17 Winter Farmer's Market Recipes
If you've never tried sorghum syrup, you should start with this recipe. Frequently eaten on hot buttered biscuits, sorghum syrup is used as a sweet glaze for turnips in this recipe.
- Recipe: Sorghum-Glazed Turnips
This cheesy potato gratin gets a punch of flavor from nutmeg and fennel. It's impressive enough for a holiday party, but easy enough to put together on a busy weeknight.
Recipe: Fennel-and-Potato Gratin
These beets are anything but boring. Roasted in a broth seasoned with honey, cider vinegar, thyme, and parsley, they have great flavor and make for a pretty presentation. Top with hazelnuts and crumbled ricotta salata cheese to complete the dish.
- Recipe: Roasted Baby Beets
Roasting is an indirect cooking method involving dry heat in an oven or over an open flame. The low and slow cooking of meats, vegetables, and fruit creates caramelization on the surface of the food to equal an added boost in flavor.
- Recipe: Roasted Winter Squash
This beef stew recipe is pure comfort but it takes a while to prepare, so make it on a day when you have some time to spare. Serve it with crusty bread or over rice to capture every drop of the rich gravy.
- Recipe: Red Wine Beef Stew
Packed with nutrients and hearty flavors, this salad is both pretty on the plate and perfect for winter. It tastes equally delicious with other roasted vegetables, such as butternut squash, onions, carrots, and potatoes.
- Recipe: Roasted Root Vegetable Salad
- Recipe: Butternut Squash-Parsnip Soup
Panna cotta is a silky custard made without eggs that’s often topped with a sauce. We infused orange rinds in this fresh and tasty version and then topped it with Buttery Orange Curd and sweetened orange pieces.
- Recipe: Luscious Orange Panna Cotta
A medley of roasted vegetables including carrots and turnips combine with Brussels sprouts, cranberries, and a drizzle of molasses in one delicious side dish.
Rutabaga Chopping Tip: Using a very sharp knife, cut a small slice off one side of a rutabaga. Rest rutabaga on the sliced side for stability. Holding rutabaga firmly with a dish towel, cut into several slices using a rocking motion with rutabaga and knife. Peel slices using a potato peeler or sharp paring knife. Chop to desired size.
Our Farmers Market Cookbook is filled with more fresh produce recipes, divided into four chapters—Spring Recipes, Summer's Bounty, Autumn Harvest, and Winter Storehouse. The book also walks you through the farmers market experience and provides a Fresh Produce & Herb Primer with all the tips you need for selecting the best produce.