17 Winter Farmer's Market Recipes

Recipe: Muffuletta Dip

You can serve this versatile recipe on French bread crostini or with crackers over a block of cream cheese. Try tossing leftovers in a Caesar salad.

Recipe: Sorghum-Glazed Turnips

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: Balsamic Root Vegetables

Balsamic Root Vegetables makes a flavorful match for any entrée.

Recipe: Fennel-and-Potato Gratin

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: Roasted Baby Beets

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: Bacon, Cheddar, and Chive Scones

This savory pastry treat made with fresh chives is a hit at holiday brunches.

Recipe: Red Wine Beef Stew

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: Roasted Root Vegetable Salad

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: Butternut Squash-Parsnip Soup

Hosting a dinner party? Use heat-proof glass mugs to serve this creamy soup. They’re easier for guests to maneuver than bowls and spoons. Keep it warm in a slow cooker, and garnish with sour cream and chopped fresh chives.

Recipe: Luscious Orange Panna Cotta

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: Cranberry Roasted Winter Vegetables

A medley of roasted vegetables including carrots and turnips combine with Brussels sprouts, cranberries, and a drizzle of molasses in one delicious side dish.

Recipe: Smashed Rutabagas and Turnips With Parmesan Cheese

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.

Recipe: Sweet Citrus Marmalade

Our delicate marmalade flavors are soft enough to spoon over—and soak deliciously into—hot biscuits. Be sure to try the Citrus-Vanilla Bean Marmalade and Orange Mimosa variations.

Recipe: Wild Rice with Bacon and Fennel

For this earthy salad, make sure to use wild rice, not a blend, to get a nice chewy texture.

Recipe: Quick Winter Pickled Vegetables

Pickles may seem summery, but you can enjoy them using seasonal fall and winter produce. Serve alongside Deviled Ham Terrine, or add to your favorite martini or Bloody Mary. Make extra as a takeaway for your guests.

Recipe: Roasted Parsnips with Mint

Parsnips are a delicious vegetable to share at the Thanksgiving table, and this recipe enhances their unique flavor by blending them with dashes of pepper and kosher salt, and roasting them with chopped green onions. This really brings out all the tastes and aromas of these vegetables and spices. Then, highlight the naturally sweet flavor of parsnips by topping them with a refreshing vinaigrette that is made with mint, shallots, red wine vinegar, and garlic. You will love the combination of lively and spicy tastes that you get with every bite, and your guests will enjoy having such a simple and delicious side to enjoy with their holiday meal.

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.

Buy the Southern Living Farmers Market Cookbook