Archive | Fall 2013

Onion-Bacon Rolls

Recipe from Soup Night © Maggie Stuckey, used with permission
from Storey Publishing, North Adams, MA

Yeast rolls enjoy an extra flavor boost from bacon and caramelized onions. They are an excellent accompaniment to soups and chowders based on sweet vegetables, such as carrot, butternut squash, beet or corn— although truth be known, anything with bacon goes beautifully with anything else.

Makes about 3 dozen rolls

1 package active dry yeast
1 cup milk, heated to lukewarm (110°–115°F)
2 tablespoons sugar
1 teaspoon salt
3 cups all-purpose flour
3 egg yolks
10 tablespoons unsalted butter, softened
6 bacon strips, chopped into small bits
1 cup finely chopped onion
Egg wash: 1 egg yolk whisked with 1 tablespoon cream

Make the dough: Sprinkle the yeast over a cup of the warm milk in a large measuring cup or medium bowl. Add the sugar and salt, and stir until dissolved. Set the yeast mixture aside in a warm spot until it bubbles. (This is called proofing the yeast, and if it doesn’t happen, your yeast is dead; start over with fresh yeast.)

Measure the flour carefully and place in a large mixing bowl. Make a well in the center of the flour and add the yeast mixture, egg yolks, the remaining cup milk and 8 tablespoons (1 stick) of the butter.… Read the rest

Continue Reading ·

Sweet Corn Chowder

sweetCornChowder

Recipes from Soup Night © Maggie Stuckey, used with permission
from Storey Publishing, North Adams, MA

Serves 4–6

5 bacon strips, diced
1 small leek, trimmed and thinly sliced**
2 teaspoons fresh thyme or winter savory, or 1 teaspoon dried
Salt and freshly ground black pepper
2 large russet potatoes, peeled and cubed
2 cups milk
2 cups cream
2 cups corn kernels, fresh or frozen (preferably fresh)

Brown the bacon in a large soup pot over medium heat until crisp, 5 to 7 minutes. Drain off all but 2 tablespoons of the bacon fat.

Add the leek, thyme, and salt and pepper to taste and sauté until the leek is softened, about 5 minutes.

Stir in the potatoes, milk and cream, and bring to a gentle simmer over medium heat. Simmer (do not boil) until the potatoes are tender.

Add the corn and continue to simmer until the corn is tender, about 4 minutes for fresh or 7 minutes for frozen.

Serve hot.

** Leeks can be dirty inside the layers and will need a washing. Trim off the root end and about ¼ inch of the white base. Remove any coarse outer leaves and discard. Trim the darkest portion of each leaf down to the light green, more tender portion, leaving about 2 inches of green.… Read the rest

Continue Reading ·

Soup

soup2 tablespoons olive oil
2 onions, chopped
4–5 carrots, peeled and coarsely chopped
5–6 parsnips, peeled and coarsely chopped
4–5 celery stalks, peeled and coarsely chopped
2 cloves garlic, minced
½ cup white wine
2½ quarts chicken stock
6 cups kale, chopped

In a soup pot, heat the olive oil over medium heat. Add the onions, carrots, parsnips, celery and garlic, sauté for 5–10 minutes, until onions are soft and veggies are a little golden. Add the white wine and cook for a few minutes and then add the chicken stock. Bring to a boil and then simmer over medium heat. Add the kale. While that’s simmering, make your meatballs.

Meatballs

2 pounds ground turkey
2 tablespoons fresh parsley, minced
1 tablespoon fresh oregano, minced
1 egg
½ cup Pecorino Romano cheese
½ cup gluten-free breadcrumbs (or regular breadcrumbs, if you can eat them!)
Garlic powder to taste
Sea salt to taste
Pepper to taste
Olive oil

Mix all ingredients together. Form into small or medium meatballs. Coat bottom of skillet with olive oil and cook over medium-high heat. Add meatballs, turning occasionally to golden brown on all sides and cooked through. Plop into soup. Serve and enjoy!

Read the rest
Continue Reading ·

End-of-Season Heirloom Tomato Jam

eosHeirloomTomatoJam
Photo by Brent Wasser

Green Zebra tomatoes make a terrifically watermelon-green jam, but you can use any small or medium-sized tomato in this recipe. The result is a jam that tastes a little like ketchup and a lot like harvest time. Use Pomona’s Universal Pectin to set the jam. It’s available at natural food stores or online from the Greenfield, Massachusetts– based distributor (PomonaPectin.com).

Yield: 10 half-pints

10 half-pint jars with lids and bands
20 medium-sized heirloom tomatoes, whole
2 quarts water
1 cup kosher salt
1 large white or yellow onion
1 head garlic
2½ cups sugar
3 quarts apple cider vinegar
¾ tablespoon coriander seeds
¾ tablespoon yellow mustard seeds
1 teaspoon whole black peppercorns
2 bay leaves
4 teaspoons Pomona’s calcium water
4 teaspoons Pomona’s Universal Pectin

Place the tomatoes in a large glass or ceramic bowl or crock. Add 2 quarts water and 1 cup salt. Put a plate on top of the tomatoes to hold them down and soak them for 24 hours.

On the second day, drain and rinse the tomatoes. Cut the onion into quarters and halve the garlic cloves. Bring a ½ cup sugar, vinegar, onion, garlic, coriander, mustard, peppercorns and bay leaves to a boil, turn off the heat and steep for 15 minutes.… Read the rest

Continue Reading ·

Fennel Relish

Fennel is tasty raw, braised or grilled. If you simply have too much of this bulb-shaped vegetable, can it with some apple cider vinegar and a spicy pepper for an uplifting, zingy relish to enjoy later.

Yield: 6 pints

6 pint jars with lids and bands
4 medium-sized fennel bulbs
2 large white or yellow onions
2 red bell peppers
1 cup kosher salt
1 quart apple cider vinegar
½ quart water
6 cups sugar
¾ tablespoon yellow mustard seeds
¾ tablespoon coriander seeds.
2 teaspoons celery seed
1 small hot pepper

Trim the tops and a bit of the root end off the fennel to leave an oblong bulb. Save the trimmings for vegetable stock. Cut the fennel bulb in half and remove the base of the core if it is large, because this part can be very fibrous. Make sure there is no soil left between the layers of the bulb. Use a chef’s knife, mandolin or food processor with a slicing attachment to slice the bulb very thinly—1/8-inch slices or thinner are best. Slice the onion and red bell peppers into 1/8- inch slivers as well.

Mix the cut vegetables in a bowl and add the kosher salt.… Read the rest

Continue Reading ·

PICK-YOUR-OWN FARMS AND FARM STANDS FALL 2013

PICK YOUR OWN

Most farms offer apples and/or pumpkins for picking. You might want to check their websites or call to get an update on what they are offering, since it does vary from week to week. Most U-pick farms will have stands as well. Contact to verify.

BERKSHIRE COUNTY

BARTLETT’S ORCHARD
575 Swamp Rd., Richmond, MA
413-698-2559
BartlettsOrchard.com

HILLTOP ORCHARDS
Rte. 295, Richmond, MA
800-833-6274
HilltopOrchards.com

HOWDEN FARM
303 Rannapo Rd., Sheffield, MA
413-229-8481
HowdenFarm.com

IOKA VALLEY FARM
Rte. 43, Hancock, MA
413-738-5915
IokaValleyFarm.com

JAESCHKE’S ORCHARD
23 Gould Rd., Adams, MA
413-743-3846

LAKEVIEW ORCHARD
94 Old Cheshire Rd.
Lanesborough, MA
413-448-6009
LakeviewOrchard.com

RIISKA BROOK ORCHARD
101 New Hartford Rd.
Sandisfield, MA
413-258-4761
RiiskaBrookOrchard.com

TAFT FARMS
119 Park St., N
Great Barrington, MA
413-528-1515
TaftFarms.com

WHITNEY’S FARM MARKET
Rte.8, Cheshire, MA
413-442-4749
WhitneysFarm.com

WINDY HILL FARM
686 Stockbridge Rd.
Great Barrington, MA
413-298-3217
WindyHillFarmInc.com

COLUMBIA COUNTY

FIX BROS. FRUIT FARM
215 White Birch Rd., Hudson, NY
518-828-7560
FixBrosFruitFarm.com

HAWTHORNE VALLEY FARM
327 Rte. 21C, Ghent, NY
518- 672-7500
HawthorneValleyFarm.org

HOPEDALE FARM
667 Rte. 31, Hudson, NY
518- 822-1955
HopedaleFarm.com

LOVE APPLE FARM
1421 Rte. 9H, Ghent, NY
518-828-5048
LoveAppleFarm.com

SAMASCOTT ORCHARDS
65 Chatham St., Kinderhook, NY
518-758-7224
Samascott.com

THOMPSON-FINCH FARM
750 Wiltsie Bridge Rd, Ancram NY
518-329-7578
ThompsonFinch.com

FARM STANDS

Be sure to check their websites or call to confirm open hours.

Read the rest
Continue Reading ·

BERKSHIRES REGIONAL FARMERS MARKETS FALL 2013

GREAT BARRINGTON

Farmers Market at CHP
Community Health Program
442 Stockbridge Rd.
Th 3–6pm, June 6–Sep. 26
wic@chpberkshires.org

Great Barrington
Farmers Market

At historic train station
behind Town Hall
Sa 9am–1pm, May 11–Oct. 26
farmersmarketgbsatam@gmail.com

LANESBOROUGH

Berkshire Area Farmers Market
Berkshire Mall parking lot
W & Sa 8am–2 pm, May 9–
Thanksgiving
enitamarie@comcast.net

LENOX

Lenox Farmers Market
At Shakespeare and Company, 70
Kemble St.
F 1–5pm, May 24–Oct. 11
rosemarylevine@yahoo.com

NORTH ADAMS

North Adams Farmers Market
Municipal parking lot on St.
Anthony Dr. between Marshall St.
and Holden St.
Sa 9am–1pm, June 29–Oct. 26
vbosley@northadams-ma.gov

OTIS

Otis Farmers Market
Parking lot of Papa’s Healthy
Food and Fuel, 2000 East Otis Rd.,
East Otis
Sa 9am–1pm, May 11–Oct. 12
OtisFarmersMarket.Blogspot.com

PITTSFIELD

Downtown Pittsfield
Farmers Market

First St. between Fenn St.
and Eagle St.
Sa 9am–1pm, May 11–Oct. 26
FarmersMarketPittsfield.org

SHEFFIELD

Sheffield Farmers Market
Old Parish Church parking lot,
Rte. 7
F 2:30–6:30pm, May 10–Oct. 11
TheSheffieldFarmersMarket.com

WEST STOCKBRIDGE

West Stockbridge
Farmers Market

Harris St./Merritt Way in village center
Th 3–7pm, May 23–Oct. 10
WestStockbridgeFarmersMarket.org

WILLIAMSTOWN

Williamstown Farmers Market
South end of Spring St.
Sa 9am–1pm, May 26–Oct. 6
appletreehill@mindspring.com

NORFOLK, CT

Norfolk Farmers Market
Town Hall, 19 Maple Ave.
Sa 10am–1pm, May 18–Oct.

Read the rest
Continue Reading ·

Dr. Newman’s Braised Short Ribs

newsmansBraisedRibs

These short ribs are braised under pressure in a liquid consisting of a dark beer and chile sauce. If you are using a 5- to 6-quart pressure cooker, total prep and cooking time will be less than 1 hour!

2 to 3 tablespoons canola oil
3½ to 4 pounds short ribs
1 medium onion, sliced into thin half moons
12 ounces any dark beer
1 (12-ounce) jar Heinz Chile Sauce
Salt and pepper

Heat the canola oil in the cooker and brown all 4 sides of each rib—about 2 minutes on each side. Do 3 per batch and reserve the browned ribs on a plate or sheet pan.

When the browning is completed, pour off most of the fat and then sauté the onions using a wooden spoon scraper to incorporate the bits from the bottom of the pot. Finally add the beer and chile sauce, then place the ribs snugly in 1 layer.

Raise the heat to high and when a simmer starts cover the pressure cooker and adjust the heat to reach the highest pressure; maintain this for 35 minutes.

When 35 minutes has elapsed, turn off the heat and let the pressure dissipate on its own over 15 to 20 minutes.… Read the rest

Continue Reading ·

Facebook

Twitter