Posted By Simply Ducky on September 28, 2010 | Listed under: Recipe of The Week (2010)
No Comments » | See more: celery, cream cheese, garlic, leeks, onion
Recipe for October 2nd 2010
Ingredients:
6 cups of chicken stock.
1 clove of garlic chopped.
1 cup of leeks, cleaned and chopped.
1 cup of celery chopped.
1 cup onion chopped.
¼ cup of white wine.
¼ cup of sour cream.
¼ cup of cream cheese.
¼ cup of heavy cream.
2 tablespoons of butter.
Salt and pepper, to taste.
Instructions:
Sauté the chopped leeks, celery, onion, and garlic in the butter until tender. Add the chicken stock and white wine and simmer for 30 minutes. Remove from stove and purée in your food processor. Add the sour cream, cream cheese and heavy cream and blend thoroughly. Strain through a fine sieve and return to pot. Bring back to a simmer and add salt and pepper to taste.
Bake at 350°F (175°C) until heated through and browned on top.
Get Fresh With Your Local Farmer!
Posted By Simply Ducky on September 22, 2010 | Listed under: Recipe of The Week (2010)
No Comments » | See more: asparagus, beets, carrots, garlic, parsnips
Recipe for September 25th 2010
Ingredients:
Choose your vegetables. Almost any hard, solid vegetable can be roasted. Good choices include peppers (any color), squash and zucchini, root vegetables such as Onions, Potatoes, Parsnips, Carrots, Beets (with skin on) Garlic cloves, Brussels sprouts and asparagus.
Instructions:
Prepare your vegetables. Wash the vegetables with fresh running water. Lightly scrub off the dirt with a vegetable brush.
Cut vegetables into.uniform pieces, Using a cutting board and knife, try to slice your vegetables into chunks that are approximately the same size.
Preheat oven. Your oven should be preheated to about 400 degrees.
Dress vegetables. Put your vegetables in a bowl and add a few tablespoons of olive oil. Sprinkle them with kosher or sea salt. Add a little pepper to taste. Toss to coat the vegetable chunks. Prepare roasting pan. Grease the bottom of a shallow roasting pan. Arrange the vegetables. Arrange the vegetables in a single layer in the roasting pan. Begin roasting the vegetables. Once the oven is preheated, slide the vegetables onto the middle rack. Roast for approximately 20 minutes.
Stir the vegetables. After 20 minutes have passed, stir the vegetables. Spread them in a single layer again. Roast another 10 minutes or until very tender and slightly browned. Serve hot as a side dish .
Get Fresh With Your Local Farmer!
Posted By Simply Ducky on September 20, 2010 | Listed under: Baked Goods, Vendors F - K
No Comments » | See more:
Fran & Jim Connors
Telephone: (902) 386-2544
After having retired from the Market last season after over ten years of attendance, Fran is back this year for the fall season.
Carrying some of your favorite baked items, Fran will have cookies, cakes, rolls, loaves, and even some preserves!
Posted By Simply Ducky on September 8, 2010 | Listed under: Recipe of The Week (2010)
No Comments » | See more: cheese, tomato, zucchini
Recipe for September 11th 2010
Ingredients:
4 small zucchini
2 large tomatoes
1/2 cup chopped onion
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon dried leaf basil
1/8 tsp black pepper
3 tablespoons olive oil
8 ounces mozzarella cheese, shredded
1/4 cup shredded Parmesan cheese
Instructions:
Heat oven to 350°. Grease a 2 1/2 to 3-quart baking dish.
Cut ends from zucchini and cut in 1/2-inch rounds. Cut cores from tomatoes and slice about 1/2-inch thick. Cut each slice into quarters. Combine the zucchini and tomatoes; sprinkle with the onion, garlic, salt, basil, and pepper. Toss to blend; drizzle with the olive oil and toss again to coat the vegetables. Turn the vegetables into the prepared baking dish. Bake for 25 minutes. Top with cheese and continue baking for 10 to 15 minutes longer.
This is a delicious side dish to serve with chicken or meat main dishes.
Serves 4 to 6.
Get Fresh With Your Local Farmer!
The Antigonish Farmers' Market was established in 1995 as a local venue for farmers and other producers to market their wares directly to the public. With the support of the people of Antigonish and the surrounding area, the Market has continued to grow and thrive.