First listed on September 28, 2010 | No Comments »
Listed under: Recipe of The Week (2010)
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!
First listed on September 22, 2010 | No Comments »
Listed under: Recipe of The Week (2010)
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!
First listed on July 9, 2010 | Comments Off
Listed under: Recipe of The Week (2010)
Recipe for July 10th 2010
Ingredients:
10 new red potato(2-1/2 lb/1.25 kg), scrubbed and cubed
3 celery stalks, chopped
1 tbsp (15 mL) extra-virgin olive oil
1 cup(250 mL) finely chopped garlic scapes
1/2 (125 mL) finely chopped red onion
Dressing:
2/3 cup(150 mL) buttermilk
1/4 cup(50 mL) light mayonnaise
3 tbsp (45 mL) chopped fresh dill
1 tbsp (15 mL) Dijon mustard
3/4 tsp(4 mL) each salt and pepper
Instructions:
In saucepan of boiling salted water, cover and cook potatoes until tender, about 10 minutes. Drain and place in large bowl. Add celery.
Meanwhile, in nonstick skillet, heat oil over medium-high heat; fry garlic scapes and onion, stirring occasionally, until onion is softened and scapes are tender-crisp, about 5 minutes. Add to potatoes.
Dressing: In small bowl, whisk together buttermilk, mayonnaise, 2 tbsp (25 mL) of the dill, mustard, salt and pepper; pour over potato mixture and toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.)
Add more buttermilk for moister salad, if desired.
Garnish with remaining dill.
Get Fresh With Your Local Farmer!
First listed on July 2, 2010 | Comments Off
Listed under: Recipe of The Week (2010)
Recipe for July 3rd 2010
Ingredients:
2 pounds mussels, scrubbed, with “beards” removed
2 cups dry sherry
8-10 garlic scapes, sliced thinly
1/4 pound dried hot chorizo, cut into small cubes
1 large rib of celery, washed and sliced thinly
2 tablespoons cilantro, chopped
1 pint grape tomatoes, cut in half
2 tablespoons extra-virgin olive oil
Instructions:
Add mussels and sherry to a wide-bottom pot and place over high heat. Cover pan. Shake pan or stir every minute until mussels open, about 3-5 minutes. Discard any stubborn mussels that will not open.
Add garlic scapes, chorizo, celery, cilantro, tomatoes and olive oil to pot until warmed through, about 1 minute. Using a slotted spoon, divide mussels, vegetables and chorizo among four bowls. Carefully pour cooking liquid over mussels, leaving behind any dirt and grit.
Serve with plenty of crusty bread to soak up the juice.
Makes 4 appetizer-size servings
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.