“You don't have to cook fancy or complicated masterpieces – just good food from fresh ingredients."   
Julia Child

Eating with the seasons

It's easy to eat foods of our region in the summer when at farmers' markets, every week a new vegetable or succulent fruit springs onto the scene.  Eating foods grown locally in winter is different.  Fields are dormant. Varieties are limited. Root vegetables abound and sometimes green house greens are available.  Fruit is generally limited to apples.  Winter is the time for roasted veggies, stews, soups, purees and jams.  Once you catch on, you will find creative and delicious ways to eat your way through the winter while awaiting the tender spring harvest.  Here are a few favorite recipes from our farmers' and friends:  

E-mail us your recipes using farmers' market ingredients

Celeriac Remoulade

2lb celery root
3 tablespoons fresh lemon juice
1 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
2 teaspoons white balsamic vinegar or champagne vinegar or white wine vinegar.  Which ever you have.
freshly ground black pepper

Peel the celery root(s)  then grate in a food processor.  Mix the other ingredients in a bowl and then add the grated celery root.  Fold until the celery root is coated.  It can keep covered in the refrigerator for several days.  Serve as a side dish.

The easiest meal in the world!
Roast Chicken with vegetables

1 whole chicken
A variety of root vegetables -turnips, carrots, potatoes, shallots, etc.
(Note: the vegetables will cook down, so you should consider making more than you think)
10 thin pats of butter

Preheat oven to 450.
Peel carrots and turnips and chop into medium sized chunks.  Quarter potatoes. Remove the outer skin of shallots.  Lightly toss vegetables with olive oil. Place in large roasting pan.
Wash the chicken and pat dry. Salt and pepper the cavity. Make a nest in the vegetables and lay the chicken in the center.  Tuck under the wings.  Lay the pats of butter all over the chicken.
Put in oven for 15 minutes at 450, then reduce heat to 400 for 45 minutes more.

Roasted parsnips with maple syrup

4 Parsnips
4 Carrots
olive oil to toss
maple syrup to toss

Preheat oven to 400.
Peel carrots and parsnips and cut in half lenghth-wise and then in half to make them about 3-4 inches long. (Note: They cook down so make more than you think) Toss with a little olive oil. Place in glass baking dish or roasting pan.  Drizzle maple syrup, just enough to coat the vegetables.  
Roast, uncovered, for 40 minutes.