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butter

Pork Chops with Apples and Onions

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By Lucinda Scala Quinn, D’Artagnan Foods, shared by My Saratoga Kitchen Table

YIELD: 6 servings

INGREDIENTS

*Ingredients currently available at the farmers’ market

  • 6 pork chops*
  • salt and pepper to taste
  • 1 Tablespoon olive oil
  • 2 Tablespoons unsalted butter
  • 1 large onion*, sliced
  • 2-3 apples*, cored and sliced
  • 1 cup apple cider*

INSTRUCTIONS

  1. Trim the chops of excess fat and sprinkle with salt and pepper on both sides. Heat a 14-inch cast-iron skillet over high heat and then swirl in olive oil. Lay the pork chops in the pan and don’t move for a few minutes. This assures a good golden sear. Turn the chops over and brown well on the second side for a total of about 10 minutes. Remove the chops to a warm plate.
  2. Swirl the butter into the pan. Add the onions and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften for about 8 minutes. Stir in the apple cider. Return the chops to the pan.
  3. Cook until the pork is tender, about 15 minutes, depending on the size of the chops, turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, remove the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce.

Chicken Noodle Soup

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iStock

Recipe by Adam and Joanne Gallagher
Prep & Cook Time: 40mins
Makes 6 servings

Ingredients

*Ingredients currently available at the farmers’ market

  • 2 tablespoons butter* or olive oil
  • 1 large onion*, chopped
  • 2 large carrots*, chopped
  • 2 stalks celery, chopped (optional)
  • 4 cloves garlic*, minced
  • 2 bay leaves
  • 3 sprigs fresh thyme* or use 1/2 teaspoon dried thyme
  • 1 pound skinless, boneless chicken thighs or breast*
  • 8 cups chicken stock, low sodium, or broth or use homemade stock
  • 5 ounces egg noodles (or pasta of choice)
  • Salt and pepper, to taste
  • 1/4 cup fresh parsley*, finely chopped
  • Water or more stock, as needed

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften; 5 to 6 minutes.
  2. Stir in the garlic, bay leaves, and thyme. Cook, while stirring the garlic around the pan, for about 1 minute.
  3. Pour in the chicken stock and bring to a low simmer. Taste the soup then adjust the seasoning with salt and pepper. Depending on the stock used, you might need to add 1 or more teaspoons of salt.
  4. Submerge the chicken thighs into the soup so that the broth covers them. Bring the soup back to a low simmer then partially cover the pot with a lid and cook, stirring a few times until the chicken thighs are cooked through; about 20 minutes.
  5. If, during this time, the broth seems low, add a splash more stock or a bit of water. Turn the heat to medium-low.
  6. Transfer the cooked chicken to a plate. Stir the noodles into the soup and cook until done, 6 to 10 minutes depending on the type of noodles used.
  7. While the noodles cook, shred the chicken into strips or dice into cubes. Slide the chicken back into the pot and then taste the soup once more for seasoning. Adjust with more salt and pepper, as needed. Stir in the parsley and serve.

Stuffing

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iStock

Recipe shared by Night Work Bread
Serves 6-8
Prep & cook time: 1 hr 30 min

Ingredients
*Ingredients currently available at the farmers’ market
● 6 oz long grain and wild rice mixture
● 3/4 c sherry
● 2 tbsp poultry seasoning
● 1 ½ cups chopped celery*
● 1/4 lb. butter*
● 2 cups sourdough* croutons
● 1 cup hot water
● 1 cup chopped pecans

Instructions
Cook rice, substituting 3/4 c sherry for water in the rice. Sautee celery in butter until the celery begins to soften, about 6-8 minutes. Add the croutons and hot water, allowing the bread to absorb the water and mix well. Then, add pecans and the cooked rice and mix. Bake in a casserole dish with the turkey or use as a stuffing. If baking on its own, bake at 350 degrees for 35-40 minutes.

Peak-of-the-Season Salad with Walnut Oil Vinaigrette

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Photo by Pattie Garrett

“The holiday season for our farm family has come to mean celebrating local bounty. Enjoy my recipe for the most delicious, nourishing, seasonal salad for the winter holidays!” – Corinne Hansch

Recipe shared by Lovin’ Mama Farm
Serves 6-8
Prep & assembly time: 25 mins

Ingredients
*Ingredients currently available at the farmers’ market

For the vinaigrette:
● 1 1/2 Tbs. sherry vinegar
● 2 small shallots*, finely diced
● salt and freshly milled pepper
● 1 teaspoon Dijon mustard
● 6 Tbs. roasted walnut oil or a mixture of walnut and olive oils

For the salad:
● Local, seasonal baby greens, such as baby lettuce*, radicchio*, arugula*, or mesclun*
● Microgreens* or shoots*
● Assorted radishes*, including watermelon radish, sliced
● grated carrots*
● sliced cabbage*
● crumbled goat cheese* (optional)

For the toasted walnuts:
● 1/2 cup walnuts
● 1 tbs butter*

Instructions
To make the vinaigrette, combine vinegar, shallots, and 1/4 tsp salt in a bowl and let stand for 15 minutes. Stir in the mustard, then add the oil. Whisk well until the dressing is thick and smooth. Season with salt and pepper.

To make the toasted walnuts, warm a heavy-bottom skillet and melt the butter. Add the walnuts and stir until coated in the melted butter and slightly browned. Watch closely as they can burn easily!

Assemble the salad in the largest bowl you have. First toss the greens, microgreens, and shoots together, then top with grated carrot, sliced cabbage, and slices of radishes. Add crumbled goat cheese and toasted walnuts, then drizzle the dressing on top and serve!

Garlic & Herb-Infused Butter

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Photo by Stacey Leonard

Recipe by J. Adkins Cultivation
Makes: 8 oz. of garlic and herb-infused butter

“There is nothing better than having fresh, organic herbs growing inside, ready to be snipped for your next recipe. Our favorite herbs are Rosemary and Winter Savory, especially at Christmastime. Herb-Infused Butter makes an excellent addition to any holiday dinner table.” – Jay Adkins

Ingredients
*Ingredients currently available at the farmers’ market
● 2 sticks (8 oz.) salted butter*
● 1 fresh garlic clove*, crushed
● 3 sprigs of Organic Rosemary*
● 3 Sprigs of Organic Winter Savory*

Additionally, you will need a butter mold for this recipe (get creative!)

Instructions
Pluck all herb leaves away from the stems of 2 sprigs of both herbs (leaving one whole fresh sprig for the last step).
Crush the garlic clove and toast lightly on low in a cast iron pan.
Toss the fresh herbs into the pan with the garlic and stir. The dry heat from the cast iron helps the flavor of the herbs break open and blend with the garlic.
Slice the butter and add to the pan on low/medium heat. As the butter melts, stir it well to mix in the garlic and herbs.
Wash and dry your mold (I used a small, antique ceramic dish shaped like a rectangle).
While the butter is melted and hot, pour it into the mold.
Let it sit at room temperature for 15-20 minutes. Cover the dish and refrigerate for up to 1 hour or until the butter starts to set but is still soft.
Press the remaining whole sprigs into the top of the butter. Continue refrigerating until use.

 

Beer Mashed Potatoes

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Beer Mashed Potatoes, iStock

Recipe by Craft Beering
Yield: 6 servings
Prep & cook time: 30 min

Ingredients
*Ingredients currently available at the farmers’ market
● 3 lbs starchy potatoes* (such as Russet or Yukon Gold)
● 2/3 cup beer* (such as pilsner or lager)
● 1/2 cup butter*
● 1/2 heavy cream
● 2 cloves garlic*, minced (optional)
● salt & pepper (to taste)
● 1 tsp fresh parsley*, finely chopped, for garnish

Instructions
1. Peel the potatoes, rinse and cut them into uniform pieces, as needed for even cooking.
2. Place the potatoes in a large stockpot, add 1 tbsp salt and enough cold water to cover them by about 2 inches. Bring to boil over medium-high heat and boil until the potatoes are very tender.
3. While to potatoes are boiling, in a small saucepan over medium heat bring the beer to simmer. Temporarily remove from the stove and add the butter. As soon as it begins to melt add the cream. If using minced garlic, add it now. Stir to combine, place back on the stove and keep warm using the lowest setting available.
4. Drain the boiled potatoes and break them down using a masher. Add the beer mixture as you continue to mash. Optional – once the liquids are fully incorporated you can whip the mash for about a minute to make it extra creamy.
5. Taste and season with salt and pepper as needed, stir well. Serve on a warm plate and garnish with parsley.

Notes:
*Be sure to use heavy cream – its higher fat content will ensure that it does not curdle in contact with the heated beer. Always add it after you’ve added the butter for the same reason.
*Adding the garlic to the warm mixture will significantly mellow its sharp taste and bring out its sweetness.