Farmerspie Recipes

50 MUST-TRY FARMERS MARKET RECIPES!

Steps:

• If you are new to visiting a farmers market, my advice is to keep it simple. Don't overbuy! it is really easy to do, especially if you go without a plan. The saddest thing is seeing what you've purchased go to waste because you couldn't go through it all. Start conservatively.
• with "eat-immediately" items- things that will not last very long - like sprouts, lettuce, berries, some fruits. Opt for 1-2.
• with produce that keeps for longer (potatoes, apples, cabbages, winter squashes, leeks, kale, etc) that give you more time to consume them. Buy more of these.
• . Just one. ( I like to go with a plan in mind of what I need for the week, and then just surprise myself at the market with one more beautiful thing- just one!)
• The best tip here! I often buy specialty items like Thai basil, garlic chives, purple basil- thing's I can't readily find at the grocery store.

FARMER'S PASTA

Steps:

• Butter a 13 by 9 by 2-inch baking dish. Preheat the oven to 375 degrees F.
• Heat 1 tablespoon of oil in a heavy large pot over medium-high heat. Add the pancetta and saute until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour off all but 1/4 cup of the pan drippings (if necessary, add more oil to the pan drippings to equal 1/4 cup total). Reduce the heat to medium. Add 3 teaspoons of garlic and saute until fragrant, about 30 seconds. Add the flour and whisk for 2 minutes. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Gradually whisk in all the Fontina, mozzarella, Parmesan, and provolone cheeses.
• Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until almost al dente, stirring occasionally, about 7 minutes. (The pasta will continue cooking in the oven.) Drain pasta and add directly into the cheese. Add the parsley, basil, and pancetta and toss to coat. Season the pasta mixture, to taste, with salt and pepper. Transfer the pasta mixture to the prepared dish.
• Heat the remaining 1 tablespoon of oil in a heavy large skillet over medium heat. Add the remaining garlic and saute until fragrant, about 30 seconds. Remove from the heat. Add the bread crumbs and toss to coat. Sprinkle the bread crumb mixture over the pasta mixture. Drizzle the top with extra-virgin olive oil and bake until the sauce bubbles and the bread crumbs are golden brown, about 20 minutes.

FARMER'S CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
• Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with pepperjack cheese, ham, and green onions.
• In a medium bowl, mix the eggs, evaporated milk, pepper, and salt. Pour the egg mixture over the potato mixture in the dish. The dish may be covered and refrigerated at this point for several hours or overnight.
• Bake for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.

FARMER'S PIE

Steps:

• In a large skillet, brown and crumble sausage for about 5 minutes.
• Add onion and continue cooking until onion is translucent, about 5 minutes; drain.
• Remove from heat; add cheese, broccoli, rice, tomato, and olives; stir well.
• Pour into pie crust.
• In a bowl, combine eggs, cream, garlic, salt, pepper, and thyme; mix well.
• Pour over sausage mixture.
• Bake at 425 degrees for 10 minutes; reduce heat to 400 degrees and bake 30-35 minutes or until golden and firm.

FARMER'S PIE (VEGETARIAN SHEPHERD'S PIE)

Steps:

• MASHED CAULIFLOWER TOPPING: Steam or microwave cauliflower until fork tender.
• Place in food processor and add Molly McButter, garlic powder and salt & pepper.
• Process until it has a mashed potato-like consistency.
• VEGETABLE BASE: In a large skillet combine red pepper, celery, onion, mushrooms and worcestershire sauce.
• Cover & cook until veges are soft.
• Add bouillon cube, water and ground beef crumbles.
• Simmer for 5 minutes.
• Whisk flour w/ 2 Tbls water & stir into skillet to thicken sauce.
• Pour vege base into casserole dish & top w/ mashed cauliflower.
• Sprinkle parmesan cheese on top.
• Broil to brown the top.
• Enjoy!