The Farmstand Favorites Cookbook: Over 300 Recipes Celebrating Local, Farm-Fresh Food

The Farmstand Favorites Cookbook: Over 300 Recipes Celebrating Local, Farm-Fresh Food

Anna Krusinski

Language: English

Pages: 240

ISBN: 1578264200

Format: PDF / Kindle (mobi) / ePub

The Farmstand Favorites Cookbook highlights the wide range of fruits, vegetables, and other goods available from local farmers markets. With over 300 easy-to-prepare recipes featuring local produce such as apples, pumpkins, berries, tomatoes, garlic, honey, maple syrup, cheese and other dairy products, this book is the ultimate source for the freshest recipes to pair with fresh food.

Featuring tasty and stress-free recipes, including a few all-American favorites, such as:
 • Broiled Sirloin with Spicy Mustard and Apple Chutney
 • Strawberry-Blueberry Muffins
 • Braised Chicken with Apples and Tarragon
 • Spiced Egg Nog French Toast
 • Cheesy Fiesta Soup
 • Roast Turkey with Honey Cranberry Relish
 • Hot Maple Apple Cider
 • Pumpkin Curry Soup
 • Blackberry Pudding
 • Honey Walnut Pumpkin Pie
 • Quinoa and Pumpkin Seed Salad
 • Spicy Maple Chicken Wings
 • Maple Nut Fudge
 • Cheesy Mexican Casserole

The Farmstand Favorites Cookbook shows how you can reap the benefits of locally-grown foods that provide healthful nutrients for your family, as well as a connection to the earth and your community.

More than ever, we strive for a better understanding of where our food comes from, and for many of us this means shopping at a farmers market or farmstand. By supporting your local farmers and producers, you are also supporting a livelihood which is vital for a healthy, sustainable future. The Farmstand Favorites Cookbook is your guide.













teaspoon baking soda ¾ cup quick-cooking (not instant) oats 2 egg whites, lightly beaten 1 cup plain low-fat yogurt 1 cup low-fat milk 1 teaspoon vanilla 2 tablespoons canola oil ½ cup dried cranberries Powdered sugar (optional) Juice of 1 lemon (optional) Cooking spray Directions: Preheat the oven to 200°F. In a medium bowl, sift together all-purpose and whole-wheat flours. Add the remaining dry ingredients and mix well. In a separate bowl, beat the egg whites, yogurt, milk,

leftover marinade in bowl. Keep turning every 4-5 minutes until cooked on both sides, brushing with leftover marinade as they cook. Serve as an appetizer or as a vegetable side with your favorite pasta. Artichoke Gondolas Serves 4 Ingredients: 4 medium-sized artichokes, cooked ½ cup sun-dried tomatoes (not oil-packed) 1 small eggplant, peeled and diced 2 cups low-sodium chicken broth ¼ cup chopped onion 1 tablespoon fresh oregano 1 tablespoon fresh basil 2 cloves garlic,

pan. Remove from pan and cool completely on wire rack. Cranberry Swirl Bread Courtesy of Cape Cod Cranberry Growers’ Association, Carver, MA ( Ingredients: Starter 1½ cups white whole-wheat flour ¾ cup cool water Pinch instant yeast 1 teaspoon salt ½ teaspoon lemon zest ¼ cup unsalted butter, softened ¾ cup dried sweetened cranberries Bread All of the starter 2 cups white whole-wheat flour* ¼ cup all-purpose flour** 1 egg ¼ cup evaporated milk

batter, and pour into a shallow pan. Pare and slice apples, covering the top of the batter. Bake at 350°F for 50-60 minutes, or until inserted toothpick comes out clean. When almost done, sprinkle sugar over the apples. Old-Time Maple Gingerbread Courtesy of the Massachusetts Maple Producers Association ( Ingredients: 2 cups flour 1 teaspoon ginger ½ teaspoon salt 1 teaspoon baking soda 1 cup pure maple syrup 1 egg, beaten 1 cup sour cream Directions:

cup honey 1 cup water 2 tablespoons butter Directions: Combine the sugar, honey, and water in a saucepan and cook until it reaches 278°F or until the soft-crack stage. (The soft-crack stage is when a bit of the syrup is dropped into cold water and it forms solid threads that are flexible, not brittle. The threads can be bent slightly without breaking.) While heating the mixture, stir constantly until the sugar is dissolved, and then stir occasionally to prevent scorching. Remove from

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