PITTSFIELD FARMERS’ MARKET DEMO RECIPES
September 23, 2021
Whole Grain Butternut Squash & Apple Snack Cake
INGREDIENTS:
½ cup softened butter
¼ cup avocado oil
1 ½ cups brown sugar
2 eggs
¼ cup applesauce
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
2 cups AP flour (can sub one for one Gluten Free flour)
½ cup whole wheat flour
¼ cup chia seeds
2 cups shredded skin-on butternut squash
1 cup shredded skin-on apple
½ cup chopped walnuts (optional)
INSTRUCTIONS:
Heat oven to 350°F. Spray the bottom of the pan with cooking spray.
In a large bowl, beat butter, oil and the sugar with a mixer on medium speed until light and fluffy. Beat in eggs one at a time. Add applesauce and vanilla.
Whisk together dry ingredients: baking powder, baking soda, salt, ginger, cinnamon, nutmeg, chia seeds & flours.
Add dry ingredients to the wet ingredients. Gently fold in squash, apples and walnuts.
Bake in an 8x8 pan (35-40 minutes) or cupcake tins (25 minutes) or until a toothpick comes out clean.
September 9, 2021
Vegetable Loaded cornbread
INGREDIENTS:
2 tablespoons canola oil or butter
2 cups yellow cornmeal
1 cup AP flour
2 teaspoons kosher salt
1 teaspoon baking soda
1 tablespoon baking powder
2 ears of corn, kernels cut from the cob (about 1 cup)
1 jalapeno chile, (or more to taste) thinly sliced into rings
1 medium zucchini, shredded on a box grater
1 small red onion, diced
2 cups buttermilk
1 large egg, lightly beaten
4 tablespoons butter, melted and cooled
1 cup sharp cheddar, grated
INSTRUCTIONS:
Preheat the oven to 450 degrees F.
Put the oil in a large cast-iron skillet or ovenproof baking dish and heat in the oven until the oil/butter is hot, about 10 minutes.
Meanwhile, in a bowl, combine the cornmeal, baking powder, baking soda and salt. Add the vegetables. Toss to coat. Set aside.
In another bowl, combine the wet ingredients.
Add the wet ingredients to the dry and stir to combine.
Gently fold in the cheese.
Remove the heated skillet from the oven.
Pour the batter back into the hot skillet. Bake until golden brown, about 35 minutes.
August 26, 2021
Sweet & Spicy Farm Carrot Salad
serves 4
INGREDIENTS
vegetables
1 bunch farm carrots, 6-8 carrots
1 bunch parsley, leaves separated from stems (save the stems for making stock)
1 bunch scallions, finely chopped
2 cups farro (or quinoa for gluten-free), cooked in salted water, drained & rinsed
dressing
2 tablespoons local honey
1 tablespoon harissa paste (or your favorite hot sauce)
2 tablespoons sherry vinegar
1 lemon, zested and juiced
1/2 cup extra virgin olive oil
1/2 teaspoon salt or more to taste
optional nutritional and flavor boosts
1/2 cup toasted pumpkin seeds
1/2 cup garbanzo beans
1/2 cup goat cheese, crumbled
1 tablespoon aleppo pepper
INSTRUCTIONS
Shave carrots with a vegetable peeler or a box grater.
Toss carrot ribbons with whole parsley leaves, diced scallions & cooked farro. Set aside.
Whisk together dressing ingredients in a small bowl. Taste and adjust seasoning.
Gently toss vegetables with half of the vinaigrette.
Place in a serving dish.
Top with any of the additional ingredients. Drizzle with remaining vinaigrette, if desired.
August 5, 2021
Southwest Pasta Salad
INGREDIENTS
Salad:
8 oz rotini, or your favorite pasta shape
1 can black beans, rinsed
1 ear of corn, kernels removed
1 bell pepper, small dice
1 small tomato, medium dice
1 small red onion, small dice
Creamy southwest vinaigrette:
½ cup mayonnaise
2 tablespoons sour cream
¼ cup lime juice
½ - 1 chipotle pepper and adobo sauce
½ tsp garlic powder
½ tsp onion powder
½ cup cilantro leaves and steams
2 ounces (half of a bunch) of chives
DIRECTIONS
Cook pasta. Rinse with cold water. Set aside.
Drain and rinse black beans.
Dice vegetables.
Make dressing.
Toss everything together until thoroughly mixed.
July 22, 2021
Fresh Market Salsa
INGREDIENTS:
1 pound tomatoes, cut into large chunks
¼ white onion, chopped
1 garlic clove, chopped
1 jalapeño, chopped (seeds removed, optional)
¼ cup cilantro
1 lime, juice and zest
1 teaspoon cumin (optional)
Kosher salt
INSTRUCTIONS:
If using a food processor: pulse tomatoes first until chunky. Then add other ingredients and pulse again.
If making by hand: finely chop all ingredients and combine.
For both methods: Taste and adjust seasoning.
July 15, 2021
Zucchini & Basil Salad
Serves 2
INGREDIENTS
salad:
1 lb zucchini
1 small bunch basil or 1 cup leaves, chopped
1 bunch parsley or dill, chopped
½ cup pumpkin seeds, toasted
vinaigrette:
5 garlic scapes
1 small bunch basil or 1 cup leaves
⅓ cup rice wine or apple cider vinegar
1 cup olive oil or your favorite oil
½ teaspoon salt (or more to taste)
½ teaspoon freshly ground black pepper
INSTRUCTIONS:
Make zucchini noodles using a noodler or attachment to your food processor.
Toss with herbs and toasted pumpkin seeds.
Puree vinaigrette ingredients.
Toss vinaigrette with salad ingredients.
Taste and adjust seasoning.
June 4, 2021
MISO ASPARAGUS Salad
Serves 2
INGREDIENTS
½ pound medium asparagus spears (about 10-12 spears), tough ends removed
Zest and juice of one lemon or orange
1½ teaspoons red or white miso paste
1 tablespoon ginger, grated on the small holes of a box grater or zester
1/2 teaspoon kosher salt
2 tablespoons soy sauce
Freshly ground black pepper
2 tablespoons sesame, grapeseed or avocado oil
2 medium radishes, trimmed and thinly sliced
4 cups baby arugula, spinach or baby swiss card
1 tablespoon sesame seeds, white or black
DIRECTIONS
Fill a bowl with ice and water and set on the counter. Fill a large pot with 1 inch of water and bring to a boil over high heat. Insert a strainer or steamer.
Add the asparagus and cover the pot. Steam the asparagus until just tender and bright green, 2-3 minutes.
Use tongs to transfer the asparagus to the ice-water. When cool, remove the spears and place on a clean kitchen towel to dry.
Set the dry asparagus on a cutting board. Cut into bite sized pieces.
Slice the radishes into thin coins.
In a large bowl, whisk together the lemon zest, lemon juice, miso paste, grated ginger, 1 tablespoon warm water, soy sauce, salt and pepper. Slowly drizzle in the oil and whisk until thick and creamy.
Add the asparagus & radishes and lightly toss to combine. Add arugula. Toss gently.
Top with sesame seeds to serve.
Want to bulk it up?
Add grilled tofu, chicken or buckwheat soba noodles!