Submitted by Rick Grudzinski, MFM Member Services

Ingredients

• 3 tablespoons neutral oil, such as safflower or canola

• 8 ounces cremini mushrooms, trimmed and halved or quartered if large

• Kosher salt and black pepper

• 3 scallions, finely chopped, plus more for garnish

• 2 tablespoons minced garlic

• 2 teaspoons minced fresh peeled ginger

• ¾ cup low-sodium soy sauce

• 3 tablespoons turbinado sugar or 2 tablespoons light brown sugar

• 1½ pounds russet potatoes, peeled and cut into 1-inch cubes

• 1 pound Korean radish, peeled and cut into 1-inch cubes

• 1 pound kabocha squash, peeled, seeded and cut into ½-inch cubes

• 8 ounces large carrots, peeled and sliced into ½-inch-thick rounds

• Steamed rice, for serving

• Kimchi and toasted sesame oil, for serving (optional)

Directions

Heat oven to 425 degrees. In a large Dutch oven, heat 2 tablespoons of the oil over medium-high. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until they start to soften, about 3 minutes. Add remaining 1 tablespoon oil, scallions, garlic and ginger, stirring constantly until fragrant, about 1 minute. Add soy sauce, sugar, potatoes, radish, 1 teaspoon black pepper and 1 cup of water, and mix well. Bring to a boil over high heat.

Cover and bake for 15 minutes, then stir in squash and carrots until well incorporated. Cover and bake until all the vegetables are tender, about 15 minutes longer.

Gently stir to evenly coat the vegetables in the sauce. Divide the stew in bowls and garnish with scallions. Serve with rice and kimchi, and drizzle with sesame oil, if using.

Ingredients

• 2 medium beets (288 g, peeled, cubed)

• 2 tsp. espresso powder

• 2 Tbsp. beet powder (18 g, for cake)

• 3 Tbsp. cocoa powder (21 g)

• 1 cup water (236 mL)

• 1/2 cup sour cream (120 g, or whole fat yogurt)

• 4 large eggs (224 g)

• 2 tsp. vanilla extract (9 mL, for cake)

• 1/4 cup olive oil (60 mL)

• 3 cups sugar (600 g, for cake)

• 3 cups all-purpose flour (408 g)

• 2 tsp. baking soda

• 1 tsp. salt (5 g, for cake)

• 1/2 cup bittersweet chocolate (113 g)

• 2 sticks unsalted butter (226 g, room temperature)

• 16 oz. cream cheese (452 g, room temperature)

• 2 tsp. vanilla extract (9 mL, for frosting)

• 1/2 tsp. salt (2.5 g, for frosting)

• 1 tsp. beet powder (1-2 tsp. or 3-6 g, for frosting, NOTE: the more added the pinker the frosting)

• 7 cups powdered sugar (875 g, for frosting)

Directions

Make the beet purée. Place prepared beets in a pot and add enough water to cover them by an inch. Bring to a boil then reduce to medium high heat and cook for twenty minutes, or until a fork cleanly goes through. Use a slotted spoon to remove the cooked beets from the water and place them into the jar of a blender. Add 1/4 cup of the beet liquid from the pot into the blender jar (reserving the remaining liquid in the pot). Blend on medium speed until beets are a smooth purée consistency. Remove the purée from the blender and set aside.

Preheat the oven to 350°F/176°C. Grease 3 9-inch cake pans and dust with cocoa powder.

Bring the water and one cup of the beet liquid to a boil. (Discard the remaining beet liquid.) Remove from heat. In a separate bowl whisk together the cocoa, espresso, and beet powders then pour the boiling water over the powders, whisking to fully dissolve. Then, add one cup of the beet purée and the sour cream/yogurt and whisk again until combined. Set aside.

Combine the eggs, vanilla extract and the olive oil into a glass measuring cup with a pour spout. Do not mix. Set aside.

Attach the flex edge paddle attachment to a stand mixer or large bowl and add the sugar, flour, baking soda, and salt into the mixing bowl. Turn to medium and allow it to mix for 30 seconds, or mix with a hand beater on medium for the same amount of time. Reduce speed to very low and slowly pour the wet beet mixture into the dry mixture, then slowly add the egg/olive oil mixture one egg at a time. Once all wet ingredients are added, increase to low-medium for 10 seconds. Remove bowl from the mixer and set aside.

Melt the chocolate using a double-boiler method (making sure not to have the bowl touching the water), or microwave in ten second intervals. Hand whisk the melted chocolate into the batter.

Pour a third of the batter into each of the prepared cake pans and bake in the preheated oven for 30 minutes, or until a toothpick comes out clean. Remove cakes from the oven and allow to sit on a cooling rack for 10 minutes before removing to completely cool.

While the cakes are cooling, make the frosting. Add butter, cream cheese, vanilla extract and salt to a mixing bowl. Cream the ingredients together on high speed until completely combined and nicely whipped, about 3-4 minutes. Reduce speed to low, add in the beet powder and 1/3 of the powdered sugar then increase to medium to incorporate; repeat two more times to mix in all of the powdered sugar, then allow to whip on medium for 60 seconds.

When the cakes have completely cooled, place one layer of cake on a plate or cake stand and use an offset spatula to gently spread an even layer of frosting over the top, then another cake, frosting, and last layer of cake. Top the cake with a final layer of frosting, a light dusting of beet powder and bing cherries. Chill completely to set the frosting before serving.

Tools

Instant Pot

Ingredients

• 1 tablespoon olive oil

• 1 tablespoon butter

• 4 shallots - minced

• 8 cloves garlic - minced

• 1 tablespoon fresh sage - plus more for serving

• ½ cup dry white wine

• 2 cups arborio rice

• 3 cups butternut squash - peeled, seeded, and chopped into small cubes

• 4 ½ cups vegetable broth - or low-sodium chicken broth

• 1 teaspoon salt

• ½ cup Parmesan cheese - grated, plus more for serving

• Freshly ground black pepper

• Fresh lemon juice - for serving

Directions

Set Instant Pot to sauté mode (medium). Add the olive oil and butter to the bowl of your Instant pot and add the shallots, mixing well to combine. Cook the shallots, stirring frequently, until soft and translucent (approximately 4-6 minutes). Add the garlic and sage, mixing well to combine. Continue to cook until fragrant, approximately 1 minute.

Add the white wine, scraping off any brown bits that may have formed on the bottom of the pot. Allow the wine to come to a simmer.

Mix the arborio rice into the shallot and white wine mixture. Allow the rice and wine to cook, stirring continuously until most of the liquid is absorbed.

Stir in the vegetable broth (or broth of choice) and butternut squash cubes. Mix well to combine and season with salt. Turn off sauté mode.

Set Instant Pot to Manual HIGH pressure for 6 minutes. Close and securely lock the lid. Allow the risotto to come to full pressure then cook for 6 minutes before manually releasing the pressure. Once the pressure has been released, remove the lid (see notes).

Stir in the freshly grated parmesan cheese and season with additional salt and pepper, to taste. I like to serve my risotto with fresh lemon juice (optional).

Ingredients

• 1 pound rainbow carrots, peeled, halved crosswise, fat end quartered and thin end halved

• 1 medium butternut squash, peeled, seeded and cut into 1-inch cubes

• 5 medium beets, quartered

• 2 parsnips, peeled, halved lengthwise, fat end quartered and thin end halved

• 1 small bulb fennel, cut into bite-sized pieces

• 2 large white onions, peeled and thickly sliced in wedges

• ¼ cup extra-virgin olive oil

• Sea salt and freshly ground black pepper

• 2 cups Israeli (pearl) couscous

Fall Fig Dressing

• 4 ounces plain fig spread or Doves and Figs’ Falling Leaves spread

• ⅓ cup balsamic vinegar

• ¼ cup water

• Juice and zest of one orange

• Sea salt and freshly ground black pepper, to taste

Directions

Preheat oven to 425°F.

Toss vegetables with olive oil in a large roasting pan, season liberally with salt and pepper and roast in the hot oven, stirring occasionally, until browned and tender, up to an hour and a half.

Combine 2 cups of Israeli (pearl) couscous in saucepan with 2. cups boiling water and 1 teaspoon salt. Simmer over low heat, covered, for about 10 minutes.

Fluff couscous with a fork and spoon into a serving bowl. Pile warm roasted vegetables over couscous and drizzle with Fall Fig Dressing. Sprinkle with dried cranberries and minced parsley, if using. Serve warm or chill and serve later.

This dish travels well so it is perfect for bringing to a community or friend’s backyard sukkah.

Fall Fig Dressing:
Whisk together the first 4 ingredients; season to taste with salt and pepper.

Ingredients

• 3 eggs

• ½ cup water or stock

• ¾ cup all-purpose flour or gluten-free alternative

• 1 teaspoon salt

• ½  teaspoon baking powder

• 3 cups shredded cabbage

• ¼ cup thinly sliced or chopped pickles or any fermented vegetable, like kimchi, sauerkraut

• 1 cup diced or shredded cooked meat or cooked vegetable

• Neutral oil, for frying

• Mayonnaise, for garnish

Easy Okonomiyaki Sauce

• 2 Tablespoon ketchup

• 1 Tablespoon Worcestershire, or 1 ½ tsp oyster sauce plus 1 ½ tsp rice vinegar

• 1 ½ tsp soy sauce

• 1 tsp sugar or honey

Directions

Beat eggs and water in bowl.  Whisk in flour, salt, baking powder until smooth.  Stir in cabbage, pickles and any left over meat or vegetable until everything is coated.

Heat a large skillet over medium heat and add a good glug of neutral oil.  Once the oil is shimmering, add a good scoop of mix.  They use a 1 cup scoop amount.  Fry until the bottom is set and golden brown and then flip and cook the other side.

Serve with the mayo and/or Okonomiyaki sauce and some chopped scallions

Ingredients

• 3-4 medium sized beets, roasted

• 3 cloves of garlic (measure this with your heart)

• ½ cup walnuts or nuts of your choice

• 1 cup parmesan cheese, grated

• ¼ - ½ cup olive oil

• 2 Tablespoons lemon juice

• Salt to taste

Directions

Chop beets into cubes and roast inside a tin foil pouch at 375 degrees for 35-45 minutes

Once the beets are soft, add them to the food processor or blender

Add in the garlic, nuts, parmesan, lemon juice, and salt and pulse a few times on high

Keeping the processor/blender running, add the olive oil until desired consistency

Voila beet pesto!!

Ingredients:

1 ½ lbs bok choy, thinly sliced and soaked in cold water to clean.  Then drain in a colander or salad spinner.
For the sesame-almond crunch:
1 cup slivered almonds
¼ cup sugar
⅓ cup sesame seeds
½ tsp flaky sea salt

For the dressing:

1 Tablespoon sugar
¼ cup olive oil
2 Tablespoon rice vinegar
2 Tablespoon soy sauce
6 green onions, thinly sliced

Directions:

Prepare bok choy and place in a salad bowl.

Place almonds and sesame seeds in a large, dry skillet over medium heat, and cook, stirring occasionally - watching like a hawk - until golden brown.  Transfer to a small plate or sheet pan to cool.

Sprinkle sugar in an even layer over the same pan and set to medium heat.  Line a plate with parchment paper.  The moment the sugar is completely liquefied and beginning to turn brown, add the almonds and sesame seeds and salt. Stir with a spatula or wooden spoon until the mixture is evenly mixed.  Do it quickly so it doesn’t burn, then transfer to parchment covered paper.

Make the dressing.  Toss everything together - Yum!

Ingredients:

• ¼ cup plus 2 T olive oil

• About 20 garlic scapes, sliced thinly

• 1 Tablespoon sweet paprika

• 1 cup canned, crushed tomatoes

• 2 cups water

• Salt and freshly ground pepper

• Four 6 oz. cleaned monkfish fillets, about 2 inches thick

Directions:

Preheat oven to 400 degrees.

In a skillet, warm the olive oil and then add the garlic scapes.

Cook slowly over low heat, stirring and/or shaking the pan constantly.

Cook until the garlic is fragrant and soft - about 10 -15 minutes.

Stir in the paprika and cook for one minute.

Add in the crushed tomatoes and bring the heat up and cook for one minute.

Add in the water and let it simmer until the sauce is reduced to about 1 ½ cups - about 10 minutes.

Season with salt and pepper and set aside.

In another skillet, heat 3 Tablespoons olive oil.  Season the fish with salt and pepper.   Cook over high heat until browned on the bottom, 2 minutes.  Turn the fish over and transfer the skillet to the oven.  Roast the fish for about 15 minutes.

To serve: divide the sauce and put it on each plate and place a piece on top of the sauce.  Garnish with fresh herbs or some garlic scapes set aside from earlier in the cooking.

Ingredients:

All of these veggies are just waiting for purchase for the next few weeks at the farmers market.  Choose from Dick’s, Kimball’s, Langwater Farms, Hutchins, Stillman Farms, or Red Fire. Stock up!
Leeks
Carrots
Shallots
Garlic
Mushrooms, your choice,  from Cloutman farms

For the vinaigrette:

2T Vinegar, balsamic is recommended
4T Olive oil
1 Tsp Mustard
Shallots - mince
about a teaspoon and S&P, to taste

Shake the dressing until it emulsifies

Directions:

To clean the leeks, cut off root end and gingerly slice down the side under water.  As you probably know, leeks grow underground and so take on a bit of dirt.  Our special customer shared a unique way of slicing and then turning your leek underwater to get everything clean.  Try it out!

Once leeks are clean, steam them until your desired doneness.  When steamed, drain the water and toss the leeks with vinaigrette!

For carrots: shred carrots and toss with freshly squeezed lemon juice and a little sugar.  Taste and adjust as you see fit.

For mushrooms; slice and saute with butter and garlic.  

This trio of veggies will adorn a plate beautifully!

Ingredients:

¾ cup vegetable oil
2 cups flour
1 ½ tsp baking powder
¼ tsp salt
2 eggs
1 cup buttermilk
1 ½ cup sugar
½ cup cocoa powder
2 cups pureed cooked beets (about 4)
1 tsp vanilla

For the frosting:
1 ½ cup butter
8 oz cream cheese
5 cups powdered sugar
½ cup pureed cooked beets (about 1)
½ cup semi-sweet chocolate, melted

In a medium sauce pan, boil all 5 beets.  Boil on a low for about 30 minutes or until the beets are soft enough in the center.  Drain and let them cool.  Once they are cool, peel the skin off with your fingers and cut off the stem and tail of each beet.

Puree all beets in a food processor and set aside. In a large bowl, combine your oil, eggs, sugar and 2 cups of the pureed beets and vanilla and buttermilk.  Add flour, baking powder, salt and cocoa powder. Place batter in cupcake liners filling them to the top.

Bake at 350 degrees for 20-25 minutes.

For Frosting: Puree all the ingredients.  You may need to refrigerate the frosting a little bit before frosting the cupcakes.  Enjoy!

Ingredients:

1 cup sweet potato, roast first and then remove the flesh from the skin of the potato
2 cups all-purpose flour
½ cup unsalted butter
¾ cup sugar
1 egg
½ teaspoon salt
1 teaspoon baking soda
¾ teaspoon ground cloves
¾ teaspoon nutmeg
1 ½ teaspoon cinnamon

Preheat oven to 325 F.

In one bowl mix dry ingredients together; flour, salt, baking soda, and spices. In another bowl, cream the butter and the sugar for about 2 minutes.  Mix in the eggs.  Add the sweet potato. Add the dry ingredients into the wet mixture. Scoop cookie dough and place on parchment covered baking sheets.

Bake for 20-25 minutes.

*Bakers tip: Add chocolate chips, walnut pieces and/or raisins for added pizazz.

Ingredients:

1 cup shredded zucchini, squeeze the extra water with a towel
2 cups old fashioned rolled oats
1 cup AP flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup (1 stick) unsalted butter
½ cup packed dark or light brown sugar
½ cup granulated sugar
1 large egg
1 Tablespoon maple syrup
1 ½ teaspoon vanilla extract
1 cup semi-sweet chocolate chips

Prepare the zucchini and set aside.  Get other ingredients measured and ready.  In one large bowl, mix the dry ingredients; oats, flour, baking soda, salt and cinnamon.

In another bowl, cream butter and sugars, about 2 minutes.  Add the egg and mix well.  Add the maple syrup and vanilla extract.

Add the dry ingredients and the zucchini to the wet mixture.  Mix on low speed until combined.  With the mixture still running on low, beat in the chocolate chips.  Cover and chill dough for about 2 hours.  Preheat oven to 350 F.  Scoop cookie dough and place on parchment covered baking sheets.  Bake for 13-15 minutes until crispy. 

makes 3 quarts— 1 quart serves 4 for dinner, then freeze what’s left!

Ingredients:

1 medium acorn squash
1 small butternut squash
1 large orange sweet potato, chopped 
1 large yellow onion, halved
7 cloves garlic, peeled 
a sprig each of  fresh thyme, rosemary, oregano, roughly chopped
kosher salt and freshly ground black pepper
olive oil
3 carrots, diced
1 stalk celery, diced
1 ¼ qt veggie or chicken stock

optional additions:
 1 inch piece ginger, chopped
roasted pumpkin seeds
½ c coconut milk

Directions:

halve and de-seed both squashes, then cut into chunks. peel the onion and 5 garlic cloves. combine in an oven safe dish and coat generously with olive oil, salt, pepper, and herbs. roast at 425º until the squashes and sweet potatoes are tender. let cool for a few minutes, and then remove the squash skins. 

heat 2 tbsp olive oil in a heavy bottomed pan on medium heat. add the remaining onion to the heated oil, and saute until fragrant. add the remaining garlic and ginger, then the carrots and celery and saute for a few minutes. add everything from the roasting pan, including all the oil and herbs. mix all the sauteed and roasted veggies together. add the stock, taste to adjust seasoning as needed,  and simmer for about an hour. 

puree the soup until creamy with no chunks, adding the optional coconut milk at this point. soup is ready to eat as soon as it’s pureed, and can be frozen for months. defrost by submerging in warm water until melted. 

• One 750-ml bottle of Moscato wine or other sweet dessert wine. Looking for locally made wine? Click here for a list of MA wineries
•2 cups simple syrup*
•1 cinnamon stick, broken in half
•2 Tablespoons honey (we love and highly recommend Beverly Bees or Sherman & Cherie’s Beezy Bees)
•1 inch piece of ginger, peeled and chopped
•6 pears, peeled
•1 vanilla bean, split lengthwise, or ½ tsp vanilla extract

Directions:

1. In a saucepan large enough to hold all of the pears.  Combine wine, cinnamon stick, honey and ginger.  Add the vanilla bean or extract.  Bring mixture to a simmer, stirring occasionally, until the honey has melted. 

2. Add the pears and simmer 15-20 minutes until the pears are tender.  Remove the pears from the liquid and allow to cool.

3. Continue to simmer the liquid until it thickens and is reduced by half, about 15-20 minutes  Cool to room temperature.  Remove the cinnamon stick and the vanilla bean and discard.

To serve:

Place each pear in a small  plate and scoop some vanilla ice cream, or a dollop of whipped cream.  Drizzle with the honey, ginger, cinnamon syrup.

Once you’ve plated, the dish is ready to serve!

* To make Simple syrup combine equal parts sugar and water (you’ll need 2 cups of each for this recipe). Combine in a saucepan and medium heat, bring to a boil, reduce heat and simmer for 5 minutes stirring occasionally until the sugar has dissolved.  Remove from the pan the heat and allow syrup to cool.