Sautéd Brussels Sprouts with Carmelized Onions and Cranberries

  • 1/2 pounds Brussels sprouts (or enough to yield about 5 cups when each sprout is sliced in fourths)
  • 3-4 Tbsp. Olive oil
  • 2-3 garlic cloves, sliced thin
  • 1/2 cup caramelized onions**
  • 3/4 cup dried cranberries
  • 1/2 cup white wine (I tend to use whatever wine I am drinking, but a sweet wine is nice.)

**You can make caramelized onions early in the day or the day before… they are simple, but take a while! Heat a large skillet with 2-3 Tbsp. olive oil until oil is hot and shimmering. Thinly slice two large yellow onions. Place the onions in the skillet and toss to coat with oil. Sprinkle with 1/2 tsp. Kosher salt and drizzle with a little maple syrup or 1/2 tsp. white sugar. Turn heat to low and cook onions, stirring occasionally, until onions are brown, soft, and fragrant. This could take an hour or more! If the onions start to look dry and stick to the pan, drizzle with water and keep cooking.

Directions for Brussels Sprouts:

Heat olive oil in a large skillet to shimmering and hot. Add sliced Brussels sprouts and garlic and turn heat to medium low. Sauté for 5-10 minutes until sprouts are a little browned in places, but still crisp. Add the dried cranberries and caramelized onions, splash with white wine and toss well. Cover the skillet and put on low heat for an additional 10 minutes.

Note: The amounts listed here are approximate. You want to end up with a dish that is mostly the beautiful browned Brussels sprouts highlighted by the onions and cranberries. However, if you really don’t like sprouts and want to minimize their impact, feel free to add a lot more onions and cranberries. A glass of wine for the cook also helps to take the sting out of eating sprouts if you feel that way about them…  :~)


Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs

You will enjoy the crunchy mixture of textures from the buttery breadcrumbs and caramelized Brussels sprouts. Cut the sprouts lengthwise to keep their shape, about four slices per sprout. They’ll be thin enough to get a deep caramelized sear quickly but still keep a good crunch. (Adapted from Cooking Light, November 2012) 

Yield: Serves 4 (serving size: 1 1/2 cups)  Hands-on: 25 Minutes

  • 8 ounces uncooked cavatappi pasta (or large elbow macaroni)
  • 2 teaspoons unsalted butter
  • 1/4 cup panko (Japanese breadcrumbs)
  • 4 teaspoons olive oil
  • 12 ounces Brussels sprouts, trimmed and thinly sliced
  • 1 cup thinly sliced onion
  • 1 teaspoon minced garlic
  • 2/3 cup organic vegetable broth
  • 1/2 teaspoon grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons fresh or 1 tsp. dried thyme leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 ounces pecorino Romano cheese, shaved (about 1/2 cup)
  • 2 tablespoons pine nuts (or walnuts), toasted

1. Cook pasta according to package directions, omitting salt and fat. Drain and transfer to a large bowl; keep warm.

2. Melt butter in a small skillet over medium heat; swirl to coat. Add panko to pan; cook 3 minutes or until browned, stirring frequently.

3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add Brussels sprouts to pan; cook 2 minutes, stirring occasionally. Add onion and garlic; cook 3 minutes or until onion is tender and the Brussels sprouts are lightly browned. Add broth and next 5 ingredients (through pepper). Cover and cook 2 minutes or until Brussels sprouts are crisp-tender. Add Brussels sprouts mixture to pasta; toss well. Sprinkle with cheese, pine nuts, and panko. Serve immediately.

Roasted Brussels Sprouts

Prep Time: 15 Minutes.  Cook Time: 45 Minutes

Brussels sprouts are simply seasoned with salt, pepper, and olive oil, then slow-roasted in a very hot oven until darkest brown.

  • 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
  • 3 Tbsp. olive oil
  • 1 tsp. kosher salt
  • ½ tsp ground black pepper

Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.

Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately

North Family Farm’s Maple Mustard BBQ

Here’s a sample of the samples that will be available today at the Blues, Brews, and BBQs event!

FYI: North Family Farm is named after the North Family of the Canterbury Shakers who settled in Canterbury in 1792. Since 1950 they have been a family-owned business. Renewable energy from wind, sun, biodiesel and sustainably harvested firewood is used to create North Family’s New Hampshire Certified Organic Maple Syrup.

  • 1/3 cup pure maple syrup
  • 2 Tbsp. Dijon mustard or other strong mustard
  • 2 Tbsp. cider vinegar
  • 1 clove of garlic
  • 1 teaspoon black pepper
  • 1 dash cayenne pepper (or 2 dashes for more heat)
  • 1/2 teaspoon fresh or dried thyme leaves (crushed)
  • 1/3 olive oil

Whisk together all ingredients except the olive oil in a medium size bowl. Slowly whisk in the oil to emulsify the sauce. Refrigerate, tightly covered, for up to several weeks.

Yield:  3/4 cup

Blueberry Lemon Muffins

  • 3 cups of all-purpose four
  • 1 cup of sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 cup low fat plain yogurt
  • 2 large eggs
  • 8 Tbsp. unsalted butter, melted and cooled
  • 1 tsp. grated lemon zest
  • 1 1/2 cups blueberries

Preheat oven to 375 degrees. Prepare a 12-cup muffin tin with paper liners.

Mix flour, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the yogurt, eggs, and lemon zest together in a medium bowl. Gently fold the yogurt-egg mixture into the flour mixture with a rubber spatula until just combined. Fold in the melted butter. Fold in the fresh blueberries. Do not over mix!

Use a large-ice cream scoop or measuring cup to divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 25-30 minutes. Let the muffins cool then flip out onto wire rack.

Recipe: Cucumber & Peanut Salad

  • 1 large cucumber, peeled, seeded, and diced
  • salt to taste
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1 dried red chili pepper
  • 3 tablespoons coarsely chopped peanuts
  • 1 tablespoon lemon juice
  • 1 teaspoon maple syrup/dried maple sugar
  • 1 teaspoon minced fresh cilantro

Mix together salt and cucumber, and allow to drain in a colander for ten minutes to release water. Pat cucumbers dry, and place in a medium size bowl. Heat oil in a small saucepan, and stir in cumin and chili pepper. Add peanuts, lemon juice, sugar or syrup, and warm oil to cucumber, and stir together. Garnish with cilantro. Makes 2 servings


Recipe: Beet Hummus

  • 1 bunch beets, scrubbed clean, cooked, peeled and cubed  (you can use red or golden beets)
  • 2 Tbs tahini (sesame seed paste)
  • 5 Tbs. lemon juice
  • 1 clove garlic, chopped (you could also use green garlic, or tender garlic scapes)
  • 1 Tbs. ground cumin
  • 1 Tbs. lemon zest (from approx. 2 lemons)
  • 1 pinch sea salt or Kosher salt
  • ground pepper to taste

Before you start:

  • To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Peel once they have cooled.
  • If you are using garlic scapes instead of garlic bulbs, you might want to blanch them first to take the “bite” out. They can be a bit spicy, almost peppery.
  • Try putting your lemon in the freezer for about an hour before zesting. When the outer peel is practically frozen, it makes zesting a lot easier!


Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired. Chill and store in the refrigerator for up to 3 days or freeze for longer storage. Eat with pita chips, with sliced cucumber or celery, or on thinly sliced toast (try a dark wheat from The Canterbury Bread Shop, or a nice rye from The Bread Peddler) with goat cheese (from Our Place) or Quark (from Brookford Farms) and shaved mint.

Makes two cups. Serves: 6

Recipe: Strawberry & Mint Sorbet

  • 1 lb. frozen strawberries, thawed at
    room temp for 20 min
  • 1/4 cup fresh mint leaves
  • 1/4 cup or less unrefined cane sugar or honey
  • 1 Tbsp. vanilla extract
  • 3-4 drops food grade peppermint essential oil


Combine all ingredients in a food processor and process until smooth. Transfer to freezer to harden or serve immediately. Note: If you are freezing the sorbet to use later, you should first pour it in a shallow pan. As it freezes, take pan out of the freezer and scrape the sorbet with a fork to fluff it up a bit. Return to freezer and repeat again in about half hour or so. This will keep the sorbet from freezing into one solid sheet of strawberry ice! Makes about 1 pint.

This sorbet is particularly lovely if served in small scoops in a clear glass dish so you can appreciate the beautiful color. Lemon wafers go well with this dessert!

The Great (e)Scape


Garlic scapes are the green curly shoots that grow out of garlic when it’s young, and only hardneck garlic produces scapes. If left to grow, they will eventually produce the seed head of the garlic plant. Harvesting them when young, tender (and curly) sends more nutrients to the garlic head, plus gives you a way to enjoy garlic early in the season!

How to enjoy eating SCAPES

Quickly stir-fried, scapes have the texture of asparagus or green beans, but with a garlic kick. They are yummy scrambled with eggs, folded (cooked) into an omelet, or simmered in soups or stews. Scape pesto is great on its own, smeared on a cracker with goat cheese, mixed into tuna salad, tossed with hot pasta, broiled on fish, or in any recipes needing a kick of good and green and garlicky flavor!

Recipe: Garlic Scape Pesto

Makes: about 1 and 1/2 cups

  • 1 cup garlic scapes, thinly sliced crosswise
  • 1/4 cup pine nuts
  • 1/2 cup good olive oil
  • 1/4 cup Parmesan
  • Salt and pepper, to taste

Add the scapes and pine nuts to the bowl of a food processor and pulse until everything is broken up a bit. Then turn the processor back on, and with it running, add the oil a little at a time until it’s fully incorporated. Add cheese, pulse, then season with salt and pepper to taste. Scape pesto won’t brown like basil pesto will, so if you’re not using immediately, just store in a container in the fridge. It will last a week.

  • Note from our Market Manager, Julie: “I add a bit of lemon juice and use walnuts instead of pine nuts.”
  • Note from Publicity Person, Beth: “I use a mix of pumpkin seeds and pine nuts, and a splash of avocado oil.”
  • Note: This recipe is pretty forgiving, and delicious with all kinds of substitutions!

Want your pesto to be a little more LOCAL? Check out the following statistics:

  • According to the US Department of Commerce, China provides most of the pine nuts sold in the US, with Italy, Pakistan and Portugal making up most of the rest found in American stores.
  • California walnuts account for 99 percent of the commercial US supply and 2/3 of world trade.
  • The leading commercial producers of pumpkins and pumpkin seeds include the United States, Mexico, India and China. Read the label before you buy!

Recipe: Asparagus & Radish Salad

Now is the perfect time to enjoy the simple freshness of tender asparagus and crispy radishes. The first comes up faithfully year after year, and the second can sprout, grow and be harvested in a matter of weeks. What a pair!

The Veggies:

  • 3 
pounds asparagus, blanched, trimmed and cut into 1 inch pieces
  • 1
 bunch radishes, thinly sliced

 The Dressing:

  • 1 
cup sour cream
  • 1/2
 cup buttermilk (or kefir)
  • 2 
Tablespoons mayonnaise (or soft, herbed cheese)
  • 2 
Tablespoons olive oil
  • 1
 lemon, zested and juiced
  • 1/2 
cup fresh dill, chopped
  • 4
 scallions, white and green part, chopped (or green garlic)
  • 1/4
 cup fresh Italian parsley, chopped
  • salt and pepper to taste

Combine all the dressing ingredients in a blender and puree until well incorporated. Toss asparagus and radishes with enough dressing to coat, about 1 cup, and season with salt and pepper. Keep salad well chilled until ready to serve. Extra dressing may be kept refrigerated in an airtight container for up to one week. Great used as a dip for raw veggies.

Wait! Don’t toss the radish greens to the chickens or the compost! Young radish greens can be used in a salad, and are a little peppery like arugula. Older leaves can be stir fried or braised like a mustard green. The “prickles” cook away, and the delicious greens are…well, delicious! And the greens are packed with more vitamin C than the radish itself. Be sure to rinse them well, as radish greens, like beet greens, can hold a lot of grit.