These lovely seasonal recipes were posted on our farmshare’s website. Any of these delicious items can be converted into vegetarian options with a few simple variations. Enjoy!
Recipe courtesy of Bon Appétit
Yield: Serves 4
3/4 pounds sweet Italian sausages, casings removed
3/4 cups coarsely grated zucchini (about 1 large), can substitute summer squash
1/4 cup finely chopped red onion
1/4 cup minced fresh parsley
1/4 cup fine dry breadcrumbs
1 large egg
1 teaspoon ground black pepper
3/4 teaspoon salt
1/2 teaspoon minced fresh rosemary
2 medium-size bell peppers, halved lengthwise, seeded
Fresh rosemary sprigs
Preheat oven to 350°F. Mix first 9 ingredients in large bowl until well blended. Fill pepper halves with sausage mix-
ture, dividing equally and mounding slightly. Arrange in 13 x 9 x 2-inch baking dish. (Can be made 1 day ahead. Cover;
Bake peppers uncovered until tops are browned and thermometer inserted into filling registers 165°F, about 1 hour.
Transfer peppers to platter. Garnish with rosemary sprigs and serve.
Baked Tomatoes with Hazelnut Bread Crumbs
Recipe Courtesy of Ruth Cousineau
Yield: Makes 4 servings
Active Time: 20 min
Total Time: 1 hr
1 cups coarse fresh bread crumbs (from country bread, preferably whole-wheat)
2 to 3 large tomatoes
3/4 tablespoons chopped lemon thyme or regular thyme, divided
1/4 stick unsalted butter
1/2 cup hazelnuts, toasted , any loose skins rubbed off, cooled, and coarsely chopped
Preheat oven to 350°F with rack in middle. Butter a 2-quart shallow ceramic or glass baking dish.
Spread bread crumbs in a 4-sided sheet pan and toast in oven until dried and pale golden, about 15 minutes. Cool
crumbs. Increase oven temperature to 450°F.
Thickly slice tomatoes and arrange, overlapping, in baking dish. Season with 1/2 teaspoon salt and 1/4 teaspoon pep-
per and sprinkle with 1/2 tablespoon thyme. Melt butter in a large heavy skillet over medium heat, then cook nuts and
crumbs, stirring frequently, until golden, 4 to 5 minutes. Season with salt and pepper. Spoon evenly over tomatoes.
Bake until tomatoes are bubbling and crumbs are browned, 15 to 25 minutes. Cool to warm or room temperature and
sprinkle with remaining 1/4 tablespoon thyme.
Beet Salad with Cornbread Croutons and Country Ham
Recipe Courtesy of Linton Heal
3/4 cup water
6 tablespoons butter, melted
6 large fresh thyme sprigs
1 1/2 teaspoons coarse kosher salt
1 1/2 teaspoons cracked black pepper
1 bay leaf
8 1 1/2-inch-diameter baby beets (preferably assorted colors), trimmed
1 cup medium-grind cornmeal
1/3 cup all purpose flour or cake flour
11/2 teaspoons coarse kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
6 tablespoons (3/4 stick) butter, divided
1 cup buttermilk
1 large egg
Peel from 1 orange (orange part only), cut into thin 2-inch-long strips
Peel from 1 lemon (yellow part only), cut into thin 2-inch-long strips
1/2 cup fresh orange juice
1/2 cup fresh grapefruit juice
2 tablespoons honey
1/4 cup fresh lemon juice
2 teaspoons Dijon mustard
6 tablespoons peanut oil
3 small sweet onions, cut crosswise into 1/2-inch-thick slices
Coarse kosher salt
Nonstick vegetable oil spray
3 ounces very thinly sliced country ham or prosciutto
4 teaspoons minced plus 1 tablespoon chopped fresh Italian parsley
Fleur de sel or Course Sea Salt
Cracked black peppercorns
1 5-ounce log soft fresh goat cheese, crumbled
Aged balsamic vinegar
Preheat oven to 350°F. Mix first 6 ingredients in 13x9x2-inch glass baking dish. Add beets and toss to coat. Cover
with foil and roast until beets are tender, about 45 minutes. Cool; peel.
Place 9- or 10-inch-diameter cast-iron skillet in oven; preheat to 400°F. Whisk first 5 ingredients in medium bowl.
Melt 4 tablespoons butter. Whisk melted butter, buttermilk, and egg in another medium bowl. Add wet ingredients to
dry ingredients; whisk batter to blend. Place 2 tablespoons butter in hot skillet; swirl to coat. Add batter. Bake until
top is golden and tester inserted into center comes out clean, 18 to 20 minutes. Cool in skillet. DO AHEAD: Can be
made 1 day ahead. Cover; store at room temperature.
For citrus vinaigrette:
Add enough water to small saucepan to measure 11/2 inches; bring to boil. Add orange peel. Blanch 1 minute; drain.
Repeat blanching procedure with lemon peel; reserve lemon peel for serving. Return orange peel to same pan and add
orange juice, grapefruit juice, and sorghum syrup. Bring to boil, reduce heat to medium-low, and simmer until re-
duced to generous 1/3 cup, about 20 minutes. Whisk lemon juice and mustard in medium bowl; whisk in oil. Whisk
in orange-grapefruit reduction. Season vinaigrette with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Let
stand at room temperature.
Preheat broiler. Line small baking sheet with foil. Place onion slices with rings intact on sheet. Brush with oil; sprinkle
with coarse salt. Broil onions until browned, watching closely to prevent burning, about 10 minutes. Turn and broil
until browned, about 5 minutes longer.
Reduce oven temperature to 375°F. Cut cornbread into 1/2-inch cubes. Spray rimmed baking sheet with nonstick
spray. Spread cornbread in even layer on prepared sheet. Toast until golden brown around edges, turning occasionally,
about 35 minutes.
Reduce oven temperature to 350°F. Line rimmed baking sheet with parchment paper. Arrange ham in single layer on
prepared baking sheet. Top with another sheet of parchment paper, then another rimmed baking sheet to press ham.
Roast until ham is crisp, 10 to 20 minutes, depending on thickness of ham. Remove top baking sheet and parchment
paper. Cool. Break ham into bite-size pieces.
Whisk 4 teaspoons minced parsley into vinaigrette. Mix in reserved lemon peel. Quarter beets. Toss with some of vin-
aigrette (if using assorted colors, toss in separate bowls). Sprinkle with fleur de sel and cracked black pepper. Separate
onion rings. Divide rings among plates in single layer. Arrange beets in and around onion rings. Sprinkle goat cheese
over. Scatter ham and croutons over. Sprinkle fleur de sel and 1 tablespoon chopped parsley over. Drizzle with some
of remaining vinaigrette and aged balsamic vinegar.