Nashville Farmers' Market

Recipe

Braised Turnips & Kale

NFM House Recipe

1/2 tablespoon of butter
1/2 lb of turnips (scarlet turnips are a fave!)
1/2 tbspn of garlic, finely chopped
1 cup of vegetable stock
1/2 lb of kale
Salt & peper to taste
**while recipe calls for braising pan—this dish has been successfully made in a wok &
    other large, covered skillets

0. Melt butter in brasiing pan on medium, add turnips.
0. Cook 10 minutes, stirring occasionally-til turnips take on a golden hue
0. Add garlic & cook for 2 minutes.
0. Add stock & 1/2 of the kale; increase the heat to medium-high
0. Cover and cook for 3 minutes until kale is wilted.
0. Uncover & add remaining kale, salt & pepper
0. Cover & cook for 7 minutes.

Serves 4-6

Butternut Black Bean Chili

Anne Williams Recipe Contest Submission--adapted from a Splendid Table recipe. Thank you, Anne!

2 lbs butternut squash or pumpkin, peeled & seeded
1 tblspn extra virgin olive oil
1 large onion, chopped
1 garlic clove, minced
1 jalapeno chile, minced
One 14.5oz can diced tomatoes, drained
One 14.5oz can crushed tomatoes
1 cup water
1 cup apple juice
4 tblspns chili powder
1 tspn salt
1/8 tspn cayenne pepper
3 cups cooked (or canned ) black beans, rinsed and drained—Howell’s has great one’s in their bean bin!
*a great variation includes adding greens—kale or collards are good choices!

0. Cut the butternut squash or pumpkin into 1/2 inch chunks and set aside
0. Heat the oil in a large pot over medium heat.   Add the onion, garlic, and jalapeno. Cover & cook, stirring occasionally until softened, about 10 minutes.
0. Add the squash/pumpkin, diced tomatoes, crushed tomatoes, water, apple juice, chili powder, salt, & cayenne & stir well.
0. Bring to a boil, lower the heat, cover and simmer until squash/pumpkin is tender, about 30 minutes.
0. Add the beans & more water if chili is too thick for your taste.   Cover and continue to simmer for about 15 minutes to blend flavors.  Serve hot.

This recipe was submitted for our recipe contest!  If you make it, let us know what you think--submit info and feedback to .(JavaScript must be enabled to view this email address)

Serves 4-6

Butternut Squash Risotto

NFM House Recipe

3 1/2 cups chicken broth
2 1/2 tbspn butter (divided into 2 and then 1/2)
1/2 small onion, finely chopped
1 butternut squash, peeled and diced (no need to roast beforehand)
1/2 cup dry white wine
Parmesan to taste
Salt
1 cup rice (arborio preferred)

0. Heat broth over low heat.
0. Melt 2 tbspn butter,onion, & squash in large saucepan
0. Cook over medium for about 5 minutes--onion should be transluscent
0. Add rice.  Cook 2 minutes.
0. Add wine.  Stire constantly until completely absorbed.
0. Add ladles of broth to cover rice.   Cook on medium until absorbed.
0. Continue to add & stir til rice is tender and firm--approximately 15-20 minutes.
0. The last 5 minutes, add remaining butter, & parmesn toa creamy consistency.
0. Add salt & additional parmesan to top if desired.

Serves 4-6

Cream of Tomato Soup featuring Howell’s Farm Tomato Juice Cocktail

NFM House Recipe

1 jar plain Tomato Juice Cocktail from Howell’s Farm
1 small onion, finely chopped
1 clove garlic, finely chopped
2 tspns of heavy cream
1 tspn olive oil
Salt & Pepper to taste

0. In a 2 quart pot, heat olive oil, onion, & garlic for 2 minutes while constantly stirring.
0. Add jar of Howell's tomato juice cocktail, stir until heated through.
0. Add cream & stir.
0. Add salt & pepper to taste.
0. Serve when completely heated through.

 

Serves 2-4

Gypsy Stew

Carol Webster's Recipe Contest Submission--Thanks Carol!

4 Tbsp. olive oil
1 cup chopped onion
½ cup chopped celery
4 cloves garlic, minced (or crushed in garlic crusher)
3 cups diced peeled raw sweet potatoes
2 tsp. paprika
1 tsp. ground turmeric
1 tsp. dried basil
1 tsp. salt (optional)
½ tsp. ground cinnamon
½ tsp. cayenne pepper (can be adjusted for “heat”)
2 bay leaves
3 cups chicken stock (or could use vegetable bouillon for vegetarian)
1 14-15 ounce can chickpeas (garbanzo beans)
½ cup chopped green bell pepper

 

Cooking Instructions

Heat olive oil in a stockpot over medium-high heat.  Saute onion, garlic, celery and sweet potatoes for about 5-7 minutes, or until onion is very soft.  Season with paprika, turmeric, basic, salt, cinnamon, cayenne and bay leaves.  Stir to blend well, then stir in chicken stock.  Cover and simmer over low heat for about 15 minutes.  Add garbanzo beans and green pepper and simmer for another 10-15 minutes, or until all the vegetables are tender. 

*This is one of our very favorite recipes for the winter – good and hearty, and even vegetarian!  And the house smells divine while it’s cooking!  It is adapted from a recipe Ms. Webster found on www.allrecipes.com

This recipe submitted for our recipe contest!  Send your feedback on Gypsy Stew & also let us know if you made it vegetarian-style or with the chicken broth--email info to  .(JavaScript must be enabled to view this email address) 

Serves 4-6

Sweet Potato Casserole

FOR BASE:
3 cups cooked, mashed sweet potatoes
1 cup sugar
2 eggs
1/2 cup milk
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon nutmeg

FOR TOPPING:
1 cup light brown sugar
1/2 cup flour
1 cup `chopped pecans
1/2 stick butter

For base, combine all ingredients & mix well.  Pour into greased pan.

For topping, combine all ingredients & spread over the sweet potato mixture. 

Bake uncovered at 400 degrees fir 30-40 minutes.

Enjoy this crowd-pleasing favorite!

Serves 6

White Bean Soup featuring Howell’s White Beans

NFM House Recipe

1 lb. dried white beans from Howell’s “bean bins” in farm shed 1
3 tblspns olive oil
1 large onion
8 garlic cloves
1 large tomato, chopped
3 bacon slices (optional)
1 quart chicken stock
1/4 cup whipping cream
1 tblspn. thyme
1 tspn rosemary
optional—white truffle oil

0. Place beans in a large pot.  Add enough water to cover beans by 2inches & let soak overnight. 
0. Rinse the beans.  Heat oil in a heavy, large pot over medium-high heat.  
0. Add beans, chicken stock, and spices.   Bring soup to a boil, then reduce heat to medium low.  Let simmer & stir occasionally for approximately 1 hour or until beans are tender.
0. Working in batches, puree soup in blender until smooth.  
0. After all sup has been pureed, return to pot & add whipping cream. Season with salt and pepper.
0. Adjust consistency by adding either more chicken stock or whipping cream.
0. Ladle soup into bowls and drizzle  either olive oil or white truffle oil lightly over top.

Serves 4

Winter Squash with Cranberries

Delvin Farms Family Recipe College Grove, TN

1 1/2 cup cooked butternut or acorn squash (roasted in a pan with 1/2in of water on 425 until softened-approx 20 minutes though ovens will vary)
1 egg, beaten
1/2 cup coarsely chopped cranberries
1/2 tsp salt
1 dash of pepper
1 tblspn butter, melted
1 dash of nutmeg

Preheat oven to 400F.  Combine cooked winter squash with egg, stir in craqnberries, salt & pepper.  Turn into 1 1/2 quart casserole dish.  Drizzle melted butter over top.  Sprinkle with nutmeg.  Bake 35-40 minutes.

Serves 4