Maple Vinaigrette

Now that our farm is producing maple syrup in abundance, it’s become our favorite sweetener. This dressing is great all year long, but especially good with calvados (apple brandy) on fall salads that include apples, pears or beets.

Makes 1 cup

  • 2/3 cup olive oil
  • 1/3 cup cider vinegar
  • 1/3 cup minced shallots
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Calvados (optional)
  • 3/4 teaspoon salt
  • Fresh black pepper
  • Pinch cayenne

Local ingredients: maple syrup, shallots

Combine all ingredients in a medium bowl and immersion blend until smooth.

Carrot Soup

It’s not even New Years Eve and I am ready for more vegetables and soups. I’ve enjoyed every glass of champagne, bourbon ball, and decadent dessert, but my body has had enough!

This recipe is a for favorite simple carrot soup. It only takes minutes to put together and it just feels good!

  • Serves eight
  • 4T butter
  • 1c onions, medium dice
  • 7c carrots, peeled and sliced
  • 1 1/4c peeled potato, medium dice
  • 8c chicken or vegetable broth
  • 2 oranges, zest, and juice
  • 1 ¼ t ground ginger
  • 2t kosher salt
  • Optional garnishes – cream, parsley, pistachio, chopped dried apricot

Sauté onions in butter over medium heat in a soup pot, stirring often. When onions are soft, add carrots, potato, chicken broth, orange juice and ginger. Cook until carrots are tender and cool slightly. Puree lukewarm soup in batches in a blender. Add salt to taste if needed.

Jans Vegetarian Chili

This hearty vegetarian chili recipe was adapted from a recipe of Jan Buonanno. Jan is one of our all-time favorite farmers. There is a story that goes with this chili but it is not mine to share!

Besides getting to use every pot in your house, you can use nearly every vegetable in your fridge and pantry. I like to use brussel sprouts, shallots or pearl onions, squash, pumpkin or sweet potato, peppers, kale, and cauliflower.

Jan’s Vegetarian Chili

Serves ten+

  • 2c dried black beans (or use two 16oz cans)
  • 1 heaping T cumin
  • ¼ c oil
  • 1c onion, medium dice
  • 1T garlic, finely chopped
  • 1T chipotle powder
  • ¼ c mild New Mexican chili powder
  • ¼ c tomato paste
  • ¼ c oil
  • 1c celery, finely chopped
  • 1c onion, finely chopped
  • 1c fennel, finely chopped (optional)
  • 5c prepped vegetables (in medium dice, brussel sprouts halved)
  • 28 oz tomatoes, peeled, seeded and chopped (or one can of chopped tomatoes)
  • 1/3 c lentils
  • 2t kosher salt
  • Optional garnishes – sour cream, red onion, cilantro, avocado or chopped olives
  • Optional garnishes – sour cream, red onion, cilantro, avocado or chopped olives

Soak black beans overnight in water to cover amply. The following day drain, cover with fresh water and cook over medium-low until tender, strain and set aside.

Toast cumin in a skillet over medium heat until several shades darker, stirring often. Allow to cool, and then grind in spice grinder or mortar and pestle.

To make the base, heat oil and cook onions until translucent. Add garlic and cook one minute longer. Add chipotle and New Mexican powders and tomato paste and mix thoroughly. Add 4 cups of water. Simmer for about 20 minutes. Puree in batches or blend with an immersion blender.

Heat oil and cook celery, onion, and fennel until caramel color about fifteen minutes, stirring often. While the celery/onion/fennel cooks, wash, prep and steam vegetables. Steam each vegetable separately until just barely cooked.

When the celery/onion/fennel is nicely brown, add roasted cumin and cook for one minute longer. Add tomatoes, lentils, vegetables, and sauce. Simmer until lentils are tender. Add vegetables, black beans, and salt, simmering for an additional twenty minutes, checking to see an additional cup of water of water is needed for desired consistency. Taste and adjust salt as need. Garnish as desired.