Monthly Archives: November 2010
So Cook Your Favorite Thanksgiving Dish, But Buy Local!
The 10% Campaign, a statewide initiative to encourage North Carolina citizens to spend just 10% of their existing food dollars on locally grown foods, is here to help you celebrate a local Thanksgiving. Sure, make your favorite recipes, but do … Continue reading
Local Cornbread from Scratch: Part I
Jim Pellegrini of Muddy Dog Roasting Co. in Morrisville roasts coffee and cornmeal too! Jim shared this recipe for local cornbread, featuring local cornmeal, eggs and honey. Part II, coming Wednesday, details the stuffing for your Thanksgiving feast. You can read more … Continue reading
Turkey with Chestnut Stuffing
Thanks to Western Wake Farmers’ Market volunteer Kevin Gordon for sharing this recipe! (From Nourishing Traditions by Sally Fallon, available at Wake County Libraries, local bookstores, and Amazon.com) Ingredients: 1 16-20lb turkey 8 cups whole grain bread crumbs 2 … Continue reading
Simple Simmered Purple Top Turnips with Butter
Thanks to Bryan Horton of Fickle Creek Farm for this recipe! 2 large turnips (approx 8 oz) 1 TBS butter and 1 TBS butter salt and black pepper Cut turnips like lemon wedges (washed, but no need to peel). Place … Continue reading
Not Your Mama’s Green Bean Casserole
Is it time to go out on a limb and ditch that traditional green bean casserole recipe for something fresh? That’s what Western Wake Farmers’ Market Manager Kim Hunter thinks… “This casserole calls for portabellos, but one could swap them … Continue reading
Cran-apple Sweet Potato Crisp
Thanks to Western Wake Farmers’ Market shopper Terri Melcher Nelson for sharing this recipe. Adapted from unknown source 4 sweet potatoes, peeled and thinly sliced 4 medium apples, cored, peeled and sliced (about twice as thick as potatoes) 1 ½ … Continue reading
Pumpkin and Cauliflower Casserole
Thanks to Western Wake Farmers’ Market shopper Terri Melcher Nelson for sharing this recipe. Adapted from Country Living recipe 1 cup fresh whole-wheat bread crumbs (or panko bread crumbs) ½ cup pepitas (roasted) 1 tablespoon melted butter 1 tablespoon fresh … Continue reading
Swiss Chard, Green Garlic and Sorrel Goat Cheese Crostini
Thanks to Chef Ricky Moore for this appetizer recipe! Yields: 20 crostini Ingredients: 5 bunches Swiss chard 4 oz green garlic, sliced 4 oz Spring onions, julienne 4 sprigs fresh thyme, chopped 1 baguette, sliced thin (about 20 pieces), grilled, … Continue reading
Pumpkin Stuffed with Everything Good
Dorie Greenspan, author of Around My French Table: More Than 300 Recipes From My Home to Yours, shared this recipe for Pumpkin Stuffed with Everything Good with Epicurious last month, and boy does it sound great! Basically, you have a … Continue reading
Herbed Oyster Stuffing
Local oysters, bread and bacon shine in this Herbed Oyster Stuffing recipe from Epicurious! Whether you the busy host or the busy traveller, this might be a great option as you can assemble the stuffing (without the oysters) 2 days … Continue reading
