4 Farm Fresh Recipes to Ring in the New Year
The new year typically brings about a yearning for change. Whether that’s setting health and fitness goals, planning adventurous outings or developing a better routine.
This year add “farm fresh eating,” to your list of resolutions. You’ll be supporting local farmers and eating food that’s much better for you too. These 4 recipes incorporate items that can be found across West Virginia and are simply delicious.
This soup is perfect for a chilly winter day. Use honey from Frostmore Farm to really take this recipe to the next level.
- 12 oz. white wine
- 1 oz. vegetable oil
- 2 oz. chopped shallots
- 6 oz. diced celery
- 3 oz. diced carrots
- 1 tbsp. chopped garlic
- 2 lbs. cooked butternut squash
- 2 oz. olive oil
- 4 oz. honey
- 3 quarts vegetable stock
- 8 oz. heavy cream
- Salt and pepper to taste
- Peel and seed squash and cut into 1-2” cubes. Place in a medium bowl, mix with olive oil and honey to lightly coat. Spread squash over a sheet tray and lightly season with salt and pepper. Roast at 300° for 1 hour or until tender with a fork.
- Heat oil in a medium sauce-pot over low heat. Add shallots, garlic, celery, onion and carrots. Cook slowly until soft/translucent. Add white wine and simmer 2 minutes. Add cooked squash and vegetable stock. Bring to a boil, and then simmer for 1 hour.
- Puree in a blender or food processor until very smooth, then strain. Repeat if necessary, to achieve desired consistency.
- Add heavy cream and return to heat; simmer 20 minutes. Adjust seasoning with honey, salt and pepper to taste. Serve immediately.
Spinach & Roasted Red Pepper Frittata Muffins
Breakfast just became more effortless and healthier all at the same time. Farm fresh eggs can be found all over the state at most every farmers market and greatly enhance the taste of any recipe you’re making.
Pop these frittata muffins in the oven in the evening and you’ve got your morning meal covered. They’re delicious, filling and best of all, easy to make.
- 5 oz. of spinach, wilted and chopped
- ½ teaspoon of olive oil
- 6 large eggs
- ½ cup of milk
- ¾ cup of soft goat cheese, crumbled
- ½ cup roasted red pepper, diced
- 2 oz. prosciutto, sliced into ribbons
- Crushed red pepper flakes
- Salt and pepper to taste
- Preheat oven to 350°. Spray 12-cup muffin pan with nonstick cooking spray.
- Wilt spinach in a skillet with olive oil for 2 to 3 minutes.
- In a large bowl, beat eggs and milk. Stir in cheese, spinach and roasted red pepper.
- Divide batter among muffin pan cups about ¼ cup each. Top with prosciutto, sprinkle with red pepper flakes, and bake 20 to 25 minutes or until just set in center.
- Cool on rack 5 minutes, then remove from cups. Serve warm.
Buckwheat pancakes are a beloved savory-sweet breakfast choice, and they’re even gluten-free. For a real breakfast treat, top pancakes with Appalachian favorites like apple butter from West Virginia Fruit & Berry or maple syrup from Bowers Maple Farm.
- 1 cup buttermilk
- 1 egg
- 3 tablespoons butter, melted
- 6 tablespoons all-purpose flour
- 6 tablespoons buckwheat flour
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- 3 tablespoons butter
- In a medium bowl, whisk together the buttermilk, egg and melted butter.
- In another bowl, mix together white flour, buckwheat flour, sugar, salt and baking soda. Pour the dry ingredients into the egg-mixture. Stir until the two mixtures are just incorporated.
- Heat a griddle or large frying pan to medium-hot, and place 1 tablespoon of butter or margarine or oil into it. Let the butter melt before spooning the batter into the frying pan, form 4 in. pancakes out of the batter. Once bubbles form on the top of the pancakes, flip them over and cook on the other side for 2-3 minutes. Continue this process until all of the batter has been made into pancakes.
Glazed Cranberry Biscuits
For a fun twist on a West Virginia classic, add cranberries and an orange glaze to homemade biscuit mix. If you’re entertaining guests, this recipe is an easy way to step up a simple recipe.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon grated orange zest
- ½ teaspoon ground cinnamon
- ¼ cup shortening
- ¼ cup cold butter
- ¾ cup 2% milk
- ¼ cup orange juice
- 1 cup dried cranberries
- ½ cup white baking chips
- 1 ½ cups confectioner’s sugar
- 2 tablespoons orange zest
- ¼ teaspoon orange extract
- In a large bowl, combine the first 5 ingredients. Add in the shortening and butter until mixture resembles coarse crumbs. Stir in milk and orange juice just until moistened. Stir in cranberries and baking chips.
- Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll out to ¾ in. thickness; cut with a floured 2 ½ in. biscuit cutter.
- Place 2 in. apart on a greased baking sheet. Bake at 400° for 12-16 minutes or until lightly browned. In a small bowl, combine confectioner’s sugar orange juice and extract; drizzle over biscuits.
This post was last updated on August 6, 2020