The Farmplate Blog

Broccoli Rabe with Sausage & Fennel
Sean Buchanan Nov 17, 2012 Recipes 0 comments
from the FarmPlate Kitchen1½   pounds broccoli rabe2      tablespoons olive oil½     pound ground breakfast sausage ½     bulb of fennel, julienned¼     cup raw pine nuts2     sliced garlic cloves½     teaspoon red chili flake¼     cup dry white wine½     cup chicken stockZest and juice of one lemon1     teaspoon kosher salt2     grinds of freshly ground black pepper¼     cup alpine cow's or sheep’s milk cheese Add broccoli rabe to a pot of salted boiling water and blanch for 2 minutes. Strain the...
Fresh Cranberry Relish
FarmPlate Nov 14, 2012 Recipes 0 comments
This is the easiest, fastest cranberry relish we know. Perfect for that day-after-Thanksgiving turkey sandwich. from the FarmPlate Kitchen 1 navel orange, scrubbed1 lemon, scrubbed12 oz. (about 3 cups) fresh Vermont cranberries1/2 cup sugar1 pinch salt2-3 tablespoons Cointreau, Grand Marnier or other orange liqueur Cut the orange and the lemon into large chunks and place in the bowl of a food processor, rind and all. Add the cranberries, sugar, salt and liqueur. Process until all is finely chopped. Transfer to a bowl and chill before serving. The relish will keep for several days refrigerated.
Is McDonald’s the Victim of the Local Food Movement?
Jeff Gangemi Nov 12, 2012 News 0 comments
We were intrigued by the recent post on takepart.com called “Not Lovin’ It So Much: McDonald’s Global Sales Drop for the First Time in 9 Years.”  Could it be possible that our work at FarmPlate, combined with the great work by our friends and partners at NOFA-NY, NOFA-VT, Slow Food USA, GOOD, Sodexo, and others has finally started to tilt the scales away from unhealthy fast food? Could the local food movement really be making the difference we believe it can? Not exactly. Once you get past the exciting headline and read on, it becomes clear that McDonald’s — and fast food in general — is probably not at the beginning of a long decline. “To wit, although monthly sales were...
Stuffed Acorn Squash With Moroccan Flavors
Susan Stuck Nov 12, 2012 Recipes 0 comments
from the FarmPlate Kitchen The Sardinian pasta called fregola looks a little like rough semolina-dusted buckshot. It's chewy, tasty and absolutely wonderful. You can find it at some specialty food markets or order it from ChefShop. 2 acorn squash, split in half lengthwise and seeded2/3 cup fregola Sarda (traditional Sardinian pasta) or Israeli couscous2 tablespoons unsalted butter¼ cup currants or raisins½ cup apple cider2 tablespoons olive oil1 medium red onion, chopped1 celery rib, cut into small dice1 carrot, cut into small dice1 or 2 ripe tomatoes, chopped1 tablespoon ras el hanout spice blend¼ cup half-dried homegrown tomatoes, chopped2 tablespoons pine nuts Preheat...
Cheers! It’s Fall Cocktail Season
Sean Buchanan Nov 09, 2012 Real Food 0 comments
The air is chilly, the leaves have fallen and flurries have started to fall (at least in the Northeast). As we settle into this season's routine and prepare for a snowy winter, we should all take a breather and pour ourselves a cocktail. Seasonal spirits celebrate the flavors, aromas and emotion of the time of year. A perfectly made cocktail is an art—a skill much overlooked. When I started asking friends at our local watering holes what they were drinking, I was blown away by the responses. So, it's time to trade in your overworked "Sex in the City" cosmo for something with a little more substance. Autumn Peach from Jason Solomon, formerly at Cliff House Restaurant2.5   ounces...