The Farmplate Blog

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.
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...
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...
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...
from the FarmPlate Kitchen1     medium butternut squash, peeled and cut into cubes1½   cups fresh cranberries2     tablespoons olive oil4     tablespoons maple syrup1     teaspoon kosher salt Preset your oven to 350 degrees and get out a nonstick cookie sheet or a sheet pan coated with cooking spray. Toss the cubed butternut squash and cranberries with the olive oil, half of the maple syrup, and salt. Mix thoroughly and place evenly on the cookie sheet. Place in the oven and bake for 45 to 55 minutes, until the squash begins to soften and brown around the edges. When finished, drizzle the last 2 tablespoons of maple syrup on the...