The Farmplate Blog

Recipe adapted from Full Moon Feast by Jessica PrenticeOriginally posted by Chelsea Green Publishing Co.Use any of the following veggies:Celery root (aka celeriac), peeledParsnipsRutabagaTurnips (either white, purple, or golden)Beets (either red, golden, or chiogga), peeledCarrotsPotatoes (any color)Sweet potatoes Seasoning:Olive oilSaltPepper Preheat the oven to 475° F. Peel any vegetables that have thick or blemished skin. Cut the vegetables into a uniform dice (1/2-inch dice, 3/4-inch dice, or 1-inch dice) or just quarter or half the vegetables if they are on the small side. Grease the pan and coat all the vegetables with olive oil. Prepare enough vegetables for a single layer in...
Recipe by Shannon Hayes From the Chelsea Green kitchen1  whole baguette, chopped into ½ inch cubes and allowed to sit out overnight2  tablespoons fennel seeds1  cup walnuts, mildly crushed2  tablespoons olive oil1  pound sweet Italian, hot Italian or breakfast sausage4  tablespoons butter4  onions, chopped2  carrots, peeled and diced½ cup dried cranberries (or use one cup fresh)½ cup raisins2  tablespoons rubbed sage3  cloves garlic, minced2  tablespoons brandy6  eggs3  cups chicken broth1  teaspoons salt1  teaspoon black pepper Preheat the oven to 350 degrees. 
Bring a mid-sized skillet up to a medium-hot...
from the FarmPlate Kitchen3     cups walnut halves1     egg white¼    cup granulated sugar1⅛  teaspoon cayenne pepper1     teaspoon kosher salt Preheat your oven to 350 degrees. Combine egg white, sugar, cayenne pepper and salt in a mixing bowl. Whisk until evenly incorporated and then fold in walnuts, making sure they are evenly coated. Place the coated nuts on a greased cookie sheet or a cookie sheet with Silpat (reusable nonstick pan liner) or parchment paper. Bake for 10 minutes. When you remove the nuts from the oven, break them up with a spoon. When they are cool, use your fingers to separate the nuts into single pieces.
from the FarmPlate Kitchen3     large sweet potatoes, peeled and diced3     tablespoons unsalted butter¾    cup heavy whipping cream2     sprigs fresh thyme, minced1     sprig fresh rosemary or marjoram, minced1     teaspoon ground cumin1     teaspoon kosher salt My father is a huge fan of these and only recently have I begun to appreciate the world of sweet potatoes in a savory style. Place peeled and diced sweet potatoes into a large saucepot of salted water. Place on medium heat and cook until the sweet potatoes are tender. Strain, and then smash potatoes with a stiff whisk on a hand mixer...
from the FarmPlate Kitchen1     pound fresh green beans, trimmed5     slices bacon, cut into 1-inch pieces2     sliced garlic cloves¼    cup cider vinegar1     tablespoon Dijon mustard1     tablespoon maple syrup½    teaspoon kosher salt2     grinds of freshly ground black pepper Add the trimmed green beans to a pot of salted boiling water and blanch for 3 minutes. Strain the green beans and place them in an ice-water bath until cooled. Place the bacon to a large skillet on medium heat and sauté until the bacon is crisp, and fat has been rendered. Remove bacon from the skillet and sauté...