We have so much to be grateful for this year at Red Fire Farm! We had a successful summer season and we’re making a smooth transition into the colder months. Each season brings more reasons to get excited about bringing fresh veggies into the kitchen: leeks, shallots, sweet potatoes, winter squash, Brussels sprouts… so many possibilities to serve at the table! A few of our staff have shared their time-tested recipes that they love to eat during the fall. It’s more than likely that these delicious dishes will wind up on their Thanksgiving menu!
Maple-Browned Brussels Sprouts
Megan loves these skillet-browned Brussels sprouts, which she makes for Thanksgiving when she’s cooking a big meal with friends and family. This year she wants to try adding shallots to this recipe
View the original recipe at Outpost Natural Foods.
2 pounds Brussels sprouts, rinsed, cut into quarters, and patted dry
2 tablespoons vegetable oil
2 ounces butter, cut into 4 pieces
4 tablespoons dark maple syrup
1 teaspoon Dijon mustard
1 1/2 tablespoons apple cider vinegar
salt to taste
1. Heat large skillet over medium high heat. Add vegetable oil. When oil begins to ripple, carefully add Brussels sprouts (oil my splatter). Brown undisturbed for 1-2 minutes. Shake pan to turn sprouts, and then turn heat down to medium.
2. Add butter and shake pan while butter foams. When butter is entirely melted, add maple syrup and mustard. Toss or stir gently to coat.
3. Continue to cook Brussels sprouts until they are tender but still firm, about 10 minutes. Remove the sprouts from the pan and reserve sauce.
4. Add cider vinegar and salt. Cook the sauce for 1-2 minutes more, until the sauce thickens, and then pour over Brussels sprouts. Best served immediately.
Mashed Squash and Sweet Potatoes
Andy loves this simple side dish as a complement to everything else that goes on the table during the fall season.
2 sweet potatoes
1 medium butternut squash
2 TB brown sugar
3 TB butter
a pinch of salt
1. Bake squash and sweet potatoes in their skins until easily poked with a fork. Let cool slightly and then scoop out insides.
2. Mash with butter, brown sugar, and salt. Yum!
Brekton is a carrot enthusiast who recommends a dish that his family makes every year during the fall. He says it’s great with some broccoli added, too!
half a yellow onion
1 TB butter
four large carrots
1 TB brown sugar
1 tsp curry powder
1/4 c. water
salt to taste
1. Dice onion and saute in butter, curry powder, and sugar in a large pan.
2. While onions are cooking, slice carrots into rounds. When onions are translucent, add 1/4 c. water and carrots. Cover to cook.
3. Saute until carrots are flavorful and tender.
Roasted Garlic Mashed Potatoes
What could be more divine than roasted garlic combined with rich and creamy mashed potatoes? Emmett is looking forward to serving up a big batch of these potatoes for their “Friendsgiving” celebration later in November.
Here are some great tips for roasting garlic, using whole heads or cloves. Make mashed potatoes according to your usual recipe and mash in a few cloves with your butter and milk. Some of the best potato varieties that we grow for mashing include Purple Viking, Yellow Haze, Yukon Gem, Satina, Nicola, and Salem.
See more seasonal recipes on the blog.
We hope everyone has a delicious holiday filled with fresh and tasty New England vegetables!