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Savory Applesauce

Sweet & Savory Applesauce

Rosemary Applesauce Makes about 3 cups Serve this with pork chops or roasted chicken from Sunshine Harvest Farm or as an accompaniment to a farmstead cheese plate. It will keep about 1 week, covered, in the refrigerator. 2 cups unsweetened apple cider 4 fresh rosemary sprigs 3-1/2 pounds (about 7 to 8 medium tart apples),…  Read More →

Chicken Soup with Herbed Dumplings

by Market Chef Jenny Breen Serves 8 to 12 Ingredients  2 tablespoons olive oil 1 large onion, chopped 4 cloves garlic, minced 2 carrots, chopped 2 parsnips, chopped ½ bunch celery, chopped ½ bunch kale or collards, leaves removed from stem and chopped ¼ cup fresh herbs–thyme, rosemary, basil etc, minced 6 cups chicken, turkey…  Read More →

Fattoush Salad with Chickpeas and Market Vegetables

by Market Chef Heather Hartman Serves 4 This is a great recipe for using chickpeas and day old bread. Leftover chickpeas can be frozen, and used for hummus, put into salads, or baked with spices for a fun, protein packed snack. You can also use black eyed peas, or soybeans. Check out Rosemount Fresh Market’s…  Read More →

Autumn Pasta with Tarragon and Cider Sauce

From: Cooking up the Good Life, By Jenny Breen Serves 8 to 10 This recipe highlights the colors and flavors of autumn. Fresh tarragon adds a piney and aromatic taste that is mellowed by the sweetness of the cider. Quality whole grain pasta is hearty enough to handle the density of the squash, the depth…  Read More →

Red Cabbage Salad with Apples and Walnuts

by Chef Heather Hartman Ingredients 4 cups red cabbage, thinly sliced 3/4 teaspoon caraway seeds 1/2 teaspoon salt 2 apples, cut into half-moons, tossed with the juice of half a lemon 2 green onions, sliced 2 tablespoons red-wine vinegar 1 tablespoon grainy mustard 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL 1/2 teaspoon freshly, ground pepper ½…  Read More →