15 Sep Wed 2010
September 18, 2010 Market Calendar
Saturday, September 18
8:00 a.m. – 12:00 p.m.
It’s time for apples, apple cider, pumpkins and other fall produce.Also find locally grown or produced cut flowers, seafood, soaps, honey, meats and more. Berret's Seafood Restaurant's Chef David McClure will be cooking at the Chefs Tent at 9:30 a.m. and 10:30 a.m.Tim Seaman will play from 9:00 to 11:00 a.m.Stop by the Master Naturalists’ exhibit.The theme will be migration.
Butternut Squash Mashed Potatoes
Chef Jean Monaco of Martin’s prepared this dish at the Williamsburg Farmers Market Chef Tent on September 11, 2010.Serves 4.
Ingredients
|
4 to 5 |
medium white potatoes |
|
1 |
medium butternut squash |
|
1 |
pkg. Boursin cheese |
|
½ |
cup milk |
|
¼ |
cup butter |
|
~ |
salt & pepper to taste |
|
~ |
olive oil to coat |
|
~ |
Chef’s Note: recipe can also be made with sweet potatoes or carrots. |
Steps
- Preheat oven to 350 degrees F.
- Peel and dice the butternut squash, discarding seeds.
- Toss with a small amount of olive oil, salt and pepper.
- Roast at 350 degrees for 30 minutes or until soft.
- Wash potatoes and peel.
- Cut potatoes into large dice and steam or boil until soft.
- Melt the butter and add the milk and heat until warm, not boiling.
- Drain potatoes and place in mixing bowl with squash.
- Using a mixer, mix potato/squash mixture.
- Slowly add milk/butter mixture making sure not to make potatoes too runny.
- Taste and adjust seasonings as necessary.
Pumpkin Bread with Cream Cheese Icing
Jean Monaco of Martin’s demonstrated this dish at the Williamsburg Farmers Market Chef Tent on September 11, 2010. Makes 2 loaves.
Ingredients
|
~ |
BREAD: |
|
3 |
eggs |
|
2 |
cups organic sugar |
|
¾ |
cup vegetable or nut oil |
|
2 |
cups vanilla Stoneyfield yogurt |
|
1 |
16-oz. can organic pumpkin |
|
6 |
tsp. Frontier pumpkin pie spice |
|
1½ |
cups whole wheat flour |
|
1½ |
cups unbleached white flour |
|
¼ |
cup flax seed meal |
|
1 |
tsp. salt |
|
1 |
Tbsp. baking soda |
|
½ |
Tbsp. baking powder |
|
~ |
ICING: |
|
8 |
oz. cream cheese |
|
1 |
box confectioner’s sugar |
|
4 |
oz. butter, softened |
|
1 |
tsp. grated nutmeg |
Steps
- BREAD:
- Preheat oven to 375 degrees F.
- Beat the eggs until foamy.
- Add sugar, oil, yogurt, pumpkin, salt, and spices and mix well.
- Combine dry ingredients and add to pumpkin mixture.
- DO NOT OVERMIX.
- Grease 2 loaf pans and divide bread mixture between the two pans.
- Bake for 35-45 minutes in preheated oven.
- The loaves should be golden brown when done.
- ICING:
- Beat together cream cheese and sugar.
- Add butter, vanilla and nutmeg.
- Chill slightly before icing bread.
Apple Waldorf Salad
Chef Jean Monaco of Martin’s demonstrated this recipe at the Williamsburg Farmers Market Chef Tent on September 11, 2010.Serves 6.
SALAD:
|
4 |
Gala Apples (or any other fall variety), largely diced |
|
½ |
lb. red grapes |
|
¼ |
cup celery, diced |
|
½ |
cup Nature’s Promise raisins |
|
½ |
cup Nature’s Promise dried cranberries |
|
DRESSING: |
|
|
2 |
cups Vegenaise mayonnaise |
|
½ |
cup Nature’s Promise honey |
|
1 |
tsp. coriander |
|
1 |
tsp. cardamom |
|
½ |
tsp. cinnamon |
|
~ |
Chef’s Note: Vegenaise mayonnaise is dairy-free, making this recipe vegan. This recipe can also be made with regular mayonnaise or yogurt. |
- Combine all dressing ingredients.
- Add the first 5 ingredients and chill until ready to serve.