You can purchase spinach at the winter Exeter and Rollinsford farmers’ markets and from these farms. Let us know in the comments what your favorite recipe is to make with spinach or your favorite place to buy spinach from.
With the Seacoast of New Hampshire just getting its first snowfall of the season yesterday, I thought focusing on a warming recipe would be appropriate. This three onion soup is versatile, and with onions being so easy to find at farms and farmers’ markets right now, it makes it super easy to throw together for a chilly evening’s dinner. You can also throw this in the slow cooker to get the most out of the flavors.
1 pound yellow onion
1 pound white onion
1 cup shallots
1 tablespoon minced garlic
2 tablespoons butter
4 cups vegetable broth
1 Tablespoon coconut aminos or Worcestershire sauce
2 cups water
1 tablespoon flour
Salt and pepper to taste
1 teaspoon ground thyme
1 teaspoon ground sage
1/2 teaspoon rosemary
Your choice of cheese for melting over the top
Heat the butter in a dutch oven until melted and starting to bubble.
Add chopped onion, garlic, and salt and pepper.
Cover and cook until the onions start to brown and are fork tender.
Take the cover off and continue to cook the onions until they are brown and fully caramelized.
Once the onions start to stick add a little water, about a teaspoon to get them off the bottom.
Add the flour and cook with the onions for 2 minutes.
At this point you can transfer to a slow cooker and add all remaining ingredients or continue with the directions as follows.
Add the broth, water, thyme, sage, and rosemary.
Make sure to scrape the bottom of the pot to get all the bits stuck to the bottom off as it is cooking.
Cook for 30 minutes and then add the Worcestershire sauce, mix well.
Transfer to individual bowls and sprinkle with cheese (you can also put oven safe dishes in the oven to melt the cheese even more if you prefer).
45 Market Street Bakery and Cafe out of Somersworth, New Hampshire is well known for all the amazing treats and goodies they serve at the cafe and bring to local farmers’ markets. The bakery owned by Cheryl Arsenault and Seacoast Eat Local’s very own Celeste Gingras has been in business for over 15 years, but the recent newlyweds have a combined over 75 years restaurant experience! The experience shows when you take a bite into any of the items they have for sale. The bakery and cafe has a wonderful selection of baked goods, but also offers a breakfast and lunch menu. Everything is scratch made at the bakery from the bread for the sandwiches to the sought after whoopie pies that are always flying off the shelf. They have a passion for sourcing local food and often many of their ingredients are purchased from the very farms you see at the farmers’ markets and in our local area. You may have also heard of them before because they were featured on Diners, Drive-ins, and Dives, a television show on the Food Network (2016-“Turkey-giving”).
You can stop into their brick and mortar location in Somersworth, New Hampshire, as the name suggests, on 45 Market Street. Upon entering, you will always be greeted with a smile by the knowledgable and talented staff. They are open Tuesday-Saturday, and take call-in orders a head of time too, whether it be for catering or breakfast/lunch. On any given day you can walk into the bakery and find fresh baked cookies, tea breads, muffins, scones, breads, coffee cakes, whoopie pies, and so much more. You can also find them this winter at the Seacoast Eat Local Rollinsford and Exeter farmers’ markets. Make sure you stop by their table to say hello and grab a tasty treat, the cookies and beverages are always very popular!
This creamy purple cauliflower rice is vegan and gluten free! It’s a perfect side dish for any meal or it can serve as a meal on its own with a couple additions thrown in. This works just as well with regular cauliflower or broccoli and is both tasty and filling. I chose to use the purple variety because of its vibrant color and availability at the farmers’ market.
Serves: 2 as a side, or 1 as a meal
1 head of purple cauliflower
1 tablespoon oil or butter
1/2 cup of cashews (soaked for 30 minutes or more in water)
1/2 cup almond milk
1 tablespoon lemon juice
1/4 cup cherry tomatoes
Salt and pepper to taste
Wash the cauliflower.
Chop the base of the cauliflower off, remove the leaves, and chop the cauliflower into florets that can be held in the palm of the hand. If you are using a grater this just makes it easier, if using a food processor the cauliflower can be chopped into rough pieces.
Put the cauliflower in a food processor and blend until the texture resembles rice. You can also use a grater if you don’t have a food processor.
Drain the soaked cashews and add to a blender with almond milk and lemon juice. Blend well and it should resemble a smooth cream sauce, if you need to loosen it, you can add more almond milk. Set aside.
Heat a tablespoon of butter or oil in a pan. Bring down to medium heat.
Add the riced cauliflower to the pan and let it heat up, mixing it around so that it doesn’t stick to the bottom. Do this for 5-10 minutes then add chopped cherry tomatoes and kalamata olives.
Remove from the heat and add the cashew cream making sure to mix well.
Add salt and pepper to taste, if you like garlic you may also add garlic powder at this stage as well.
You can squeeze fresh lemon juice over the top to freshen it up.
Doo-Bee-Doo farm is a newer farm, founded in 2018, located in Lee, NH. The farm was started by two friends who met studying agriculture at the University of New Hampshire. It’s located on a 125 acre historic horse farm and Doo-Bee-Doo covers 1-2 acres (they started with 1 acre but are looking to expand in 2019 to 2 acres). They have a focus on intensified organic vegetable production and a passion in growing fresh and healthy food which is also beneficial to the environment. Shelby Anderson and Tyler Murray, the owners, focus on soil health by utilizing cover crops, which builds soil organic matter, and by planting pollinator habitats for their bees. No synthetic fertilizers or pesticides are used and they follow organic growing practices entirely. You can find a comprehensive produce list of their offerings here.
Walking around the Portsmouth farmers’ market, it is hard to miss the stalks of brussel sprouts that adorn many farmers’ tents. Brussel sprouts are a great source of fiber, vitamin K, and vitamin C making them a healthy addition to many meals. This recipe for maple roasted Brussel sprouts with pine nuts is both sweet and savory making it a perfect side dish for many dinners. You can purchase maple syrup and Brussel sprouts from these farmers’ markets and farms.