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by Gazette staff

Food Forum

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Farm Market recipes

It’s getting to the tail end of the season and we’re into winter crops now. If you’re looking for more ideas for all that kale and cabbage available this time of year at the farm markets, check out these recipes, courtesy of Cornell Cooperative Extention of Niagara County.



1/2 lb. Italian sausage
1 large onion
6 large potatoes, cubed
2 cups chicken broth
2 cups kale, chopped
2 cups milk
Salt and pepper to taste

Fry onion and sausage until sausage is cooked. Add broth and potatoes. Simmer until potatoes are done. Add kale and milk. Simmer 10-15 minutes.



4 cups white cabbage, washed and chopped
1 apple, unpeeled and chopped
1 tablespoon brown sugar
2 tablespoon cornstarch
1/2 cups water
3 tablespoon cider vinegar

Place cabbage and apple pieces in a saucepan Add boiling water to a depth of about 1/2-inch. Cook until cabbage is tender and drain.

Combine brown sugar, cornstarch and water in other saucepan. Bring to a boil and boil for one minute. Add vinegar to the brown sugar mix. Add this sauce to the cooked cabbage/apple mixture and heat until warm.



4 cup winter squash (any kind)
2 carrots, diced
1 large onion, chopped
2 tomatoes, chopped (canned ok)
1 green pepper, cut up
1 red pepper, cut up (optional)
1 1/2 quart water
2 tablespoons soy sauce
1 teaspoon thyme (fresh or dried)
1/4 cup arrowroot flour (or cornstarch)
1/4 cup water
1 cup spinach, chopped (fresh, canned or frozen)

Place vegetables in water. Add soy and seasoning. Simmer for 45 minutes or until vegetables are tender.

Mix arrowroot or cornstarch with 1/4 cup water; add to soup. Add spinach; cook another 5 minutes.

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