Farmers Market Meals: Fall Recipe Round-Up

As the weather grows colder and the offerings at the weekly farmers markets change, you may be looking for new recipes to keep you cozy while eating seasonally. Piles of kohlrabi and kale can seem appealing until you get home and have no clue how to cook them. With the holidays coming up, you’re bound to need special recipes for brunch and parties. And making soups for sick days or just to keep cozy is one of the best parts of the season. So we dug into our Cuisine en Locale recipe archives to help you eat well as the temperatures drop. Happy cooking!

Cheesy Oats of the Gods: This local take on polenta will keep you super cozy as the temperatures start to fall.

Chef Mary’s Infamous Sticky Buns: Serve to hungry family and friends the morning of Thanksgiving to keep them out of the kitchen until dinner.

Golden Onion Broth, Mark’s Tomato-Tomato Soup and Roasted Butternut Squash Soup: Make these when a cold strikes or just to warm up on a chilly day. The best part of making large batches of soup? Leftovers that freeze and reheat great for quick meals throughout the season.

Kohlrabi Three Ways and Kale Four Ways: Take advantage of these cold-weather vegetables and introduce a delicious new side dish to your Thanksgiving menu. Or whip one of the dishes up for a tasty side to any meal.

Pumpkin Fondue: Perfect as a Thanksgiving side, main dish of a vegetarian holiday meal or for a party.

You can pick up ingredients for these recipes at the Union Square Farmers Market, which runs on Saturdays from 9 a.m.-1 p.m. through November 22, or at the Davis Square Farmers Market, which runs on Wednesdays from noon-5 p.m. through November 26. After that, the goods move inside to the Arts at the Armory for the Somerville Winter Farmers Market, which runs on Saturdays from 9:30 a.m.-2 p.m. December through March.

And if you’re looking to eat and cook locally for Thanksgiving, be sure to get those orders for fresh turkeys in soon!

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