Although winter has arrived, our farmers are still offering a delicious assortment of fresh vegetables - all locally grown.
From spinach to poultry to baked goods, we can help fill your table with healthy, fresh local foods.
Still not convinced? New Customers Save 10%
For first-time customers only, enter the code NSFHSAVE10 at checkout to receive 10% off your first order.
Maple-Glazed Brussels Sprouts
- 1 ½ pounds brussels sprouts
- ¼ cup olive oil
- ¾ teaspoon sea salt
- ¼ teaspoon (or 10 grinds) black pepper
- 2 tablespoons maple syrup
Trim the brussels sprouts and cut each in half. Toss them in olive oil and black pepper and arrange on a rimmed baking sheet. Sprinkle with sea salt. Roast them at 350F., stirring every 15 minutes. After 30 minutes, drizzle with maple syrup and stir to coat. Bake for an additional 10 minutes, or until a fork pierces easily through. Transfer to a bowl to serve.
Honey Sriracha Glazed Carrots
- 1 pound carrots cleaned and cut into coins
- 2 tablespoons Sriracha butter
- 2 tablespoons honey
- 1 tablespoon lemon juice
- Fresh ground black pepper
- 1/4 cup chopped flat-leaf parsley
Cook carrots in salted water in a medium sauce pan until they are tender. Drain the carrots and add them back to the pan along with the Sriracha butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.
Roasted Butternut Squash with Goat Cheese and Herbs
- 1 large butternut squash
- 1/4 cup olive oil
- 1 garlic clove
- ¼ cup finely chopped parsley
- 1 tablespoon finely chopped marjoram or oregano
- 1½ teaspoons red wine vinegar
- 3 ounces fresh goat cheese
(try herbed or honey for a different twist!)
- Salt and pepper
Preheat oven to 425°. Place the squash onto a rimmed baking sheet and roast it for 20 minutes, turn, and roast for another 20 minutes, or until it is tender. While it cools, grate the garlic into the oil in a small bowl. Add the parsley, marjoram, ½ tsp. vinegar. and a dash each of salt and pepper. Cut the squash in half lengthwise and scoop out the seeds. Using a large spoon, scoop large chunks of squash into a large bowl. Season this with the 1 tsp. vinegar, salt, and pepper. Toss gently to coat. Transfer to a platter and drizzle with the herb oil. Top with crumbles of goat cheese.
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