September Farm Fresh Recipes
Publish Date: 2020-09-10
Farmers are the backbone that make Dutchess County one of the richest agricultural experiences in the Northeast. We’re excited about our series of monthly spotlights where we share recipes that showcase in-season, farm-fresh ingredients. This month we’re featuring seasonal veggies, cider donuts and the last of those summer tomatoes! Shop local products and create memories with loved ones while cooking meals at home with fresh ingredients.
Roasted Eggplant with Cheese, Herbs and Hot Honey
Submitted by Harlem Valley Homestead in Wingdale
Serves 4 | This recipe is easily scaled up or down, depending on how many folks are at the table
Why is this a great recipe highlighting local ingredients: We love being inspired by seasonal ingredients like eggplant, scallions, honey—all in bountiful harvest, right now.
- 2 pounds eggplant, any variety*
- 1 container Hawthorne Valley Farmers Cheese*
- 1 bunch scallions*
- ¼ cup olive oil
- 2 cups packed soft herbs, parsley and basil*
- 1 clove garlic*
- ½ cup honey*
- 1 tablespoon crushed chili flakes or other dried chili
- ½ cup walnuts, toasted (optional)
*Items available for purchase in our Online Farm Stand
- Heat the grill or turn on the broiler.
- Slice eggplant into rounds or lengthwise. Aim to have all pieces the same thickness so they cook at the same rate. For pieces, cut lengthwise, score a crosshatch onto the cut side so they cook more quickly. Brush with olive oil and season with salt. Place under the broiler until they are browned. If pieces are thicker, you may need to flip them and place back under the broiler until cooked through.
- Chop scallions and toss with a couple of tablespoons of olive oil. Grill or put under the broiler until charred.
- For garlic and herbs, chop finely by hand or in a food processor. Mix with oil and season with salt.
- In a small saucepan, toast chili flakes over low heat, until fragrant. Then add honey and heat gently for a few minutes. Then turn off heat and allow chili to infuse the honey.
- To assemble, layer all components of the dish. Place a portion of the eggplant on a platter and top with scallions, herb sauce, honey and cheese. Continue to layer until all ingredients are used. Top with toasted walnuts, optional.
Cinnamon Maple Syrup Infused Apple Cider Donuts
Recipe submitted by Crown Maple in Dover Plains
Why is this a great recipe highlighting maple syrup: Fall is the season for cider donuts! And our Crown Maple Cinnamon Infused Organic Maple Syrup pairs so nicely and adds an extra note to the classic cider donut recipe.
- 1 and 1/2 cups (360ml) apple cider
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon apple pie spice
- 1/4 teaspoon salt
- 2 Tablespoons (30g) unsalted butter, melted
- 1 large egg, at room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) milk, at room temperature
- ½ cup Crown Maple Cinnamon Infused maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 cup (200g) granulated sugar
- 1/2 cup (200g) Crown maple sugar
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon apple pie spice
- 6 Tablespoons (85g) unsalted butter, melted
- Reduce the apple cider: Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you’re left with about 1/2 cup. Add your ½ cup Crown Maple Cinnamon Infused organic maple syrup. Start checking at 10 minutes, 15 minutes, 20 minutes, etc until you have 1/2 cup (120ml). Mine takes about 20 minutes. Set aside to cool for 10 minutes.
- Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.
- Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside.
- Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together. Pour into the dry ingredients, add the reduced apple cider & Crown Maple, and whisk everything together until smooth and combined. Batter will be slightly thick.
- Spoon the batter into the donut cavities—for ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.
- Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
- Coat the donuts: Combine the granulated sugar, Crown maple sugar, cinnamon, and apple pie spice together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the apple spice topping.
- Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Pico de Gallo
Recipe submitted by Fishkill Farms in Hopewell Junction
Why is this a great recipe highlighting tomatoes: Use the last of the summer tomatoes with this easy pico recipe. A great way to impress your family or guests will little effort!
- 1/2 cup scallions, tops, and bottoms, finely chopped
- 1 medium jalapeno, seeds and ribbed removed, finely chopped
- 1/8 cup fresh lime juice
- 1/2 teaspoon kosher salt
- 2-3 large tomatoes, chopped
- 1/2 bunch cilantro, chopped
- Combine scallion, jalapeno, lime juice and salt in a bowl set aside
- Add tomatoes and cilantro and let sit for 15 minutes
- Add 1/2 the liquid and serve
- Can be kept up to 4 days. Consider adding an avocado for extra flavor or subbing parsley if you do not like cilantro!