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Savory Applesauce

Sweet & Savory Applesauce

Rosemary Applesauce Makes about 3 cups Serve this with pork chops or roasted chicken from Sunshine Harvest Farm or as an accompaniment to a farmstead cheese plate. It will keep about 1 week, covered, in the refrigerator. 2 cups unsweetened apple cider 4 fresh rosemary sprigs 3-1/2 pounds (about 7 to 8 medium tart apples),…  Read More →

Chicken Soup with Herbed Dumplings

by Market Chef Jenny Breen Serves 8 to 12 Ingredients  2 tablespoons olive oil 1 large onion, chopped 4 cloves garlic, minced 2 carrots, chopped 2 parsnips, chopped ½ bunch celery, chopped ½ bunch kale or collards, leaves removed from stem and chopped ¼ cup fresh herbs–thyme, rosemary, basil etc, minced 6 cups chicken, turkey…  Read More →

Fattoush Salad with Chickpeas and Market Vegetables

by Market Chef Heather Hartman Serves 4 This is a great recipe for using chickpeas and day old bread. Leftover chickpeas can be frozen, and used for hummus, put into salads, or baked with spices for a fun, protein packed snack. You can also use black eyed peas, or soybeans. Check out Rosemount Fresh Market’s…  Read More →