Blog Archives - Litchfield Farmers' Market

Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 leeks, white and pale-green parts only, halved lengthwise, cut into 1-inch pieces, and washed well
• 3 celery stalks, cut on the bias into 1/2-inch-thick pieces
• 3 medium carrots, cut into cubes
• 2 garlic cloves, crushed
• 2 pinches of red-pepper flakes
• Coarse salt and freshly ground pepper
• 5 1/4 cups homemade or store-bought low-sodium chicken stock
• 1 1/2 cups water
• 1 small (1 to 1 1/2 pounds) butternut squash, peeled and cut into cubes
• 2 Yukon Gold potatoes (about 12 ounces), cut into cubes
• 1 head greens cut into 1-inch-thick ribbons – escarole, spinach, kale
• 1 can (15 ounces) chickpeas, drained and rinsed
• 2 tablespoons fresh lemon juice
• 1 pound fresh pearl onions
• 1/4 cup butter, cubed
• 2 pounds medium carrots, thinly sliced
• 12 radishes, thinly sliced
• 1/2 cup dark brown sugar (or 1/3 cup maple syrup)
• 4 teaspoons grated orange zest
• 1/2 cup orange juice
• 1 cup chopped walnuts, toasted (optional)
• 5 medium turnips (about 2 lbs)
• 2 Tablespoons extra virgin olive oil
• 1 Tablespoon butter
• 2 medium onions, sliced
• ½ teaspoon dried rosemary
• ½ half teaspoon salt, or to taste
• ¼ teaspoon freshly ground white pepper
• 4 cups vegetable or chicken broth