golden, mild, and sweet

Badger Flame Beets

buttery and creamy

Upstate Abundance Potatoes

sweet like honey

Honeypatch squash

velvety, rich, and nutty

Koginut Squash

sweet, bright and irresistible 

Sweet Prince Tomato

bold, rich and savory

Midnight Roma Tomato

garlic and sweet onion

Sweet Garleek

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In a large bowl, toss the potatoes with the olive oil and a generous sprinkling of salt and pepper.&nbsp;

Smash the cloves of garlic—leaving the peels on—and add to the bowl along with the thyme sprigs. Toss together.&nbsp;

Transfer the potato mixture to a baking sheet, then cover the entire sheet with aluminum foil.&nbsp;

Roast in the oven for 15 minutes. Remove the foil covering, then continue roasting until the potatoes are lightly browned and tender.

Roasted Upstate Abundance Potatoes with Garlic and Thyme

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Place the potatoes in a medium pot and fill with cold water. Add a generous amount of salt (think: seawater).

Over medium-high heat, bring the water to a boil, reduce to a simmer and cook for about 20-25 minutes, or until the potatoes are fork tender. Drain and allow to cool slightly.

On a cutting board, use the back of a metal spatula to press down gently but firmly on each potato. You want them to be slightly flattened, but still hold together in one piece.&nbsp;

Heat the olive oil in a large cast iron skillet or heavy sauté pan over medium heat. Using a spatula, carefully transfer the potatoes to the pan. Fry them for about 3 minutes per side—turning them over once gently—until they’re lightly golden brown on both sides. Transfer to a plate and finish with a drizzle of green sauce and squeeze of fresh lemon juice.&nbsp;

Add all ingredients to a high-speed blender or food processor and purée until the sauce is just thin enough to be drizzled. Taste, and season further with salt if desired.&nbsp;

Alternatively, make a more rustic sauce using a mortar and pestle (wait until the very end to add the oil); or with simply a knife, cutting board and bowl.&nbsp;

Smashed Upstate Abundance Potatoes With Green Sauce

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Holding each squash securely on its side, remove the stem by firmly knocking it several times with the top (blunt) end of a chef’s knife—it should pop right off. Working top to bottom, slice each squash in half, then use a spoon to scoop out the seeds. (Compost the seeds, if possible, or clean, roast and eat them.)&nbsp;&nbsp;&nbsp;

Salt and oil the cut sides of the squash halves, then place them cut-side down on a baking sheet. Roast in the oven for 35 minutes. Remove the sheet from the oven, use tongs to flip the squash halves over, and brush more olive oil over the tops. Return to the oven and continue roasting until soft and caramelized, about 15 to 20 minutes more. Finish with a drizzle of good olive oil and a sprinkling of crunchy salt.&nbsp;

Let the roasted squash halves cool completely. To mash the squash, you can either use a tamis sieve (often used for sifting flour) or a wire baking rack. If using the tamis, scoop the flesh out of the skins with a spoon, then force it through the sieve with a flexible spatula or bowl scraper into a medium bowl below. If using the baking rack, rest it over a medium bowl and place one of the squash halves over the rack, flesh-side down; pushing gently but firmly, smear the squash back and forth to force the flesh through the rack. You should be left with the skin still in your hand, but a very fine mash in the bowl. Repeat with the rest of the squash halves.&nbsp;

Transfer the mashed squash into the bowl of a food processor, and blend until completely smooth, taking breaks to scrape down the sides of the bowl. If the squash does not move once the food processor is running, add a small amount of water to get it going; no added moisture is ideal, however.

If you’re planning to use this versatile unseasoned purée at a later date, pack it into labeled airtight containers and store it in the freezer. If, however, it tastes too delicious to wait, eat immediately seasoned with salt, lemon juice and generous amounts of good olive oil, butter or brown butter.

Roasted Koginut Squash (+ Purée)

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Start by first removing the Koginut’s stem. Holding the squash securely on its side, remove the stem by firmly knocking it several times with the top (blunt) end of a chef’s knife—it should pop right off. Working top to bottom, slice each squash in half, then use a spoon to scoop out the seeds. (Compost the seeds, if possible, or clean, roast and eat them.)&nbsp;

Next, follow the natural ridges/depressions of the Koginut skin to cut it into wedges about 1-1½ inches wide. In a large bowl, toss the wedges with a drizzle of olive oil, several generous pinches of salt and some cracks of black pepper. Spread the wedges out over a baking sheet on their sides. Roast in the oven—flipping them once—for 20-30 minutes, or until they’re golden brown and tender.&nbsp;

To make the sauce, first toast the walnuts by spreading them on a baking sheet and baking at 350˚F for 8-10 minutes, tossing frequently. Remove from the oven once they’re golden brown and aromatic, then let cool. Next, ‘peel’ the walnuts by transferring them to a clean dish towel, using one hand to gather up the sides to make a bundle, and your other hand to rub the bundle aggressively in order to loosen up the skins. Pour the nuts into a colander/wide-mesh strainer over a compost bin or sink, and shake to force the excess skins through the colander and separate the nuts.&nbsp;

Place 1 cup of the peeled nuts (reserving the rest for garnish) in a high-speed blender or food processor. Add the water, two types of garlic, oil, salt and pepper and blend until smooth. If the mixture is too thick to process, add more water in small increments to get it moving; the finished sauce should be thick but pourable. Taste, and season with more salt and pepper if desired.&nbsp;

To serve, dip the ends of each squash wedge into the walnut sauce and arrange on a platter. Alternatively, drizzle the sauce over the wedges. Using a microplace, shave the reserved walnuts over the wedges as you would parmesan. Finish with a sprinkling of crunchy salt, more cracks of black pepper, a squeeze of fresh lemon juice and a drizzle of really good olive oil.

Roasted Koginut Wedges with Walnut Sauce

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Cover the bottom of a half-size hotel pan or large casserole dish with about an inch of salt. Place the beets evenly over the salt without letting them touch, then cover them thoroughly with another inch or so of salt, gently pressing down as you go and ensuring no beet skins are showing through.&nbsp;

Roast for about 1 hour or until tender—a paring knife poked through the salt crust should give easily once it hits the beets. Cool at least 10 minutes before digging out the beets and removing their skins with a clean tea towel or cloth napkin. Slice the beets into wedges, and serve them alongside a variety of condiments and garnishes such as horseradish crème fraîche, fresh dill, garlicky mayonnaise, salsa verde, chili crisp and fried shallots.

Salt Roasted Badger Flame Beets

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Place the sliced vegetables, onion and herbs in a large bowl. To make the dressing, whisk the vinegar, mustard, honey, garlic, shallot, a big pinch of salt and a few cracks of pepper together in a medium bowl. While rapidly whisking, slowly pour in a thin stream of the olive oil to emulsify it into the dressing; alternatively, make the dressing in a blender, slowly pouring the olive oil into the other ingredients while the blender is running.&nbsp;

Pour some of the dressing over the vegetables, and toss the slaw together. Taste, then season with more dressing, salt and/or pepper if desired.&nbsp;

Badger Flame Beet Slaw with Mustardy Dressing 

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Preheat oven to 400˚F. Line a baking sheet with parchment paper.&nbsp;

Using a spoon, scoop out the squash seeds. (Compost the seeds if possible, or clean, roast and eat them.)

Toss the squash halves with the olive oil and salt. Place them cut-side down on the baking sheet and roast in the oven for 25 minutes. Remove the baking sheet and use tongs to flip the halves so they are cut-side up, then place them back into the oven to roast until the tops are lightly browned and the flesh is tender. For more browning, switch the oven to broil and watch them carefully until the tops are nicely caramelized.

Remove from the oven and let cool slightly. Reserve the brown sugar, butter and maple syrup for other uses—you won’t need them here.

Roasted Honeypatch Squash

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Start by making the seed crumble: Combine the pumpkin seeds, sesame seeds, sunflower seeds, sugar and salt in a food processor. Process until the mixture is the consistency of sand. Set aside.&nbsp;

Next, make the miso paste: In a small saucepan, stir together the sugar, sake and mirin and bring to a simmer over medium-high heat. Stirring frequently, let the mixture reduce for about 5 minutes, or until it has thickened slightly; it should be the consistency of maple syrup, not honey. Remove the saucepan from the heat and thoroughly stir in the miso, egg yolk, peanut butter and oil. The finished product should be a smooth, well-incorporated paste that’s thick but still spreadable.

To assemble the dish: With the roasted squash halves cut-side up on a baking sheet, spread a ¼-inch layer of the miso paste over the squash flesh. Checking on them frequently, broil the squash halves in the oven until they are richly browned and crusty. Remove from the oven, and sprinkle liberally with the seed crumble before serving.&nbsp;

Note: The squash halves can be roasted and spread with the miso paste in advance. Finish them by simply broiling and topping with the seed crumble when you’re ready to serve.

Roasted Honeypatch Squash with Miso Crumble

Serves 4&nbsp;

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Preheat oven to 375˚F. Line a baking sheet with parchment paper.&nbsp;

Cut each squash in half lengthwise and scoop out the seeds with a spoon. (Compost the seeds, if possible, or clean, roast and eat them.)&nbsp;&nbsp;&nbsp;
Working on a cutting board with one piece of squash (cut-side down) at a time, place the chopsticks lengthwise along each side of the squash half. Using a very sharp knife and working perpendicular to the chopsticks, cut thin slices (about ¼ inch) along the entire length of the squash. It’s ok if they’re uneven, but they should be as thin as possible. The chopsticks will prevent your knife from cutting all the way through—you want the very bottom part of the squash to remain intact despite the cuts.&nbsp;

Carefully transfer each of the sliced squash halves onto the baking sheet lined with parchment. Drizzle with olive oil and season generously with salt and pepper. Roast uncovered for about 20 minutes, or until they’re mostly tender, and remove from the oven. While they’re roasting, make the aigre doux sauce.

Over medium heat, melt the butter and oil together in a saucepan. Add the shallot, garlic and ginger and let ‘toast’ for several minutes. Stir in the spices and let sizzle about 30 seconds, then pour in the honey and let it caramelize. Add half of the balsamic vinegar, stir, and let the mixture simmer until it’s reduced by half and become syrupy. Add the rest of the balsamic vinegar, and let simmer a few minutes more.&nbsp;&nbsp;

Brush the partially-roasted squash halves with the aigre doux sauce. Return to the oven to continue roasting, glazing them again every few minutes until the squash halves are fully tender and beginning to brown—this should take about another 20 minutes.&nbsp;

To finish, switch the oven to broil and glaze the squash halves one final time. Watching carefully, broil them for about 8 minutes, or until the glaze has nicely caramelized. Serve hot from the oven with extra sauce on the side.&nbsp;

Note: The squash halves can be prepared in advance by glazing them up until the point of broiling. When you’re ready to eat, simply broil them until caramelized and serve.&nbsp;

Hasselback Honeypatch Squash

This aigre doux sauce is like sweet and sour meets BBQ.

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4 cloves garlic, smashed but peels left on

Fresh or dried herbs such as rosemary or thyme

Preheat the oven to 225°F. Line a baking sheet with parchment paper and have a clean, pint-sized jar ready to store the tomatoes.

Cut the tomatoes in half, and arrange cut side-up on the baking sheet along with the smashed garlic and herbs. Season with the salt and a few grinds of pepper, then drizzle with 2 tablespoons of olive oil. 

Roast for about 4 to 5 hours, or until the tomatoes have shriveled but are still juicy and soft; they should be almost gummy-like, but not quite the texture of sun-dried tomatoes. Let cool completely.

Add the tomatoes and garlic to the clean jar and cover with enough olive oil that they’re completely submerged (approximately 1 cup). Seal and store in the refrigerator for up to one week.

Slow-Roasted Sweet Prince Tomatoes

Sweet Prince tomatoes are slow-roasted to jammy perfection. They’re a flavor-packed addition to pastas and salads or a delicious snack on their own.

Yields approximately 2-3 cups of tomatoes.

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Wash, halve and core the tomatoes. If they’re a larger size, you may want to cut them into quarters instead of halves. Place the tomatoes in a large pot and cover with a lid.

Bring the tomatoes to a gentle boil over medium-low heat and let simmer for about 5 minutes; stir and smash occasionally with a wooden spoon or heat-proof spatula to agitate the fruit and draw out the juices. 

Set a food mill over a large bowl or other vessel, with the food mill at its finest setting. Carefully ladle the cooked tomatoes from the pot into the food mill and pass through. Rinse out the pot. 

Return the milled sauce to the pot and slowly bring to a simmer over medium heat, stirring often to   prevent scorching. Continue cooking the sauce over medium heat for about 30 to 40 minutes, or until reduced by a third. 

If making paste, continue reducing the sauce—stirring often—by at least another half, or until a desired consistency is reached.

The sauce and paste can be refrigerated for about one week.

Midnight Roma Tomato Sauce

This recipe is for an all-purpose, unseasoned tomato sauce or paste; a blank canvas perfect for immediate use or preservation. Leaving the skins on for the early stages of cooking helps to set the pectin and imbues the sauce with a beautifully rich color.

Yields 1-2 quarts of tomato sauce or 1-2 cups of tomato paste.

Our vegetables are grown delicious for your dinner table. 

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