Main Dishes
Farm fields
Clear Brook Farm
Clear Brook Farm

9 am - 6 pm, everyday
May - August
10 am - 6 pm, everyday
September - October

Historic Route 7A
Shaftsbury, Vermont 05262
Telephone: 802-442-4273

Winter CSA:

October - December

Manchester Farmer's Market:

3 pm - 6 pm, Thursdays
Recreation Park, Route 30, Manchester, Vermont

West River Farmer's Market:

9 am - 1 pm, Saturdays
Routes 11 East and 100 North, Londonderry, Vermont

Today's Picks

Recipes - Main Dishes

Fluffy Gilfeather Turnip Souffle

from the Gilfeather Cookbook
Ingredients
  • 2 tablespoons butter
  • 1 tablespoon onion, chopped
  • 3 cups Gilfeather turnips, cooked and mashed
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon sugar
  • pinch of cayenne pepper
  • 2 egg yolks, beaten
  • 2 egg whites, stiffly beaten
Directions
  • Preheat oven to 400 degrees F.
  • Melt butter in a large pan.
  • Add onion and sauté until a delicate brown.
  • Add turnips, salt, sugar, pepper, and cayenne pepper.
  • Mix well.
  • Add the beaten egg yolks.
  • Fold in the stiffly beaten egg whites.
  • Put in greased baking dish or soufflé dish.
  • Bake for 20 to 25 minutes or until solid in middle.

Vegetarian Shepherd's Pie

Ingredients
  • 14 ounce can vegetable broth
  • 1/4 cup water
  • 1 cup dry lentils, rinsed and drained
  • 2 medium red onions, quartered
  • 3 cloves garlic, minced
  • 1 1/2 pound parsnips, peeled and cut into 1/2 slices
  • 14 1/2 ounce can diced tomatoes with Italian herbs
  • 2 tablespoons tomato paste
  • 3 cups water
  • 1 cup polenta (corn grits)
  • 1 tablespoon fresh thyme or 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1 cup shredded Monterey Jack cheese with jalapeno peppers
Directions
  • In a large saucepan, combine vegetable broth, 1/4 cup water, lentils, onions, and garlic.
  • Bring to boil; reduce heat.
  • Cover and simmer for 20 minutes.
  • Add parsnips.
  • Return to boil; reduce heat.
  • Cover and simmer 10 - 15 minutes more or until vegetables and lentils are just tender.
  • Remove from heat.
  • Stir in tomatoes and tomato paste.
  • Meanwhile, preheat oven to 350°.
  • In a 2 quart sauce pan, bring 3 cups water to boil.
  • Stir in polenta, thyme, and salt.
  • Cook and stir over low heat 5 min. or until thick.
  • Remove from heat.
  • Stir in 1/2 cup of the cheese until melted.
  • Spoon lentil mixture into 2 quart greased casserole dish.
  • Spoon polenta mixture over lentil mix.
  • Sprinkle with remaining cheese.
  • Bake, uncovered, 15 - 20 minutes or until bubbly.
  • Let stand 10 minutes and enjoy!

Winter Squash with White Beans and Sage

Ingredients
  • 1 tablespoons olive oil
  • 1 jumbo onion
  • 1 medium carrot
  • 2 garlic cloves
  • 15 ounce can white kidney (cannellini) beans
  • 3/4 cup vegetable broth
  • 1/4 tsp. salt
  • 1/4 teaspoon coarsely ground black pepper
  • 3 teaspoons chopped fresh sage leaves
  • 1 medium tomato (fresh or canned)
  • 2 small winter squash (acorn, buttercup, etc.)
  • Fresh sage for garnish
Directions
  • Sauté onion, carrot, and garlic for 15 minutes or until tender and golden.
  • Add beans, broth, tomato, salt, pepper, and 2 tsp. chopped sage.
  • Heat to boiling. Cover and keep warm.
  • Meanwhile, cut each squash length wise in half, remove seeds.
  • Place face down in ? in. of water in skillet.
  • Cover and steam until tender (app. 10 min).
  • Place squash halves, cut side up on plate.
  • Fill each half with bean mixture.
  • Sprinkle with remaining sage and cheese.
If roasting squash (highly recommended):
  • Cut squash, remove seeds.
  • Rub olive oil on the flesh of squash and place, face down, on baking pan.
  • Stuff a few cloves of garlic under squash!
  • Bake for 30 - 40 minutes at 350°.