Clear Brook Farm
April- Mother's Day 10-6 Daily
Mother's Day-August 9-6 Daily
September - October 10-6 Daily
Historic Route 7A
Shaftsbury, Vermont 05262
April - September
October - December
Find us at:
Manchester Farmer's Market:
3 pm - 6 pm, Thursdays
Find us at:
West River Farmer's Market:
9 am - 1 pm, Saturdays
Routes 11 East and 100 North
Recipes T - Z
Mashed Gilfeather Turnips
A Great Thanksgiving Side with Your Turkey
- 1 Gilfeather Turnip cubed
- Salt and pepper to taste
- Boil turnip in water until tender.
- Mash in butter, salt, and pepper to taste.
- Potato option: Same as above, but cook an equal amount of potatoes in a separate pot until soft. Add to cooked turnip and mash.
Fluffy Gilfeather Turnip Souffle
from the Gilfeather Cookbook
- 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
- 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.
Mashed Turnips with Cream and Crispy Shallots
from Molly Bartlett, Silver Creek Farm, Wisconsin. Adapted from Union Square Café, NYC
- 1 1/2 - 2 pounds turnips, peeled and coarsely chopped
- 3 tablespoons butter, divided
- 1 cup thinly sliced shallots (or red onion)
- 1/2 cup heavy cream
- 1/8 teaspoon grated nutmeg
- Salt and pepper
- 1-3 teaspoons minced Italian (flat-leaf) parsley
- Place chopped turnips in large pot of cold water.
- Bring to boil and cook until tender, about 15 minutes.
- Drain well and puree turnips in a food processor (or mash them with a hand-held masher).
- Heat 2 Tbsp. butter in small skillet over medium flame, add shallots, and cook, stirring often, until shallots are tender and golden brown, about 15 minutes.
- Remove shallots from skillet and drain them on paper towels.
- Combine the cream and remaining 1 Tbsp. butter; bring to a simmer and stir into the pureed turnips.
- Season with nutmeg; add salt and pepper to taste.
- Place in a serving dish, garnish with shallots and parsley and serve immediately.
Winter Squash with White Beans and Sage
- 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
- 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.
- 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°.