SHAGBARK FARM - ADAMS COUNTY, OHIO

 

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THANKSGIVING HARVEST RECIPES - 2019
We produce foods that look, smell and taste as they should - which demonstrates the true value to fresh local produce....

Our products are grown and produced in the country, miles from any urban center. Rain and sunshine are the primary environmental elements our crops are exposed to. What we specialize in is country freshness, country goodness, country clean, country unique...

Welcome to our Harvest Celebration recipe collection.
We're going to be adding new recipes each day
up to the Tuesday night market, so visit often!

This year as an extension of the Hyde Park Farmer's Market Summer Season, we are introducing a special market date where you will be able to find all of your Thanksgiving celebration needs. The Hyde Park Farmer's Market Harvest Celebration will be a gathering on Hyde Park Square Tuesday, November 26 from 5p.m. to 8 p.m. and will include many of your favorite vendors from the Summer Season as well as serve as a pick up location for fresh turkeys. Read more about those details here.

This is a unique collection of recipes developed for this special event which feature the items you'll find in our market booth for the occasion. Those items are highlighted in the recipes:

Turkey
Sides
Breads
Sweets
Personal Touches

TURKEY
We'll have in spice jars(whole herbs) and rub tins(finely ground herbs) - which will contain the herb blends you'll find in these recipes. Don't stress, keep it simple!

Substitute our Poultry Spice (jar) for the herb combinations in these easy to execute recipes.

Herb Rubbed Turkey from Taste of Home

Substitute our Pure Poultry rub for the herb combination in these easy to execute recipes.
Herb Roasted Turkey from Bon Appetit (hint: rubbing this mix between the skin and meat is most excellent!)

Thanksgiving Pioneer Style Herb Roasted Turkey from the Food Network. (hint: use our Dried Sage in a jar in the sage gravy if you can't find fresh!)

Not cooking a huge turkey or reheating gifted leftover turkey? Use our Mushroom Gravy mix to jazz it up!

Use our Herbs de Provence in this recipe from Giada De Laurentiis: Turkey with Herbes de Provence and Citrus

Substitute our Cranberry Sauce and Apple Jam in the glaze in this recipe from Betty Crocker: Glazed Roast Turkey with Cranberry Stuffing

 

SIDES & STANDALONES
Everyone expects a turkey, cranberries, sweet potatoes. The sides you prepare, or that you are lucky enough to have guests and family members bring, can be a great way to express your own personality! There's tradition, and then there's what you like to eat. It's all about being thankful and grateful for what you have, that's the important idea. "Sides" are the one area where it is fun to experiment, so use your imagination, but remember to keep it simple!

Love mushrooms? Use our Dried Mushrooms in any one of these easy to execute recipes:

Roasted Wild Mushrooms & Potatoes from Allrecipes. (hint: use our Mixed Wild Mushrooms in place of the hard to find suggested fresh. Rehydrate our dried Mixed Wild Mushrooms in the chicken broth. Substitute Dried Rosemary for the tarragon. Rosemarey is a much better choice.)

Sausage & Mushroom Stuffing from the Mushroom Council. (hint: Take this recipe to the next level. use our dried Oyster Mushrooms or dried Hen of the Woods mushrooms in place of the portabella and shitakes. Walnut Ridge Acres has a pretty good Italian sausage that would go great here as well.)

Like Winter squash? Add it to your celebration in a creative way!

Shagbark Farm's Winter Squash bake
Slice hard squash into wedges or slices. Toss with olive oil. Set in roasting pan pulp side up. Sprinkle Winter Squash spice on pulp. Bake at 350 until squash is tender. Glaze with Shagbark Hickory Syrup or sprinkle brown sugar.

 

Love Brussels sprouts? I do. I like to prepare them with a bit of apple cider vinegar and our Honey from our hives.

Shagbark Farm's Honey Brussels Sprouts
Slice the brussels sprouts in thirds. Fry in sesame oil. Make the dressing by whisking 3 tbl olive oil, 1 tbl apple cider vinegar, 1 tbl dijon mustard, 2 tbl Honey, 1 tbl lime juice, salt & pepper. Toss the fried brussels sprouts with the dressing. Top with sesame seeds.

Love brussels sprouts but need more inspiration? 37 Ways to Prepare Brussels Sprouts

 

You're most likely going to find fresh sweet potatoes with the other farmers, we're going to have some of our Canned Garnet Sweet Potatoes on hand. Pressure canned the old fashioned way, the perfect texture for pies and casseroles. A quick substitute for fooling with fresh in any of these recipes:

PINEAPPLE-BOURBON SWEET POTATO CASSEROLE from Brown Eyed Baker.
Mashed Sweet Potato Casserole with Bourbon from Chowhound.

 

Enjoy some Summertime in this Poached Pears Recipe for Two featuring honey from our hives.

 
Poached Pears Recipe for Two
Oven pre set to 375

2 ripe pears
1-3 oz blue cheese crumbled
1/2 c port wine
1/3 c honey
1 cinnamon stick
5-10 cloves

Peel the pears. Slice in half. Using a melon ball tool, scoop out the seeds and pull off the stem. In a glass baking dish mix together the port and honey add the cinnamon stick and cloves. Place the sliced pears sliced side down into the honey port mixture in the pan. Place in oven about 7 - 10 minutes, depends on how ripe the pear is, youare looking for a rosey color on the pear.

Flip the pears over for another 7-10 min. Pull out of the oven and add the bits of blue cheese to the pear cavities. Return to oven to melt the cheese a bit. Place pears in bowls. Remove cinnamon stick from pan. Pour sauce sauce over the pears. Enjoy!

 

We're going to have Apple Jam and Cranberry Jam. Substitute either jam in the following recipes, replacing the suggested fruit with already done for you dam-good-jam!

Baked Brie en Croûte with Apple Compote
Crescent-Wrapped Baked Apple Brie

 


Shagbark Farm's Bacon Wrapped Potatoes
Who doesn't like potatoes and bacon? A favoite around here. Use our Fire Powder - made from our hot peppers to heat things up or our Smokehouse Grilling rub in place of the spice mix to add a different dimension to the end result..
2 medium-size red potatoes, cut into 8 wedges each
1/2 t salt
16 center-cut bacon slices
1 t pepper
1 garlic clove, minced
1 t dried thyme

Place a lightly greased wire rack in an aluminum foil-lined 15- x 10-inch jelly-roll or sheet pan.

in a small bowl mix pepper, garlic clove and thyme into a spice mix.

Preheat oven to 425°. Sprinkle potato wedges with salt. Wrap each with 1 bacon slice. Arrange potato wedges in a single layer in prepared pan. Sprinkle with spice mix.


 

 

BREADS & MUFFINS
It's easy to splurge on bakery products this time of year, but what about home made? If you have some tried and true recipes, home made is probably easier this time of year. It's a simple way to add a personal touch to your meal.

We're going to have Cranberry Jam and Cranberry Sauce, either can be used in these recipes:

Cranberry Upside Down Muffins
CRANBERRY SAUCE FILLED MUFFINS


Shagbark Farm's Blueberry Jam Cornmeal Cake
A simple, tried and true rustic cornmeal cake recipe with all the depth of fresh summertime Blueberry Jam and a delicate, faintly sweet cornmeal crumb infused with nutty olive oil. (hint: serve in place of dinner rolls!)
Ingredients
1/2 c fine grind cornmeal
1/2 c martha white cornmeal
3/4 cup all-purpose flour
2 tsp baking powder
3/4 tsp sea salt
2 eggs
3/4 c sugar
1/4 c buttermilk, well-shaken
zest of 1 lemon
1/2 c extra virgin olive oil
1 jar Blueberry Jam,
melted in a small pot

Instructions
Preheat oven to 350 degrees F. Generously butter a 9 x 9-inch square baking pan.

In a small mixing bowl, whisk to combine flour, cornmeal, baking powder, and sea salt.

In a large mixing bowl, combine eggs and 3/4 cup sugar, and beat until thick and frothy. Add buttermilk and zest, and beat 1 minute more. Scrape down sides, and drizzle in olive oil. Slowly add half the flour mixture; as soon as it's incorporated, add the second half.

Spoon batter into prepared baking pan and bake 5 minutes.

Working quickly, drop melted Blueberry Jam by tablespoon randomly around pan. Slide back into oven and bake until cake is a rich golden hue and the cake begins to pull away from the sides, 25 - 30 minutes more.

Cool 30 minutes, slice into squares and serve on a fun platter in place of dinner rolls. Cake is best day-of, but will keep well covered at room temperature. Also freezes well.


Have sweet potatoes but feeling uninspired? 30 Ways to Bake With Sweet Potatoes from Taste of Home. Use our Canned Garnet Sweet Potatotes as a quick substitute for fooling with fresh in any of those recipes.

 

SWEETS & DESSERTS
The best part of the meal? Dessert of course! Exotic and complicated? Humble and simple? I'll pick humble and simple every time!

You're most likely going to find fresh sweet potatoes with the other farmers, we're going to have some of our Canned Garnet Sweet Potatoes on hand. Pressure canned the old fashioned way, the perfect texture for pies and casseroles. A quick substitute for fooling with fresh in any of these recipes:

Gingersnap Sweet Potato Praline Pie from Taste of Home
Erin's Sweet Potato Pie from King Arther's flour.
Sweet Potato Buttermilk Bundt Cake with Brown Sugar Bourbon Glaze from Food52.


Shagbark Farm's Bourbon Sweet Potato Pie
A tried and true recipe I've used for years. Easy even for first time bakers! Use our Canned Garnet Sweet Potatoes for your 2 cups of sweet potato puree!

Ingredients
1 c old fashioned oats
3/4 c packed dark brown sugar
3/4 c all purpose flour
1 t baking powder
1/2 t salt
1/2 c butter, melted
2/3 c chopped walnuts

2 c sweet potato puree
2 large eggs, lightly beaten
1/2 c packed dark brown sugar
1/2 cbutter, melted
1/4 c flour
* 2 tbl bourbon

Sweetened whipped cream

Instructions
Preheat oven to 325°.
Mix first six ingredients. Firmly press 1-2/3 cups mixture onto bottom and up sides of a well-greased 9-in. pie plate. Bake until light golden brown, 6-8 minutes. Cool on a wire rack.

Stir walnuts into remaining oat mixture. Reserve for topping.

Place sweet potato puree in a large bowl; mash until smooth. Beat in eggs, brown sugar, melted butter, flour and bourbon until well blended. Pour into crust.

Sprinkle with oatmeal/walnut topping.

Bake until golden brown and filling is set, 30-35 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. Serve with whipped cream.

 


Have sweet potatoes but feeling uninspired? 30 Ways to Bake With Sweet Potatoes from Taste of Home. Use our Canned Garnet Sweet Potatotes as a quick substitute for fooling with fresh in any of those recipes.

 

PERSONAL TOUCHES
Remember, if this is your first or 50th time preparing Thanksgiving dinner
it's supposed to be fun. You'll make memories no matter what happens. The big beautiful over done spreads you'll see in magazines, online are just that, over done. Keep it simple. Enjoy the season!

 

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