Sliders with Velvet Pioppini Mushrooms and Onions with Hoisin

Chef Jenn Magrey

1-pound Ground Beef - Four Mile River Farm
Salt and pepper
2 teaspoons olive oil
10 ounces velvet Piopinni Mushrooms – small cut – Chatfield Hollow Farm
½ cup diced sweet onion – Four Root Farm
1 tablespoon hoisin sauce
Black pepper to taste

Mix the ground beef in a bowl with about ½ teaspoonful of kosher salt and pepper. Form mini burgers/sliders (about 12) and set aside.

Heat a skillet over medium heat and add the minced mushrooms and onions. Cook until they are becoming lightly golden and browned. Stirring and sautéing for about 10 minutes. Add the hoisin sauce and stir to combine well. Shut off heat.

Heat a cast iron or any frying pan over medium high heat. Add the sliders, a few at a time and cook until desired doneness.

To serve, place a burger on a slider roll and top with the mushrooms. Serve!

**I served as a small bite appetizer (make even smaller burgers!) using Wave Hill Farm Baguette crostini.

Bacon, Onion, and Gooseberry Jam

Chef Jenn Magrey
Four Mile River Farm bacon
Four Root Farm onions and garlic
Newgate Farms tomatoes and gooseberries

½ pound Four Mile River Farm bacon, cut into small diced
2 large Four Root Farm red onions, small diced
½ pint Newgate Farms gooseberries, roughly chopped
1 ripe Newgate Farms tomato, small diced
2 cloves Four Root Farm garlic, minced
1 tablespoon honey
1 tablespoon brown sugar
1 teaspoon apple cider vinegar
Salt and pepper to taste (about 1 teaspoon each)

In a large saucepan, sauté the bacon and onion together until it is lightly golden and browning. Add the tomato and gooseberries. Simmer on low until it all comes together and is beginning to look jam-like. Add the honey and vinegar and stir in the salt and pepper. Taste four salt and pepper add more to taste.

Using a hand immersion blender, pulse a few times to break up some of the chunks, but leaving some texture to the jam. Let cool and serve with crostini, crackers, tortillas, or over cooked meats like grilled chicken, beef and pork. This is great mixed with cream cheese or goat cheese as a spread with crackers My favorite way is as a condiment in a turkey or roast beef sandwich!

Pasta with Seasonal veggies

Chef Jenn Magrey
Chatfield Hollow Farm mushrooms
Four Root Farm onions and squash
Starlight Gardens garlic
Newgate Farms basil

8 oz cooked favorite shaped pasta
5 0z mixed mushrooms, chopped, from Chatfield Hollow Farm
1 large fresh tomato - chopped
1 medium yellow squash or zucchini cut into small bite sized pieces from Four Root Farm
1 small Four Root Farm onion, sliced
2 cloves Starlight Gardens garlic, minced
4-6 large leaves of Newgate Farm Basil, chopped finely
2 tablespoons tomato paste
½ cup water
1 teaspoon habanero sauce from Turkey Wood Farm or any hot sauce
2 tablespoons butter
½ cup of cream
Salt and pepper to taste
Parmesan to top (optional)

Heat a large skillet over medium heat.
Add 1 tablespoon olive oil and cook the mushrooms, veggies, onions and garlic until they are cooked to your liking; about 7-10 minutes
Add the tomato paste, water, hot/habanero sauce and fresh basil and stir to blend into the veggies.
Add the pasta and mix well.
Add the butter and cream. Cook until the cream and butter is incorporated.
Season with more salt and pepper if needed.

**For a meat addition, add Four Mile Road Farm ground chicken sausage

Enjoy!

Lamb Kielbasa with Eggs Crostini

Chef Jenn Magrey 
Beaver Brook Farm lamb kielbasa
Four Mile River Farm eggs
Star Light Gardens onions
Wave Hill Breads baguette
Two Guys From Woodbridge micro greens

½ pound Sankow Beaver Brook Farm Lamb Kielbasa
4 Four Mile River Farm eggs
½ cup chopped Star Light Garden onion
Dash of sriracha 
Salt and pepper to taste 
1 Wave Hill Breads baguette, sliced into thin crostini style slices
Micro Greens from Two Guys From Woodbridge

Slice the kielbasa thinly in half lengthwise, and then again into quarter slices. Heat a large skillet over medium heat. Add the kielbasa and sauté until there the edges are golden brown.  Add the ½ cup chopped onions and sauté for about 2-3 minutes. 

While the meat is browning, beat the eggs in a small bowl and add a couple dashes of sriracha. Add the eggs to the pan with the meat and onions and scramble the eggs until they are cooked. Add salt and pepper to taste. 

Spoon the eggs and kielbasa onto the crostini bread slices and top with micro-greens 

Serve for a breakfast, lunch or on large rolls or bagels for a larger sandwich. 

Chicken Sausage Crostini with Warm Pear, Apple and Onion Compote

Chef Jenn Magrey
Four Mile River Farm Sausage
Four Root Farm Onions
Woodland Farm Apples and Pears

1 pound chicken (or pork) sausage from Four Mile River Farm
1 large onion in small dice from Four Root Farm
2 large Woodland Farm apples, diced small
4 Woodland Farm Seckel pears, diced small
1 tablespoon olive oil
Salt and pepper to taste
2 tablespoons bourbon (or use water or balsamic vinegar if desired)

Place a large skillet over medium heat and add the sausage and 1/2 cup of water. Cover the pan and cook for about 15 minutes until the water evaporates. Remove the cover and add the oil to the pan. Brown the sausages on all sides, turning to ensure even browning (for about 15 minutes). Remove sausages from pan and set aside.

To the same pan, add the onions, pears and apples and sauté, stirring frequently, until they are browned and caramelized, about 15-20 minutes. Add the bourbon (or water or balsamic vinegar) and cook for 1 minute more. Add some salt and pepper to taste, about 1/2 teaspoon of each. Mix, taste, and season further if desired. Remove this mixture from heat and place into a bowl.

Slice the sausages into thin pieces on the bias and add back to pan. Add back the onion mixture and heat until warm, about 5 more minutes.

To serve:
Slice Crostini from a loaf of Wave Hill Bakery French Baton and add a slice of sausage to each piece of bread. Top with some of the onion apple and pear mixture and serve.

Variations:
Top with some Gorgonzola, Micro-greens, or both!
Or, keep the sausage links whole and serve as a whole sandwich topped with the apple/onion compote and a little zesty honey mustard!

Mixed Veggie Omelet/Frittata

Chef Jenn Magrey
Four Mile River Farm eggs

Makes three medium 4-egg omelets by repeating the process three times, or one large omelet with a larger frying pan

1 dozen Four Mile River Farm Fresh Eggs, beaten well with a pinch of salt and pepper
1 small Hidden Brook Gardens zucchini, shredded
1 medium Four Root Farm tomato, diced
1 small Four Root Farm onion, diced
1 clove Four Root Farm garlic, minced
Grated Beaver Brook Farm farmstead cheese

In a medium sauté pan, heat 1 teaspoon olive oil over medium-high heat. Add the onions, garlic, shredded zucchini and tomato and sauté for 5 minutes. Remove from pan.

Lower heat to medium and add to the same pan 1 more teaspoon olive oil and 1 teaspoon butter. Add 1/3 of the veggies back into pan and spread them across pan to make an even layer. Pour 1/3 of the beaten eggs over veggies. 

Using a rubber spatula, spread and manipulate the eggs from the outside area of pan and towards the middle of pan, lifting pan off heat and pouring the eggs into empty spots of pan. Add the grated cheese and let cook with a cover for 3-5 more minutes until cheese melts. 
Either place oven safe pan under a broiler in oven or flip entire omelet over in pan allowing the second side to brown and become caramelized with the cheese. 

Remove from pan by inverting onto a plate. Cut into wedges and serve. 

Sausage, Kale and Potato Soup

Chef Jenn Magrey
Four Mile River Farm sweet sausage
Newgate Farm potatoes

1 teaspoon olive oil
1/2 Pound Four Mile River Farm sweet sausage (any Italian sweet sausage works great), removed from casing
2 large white potatoes - Newgate Farm or Hidden Brook Farm - small diced
1 medium onion small diced
2 cloves garlic minced
1 bunch curly or lacinato kale - Hidden Brook Gardens - roughly Chopped
1 box chicken broth
Pinch crushed red pepper
Salt and pepper to taste
Light cream -1/2 cup or more to taste
Grated Beaver Brook Farm Farmstead Cheese for garnish

In a medium stock pan, heat the olive oil over medium heat and add the crumbled sausage. Sauté the sausage using a wooden spoon to break it up and lightly brown. Add the onions, potatoes and garlic and cook for 5 minutes more, stirring and combining. Add the chicken stock and let cook for 15 minutes over medium-low heat (light simmering) until potatoes are tender. 

Add the whole bunch of chopped Kale a little at a time and stir it into soup to combine and cook for another 10 minutes more until kale is cooked. 

Using an immersion hand blender, blend the soup for just a few pulses to break up some of the potatoes and kale. 

Stir in the cream. Taste for salt and pepper. Serve with grated Beaver Brook Farm farmstead cheese.

Enjoy!! 
 

Four Mile River Farm Kielbasa and Greens

Chef Jenn Magrey
Four Mile River Farm kielbasa

1 link of FRESH Raw KIELBASA – Four Mile River Farms – cut into 3 inch pieces
3 bunches any greens – rabe, kale, romaine, spinach, mustard etc – roughly chopped (Find your greens at Four Root Farm, Two Guys From Woodbridge, Leap Frog From, Newgate Farm and a few others right at the Madison Market!)
2 cloves garlic minced
Splash of apple cider vinegar

In a large frying pan over medium heat, cook the raw kielbasa with a little water, covered,  until cooked through, about 15-20 minutes. Remove the pieces from the pan and set them aside to cool slightly. Add the greens in stages to the same pan. No need to wipe clean.

As the greens are wilting, add the minced garlic. Slice the sausage into bite sized pieces and add to the greens. Mix and continue sautéing until the greens are tender. About 8 minutes total. Add a splash of vinegar and a pinch of salt and pepper.

Serve! Is excellent tossed with cooked pasta or spaetzle noodles!  

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Four Mile River Farm Thai Beef Wraps

Chef Stuart London, Executive Chef, Mystic Market Kitchen and Eatery

1 pound Four Mile River Farm ground beef
1 bunch Newgate Farm Onions, quartered then sliced, green onion stems sliced
½ bunch Newgate Farm Mint, leaves picked and bruised and chopped coarsely
1 or 2 bunches Four Root Farm Leaf Lettuce (like romaine, red leaf, green leaf)
1 tbsp Chili Flakes or Fresh Hot Pepper minced to taste
1 tbsp Fish Sauce
2 tbsp Toasted Rice Powder*
1 or 2 Limes or 2-4 tbsp lime juice to taste
Cilantro, chopped to taste
2 oz. olive oil
½ tea sugar
Sea Salt to taste

In a wok or heavy fry pan, break up and sauté the ground beef until fully cooked, turn off and allow to cool slightly. Add in the rice powder, chili flakes, sugar, lime, fish sauce and stir to mix. Add the sliced onions, green onion, mint, cilantro and give it a good mix. Taste for seasoning and add salt, fish sauce, more lime or chili flakes to your taste. Serve it up with lettuce leaves to wrap, more cilantro, mint or chilies and Enjoy.

*(may be purchased at oriental food stores or made at home with Sweet Rice toasted in a dry pan until light brown, cooled then powdered in a spice grinder or mini food processor)