Author Archives: Wendy Dennis

Fall Vegetable Hash: As easy as it is tasty and versatile!

Fall Vegetable Hash

Recipe and photo
courtesy of Farmer Dave’s

Preheat oven to 375 degrees.

Chop up any and all of your favorite fall veggies into 1 to 2 inch pieces.  Pictured are onions, sweet potatoes, carrots, peppers, along with red, white and blue potatoes.  Add to a bowl and toss with just enough olive oil to coat lightly.  Sprinkle with pepper, granulated garlic, salt and red pepper flake.  Mix well and spread out on a parchment lined baking sheet into a single layer.

Roast for 30-45 minutes stirring halfway through.  When the vegetables have nicely caramelized edges, it is done.

Swap out for other vegetable.  Try cubed beets, kohlrabi, or celeriac.  Apples are a nice addition, just add those in the last 10 minutes of roasting.

Warm some maple syrup through with the addition of red pepper flake for a sweet and spicy drizzle when the vegetables are finished roasting.

Serve with eggs for breakfast, a salad for lunch or a side with dinner.  Leftovers (if there are any) can easily be added to a soup, chili or a frittata. 

This recipe is a wonderful blank slate to play with spices!


Flashback Recipe: Simple but Delicious Carrot-Beet Marinara Sauce

This is from one of my 2016 cooking demos remains a favorite way of mine to get a good dose of beets and carrots or a go-to when I am cooking for someone who does not eat tomatoes. Or if I don’t have good tomatoes – think mid-winter for that situation! Based on a recipe by macrobiotic chef and author Kristina Turner, you will find a link to her cookbook, and to the page with her original recipe, as well as the version I put together in an hour at the market kitchen tent in October 2016 by Clicking HERE.

Cooking Demo Recipe by Wendy Dennis, also author of

Flashback Recipe: Quick and Easy Fresh Vegetable Soup

This and some water is all you need!

Last year at this time of year I created a really easy and tasty soup recipe during the market day cooking demo, one that does not need premade/bought vegetable stock, which is helpful if your cupboard, fridge, or freezer is bare in that department. Click the link below and read all about it!

London Broil: Great to grill if a shoulder steak!

Last week, I was looking around the Lilac Hedge Farm Shop Now page and noticed that they are currently offering a cut of beef called London Broil for 11.99 a pound, a bargain for delicious, high quality, pasture-raised beef. But, I wondered whether it could be tossed on the grill without being marinated.

The short answer is YES if it is a shoulder steak cut, albeit you will need to take a few prep steps first. Just defrost it, then cover it it a generous dose of salt, (I used between 1-2 teaspoons of kosher salt for a one-pound steak) let it sit uncovered in the fridge for several hours, (I let mine sit for eight) then on the counter for 30-60 minutes too come to room temperature, then grill as you usually grill a steak.

The caveat is that the name London Broil can mean any number of cheaper, more tough steaks. If you can determine it is a shoulder steak, go for it! If another cut, such as from the round, you will be better off marinating it before grilling, or use use a recipe that calls for braising. Although, I will probably try the above-technique on a round cut one of these days, just to be sure. But, Farmer Ryan says that the London Broil steaks are currently being cut from the shoulder, so you can grill away if you have planning time for defrosting, salting, and bringing to room temperature before cooking.

Otherwise, any cut labeled London Broil will be super to use in any recipe calling for tenderizing with marinating or pounding, and braising is always a great option for tougher cuts of meat.

But, as of my writing this, the London Broil from Lilac Hedge Farm is from the shoulder. So, If you want a really tasty steak with a satisfying texture that is a bit easier on the budget than steaks that need no prep or planning, give their London Broil a try!

Flashback Recipe: Bitter Melon Sauté with Onion, Tomato, Corn, and Thai Basil

We have new Flats Mentor Farm farmers, but lots of the same wonderful Asian produce! Since we can’t have live cooking demos, I thought that, while taking a break from doing home videos in their stead, I’d highlight recipes from past years that use produce available this year.

Click HERE to see what I came up with for a live demo at the market way back in September 2016!

By the way, I didn’t share this in the original post, but this recipe got the stamp of approval of James and Fong’s Mom, who often helped them at the market. 🙂