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Pasties (pronounced like "past-time", not "paste")

From Farm Where Life is Good

<p>These baked pies have a long and varied history, with versions in so many ethnic kitchens. This version with rutabaga, hails from England, Finland and the Iron Range. A bit of a fuss to make, but make a bunch! Freeze for quick winter meals.</p>
Source: An amalgamation (Entered by Lara Rasmussen Anderson)
Serves: 8

3 1/2 cup all purpose flour
1 cup whole wheat pastry flour
1 tsp salt
1 cup shortening (EarthBalance margarine sticks work great)
1 1/4 cup ice water
2 Tbsp olive oil
1 cup onion, diced
4 cloves garlic, minced
1 cup carrots, small dice
2 cups rutabaga, peeled and diced
2 cups potatoes, peeled and diced
1 root celeriac
1/2 lb mushrooms, chopped
1/2 lb wheat meat/seitan
2 Tbsp water
1/2-1 cube vegetable bouillon
2 Tbsp balsamic vinegar
1 tsp thyme
salt and pepper to taste

Step by Step Instructions
  1. In a large bowl, mix together all-purpose flour, whole wheat flour, and salt. Cut in shortening until mixture resembles coarse crumbs (Work 2 butter knives in opposite hands, slicing across themselves, over and over). Stir in water until mixture forms a ball. Divide dough into 8 pieces, and shape into balls. Cover, and set aside in refrigerator.
  2. Combine olive oil, onion, garlic carrot, rutabaga, potatoes, celeriac, mushrooms, seitan, vinegar, thyme, salt and pepper. Dissolve bouillon in water to make a paste. Add and stir and fold well to mix all ingredients.pieces, and shape into balls. Cover, and set aside in refrigerator.
  3. Preheat oven to 400 degrees F.
  4. Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet lined with parchment paper or oiled.
  5. Bake in preheated oven for 45 minutes, or until golden brown. Or freeze "raw" and bake later. Or freeze "baked" and microwave for a quick meal.