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Marshalls Farm Market
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RECIPES

We love sharing our favorite recipes — and hope you do too! Email yours to MarshallsFarmMarket@gmail.com and we may post it to the site!

Marshall’s Turkey

This is the recipe that we use with our Thanksgiving Day Turkey and love it for the wonderful taste and simplicity!
  • Oven temperature set at 350
  • 1-2 fresh lemons
  • 1-2 medium yellow onions
  • Fresh rosemary stems -- 2 to 4 depending on the size of the bird
  • Fresh carrots and celery
  • Olive oil
  • Salt & Pepper
Quarter lemons and onions and place in the body cavity. If you have extra pieces that do not fit, drop those in the bottom of your pan. Place rosemary stems in the cavity also. If you have an extra, place that in the bottom of the roasting pan for a wonderful aroma while you are roasting. If you do not have a roasting rack, place the carrot and celery sticks in the bottom of the pan to keep the turkey out of the dripping.  Rub the entire bird with olive oil and salt and pepper generously.  Place the bird breast side DOWN to star. This will give you a very moist breast as the juices run through the breast during the roasting.  Once the brid is golden brown, turn the bird over to brown the breast and get that golden crispy skin over the entire bird.  Roast to an internal temperature of 165 degrees. Let the turkey rest at room temperature for at least 20 minutes prior to carving.

BBQ Meatballs

Marshall's Farm Market BBQ Meatballs

  • 1/2 can evaporated milk
  • 1 lb Marshall's Farm ground beef
  • 1/2 lb Marshall's Farm ground pork sausage
  • 1 cup quick cooking oats
  • 1 egg, slightly beaten
  • 1/2 cup onion, finely chopped
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp cayenne pepper
  • 1 jar Marshall's Farm BBQ sauce
Preheat oven to 350 degrees. In a large bowl, combine all ingredients (except BBQ sauce). Mix well with hands and shape into meatballs with an ice cream scoop. Place a single layer on a jelly roll pan and bake 20-35 minutes (depending on the size of the balls) until nearly done. Place meatballs in crock pot and cover with Marshall's BBQ sauce and cook through. Serve with pretzel skewers. Variation: Add 1/2 cup Marshall's honey to the BBQ for honey BBQ sauce.

THE RIGHT PREP FOR THE BEST MEAT

Buying and Cooking Beef

Buying and cooking beef

These guidelines will help you to enjoy our beef whether you are eating a top of the line steak or a family size roast!
There are two main cooking methods for beef: dry heat and wet heat.
Dry heat methods include grilling, broiling, sautéing, stir frying, and roasting. Wet heat methods include braising, slow cooking, stewing, steaming, and pot roasting.
Choosing the best method to cook your beef:
Cuts that come from the chuck (front) and round (hind) portions of the carcass tend to be tougher. The muscles that make up those portions of the animal are the main muscles used for movement, which means these muscles are used more and have a greater amount of connective tissue or collagen. Collagen is very tough and elastic. However, if cooked at a low temperature, with moisture, for a long time, collagen gelatinizes. We recommend using some form of acidic cooking liquid, such as red wine, tomatoes, or balsamic vinegar. This results in a tender, moist and flavorful dish. These cuts include rump roast, chuck roast, and shanks. Cuts that come from the middle meats are composed of muscles that are not used very much, which results in cuts that are finer textured, have less connective tissue and are much more tender overall. These cuts can be prepared with dry heat methods and with short cook times, and still be tender and flavorful. Although these cuts are tender, it is still important that they are not overcooked. These cuts include top of the line steaks like NY strip, Tenderloin, Porterhouse, T-Bone, Rib eye. For rare cook to 140 degrees F, for medium rare cook to 145 degrees F, for medium cook to 160 degrees F and for well cook to 170 degrees F. To test for doneness, use a meat thermometer inserted into the thickest part of the cut and not in fat or touching bone.

Smoked Turkey

How to cook your smoked turkey

  • Remove your turkey from vacuum bag when ready to cook.
  • Keep your turkey refrigerated until ready to cook.
  • Place turkey on rack in a roasting pan. Wrap in foil. This will keep your turkey moist.
  • When checking the temperature, insert a meat thermometer so the tip is centered in the turkey breast, but does not touch fat or bone.
  • Pre-heat oven to 325 degrees. Cook according to the chart below
Approximate Cooking Times, in Minutes Per Pound of Meat at 325 Degrees:
Type of turkey Minutes per pound
Whole Smoked Turkey 10-12
Smoked Turkey Breast 8-10
  • Remove turkey from the oven when the thermometer registers the desired temperature.
  • The thermometer is your most accurate guide to determine when the turkey is done. The final thermometer reading will register 140-150 degrees.
  • Let the turkey stand for 15 minutes before carving. Carving Your Turkey – Using a sharp knife, cut the skin between the thigh and breast. Bend the thigh outward to find the hip joint and cut through it to remove the whole leg. Cut through the joint between the thigh and the drumstick. Slice the meat from the drumstick and cut the thigh into pieces. Next, remove the wing by slicing diagonally down through the first joint toward the breast. Finally, hold the back of your fork against one side of the breast and slice the white meat.
  • Enjoy
  • Refrigerate leftover turkey promptly.

Kale Caesar Pasta Salad

Ingredients
1 lb. bowtie pasta
6 tbsp. light mayonnaise
1/3 c. Grated Parmesan cheese
3 tbsp. lemon juice
1 tbsp. Dijon mustard
1 tbsp. extra virgin olive oil
1 clove garlic, crushed with press
1/2 tsp. salt
1/2 tsp. pepper
1 large bunch of kale, stemmed and chopped
8 medium radishes, cut into quarters
Directions
  1. Cook pasta as label directs.
  2. In a large bowl, whisk together the mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, olive oil, garlic, salt, and pepper. Add kale, tossing to combine.
  3. While cooked pasta is still hot, add to the kale mixture. Let cool slightly. Stir in the radishes and serve.

Superfood Salad

Makes 6 servings

Salad

  • 1  bunch kale, stemmed, washed and chopped
  • 1  pomegranate, seeded
  • 1  cup wheat berries, cooked
  • 1  tablespoon pine nuts
  • 1  scallion, sliced
  • 1  tablespoon fresh parsley, chopped
  • 1  cup salad greens of your choice

Dressing

  • 1  tablespoon fresh orange juice
  • 1  tablespoon white balsamic vinegar
  • 1  tablespoon honey
  • 1  tablespoon sugar
  • 1  pinch cinnamon
  • 1  cup canola oil
  • 1  cup olive oil
  • Salt and pepper – to taste
In a bowl or blender, combine the orange juice, vinegar, honey, sugar, cinnamon, salt and pepper.  While whisking or blending, slowly stream in the oil until the dressing is emulsified.  Season to taste. Toss salad ingredients with dressing and serve.

Strawberry Julius

Prep time: 5 minutes
Serves: 2

Ingredients: 

  • 1 cup fresh strawberries, sliced (NOTE: any berry or combination of berries will do!)
  • 1/2 cup milk
  • 1/2 cup water or ice cubes
  • 1/4 cup caster sugar (about 50g) or 1/4 cup superfine sugar (about 50g) 
  • 1/2 teaspoon vanilla extract

Directions:

  • Slice up fresh strawberries until you have enough to fill a one cup measure. 
  • Combine all ingredients in a blender or food processor. Blend until smooth. 
  • Enjoy immediately!

Stuffed Zucchini Boats

Serves 4 These stuffed zucchini boats feature a hearty sausage mixture and are topped with lots of cheese and baked to perfection. An easy, low carb meal option that the whole family will enjoy! Prep Time 10 minutes Cook Time 40 minutes Ingredients  (asterisked items available here at the market!)
  • 4 medium zucchini *
  • 1/2 teaspoon dried Italian seasoning
  • salt and pepper to taste
  • 2 teaspoons olive oil
  • 1 pound Marshalls Farm Market ground pork sausage *
  • 1/2 cup onion, finely diced *
  • 1 teaspoon minced garlic *
  • 2 cups marinara sauce
  • 3/4 cup shredded mozzarella cheese
  • 1 tablespoon chopped parsley
  • cooking spray
Instructions
  • Preheat the oven to 400 degrees F. Coat a large rectangular baking with with cooking spray.
  • Cut the zucchini in half lengthwise, then trim off the stem ends. Use a spoon to carefully scoop the flesh out of the zucchinis.
  • Sprinkle the Italian seasoning, salt and pepper over the zucchini shells. Arrange the zucchini in the baking dish.
  • Heat the olive oil in a large pan over medium high heat. Add the sausage and cook for 4-5 minutes.
  • Add the onion and cook for an additional 4 minutes or until onion is softened. Add the garlic and cook for 30 seconds.
  • Season the sausage and vegetable mixture with salt and pepper.
  • Pour the marinara sauce into the pan and bring to a simmer; cook for 5 minutes.
  • Spoon the meat mixture evenly into the zucchini shells, then top with the shredded cheese.
  • Bake for 25 minutes, or until zucchini is tender and cheese is melted and golden brown.
  • Sprinkle with parsley, then serve.

BANANA ZUCCHINI CAKE WITH CREAM CHEESE FROSTING

INGREDIENTS

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 2/3 cup honey
  • 2 tablespoons vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups mashed ripe bananas, from 5 small
  • 8 ounce zucchini, grated and squeezed well
  • 8 ounce can crushed pineapple in juice, drained well

For the Frosting:

  • 8 oz 1/3-less fat Philadelphia Cream Cheese
  • 1/4 cup powdered sugar
  • 2 teaspoons vanilla extract

INSTRUCTIONS

  • To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Refrigerate until ready to use.
  • Preheat oven to 350°F. Spray bottom of 13x9x2-inch nonstick metal pan with cooking spray.
  • In a large bowl, combine flour, baking soda, salt, and spices; stir well with a whisk.
  • In a medium bowl, combine honey, oil, eggs, and vanilla; stir well. Add zucchini, banana and pineapple; mix well.
  • Fold wet ingredients with the dry ingredients and mix well with a spatula until combined.
  • Spoon batter into the sheet pan.
  • Bake at 350F for about 45 minutes, or until a wooden toothpick inserted in the center comes out clean.
  • Cool completely on a wire rack.
  • Spread frosting over the cake once cooled and cut into 16 pieces.

Easy Pumpkin Puree from Scratch

Makes 5 to 6 cups pumpkin puree
TIP: Freeze in freezer-safe bags in 2 cup portions. Our pumpkin pie recipe calls for 2 cups of purée per pie.

YOU WILL NEED

1 small baking pumpkin, 4 to 6 pounds Fine sea salt, optional

DIRECTIONS

Heat the oven to 400 degrees F and line a baking sheet with parchment paper. Rinse and pat dry the pumpkin. Cut the squash from stem to end, but don’t try to cut through the stem (it’s too tough). When you’ve cut through the pumpkin, just pull each half apart. We do this in two parts. Cut one side from the stem down to the bottom of the pumpkin. Remove the knife, rotate the pumpkin to the opposite side then do the same. When there is a slit down both halves of the pumpkin, put down the knife and pull the halves apart. They should separate at the stem. Scoop out the seeds and most of the stringy bits. Lightly season the inside of the pumpkin halves with salt then place cut-side-down onto the baking sheet. Bake until the pumpkin can easily be pierced with a knife in several places and the flesh is pulling away from the skin, 45 to 60 minutes. Cool until you can safely handle the halves then scoop out the soft flesh into a food processor — depending on how large the pumpkin is, you may need to do this in two batches. Process until very smooth, 3 to 5 minutes.

Chocolate Orange Pumpkin Bread

Ingredients 8 tablespoons (115 grams or 1 stick) unsalted butter, melted and cooled 1 1/2 cups (195 grams) all-purpose flour 1 1/4 teaspoons baking powder 3/4 teaspoon kosher salt 1 teaspoon ground cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1 cup (200 grams) granulated sugar 1 teaspoon finely grated orange zest 1 1/2 teaspoons vanilla extract 3 large eggs, at room temperature 1 scant cup (215 grams) pure pumpkin (use our pumpkin puree recipe) 3 ounces (85 grams) chocolate, roughly chopped or chocolate chips (about 1/2 cup)  

DIRECTIONS

Heat the oven to 325 degrees F. Grease an 8 1/2-inch by 4 1/2-inch loaf pan. You can also line the bottom and two sides with parchment paper. If you leave an inch or two hanging over two sides, it makes for easy removal after baking. In a medium bowl, whisk the flour, baking powder, salt, cinnamon, ginger and cloves to combine. In a large bowl, rub the sugar, orange zest, and vanilla together until fragrant then add the butter and whisk to combine. Add the eggs, one at a time, whisking well after each egg. Stir in the pumpkin. Switch to a spatula or large spoon then fold the flour mixture into the pumpkin mixture in two parts, folding just until combined. Be careful not to over mix the batter. Fold in most of the chocolate, leaving about a tablespoon to scatter on top. Spoon the batter into the prepared loaf pan, smooth the top then scatter reserved chocolate on top. Bake until the loaf is golden brown, pulls slightly away from the edges of the pan, and a toothpick inserted into the center comes out with just a few moist crumbs, 55 to 75 minutes. Cool the loaf in the pan for 15 minutes, then remove from the pan and transfer to a cooling rack and cool completely. Store loaf loosely covered at room temperature 2 to 3 days or wrap well and store in the refrigerator up to a week.

No Fail Homemade Pumpkin Pie

  • PREP 
  • COOK 
  • TOTAL 
This is a classic, unfussy pumpkin pie recipe. We take it plain or, when feeling feisty, with a dollop of softly whipped cream. The spices are not overpowering, here. If you like your pie spicy, increase the cinnamon and ginger a little. (We’d stay away from increasing the cloves, a 1/4-teaspoon should suffice).
Makes 1 (9-inch) pie

YOU WILL NEED

Chilled pie dough for one single-crust 9-inch pie 3 large eggs 1/2 cup (100 grams) granulated sugar 1/3 cup (65 grams) light brown sugar 1 (15-ounce) can pure pumpkin puree or 2 cups (440 grams) fresh pumpkin puree (use our own puree recipe!) 3/4 cup (175 ml) heavy whipping cream 1 teaspoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 teaspoon kosher salt

DIRECTIONS

PREPARE CRUST Roll out the dough so that it is two inches larger than your pie dish. Gently press dough down into the dish so that it lines the bottom and sides. (Be careful not to pull or stretch the dough). Trim dough to within 1/2-inch of the dish edge. Fold edges of dough underneath itself, creating a thicker, 1/4-inch border that rests on the lip of the dish. Crimp edges. (You can see us do this in our pie crust recipe video). Refrigerate while you make the pie filling. MAKE FILLING Whisk eggs and both sugars together until smooth. Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves, and the salt. Stir until well blended. BAKE THE PIE Heat oven to 425 degrees F. Transfer pie shell to a baking sheet. Pour pumpkin filling into the pie shell. Bake pie at 425 degrees for 15 minutes. Reduce the oven temperature to 375 degrees and bake 35 to 45 minutes or until a toothpick or thin knife plunged it into the pie, about 2 inches from the edge, comes out clean. Rotate once or twice during baking. If, while the pie bakes, the tops of the crust becomes too dark, cover with a thin strip of aluminum foil. TO FINISH Cool on a wire rack for 2 hours or until room temperature. Cut into eight wedges and serve alone or topped with whipped cream. To store, cover the cooled pie loosely with foil or plastic wrap and keep in the refrigerator up to 3 days
 

ONE PAN ROASTED SQUASH, APPLE, AND SAUSAGE DINNER

PREP TIME: 15 MINUTES | COOK TIME: 30 MINUTES | TOTAL TIME: 45 MINUTES | YIELD: 9 CUPS  

INGREDIENTS

  • 1 tablespoon sherry vinegar
  • 1 tablespoon pure maple syrup
  • 2 teaspoons Dijon mustard
  • 1 medium-small butternut squash, peeled, seeded and cut into 1 ½-inch chunks (1 ½ to 2 pounds)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon smoked paprika
  • ¾ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • Freshly ground pepper, to taste
  • 3 small apples, cored and cut into 1 ½-inch chunks
  • 1 package of our farmer's sausage, sliced
  • 4 cups finely shredded kale

INSTRUCTIONS

  1. Preheat oven to 425ºF. Shake vinegar, maple syrup and mustard in a small jar.
  2. Meanwhile, toss squash, oil, smoked paprika, salt, nutmeg and pepper in a large bowl to coat. Spread out on a large rimmed baking sheet.
  3. Transfer squash to the oven and roast 10 minutes. Add apples, sausage and kale and toss to coat. Return to the oven and roast, stirring once or twice until the apples are softened and the squash is tender, about 18 to 22 minutes longer. Remove from the oven.
  4. Drizzle the vinegar mixture over the roasted mixture and toss to coat. Serve immediately.

Easy Pumpkin Cupcakes

PREP COOK TOTAL 
For extra flavor, we add lots of spices to this pumpkin cupcake batter. You can use homemade pumpkin puree (recipe on the recipe page) for this or buy it from the store. When you look for pumpkin puree, don’t use “pumpkin pie mix” (usually a larger can) and instead buy the can that is “pure pumpkin puree”. The frosting recipe below makes enough for piping the frosting onto the cupcakes (this usually requires a little more frosting). If you do what we did, which was to spread frosting on top of the cupcakes with a knife, you may have some frosting left over.
Makes 12 cupcakes

YOU WILL NEED

SPICE MIX1 1/2 teaspoons ground cinnamon 3/4 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg CUPCAKES1 1/2 cups (195 grams) all purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon sea salt 8 tablespoons (115 grams or 1 stick) unsalted butter at room temperature 1 cup (200 grams) lightly packed brown sugar 2 large eggs 1 1/2 teaspoons vanilla extract 1 cup packed pure pumpkin puree CREAM CHEESE FROSTING6 ounces (170 grams) cream cheese at room temperature 8 tablespoons (115 grams or 1 stick) unsalted butter at room temperature 2 cups (130 grams) powdered sugar 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract 1 tablespoon milk or orange juice to thin frosting

Turkey Carcass Soup

A great way to not waste a single bite of turkey.  
Prep: 45 min| Cook: 2 hrs | Servings: 12
For step 1
  • 1 tbs of peppercorns
  • rosemary sprigs
  • sage leaves
  • 1 onion, quartered
For step 2
  • 6 small potatoes, diced
  • 1 (28 ounce) can whole peeled tomatoes, chopped

Directions

Step 1 Place the carcass in the oven at 350 for at least 30 minutes. After that, place the turkey carcass, quartered onion, two carrots chopped in one inch pieces, three celery ribs quartered, a tablespoon of peppercorns, a bay leaf or two, rosemary sprigs if you have them as well as sage leaves. Add water to cover, you may add broth if you feel like it. Let it simmer for about 4 hours. Let cool, strain and continue as noted in the recipe. Step 2 Strain the broth through a fine mesh strainer into a clean soup pot. Add the chopped turkey to the strained broth; bring to a boil, reduce heat, and stir in the potatoes, carrots, celery, onion, cabbage, tomatoes, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, black pepper, paprika, poultry seasoning, and thyme. Simmer until the vegetables are tender, about 1 more hour. Remove bay leaf before serving.