For a chef, nothing compares to ingredients fresh from the farm. Here, Meg Buchsbaum, private chef and owner of Tapestry Hill Farm in Colchester, shares three spring recipes featuring Hastings Farm Greek yogurt. “Yogurt does have a shelf life,” she says, “but when you eat it freshly made, it’s a game changer! It’s not to say that store-bought yogurt is inferior; however, my example is this: a freshly-made chocolate chip cookie is so much better than a day old one.” This analogy neatly describes how products that have no delay to the consumer simply taste better. Meg’s recipes below highlight the freshness of Hastings Farm yogurt.
SPICED ROASTED CARROTS ≈ GARLICKY YOGURT SAUCE Serves 4-6 For the Sauce: 1 cup Hastings Farm Greek Yogurt, honey flavored or plain (if using plain, add 2 tablespoons of native honey) 1/2 teaspoon Za’taar spice 2 cloves garlic, finely minced 1/4 teaspoon sea salt Combine all ingredients and let rest at room temperature for 30 minutes or longer. Taste and season with more salt if needed. Letting the sauce rest allows for the Za’taar to infuse the yogurt. CT FOODANDFARM.COM
For the Carrots: 1 1/2 pounds carrots, peeled and cut lengthwise 2 tablespoons olive oil 2 tablespoons honey 2 teaspoons ground cumin 1/2 teaspoon red pepper flakes
In a shallow dish, combine all ingredients. Toss gently to evenly coat the carrots. Line the carrots on the sheet and place in the oven. Cook for 10 minutes. Toss the carrots with tongs, and cook until tender. This will vary depending on the freshness of the carrots as well as their size.
1/2 teaspoon salt
When the carrots are done, transfer to a serving plate and serve with the yogurt sauce.
Heat oven to 425 degrees, with the rack in the middle. Line a baking sheet with parchment paper.
YOGURT
1 lemon, zested, then juiced
145
