Local Eggs Make Rich Custard:

Another Recipe from the Winter Farmers' Market

Chocolate Pots-de-Creme with Maple Whipped Cream

2 cups milk, cream, or half-and-half

8 oz. bittersweet chocolate, grated or chopped

6 egg yolks

1 tsp. vanilla

Combine the milk and chocolate in a double boiler over simmering water. Cook and stir until the chocolate is melted and the milk is scalded. Beat the egg yolks lightly. Temper them by adding 1/2 cup of the milk mixture and stirring. Pour into double boiler along with vanilla. Continue to cook and stir until the custard begins to thicken, about 7-10 minutes. Strain if you want. Pour into custard cups or a large bowl. Cool to room temperature, then cover and chill until ready to serve.

Whip 1 cup of heavy cream until it forms soft peaks. Add 2 tablespoons of maple syrup. Whip until stiff peaks form, serve over custard.

Pasta with Butternut Squash and Goat Cheese

This is the great recipe we served at the February Winter Farmers' Market, showcasing local winter vegetables and other local foods. Coming soon, recipes for roasted garlic bread and chocolate custard with maple whipped cream!

For the Squash:

1 butternut squash, peeled and chopped

1 yellow onion, cubed

1 red onion cubed

2 tbsp maple syrup

3 tsp salt

1 tsp black pepper

2 tbsp chopped sage

1/8 cup olive oil

Mix together in roasting pan and bake at 400 degrees for 45-50 minutes, stirring occasionally. Wrap one head of garlic in aluminum foil, and roast with the vegetables.

When they are soft, cook 1 lb of whole wheat pasta in generously salted water until tender.

Mash together the roasted garlic with 6oz chevre and 1/2 cup cream. Add salt and pepper to taste.

Drain the pasta, add the sauce and stir well. Add the vegetables and stir. Serve warm!

recipe adapted from Dixon Kitchen, www.dixonkitchen.com