From Summer Harvest to Autumn Bounty

Loaves & Fishes Foodstore has offered food prepared with fresh ingredients to its Long Island community for decades.

This year, owner Sybille van Kempen is showcasing some of those ingredients and the family farmers who produce them in a series of 12 seasonal cookbooks. Each book focuses on a different local farmer and includes recipes for that time of year. 

Van Kempen teamed up with chef Licia Kassim Householder to write the series, which launched with three summer books. The three books for fall months were released in September and the next batch will come out in early December. 

The following recipes are from the book for November, Loaves & Fishes Farm Series Cookbook: Mecox Bay Dairy, which focuses on farmer Art Ludlow, and his farm, Mecox Bay Dairy.  

Photo by Conor Harrigan.

Country Sausage Gravy

Serves 4-6

• 1 pound breakfast sausage
• 1 large shallot, minced
• ¼ cup all-purpose flour
• 3 cups whole milk
• ¼ teaspoon freshly ground nutmeg
• Pinch of ground sage or poultry seasoning
• Kosher salt and freshly ground black pepper to taste

In a medium skillet over high heat, brown sausage, breaking it up with a wooden spoon. Using a slotted spoon, remove sausage onto a plate and set aside. Lower heat to medium, add in shallot, and cook for 5 minutes, until softened. Return sausage to the pan and add the flour. Using a wooden spoon, stir flour and sausage and cook for 2 minutes. Pour milk into the pan, and continuously whisk until mixture has thickened. Add nutmeg, poultry seasoning, and salt and pepper. Serve warm with Farmhouse Cheddar Chive Biscuits.

Photo by Conor Harrigan.

Brined Roast Turkey Parts

Serves 8-10 

BASIC BRINE

• 1 gallon water
• 1 cup kosher salt
• ½ cup granulated sugar
• ½ cup light brown sugar
• 6 branches fresh thyme
• 4 cloves garlic
• 2 tablespoons black peppercorns
• 1 lemon, sliced
• 1 10-15-pound whole turkey, broken down into parts
• 8 ounces (2 sticks) salted butter, softened
• Kosher salt and freshly ground black pepper to taste

Two days before Thanksgiving, bring all brine ingredients together in a large stockpot. Bring to a boil and immediately take off the heat. Toss in 8 cups of ice to cool. Once cool, place turkey into a large container or turkey bag and pour brine over. Refrigerate for 10 hours or overnight. The next day, remove turkey pieces from brine and place onto a sheet tray. Allow to air dry, uncovered, for 24 hours int he refrigerator.

Preheat oven to 400 degrees F.

The morning of Thanksgiving, remove turkey from refrigerator and rub entirely with softened butter. Sprinkle with salt and pepper. Roast for 45-60 minutes, until a thermometer reads 160 degrees F internally. Cover with foil and let rest for 20 minutes until ready to serve.

Photo by Conor Harrigan.

Pumpkin Pie with Brown Sugar Meringue

Makes one 9-inch pie

PÀTE BRISÉE

• 1 1/4 cups all-purpose flour, plus more for kneading
• 1/2 teaspoon kosher salt
• 5 ounces (10 tablespoons) cold salted butter, cubed
• 3-4 tablespoons ice water

In the bowl of an electric mixer fitted with the paddle attachment, mix together the flour and salt until combined. Add in cold butter and paddle until a pebbly mixture forms. Add in enough water to bring the dough together (this will change from day to day depending on the weather). Knead the dough by hand until smooth on a lightly floured surface; roll out dough to about 1/4 inch thickness to fit a 9-inch pie pan. Gently lower into dish, tuck the sides under, and crimp the edges with your fingers. Place into the freezer for 30 minutes while filling is prepared.

PUMPKIN PIE FILLING

• 1 1/2 cups pumpkin purée
• 1/2 cup packed light brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 3/4 cup plus 1 tablespoon heavy cream
• 1/2 cup whole milk
• 1 large egg
• 1 large egg yolk

Preheat the oven to 375 F degrees.

Whisk together all ingredients in a medium bowl until smooth. pour filling into prepared pie shell and bake for 1 hour, until set. Cool to room temperature and top with meringue.

BROWN SUGAR MERINGUE

• 3 large egg whites
• Pinch kosher salt
• Pinch cream of tartar
• 1/2 cup plus 1 tablespoon light brown sugar

In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until soft peaks form. Add salt and cream of tartar. Slowly beat in sugar until all is absorbed, then crank speed to highest setting. Whip until meringue is glossy and firm. Place into a piping bag fitted with a star tip and pipe meringue onto the top of the pie, or dollop with a spoon. Torch the meringue peaks with a blowtorch, or place under the broiler for 3-4 minutes.