Sauces & Spreads

Chutney goes wonderfully with local meat (like roasted chicken or turkey, beef, or pork), or with vegetarian Indian dishes, like lentil or vegetable stews and rice. Serve this with pork chops and a side of sweet potatoes and kale. Any leftovers can be kept in the refrigerator for a couple of weeks or frozen for several months. 

Serve with greens, cucumber, fish, or more delicate vegetables.

Easy side dish, perfect for holiday meals.

Who knew that BBQ sauce could be wholesome, right?

One of our employees suggests making this toast at the first sign of a cold.

Sometimes in the winter, you want that burst of fresh vitamins to keep you healthy and feeling good. This bright green parsley sauce with lemon and garlic is high in vitamin C and delicious on just about anything – a nice alternative to pesto. Try it with LaPlatte River Angus Farm fresh beef and Golden Russet Farm potatoes.

Serve this salsa over grilled fish or chicken. It is equally good with tortilla chips.

Rojo sauce is a red chile sauce that serves as the basis for a traditional Mexican stew called Posole (see recipe). Its also great on top of tortillas or enchiladas. This recipe was taught in a City Market cooking class on Mexican slow food, with Mara Welton of Half Pint Farm and Slow Food Vermont.

Maple lends carrots a hint of sweetness in this unusual jam. This recipe was taught in a City Market class on cooking with maple syrup, with Claire Fitts of Butterfly Bakery.

Great served with baked chicken or tofu!