Ring in the New Year: 4 Delicious Farm-Fresh Recipes from West Virginia

As the New Year approaches, many embrace goals for better health, fitness, and routines. Add farm-fresh eating to your resolutions—support local West Virginia farmers while enjoying nutrient-rich, flavorful meals. These four recipes highlight fresh, local ingredients for simple, wholesome dishes.

Honey-Roasted Butternut Squash Soup

Ideal for winter chill, this creamy soup shines with honey from Frostmore Farm.

Ingredients:

• 12 oz. white wine
• 1 oz. vegetable oil
• 2 oz. chopped shallots
• 6 oz. diced celery
• 3 oz. diced carrots
• 1 tbsp. chopped garlic
• 2 lbs. cooked butternut squash
• 2 oz. olive oil
• 4 oz. honey
• 3 quarts vegetable stock
• 8 oz. heavy cream
• Salt and pepper to taste

Directions:

1. Peel, seed, and cube squash into 1-2” pieces. Toss with olive oil and honey, season lightly with salt and pepper, and roast on a sheet tray at 300°F for 1 hour or until fork-tender.
2. Heat oil in a sauce-pot over low heat. Add shallots, garlic, celery, and carrots; cook until soft and translucent. Add white wine and simmer 2 minutes. Stir in roasted squash and vegetable stock; bring to a boil, then simmer 1 hour.
3. Puree in a blender until smooth, then strain for ideal consistency.
4. Stir in heavy cream and simmer 20 minutes. Adjust with honey, salt, and pepper. Serve hot.

Spinach & Roasted Red Pepper Frittata Muffins

Simplify breakfast with these nutritious muffins made from farm-fresh eggs available at West Virginia farmers' markets. Prep ahead for grab-and-go convenience.

Ingredients:

• 5 oz. spinach, wilted and chopped
• ½ tsp. olive oil
• 6 large eggs
• ½ cup milk
• ¾ cup soft goat cheese, crumbled
• ½ cup roasted red pepper, diced
• 2 oz. prosciutto, sliced into ribbons
• Crushed red pepper flakes
• Salt and pepper to taste

Directions:

1. Preheat oven to 350°F. Spray a 12-cup muffin pan with nonstick spray.
2. Wilt spinach in olive oil over medium heat for 2-3 minutes.
3. Whisk eggs and milk in a bowl. Fold in cheese, spinach, and red pepper. Divide into muffin cups (¼ cup each). Top with prosciutto and pepper flakes.
4. Bake 20-25 minutes until set. Cool 5 minutes, then serve warm.

Buckwheat Pancakes

Gluten-free buckwheat pancakes offer savory-sweet appeal. Elevate with apple butter from West Virginia Fruit & Berry or maple syrup from Bowers Maple Farm.

Ingredients:

• 1 cup buttermilk
• 1 egg
• 3 tbsp. butter, melted
• 6 tbsp. all-purpose flour
• 6 tbsp. buckwheat flour
• 1 tsp. sugar
• ½ tsp. salt
• 1 tsp. baking soda
• 3 tbsp. butter (for cooking)

Directions:

1. Whisk buttermilk, egg, and melted butter in a bowl.
2. Mix dry ingredients separately. Combine gently until just incorporated.
3. Heat griddle to medium; melt 1 tbsp. butter. Form 4-inch pancakes. Flip when bubbles form; cook 2-3 minutes per side. Repeat with remaining batter.

Glazed Cranberry Biscuits

Elevate West Virginia-style biscuits with cranberries and orange glaze—perfect for guests.

Ingredients:

• 2 cups all-purpose flour
• 2 tsp. baking powder
• ½ tsp. salt
• ½ tsp. grated orange zest
• ½ tsp. ground cinnamon
• ¼ cup shortening
• ¼ cup cold butter
• ¾ cup 2% milk
• ¼ cup orange juice
• 1 cup dried cranberries
• ½ cup white baking chips

Glaze:

• 1½ cups confectioners' sugar
• 2 tbsp. orange juice
• 2 tbsp. orange zest
• ¼ tsp. orange extract

Directions:

1. Mix first 5 ingredients. Cut in shortening and butter until crumbly. Add milk, juice, cranberries, and chips; stir until moistened.
2. Knead lightly 8-10 times on floured surface. Roll to ¾-inch thick; cut with 2½-inch cutter.
3. Bake at 400°F on greased sheet 12-16 minutes until golden. Drizzle with glaze made by whisking sugar, juice, zest, and extract.