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  • Home
  • Updates
    • Recipes
    • Through the Kitchen Window
    • A Practical Cat's Book of Household Clues
  • Inside the Market
    • Schedule and Directions
    • Vendors
    • Featured Guests
  • More Info
    • Join the Market
    • About Us
    • Contact Us
    • Jobs
    • Winter Harvest 2020

Chili-Roasted Kale

5/11/2022

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Picture
Roasted at high heat with the bold flavor of chili powder, the result is a little outrageous - fiery flavor with a unique crispy texture!

Ingredients
- 
4 cups kale, washed and stems removed
- 1 tablespoon extra-virgin olive oil 
- 
1 tablespoon chili powder
- ½ teaspoon kosher salt

Preparation
1. Preheat an oven to 400 degrees F (200 degrees C).
2. 
​Place the kale into a large mixing bowl, and drizzle with the olive oil. Toss until evenly coated, then sprinkle with the chili powder and kosher salt, and toss again. Spread the seasoned kale onto a baking sheet.
​3. Roast in the preheated oven for 5 minutes, then stir the kale, and continue roasting until the edges become brown and a little crispy, 5 to 8 minutes. Serve immediately.



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Arugula Pesto

4/27/2022

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Ingredients

2 cups tightly packed fresh arugula
1 clove garlic
1 tablespoon freshly squeezed lemon juice (about ½ lemon)
pinch of red pepper flakes (optional)
⅓ cup shredded Parmesan cheese
½ cup good extra virgin olive oil
handful of walnuts, pine nuts or almonds (optional)
salt and pepper, to taste

Instructions
  1. Combine arugula, garlic, lemon juice, red pepper flakes and parmesan cheese and nuts (if using)  in a blender or a small food processor.
  2. Pulse until combined and then, with the blender or food processor running, drizzle in olive oil until a pesto forms, scraping down sides as needed.
  3. Taste and season with salt and pepper as needed.


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Bunny Deviled Eggs

4/13/2022

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INGREDIENTS

  • 1 doz. hard-cooked eggs
  • 4 oz. softened cream cheese
  • ½ cup mayonnaise
  • 1 Tbsp. yellow mustard
  • 1/8 tsp. onion powder
  • 4 large radishes
  • 3 pitted black olives, each cut into 16 small pieces
  • 12 fresh chives, cut into 1-inch lengths

PREPARATION
1. Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add cream cheese, mayo, mustard and onion powder; beat with mixer until blended.
2. Spoon yolk mixture into egg whites.
3. Cut both ends off each radish; cut into 24 small pieces for the bunnies' noses. Cut each of the trimmed radishes into 6 lengthwise slices, then cut each slice crosswise in half for the bunnies' ears. 
​
4. Decorate eggs with radishes, olives and chives as shown in photo.


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Sautéed Arugula

3/30/2022

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Peppery sautéed arugula is dressed in a delicate buttery sauce with lemon, garlic and sherry vinegar. Pair this quick and easy side dish with roasted chicken or fish. Adapted from Eating Well.

Servings: 4
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 4 small cloves garlic, chopped
  • 3 (5-ounce) containers arugula
  • 3 tablespoons unsalted butter
  • 2 tablespoons sherry vinegar
  • ½ teaspoon grated lemon zest
  • 1 tablespoon lemon juice
  • ½ teaspoon salt

Preparation
  1. Heat oil in a large pot over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Gradually add arugula to the pot, stirring constantly, until all the arugula is wilted and has released all its moisture, about 3 minutes. Using tongs or a slotted spoon, quickly transfer the wilted arugula to a bowl, leaving any liquid in the pot.
  2. Increase heat to medium-high; cook, undisturbed, until the liquid reduces by half, about 2 minutes. Add butter, vinegar, lemon juice and salt; cook, stirring, until the butter is melted. Return the arugula to the pot and stir to coat the greens evenly in the sauce. Sprinkle with lemon zest before serving.
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Sauteed Radishes

3/16/2022

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​Ingredients
  • 1 tablespoon butter 
  • 20 radishes, ends trimmed and radishes cut in half
  • salt and ground black pepper to taste

Preparation
  1. Heat butter in a skillet over low heat; arrange radishes, cut side-down, in the melted butter. Season with salt and black pepper.
  2. Cook, stirring occasionally, until radishes are browned and softened, about 10 minutes.


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Maple Butternut Squash Slow Cooker Soup

2/4/2022

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Ingredients
  • 8 cups cubed peeled seeded butternut squash (about 3 lb)
  • ​1 large apple, peeled, chopped
  • 1 large onion, cut into 1-inch pieces
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cups chicken broth
  • ½ cup half-and-half or milk
  • ½ cup real maple syrup
  • ¾ cup plain yogurt or sour cream
  • 2 tablespoons chopped fresh chives

Preparation
  1. Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix squash, apple, onion, cinnamon, nutmeg, salt and pepper. Pour broth over vegetable mixture.
  2. ​Cover; cook on Low heat setting 7 to 8 hours (or on High heat setting 3 hours 30 minutes to 4 hours).Pour about 3 cups of the soup mixture into blender. Cover; blend until smooth. Pour into 8-cup measuring cup or heat-proof pitcher. Blend remaining soup mixture in 2 more batches; pour into measuring cup. Pour pureed soup back into slow cooker. Stir in half-and-half and syrup.
  3. If needed, increase heat setting to High; cover and cook about 15 minutes longer or until hot. Top each serving with yogurt; sprinkle with chives.
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Coconut Curry Carrot Soup

2/2/2022

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Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 teaspoons peeled, finely grated, fresh ginger root
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
Pinch ground cayenne pepper
1 1/2 pounds carrots (5 large), scrubbed well, cut into 1/4-inch thick coins
4 cups low-sodium chicken broth
1 cup low-fat coconut milk
2 teaspoons honey or maple syrup



Preparation
  1. Heat the oil in a medium pot over medium-high heat. Once the oil shimmers, add the onion and cook for 3 to 4 minutes, stirring occasionally, until softened. Add the garlic, ginger, cumin, coriander, salt, pepper, turmeric and cayenne pepper; cook for 30 seconds, stirring, then add the carrots and the broth.
  2. Increase the heat to high just to bring to a boil, then reduce the heat to medium-low, partially cover and cook for about 12 minutes, or until the carrots are tender.
  3. Stir in the coconut milk and the honey, then puree using an immersion (stick) blender, or in several batches in a regular blender (if using the latter, remove the center knob of the lid so steam can escape, and place a paper towel over the opening to avoid splash-ups).
  4. Serve warm.
​Makes 6 servings
Serving size: about 1 1/2 cups



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Blue Cheese, Apple, Walnut Stuffed Squash

1/5/2022

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Ingredients

  • 2 acorn squash, halved lengthwise and seeds removed
  • 1 Tbsp olive oil
  • ½ cup quinoa, rinsed
  • 1 cup vegetable broth
  • 2Tbsp uinsalted butter
  • 1 shallot finely chopped
  • 1 garlic clove, minced
  • 1 tsp finely chopped fresh sage
  • 1 apple, peeled, cored and chopped into ½ inch pieces
  • Zest and juice of ½ lemon
  • ¾ cup (3 oz.) crumbled blue cheese
  • ¾ cup walnut halves and pieces
  • 4 Tbsp pure maple syrup

Directions
  1. Preheat the oven to 425° with a rack in the center position. Rub the squash with the oil and roast on a large baking sheet, cut sides down, until tender, about 25 minutes.
  2. Meanwhile, make the filling: In a small saucepan, bring the quinoa and broth to a boil. Reduce heat to simmer and cook, covered, until the liquid has been absorbed, about 15 minutes. Remove from heat and let stand, covere, for 10 minutes; gently fluff with a fork.
  3. Melt the butter in a large skillet, then add the shallot, garlic, and sage. Cook until the shallot is lightly golden, 2 to 3 minutes. Season with salt and add the apple. Cook until the apples are tender, about 2 minutes longer. Transfer to a large bowl and toss with the quinoa, blue cheese, and walnuts. Season with more salt to taste.
  4. Invert the acorn squash and fill each cavity with the stuffing mixture. Drizzle the maple syrup over the squash and return to the oven. Bake until the filling is golden brown, about 30 minutes.
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Wilted Kale, Pickled Beets and Feta Salad

12/15/2021

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Ingredients

2 tablespoons extra virgin olive oil
1 bunch fresh kale with stems removed and leaves chopped
Pinch of sea salt
½ cup sliced pickled beets*
¼ cup crumbled feta cheese
1/4 cup toasted pine nuts (optional)

Preparation

  1. ​In large sauté pan, heat olive oil on medium heat.
  2. Add kale leaves and pinch of sea salt. Cook and stir leaves for about 3 minutes until kale turns brighter green and is slightly wilted.
  3. Remove from heat and transfer to serving plate.
  4. Top with pickled beets, crumbled feta cheese and toasted pine nuts to serve.

*Pickled beets recipes.
Canning method compliments of Janet Baker
Ingredients
4 lbs. beets
3 cups onions, thinly sliced
2 cups white vinegar
2 cups water
1 tsp salt
2 cups sugar
1 Tbsp mustard seed
1 tsp whole cloves
3 sticks cinnamon, broken
1 Tbsp whole black pepper
1 bay leaf
Preparation
1.  Wash and drain beets.  Place in large pot, cover with boiling water and cook until tender.
2.  Let cool until you can skin comfortably.  Slice.
3.  Combine remaining ingredients in a large saucepan.  Bring to a boil.  Reduce heat and simmer 5 mins.
4.  Add beets and cook until hot throughout.  
6.  Remove cinniamon sticks.
7.  Pack hot beets into 4 hot pint jars, leaving 1/4 inch headspace.
8.  Ladle hot pickling liquid over beets, leaving 1/4 inch headspace.
9  Remove air bubbles.  Cap with two-piece caps.
10. Process 30 minutes in a boiling water canner.

Quick pickled beets recipe
Refrigerator Pickled Beets are so easy to make and last up to 6 weeks, so you can always have some available for a side, salad, or healthy snack!
Ingredients
4 medium roasted beets , cooled, peeled, and sliced (<< click that link for how to make roasted beets)
1 cup cider vinegar
1 cup water
1/3 cup granulated sugar
1 teaspoon kosher salt
1/4 teaspoon (dry) ground mustard
5 whole black peppercorns

Instructions
1,  
Bring the vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar is dissolved. Simmer for a few minutes; take off the heat and allow to cool a bit.
2.  Add peppercorns and beets to a clean glass jar with a tight fitting lid. (This particular recipe fits nicely into a 1 liter sized jar.) Pour the brine in, covering all the beets.
​3.  Cover and set aside for several hours (or up to 24), then transfer to the refrigerator.
Notes-This particular recipe will keep up to 6 weeks in the refrigerator.




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Red Pepper Soup

12/8/2021

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​Ingredients
  • 5 medium onions, cut into 8 pieces (about 6.5 cups)
  • ½ stick (1/4 cup) unsalted butter (or olive oil)
  • 6 large garlic cloves, minced and mashed to a paste with ¼ tsp. salt (about 2.5 tblsp)
  • ½ cup dry white wine 
  • 9 lbs. yellow or red bell peppers, cut into 1“ pieces (about 17.5 cups)
  • 4 cups chicken or vegetable broth or water 
  • 1 cup sour cream or yogurt for a dollop on top
  • Garnish: ½ cup chopped fresh chives
​Directions
  1. Taste the onions, peppers and wine before you start. They each can be very sweet and I adjust the wine choice to compensate. But still use the full amount of wine. Also, the sour cream and/or yogurt can modify sweetness at the end.
  2. In a very large frying pan (with cover) or 6-8 qt. kettle, cook onions over moderate heat in butter (oil) until just limp. Stir occasionally, 8-10 minutes.
  3. Stir in garlic paste; cook 2 minutes – stirring constantly.
  4. Add wine. Bring to a boil, and then reduce heat and low boil until liquid is reduced to 1 tblsp.
  5. Stir in bell peppers and broth. Simmer, covered, 20-25 minutes, until peppers are tender.
  6. Blend/food process in batches.
  7. If adding sour cream or yogurt, let the soup cool down enough so you can add without curdling.
  8. Add salt and pepper to taste.
  9. Garnish with chopped chives
This soup can be served warm or cold. Keep in refrigerator, covered, up to 5 days.


This recipe freezes well without sour cream/yogurt for over six months.




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Creamy Spinach and Celery Soup

12/1/2021

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INGREDIENTS
  • 1 onion, finely chopped
  • 1 clove garlic, chopped
  • 2 tablespoons butter
  • 5 cups chicken or vegetable broth
  • 4 cups chopped celery
  • 1 potato, peeled and diced
  • 4 cups fresh spinach, trimmed
  • Salt and pepper
​
PREPARATION
  1. In a large saucepan, soften the onion and garlic in the butter.
  2. Add the broth, celery, and potato and bring to a boil. Cover and simmer gently for about 20 minutes or until the vegetables are tender.
  3. In a blender, purée the soup until smooth with the spinach. Season with salt and pepper. Strain, if desired.

​NOTEFor a holiday flare, top with a dollop of sourcream and/or a red garnish - shopped red bell pepper, sliced red radish or chopped cherry tomatoes.

This soup is also delicious served cold.  Refreshing in the summer. 
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November 25th, 2021

11/25/2021

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Hearty Winter Vegetable Soup

11/16/2021

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Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 4 leeks, white and pale-green parts only, halved lengthwise, cut into 1-inch pieces, and washed well
  • 3 celery stalks, cut on the bias into 1/2-inch-thick pieces
  • 3 medium carrots, cut into cubes
  • 2 garlic cloves, crushed
  • 2 pinches of red-pepper flakes
  • Coarse salt and freshly ground pepper
  • 5 1/4 cups homemade or store-bought low-sodium chicken stock
  • 1 1/2 cups water
  • 1 small (1 to 1 1/2 pounds) butternut squash, peeled and cut into cubes
  • 2 Yukon Gold potatoes (about 12 ounces), cut into cubes
  • 1 head greens cut into 1-inch-thick ribbons – escarole, spinach, kale
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 2 tablespoons fresh lemon juice
Directions

  1. Heat oil in a large Dutch oven or stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, red-pepper flakes, and 1 teaspoon salt, stirring occasionally, until leeks are translucent, about 5 minutes. Add stock and water, and bring to a boil
  2. Add squash and potatoes. Return to a boil. Reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in greens and chickpeas, and return to a boil. Stir in lemon juice and herbs. Season with salt and pepper
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Orange-Glazed Carrots, Onions & Radishes

11/10/2021

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Ingredients
  • 1 pound fresh pearl onions
  • 1/4 cup butter, cubed
  • 2 pounds medium carrots, thinly sliced
  • 12 radishes, thinly sliced
  • 1/2 cup dark brown sugar (or 1/3 cup maple syrup)
  • 4 teaspoons grated orange zest
  • 1/2 cup orange juice
  • 1 cup chopped walnuts, toasted (optional)
Directions
  • 1. In a large saucepan, bring 4 cups water to a boil. Add pearl onions; boil 3 minutes. Drain and rinse with cold water. Peel.
  • 2. In a large skillet, heat butter over medium heat. Add carrots, pearl onions, radishes, brown sugar, orange zest and juice; cook, covered, until vegetables are tender, stirring occasionally, 10-15 minutes. Cook, uncovered, until slightly thickened, 5-7 minutes longer. Sprinkle with walnuts if using.
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Creamy Turnip Soup

11/3/2021

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Ingredients

  • 5 medium turnips (about 2 lbs)
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon butter
  • 2 medium onions, sliced
  • ½ teaspoon dried rosemary
  • ½ half teaspoon salt, or to taste
  • ¼ teaspoon freshly ground white pepper
  • 4 cups vegetable or chicken broth

​Preparation
  1. Peel and slice the turnips. Set aside
  2. Heat the oil and butter in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes.
  3. Add the turnips, rosemary, salt and pepper. Stir to combine. Cover and cook, stirring once or twice, for 10 minutes.
  4. Add broth, increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook until the turnips are tender, 10 – 12 minutes more.
  5. Puree the soup in the pan using an immersion blender or transfer to a regular blender and puree.*
  6. Ladle into bowls. Optional: Garnish with an herb or vegetable of your choice. Some suggestions: pea shoots, chives, grated carrots, slivered sundried tomatoes.

* With mushrooms
  • Slice and sauté shitake mushrooms in olive oil
  • Add mushrooms to the soup after it is pureed. Mix well and let sit for at least an hour. The flavors mix best if let to sit overnight or if it’s frozen for later use.
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Vegetarian Stuffed Acorn Squash with Cornbread Stuffing

10/26/2021

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Ingredients 

  •  3 large acorn squash
  • 2 tablespoons margarine, softened
  • ​2 tablespoons olive oil
  • 1 medium onion, minced
  • ​2 stalks celery, diced
  • 2 medium apples, coarsely chopped
  • ​1/4 cup maple syrup
  • 1/2 cup raisins
  • ​1/4 teaspoon parsley
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon thyme
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 package store-bought cornbread stuffing mix (vegan or not)

Directions

  1. Gather the ingredients and preheat oven to 400 F.
  2. Slice each acorn squash in half and remove the seeds. Brush the squash with the softened margarine and set aside.
  3. ​ In a large skillet, saute the onion, celery, and apple in the olive oil for 6 to 8 minutes.
  4. Reduce heat and add the maple syrup, raisins, herbs, salt and pepper and stir to combine.
  5. ​ In a large bowl, mix together the stuffing mix with the onion, celery and apple mixture until well combined. Spoon this mix into each squash half.
  6. Place on baking sheet and cover each squash with foil.
  7. ​ Bake for 40 to 45 minutes, or until squash is soft.​
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Cream of Cauliflower Soup

10/20/2021

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Ingredients
2 tablespoons butter 
1 large onion, chopped
4 cloves garlic, minced
2 large potatoes, peeled and cubed
2 carrots, chopped
2 (14.5 ounce) cans chicken broth (substitute vegetable if you wish)
1 head cauliflower, chopped
1 cup milk 
1 teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
1 tablespoon dry sherry (optional)
1 tablespoon chopped fresh parsley or scallions


Preparation

1. In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
​

2. Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley or scallions.

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Slow Cooker Sweet Potato Soup

10/13/2021

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Ingredients
  • 3 pounds sweet potatoes, peeled and cut into 1-inch cubes (about 8 cups)
  • ​2 tablespoons butter
  • 1 tablespoon Worcestershire sauce
  • ​1 medium onion chopped (or 1teaspoon dried minced onion)
  • 2 ribs celery chopped (or teaspoon dried celery flakes)
  • ​1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • ​¾ teasppons minced fresh thyme (or 1/4 teaspoon dried thyme)
  • 1/8 teaspoon ground chipotle pepper (optional)
  • ​6 cups reduced-sodium chicken broth
  • Optional: sour cream and pepitas
Directions1. In a 4- or 5-qt. slow cooker, combine all ingredients except sour cream and pepitas. Cook, covered, on low until potatoes are tender, 5-6 hours.
2. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through.
3. If desired, top servings with sour cream and pepitas.
​
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
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October 9, 2021

10/6/2021

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Ingredients

2 medium carrots, sliced (1 cup)
1 tablespoon butter or margarine
1 medium apple, cut into thin wedges
2 tablespoons real maple syrup
1/4 teaspoon ground cardamom

Directions
  1. Heat 1 inch water (salted if desired) to boiling in 1-quart saucepan. Add carrots. Cover and heat to boiling; reduce heat. Simmer 12 to 15 minutes or until tender; drain.
  2. Heat butter in 6-inch skillet over medium heat until hot. Cook apple wedges in butter 2 minutes, stirring occasionally. Stir in syrup and cardamom. Cook 3 to 5 minutes, stirring frequently, until apples are evenly glazed. Stir into carrots.
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Firehouse Chili

9/29/2021

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​Firehouse Chili - 2017 winner Hormel Chili’s American’s Best Firehouse Chili Contest
Louisiana firefighter Jeremy Chauvin dedicated the recipe to his brother, Spencer. a local fire chief who died while on the job in 2016. The actual chili recipe comes from Chauvin’s mom, and adds a New Orleans twist to a classic red chili. The ground beef, spices, and tomatoes are combined with a dark roux, made from butter and flour cooked until the mixture goes a deep shade of brown. The roux is mixed with “trinity,” a mix of bell peppers, onions, and celery native to Louisiana, then added into the chili. Recipe declares as prepared below serves 8 people. That is a VERY generous serving!
​

Ingredients:For the chili mixture
2 tablespoons cooking oil
3 pounds ground beef
1 ½ teaspoons salt
½ teaspoon black pepper
½ teaspoon white or cayenne pepper
½ teaspoon turmeric
½ teaspoon curry powder
1 tablespoon chili powder
3 tablespoons steak sauce (or soy sauce)
2 tablespoons Worcestershire sauce
3 ½ cups diced tomatoes
1 cup ketchup
2 cups tomato sauce
1 ½ cups tomato paste
1-2 cups V-8 juice 1 tablespoon apple cider vinegar Hot sauce to taste.

For the roux mixture
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons flour
3 stalks celery, diced
2 bell peppers, diced (this used red and yellow jarred roasted peppers)
1 white onion, diced
2 shallots, diced ( this used an additional onion instead)
3 cloves garlic, finely diced

Cooking Instructions:1. In Dutch oven over medium-high heat, add 2 tablespoons of oil. Brown ground beef.
2. Drain beef; return to Dutch oven. Add salt, white pepper, black pepper, curry powder, turmeric, chili powder, steak sauce, and Worcestershire sauce. Add diced tomatoes, cover, and cook 15 minutes.
3. In large skillet, melt 2 tablespoons butter. Add 1 tablespoon olive oil. When the butter is foamy, whisk in 2 tablespoons flour until fully incorporated. Continue to whisk until the mixture reaches a dark brown color.
4. Add diced celery, bell peppers, onion, shallots, and garlic. Stir to fully combine.
5. Uncover the chili mixture, and add roux with vegetables. Add ketchup, tomato sauce, tomato paste, V-8 juice and apple cider vinegar. Bring up to a simmer and serve hot. Taste and add hot sauce to taste.
6. Enjoy with cheese, sour cream, chips, on a burger, or any other way you want!
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Zucchini Rissoles

9/22/2021

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Bring the elegant taste of France into your own home in under 30 minutes with this easy and delicious Rissoles recipe! A rissole (from Latin russeolus, meaning reddish, via French in which "rissoler" means "to redden") is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried. Like a little meatloaf with the filling having savory ingredients. This one features zucchini, oregano and garlic.

Ingredients
• 1 small brown onion
• 1/2 cup panko breadcrumbs (or normal)
• 1 pound ground beef
• 1 small zucchini
• 1 small carrot
• 1 egg
• 1 large garlic clove, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon oregano (or other herbs of choice)
• 1/2 teaspoon each of salt and pepper
• 2 teaspoons Worcestershire Sauce
• 1-2 tablespoons oil
• Ketchup
​Directions
  1. Using a box grater, grate the onion into a large bowl.
  2. Add panko, and mix shortly to coat in the onion juices.
  3. Grate the zucchini and carrot into the bowl.
  4. Add the remaining Rissoles ingredients. Mix well.
  5. Scoop about 1/4 cup of the mixture, and form a 2/3 inch (1.7 centimeters) thick patty. Slightly indent the middle. Repeat with the remaining mixture, which should make 10-12.
  6. Over medium heat, heat oil in a skillet. Add half of the patties and cook for 4 minutes or until dark golden. Press lightly with a spatula. (If you press too hard the juices will come out).
  7. Flip and cook the other side for 3-4 minutes until golden. Transfer to a plate and repeat with the remaining rissoles.
  8. Serve with ketchup.
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Fresh Tomato Soup

9/15/2021

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Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 cups broth of choice (chicken, beef, vegetable, etc.)
  • 6-7 cups roughly chopped fresh tomatoes
  • 2 tablespoons chopped fresh basil, plus more for serving
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon celery seed
  • 1 teaspoon paprika
  • 2 teaspoons honey (optional)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup milk or cream
Instructions
  1. Heat the olive oil in a large stockpot over medium heat. When the oil is hot, add the onion and garlic and sauté for about 7 minutes, until translucent and softened.
  2. Add the butter and let it melt. Whisk in the flour, and then continue to cook and whisk for one minute.
  3. Gradually whisk in the broth. Add the tomatoes, basil, vinegar, celery seed, paprika, honey, and a bit of salt and pepper.
  4. Bring the soup to a boil, then reduce the heat so the soup simmers and cook for 20-25 minutes, until the tomatoes have softened and cooked down.
  5. Remove the soup from the heat and stir in the milk or cream.
  6. Puree the soup with an immersion blender until smooth (or carefully transfer it in batches to a regular blender). Taste and adjust seasonings if desired. Serve hot, garnished with additional fresh basil if desired.


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Watermelon Feta Salad

9/8/2021

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Ingredients

3 tablespoons olive oil

2 teaspoons white balsamic vinegar
½ teaspoon kosher salt
8 ounces grape tomatoes, halved
3 cups arugula
1 cup sliced red onion
2 pounds watermelon, cubed

4 ounces feta cheese, cut into 1/4-inch cubes

Directions

Whisk together the olive oil, vinegar, and salt in a large mixing bowl.
Add the tomatoes, arugula, and onions; toss to coat.
​
Gently stir in the watermelon and feta cheese to serve.
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Lemon Vanilla Poached Pears

9/1/2021

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Ingredients
2 medium pears – peeled, halved or quartered, and cored
1 tablespoon lemon (or lime) juice
1 teaspoon vanilla


Directions
  1. Stir together lemon juice and vanilla.
  2. ​Coat peeled pear pieces in lemon/vanilla.
  3. Arrange pear pieces, cut side up, in 9-inch pie plate.
  4. Pour remaining juice over pear pieces.
Cooking

Regular oven: Bake, uncovered, in pre-heated 375 degree oven for 30-35 minutes or until pears are tender. Spoon any liquid in the plate over pears. Serve warm or cold.

​Microwave oven: Cover pears with waxed paper. Micro-cook on 100% power (high) for 4-6 minutes or until pears are tender.

Toppings
You can add toppings of your choice to the warm or cold pears. Consider:

  • semisweet chocolate pieces
  • sprinkle nutmeg
  • ​drizzle maple syrup
  • vanilla yogurt
  • ​vanilla ice cream
  • raspberry jam
  • ​​wheat germ
  • nuts
0 Comments

Blue Cheese and Sausage Stuffed Peppers

8/25/2021

0 Comments

 
Ingredients
2 medium sweet red peppers
2 medium sweet yellow peppers
1 jar (14 ounces) pizza sauce or pasta sauce, divided
1 pound uncooked bulk pork sausage
3/4 cup uncooked instant rice
1 small onion, chopped
1 small tomato, seeded and chopped
1/2 cup crumbled blue cheese
1 large egg, lightly beaten
2 tablespoons chopped ripe olives
1-1/2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 to 1/2 teaspoon crushed red pepper flakes, optional
Crumbled blue cheese, optional

Directions
  1. Cut and discard tops from peppers; remove seeds.
  2. Pour sauce into bottom of a 4- or 5-qt. slow cooker, reserving 3/4 cup.
  3. In small bowl, combine remaining ingredients; add reserved sauce. Spoon mixture into peppers; place in slow cooker.
  4. Cook, covered, on low until peppers are tender, 3-1/2-4-1/2 hours.
  5. Spoon cooking juices over peppers. If desired, top with additional blue cheese.


0 Comments
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