Farm-Fresh Market
  • 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
  • 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

Simply Roasted Apples and Potatoes

3/8/2023

0 Comments

 
Picture
The perfect combination of sweet and savory and ready in 30 minutes.

INGREDIENTS 
  • 5 medium potatoes, yellow, gold, or russet
  • 3 tbsp olive oil, extra virgin
  • 1 tsp salt
  • 1/2 tsp dried basil
  • 1/2 tsp dried rosemary
  • 1/2 tsp ground mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 5 medium apples - any naturally  sweet variety
​
INSTRUCTIONS
  1. Preheat oven to 425 degrees​
  2. Slice your potatoes in half. Slice again so each potato is in four pieces. Potato pieces and apple slices should be about the same size.
  3. Add the oil and herbs to a large ziplock bag and shake up.  Add the potato pieces and shake until potato pieces are thoroughly coated. or large bowl.
  4. Spread coated potatoes on a 12 x 17 baking sheet.
  5. Place in the oven and bake for 5 minutes.
  6. Slice apples into quarters, removing and discarding the core and seeds.  Do NOT peel the apples.
  7. Remove the pan from the oven. Add sliced apples. Use spatula to flip the potatoes and move the apples around so they too are coated with oil. Spread everything in a single layer.
  8. Bake for another 15 to 20 minutes or until potatoes are done. 
  9. Remove from the oven and serve immediately.
0 Comments

Creamy Arugula Soup

2/22/2023

0 Comments

 
Ingredients:
1 tablespoon extra-virgin olive oil
1 yellow onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 pound yukon gold potatoes, chopped into 1-inch chunks
4 cups water or vegetable broth
1 1/2 teaspoons fine sea salt
3 cups fresh arugula
1/2 cup coconut milk or half and half
Freshly ground black pepper

Directions:
  1. Heat the olive oil in a large pot over medium heat, and sauté the onion and celery until tender, about 8 minutes.
  2. Add in the garlic and sauté until fragrant, about one more minute.
  3. Add in the chopped potatoes, 4 cups of water or broth, and salt and bring the liquid to a boil. Once boiling, lower the heat and cover to let the vegetables simmer until the potatoes are fork-tender, about 20 minutes.
  4. Add the arugula to the pot and stir until bright green, about 3 minutes.
  5. Blend the soup until smooth.
  6. Return the soup to the pot over medium heat and stir in the coconut milk.
  7. Season with additional salt, if desired, and black pepper. Serve warm.
0 Comments

Firehouse Chili

1/24/2023

0 Comments

 
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. 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!
0 Comments

Creamy Non-Dairy Onion Soup

1/4/2023

0 Comments

 
INGREDIENTS
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 5-6 medium sweet or yellow onions, peeled and sliced
  • 1.5 cups russet potato, peel and dice into small evenly sized pieces
  • 16.9 ounce chicken broth
  • 1 tablespoon lemon juice
  • ½ teaspoon salt​
  • ¼ teaspoon cracked black pepper, to taste​
  • 2-3 tablespoons coconut milk (optional)
  • 2 tablespoons chives, chopped small

PREPARATION
  1. Add olive oil, minced garlic and sliced onions to a large sauté pan. Simmer over medium heat until the onions are translucent, not brown, about 10 minutes.
  2. ​ Once the onions are translucent add the prepared potatoes, chicken broth, salt and pepper. Bring to a boil.
  3. Let everything simmer for 10-15 minutes or until the potatoes are fork tender. Stir occasionally.
  4. ​ Once the potatoes are fork tender reduce the heat, add the lemon juice and stir until well combined.
  5. Puree the soup using an immersion or regular blender until creamy. Bring back to serving temperature.
  6. Add the coconut milk (if using) and stir until it is well combined.
  7. Top chopped fresh chives and serve immediately!​
0 Comments

Slow Cooker Creamy Potato Vegetable Soup

12/14/2022

0 Comments

 
Ingredients

  • 2 large onions, diced
  • 4 stalks celery, chopped
  • 4 large carrots, chopped
  • 4 pounds potatoes, diced
  • 2 tablespoons minced garlic
  • 1 tablespoon dried dill weed
  • 1 tablespoon dried oregano
  • 2 tablespoons olive oil
  • Vegetable broth to cover
  • Ground pepper to taste
  • Parsley for garnish

Directions
  1. Combine the onions, celery, carrots, potatoes and garlic in a slow cooker.
  2. Drizzle the olive oil over the mixture.
  3. Stir the dried herbs into the vegetable broth, and pour the vegetable broth into the slow cooker.
  4. Cook on High until the vegetables are tender, about 6 hours.
  5. Remove some of the potatoes and broth and puree to make the broth creamy.
  6. Serve as is – or mix in bacon bits or cubed ham and sprinkle with parmesan.
  7. ​Garnish with parsley.
0 Comments

Butternut Squash Bisque

12/7/2022

0 Comments

 
Ingredients
  • 1 tablespoon canola oil
  • 1 tablespoon unsalted butter
  • ½ cup diced onion
  • 4 cups peeled and cubed butternut squash
  • ¾ cup diced carrots
  • 3 cups vegetable stock
  • salt and ground black pepper to taste
  • ground nutmeg to taste
  • ½ cup heavy cream (Optional)

Directions
  1. Heat oil and melt butter in a large pot over medium heat. Cook and stir onion in the butter and oil under tender.
  2. Add squash and carrots into the pot. Pour in vegetable stock and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
  3. Purée soup mixture in a blender or food processor until smooth. Return to the pot and stir in heavy cream.  Heat through but do not boil. Serve warm with a dash of nutmeg.
0 Comments

Smoky Chickpea, Red Lentil & Vegetable Soup

11/30/2022

0 Comments

 
INGREDIENTS
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 large carrot, diced
  • Heaping ¼ teaspoon smoked paprika
  • ¾ teaspoon ground cumin
  • 4 cups low-sodium vegetable or chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • ⅓ cup red lentils
  • ½ teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 (14.5-ounce) can chickpeas, drained and rinsed
  • ​1 cup cooked vegetables.  Your choice.  Any that are left over.  Frozen vegetables also work.

INSTRUCTIONS
  1. In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes.
  2. Add the garlic, carrots, smoked paprika and cumin; cook, stirring frequently so the garlic doesn't brown, about 2 minutes more.
  3. ​Add the broth, diced tomatoes, red lentils, thyme, bay leaves, salt, and pepper and bring to a boil. Cover the pot and reduce the heat to a simmer; cook for ten minutes.
  4. Add the chickpeas, cover the pot and cook 10 minutes more.
  5. Fish out the bay leaves, then transfer 2 cups of the soup to a blender and purée until smooth.
  6. Add the puréed soup back to the pot and stir. Taste and adjust seasoning, if necessary;
  7. if you want the soup to be thicker, purée a bit more soup.
  8. Add the cooked vegetables and simmer until the soup is hot and the vegetables are warmed through.
  9. Ladle the soup into bowls and serve.


0 Comments

Kale, Apple, Squash Salad w/ Maple Balsamic Dressing

11/15/2022

0 Comments

 
Ingredients
For the Salad:
1 medium bunch curly kale washed and stems removed
1 medium delicata squash (can substitute butternut squash)
1 tbsp olive oil
1 large apple
1/2 cup raisins or dried cranberries
Optional: 1/3 cup pecans or sliced almonds
Salt and pepper


For the Maple Balsamic Dressing:1/4 cup extra virgin olive oil
2 tbsp balsamic vinegar
2 tbsp pure maple syrup
1 tbsp dijon mustard
1 pinch salt and pepper or to taste
Instructions
  1. Preheat oven to 400 F.
  2. Prepare squash by washing the outer skin. Slice the squash lengthwise and remove seeds. Slice again into half-moon shapes and transfer to a mixing bowl
  3. Toss squash with oil, salt and pepper. Transfer to a greased rimmed baking sheet and arrange evenly
  4. Bake for 10 minutes and then flip squash. Bake again for 10-15 more minutes until browned on both sides. Remove from oven and allow roasted squash to cool.
  5. While the squash is cooking prepare the remainder of ingredients.
  6. Add the kale with stems removed to a large salad bowl. Sprinkle on a pinch of sea salt and begin to massage the kale, rubbing the leaves firmly between your fingers for 2-3 minutes. Set aside.
  7. Dice the apple
  8. Add all of the dressing ingredients to a mason jar. Tightly seal the lid and shake the jar until dressing ingredients are combined.
  9. Add half of the dressing to the chopped, massaged kale in your salad bowl. Toss kale with dressing until well combined.
  10. Add cooled roasted squash, diced apple, raisins. and nuts (if using)
  11. Pour on remaining salad dressing and toss well to combine all salad ingredients.
0 Comments

Vegan Cream of Broccoli Soup

11/9/2022

0 Comments

 
Ingredients
  • 3 medium onions, chopped
  • 2 celery ribs, chopped
  • 2 small carrots, chopped
  • 2 tablespoons canola oil
  • 4 cups plus 1/2 cup vegetable broth
  • 4 medium russet potatoes, peeled and cubed (about 4 cups)
  • 6 cups chopped fresh broccoli (about 3 small heads)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
​
Directions
1.  In a large saucepan, saute onions,celery and carrots in oil until tender.
2. 
Add 4 cups broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
3.. Cool slightly. In a blender, process soup in batches until smooth.
4. Return to pan; add the remaining broth and bring to a boil.
​5. Add broccoli, salt and pepper. Reduce heat; simmer, uncovered, 8-10 minutes or until broccoli is tender.
0 Comments

Gingered Cauliflower and Broccoli

11/2/2022

0 Comments

 
Ingredients
  • 1 1/2 cup broccoli florets
  • 1 1/2 cup cauliflower florets
  • 1 medium onion, sliced
  • 1-inch piece of fresh ginger, grated
  • 2 garlic cloves, minced
  • 1/2 tsp curry powder (mild or spicy)
  • 1/2 tsp ground cumin
  • 1/4 tsp turmeric
  • 1/4 tsp paprika
  • Salt, pepper to taste

Instructions
  1. Preheat the oven to 375° F. Arrange broccoli and cauliflower florets on a baking sheet. Bake for 10 min, then take the vegetables out, toss them lightly, and bake for 5-7 min more until fork-tender. ​
  2. Meanwhile, heat a skillet over medium heat. Once hot, add enough oil to saute vegetables.   Add sliced onions, saute for 3-5 min until they soften, stirring them with a spatula to prevent sticking.
  3. Add to the skillet the grated ginger, minced garlic and all of the spices.  Cook for 1-2 min until the spices get nice and toasty. If they start sticking to the pan, add 1-2 Tbsp of water.
  4. Once broccoli and cauliflower florets are done, take them out of the oven and add to the skillet. Toss the mixture to distribute the spices evenly over the vegetables. Add salt and pepper to taste. 


0 Comments

Sweet Potato Hummus

10/26/2022

0 Comments

 
Ingredients
8 servings
  • 1 large sweet potato (about 1½ pounds), peeled, cut into large pieces (about 3 cups)
  • 2 garlic cloves, smashed
  • Olive oil (for drizzling)
  • 3 tablespoons pure tahini or tahini butter
  • 1½ teaspoons kosher salt, plus more
  • 1 lime, halved

Preparation
  1. Place a rack in upper third of oven and preheat to 375°. Scatter sweet potato and garlic across a parchment-lined baking sheet, generously drizzle with oil, and toss to coat. Roast, tossing halfway through, until garlic is golden brown and sweet potato is tender and browned in a few spots, 40–45 minutes.
  2. Let vegetables cool slightly, then transfer to a food processor or blender and purée until smooth. Add tahini and 1½ tsp. salt and squeeze in juice from lime; pulse to incorporate. With motor running, gradually add 1 cup water. Mixture should be the consistency of hummus; add a little more water if needed. Taste and season with more salt if needed.
0 Comments

Slow Cooker Root Vegetable Stew

10/19/2022

0 Comments

 
INGREDIENTS
  • 1 large white onion OR 2 leeks (white portion only), chopped
  • 1 lb. butternut squash, peeled, seeded and chopped 
  • 1 lb. carrots, peeled and chopped
  • 1 lb. parsnips, peeled and chopped
  • 1 lb. sweet potatoes, peeled and chopped
  • 1 lb. Yukon Gold potatoes, peeled and chopped
  • 2 celery ribs, stems removed and chopped
  • 6 cloves garlic, peeled and thinly sliced
  • 3 cups chicken or vegetable broth
  • 1 bay leaf
  • 1 Tbsp. fresh sage leaves, finely chopped
  • 1 tsp. freshly-cracked black pepper
  • 1/2 tsp. sea salt
  • 2 cups chopped fresh kale
INSTRUCTIONS
  1. Add first eleven ingredients to a slow-cooker, and carefully stir to combine. Cook on low heat for 6-8 hours, or until the vegetables are tender. Remove bay leaf, and carefully stir in the kale. Let the stew continue cooking for 10 minutes or so until the kale is wilted. Season with additional salt and pepper if need be.
  2. Serve immediately, with the option to garnish with Parmesan cheese.
0 Comments

October 19th, 2022

10/19/2022

0 Comments

 
0 Comments

Hungarian Apple Soup

10/12/2022

0 Comments

 
Makes 3 cups
Ingredients
  • 2 teaspoons canola oil
  • 1 medium tart apple, peeled and finely chopped
  • ¾ cup diced peeled Yukon Gold potato
  • ⅓ cup finely chopped yellow onion
  • ¼ cup thinly sliced celery, plus leaves for garnish
  • ¼ teaspoon salt
  • ¼ teaspoon dried sage
  • Pinch of paprika, preferably hot Hungarian
  • Freshly ground pepper, to taste
  • 1 14-ounce can reduced-sodium chicken broth
  • 3 tablespoons reduced-fat sour cream
Directions
  1. Heat oil in a medium saucepan over medium heat. Add apple, potato, onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. Stir in salt, sage, paprika and pepper; cook for 30 seconds. Pour in broth and bring to a simmer. Reduce heat, cover, and gently simmer until the potato is tender when pierced with a fork, 10 to 15 minutes
  2. Blend with and immersion blender or transfer the soup to a large blender or food processor, add sour cream and process until smooth. (Use caution when pureeing hot liquids.) Garnish with celery leaves, if desired.
0 Comments

Italian Escarole, Radicchio and Potato Soup

10/5/2022

0 Comments

 
Ingredients

  • 4 tablespoons water
  • 1 medium onion, diced
  • 1 to 2 cloves garlic, minced
  • 6 medium red potatoes, peeled and diced
  • 2 medium carrots, sliced thinly
  • 1 15-ounce can chickpeas, drained and rinsed
  • 6 cups vegetable broth
  • 1 cup water
  • 1 teaspoon dried basil
  • 1 medium head escarole, coarsely chopped and rinsed
  • 1/2 head radicchio, thinly sliced and rinsed
  • 1/2 cup fresh parsley, minced
  • salt and pepper to taste


Instructions
  1. Heat the water in a large soup pot, add the onion and sauté over medium high heat until translucent.
  2. Add the garlic and continue to sauté until both are golden.
  3. Add the potatoes, carrots, chickpeas, broth, water, and basil. Bring to a boil, cover, and reduce heat to simmer for approximately 15 minutes, or until the potatoes and carrots are tender.
  4. Turn off the heat. Stir in the escarole, until just wilted. Add the radicchio and parsley.
  5. Season with salt and pepper. Serve immediately.
0 Comments

Simple Cream of Celery Soup

9/28/2022

0 Comments

 

Ingredients
  • 2 tablespoons olive oil, or butter
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 6 cups celery, sliced thin (about 1 ¼–1 ½ pounds), save some leaves for garnish
  • 2 cups potatoes, sliced into ½ inch thick rounds
  • 4 cups vegetable or chicken broth
  • 1 cup water
  • 1 bay leaf (optional, remove before blending)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1/8 – 1/4 teaspoon cayenne, more to taste or leave it out entirely.
  • ¼ cup fresh dill (small stems ok)
  • ½ cup fresh parsley (small stems ok)
  • ½ cup (or more) of sour cream, plain yogurt, vegan sour cream or heavy cream.
  • Garnish: Celery leaves
Instructions

  1. Add Heat the oil in a big pot over medium-high heat and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.
  2. Add the garlic and stir 1-2 minutes, until fragrant.
  3. Add the garlic and stir 1-2 minutes, until fragrant.
  4. Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies ( if not, add a little more water). Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.
  5. Turn heat off, remove bay leaf and add the fresh herbs and just wilt them (don’t cook herbs or you lose the vibrant color!)
  6. Blend the soup until very smooth using an immersion blender or regular blender. If using a regular blender, let cool before blending in smaller batches. Blend well, a full minute, until herbs are fully blended, creating a vibrant colored soup.
  7. Place soup back in the same pot over low heat. Stir in your choice of sour cream, or any of the other options. Gently heat, careful to not over-simmer, or you may lose the lovely vibrant color.
  8. Serve garnishing with celery leaves if desired.


0 Comments

White Bean, Fennel, Spinach Soup

9/21/2022

0 Comments

 
Fennel tastes like a cross between onion and celery with a dash of licorice, and is perfect in salads, dips, soups, and more. Though it may look like an onion, it’s actually part of the carrot family, and when cooked, it becomes tender and even a little sweet. It is also a great source of vitamin C, and it’s loaded with antioxidants to boot. 

Ingredients
  • 1 large onion, chopped
  • 1 small fennel bulb, thinly sliced
  • 1 tablespoon olive oil
  • 5 cups reduced-sodium chicken broth or vegetable broth
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 2 cups fresh chopped tomatoes or 1 can (14-1/2 ounces) diced tomatoes, undrained 
  • 1 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 3 cups shredded fresh spinach (or kale)

​Directions
  1. In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until fennel is tender.
  2. Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted.
  3. Serve
0 Comments

Summer Squash and Fresh Ricotta “Oreos”

9/14/2022

0 Comments

 
Ingredients
16 ounces fresh ricotta

3 tablespoons good-quality extra-virgin olive oil
juice of one lemon
1 tablespoon lemon zest
1 teaspoon kosher salt
1 tablespoon freshly ground black pepper
10 large leaves fresh basil, rinsed, patted dry and chiffonaded
4 large ripe summer squash, trimmed and sliced into 1 1/2-inch rounds


Directions  
1.  
In a large bowl, combine ricotta, 2 tablespoons of olive oil, lemon juice, lemon zest, salt, pepper and basil. Cover and refrigerate until ready to use.
2. Heat the remaining tablespoon of olive oil in large non-stick pan over medium-high heat. When it shimmers, add the squash without overcrowding the pan and cook in batches, flipping after about 3 minutes, until both sides are golden brown and squash is just cooked through. Don't overcook or you'll end up with soggy sandwiches.
3.   Remove from pan and transfer to a plate covered with a paper towel to absorb excess oil.  Allow to cool to at least room temperature. You shouldn't feel any heat or see steam rising from them. If they are too warm, the ricotta stuffing will melt.
4.   Make your "oreos" by placing the ricotta mixture on top of one squash round and topping with another squash rouund. 
​5.  Serve immediately or refrigerate until ready to serve.

0 Comments

Quick Corn Soup

9/7/2022

0 Comments

 
This is a quick, easy, delicious recipe provided by one of our customers.  You can make it for one person, or multiply by as many servings as you like.

Ingredients

For each serving you will need:
- Kernels from one ear of corn, lightly cooked
- 2 tablespoons butter
- 1/4 cup milk, fat % of your choice
- dash of salt

Directions
1.  Place corn kernels in a food processor, reserving a few to sprinkle on top if you like.
2.  Add butter, milk and salt
3.  Process until the kernels are as small as you would like them to make the soup smooth or chunky to your preference.
3.  Serve as is, or heat to your desired temperature.
4.  Optional garnish of basil, dill, parsley, rosemary to your taste.




0 Comments

Summer Salsa

8/31/2022

0 Comments

 
This is a quick , easy and very versatile recipe. As long as you start with the three key ingredients – corn, peaches and tomatoes – you can make it to the spiciness you desire. It can be pureed, as in recipe below, or left chopped for a chunky salsa.
​

Ingredients
  • 2 ears fresh corn, cooked and removed from the cob
  • 1 large fresh tomato, chopped
  • 1 large fresh peach, pitted and chopped
  • 1 red onion, chopped
  • 6 pepperoncini peppers, chopped
  • 1 tablespoon green chile pepper, chopped
  • garlic salt to taste

Directions​
  1. In a food processor, pulse the tomato, peach, red onion, pepperoncini peppers, green chile pepper, and garlic salt until chunky.
  2. Transfer to a bowl, and mix in the corn.
0 Comments

Raw Beet Salad

8/24/2022

0 Comments

 
Ingredients
  • 1 pound beets, grated
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon finely chopped fresh parsley
  • 1 large clove garlic, minced
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon sea salt
  • ⅛ teaspoon freshly ground black pepper

Directions
  1. Combine beets, balsamic vinegar, olive oil, parsley, garlic, mustard, sea salt, and black pepper in a bowl.
  2. Let sit in refrigerator for an hour to let flavors merge (though OK to serve immediately)
  3. ​Serve
0 Comments

Cantaloupe, Arugula & Goat Cheese Salad

8/17/2022

0 Comments

 
Ingredients
  • 2 tablespoons lemon juice
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 5-7 ounces (1 medium bunch) arugula
  • 3 cups chopped cantaloupe (about 1 pound)
  • 1 cup crumbled goat cheese or feta (about 4 ounces)
  • ⅓ cup shelled unsalted pistachios or pepitas (toasted if you like)
  • ¼ cup torn fresh basil leaves


Directions
  1. Whisk lemon juice, honey, mustard, salt and pepper together in a large bowl. Slowly whisk in oil.
  2. Add arugula and cantaloupe and toss to coat.
  3. Transfer to a serving platter and top with goat cheese, pistachios and basil.
0 Comments

Watermelon Gazpacho

8/10/2022

0 Comments

 
Ingredients
  • 5 cups cubed watermelon (from 1 watermelon)
  • 1 cup peeled, seeded, and diced cucumber
  • 1/4 cup chopped red onion
  • 1/2 jalapeño chile, seeded and minced
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon kosher salt

Preparation
  1. Process watermelon, cucumber, onion, and jalapeño in a blender until smooth.
  2. Stir in vinegar and salt.
  3. Cover and chill at least 30 minutes.
  4. Serve in small bowls or glasses.
0 Comments

Strawberry Corn Salsa

8/4/2022

0 Comments

 
Ingredients
  • 3 scallions finely minced
  • ¼ cup minced herbs (half cilantro and parsley or all parsley, or basil)
  • pinch of salt
  • juice of 1 large lime - 2 tbsp
  • 2 spicy peppers minced – heat level of your choice – jalapeños? Habanero?
  • 1 pinch of salt
  • ¼ cup olive oil
  • 2 cups finely diced strawberries
  • 1 cup cooked corn kernels - use raw if you prefer, or use grilled/boiled corn

Instructions
In a medium bowl, add the scallions, herbs, salt, lime and olive oil. Mix them well and then add in the strawberries and corn. Mix the salsa and serve with chips, or top it over your grilled goodies!


0 Comments

Quick Dilly Green Beans

8/4/2022

0 Comments

 
This easy refrigerator quick pickled green beans recipe uses a white wine vinegar brine and dill for a quick pickled vegetable snack in only 4 hours.

Ingredients
  • 1 pound green beans
  • Fresh dill sprigs
  • 2 whole garlic cloves, sliced thin
  • ½ teaspoon red pepper flakes (optional)
  • 1 teaspoons minced garlic (optiona)
  • 2 cups water
  • 1 cup white wine vinegar
  • 1 tablespoon salt
  • 1 tablespoon sugar

Instructions 
  1. Wash green beans and remove the stems.  Cut the green beans making sure the green beans will fit into the desired pickling jar with room for water to completely cover the spears.
  2. Prepare the pickling jar: Add cut green beans to the jar, fitting tightly, and add dill sprig and other desired a tall jar and add optional seasonings. 
  3. Prepare and add the brine: In a medium saucepan bring the water, vinegar, salt, and sugar to a boil. Once boiling, pour into the jar until the liquid completely submerges the green beans. Close the lid on the jar tightly.
  4. Pickling instructions: Let the jar cool on the counter until it reaches room temperature. Once cooled, put the jar into the refrigerator and let the green beans pickle for at least three hours before serving, but for best results serve after at least 24 hours. Quick pickled green beans are good up to 3 months in the refrigerator.​
0 Comments
<<Previous
    We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.

    For more recipes from CT farmers' markets click here.

    The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.

    Ingredients

    All
    Acorn Squash
    Allspice
    Almond Extract
    Almonds
    Anise
    Apple Cider Vinegar
    Apples
    Apricots
    Artichokes
    Arugu
    Arugula
    Asparagus
    Avocado
    Bacon
    Bacon & Hot Pepper Jelly
    Balsamic
    Balsamic Vinegar
    Basil
    Bay Leaves
    Beef
    Beef Broth
    Beef Short Ribs
    Beets
    Bell Peppers
    Bison
    Blackberries
    Blood Orange
    Blueberries
    Blue Cheese
    Bok Choy
    Bourbon
    Bread
    Broccoli
    Brown Ale
    Brown Sugar
    Brussel Sprouts
    Buratta Cheese
    Butter
    Buttermilk
    Butternut
    Butternut Squash
    Cabbage
    Cannellini Beans
    Canola Oil
    Cantaloupe
    Capers
    Caramelized Onion Jam
    Cardamon
    Carrots
    Cashews
    Caul
    Cauliflower
    Cayenne Pepper
    Celeriac
    Celery
    Celery Seed
    Chard
    Cheddar
    Cheddar Cheese
    Cherries
    Chervil
    Chestnuts
    Chevre
    Chicken
    Chicken Broth
    Chicken Thighs
    Chickpeas
    Chili Powder
    Chinese Black
    Chives
    Chocolate Bittersweet
    Chocolate Chips
    Chocolate Wafers
    Cider Vinegar
    Cilantro
    Cinnamon
    Clementines
    Cloves
    Cocoa Powder
    Coconut Milk
    Coffee
    Collard Greens
    Coriander
    Corn
    Crab
    Cranberries
    Cream Cheese
    Cream Stout
    Cucumbers
    Cumin
    Curry
    Curry Powder
    Dandelion Greens
    Dark Chocolate
    Dark Rum
    Delcata Squash
    Dijon Mustard
    Dill
    Dry Rub
    Duck
    Edamame
    Edible Flowers
    Egg Noodles
    Eggplant
    Eggs
    EMU
    Escarole
    Farro
    Fennel
    Feta
    Feta Cheese
    Fettuccini
    Fiddleheads
    Figs
    Flour
    Garlic
    Garlic Scapes
    Ginger
    Gingersnaps
    Goat Cheese
    Goose
    Graham Crackeers
    Green Beans
    Green Chilies
    Green Onions
    Ground Meat
    Gruyere
    Gruyere Cheese
    Half And Half
    Ham
    Heavy Cream
    Honey
    Honey Bear Squash
    Honeydew
    Hummus
    Ice Cream
    Jalapeno Pepper
    Jicama
    Kale
    Ketchup
    Kohlrabi
    Lamb
    Leeks
    Lemon Juice
    Lemons
    Lemon Zest
    Lime
    Linguine
    Maple Syrup
    Microgreens
    Miint
    Milk
    Mint
    Mozzarella
    Mushrooms
    Mustard
    Mustard Greens
    Nutmeg
    Oats
    Olive
    Olive Oil
    Olives
    Onions
    Orange Juice
    Oregano
    Orzo
    Pancetta
    Pansies
    Pap
    Paprika
    Parmesan Cheese
    Parsley
    Parsnips
    Pasta
    Peaches
    Pear Jam
    Pearl Onions
    Pears
    Peashoots
    Pea Shoots
    Pecans
    Peppermint Extract
    Peppers
    Pine Nuts
    Pizza
    Plums
    Pork
    Pork Belly
    Pork Spareribs
    Port
    Potato
    Potatoes
    Prunes
    Puff Pastry
    Pumpkin
    Pumpkin Seeds
    Qiinoa
    Rabbit
    Raddichio
    Radicchio
    Radishes
    Raisins
    Ramps
    Raspberries
    Red Currants
    Red Lentils
    Red Onions
    Red Pepper Flakes
    Rhubarb
    Rice
    Rice Vinegar
    Ricotta
    Rosemary
    Rutabaga
    Sage
    Sausage
    Savory
    Scallions
    Semisweet Chocolate
    Sesane Seeds
    Shallots
    Sherry Vinegar
    Shitake Mushrooms
    Shortcake
    Shrimp
    Snow Peas
    Soy Sauce
    Spaghetti
    Spin
    Spina
    Spinach
    Spring Onions
    Squash
    Squash Kabocha
    Star Anise
    Stew
    Strawberries
    Sugar Snap Peas
    Sultanas
    Summer Squash
    Sweet Potatoes
    Swiss Cheese
    Tacos
    Tahini
    Tarragon
    Tatsoi
    Teriyaki Sauce
    Thyme
    Tomatoes
    Tomato Ginger Jam
    Tomato Paste
    Tortillas
    Turkey
    Turmeric
    Turnips
    Unsweetened Choclate
    Vanilla
    Walnuts
    Watercress
    Watermelon
    White Chocolate
    White Wine
    White Wine Vinegar
    Wild Rice
    Worcestershire Sauce
    Yellow Onions
    Yogurt
    Zucchini

    Archives

    March 2023
    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    December 2015
    October 2015
    September 2015
    August 2015

Home

Weekly Update

Vendors

Directions

Contact Us

Copyright © 2017
  • 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