1 cup water
½ cup sugar
3 -4 cups strawberries, halved or quartered, depending on their size
Juice of ½ lemon
Pinch of salt
Optional – replace ½ cup water with ½ cup Framboise strawberry liqueur
Time: 15 minutes, plus 2 to 3 hours freezing
3 cups freshly brewed strong coffee
1/2 cup sugar, or to taste
1 tablespoon cocoa powder, optional
Serves: 4 to 6
3 tablespoons unsalted butter
1 medium onion, chopped
4 cups low-sodium vegetable broth, divided
6 cups fresh shelled peas (from about 6 lbs in pods) or frozen and thawed
¼ cup fresh flat leaf parsley
¼ cup fresh mint leaves
Kosher salt and freshly ground pepper to taste
¼ cup crème fraîche or sour cream
2 tablespoons heavy cream or water
Chopped fresh chives
Serves: 6 to 8 as a side dish
2 cups Basmati rice
4 cups Swanson’s Thai Ginger broth
8 oz. shitake mushrooms, cleaned and sliced
1 large shallot, minced
2 to 3 heads of bok choy, cleaned and chopped into bite-sized pieces, stems separated
1 lb. asparagus, trimmed and sliced
Note: This dish can be served warm or at room temperature. It can also be served as a main course.
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.