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  • Home
  • Updates
    • Recipes
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    • A Practical Cat's Book of Household Clues
  • Inside the Market
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    • Winter Harvest 2020

SPINACH CANNELLINI BRUSCHETTA

7/26/2017

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​Makes 2 cups
 
1 -15 oz. can of cannellini beans, well rinsed and drained
4-6 tablespoons of grated Parmesan cheese
4 cups spinach leaves, washed and dried
½ cup parsley, shredded
1 small clove garlic, pressed or minced
¼ cup green olive oil
½ teaspoon salt
Freshly ground black pepper
¼ cup fresh lemon juice
1 tablespoon pignoli nuts
Sliced Italian bread
 
  1. In a dry, non-stick pan, toast the pignoli nuts for 1 to 2 minutes.  Set aside.
  2. Place the beans, spinach, cheese, parsley, garlic salt and pepper in a blender or food processer.  Mix or pulse until well blended.
  3. Add half the oil and all of the lemon juice and mix or pulse again.
  4. Adjust the seasoning and add additional oil if needed.
  5. Toast the bread until golden brown.
  6. Spoon the spinach mixture on each piece of toast and top with the toasted pignoli nuts.
 
Variations: 
Mashed avocado and bacon bits together, spread on toast and top with cherry tomatoes.
Spread a basil pesto on toast and top with a thick slice of ripe tomato and a tiny basil leaf.
Blend cooked asparagus, ricotta and a drop of lemon juice and spread on toast.
Etcetera, etcetera.............
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CREAM OF BEET

7/19/2017

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Picture
​Makes approximately 2 cups
8 oz. steamed or roasted beets
6 oz. plain non-fat Greek yogurt
2-3 tablespoons good green olive oil
1 tablespoon red wine vinegar
1 clove of garlic, pressed or finely minced
½ oz broken walnuts
Salt & freshly ground pepper to taste
 
  1. Place the nuts, oil, garlic, salt and pepper in a food processor or a blender and processor until pureed.
  2. Add the beets and process again until well blended.
  3. Finally, add the yogurt and process one more time.
  4. Let stand, covered, for at least one hour and serves as desired.
 
Variation: Substitute ¼ cup shredded mint and 3 tablespoons of minced chives for the garlic and nuts.  Stir the herbs in after all the processing/blending has been completed.
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PEACH CUSTARD TART WITH GINGERSNAP CRUST

7/12/2017

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​Makes 1 - 9 inch tart
 
Crust:
9 ounces gingersnap cookies (about 32 - 34 cookies), coarsely broken
¼ cup (½ stick) unsalted butter, melted
1 tablespoon pulverized, crystalized ginger
Pinch of salt
 
Filling:
4-5 large, ripe yet firm peaches, peeled and sliced into wedges
¼ cup whipped cream cheese
1/3 cup heavy cream
½ cup brown sugar
2 extra-large eggs, well beaten
½ teaspoon ground cinnamon
Pinch ground allspice
Pinch ground nutmeg
½ teaspoon vanilla extract
 
Equipment:
9 inch tart pan with removable bottom
 
 
For crust:
1.Preheat oven to 325°F.
2.Finely grind gingersnap cookies in processor (yielding 1 ½ to 1 2/3 cups).  Reserve 1 heaping tablespoon for garnish.
3.Add melted butter, pulverized ginger and salt; process until moistened.
4.Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom.  Get the crust as high around the sides of the tart pan as possible.  Place pan on rimmed baking sheet.
5.Bake for 10 minutes.  Remove from the oven and set on a cooling rack.
 
For the filling:
  1. Raise the oven temperature to 350°.
  2. Arrange the sliced peaches in concentric circles in the cooled crust.
  3. Place cream cheese, cream and brown sugar in a processor and pulse until smooth.
  4. Add the beaten eggs and pulse until completely incorporated.
  5. Add the cinnamon, allspice, nutmeg and vanilla, again pulsing until completely incorporated.
  6. Pour the mixture over the peaches and bake for 30 to 40 minutes, until the custard is set and an inserted toothpick comes out clean.
  7. Sprinkle the reserved tablespoon of ground gingersnap over the top of the tart.
  8. Serve warm or room temperature with ice cream, whipped cream or on its own.
 
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Tomato and Zucchini Salad

7/8/2017

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Ingredients
  • 2-1/2 pounds tomatoes cut into wedges
  • 3 medium zucchini, halved lengthwise and thinly sliced
  • 2 medium sweet yellow peppers, thinly sliced
  • 1/3 cup cider vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon honey
  • 1-1/2 teaspoons salt
  • 1 tablespoon each minced fresh basil, parsley and tarragon
Directions
1. In a large bowl, combine tomatoes, zucchini and peppers. In a small bowl, whisk vinegar, oil, sugar and salt until blended. Stir in herbs.

2. Just before serving, drizzle dressing over salad; toss gently to coat. 

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Pork and Mushroom Stuffed Peppers

7/5/2017

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​Serves 4 – 5
 
 
4 to 5 large bell peppers, de-stemmed and clean of seeds
Oil spray
2 tablespoons olive oil
1 large garlic clove, minced or pressed
1 onion*, finely diced
¾ to 1 lb. ground pork
1 cup diced mushrooms (button or shitake work well)
1 cup diced tomatoes
½ cup shredded cilantro
 
  1. Preheat the oven to 375o.
  2. Spray a baking dish with oil.  Add the peppers, opening down.
  3. Bake the peppers for about 12 to 15 minutes.  Remove from the oven.
  4. Heat the oil in a large sauté pan.
  5. Add the minced garlic and gently sauté for a minute.
  6. Add the onions and sauté until translucent.
  7. Add the pork and cook while stirring for 2 to 3 minutes.
  8. Add the mushrooms and mix gently.  Cook for another 2 or 3 minutes.
  9. Add the tomatoes, stirring for another 2 to 3 minutes.
  10. Remove the pork mixture from the heat.  Add the cilantro and mix well.
  11. Using a large spoon, fill each pepper with the stuffing mixture.
  12. Place baking dish into the oven and bake for about 10 minutes
 
*Shallots, leeks, garlicscapes and ramps are all happy variations depending on availability.
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Strawberry Coconut Soup - No Cook, No Dairy

7/3/2017

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​Serves 4
  • 2 cups Strawberries
  • 1 cup Orange Juice*
  • 1 cup Coconut Milk
  • 1 teaspoon good vanilla extract
  • 5 Mint leaves
 
Directions
  1. *If you are squeezing fresh oranges, you may want to use ½ cup orange juice.  Fresh has a much stronger flavor than pre-squeezed juice (even if it is 100% not from concentrate without pulp – which is what we used). Add a little more coconut milk or water if you need it to be a thinner consistency if you are fresh-squeezing the oranges.
  2. First, hull the strawberries, discarding the leafy tops. Then roughly chop them and add them to a blender. Add the orange juice, coconut milk, vanilla and mint leaves to the strawberries.  Puree until smooth, then serve chilled.  Garnish with strawberries or a few sprigs of minced mint leaves.
 
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Strawberry Rhubarb Crisp - Slow Cooker

7/3/2017

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​Ingredients
3 cups sliced strawberries
3 cups sliced rhubarb
1/2 cup sugar
1 tablespoon grated orange peel
1 cup yellow cake mix (dry)
1 cup old-fashioned oats
1/4 teaspoon ground cinnamon
1/2 cup cold butter, cut into cubes
Whipped cream, if desired
Steps
1    In medium to large slow cooker, toss strawberries, rhubarb, sugar and orange peel.
2    In medium bowl, stir cake mix, oats and cinnamon. Cut in butter with pastry blender or two knives until mixture is size of small peas. Dump on top of strawberry-rhubarb mixture.
3    Cover; cook on High heat setting 2 1/2 to 3 hours or until fruit is bubbling and crisp topping is lightly golden brown. Serve immediately with whipped cream.
 
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    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.

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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