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  • Home
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    • Recipes
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    • A Practical Cat's Book of Household Clues
  • Inside the Market
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MAPLE BACON ICE CREAM

8/24/2016

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Picture
​Serves:
 
2 cups heavy cream
¾ cup whole milk
⅓ cup maple syrup
1 teaspoon vanilla extract
3 to 4 slices of thick bacon, cooked crisp and crumbled
 
  1. Following the direction of your particular ice cream maker, add the cream, milk, syrup and vanilla to the chilled cylinder.
  2. Process for a few minutes, until the mixture begins to thicken.
  3. Add the bacon bits and continue to process according to the manufacturer’s instructions.
  4. Place the ice cream in a tight sealing container and freeze for at least two hours before serving.
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SWEET CORN RELISH

8/16/2016

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Picture
​Serves: 6
 
5 large ears fresh sweet corn, shucked
2 tablespoons brown sugar
1 cup cider vinegar
⅔ cup water
2 small cloves garlic
½ teaspoon cumin powder
2 teaspoons Dijon mustard
1 to 1½ cups diced red bell peppers
1 medium jalapeno pepper, minced
½ cup scallion whites, minced
 
Optional garnish: 3 tablespoons cilantro leaves

  1. Bring large pot of salted water to a boil.
  2. Prepare an ice bath by putting 2 to 3 cups of ice cubes in a large wide bowl and adding 2 to 3 cups of cold water.
  3. Blanch the corn ears for 4 to 5 minutes.  Immediately place the ears into the ice bath with tongs.
  4. When the ears are cold, place them on a clean dry dishtowel.  Remove the kernels from the cob with a sharp knife and place them in a large bowl.
  5. In a medium saucepot, bring the cider, water, sugar, cumin, mustard and the garlic cloves to a boil.  Cook while stirring for about 2 minutes.
  6. Remove the garlic cloves from the mixture and dispose of them.
  7. Add the bell peppers, jalapeno and scallions to the corn kernels.
  8. Pour the hot liquid mixture over the corn mixture.
  9. Toss thoroughly, cover and refrigerate overnight, stirring occasionally.
  10. Place the relish in a tight sealing container.  Bring to room temperature before serving.  Garnish as desired.
 
Note: May be stored for up to a week.

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SAUSAGE STUFFED TOMATOES

8/10/2016

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Picture
Serves: 4
 
4 large firm ripe tomatoes, insides scooped out and reserved for another purpose
¾ lb. sweet Italian sausage
1 small shallot, minced
2 tablespoons shredded parsley, plus a few whole leaves for garnish
1 cup ricotta, divided
Salt and fresh ground pepper

  1. Brown sausage meat in large saucepan.  Remove to a medium bowl with a slotted spoon.  Set aside.
  2. Place the shallots in the same saucepan with sausage drippings and sauté shallots until translucent.  Remove shallots to the sausage bowl with a slotted spoon.
  3. Preheat oven to 375º.
  4. Mix ½ cup of the ricotta and 2 tablespoons of parsley into the sausage mixture and stir until blended.
  5. Spoon the mixture into the prepared tomato cups and place them in a casserole or baking dish.
  6. Put the tomatoes into the oven and roast for 15 to 20 minutes depending on their size.
  7. Place the tomatoes on a serving dish.  Spoon a dollop of the remaining ricotta on the top each tomato and garnish with a few parsley leaves.  Serve.
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DIY TACOS

8/2/2016

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Picture
​Serves: 4 to 6
 
            6 soft flour tortillas
            6 crisp corn tortillas
            2 lbs. sweet sausage or ground pork, cooked until lightly browned
            2 cups tomato salsa
            2 cups Monterey Jack or “nachco” cheese
            2 ears fresh corn, cooked and shaved from the cob
            2 avocadoes, diced
            1 cup tomatillo salsa
            1 cup sweet peppers, diced
            1 cup snow peas, slivered
            1 cup zucchini, diced
            1 cup radish, minced
            1 cup jicama or celery root, diced
            1 cup hummus
            1 cup jalapeno chili, minced
            1 cup crisp tart apple, diced
            1 cup scallions, sliced thin
            1 cup cilantro, shredded
            1 cup leftovers, chopped or diced as appropriate
 
  1. Preheat the oven to 250º,
  2. Prepare a dish or basket lined with cloth napkins.
  3. Place each ingredient in its own bowl or dish and arrange on a Lazy Susan or distributed around the table.
  4. Warm the tortillas according to the directions and then place them in the prepared dish or basket and cover them with the ends of the napkins or cloth.
  5. Invite your family to create their own tacos and devise an appropriate name for each creation.
 
 
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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.

    Ingredients

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    Caul
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    Cayenne Pepper
    Celeriac
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    Celery Seed
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    Cheddar Cheese
    Cherries
    Chervil
    Chestnuts
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    Chicken Broth
    Chicken Thighs
    Chickpeas
    Chili Powder
    Chinese Black
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    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
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    Farro
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    Feta
    Feta Cheese
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    Fiddleheads
    Figs
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    Garlic Scapes
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    Gingersnaps
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    Goose
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    Green Chilies
    Green Onions
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    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
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    Mustard Greens
    Nutmeg
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    Olive Oil
    Olives
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    Parsley
    Parsnips
    Pasta
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    Peppers
    Pine Nuts
    Pizza
    Plums
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    Pork Spareribs
    Port
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    Prunes
    Puff Pastry
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    Pumpkin Seeds
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    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
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    Watermelon
    White Chocolate
    White Wine
    White Wine Vinegar
    Wild Rice
    Worcestershire Sauce
    Yellow Onions
    Yogurt
    Zucchini

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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