Blog Archives - Litchfield Farmers' Market

Kohlrabi and Squash Skillet

9/27/2023

Ingredients

4 slices smoked bacon
½ onion, diced
1 kohlrabi, thinly sliced
½ pound yellow crookneck squash, sliced
3 cloves garlic, crushed
½ teaspoon salt
1 teaspoon ground black pepper

Directions

Cook bacon in a large skillet over medium-high heat, turning occasionally, until beginning to crisp and release bacon drippings.
Add onion and kohlrabi to skillet; cook and stir 5 minutes. Add yellow squash, garlic, salt, and black pepper. Cook until squash has released some liquid but is not soggy, about 10 minutes. Serve immediately.

Honey Glazed Carrots and Celery

9/20/2023

Ingredients

1 lb carrots
1 stalk celery chopped
1/4 cup onion finely chopped
1/2 cup white wine dry
1/2 cup water
2 tbsp extra virgin olive oil
1 1/2 tbsp honey
1/4 tsp dill dried

Instructions

Clean, peel, and chop carrots. Chop celery. Set both aside. Finely chop onion.
Heat olive oil in a medium saucepan. Saute onion for 5 minutes.
Add carrots, celery, and remaining ingredients. Bring to a boil. Cover. Reduce heat to low. Simmer for 10-12 minutes until vegetables are tender-crisp.
Sprinkle with a pinch of dried dill and serve.

Stuffed Sweet Onions with Bacon

9/13/2023

Ingredients

4 medium sweet onions
2 small zucchini, shredded
1 large garlic clove, minced
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup dry bread crumbs
4 thick-sliced bacon strips, cooked and crumbled
1/4 cup grated Parmesan cheese
1/4 cup reduced-sodium chicken broth

Directions

1. Peel onions and cut a 1/4-in. slice from the top and bottom. Carefully cut and remove the center of each onion, leaving a 1/2-in. shell; chop removed onion.
2. In a large skillet, saute the zucchini, garlic and chopped onions in oil until tender and juices are reduced. Stir in the basil, thyme, salt and pepper. Remove from the heat. Stir in the bread crumbs, bacon and Parmesan cheese. Fill onion shells with zucchini mixture.
3. Place in a greased 3- or 4-qt. slow cooker. Add broth to the slow cooker. Cover and cook on low for 4-5 hours or until onions are tender.

Peach and Tomato Caprese Salad

9/6/2023

Ingredients

2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon flaked salt, divided
2 large heirloom tomatoes, cut in 1 inch cubes
2 ripe peaches - halved, pitted, and cut in 1 inch cubes
1 (8 ounce) ball fresh mozzarella, thinly sliced
6 leaves fresh basil, chopped large

Directions

Whisk together olive oil, balsamic vinegar, and 1 pinch flaked salt in a small bowl until dressing is smooth.
In a bowl, mix tomato and peach cubes with mozzarella and basil leaves. Drizzle dressing over salad and gently mix together. Sprinkle with remaining flaked salt.