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Sweet Potato Hummus

10/26/2022

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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.
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Slow Cooker Root Vegetable Stew

10/19/2022

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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.
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October 19th, 2022

10/19/2022

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Hungarian Apple Soup

10/12/2022

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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.
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Italian Escarole, Radicchio and Potato Soup

10/5/2022

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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.
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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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  • 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