Farm-Fresh Market
  • 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 2019
  • 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 2019

Creamy Turkey Wild Rice Soup

12/4/2019

0 Comments

 
Picture
Serves: 8
2 tablespoons olive oil
8 oz. mushrooms, sliced
1 cups carrots, sliced
1 cups celery, sliced
½ cup chopped onions
6 – 8 cups turkey or chicken broth
2 cups cooked wild rice (approximately 1½ cups uncooked)
1½ cups turkey gravy
1½ cups light cream, room temperature
4 cups cubed turkey
Salt and pepper to taste
4 tablespoons fresh minced parsley
  1. Heat the olive in a large stock pot over medium high heat.
  2. ​Add mushrooms, carrots, celery and onion. Cook about 5 minutes until tender.
  3. Add the broth and bring to a boil. Reduce to a simmer and cook for about 20 to 30 minutes.
  4. ​Add in the wild rice, turkey gravy, and turkey then return to a simmer until all the ingredients are warmed through. Remove from the heat.
  5. Season with the salt and pepper to taste.
  6. Mix a cup of the cooked liquid slowly with the light cream in a separate bowl.
  7. ​Add the cream mixture slowly to the stoup, stirring constantly
  8. Ladle into serving bowls and garnish with the parsley.
0 Comments

Gluten-free Pumpkin Cheesecake with Gingersnap Crust

11/20/2019

0 Comments

 
Picture
Serves 8
​
Crust:
2 ½ to 3 cups gluten-free gingersnap cookies crumbled medium finely
3 tablespoons brown sugar
6- 8 tablespoons melted unsalted butter
Pinch of salt


Cheesecake:
1 tablespoon softened unsalted butter
24 oz cream cheese, softened
1 cup brown sugar
1 ½ cups pumpkin puree
½ cup heavy cream

⅓ cup maple syrup
1 tablespoon vanilla extract
¼ teaspoon ground cloves
½ teaspoon ground allspice
¾ teaspoon ground cinnamon
4 large eggs


  1. Preheat oven to 350°.
  2. ​Butter a 9-inch springform cakepan and set aside.
  3. Use a fork to combine the gingersnap crumbles, 3 tablespoons of brown sugar and the melted butter, taking care to add only sufficient butter to bind the other ingredients.
  4. ​Press the crust mixture into the bottom and up about 2 inches of the sides of the buttered pan.
  5. Add the cream cheese and brown sugar to a large bowl and beat with an electric beater until the mixture is light and fluffy.
  6. ​Add the pumpkin, stirring to blend well.
  7. Add the heavy cream, maple syrup, cinnamon, allspice and vanilla. Stir to blend well.
  8. ​Add one egg at a time and using an electric beater on a slow speed, beat each egg into the mixture thoroughly.
  9. Pour the batter into the prepared springform pan. Bake in in the preheated oven for 55 to 85 minutes or until the center is set.
  10. Set on a rack to cool for 30 minutes. Then refrigerate overnight.
0 Comments

November 13th, 2019

11/13/2019

0 Comments

 
Picture
Makes: 2¼ quarts
2 tablespoons butter
1 medium onion, chopped
3 garlic cloves, minced
½ cup dry white wine
3 pounds turnips, peeled and diced into 1-inch cubes
1 quart reduced-sodium chicken broth
1 medium potato, peeled and cubed
1 cup half & half
½ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon good green olive oil
1 tablespoon of your favorite hot pepper sauce
3 cups fresh baby spinach
  1. In a large soup pot, melt the butter over medium-high heat.
  2. ​Add onion and cook and stir until tender.
  3. Add garlic and cook 1 minute longer.
  4. ​Stir in wine. Bring the mixture to a boil, then reduce to a simmer. Cook until liquid is reduced by half.
  5. Add turnips, broth and potato. Return to a boil, then reduce to a simmer, uncovered for 20-25 minutes, until vegetables are tender.
  6. ​Cool slightly then process the mixture in a blender or processor, in batches as required until the mixture is pureed.
  7. Return the soup to pan and stir in the cream, salt, nutmeg and hot pepper sauce. Heat the soup through over medium low.
  8. ​​While the soup is reheating, heat the olive oil in a large skillet over medium high heat. Add the spinach and wilt it gently.
  9. Ladle the soup into serving bowls, top with the wilted spinach and serve.   
0 Comments

Roasted Acorn Squash with Nutmeg

11/6/2019

0 Comments

 
Picture
Serves 2
1 medium acorn squash
2 tablespoons softened sweet butter
½ teaspoon salt
½ teaspoon freshly ground pepper
¼ teaspoon nutmeg


  1. Preheat oven to 350°
  2. ​Halve the squash lengthwise from stem to toe. Scoop out the seeds and strands.
  3. Shave a tiny bit of the outside middle of each half, so that each half will sit flat.
  4. ​With a small sharp knife, slit the flesh repeatedly around the inside edge of each half.
  5. Put 1 tablespoon of butter in each half. Then distribute the seasonings equally between the two halves.
  6. ​Roast in the oven for 40 to 50 minutes, depending on the size of the squash, until it is easily pierced with a fork.
  7. Serve at will.


NOTE: This recipe can readily be doubled. Roasted squash freezes well.
0 Comments

Italian Roast Pork Loin with Chestnut Puree

10/30/2019

0 Comments

 
Picture
Serves: 6 to 8

3- 5
lb. pork loin roast

3 tablespoons fresh minced rosemary leaves
6 to 8 large sprigs of rosemary
2 cloves garlic, minced or pressed
½ teaspoon sea salt
1 teaspoon freshly ground pepper
1⁄4 cup good green olive oil
½ cup chicken or vegetable broth

Emulsion:
½ cup good green olive oil
1 tablespoon fresh minced rosemary leaves

Chestnut purée – see recipe below.

  1. Oven at 300°F.
  2. Combine 3 tablespoons minced rosemary, garlic, salt, pepper, and olive oil.
  3. Rub rosemary mixture all over pork loin.
  4. Heat a large dry skillet for 1 full minute then place the pork into it and sear on all sides.
  5. Place pork on top of a bed rosemary springs in roasting pan.
  6. Roast for hour and 10 minutes to 1 hour and 45 minutes until meat thermometer reads 145°F for slightly pink.
  7. While roasting, make the emulsion by blending the ½ cup of green olive oil with 1 tablespoon of minced rosemary and gently keeping it warm until ready to serve.
  8. When the pork is done remove it from the oven and tent it with foil for about 20 minutes.
  9. When ready to serve, place a ladle of chestnut purée on each dish and top with slices of the roasted pork loin. Finally, drizzle each dish with a tablespoon of the emulsion.

CHESTNUT PUREÉ
Yield: 2½ cups

2 pounds chestnuts, boiled and shelled
2½ cups milk, plus for desired consistency
½ teaspoon salt
Zest of 1 lemon
1 vanilla bean


  1. Mash the chestnut meats through a food mill or a processor.
  2. Heat the milk in a medium saucepan whisking gently.
  3. Prepare the vanilla by slitting the bean lengthwise but only half way through the bean. Scrape out the tiny seeds into the milk. Then put the pod into the mix as well. Cook mixture for about 10 minutes.
  4. Remove the vanilla bean pod and discard.
  5. Add the chestnut purée to the saucepan and blend it into the milk mixture well.
  6. Cook for 15 to 20 minutes, stirring occasionally. The purée is ready when it is a creamy and can coat a wooden spoon.


0 Comments

Pumpkin Roasted in Rosemary and Olive Oil with Burrata

10/22/2019

1 Comment

 
Picture
Enjoyed by Anna at lunch in Bologna.  Thick slices of pumpkin roasted in a bit of olive oil and sprigs of rosemary. Then it was served with a small ball of Burrata, an extra creamy mozzarella that makes a sack of itself to hold the creamiest part. Try it yourself and let us know your results.   
1 Comment

Seckle Pears Roasted with Wine, Vanilla, Thyme and Marscapone

10/16/2019

0 Comments

 
Picture
Serves: 4
Cream
1 cup whipping cream
1 whole vanilla bean
½ cup Mascarpone
1 tablespoon confectioner’s sugar

Roasted Pears
8 Seckel pears, halved and cored
2-3 tablespoons fresh lemon juice
2 tablespoons sweet butter, diced
1 tablespoon granulated sugar
½ cup dry red wine
16 small sprigs of fresh thyme, divided


  1. Pour the cream into a medium bowl.
  2. ​Carefully slit the vanilla bean down one side and scrape the seeds into the cream. Stir well then add the bean pod too. Place in the refrigerator for at least an hour
  3. Pre heat oven to 375°.
  4. ​Place pear halves cut side up in a baking dish large enough for them to fit snugly.
  5. Pour the wine into the bottom of the baking dish.
  6. ​Drizzle the lemon juice over the pears. Then sprinkle the pears with the granulated sugar.
  7. Top the pears with half of the thyme sprigs.
  8. ​Place the baking dish into the oven for 15 to 20 minutes, depending on the size of the pears.
  9. Remove from the oven, turn the pears cut side down and return to the oven for another 15 to 20 minutes.
  10. ​Remove the cold cream from the refrigerator. Add the mascarpone to the bowl and beat with an electric whisk until well blended.
  11. Add the confectioner’s sugar to the cream mixture and continue whisking until soft peaks will form.
  12. Remove the pears from the oven when a toothpick will slide into the flesh easily. Discard the roasted thyme sprigs.
  13. ​Place pears on serving dishes. Top with a substantial dollop of the cream and garnish with the remaining thyme sprigs.
​NOTE: the pears can be roasted in advance and re-warmed when desired.
0 Comments

Eggplant Stuffed with Pancetta, Peppers, Tomatoes and Leeks

10/9/2019

0 Comments

 
Picture
Serves 4
2 medium eggplant
12 oz. chopped pancetta
1 small clove of garlic, pressed or minced
1 leek, white part only, halved and thinly sliced
½ cup bell peppers, diced
1 cup tomatoes, diced
½ cup dry white wine
1 cup shredded cheddar cheese
3 tablespoons shredded parsley
  1. Preheat oven to 375°.
  2. ​Halve each eggplant. Scoop out the insides and dice. Retain the eggplant shells on the side.
  3. Heat a large saucepan. Add the pancetta and cook until it releases its drippings but is not yet crispy. Using a slotted spoon, drain the pancetta and set aside. Pour off all but 2 tablespoons of the drippings in the saucepan.
  4. Add the leeks, garlic and the peppers to the saucepan and sauté until softened and translucent, stirring occasionally.
  5. Add the diced eggplant and the tomatoes. Mix well, then add half the wine. Sauté about 2 to 3 minutes while stirring. Add the remaining wine as needed to keep the mixture moist.
  6. ​Remove from the heat and let cool slightly.
  7. Add the pancetta back pan and blend it to the mixture.
  8. Sprinkle a little of the shredded cheese into each of the four eggplant shells.
  9. Spoon the mixed vegetables into the eggplant shells and top with the remaining shredded cheese.
  10. Sprinkle a little of the parsley on top of each shell.
  11. Place in the oven and let bake for 20 to 25 minutes.
  12. ​Garnish each shell with the remaining parsley and serve.
0 Comments

Panzanella Salad Soup

10/2/2019

0 Comments

 
Picture
This soup is literally left over panzanella salad.  Add all the salad ingredients to a pot.  Add sufficient liquid to be able to cook/simmer the soup for 20 minutes.  Puree in batches.  Eat room temperature or hot.  Freezes well.

There are a variety of recipes for panzanella salad, with the basic ingredients being tomatoes and slightly stale bread cubes.  The recipe tasting version included summer vegetables and was dressed with a balsamic vinaigrette.  Vegetable broth was used for the broth.

Ingredients for salad
Zucchini cut into 1 inch pieces
Tomatoes cut into 1 inch pieces
Thinly sliced red onion
Fresh corn kernels
French bread baguettes, slightly stale, cubed
Fresh mozzarella cheese pearls

Dressing:
Olive oil 

Balsamic vinegar
Minced garlic
Italian seasoning
Salt and coarsely ground pepper
0 Comments

Cream of Celery Soup

9/25/2019

0 Comments

 
Picture
Serves: 4 – 5
3 small cloves of garlic, peeled and pressed or minced
8 small to medium stalks of celery, trimmed and sliced, a few leaves reserved
3 small leeks, sliced
2 potatoes, peeled and diced
7 cups of water
1¼ cup hot milk
2 tablespoons butter
2 tablespoons cake flour (all-purpose is fine)
1 whole clove
1 teaspoon sea salt
1 teaspoon white pepper
  1. Place all the prepared vegetables into a large soup pot. Add water and bring to a simmer. Cover and continue to simmer over a medium heat for about 45 to 60 minutes. Stir occasionally.
  2. ​In a medium sauce pot, melt the butter.
  3. When the butter foam begins to subside, whisk in the cake flour until smooth.
  4. ​Slowly pour the hot milk into the flour butter mixture, whisking briskly.
  5. Add the clove, salt and pepper and whisk together smoothly.
  6. ​Set the white sauce aside.
  7. When the soup pot vegetables are cooked, remove from the heat and blend the contents in a blender or processor, being careful with the hot liquid. Do it in batches as required by your equipment.
  8. ​Return the blended vegetables to the soup pot. Whisk in the white sauce until well mixed.
  9. Adjust the seasonings as required.
  10. ​Serve hot and garnish with the reserved celery leaves.
0 Comments

Chicken Normandy

9/18/2019

0 Comments

 
Picture
Serves:4
8 chicken thighs
Salt and freshly ground black pepper

5 tablespoons butter, divided
2 tablespoons olive oil
1 large onions, diced

2 carrots, diced
3 sprigs thyme
1 bay leaf
½ cup Calvados or Applejack

2 cup cloudy apple cider
4 large shallots, peeled and halved, but left connected at the root
3 medium apples, peeled, cored and cut into wedges
1 cup crème fraîche
  1. Preheat oven to 375°.
  2. ​Season the chicken with salt and pepper.
  3. In a Dutch Oven or a deep, heavy saucepan, melt 2 tablespoons of the butter with the olive oil over medium-high heat. Add the chicken skin side down and brown. Turn and brown the opposite side. Transfer to a plate.
  4. ​Pour off all but about 2 tablespoons of the fat from the Dutch oven. Add the diced onions, carrots, thyme and bay leaf and cook until the onions are translucent, about 5 minutes.
  5. Add the Calvados or Applejack, bring to a low simmer. Add the cider, scraping up the brown bits. Bring to a boil, reduce to a simmer. Cook, stirring occasionally until the liquid is reduced by half.
  6. ​Return the chicken to the pan. Cover the Dutch oven and place it into the oven for approximately 30 minutes.
  7. While the chicken is cooking, melt 2 tablespoons butter in a large skillet. Add the shallots and a pinch of salt, cover and cook over medium heat for 10 minutes, shaking the pan occasionally.
  8. ​Add the last tablespoon of butter to the skillet and increase the heat to medium high. Shift the shallots to the outer edges of the pan and add the apple wedges to the center. Sear on each side for about 10 minutes, until caramelized.
  9. Remove the Dutch oven from the oven. Transfer the chicken pieces to a serving bowl. Cover with foil.
  10. ​Strain the Calvados and vegetable sauce into a large measuring cup. Dispose of the strained vegetables and return the liquid to the pan.
  11. Whisk in the crème fraiche. And cook until thickened.
  12. ​Add the mixture to the apple and shallot pan.
  13. Simmer until the sauce coats the back of a spoon. Adjust the seasoning as needed. Pour gently over the chicken and serve.
0 Comments

Spicy English Parsnip Soup

9/11/2019

0 Comments

 
Picture
Serves 6-7
4-5 cups cleaned and diced parsnips
5 medium shallots, chopped
1 clove garlic, pressed or minced
4 tablespoons butter
1 tablespoon olive oil
2 teaspoons curry
1 teaspoon powdered ginger
6 cups chicken broth
½ cup half & half
Salt and pepper to taste
3 tablespoons minced parsley for garnish
  1. Melt the butter with the oil in a large soup pot. Add the parsnips and the shallots and saute them over a medium heat for about 3 minutes.
  2. ​Sprinkle the curry and the ginger on the vegetables and toss them all together lightly.
  3. Add the chicken broth and bring to a boil. Lower the heat to a simmer, cover and cook for about 30 minutes until the parsnips are very tender.
  4. ​Working in batches as needed, puree the vegetables in a blender or processor until thick and creamy.
  5. Return the soup to the pot and reheat gently.
  6. ​Add the half and half, the salt and pepper and stir well. Do not let the soup return to a boil.
  7. Ladle the soup into serving bowls and garnish with the parsley.
0 Comments

Creamy Mushroom Pasta

9/4/2019

0 Comments

 
Picture
 Serves 4
1 tablespoon butter
1 tablespoon olive oil
1 clove garlic, minced or pressed
1 medium shallot, minced
1 lb. shitake mushrooms, sliced to ½ inch
1 cup dry white wine
1 cup chicken broth
Salt & pepper to taste
¾ cup heavy cream, room temperature
1 ½ teaspoons fresh parsley, minced
1½ teaspoons fresh chives, minced
1 lbs. fettuccini


Freshly grated Parmigiano for serving
  1. Bring a large covered pot of water to a boil
  2. ​Melt butter in a generous sized sauté pan. Add the olive oil and blend with the butter.
  3. Add the garlic and the shallots. Sauté until the garlic is fragrant and the shallots translucent.
  4. ​Add the mushrooms and sauté, stirring occasionally, until they release their moisture.
  5. Meanwhile, add the fettuccine to the boiling water and cook according to directions.
  6. ​Add the wine and the broth. Mix well. Cook over a medium heat until the sauce is reduced by a third.
  7. Slowly add the room temperature cream while continuing to stir. Reduce heat to a very low simmer.
  8. ​When the pasta is done, drain well and place it in a serving dish.
  9. Ladle the mushroom sauce over the pasta. Garnish with the parsley and chives. Serve with the cheese.


0 Comments

Roasted Spicy Cauliflower

8/28/2019

0 Comments

 
Picture
  1. Serves 5 to 6
2½ cups dry white wine
⅓ cup olive oil
¼ cup kosher salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
1 head cauliflower, leaves removed


  1. Preheat oven to 475°.
  2. ​Bring 8 cups of water to a boil in a large pot. Add the wine, oil kosher salt, juice, butter, red pepper flakes, sugar and bay leaf, stir and return to a boil.
  3. Add the whole cauliflower head, return to a boil and immediately reduce to a simmer.
  4. ​Simmer for about 15 to 20 minutes, rotating the head in the pot, until a skewer or knife can be easily inserted into the center.
  5. Transfer the head to a colander and drain well. Then place the cauliflower head into a rimmed baking dish.
  6. ​Place the dish into the oven for 30 to 40 minutes, rotating it in the oven at the halfway mark, until golden brown.
  7. Transfer the whole head to a serving dish. Cut the head into 1 to 1½ inch slabs and serve.
0 Comments

Broccoli Salad with Peanut Butter Dressing

8/22/2019

0 Comments

 
Picture
-Adapted from Bon Appetit
Serves 4
Dressing
¼ cup creamy peanut butter
2 tablespoons plain rice vinegar
1 tablespoon soy sauce
½ teaspoon sugar
1 tablespoon sesame oil
2 tablespoons water
2 tablespoons minced ginger
½ teaspoon salt

Salad
2 small heads of broccoli, florets cut from the stalks and stalks thinly sliced
1 small cucumber, thinly sliced
4 radishes, thinly sliced
3 tablespoons good green olive oil
2 tablespoons plain rice vinegar
2 tablespoons dried cranberries
3 tablespoons roasted pumpkin seeds
Cilantro sprigs for garnish
  1. Whisk peanut butter, vinegar, soy sauce, sugar, sesame oil, ginger and water in a small jar with a tight lid. Test and season with salt as required
  2. ​Place the florets and sliced stalks of broccoli in a salad bowl with the cucumbers, radishes, cranberries and pumpkin seeds.
  3. Add the olive oil and rice vinegar. Toss lightly. Taste test and adjust seasoning as required. Toss again.
  4. ​Serve into 4 dishes. Garnish each with a few sprigs of cilantro. Drizzle the peanut butter dressing over each of the dishes and serve.
0 Comments

Grill Roasted Spicy Corn

8/14/2019

0 Comments

 
Picture
Serves: 6
6 tablespoons butter, softened
1 teaspoon cumin
½ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon freshly ground pepper
1 tablespoon fresh lime juice
¾ cup shredded cilantro
6 ears corn, shucked and de-silked

6 pieces of foil



  1. Prepare the grill for high heat.
  2. ​Mix the cumin, cayenne, salt, pepper and lime juice into the softened butter and blend together.
  3. Add the cilantro and mix again.
  4. ​Place each ear of corn in the middle of a piece of foil, shiny side up.
  5. Slather each ear with 1 tablespoon of the flavored butter.
  6. Fold the sides of each foil up around each ear and fold down tightly until the foil is firmly against the corn. Close each end over tightly.
  7. Place the ears on the grill and cook for 5 minutes.
  8. Turn each foil wrapped ear over and cook for another 5 minutes.
  9. Place each ear of corn to either an upper shelf of the grill or to the less hot side for another 10 minutes.
  10. Remove the corn from the grill. Unwrap and place in a serving dish, drizzle with any remaining flavored butter and serve.


0 Comments

Sausage and Cheese Stuffed Tomatoes

8/7/2019

0 Comments

 
Picture
  1. Serves 6
6 large firm tomatoes, insides removed and reserved for another use
1 lb. sweet Italian sausage, casings removed
1½ cups shredded mozzarella cheese
2 to 3 shallots, minced
2 medium cloves garlic, minced or pressed
½ bell pepper, diced
15 to 20 shredded basil leaves, or 6 tablespoons basil sprouts
½ cup chicken broth or dry white wine
6 small sprigs of basil or a few sprouts for garnish


  1. Preheat oven to 350°.
  2. ​Place the sausage meat in a large skillet and brown. Remove the crumbled meat with a slotted spoon to a bowl, retaining the drippings in the pan.
  3. Add the shallots and garlic to the pan over low heat and sauté until aromatic.
  4. ​Add the peppers and sauté about 2 minutes, stirring occasionally.
  5. Remove from the heat. Drain off excess moisture if there is any.
  6. ​Add the basil leaves or sprouts to the mixture and toss well.
  7. Place the tomato shells in a baking dish so that they fit snugly. Place about a tablespoon of mozzarella into each tomato shell.
  8. ​Spoon the sausage mixture into each tomato, pressing down firmly with the back of a spoon, leaving about a ½ inch of each tomato unfilled.
  9. Spoon a generous amount of mozzarella into the remaining space in each tomato.
  10. ​Add the ½ cup of liquid to the bottom of the dish.
  11. Place the baking dish in the oven and bake for about 20 to 25 minutes
  12. Top each tomato with a sprig of basil or a few sprouts and serve.


0 Comments

Zoodles with Clantro-Lime Shrimp

7/31/2019

0 Comments

 
Picture
Serves: 4
2 tablespoons good green olive oil
20-24 extra-large shrimp, shelled
3 cloves garlic, minced or pressed
4 tablespoons diced peppers, use the most colorful ones you can find
¼ cup white wine or chicken broth
2 tablespoons lime juice
4 small to medium zucchini, spiralized into zoodles
1 teaspoon lime zest
4 tablespoons shredded cilantro, divided
Salt and pepper to taste


  1. Pour olive oil into large sauté pan.
  2. Add minced or pressed garlic. Sauté until aromatic.
  3. Add peppers and sauté until soft.
  4. Add wine or broth, lime juice and mix well.
  5. When the liquids are fully warmed, add the shrimp. Sauté until pink about 2 minutes.
  6. Add the zest and half the cilantro. Toss well.
  7. Add the zoodles and mix, tossing gently.
  8. Remove the mixture to a serving bowl. Garnish with the remaining cilantro and serve.
0 Comments

Blueberry Slushie

7/22/2019

0 Comments

 
Picture
Serves 2
2 heaping cups frozen blueberries
1 cup vanilla Greek yogurt
2 tablespoons lime juice
1 cup milk
¼ teaspoon salt
1½ tablespoon maple syrup
6 ice cubes


Possible garnishes:
Fresh blueberries
Sprig of mint
​Slice of peach


​Place all the ingredients in a blender or processor. Process or puree until smooth. Spoon into glasses. Garnish and serve.
0 Comments

Celery, Fennel, Apple and Radish Slaw

7/17/2019

0 Comments

 
Picture
Serves 6
3 tablespoons olive oil
2½ tablespoons cider vinegar
2 teaspoons lemon juice
¼ teaspoon sugar
1½ tablespoons fresh mint leaves, shredded
6 stalks celery, shaved or julienned
2 medium fennel bulbs, julienned
1 large Granny Smith apple, cored and thinly sliced with peel intact
4 medium radishes, halved and thinly sliced
2 tablespoons fennel fronds, chopped


  1. Mix the first 5 ingredients in a sealable jar. Shake vigorously. Set aside.
  2. Place the next four ingredients in a large serving bowl.
  3. When ready to serve, drizzle the re-shaken dressing on top of the salad. Toss lightly.
  4. Sprinkle the fennel fronds across the top of the salad and serve.
0 Comments

Honey Yogurt Cheesecake​    adapted from Yotam Ottolenghi

7/10/2019

1 Comment

 
Picture
​Serves: 8
2 cups + 2 tablespoons plain Greek yogurt
12 ounces Nairn’s gluten-free oat graham crackers, broken into pieces
5 tablespoons unsalted butter, melted
1½ tablespoons fresh thyme leaves
14 ounces whipped cream cheese, room temperature
¼ cup + 1 tablespoon confectioners’ sugar
1 full teaspoon fine lemon zest
5½ ounces white chocolate, broken into pieces
3 tablespoons honey

Parchment paper
9-inch springform pan


  1. Cut a circle from the parchment paper to fit the springform pan.
  2. Line the pan and set aside.
  3. Spread a clean soft cloth across a sieve and set it above a bowl.
  4. Spoon the yogurt into the cloth and then draw up the edges of the cloth. Twist the edges of the cloth to squeeze out all moisture from the yogurt. Press as much moisture as possible from the yogurt. Afterward you should have 1 2/3 cups of thickened yogurt. Set aside. Discard waste liquid.
  5. Place Narin’s broken cookies in a plastic baggie and crush them finely with rolling pin. Place the crumbs in a small to medium mixing bowl. Add the melted butter and 1 tablespoon of thyme. Mix well. Spoon the mixture into the springform pan, pressing it down to form an even layer. Place in the fridge.  
  6. Whisk the cream cheese, strained yogurt, confectioner’s sugar, and the lemon zest together until smooth and well combined.
  7. Melt the chocolate in a double boiler OR set a bowl over a pan of barely simmering water. Stir the chocolate frequently for 2 -3 minutes. Spoon the melted chocolate into the cream cheese mixture. Whisk until smooth.
  8. Spread the cream cheese mixture over the cookie base evenly then refrigerate for at least 3 hours until fully set.
  9. When ready to serve, warm the honey and with the remaining thyme until thin and runny. Drizzle over the cheesecake.
  10. Remove the cheesecake from the spring-form pan and plate. Slice and serve.
1 Comment

July 10th, 2019

7/10/2019

0 Comments

 
0 Comments

Sprouting Thoughts

7/3/2019

0 Comments

 
Picture
  • Place a layer of basil sprouts between the lettuce and the tomato of your best BLT recipe.
  • Sprinkle a couple of spoonfuls of cilantro sprouts across the top of your best bowl of gazpacho.
  • Toss a handful into your stir fry at the end.
  • Add some celery sprouts to that Bloody Mary.
  • Mix some arugula sprouts into your egg salad.
  • Spice up your chicken salad with radish or spicy mix sprouts.
  • Add handfuls of cress or cilantro sprouts to your shrimp marinade.
  • Sprinkle a bunch into your lunchtime wrap.
  • Toss some radish or clover sprouts on the top of your tacos.
  • Add some sprouts to your omelet.
  • Mix some sprouts into your barbecue basting liquid.
Oh, and don’t forget to add sprouts of all description to your green salad.
0 Comments

Coffee Granita

6/26/2019

0 Comments

 
Picture
Serves: 4
Time: 15 minutes, plus 3 to 4 hours freezing

3 cups freshly brewed strong coffee or espresso
½ cup brown sugar
1 teaspoon chocolate syrup
2 teaspoons vanilla extract
Chocolate covered coffee beans
Lightly sweetened freshly whipped cream


  1. Stir coffee, sugar, vanilla and syrup together; taste and add more sugar if necessary.
  2. ​Pour mixture into shallow metal or glass pan or bowl. Freeze about 30 minutes, or until ice crystals begin to form at the edges. Gently stir the crystals back into the liquid, not breaking them up entirely.
  3. Continue to stir and break up clumps of crystals every half-hour or so. When the entire mixture has the texture of soft crushed ice, it’s ready to eat.
  4. ​Scoop individual portions into serving dishes or glasses. Top with whipped cream, sprinkle with a few chocolate-covered beans and serve.
​
NOTE: Recipe can be doubled.
0 Comments

Rhubarb-Bacon Jam

6/19/2019

0 Comments

 
Picture
Makes: 1¾ cups
3-5 slices bacon
2 cups chopped fresh rhubarb
2 cups finely chopped red onion
⅓ cup pure Connecticut maple syrup
3 tablespoons apple cider vinegar
1 lemon (1 teaspoon zest; 1 tablespoon juice)
​
  1. Heat a large skillet over medium. Add bacon; cook about 6 to 8 minutes or until brown and crisp.
  2. ​Remove the bacon to drain on paper towels. Reserve 2 tablespoons of the bacon drippings in the skillet.
  3. Add onion to skillet, stirring to scrape up any browned bits.
  4. Reduce heat to medium-low; cook 8 to 10 minutes or until onion is soft and slightly caramelized, stirring occasionally.
  5. Meanwhile, chop cooked bacon.
  6. Return the chopped bacon to the skillet.
  7. Stir in rhubarb, maple syrup, and vinegar. Continue cooking over medium-low 5 to 8 minutes or until rhubarb is soft, stirring occasionally.
  8. Stir in lemon zest and juice. Use a potato masher or a ricer to mash the mixture slightly.


NOTE: Recipe can readily be doubled.
0 Comments
<<Previous
    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

    All
    Acorn Squash
    Allspice
    Almonds
    Anise
    Apple Cider Vinegar
    Apples
    Apricots
    Artichokes
    Arugula
    Asparagus
    Avocado
    Bacon
    Bacon & Hot Pepper Jelly
    Basil
    Beef
    Beets
    Bell Peppers
    Bison
    Blackberries
    Blood Orange
    Blueberries
    Bok Choy
    Bourbon
    Bread
    Broccoli
    Brown Sugar
    Brussel Sprouts
    Buratta Cheese
    Butter
    Buttermilk
    Butternut Squash
    Cabbage
    Cannellini Beans
    Cantaloupe
    Caramelized Onion Jam
    Cardamon
    Carrots
    Caul
    Cauliflower
    Cayenne Pepper
    Celeriac
    Celery
    Chard
    Cheddar
    Cherries
    Chervil
    Chestnuts
    Chevre
    Chicken
    Chicken Broth
    Chili Powder
    Chinese Black
    Chives
    Chocolate Bittersweet
    Chocolate Chips
    Cilantro
    Cinnamon
    Clementines
    Cloves
    Cocoa Powder
    Coconut Milk
    Coffee
    Collard Greens
    Coriander
    Corn
    Crab
    Cranberries
    Cream Cheese
    Cucumbers
    Cumin
    Dark Chocolate
    Dill
    Duck
    Edamame
    Edible Flowers
    Eggplant
    Eggs
    EMU
    Farro
    Fennel
    Feta
    Feta Cheese
    Fettuccini
    Fiddleheads
    Garlic
    Garlic Scapes
    Ginger
    Gingersnaps
    Goat Cheese
    Graham Crackeers
    Green Beans
    Green Chilies
    Ground Meat
    Gruyere
    Ham
    Heavy Cream
    Honey
    Honeydew
    Hummus
    Ice Cream
    Jicama
    Kale
    Kohlrabi
    Lamb
    Leeks
    Lemon Juice
    Lime
    Maple Syrup
    Miint
    Milk
    Mint
    Mozzarella
    Mushrooms
    Nutmeg
    Oats
    Olive Oil
    Olives
    Onions
    Orange Juice
    Orzo
    Pancetta
    Pansies
    Parmesan Cheese
    Parsley
    Parsnips
    Pasta
    Peaches
    Pear Jam
    Pears
    Pea Shoots
    Peppers
    Pine Nuts
    Pizza
    Plums
    Pork
    Pork Spareribs
    Potatoes
    Puff Pastry
    Pumpkin
    Pumpkin Seeds
    Rabbit
    Radicchio
    Radishes
    Ramps
    Raspberries
    Red Currants
    Red Onions
    Red Pepper Flakes
    Rhubarb
    Rice
    Rice Vinegar
    Ricotta
    Rosemary
    Rutabaga
    Sage
    Sausage
    Savory
    Scallions
    Semisweet Chocolate
    Sesane Seeds
    Shallots
    Shitake Mushrooms
    Shortcake
    Shrimp
    Snow Peas
    Soy Sauce
    Spaghetti
    Spinach
    Squash
    Squash Kabocha
    Star Anise
    Stew
    Strawberries
    Sugar Snap Peas
    Summer Squash
    Sweet Potatoes
    Swiss Cheese
    Tacos
    Tarragon
    Tatsoi
    Thyme
    Tomatoes
    Tomato Ginger Jam
    Tortillas
    Turkey
    Turmeric
    Turnips
    Vanilla
    Walnuts
    Watermelon
    White Chocolate
    White Wine
    Wild Rice
    Yogurt
    Zucchini

    Archives

    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    December 2015
    October 2015
    September 2015
    August 2015

Home

Weekly Update

Vendors

Directions

Contact Us

Copyright © 2017
  • 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 2019