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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

Garlic Scapes and White Bean Dip

6/18/2025

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Picture
​Recipe by Anna Gill

Makes 1 ½ cups

⅓ cup coarsely chopped garlic scapes (about 4 small)
1 tablespoon freshly squeezed lemon juice, more to taste
½ teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 15 oz. can cannellini beans, rinsed and drained
¼ cup extra virgin olive oil, more for drizzling


1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée. 
2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Adjust levels of salt, pepper and lemon juice, as needed.
3. Scrape the dip into a serving bowl and drizzle with a little more olive oil. Place the dip bowl on a larger platter with crudité, crackers, pita pieces and serve. 


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Carrot Top, Baby Spinach Pesto

6/11/2025

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How to use carrot top pesto? Like any other pesto. Mix it with pasta, serve it as a dip, add it to baked smashed potatoes, toss it with white beans, or go all in with carrots and serve it as a spread over roasted baby carrots. 

Ingredients
  • 1 cup packed carrot top greens, tough stems removed
  •  1 cup packed baby spinach
  • 1 large clove garlic, roughly chopped
  • 1/2 cup  roasted unsalted cashews (or other nut of your choice or tahini)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup extra virgin olive oil
 
Preparation
  1. Rinse the carrot top greens to dislodge any dirt. Pick out and discard any dry, yellowed, or otherwise unappetizing looking leaves. Discard tough stems.
  2. Place the carrot tops greens, baby spinach, chopped garlic, nuts, salt, and pepper in a food processor. Pulse several times. Scrape the sides down with a rubber spatula.
  3. Serve or use as an ingredient with whatever you choose.
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Braised Celery and Leeks with Vanilla

6/4/2025

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Ingredients
  • 8 stalks trimmed celery, peeled and cut into 3-inch lengths
  • 1 leek, halved lengthwise, washed and cut into 3-inch lengths
  • 1 cup chicken broth
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon vanilla extract
  • Kosher salt and freshly ground black pepper
  • 1/4 cup celery leaves

Preparation
  1. Preheat the oven to 350 degrees F.
  2. Layer the celery and leeks in a baking dish. Add the chicken broth, butter and vanilla extract. Season with 1 teaspoon salt and a couple turns of pepper. Cover with foil and braise in the oven for 30 minutes.
  3. ​ Uncover and cook until tender, about 20 minutes more. Top with the celery leaves.
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Sauteed Japanese (Hakurei) Turnips and Greens

5/27/2025

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Ingredients
  • Kosher salt
  • 1 1/2 pounds (675 g) Japanese (Hakurei) baby turnips, with green tops
  • 3 tablespoons (45 ml) extra-virgin olive oil, plus more for drizzling
  • Freshly ground black pepper
Directions
  1. Bring a medium pot of salted water to a boil. Meanwhile, cut greens from turnip bulbs, leaving a small portion of stem (less than 1/2 inch) attached to each bulb. Wash leafy greens and turnips well of any sand. Peel turnips. (You can also leave the turnip skin on, as it's edible, in which case, just wash and scrub them extra well.) Slice each turnip pole to pole into 4 to 6 wedges of 1/2 inch thick each.
  2. Add leafy greens to boiling water and cook just until tender, 1 to 2 minutes. Using tongs or a spider, transfer greens to cold water to chill, then drain, squeeze out excess water, and chop into small pieces.
  3. Heat oil in a cast iron, carbon steel, or stainless steel skillet over high heat, just until the first wisps of smoke appear. Add turnip wedges, season with salt and pepper, and cook, stirring and tossing occasionally, until well browned in spots, about 3 minutes; lower heat if turnips threaten to burn.
  4. Add chopped greens and toss to combine, cooking just until greens are warmed through, about 1 minute longer. Drizzle with fresh oil, season with salt and pepper, and serve.
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Spring Pea & Radish Salad

5/21/2025

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Ingredients
  • 1/2 pound fresh wax or green beans
  • 1/2 pound fresh sugar snap peas
  • 2 cups water
  • 6 large radishes, thinly sliced
  • 2 tablespoons honey
  • 1 teaspoon dried tarragon
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon coarsely ground pepper
Directions
  1. ​Snip ends off beans and sugar snap peas; remove strings from snap peas. In a large saucepan, bring water to a boil over high heat. Add beans and reduce heat; simmer, covered, 4-5 minutes. Add sugar snap peas; simmer, covered, until both beans and peas are crisp-tender, another 2-3 minutes. Drain.
  2. Toss beans and peas with radishes. Stir together honey, tarragon, salt and pepper. Drizzle over vegetables.
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Basic Basil Pesto

5/7/2025

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Ingredients
  • 2 cups packed basil leaves
  • 1 to 2 cloves  garlic, chopped
  • 1/3 cup pine nuts or walnuts, toasted
  • Juice of 1/2 lemon
  • 1/2 cup extra virgin olive oil
  • 1/2 cup finely grated Parmesan cheese
  • Kosher salt
  • Black Pepper

Instructions
  1. Fill a small saucepan halfway with water and bring to a boil. Prepare a bowl of ice water and set it near your stove. Set up a food processor with the blade attachment (or get your blender all plugged in and ready).
  2. Drop the basil leaves in the boiling water and blanch briefly just until they’re wilted, 5 to 10 seconds. Use tongs to transfer the basil leaves to the prepared ice water. This stops them from continuing to cook.
  3. Wrap the basil in paper towels and dry very thoroughly. Squeeze to wring out all the water and transfer to the food processor, along with the garlic, pine nuts, and lemon juice.
  4. Blend until everything has broken down into small chunks. With the processor running on low speed, slowly pour in the extra virgin olive oil. Do not run the processor too long, you want to have a little bit of texture to your basil pesto.
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Italian-Style Spinach and Mushrooms

4/23/2025

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Ingredients
  • 4 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • ​14 ounces fresh mushrooms, sliced
  • 10 ounces clean fresh spinach, roughly chopped
  • 2 tablespoons balsamic vinegar
  • ½ cup white wine
  • salt and freshly ground black pepper to taste
  • chopped fresh parsley, for garnish
​
Directions
​
1. Heat olive oil in a large skillet over medium-high heat. Sauté onion and garlic in oil until tender.
2. Add mushrooms and fry until they begin to shrink, about 3 to 4 minutes.
3. Toss in spinach and sauté, stirring constantly for a few minutes, until spinach is wilted
4. 
Add vinegar, stirring constantly until it is absorbed, then stir in white wine.
5. Reduce heat to low and simmer until wine is almost completely absorbed.
6. 
Season with salt and pepper to taste and sprinkle with fresh parsley. Serve hot.


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Roasted Rutabaga with Maple Syrup

4/9/2025

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Ingredients
1.5 lb rutabaga (about 3 small rutabaga)
2 tablespoon olive oil

3 tablespoon maple syrup 
salt
1 teaspoon dried thyme
black pepper
1 tablespoon fresh thyme or chives (for garnish - optional)

Instructions
  • Pre-heat the oven to 390ºF. Place a roasting pan in the oven to heat up.
  • Wash and peel the rutabagas and cut them into large chunks.
  • Place the rutabaga in a bowl with the olive oil, maple syrup and dried thyme. Mix well coating all the rutabaga chunks
  • Add in a good sprinkle of salt and pepper and toss to combine.
  • Spoon the rutabaga into the roasting tin, reserving any dressing that has pooled at the bottom of the bowl.
  • Roast in the oven, for 25 minutes, then drizzle over the reserved dressing and cook for a further 15-20 minutes until crisp and golden.
  • Serve with a sprinkling of fresh thyme or chives
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One Pot Rainbow Chard and Beans

3/26/2025

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​Ingredients
  • 2 tablespoons olive oil
  • 3 cloves garlic minced 
  • 1 shallot minced
  • ⅛ teaspoon salt
  • pinch crushed red pepper or chili flakes or more-according to taste
  • 1 bunch rainbow chard about 1 pound, stems chopped ¼-inch , leaves cut into 1-inch pieces, separated
  • 15 ounces canned white beans any variety, drained 
  • 1 teaspoon white wine vinegar
  • olive oil for drizzling
Instructions
  • In a large pan heat 2 tablespoons of olive oil over medium-low heat.
  • Add the minced garlic, stir frequently and sauté until fragrant, about 1 minute. Then, add the chopped shallot and cook, stirring frequently, for 3-4 minutes until translucent. 
  • Toss in the chopped chard stems. Cook for another 3-4 minutes until they start to soften.
  • Season with salt and a pinch of chili flakes
  • Add the chopped chard leaves to the pan. Increase the heat to medium-high and cover. Cook, stirring occasionally, until wilted, about 3-5 minutes.
  • Remove the cover and cook until there is no longer any liquid, 4-5 minutes.
  • Add the drained white beans to the pan. Cook for another 2-3 minutes until the beans are heated through.
  • Stir in the white wine vinegar.
  • Taste and adjust for seasonings.
  • Place on serving dish and drizzle with olive oil.



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Colcannon

3/11/2025

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Ingredients
  • 3 large (about 2 pounds) potatoes, peeled and quartered
  • 2 teaspoons fine salt, more to taste
  • 6 tablespoons unsalted butter, at room temperature, divided
  • 3 cups coarsely chopped kale, or other greens (leaves only, tough ribs discarded)
  • 4 medium green onions, thinly sliced, white and green parts divided
  • 1 dried or fresh bay leaf
  • 1 1/4 cups milk

Preparation
  1. Put the potatoes into a large (4-quart) saucepan or pot. Add the salt and enough cold water to cover the potatoes by about 2 inches.
  2. Bring to a boil over high heat. Cook until the largest potatoes are tender (they will yield easily when pierced with a fork and break apart), about 12 minutes. Drain in a colander set in the sink while you prepare the greens. Set the saucepan aside, you will use it again.
  3. Melt 2 tablespoons of butter in a medium skillet over medium heat. Add the kale, white parts of the green onions, and the bay leaf and cook, stirring occasionally, until the kale is tender, about 5 minutes.
  4. Add the milk and mustard powder. Once the milk simmers, reduce heat to low to keep warm.
  5. Return the drained potatoes to the reserved saucepan. Add the remaining 4 tablespoons butter, and the green parts of the green onions. Mash with a potato masher until nearly smooth.
  6. Add the kale-milk mixture to the saucepan, discarding the bay leaf. Stir to combine. The mixture will look a bit too liquid at first, but will thicken as the potato starch absorbs the moisture. Season with salt and pepper to taste and serve.
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Slow-Cooker Corned Beef and Cabbage

2/26/2025

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Ingredients
  • 10 small potatoes, quartered (or equivalent from larger potatoes)
  • 2 celery stalks, cut into 1-inch pieces
  • 4 large carrots, peeled and cut into 1-inch pieces
  • 1 large onion, peeled and cut into 1-inch wedges
  • ¼ cup peppercorns
  • 1 bay leaf
  • 4 cups water
  • 1 (3-4 pound) corned beef brisket with spice packet
  • ½ head cabbage, cut into 1 ½ inch wedges
Directions
  1. Gather all ingredients.
  2. Place potatoes, celery, carrots, onion and bay leaf into the bottom of a 5-6 quart slow cooker.
  3. Sprinkle peppercorns and spice packet over corned beef.
  4. Cover and cook on High for 4 ½ hours (or 8 ½ hours on low).
  5. Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender – 45 minutes (or 1 ½ hours on low)
  6. Remove the corned beef and let stand for 15 minutes before cutting – against the grain.
  7. Spoon out the vegetables.  If desired, make a roux with some of the liquid.
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Crispy Baked Collard Chips

2/5/2025

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Ingredients
1 bunch collard greens
1/2 tsp gourmet salt blends roasted garlic, shallot & pepper salt
olive oil spray

Directions
1. Preheat oven to 300 degrees. Thoroughly rinse greens. Pat dry with paper towels and then let dry thoroughly.
2. Line two baking sheets with parchment paper.
3. Tear greens into approximately 2" pieces. Place in a single layer on the baking sheets and spray lightly with olive oil. Sprinkle sparingly and evenly with salt.
4. Bake approximately 10-12 minutes (this can vary according to your oven so check after 10 minutes). Greens should be completely dry and a bit darker than at the start.
5. Remove immediately lift the parchment from the pan and transfer chips onto a serving dish. If you leave the greens on the hot baking pan, they will continue to cook. Continue process until you've finished with all your greens (you can use the same parchment).
6. Serve immediately or store in your pantry in a loosely closed paper bag for up to 3 days.


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Potato Spinach Cheese Chowder

1/22/2025

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Ingredients
  • 2 cups peeled and diced potatoes
  • ½ cup diced carrots
  • ½ cup diced celery
  • ¼ cup chopped onion
  • 1 teaspoon salt
  • 4 cups water, or as needed to cover
  • 2 cups milk
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 cups chopped spinach or kale
  • 2 ½ cups shredded cheddar cheese
Directions
  1. Place potatoes, carrots, celery, onion, and salt into a large pot. Add water to cover and bring to a boil over medium-high heat. Reduce the heat and simmer until potatoes are tender, about 20 minutes.  Do NOT drain.
  2. When the vegetables are almost finished, combine milk, butter, and flour in a small saucepan over medium-low heat. Whisk constantly until butter melts and mixture is smooth and thick, 5 to 10 minutes.
  3. Pour hot milk mixture into cooked vegetables and stir.
  4. Add spinach (kale) and cheddar to the pot.  Cook and stir until spinach is wilted and cheddar melts, about 3 minutes.
  5. If you like a thicker soup, remove about 1/4 of the chowder and puree, then add back to the pot.
  6. Serve.
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Ground Chicken Fried Rice

1/8/2025

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​ Ingredients
  • 1 pound ground chicken (or turkey)
  • 2 Tablespoons Olive Oil, divided
  • 1 1/2 cups cooked jasmine rice (fresh cooked or 10 oz bag frozen)
  • 2 1/2 cups riced cauliflower (or l0 oz bag frozen)
  • 2 cups mixed vegetables 
For the Sauce
  • 3 Tablespoons (45g) coconut aminos (or low sodium soy sauce)
  • 2 Tablespoons maple syrup
  • 2 Tablespoons rice vinegar
  • 2 Tablespoons chili garlic sauce (or sriracha, gochujang, etc.)
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon ground ginger
  • 3 scallions, whites and greens separated and thinly sliced
  • 1/4 cup water
Instructions
  1. Thinly slice the scallions, separating the whites and greens. Add the whites to a small bowl along with the remaining sauce ingredients, reserving the greens for serving. Mix the sauce together and set aside.
  2. Heat a large skillet over medium-high heat with 1 teaspoon of olive oil. Once hot, add the ground chicken and cook for 3-4 minutes untouched to brown one side. Once a golden brown crust forms on the bottom of the chicken, break it apart with a spatula and fully cook. Transfer to a bowl and set aside.
  3. Add the remaining olive oil to the skillet, followed by the rice, cauliflower rice, and mixed vegetables. Stir everything together and spread into an even layer. Cook for 5-6 minutes until vegetables are cooked to tender and rice and cauliflower are heated through.
  4. Once the rice is browning and crispy in spots, add the chicken back to the pan along with the sauce. Stir everything together and cook for 2-3 minutes until the sauce begins to caramelize on the bottom.
  5. Remove from the heat and serve immediately. Garnish with the scallion greens and toasted sesame seeds, if desired.   
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Roasted Beets & Radishes with Garlic Dill Yogurt Sauce

12/18/2024

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Ingredients
  • 1 bunch beets
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cracked black pepper
  • 1 bunch radishes
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon cracked black pepper
 
Yogurt Sauce
  • 1/2 cup Greek yogurt
  • 3 garlic cloves, minced
  • 2 tablespoons chopped dill
  • Pinch of sea salt
  • Cracked black pepper
Instructions
  1. Preheat oven to 400 degrees F. Move the rack to the middle position.

  2. Remove the greens from the beets and the radishes and scrub them clean.
  3. Quarter the beets, cutting them into equal size pieces. Add them to a mixing bowl with the olive oil, salt and pepper. Mix until fully coated.
  4. Transfer the beets to a baking sheet and bake them for 20 minutes.
  5. While the beets are baking, prepare the radishes. Halve them if large.  Add them to the mixing bowl with olive oil, salt and pepper. Mix to fully coat.
  6. After the beets have roasted for 20 minutes, add the radishes to the baking sheet. Bake for another 15 minutes, or until the radishes are thoroughly roasted.
  7. While the roots are roasting, make the yogurt sauce.
  8. Add the Greek yogurt, minced garlic, and chopped dill to a measuring cup and whisk to combine. Salt and pepper to taste. It is easy to over salt yogurt  so keep that in mind.
  9. Remove the beets and radishes from the oven and plate them in a serving dish.   Drizzle the yogurt sauce over them. Then top them off with fresh sprigs of dill and cracked black pepper.
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Creamy Garlic Soup

12/11/2024

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Ingredients
  • 1/4 cup extra-virgin olive oil 
  • 2 small heads garlic, smashed and peeled, plus 3 cloves, thinly sliced (if using as a garnish)  
  • 1 small onion, chopped 
  • 1 cup dry white wine 
  • 2 sprigs thyme 
  • 1 bay leaf 
  • Kosher salt and freshly ground pepper 
  • 1 piece Parmesan cheese rind, plus 1/2 cup grated Parmesan 
  • 2 cups cubed day-old crusty bread 
  • 1/3 cup sour cream
  • Fresh dill, for topping

 Preparation
  1. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the smashed garlic and onion and cook, stirring, until soft and lightly golden, about 8 minutes.
  2. Add the wine, thyme, bay leaf, 1/2 teaspoon salt, pepper to taste and the cheese rind. Bring to a simmer and cook until reduced by half, about 5 minutes.
  3. Add 5 cups water, reduce the heat to low and bring to a gentle simmer; cook until the garlic is very soft, about 30 minutes. Remove from the heat, add the bread and let soak, 10 minutes.
  4. Remove the thyme, bay leaf and cheese rind from the saucepan; stir in the grated cheese, sour cream and 1/2 teaspoon salt.
  5. Transfer the soup to a blender in batches and puree until smooth. Season with salt and pepper.
  6. If using garlic as a garnish, combine the remaining 3 tablespoons olive oil, the sliced garlic and a pinch of salt in a skillet over low heat; cook until the garlic is golden and crisp, 12 to 15 minutes.
  7. Divide the soup among bowls. Top with the fried garlic, some of the garlic oil, and dill.
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Roasted Rutabaga with Brown Butter

12/3/2024

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​Ingredients
  • 1 large rutabaga, about 1 1/2 pounds
  • 4 tablespoons unsalted butter
  • Flaky salt and freshly ground black pepper
  • Juice of 1/2 lemon
  • 2 tablespoons finely chopped parsley
Instructions
  1. Heat the oven to 450°F. Peel the rutabaga with a vegetable peeler and cut into 1/2-inch to 3/4-inch cubes.
  2. Melt the butter in a saucepan over medium heat and cook for about 5 minutes, until the butter foams then browns into a nutty, toasty-smelling liquid.
  3. Toss the rutabaga with the browned butter and season with salt and pepper. Transfer the rutabaga to a large baking sheet and spread into a single layer. Roast for 25 to 40 minutes or until browned and tender. Remove from the baking sheet and toss with lemon juice and parsley.
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Apple Squash Casserole Bake

11/20/2024

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Servings:  8

 

Ingredients
  • ½ cup packed light brown sugar
  • ¼ cup butter, melted
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon ground mace
  • 2 pounds butternut squash - peeled, seeded, and cut into 1/2 inch slices
  • 2 large apples - cored, and cut into 1/2 inch slices

Directions
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Stir together brown sugar, butter, flour, salt, and mace in a bowl.
  3. Arrange squash in an ungreased 9x13-inch baking dish. Top with slices of apple, then sprinkle with brown sugar mixture. Cover with a lid or aluminum foil.
  4. Bake in the preheated oven until squash is tender, 50 to 60 minutes.
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Skillet Sweet Potatoes

11/13/2024

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Ingredients
  • 3 tbsp. oil
  • 1 large onion, coarsely chopped
  • 1 medium red bell pepper, chopped
  • 2 serrano chili peppers or more to taste, seeded if desired, and chopped
  • 4 large sweet potatoes, (about 2 1/2 lbs.) peeled and cut into 3/4 inch chunks
  • 1 large clove garlic, finely chopped
  • 1 tsp. chili powder
  • 1/2 cup water
  • 1 tbsp. granulated bouillon chicken flavor
  • 1/4 tsp. freshly ground black pepper

Preparation
  1. Heat oil in large skillet over medium-high heat and cook onion, stirring occasionally, until it starts to soften, about 3 minutes.
  2. Stir in red pepper and chili peppers and cook, stirring occasionally, 3 minutes.
  3. Stir in sweet potatoes and cook, stirring occasionally, until potatoes start to brown in spots, about 10 minutes.
  4. Add garlic and chili powder and cook, stirring, until fragrant, about 30 seconds.
  5. Stir in water and chicken bouillon; reduce heat and cook covered, stirring occasionally, until potatoes are tender, about 8 minutes.
  6. Season with ground black pepper.  
  7. Serve


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November 16th, 2024

11/6/2024

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Squash, Leek, Mushroom Casserole

Ingredients
  • 1 3-pound spaghetti squash
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 leeks white and light green parts thinly sliced
  • 8 ounces cremini mushrooms sliced
  • 2 garlic cloves minced
  • 1 cup chopped curly kale stems removed
  • 1/4 cup toasted chopped walnuts
  • 1 tablespoon chopped parsley plus more for serving
Instructions
  • Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
  • Slice the spaghetti squash in half lengthwise and scoop out the seeds. Rub the squash with 1 tablespoon olive oil and sprinkle the cut sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Place the squash cut-side down and roast for 40 minutes until the squash can be pierced with a pairing knife.
  • When the squash is cool enough to handle, use a fork remove the flesh.
  • Heat 1 tablespoon olive oil in a large skillet over medium high heat. Sauté the leeks for a few minutes letting them start to soften. Add the mushrooms and continue sautéing for 5 minutes until the mushrooms start to brown. Stir in the garlic and kale and continue cooking for a few minutes until the mushrooms are caramelized and fragrant and the kale has wilted.
  • Stir spaghetti squash into the skillet with the walnuts, parsley and remaining salt and pepper.
  • Spoon the spaghetti squash into a serving bowl and sprinkle chopped parsley on top.

 
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Creamy Carrot Soup

10/30/2024

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Ingredients
  • 4 cups peeled (or not, your preference) and chopped carrots
  • 3 cups fat-free chicken broth
  • ½ onion, sliced
  • water to cover
  • 4 cloves garlic, smashed
  • 1 teaspoon dried thyme
  • ½ teaspoon dried tarragon
  • 2 tablespoons heavy whipping cream or coconut milk

Directions
  1. Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon.
  2. Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes.
  3. Remove pot from heat; carefully puree soup with an immersion blender until smooth.
  4. Return pot to medium heat and cook until warmed through, about 5 minutes. Stir cream or coconut milk through the soup.
  5. Serve.
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Creamy Pumpkin Soup

10/23/2024

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Ingredients
  •  2.4 lb pumpkin (any type) OR butternut squash, unpeeled weight 
  • 1 onion , sliced (white, brown, yellow)
  • 2 garlic cloves , peeled whole
  • 3 cups vegetable or chicken broth/stock , low sodium
  • 1 cup water
  • Salt and pepper
Finishes:
  • 1/2 - 3/4 cup cream , half and half or milk
Instructions
1.Cut the pumpkin into 2.25" slices. Cut the skin off and scrape seeds out.  Cut into 1.5" chunks.
2.Place the pumpkin, onion, garlic, broth and water in a pot - liquid won't quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender - about 10 minutes.
3.Remove from heat and use a stick blender to blend until smooth.
4.Season to taste with salt and pepper, stir through cream,  
5.Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. 
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Beet and Beet Greens Soup

10/16/2024

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Ingredients
  • 1 bunch beets (2-3)with greens (should be about 6 leaves)
  • 4 celery stalks (with or without leaves) - chopped
  • 1 small onion - diced
  • olive oil
  • 1 bay leaf
  • Salt
  • Pepper
  • 3 cups broth or water
Instructions
1. Dice the beets.
2. Remove the beet greens from the stems and chop.  Discard the stems.
3. In a large pot, sauté the onion in olive oil over medium heat until tender, about 5 minutes.
4. Add the beets, beet greens, celery and bay leaf. Stir fry for 1 minute.
5. Pour in broth/water and season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer until beets are tender, about 15-20 minutes.
6. Remove bay leaf. Use an immersion blender to puree half the soup until smooth. Taste and adjust seasoning if needed.
7. Serve hot with a drizzle of olive oil on top.
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Greek Potato Salad

10/9/2024

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Ingredients  
  • 2 or 3 medium zucchini, sliced into thin rounds
  • 4 potatoes, cut into cubes
  • 2 tomatoes, sliced into quarters
  • 2 cucumbers, peeled and sliced
  • 1 small onion, sliced into thin rings
  • 1/2 cup pitted Greek olives
  • 1/2 cup extra virgin olive oil
  • 1/2 cup lemon juice
  • 3 hard-boiled eggs, cut into quarters
  • 4 oz Greek feta cheese, cubed
  • 1 tsp dried oregano
  • salt and ground black pepper, to taste
Instructions 
1.Fill a medium saucepan with water and bring it to a boil. Cook the zucchini for 10 minutes, until they are soft when pierced with a fork. Rinse the zucchini in cold water, then drain it, and set it aside in a large bowl.
2.Bring a medium saucepan of water to a boil. Add the potatoes and cook them for 15 to 20 minutes, until they are soft when pierced with a fork. Rinse them in cold water, and then drain the potatoes and add them to the zucchini.
3.Add the tomatoes, cucumbers, onion, olives, olive oil, lemon juice, eggs, feta, and oregano. Toss the ingredients lightly to combine them.
4.Add salt and pepper, to taste, and stir the salad gently to mix in the seasoning.
5.Chill the salad for at least 30 minutes before serving it.
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Easy Sautéed Cabbage

10/2/2024

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Ingredients
  • 1 small head green cabbage about 2 1/2 pounds
  • 1 tablespoon olive oil 
  • 1 tablespoon unsalted butter
  • 1 ½ teaspoons salt 
  • ½ teaspoon freshly ground black pepper
  • ½ tablespoon apple cider vinegar plus additional to taste
  • 1 tablespoon chopped fresh thyme optional

Instructions 
  • Cut the cabbage in half from its top down through its core. Place the cut-side down on your cutting board, then slice it as thinly as possible around the core so that you have fine ribbons. Discard the core.
  • Heat a large saute pan or similar heavy-bottomed pot over medium-high heat. Add olive oil and butter. Once the butter is melted, add the cabbage, salt, and pepper. Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Don't feel like you need to constantly stir it. Leaving cabbage undisturbed for a minute or two as you go is what will allow it to develop brown caramelized bits (aka FLAVOR).
  • Remove from the heat and stir in the apple cider vinegar. Taste and add a bit of additional salt and pepper if you like, or a splash more vinegar if you'd like to add more zippy and acidic flavors.
  • Sprinkle with thyme. Serve warm.
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