Farm-Fresh Market
  • 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
  • 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

Spinach, Asparagus Crustless Quiche

5/9/2023

0 Comments

 
Ingredients
  • 1 Tbsp olive oil
  • ½ cup chopped yellow onion
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 cups packed baby spinach
  • 2 teaspoons fresh thyme leaves
  • 2 cloves garlic, minced
  • 6 large eggs
  • ½ cup half-and-half (or whole milk)
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 ½ cups shredded Swiss or Gruyère cheese
​
Preparation
  1. Preheat oven to 375°F. Lightly grease a 9-inch deep-dish pie pan.
  2. Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until translucent, 2 to 3 minutes.
  3. Increase heat to medium-high and add asparagus; cook, stirring often, until the asparagus is tender-crisp, 3 to 4 minutes.
  4. Add spinach, thyme and garlic; cook, stirring constantly, until the spinach is wilted and the garlic is fragrant, 1 to 2 minutes. Remove from heat and let cool for 10 minutes.
  5. Whisk eggs, half-and-half, mustard, salt and pepper in a medium bowl. Gently stir in the cooled asparagus mixture and cheese; spoon into the prepared pie pan.
  6. Place the quiche on a rimmed baking sheet and bake until set and golden brown around the edges, 30 to 35 minutes. Let stand for 10 minutes before slicing.





0 Comments

Asparagus, Lemon and Goat Cheese Pasta

6/8/2020

0 Comments

 
Picture
Serves: 4
1 lb. fettucine pasta
1 lb. asparagus spears, trimmed, cut into 1½ to 2” inch pieces
¼ cup olive oil or less depending on the moisture needed
1 tablespoon finely grated lemon peel
1 - 5-to 5½ -ounce log soft fresh goat cheese
¼ teaspoon red pepper flakes
Salt and pepper to taste


  1. Set pasta pot with salted water and bring to a boil.
  2. ​Blanch the asparagus pieces for approximately 3 minutes in boiling water. Reserve the water. Scoop the asparagus pieces out of the water with a slotted spoon and set aside.
  3. Cook pasta in the same water until tender for the maker’s recommended time, until it is tender but still firm to the bite.
  4. ​Take one cup of the pasta water from the pot and set aside.
  5. Drain and place pasta in a large serving bowl.
  6. ​​Combine oil, lemon peel, and pepper flakes in separate medium size bowl.
  7. Coarsely crumble goat cheese into the oil/lemon peel/ pepper mix.
0 Comments

Asparagus, Bok Choy, Shiitake Rice Salad

6/9/2018

0 Comments

 
Picture
Kay Carroll
Serves: 6 to 8 as a side dish
 
2 cups Basmati rice
4 cups Swanson’s Thai Ginger broth
1-tablespoon oil
8 oz. shitake mushrooms, cleaned and sliced
1 large shallot, minced
2 to 3 heads of bok choy, cleaned and chopped into bite-sized pieces, stems separated
1 lb. asparagus, trimmed and sliced
 
  1. Cook the rice in the Thai broth until cooked yet firm.  Set aside.
  2. Heat the oil in a large pan to medium.
  3. Add the mushrooms and sauté about 3 minutes.
  4. Add the shallots and sauté for an additional 3 minutes.
  5. Add the bok choy stems and the asparagus pieces to the mushrooms and shallots.  Sauté all of the vegetables for an additional 5 minutes.
  6. Combine the rice with the sautéed ingredients.  As you mix, add the Bok Choy greens.
 
Note:  This dish can be served warm or at room temperature.  It can also be served as a main course.

 

0 Comments

Garlic Scape Frittata

5/30/2018

1 Comment

 
Picture
Serves:  3 or 4
 
3-4 garlic scapes, diced

¼ to ½ cup chopped ham
2 medium tomatoes, diced
4 stalks asparagus, sliced into ½ inch pieces
2 tablespoons melted butter
8 large eggs
½ cup milk
Salt & pepper to taste – take care if ham is salty
⅓ to ½ cup shredded Swiss cheese
1 -9 to 10 inch ceramic/glass quiche dish or pie plate
 
  1. Preheat oven to 375.
  2. Spread the melted butter around the dish.
  3. Place scapes, ham, tomatoes and asparagus in the dish, distributing them evenly.  Place dish in the microwave at HIGH for 2 to 3 minutes.
  4. In a medium mixing bowl, combine eggs, milk, salt, pepper and chives.  Whip mixture with a whisk attachment in an electric mixer until well blended and a bit frothy.  Pour egg mixture into dish.
  5. Bake for 15 to 20 minutes.  Carefully sprinkle cheese atop the half set mixture and return to the oven.*
  6. Bake for another 15 to 25 minutes or until center is puffed up and set.
 
* If the cheese is put on too early it sinks to the bottom and stays there.
1 Comment

Shiitake Mushroom Asparagus Spinach Soup

5/20/2018

0 Comments

 
​Yield: 4 servings
Ingredients
  • 2 TBS butter or oil of choice
  • 1 pound asparagus, ends trimmed off and cut into 1/2 inch pieces
  • 2 cups shiitake mushrooms, fresh and chopped into thin slices
  • 4 big handfuls of baby spinach, washed well and roughly chopped
  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • 4 cups broth (chicken, beef , or veggie)
  • 1/2 tsp tarragon, dried
  • 1 bay leaf
  • 1 cup milk ( your choice: dairy, nut milk, coconut – used in this recipe)
  • 1/4 cup fresh parsley, finely chopped
  • juice of 1 lemon
  • salt and pepper, to taste
Instructions
  1. Heat oil of choice in medium soup pot and saute onion until translucent and beginning to brown
  2. Add minced garlic and saute for about a minute
  3. Add asparagus and shiitake mushrooms and saute for 3-4 minutes until veggies start to sweat
  4. Pour in 4 cup of broth and add bay leaf, tarragon, and spinach
  5. Simmer soup for about 30 minutes on low-medium until asparagus is nice and soft
  6. Turn off heat, add milk, lemon juice and fresh parsley, cover and let sit on stove top for at least another 30 minutes (longer will let flavors meld)
  7. Before serving, add salt and pepper to taste and gently reheat.
0 Comments

RAMPS AND ASPARAGUS PASTA WITH BURATTA

5/16/2018

0 Comments

 
Picture
Serves 2
 
8 to 10 whole ramps, cleaned, roots removed, bulb and stem separated from leaf
10 medium to large stalks of asparagus
2 tablespoons sweet butter
1cup dry white wine
½ teaspoon lemon zest
Salt and fresh pepper to taste
1 whole Buratta ball (fresh ricotta can be substituted)
½ lb. fettuccini
 
  1. Set a pasta pot of salted water to boil.
  2. Place 5 or 6 good sized ramp leaves in a mini-processor or cut finely into shreds.  Wrap remaining leaves in a paper towel and store in the refrigerator for another use.
  3. Slice ramp bulb and stems diagonally.
  4. Melt the butter in a wide saucepan over low heat.  Add the white wine.  Add the sliced ramps and the lemon zest and sauté until tender.  Set aside.
  5. Take two or three stalks of asparagus, remove the tips, and using a mandolin or just an apple peeler, shave those asparagus and set the shavings aside.
  6. Slice the remaining asparagus horizontally into ½ inch pieces.
  7. Add the asparagus pieces and the tips removed from the shaved stalks to the boiling water for about 2 minutes, not more.  Remove the pieces from the water with a slotted spoon and place in a small bowl.  Set aside.
  8. Add the fettuccini to the asparagus flavored water and return to a boil.  Cook according to package directions until it is tender but still firm to the bite.
  9. Before you drain the pasta, reserve a ½ cup of the water.
  10. Drain pasta and return to the pot.  Add the sautéed ramp bulbs and stems.  Toss well.  Add the blanched asparagus pieces and the raw asparagus shavings.  Toss well again.  Finally add the minced or shredded ramp leaves and toss again.  If more moisture is needed, add a bit of the reserved pasta water.
  11. Divide the pasta between two large serving dishes.
  12. Depending on the size of the Buratta ball, cut it in half or slice two 1 to 1½ inch thick slices from it.  Scooping up the looser insides, place the Buratta on top of the pasta and serve.
 
NOTE: Additional Parmesan cheese does not serve this dish well.

0 Comments

FARROTTO WITH RAMPS, FIDDLEHEAD FERNS & ASPARAGUS

5/4/2016

0 Comments

 
Picture
​​Serves: 4
 
Night Before:
1 cup farro,
3 cups water
 
Day of:
Soaked and drained farro
3- ¼ inch slices of pancetta (or thick bacon), diced
¼ cup minced ramp bulbs, leaves reserved, torn vertically
8- ½ inch wide stalks of asparagus, tips removed and reserved
3 tablespoons of butter
1 cup fiddlehead ferns, cleaned and trimmed
½ cup white wine
6-7 cups very hot broth, vegetable or chicken, keep hot throughout
Salt & pepper
 
  1. As above, soak 1 cup of farro in 3 cups of water overnight.  Drain thoroughly.  Set aside.
  2. Place the asparagus tips in a small prep bowl with a ¼ inch of water and microwave for 1 minute.  Drain the tips adding the water to the broth.  Set tips aside.
  3. Using a vegetable pare-er, shave each of the asparagus stalks on both sides.  Reserve the shavings.  Dice the remaining stalks and set aside.
  4. Cook the pancetta in large sauté pan, slowly, until close to crisp.  Remove the pancetta from the pan with a slotted spoon to a paper towel lined dish.  Reserve the drippings in the pan.
  5. Melt the butter slowly into the pancetta drippings.  Add the minced ramp bulbs and sauté gently until soft and transparent.
  6. Add the diced asparagus stalks and the fiddlehead ferns.  Sauté the vegetables over a low heat for about 2 minutes.  Using the slotted spoon, drain the vegetables and remove to a dish.
  7. Add the wine to the drippings and butter and blend.
  8. Add the farro to the pan and mix the grains well so that each is coated with the mixture.
  9. Add just enough very hot broth to cover the farro.  Stir often until the liquid is almost absorbed.
  10. Continue to add a ladle or two of broth at a time and to stir it often until the grain is tender and the mixture is creamy in consistency.  Taste and add the salt and pepper accordingly.
  11. Return the vegetables and the pancetta to the pan and blend with the farro gently.
  12. Place the farro into a generous serving dish.
  13. Add the torn ramp leaves, the asparagus shavings and tips around the dish and serve.
 
 
​        
​         
      
0 Comments

Mercato Profuso

8/25/2015

0 Comments

 
Picture
Recipe by Anna Gill

Serves: 8

1 cup broccoli florets
2 cups asparagus pieces
1 cup slivered snow peas (or sugar snaps)
½ cup slivered carrots
1 cup slivered zucchini
1 small eggplant, diced into ½ to ¾ inch pieces
3 large crushed garlic cloves
20 - 24 ripe plum tomatoes (4 cups chopped)
Salt & pepper to taste
1 to 2 cups good green olive oil as needed
1 packed cup of shredded basil
½ cup pine nuts
1 lemon
1 ½ lbs. pasta of choice*

Freshly grated Parmesan cheese, optional


1. Place the eggplant on a shallow roasting pan and roast in a 300◦ oven for 15 to 20 minutes. Set aside.
2. Steam the broccoli, carrots and asparagus lightly. Saving the water, drain vegetables well and put aside.
3. Heat the reserved vegetable water, adding water if necessary, and heat to a boil.
4. Blanch tomatoes in boiling water for 30 seconds to loosen skin. Save the water again.
5. Peel and coarsely chop the tomatoes, retaining as much of the moisture as possible. (It is possible to place the whole peeled tomatoes in a bowl and chop them with a pair of kitchen shears. It's easier and it keeps more of the liquid too.)
6. Add garlic, basil, olive oil, pepper flakes, salt and pepper to the tomato mixture. Mix well. Add the juice of one lemon and mix again. Set aside
7. Cook pasta in the same water that steamed the veggies and blanched the tomatoes. Drain well. (Now you can throw out the water.)
8. Remove the crushed garlic cloves from the tomato mixture.
9. Add all vegetables, cooked and uncooked, to the tomato mixture and toss together. Reserving ¼ of the sauce, mix balance with the pasta in a large, comfortable bowl.
10. Pour remaining sauce on top of the pasta, sprinkle with pine nuts and serve with the grated cheese on the side as desired.

* Rotini or medium sized shells are good for this dish because they trap little bits of sauce.

NOTE: Almost any vegetable with do in this dish, and the more crunch the better
0 Comments

Garlic Scape Frittata

8/25/2015

0 Comments

 
Picture
Recipe by Anna Gill

Serves: 3 or 4

3-4 garlic scapes, diced
¼ to ½ cup chopped ham
2 medium tomatoes, diced
4 stalks asparagus, sliced into ½ inch pieces
2 tablespoons melted butter
8 large eggs
½ cup milk
Salt & pepper to taste – take care if ham is salty
⅓ to ½ cup shredded Swiss cheese 
1 -9 to 10 inch ceramic/glass quiche dish or pie plate

1. Preheat oven to 375.*
2. Spread the melted butter around the dish.
3. Place scapes, ham, tomatoes and asparagus in the dish, distributing them evenly. Place dish in the microwave at HIGH for 2 to 3 minutes.
4. In a medium mixing bowl, combine eggs, milk, salt, pepper and chives. Whip mixture with a whisk attachment in an electric mixer until well blended and a bit frothy. Pour egg mixture into dish..
5. Bake for 15 to 20 minutes. Carefully sprinkle cheese atop the half set mixture and return to the oven.*
6. Bake for another 15 to 25 minutes or until center is puffed up and set.

* If the cheese is put on too early it sinks to the bottom and stays there.
0 Comments

Chicken with Asparagus, Zucchini and Basmati Rice

8/25/2015

0 Comments

 
Picture
Recipe by Anna Gill

Serves: 2 to 3

2 to 3 cups cut up boneless chicken, dark meat preferred
1 large zucchini, cut into 1½ inch pieces
12 to 14 spears of asparagus, cut into 1½ inch pieces
1 large shallot, minced
1 tablespoon olive oil
1½ to 2 cups chicken broth
1½ cups dry white wine
Salt and pepper to taste
½ cup shredded parsley
¼ cup shredded basil

3 cups cooked (warm) basmati rice

1. Heat the olive oil in a large sauté pan. Add the shallots and sauté until translucent.
2. Add 1 cup of the chicken broth to the pan and heat it to a low simmer. Add the white wine and continue to simmer for a minute or two.
3. Add the chicken to the broth and cook gently, stirring occasionally, for about 3 minutes.
4. Add the asparagus and the zucchini, tossing them gently. Cook briefly until both vegetables are warmed through but still have a bit of bite, or are al dente.
5. Add the remaining liquids as needed to keep the mixture very moist while cooking.
6. Remove the mixture from the heat.
7. Toss with half the shredded herbs.
8. Put the rice in a large serving bowl. Add the chicken vegetable mixture to the rice, mix gently. Sprinkle the remaining herbs on top of the dish and serve.
0 Comments

Fresh Crabmeat and Celeriac Salad with Lemon-Chive Dressing

8/25/2015

0 Comments

 
Picture
Recipe by Anna Gill

Serves 4 for lunch

Lemon-Chive Dressing: 
2 tablespoons freshly squeezed lemon juice
½ teaspoon fine sea salt
1 cup light cream
1/3 cup minced chives

Crab & Celeriac Salad:
6 ounces celeriac, peeled and trimmed into matchstick pieces
6 ounces fresh crabmeat.
8 1 inch thick slices of tomato
12 lightly steamed asparagus spears
Fresh Romaine leaves

1. In a small jar, combine the lemon juice and salt. Cover and shake to dissolve the salt. Add the cream and chives, and shake to blend. Taste for seasoning. Store, covered and refrigerated, for up to one week. Shake to blend again before using.
2. Place 1 cup of the dressing in a large, shallow bowl.
3. Julienne the celeriac. This is a perfect use for a mandoline..
4. Place the cut celeriac into the bowl with the dressing. Toss to evenly coat the celeriac.
5. At serving time, place a large fine-mesh sieve over a large bowl. Transfer the celeriac to the sieve and allow any excess dressing to drain off. Place the crabmeat in a small bowl and toss with just enough of the drained dressing to evenly coat the crabmeat. Add the celeriac to the crab and toss gently.
6. Arrange the Romaine, the asparagus and the tomatoes on four serving dishes. Mound of the dressed celeriac and crab on each of 4 salad plates. Place a mound of the crabmeat on top of the celeriac.
0 Comments

    Archives

    July 2025
    June 2025
    May 2025
    April 2025
    March 2025
    February 2025
    January 2025
    December 2024
    November 2024
    October 2024
    September 2024
    August 2024
    July 2024
    June 2024
    May 2024
    April 2024
    March 2024
    February 2024
    January 2024
    December 2023
    November 2023
    October 2023
    September 2023
    August 2023
    July 2023
    June 2023
    May 2023
    April 2023
    March 2023
    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    March 2020
    February 2020
    January 2020
    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
  • 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