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

Summer Squash and Fresh Ricotta “Oreos”

9/14/2022

0 Comments

 
Ingredients
16 ounces fresh ricotta

3 tablespoons good-quality extra-virgin olive oil
juice of one lemon
1 tablespoon lemon zest
1 teaspoon kosher salt
1 tablespoon freshly ground black pepper
10 large leaves fresh basil, rinsed, patted dry and chiffonaded
4 large ripe summer squash, trimmed and sliced into 1 1/2-inch rounds


Directions  
1.  
In a large bowl, combine ricotta, 2 tablespoons of olive oil, lemon juice, lemon zest, salt, pepper and basil. Cover and refrigerate until ready to use.
2. Heat the remaining tablespoon of olive oil in large non-stick pan over medium-high heat. When it shimmers, add the squash without overcrowding the pan and cook in batches, flipping after about 3 minutes, until both sides are golden brown and squash is just cooked through. Don't overcook or you'll end up with soggy sandwiches.
3.   Remove from pan and transfer to a plate covered with a paper towel to absorb excess oil.  Allow to cool to at least room temperature. You shouldn't feel any heat or see steam rising from them. If they are too warm, the ricotta stuffing will melt.
4.   Make your "oreos" by placing the ricotta mixture on top of one squash round and topping with another squash rouund. 
​5.  Serve immediately or refrigerate until ready to serve.

0 Comments

Blueberry and Blue Cheese Salad

7/6/2022

0 Comments

 
This recipe compliments of Taste of Home.

Ingredients
  • 4 cups fresh arugula
  • 2 cups fresh blueberries
  • 1 cup packed fresh flat-leaf parsley sprigs
  • 1 cup loosely packed basil leaves
  • 3/4 cup coarsely chopped chives
  • 3/4 cup crumbled blue cheese
  • 1/2 cup coarsely chopped fresh tarragon
  • 1/2 cup raspberry vinaigrette
  • 1 cup salted roasted almonds

Directions
  1. In a large bowl combine the first seven ingredients.
  2. ​Drizzle with dressing; toss to coat. Sprinkle with almonds.
  3. ​
Nutrition Facts1 cup: 249 calories, 21g fat (4g saturated fat), 9mg cholesterol, 368mg sodium, 11g carbohydrate (5g sugars, 4g fiber), 8g protein.

0 Comments

Fresh Tomato Soup

9/15/2021

0 Comments

 
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 cups broth of choice (chicken, beef, vegetable, etc.)
  • 6-7 cups roughly chopped fresh tomatoes
  • 2 tablespoons chopped fresh basil, plus more for serving
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon celery seed
  • 1 teaspoon paprika
  • 2 teaspoons honey (optional)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup milk or cream
Instructions
  1. Heat the olive oil in a large stockpot over medium heat. When the oil is hot, add the onion and garlic and sauté for about 7 minutes, until translucent and softened.
  2. Add the butter and let it melt. Whisk in the flour, and then continue to cook and whisk for one minute.
  3. Gradually whisk in the broth. Add the tomatoes, basil, vinegar, celery seed, paprika, honey, and a bit of salt and pepper.
  4. Bring the soup to a boil, then reduce the heat so the soup simmers and cook for 20-25 minutes, until the tomatoes have softened and cooked down.
  5. Remove the soup from the heat and stir in the milk or cream.
  6. Puree the soup with an immersion blender until smooth (or carefully transfer it in batches to a regular blender). Taste and adjust seasonings if desired. Serve hot, garnished with additional fresh basil if desired.


0 Comments

Summer Squash and Tomato Salad

8/18/2021

0 Comments

 
Ingredients
2 cups cherry tomatoes, halved
1 shallot
2 tablespoons chopped basil
2 tablespoons chopped mint
2 tablespoons chopped chives
1 medium zucchini
1 medium yellow squash
¼ cup white wine vinegar
¼ cup olive oil
Salt and pepper to taste


Directions
  1. Combine 2 cups halved assorted cherry tomatoes with 1/4 cup each white wine vinegar and olive oil, 1 sliced shallot and 2 tablespoons each chopped basil, mint and chives.
  2. ​Season with salt and pepper and set aside.
  3. Thinly slice 1 each medium zucchini and yellow squash using a mandoline; spread out on a platter.
  4. ​​Top with the tomato mixture and let sit, 30 minutes.
  5. Transfer to a bowl and serve.
0 Comments

Tomato Peach Gazpacho

8/11/2021

0 Comments

 
Ingredients
  • 2 large peaches (3–4 inches wide) save 1/4 cup for garnish
  • ​3 large tomatoes (same size as peaches) save 1/4 cup for garnish
  • 1/3 of an English cucumber, about 1 1/2 cups –  save 1/4 cup for garnish
  • 1/4 cup red onion, sliced, plus 1/4 cup for garnish 
  • 10 basil leaves, plus more for garnish
  • 1 tablespoon olive oil
  • 1/2 –1 teaspoon salt
  • 1–2 teaspoons red wine vinegar, sherry vinegar, or champagne vinegar (or Apple Cider vinegar)
  • cracked pepper to taste
Garnish:
  • Finely diced peaches, tomato, cucumber and red onion, torn basil leaves, and pick one of the following: drizzle of olive oil, sliced avocado, burrata cheese (or ricotta or vegan ricotta).
  • Feel free to add croutons or serve with crusty bread.
​Directions
  1. Quarter the peaches and tomatoes and set aside one wedge of each for your garnish.
  2. Place the remaining peaches and tomatoes in a blender. Add the onion, cucumber, (setting aside garnish portions) basil, olive oil, 1/2 teaspoon salt, pepper and 1 teaspoon vinegar.
  3. Blend until relatively smooth. Taste. Adjust salt and vinegar to your liking, find your perfect balance. If too peachy add more tomato!  It should be tomato forward with hints of peach.
  4. Chill at least 2 hours.
  5. While chilling, chop up the garnish ingredients as finely as possible. Chill as well.
  6. To serve, ladle the cold gazpacho into a bowl, sprinkle with garnishes. Drizzle with olive oil and add a dollop of burrata or ricotta. Scatter with torn basil leaves. Feel free to add croutons or serve with crusty bread.

NOTE: Can be made ahead, left 24 hours to chill. Keeps 3-4 days in the fridge.



0 Comments

Panzanella Salad

6/9/2021

0 Comments

 
Ingredients
  • 2 1/2 pounds mixed tomatoes, cut into bite-sized pieces
  • ​2 teaspoons kosher salt, plus more for seasoning
  • 3/4 pound day old bread of your choice, 1 1/2-inch cubes (about 6 cups bread cubes)
  • ​½ cup extra-virgin olive oil
  • 1 small shallot, minced (about 2 tablespoons)
  • ​2 medium cloves garlic, minced (about 2 teaspoons)
  • 1/2 teaspoon dijon mustard
  • ​2 tablespoons white wine vinegar or red wine vinegar
  • Freshly ground black pepper
  • ​1/2 cup packed basil leaves, roughly chopped

Directions

  1. Place tomatoes in a colander set over a bowl and season with 2 teaspoons kosher salt. Toss to coat. Set aside at room temperature to drain. Drain for a minimum of 15 minutes.
  2. Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in the sink.
  3. Add shallot, garlic, mustard, and vinegar to the bowl with tomato juice. Whisking constantly, drizzle in the 1/2 cup olive oil. Season dressing to taste with salt and pepper.
  4. ​ Combine bread cubes, tomatoes, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season with salt and pepper. Let rest for 30 minutes before serving, tossing occasionally until dressing is completely absorbed by bread.


0 Comments

Tomato Tart with Goat Cheese and Caramelized Onion

9/2/2020

0 Comments

 
Picture
Serves 4
Crust:*
1¼ cups all-purpose flour, plus more for dusting and rolling out
¼ teaspoon salt
8 tablespoons very cold butter, (1 stick), cut into ¼ “ small pieces
2 to 4 tablespoons ice water

Caramelized Onions:
large Spanish or yellow onions, sliced stem to root in ¼ inch thick
3 tablespoons butter
1 tablespoon good green olive oil
1 tablespoon brown sugar
½ teaspoon salt
1 tablespoon of water

Tart:
1 egg, beaten with 1 teaspoon cold water
½ to ¾ cup soft goat cheese, room temperature
2½ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 to 3 lbs heirloom tomatoes, sliced ½ inch thick, if using cherries, halve.
12 large and 24 small fresh basil leaves, whole
9 inch tart pan with removable rim
Caramelized Onions:

  1. Heat the butter and the olive oil in a large skillet over high heat. When the foam subsides, add the sugar and the salt and stir together well.
  2. Add the onions, stirring and tossing to coat them with the butter mixture. Stir gently and frequently for 5 minutes.
  3. Lower the heat to medium. Continue to cook approximately 40 minutes, stirring frequently, until onions are deeply browned and a little sticky. Take care not to scorch the onions.
  4. Remove the skillet from the heat. Add the water and stir well.
  5. ​Set aside.
Crust:*

  1. Mix the flour and salt in a processor.
  2. Add the butter while processing
  3. Add the 1 to 2 tablespoons of ice water as needed, be sparing, you can always add more.
  4. Process a few moments until the dough comes together. If the dough is still too crumbly, as a little more of the ice water.
  5. Remove the dough and flatten into a circular disk, cover with plastic wrap and refrigerate for at least 30 minutes.
Tart Assembly:

  1. Preheat oven to 450°.
  2. Roll out dough and press into a 9” tart pan.
  3. Bake the crust for 3 minutes, just to set it.
  4. Spread the goat cheese across the bottom of the crust.
  5. Spoon the caramelized onions on top of the goat cheese evenly.
  6. Arrange the sliced tomatoes in a top layer over the onions. Place the large basil leaves across all.
  7. Brush the rim of the crust with the egg wash lightly.
  8. ​Bake in the oven for 15 to 20 minutes until the tomatoes are soft and the crust is golden brown.
Note: *Frozen pie dough works very well if you’re short of time.
0 Comments

Basque Pipérade

6/30/2020

0 Comments

 
Picture
Ardian Gill
Serves: 6
3 large bell peppers
3 tablespoons olive oil
2 large onions, sliced
6 large garlic cloves, chopped

3 medium tomatoes, peeled, seeded, sliced
¼ teaspoon cayenne pepper
10 large eggs
7 tablespoons butter

1/3 cup thinly sliced fresh basil
6 ounces thickly sliced ham, cut crosswise into strips
Country-style bread slices toasted
  1. Char peppers over gas flame or under broiler until blackened on all sides. Wrap in bag; let stand 10 minutes.
  2. ​Peel and seed peppers; cut into 1/3-inch-wide strips.
  3. Heat oil in heavy large skillet over medium heat. Add onions and garlic; sauté until tender, about 8 minutes.
  4. ​Add peppers, tomatoes and cayenne pepper. Cover and cook until peppers are very tender and tomatoes are reduced to sauce consistency, stirring occasionally, about 20 minutes.
  5. Uncover and cook until mixture is thick, about 14 minutes. Season with salt and pepper. (Can be made 2 hours ahead. Cover mixture and let stand at room temperature. Rewarm before continuing.)
  6. ​Beat eggs in bowl until blended.
  7. Add salt and pepper to eggs and whisk.
  8. ​Melt butter in heavy large nonstick skillet over low heat. Add eggs and basil; stir constantly with rubber spatula until soft curds form and eggs are barely set, about 12 minutes.
  9. Distribute pepper mixture and ham across the top.
  10. ​​Finish under the broiler for 2 to 3 minutes just to set the frittata from the top.
  11. Cut pipérade into wedges and serve with the toasted bread.
0 Comments

Capellini with Arugula

6/3/2020

0 Comments

 
Picture
Serves 4
1 pound dried capellini
½ cup olive oil
2 tablespoons butter
1 tablespoon minced garlic
1 tablespoon grated lemon peel
¼ cup fresh lemon juice
¼ cup chicken broth
2 teaspoon fresh chopped basil
¼ teaspoon sea salt, plus additional for finishing
⅛ teaspoon freshly ground pepper, plus additional for finishing
1 cup baby arugula
½ cup chopped fresh parsley
½ cup freshly grated Parmigiano-Reggiano cheese
½ lemon

  1. Bring a large pot of salted water to a boil.
  2. ​Place capellini in the boiling water, stir well and cook until al dente
  3. While the pasta is cooking, heat oil and butter in small saucepan over medium-low heat.
  4. ​​Stir in garlic, lemon peel, lemon juice, broth, basil, salt and pepper and raise heat to medium-high. Bring to a gentle simmer, reduce heat and simmer 3 minutes.
  5. Drain pasta, return it to its cooking pot and immediately pour the heated sauce over it, along with the arugula and parsley. Gently toss the pasta and sauce together. Transfer pasta to heated serving bowl. Top with grated cheese, a light sprinkling of salt and freshly ground pepper and a squeeze of lemon juice.
0 Comments

Janet's Tomato Vegetable Soup/Stew

12/18/2019

0 Comments

 
Picture
Note: This is a double batch and will easily feed 35-40 people.
Ingredients
Olive oil
3 Cups Chopped Onions

12-15 Cloves Garlic, finely chopped
3 Cups Chopped Carrots

3 Cups Chopped Celery
1/2 Head Green Cabbage, cut into coarse chunks

2 28 oz. cans of chopped tomatoes
2 cans stewed tomatoes

2 cans pureed tomatoes
½ can tomato paste

4 containers vegetable broth
3 cups Northern white beans, cooked

4 Tbsp. Worcestershire sauce
4 Tbsp. Basil

2 Tbsp. Oregano
2 Tbsp. ground Thyme

2 Tbsp. dried Rosemary
4 whole Bay Leaves
Salt & Pepper to taste
1 to 2 Tbsp. Red Pepper flakes

Directions


  1. Start with a large soup pot. Add olive oil and heat pot to medium or medium high heat.
  2. Add onions, garlic and cook until onions soften (2-4 minutes).
  3. Add carrots and celery and cook about 5 minutes.
  4. Add the dried herbs and bay leaves.
  5. Add the cabbage and stir, cook for about 5 minutes.
  6. Add all the tomato items and stir.
  7. Add all the broth, stir until incorporated, then add Worcestershire sauce.
  8. Put half of the white beans in the food processor until they are well mashed. Put the other half in the soup.
  9. Simmer for 2 hours or so, stirring very often to be sure it doesn’t stick on the bottom.
  10. Taste and adjust seasonings to your liking.
  11. Add anything else you want. I like to add zucchini and yellow squash and maybe some parsley.
  12. Use the mashed white beans to thicken the soup to your liking.


You can also add meat or shrimp to make the soup a little more robust.
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

FETA AND BASIL OMELET

1/10/2018

0 Comments

 
Picture
Makes 1 omelet
 
 
½ teaspoon unsalted butter
3 large eggs
⅛ teaspoon sea salt
Freshly ground black pepper
1 tablespoon shredded basil
¼ cup crumbled feta cheese
 
  1. Crack the eggs into a medium bowl with the salt, pepper and basil.  Whisk the eggs until they are frothy.
  2. Melt the butter in an 8” non-stick pan over medium heat.
  3. Give the eggs another whisk or two and pour them into the waiting pan.  Let them sit, absorbing the heat without stirring.
  4. When the eggs begin to set, about a minute, maybe a minute and a half, gently scramble them with a soft spatula while shaking the pan back and forth.  The eggs should be set on the bottom but still slightly undercooked on the top, about a minute.
  5. Remove the pan from the heat.
  6. Sprinkle the cheese down the middle third of the omelet.  Run the spatula around the edges of the omelet and give the pan another shake or two to assure that it is not sticking to the pan.
  7. Let it rest briefly.  Then fold one third of the omelet from one side over the middle of it.  Take you pan to a ready plate and ease the folded side onto the plate.  Use the pan itself to fold the final third over the top of the omelet as it slides onto the plate.
 
0 Comments

Peaches, Corn, Basil, Red Onion Salsa

9/17/2017

0 Comments

 
INGREDIENTS
  • 3 peaches, ½ inch cubes (skin on or off)
  • 1 cup corn kernels (raw or cooked)
  • 1/4 red onion, finely chopped
  • 1/3 cup fresh basil (leaves torn if large)
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 3 tablespoons lemon juice
  • 1-2 teaspoons honey
  • 1/3 cup extra-virgin olive oil
 

 

DIRECTIONS
  1. Mix lemon juice, honey and olive oil.  Set aside
  2. Toss peaches and corn with red onion, basil, salt and some pepper.
  3. Drizzle with olive oil mixture and stir well.
 
0 Comments

Corn Tomato Salsa

9/13/2017

0 Comments

 
Picture
Serves: 6
 
1 tablespoon fruity olive oil
1 medium sweet onion, diced
2 cups corn kernels, raw
2 tablespoons chopped fresh basil plus a couple of leaves for garnish
⅓ cup fresh poblano or jalepeno chile, diced
1 pint cherry tomatoes, quartered
1½ tablespoons lime juice
Salt to taste
 
  1. Heat oil in a large skillet.  Add the onion and cook, stirring occasionally, until soft, about 3 minutes.
  2. Add the corn and continue to cook until onion is lightly colored, about 3 to 5 minutes.
  3. Add shredded basil and chile and stir well.  Set aside to cool.
  4. Quarter the tomatoes while corn is cooling.
  5. Once corn is cool, add lime juice and mix well.
  6. Add tomatoes and mix well.
  7. Add salt to taste and serve at room temperature.
 
ADVANCE PREP: This recipe can be made through step 5, adding the lime juice.  It can then be refrigerated for up to 2 days.  Add the tomatoes half an hour before serving.
 
VARIATIONS:  Try cilantro instead of the basil, a red onion or scallions instead of the sweet onions, add a mango or an apple.  

0 Comments

SPIRALIZED ZUCCHINI WITH ROASTED RED AND RAW SUNGOLD TOMATOES

9/6/2017

0 Comments

 
Picture
Serves: 4
 
5 to 6 ripe meaty tomatoes, Roma or plum tomatoes are best
1 small clove of garlic, mince or pressed
3 cups broccoli, asparagus, zucchini, green beans, snow peas, or sugar snaps.
¼ to ½ cup good green olive oil
Salt & freshly ground pepper to taste
1½ cups basil leaves
​2 cups halved Sungold tomatoes

1 cup shredded Parmesan cheese


  1. Preheat oven to 350º.
  2. Bring about 3 to 4 quarts of salted water to a boil.
  3. Cut a small x in each of the red tomatoes with a sharp knife.  Blanch them in boililng water to loosen the skin.  Remove to a collander.  Retain the hot water for the remaining vegetables.
  4. When cool enough to handle, peel the red tomatoes.  Squeeze out as much of the juice and seeds as is readily possible.  Coarsely chop the red tomatoes.
  5. Place peeled chopped tomatoes in an oven proof baking dish and stir in the garlic and 5 or 6 basil leaves and sprinkle in a little salt.
  6. Roast for about 35 to 40 minutes.  Stir once or twice.
  7. Meanwhile, blanch 3 cups of green vegetable of your choice in the tomato water.  They should remain firm to the bite.  Drain well.  Set aside.
  8. Place the spiralized zucchini in a large serving bowl.  Add the roasted tomatoes, salt, freshly ground pepper and enough of the olive oil to lightly moisten the zucchini and meld the tomatoes into a sauce.  Toss all lightly together.
  9. Add the blanched green vegetables.  And cut or shred the remaining basil leaves over the entire bowl.  Again, toss lightly and serve with the Parmesan cheese.
0 Comments

TOMATO GOAT CHEESECAKE

8/23/2017

0 Comments

 
Picture
​Serves:  6 – 8 as an appetizer
 
1 prepared pie crust
 
8 ounces softened goat cheese , at room temperature
1 -8 oz. package unflavored gelatin softened in 1½ tablespoons of water
½ cup heavy cream
1 medium red onion, cut into thin wedges and oven roasted & cooled
½ cup diced tomatoes
1½ teaspoon sugar
10 to 12 fresh basil leaves, save the smallest for garnishing
½ teaspoon ground white pepper
½ teaspoon of salt
16 pitted kalamata olives, divided into 8 & 8
8 to 10 cherry tomatoes, halved
Fresh salad greens and a good Italian bread, sliced
 
Equipment: spring-form baking pan
 
  1. Preheat oven to 325º.
  2. Roll out the pie crust to about ⅔ to ¼ inch thick.
  3. Line the bottom of the spring form pan with the piecrust, with just a slightly raised edge around the perimeter.  Pierce the dough with a fork at intervals.  Bake in the heated oven for about 25 minutes, until golden.
  4. Remove piecrust to a rack to cool.
  5. Meanwhile, place the cheese, cream, dissolved gelatin, diced tomatoes, half of the onion wedges, sugar, white pepper, salt, half the basil leaves and half of the olives into a food processor or blender.  Pulse until smooth.
  6. Pour the cheese mixture into the spring-form baking pan and refrigerate for at least 2 hours.
  7. Let the cheesecake come to room temperature before serving.
  8. Carefully remove the cheesecake from the form, retaining the bottom and place it on the flat surface of a serving dish.
  9. Garnish the top of the cheesecake with the cherry tomatoes, the remaining olives, onion wedges and basil leaves.
  10. Serve with fresh salad greens and a good crusty Italian bread
0 Comments

LINGUINE WITH SNOW PEAS, CHIVES IN CREAMY LEMON SAUCE

6/22/2016

0 Comments

 
Picture
​Serves 4
 
1 lb. linguine
4 tablespoons good green olive oil
2 tablespoon unsalted butter
1 - 1½ cup half & half, fat free is fine
½ cup ricotta cheese
2 cups snow peas, sliced lengthwise, ¼ inch wide
2 teaspoons lemon zest
¼ cup chives, minced
2 tablespoons Parmesan cheese
1 cup basil, shredded or cut with a scissors
1 cup reserved pasta water
Salt & fresh pepper to taste
 
  1. Bring salted water to a boil in a large pot.
  2. Melt the butter and add the olive oil in a large saucepan on a low setting, then set aside.
  3. In a small bowl, whisk together the half and half and the ricotta.
  4. Add the liguine to the boiling water and cook according to the instructions until the pasta is al dente.
  5. Reserve a cup of the pasta water.  Drain the pasta and set aside momentarily.
  6. Over a low heat, re-warm the butter and oil.  Add the half and half, ricotta mixture and heat thoroughly, but gently.
  7. Add the lemon zest while stirring.
  8. Add first the cooked pasta and then the Parmesan cheese to the saucepan.  Toss it well.
  9. Adjust the liquid level as needed with the reserved pasta water, a spoonful at a time.  The sauce should be creamy.
  10. Add salt and pepper to taste.
  11. Add the snow peas and the basil and toss again to distribute the ingredients evenly.  Serve immediately, with additional Parmesan if desired.
 
NOTE: Because many of the ingredients come together quickly in the last few minutes, it is best to have all the mincing, cutting and zesting done in advance.
 
VARIATIONS:  Try adding a few pea shoots or fennel/rainbow/beet sprouts.
 
0 Comments

Zucchini Linguine with Creamy Lemon Basil Sauce

8/26/2015

0 Comments

 
Picture
Recipe by Anna Gill

Serves: 4

2 tablespoons fresh lemon juice
1 teaspoon fine sea salt
1 cup light cream, ricotta or plain Greek yogurt (non-fat is okay)
2-3 small firm zucchini, ends trimmed and julienned*
1 teaspoon fine kosher salt
½ cup freshly shredded basil leaves

1. Combine the first three ingredients in a small jar with a tight fitting lid. Shake well and set aside.
2. Place the julienned zucchini in a colander over the sink or a mixing bowl. Toss with the kosher salt.
3. Place a paper towel over the zucchini. Place a plate or wide bowl on top of the paper towel and weight the plate or bowl with your pie weights or a pound of dried beans or rice. Let the weighted zucchini stand for 20 to 30 minutes, until the majority of moisture has been pressed from the vegetable strips.
4. Pat the zucchini with a dry paper towel. Transfer the zucchini to a serving bowl. Pour the lemon basil sauce over the zucchini, toss and serve.

* - A kitchen mandolin is worth ten times its weight in vegetables for this purpose alone.
0 Comments

Tomato, Fig, Goat Cheese, Basil and Olive Salad

8/26/2015

0 Comments

 
Recipe by Anna Gill

Serves 8 as appetizer

2 tablespoons balsamic vinegar
¼ cup olive oil
6 large tomatoes, cut into small wedges
6 figs, cut into quarters
3 ounces fresh goat cheese, crumbled
1/3 cup calamata olives, pitted and sliced
Handful of basil, torn
4 cups fresh lettuce greens, torn into pieces
2 cups young tender arugula, stems removed
Salt and pepper to taste.


1. Put balsamic vinegar in a salad bowl, and whisk oil into it.
2. Toss remaining ingredients with dressing. Adjust seasoning and serve.
0 Comments

Uncooked Tomato Sauce & Pasta – Old #4

8/26/2015

0 Comments

 
Recipe by Anna Gill

Serves: 5

20-25 fat ripe plum tomatoes (plums are best for this because they are meatier)
½ to 1 cup good green olive oil
2 large cloves crushed garlic
1 fully packed cup shredded basil
3 tablespoons fresh ginger, minced
½ cup pignoli nuts, optional
salt & pepper
freshly grated cheese
1 lb linguini
1 large lemon


1. Boil 8 - 10 quarts of salted water in a large pasta pot. Blanch the tomatoes for 1 to 3 minutes to loosen the skin. Remove the tomatoes from water, place under cool running water. Reduce the level of heat under the water and cover temporarily.
2. Peel and core the tomatoes, chop them very coarsely and place in large mixing bowl. (I place the whole peeled tomatoes in a bowl and cut with a pair of kitchen shears.)
3. Add oil, basil, garlic, ginger, and pignoli nuts if desired to tomatoes. Mix.
4. Season with salt and pepper to taste. Squeeze fresh lemon into mixture. Mix well.
5. Turn up the heat under the water until it reaches a good rolling boil a second time. When boiling, place linguini into water and separate. Cook according to pasta used. Drain the pasta.
6. Mix a medium amount of the sauce with the pasta. Let sit minute. Add enough sauce to cover and flavor the pasta. Taste. If not moist enough, add more olive oil.
7. Serve with additional sauce and freshly grated cheese.
0 Comments

Tomato Risotto

8/26/2015

0 Comments

 
Recipe by Anna Gill

Serves: 6

1 large sweet onion, coarsely chopped
1 tablespoon olive oil
3 cups tomato juice
2½ cups chicken stock or broth
1½ cups Aborio rice
2 medium shallots, minced
1 cup dry white wine
1 lb. assorted Sungold and read pear tomatoes halved or quartered if large
Salt and freshly ground pepper
1/3 cup shredded basil
2 tablespoons freshly grated Romano cheese


1. Preheat the oven to 375o.
2. On a baking sheet, toss the onion with 1 teaspoon of the oil; spread out on the sheet. Roast for about 20 minutes, stirring until lightly browned.
3. In a medium non reactive saucepan, bring the tomato juice and the chicken broth to a boil over moderately high heat; keep warm.
4. Heat the remaining olive oil in a large non reactive saucepan.
5. Add the shallots and cook over moderate heat, stirring until translucent, about 2 minutes.
6. Add the rice and cook, stirring , for 1 minute.
7. Add the wine and cook, stirring, constantly, until almost all of the broth s absorbed, about 7 minutes.
8. Add 1 cup of the hot tomato broth to the rice and simmer over moderate heat, stirring constantly, until most of the broth is absorbed.
9. Add 1 more cup of broth and stir until it is absorbed, stirring constantly.
10. Continue adding 1 cup at a time and stirring constantly, until all the broth has been added and absorbed. The rice is done when it is chewy and lightly bound with creamy cooking liquid, about 25 minutes.
11. Stir in tomatoes and roasted onions until heated through. Season the risotto with salt and pepper, garnish with basil and cheese. Serve at once.
0 Comments

Pepperonata

8/25/2015

0 Comments

 
Recipe by Anna Gill

6 yellow, orange and or red bell peppers *
1 large red onion, diced
2 cloves garlic, minced or pressed
2 tablespoons good green olive oil, plus 1 tablespoon for finish
8 tomatoes, coarsely chopped
¼ cup fresh basil, finely shredded


1. Cut peppers into approximately 1” by 1” pieces. (Don’t get carried away, nobody at the table is going to have a tape measure.)
2. Add 2 tablespoons of oil to a large pan over medium heat. Add the onions and garlic and sauté for about 2 minutes.
3. Layer the cut peppers on top of the garlic and onion mixture.
4. Then add the tomatoes in another layer on top of the peppers. Cover tightly and cook over medium to low heat for 10 to 15 minutes, until just soft.
5. Remove the cover and stir the mixture gently. Continue to cook uncovered for an additional 10 to 15 minutes until all the veggies are soft and the liquid is absorbed.
6. Remove the pan from the heat. Stir in the remaining tablespoon of olive oil. Season with salt and pepper.
7. Transfer to a serving bowl and sprinkle with the basil.
0 Comments

Peach White Wine Sangria

8/25/2015

0 Comments

 
Recipe by Anna Gill

1 cup loosely packed fresh basil leaves plus 8 to 10 sprigs
¾ cup sugar
¼ cup fresh lemon juice
1 cup cold water
One 11.5 ounce cans peach nectar
1 bottle chilled dry white wine, Sauvignon Blanc works well
2 large peaches, peeled and diced


1. Put basil leaves, sugar, and lemon juice into a small saucepan and bruise leaves by mashing with a wooden spoon.
2. Add nectar and water, bring just to a simmer, stirring until sugar is dissolved.
3. Remove from heat and let stand 5 minutes, then pour through a medium-mesh sieve into a heatproof pitcher, discarding basil leaves. Cool completely.
4. Stir in wine, peach, and basil sprigs.
5. Chill, covered, at least 1 hour and up to 24.
6. Serve over ice.
0 Comments

Panzanella Salad

8/25/2015

0 Comments

 
Serves: 4

For the vinaigrette: 
¼ cup good-quality white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
½ teaspoon kosher salt
½ cup good green olive oil
2 tablespoons extra-virgin olive oil
Freshly ground black pepper

For the salad:
Olive oil cooking spray
2 cups cubed Italian or peasant bread
2 large ripe tomatoes
½ green bell pepper, seeded and sliced into ½ inch slices
½ yellow bell pepper, seeded and sliced into ½ inch slices
½ small red onion, thinly sliced
1 to 2 cups fresh salad greens
20 to 30 basil leaves shredded
1 tablespoon capers, drained
Salt & pepper to taste

For the vinaigrette: 
1. In a blender or a mini processor, pulse the white wine vinegar, Dijon mustard, honey and the kosher salt until they are well blended. 
2. With motor running, slowly add oil. Season to taste with salt and freshly ground black pepper and set aside.

For the salad:
1. Turn on the oven broiler and place the top rack at least 10 inches from the flame or heating element.
2. Spread the cubed bread out on a cookie sheet and spray very lightly with the vegetable oil spray.
3. Lightly toast the bread under the broiler, watching carefully.
4. Turn the bread cubes, spray again, even more lightly and return the cookie sheet to the oven/broiler. When both sides are a light golden brown, remove from the oven and let come to room temperature.
5. In a large bowl, mix the salt tomatoes, cucumber, green and yellow peppers, red onion, basil, and capers. Add the bread cubes and toss with the half the vinaigrette. Tasting as you go, season with salt and pepper (the capers will add a certain amount of saltiness). Allow the salad to sit for about half an hour for the flavors to blend.
6. Portion the salad greens out onto four plates and top with the bread and tomato mixture.
7. Serve the salad with the remaining vinaigrette on the side.
0 Comments

Mediterranean Quinoa Salad

8/25/2015

0 Comments

 
Recipe by Alicia Ghio the "Natural Princess"

1 cup quinoa, uncooked
2 cups vegetable stock (or any kind of stock you have on hand)
2-3 garlic cloves, finely chopped
1 cup zucchini, chopped
1 cup cherry tomatoes, quartered
1/3 cup scallions, thinly sliced on an angle
1/4 cup basil, chopped
3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
salt and pepper (to taste)


1. Rinse quinoa. Pour stock and quinoa into a medium pot. Over medium-high heat bring to a boil. Then reduce heat to a simmer and cover. Cook 15-20 minutes or until all the liquid is absorbed.
2. Pour the cooked quinoa into a bowl and set aside to cool.
3. In a large bowl combine: chopped garlic cloves, chopped zucchini, quartered cherry tomatoes, sliced scallions and chopped basil.
4. Stir in the cooled quinoa to the vegetables.
5. Pour on the balsamic vinegar and extra virgin olive oil.
6. Add salt and pepper to taste.
7. Serve at room temperature or slightly chilled.
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
    Almond Extract
    Almonds
    Anise
    Apple Cider Vinegar
    Apples
    Apricots
    Artichokes
    Arugu
    Arugula
    Asparagus
    Avocado
    Bacon
    Bacon & Hot Pepper Jelly
    Balsamic
    Balsamic Vinegar
    Basil
    Bay Leaves
    Beef
    Beef Broth
    Beef Short Ribs
    Beets
    Bell Peppers
    Bison
    Blackberries
    Blood Orange
    Blueberries
    Blue Cheese
    Bok Choy
    Bourbon
    Bread
    Broccoli
    Brown Ale
    Brown Sugar
    Brussel Sprouts
    Buratta Cheese
    Butter
    Buttermilk
    Butternut
    Butternut Squash
    Cabbage
    Cannellini Beans
    Canola Oil
    Cantaloupe
    Capers
    Caramelized Onion Jam
    Cardamon
    Carrots
    Cashews
    Caul
    Cauliflower
    Cayenne Pepper
    Celeriac
    Celery
    Celery Seed
    Chard
    Cheddar
    Cheddar Cheese
    Cherries
    Chervil
    Chestnuts
    Chevre
    Chicken
    Chicken Broth
    Chicken Thighs
    Chickpeas
    Chili Powder
    Chinese Black
    Chives
    Chocolate Bittersweet
    Chocolate Chips
    Chocolate Wafers
    Cider Vinegar
    Cilantro
    Cinnamon
    Clementines
    Cloves
    Cocoa Powder
    Coconut Milk
    Coffee
    Collard Greens
    Coriander
    Corn
    Crab
    Cranberries
    Cream Cheese
    Cream Stout
    Cucumbers
    Cumin
    Curry
    Curry Powder
    Daikon Radish
    Dandelion Greens
    Dark Chocolate
    Dark Rum
    Delcata Squash
    Dijon Mustard
    Dill
    Dry Rub
    Duck
    Edamame
    Edible Flowers
    Egg Noodles
    Eggplant
    Eggs
    EMU
    Escarole
    Farro
    Fennel
    Feta
    Feta Cheese
    Fettuccini
    Fiddleheads
    Figs
    Flour
    Garlic
    Garlic Scapes
    Ginger
    Gingersnaps
    Goat Cheese
    Goose
    Graham Crackeers
    Green Beans
    Green Chilies
    Green Onions
    Ground Meat
    Gruyere
    Gruyere Cheese
    Half And Half
    Ham
    Heavy Cream
    Honey
    Honey Bear Squash
    Honeydew
    Hummus
    Ice Cream
    Jalapeno Pepper
    Jicama
    Kale
    Ketchup
    Kohlrabi
    Lamb
    Leeks
    Lemon Juice
    Lemons
    Lemon Zest
    Lime
    Linguine
    Maple Syrup
    Microgreens
    Miint
    Milk
    Mint
    Mozzarella
    Mushrooms
    Mustard
    Mustard Greens
    Nutmeg
    Oats
    Olive
    Olive Oil
    Olives
    Onions
    Orange Juice
    Oregano
    Orzo
    Oyster Sauce
    Pancetta
    Pansies
    Pap
    Paprika
    Parmesan Cheese
    Parsley
    Parsnips
    Pasta
    Peaches
    Pear Jam
    Pearl Onions
    Pears
    Peashoots
    Pea Shoots
    Pecans
    Peppermint Extract
    Peppers
    Pine Nuts
    Pizza
    Plums
    Pork
    Pork Belly
    Pork Spareribs
    Port
    Potato
    Potatoes
    Prunes
    Puff Pastry
    Pumpkin
    Pumpkin Seeds
    Qiinoa
    Rabbit
    Raddichio
    Radicchio
    Radishes
    Raisins
    Ramps
    Raspberries
    Red Currants
    Red Lentils
    Red Onions
    Red Pepper Flakes
    Rhubarb
    Rice
    Rice Vinegar
    Ricotta
    Rosemary
    Rutabaga
    Sage
    Sausage
    Savory
    Scallions
    Semisweet Chocolate
    Sesane Seeds
    Shallots
    Sherry Vinegar
    Shitake Mushrooms
    Shortcake
    Shrimp
    Snow Peas
    Soy Sauce
    Spaghetti
    Spin
    Spina
    Spinach
    Spring Onions
    Squash
    Squash Kabocha
    Star Anise
    Stew
    Strawberries
    Sugar Snap Peas
    Sultanas
    Summer Squash
    Sweet Potatoes
    Swiss Cheese
    Tacos
    Tahini
    Tarragon
    Tatsoi
    Teriyaki Sauce
    Thyme
    Tomatoes
    Tomato Ginger Jam
    Tomato Paste
    Tortillas
    Turkey
    Turmeric
    Turnips
    Unsweetened Choclate
    Vanilla
    Walnuts
    Watercress
    Watermelon
    White Chocolate
    White Wine
    White Wine Vinegar
    Wild Rice
    Worcestershire Sauce
    Yellow Onions
    Yogurt
    Zucchini

    Archives

    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