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Blueberry and Blue Cheese Salad

7/6/2022

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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.

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Blueberry Spinach Salad

7/14/2021

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8 servings
IngredientsDRESSING:
1/4 cup raspberry vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup canola oil

SALAD:
12 cups fresh baby spinach (about 10 ounces)
1 cup fresh blueberries
1 cup (4 ounces) crumbled blue cheese (or feta if your preference)
1/2 cup chopped pecans, toasted (or other nut or crunch factor)


Directions

Mix first four ingredients; gradually whisk in oil until blended. In a large bowl, combine salad ingredients; toss with dressing.



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Blueberry Salsa

8/12/2020

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Picture
adapted by Kay Carroll
 Makes approximately 3 cups

2 cups fresh blueberries, washed
½ to ¾ yellow bell pepper, diced
¼ red onion, diced
1 medium jalapeno, diced
¼ cup freshly shredded cilantro
1 tablespoon good green olive oil
Sea salt to taste
Juice of 2 medium limes


  1. Place all the ingredients except the lime juice in a large bowl. Toss lightly.
  2. Set aside until ready to serve.
  3. When ready to serve, drizzle with the lime juice and toss again.
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Blueberry Lemon Ice Box Cake - adapted from Bon Appetite

7/22/2020

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Picture
Serves: 8

8 ounces plain whole milk Greek yogurt, room temperature
¾ cup confectioner’s sugar
2 tablespoons finely grated lemon zest
2½ cups heavy cream, chilled
1 cup lemon curd, divided
16 graham crackers, divided
1½ cups blueberry jam or all fruit spread
½ cup fresh blueberries, plus 1 cup for serving
  1. Line a 9” X 5” loaf pan with plastic wrap, leaving an overhang of at least 4” on all 4 sides.
  2. Place the yogurt, confectioner’s sugar and lemon zest in a large bowl and beat, with an electric mixer on medium-high speed, until the mixture is fluffy, about 4 to 6 minutes.
  3. Reduce the speed to low and gradually add the heavy cream.
  4. Increase the speed to medium as the mixture thickens and continue to beat until medium soft peaks form.
  5. Remove 1½ cups of the lemon cream mixture, cover and set it aside in the refrigerator until ready to serve.
  6. Loosen the lemon curd consistency in the microwave, about 30 to 40 seconds. Don’t let it get hot. Then fold it into the lemon cream mixture.
  7. Place a single layer of graham crackers in the lined loaf pan, breaking them as needed.
  8. Using a small soft spatula, evenly spread the about ¼ to ⅓ of the remaining lemon cream mixture over the crackers.
  9. Loosen the consistency of the jam or fruit spread in the microwave, again it should not be hot.
  10. Gently and evenly spread ½ cup of the jam over the first layer of lemon cream mixture in the loaf pan.
  11. Drizzle ¼ cup of the consistency loosened lemon curd on top.
  12. Add another ½ to ⅓ cup of the lemon cream mixture on top of the last layer.
  13. Add another layer of graham crackers as before.
  14. Repeat the layering process with the ½ remaining lemon cream, jam and lemon curd. Finish with a last layer of lemon cream topping it with a final layer of graham crackers.
  15. Cover and freeze for at least 6 hours.
  16. Cover and chill the remaining jam until ready to serve.
  17. Before serving, place hot water in a roasting pan. Place the loaf pan in the water for 2 to 3 minutes to help loosed and unmold the cake. Remove to a dish cloth.
  18. Place a serving dish face down on the loaf and carefully invert the two. Remove the loaf pan and the plastic wrap.
  19. Coat the top and sides of the cake using the reserved 1½ cups of yogurt mixture. Return the cake, serving dish and all to the freezer for at least 15 minutes.
  20. Immediately before serving, microwave the remaining jam just to the point of be pourable but not hot. Sprinkle a generous amount of fresh blueberries across the top of the cake, then drizzle with the remaining jam.
  21. Slice as you would a pound cake and serve with more fresh blueberries.


ADVANCE PREPARATION: The cake can be made and remain frozen for two days prior to serving.



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Blueberry Slushie

7/22/2019

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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.
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Blueberry Coconut Lassi

8/2/2018

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Picture
​Serves 2
 
1 cup blueberries, washed and picked over, plus 2 tablespoons
1 cup plain Greek yogurt, plus 1 tablespoon
¼ cup lite coconut milk
1½ teaspoons honey
½ teaspoon vanilla extract
½ teaspoon sugar
 
  1. Place 1 cup blueberries, 1 cup plain Greek yogurt, coconut milk, honey, vanilla and sugar in a blender and mix until smooth.
  2. Pour into serving glasses.
  3. Top each with ½ tablespoon of remaining yogurt and sprinkle with a tablespoon of whole berries.
 
NOTE: Regular milk can be substituted for the coconut milk.
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FARRO PORRIDGE

3/22/2017

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Picture
-Adapted from Missy Robbins,  Food & Wine
​Serves: 2
 
1 tablespoon unsalted butter
⅔ cup farro
1⅔ - ¾ cup boiling water
½ cup frozen mixed berries, defrosted
1 tablespoon honey
½ cup fat-free Greek yogurt
½ teaspoon ground cinnamon
2 tablespoons crushed or slightly chopped pistachios
 
  1. Melt the butter in a small sauce pan.
  2. Add the farro, tossing lightly to coat the grains, and cook for about 2 minutes.
  3. Add just enough of the hot water to almost cover the grains and continue to cook while stirring.  As the water is absorbed, continue to add boiling water, ½ cup at a time, while stirring.
  4. Continue cooking until the water is almost, but not completely, absorbed.  The grains should still move freely amongst themselves.
  5. Cover the pan and allow the farro to simmer over low heat until it is al dente.  About 10 minutes.
  6. Meanwhile, in a 2 cup measuring cup, place the fruit and the honey, mix gently.  Microwave for 30 seconds, mix again and microwave again for an additional 20 to 30 seconds.  You want the fruit to begin to meld with the honey and itself.
  7. In a small prep bowl, mix the yogurt and the cinnamon.
  8. When the farro is ready, add the yogurt and spice to the farro and mix.
  9. Divide the farro into two serving bowls, spoon the fruit over the top and sprinkle with the pistachios.  Serve while warm.
 
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Blackberry-Blueberry Pie

8/25/2015

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Picture
Recipe by Anna Gill

Yield 1 – 10 inch pie

1 double recipe All-Butter Pie Crust – not pre-baked
2½ cups rinsed and picked over blackberries, pat with paper towel gently to dry
2½ cups rinsed and picked over blueberries, pat with paper towels gently to dry
⅔ to ¾ cup sugar for filling, plus 1 teaspoon for crust top
3½ tablespoons instant tapioca 
⅛ teaspoon salt
½ teaspoon cinnamon
⅛ teaspoon ground nutmeg
1 scant tablespoon fresh lemon juice
1 scant teaspoon lemon zest
2 tablespoons sweet butter
1 to 2 tablespoon milk

1. Preheat oven to 450º.
2. In a small bowl or measuring cup mix the tapioca, sugar, salt, cinnamon and nutmeg.
3. In a large bowl, place the blackberries and blueberries sprinkle with the sugar, spices 
4. Sprinkle the sugar mixture over the berries and gently toss.
5. Sprinkle the berry mixture with the lemon zest and juice and toss gently again.
6. Roll out the bottom crust and place it in a 10 inch pie dish.
7. Pour the berries into the prepared pie crust, mounding them highest in the middle.
8. Dot the top of the berries with the butter.
9. Roll out the second crust and place it on top of the berries. Fold the edges up and over and seal them with a fork.
10. Brush the top with the milk and sprinkle with the remaining 1 teaspoon of sugar.
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    We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.

    For more recipes from CT farmers' markets click here.

    The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.

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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