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

Butternut Squash Bisque

12/7/2022

0 Comments

 
Ingredients
  • 1 tablespoon canola oil
  • 1 tablespoon unsalted butter
  • ½ cup diced onion
  • 4 cups peeled and cubed butternut squash
  • ¾ cup diced carrots
  • 3 cups vegetable stock
  • salt and ground black pepper to taste
  • ground nutmeg to taste
  • ½ cup heavy cream (Optional)

Directions
  1. Heat oil and melt butter in a large pot over medium heat. Cook and stir onion in the butter and oil under tender.
  2. Add squash and carrots into the pot. Pour in vegetable stock and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
  3. Purée soup mixture in a blender or food processor until smooth. Return to the pot and stir in heavy cream.  Heat through but do not boil. Serve warm with a dash of nutmeg.
0 Comments

Slow Cooker Root Vegetable Stew

10/19/2022

0 Comments

 
INGREDIENTS
  • 1 large white onion OR 2 leeks (white portion only), chopped
  • 1 lb. butternut squash, peeled, seeded and chopped 
  • 1 lb. carrots, peeled and chopped
  • 1 lb. parsnips, peeled and chopped
  • 1 lb. sweet potatoes, peeled and chopped
  • 1 lb. Yukon Gold potatoes, peeled and chopped
  • 2 celery ribs, stems removed and chopped
  • 6 cloves garlic, peeled and thinly sliced
  • 3 cups chicken or vegetable broth
  • 1 bay leaf
  • 1 Tbsp. fresh sage leaves, finely chopped
  • 1 tsp. freshly-cracked black pepper
  • 1/2 tsp. sea salt
  • 2 cups chopped fresh kale
INSTRUCTIONS
  1. Add first eleven ingredients to a slow-cooker, and carefully stir to combine. Cook on low heat for 6-8 hours, or until the vegetables are tender. Remove bay leaf, and carefully stir in the kale. Let the stew continue cooking for 10 minutes or so until the kale is wilted. Season with additional salt and pepper if need be.
  2. Serve immediately, with the option to garnish with Parmesan cheese.
0 Comments

Maple Butternut Squash Slow Cooker Soup

2/4/2022

0 Comments

 
Ingredients
  • 8 cups cubed peeled seeded butternut squash (about 3 lb)
  • ​1 large apple, peeled, chopped
  • 1 large onion, cut into 1-inch pieces
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cups chicken broth
  • ½ cup half-and-half or milk
  • ½ cup real maple syrup
  • ¾ cup plain yogurt or sour cream
  • 2 tablespoons chopped fresh chives

Preparation
  1. Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix squash, apple, onion, cinnamon, nutmeg, salt and pepper. Pour broth over vegetable mixture.
  2. ​Cover; cook on Low heat setting 7 to 8 hours (or on High heat setting 3 hours 30 minutes to 4 hours).Pour about 3 cups of the soup mixture into blender. Cover; blend until smooth. Pour into 8-cup measuring cup or heat-proof pitcher. Blend remaining soup mixture in 2 more batches; pour into measuring cup. Pour pureed soup back into slow cooker. Stir in half-and-half and syrup.
  3. If needed, increase heat setting to High; cover and cook about 15 minutes longer or until hot. Top each serving with yogurt; sprinkle with chives.
0 Comments

BUTTERNUT CORN SOUP

1/24/2018

0 Comments

 
Picture
​Serves: 10 to 12
 
1 large Butternut squash, approximately 3 lbs., split lengthwise and scraped clean
1½ teaspoon Kosher salt
1 tablespoon honey
2 medium onions, diced
1 head of garlic, each clove peeled, but whole
1 stick butter (1/2 cup)
2 tablespoons minced rosemary
5 medium carrots, coarsely chopped
1½ to 2 quarts of chicken or vegetable broth
½ teaspoon Hungarian paprika
½ teaspoon pepper
¼ teaspoon nutmeg
3 cups corn kernels
½ cup (4 oz.) sour cream
2 tablespoons minced Italian parsley
 
  1. Preheat oven to 375º.
  2. Place squash halves cutside up in suitable baking dish.  Score the flesh in a crisscross pattern (do not pierce the skin).  Baste the exposed flesh with honey and sprinkle with ½ teaspoon of salt.
  3. Roast squash in the oven until tender when pierced with a tester or fork, about an hour and a half.
  4. In the interim, melt the butter in a large pot.  Add the onions and garlic and sauté, stirring occasionally, until both are golden, about 20 to 25 minutes.
  5. Add the carrots and rosemary.  Continue to cook while stirring for an additional 5 minutes.  Remove from the heat until the squash is thoroughly roasted.
  6. Scrape the squash flesh from the shell into the onion mixture.  Add 1½ quarts of broth.  Mix well and return the pot to the heat.  Cover and bring to a boil over high heat.  Reduce heat to a simmer until the carrots are cooked through, about 30 minutes.  Remove from the heat.
  7. Working in batches, puree the mixture in a blender.  Then return the mixture to the pot.
  8. Add the remaining teaspoon of salt, paprika, pepper and nutmeg.  Mix well and return to a medium heat.
  9. Add the corn, stirring until mixed and cook for an additional 5 minutes.
  10. Depending on your taste and desired consistency, you may add additional broth at this point.  Bring the soup back to a simmer.
  11. Ladle into serving bowls.  Top each serving with a dollop of sour cream, a pinch of paprika and parsley.
0 Comments

Roasted Butternut Squash and Spinach Salad

9/30/2017

0 Comments

 
Picture
Ingredients for the salad
  • 1 medium-sized butternut squash, peeled and cubed
  • 2 Tbsp olive oil
  • Sea salt + black pepper
  • 2 cups baby spinach or arugula, torn into small pieces
  • 1/4 cup dried cranberries
Ingredients for the dressing
  • ¼ cup CT maple syrup
  • 3 Tbsp cider vinegar
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp Dijon mustard
  • Salt and pepper
 
Instructions
  1. Preheat oven to 400 degrees F  and position a rack in the center of the oven.
  2. Toss butternut squash cubes in 2 Tbsp olive oil and 1 tsp sea salt and 1/2 tsp pepper. Roast for 15-20 minutes or until just tender. You don’t want it to get mushy, just tender.
  3. While roasting, chop or loosely tear your greens and add to a serving bowl along with the cranberries.
  4. To make the dressing, combine dressing ingredients in a small bowl and whisk until thoroughly blended.
  5. When butternut squash is done, set it aside to cool
  6. Once squash is cool, mix in with the salad.  Add dressing a few minutes before serving.
0 Comments

Roasted Buttercup Squash with Cider and Forbidden Rice

8/26/2015

0 Comments

 
Picture
Recipe by Anna Gill

Serves 6

1 -3 lb. Buttercup squash
1½ cup black Forbidden rice
1 tablespoon olive oil
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ cup, plus 2 cups apple cider
½ cup, plus 2 cups chicken broth
Salt and freshly ground pepper

1. Preheat oven to 350o.
2. Cut the top off the squash as though for a Jack-o-lantern, about an inch below the rim of the squash, leaving the stem, if any, intact.
3. Remove the seeds and any fibrous stringy material from the center.
4. Brush the cavity with the olive oil and dust it with half the spices and a little salt and pepper.
5. Place the squash open side down in a roasting pan containing about half cup cider and a half cup of chicken broth. Bake for about 40 minutes.
6. Place the rice in a saucepan with the remaining cider and broth. Bring the pan to a boil. Reduce the heat and simmer, stirring occasionally, for approximately 40 minutes, until the liquid has been absorbed. Set aside.
7. When the squash is fork tender, carefully scrape out the flesh, leaving a sufficient amount to maintain the walls of the squash skin. Mash the removed cooked squash and season as necessary.
8. Fill the squash cavity with the cooked rice, leaving a bowl in the middle.
9. Fill the bowl inside the rice with the mashed squash and return the whole to the oven for approximately 10 minutes. Serve.
0 Comments

Pan-Braised Winter Squash with Cinnamon Scented Couscous

8/25/2015

0 Comments

 
Recipe by Sherri Brooks Vinton

1-2 pounds winter squash, peeled seeded and cut into 1-inch dice
2 tablespoons butter
1/2 cup apple cider, water or stock
2 tablespoons fresh herbs such as sage, rosemary or thyme (optional)
1 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon cinnamon
3/4 cup couscous


Braise squash
Saute squash in butter in a medium skillet until beginning to soften, about 3-5 minutes.
Add cider and seasonings and bring to a boil.
Cover, reduce heat and simmer until tender. about 15 minutes
Remove cover and boil off any remaining liquid.

Make couscous: Bring water to a boil
Add seasonings and couscous, cover and remove from heat.
After 5 minutes, fluff couscous with a fork.
Add couscous to squash. Stir to combine and serve.
Serves 4 as a side dish.
0 Comments

Oyster Mushroom, Squash and Chestnut Stew

8/25/2015

0 Comments

 
Picture
Recipe by Anna Gill

Serves: 4 as a main course

2 tablespoons extra lite olive oil
2 cloves of garlic, pressed
1 large leek, cleaned, trimmed and thinly slices
6 to 8 leaves of sage, minced, plus another 5 for garnish
½ teaspoon fresh thyme leaves
2 tablespoons tomato paste
1 to 2 cups of vegetable broth
10 to 12 small red cipollini onions, paper and ends removed and kept whole
1 -14.8 oz. jar roasted, peeled whole chestnuts
2 cups butternut squash in 2 inch cubes
5 to 7 fingerling potatoes, washed and chunked, (approximately 2 inch pieces)
2 carrots, washed and chunked, (approximately 2 inch pieces)
2½ cups oyster mushroom, torn into 1½ inch florets
2 cups baby Portobello or white button mushrooms, sliced thickly
Salt & freshly ground pepper


1. Preheat oven to 375o.
2. Heat the olive oil in a medium sized saucepan.
3. Add the garlic and leeks and sauté until the leeks are wilted and slightly translucent. 
4. Add the minced sage, thyme leaves and the tomato paste. Stir and cook gently for about 2 minutes.
5. Remove the vegetables and herbs with a slotted spoon to a bowl, leaving as much of the cooking fluid as possible. Set the vegetables aside.
6. Coat the bottom of a 14 inch baking pan with the reserved liquid and add ¼ cup of the vegetable broth. Add the cipollini, squash and the chestnuts to the baking dish and place in the oven for about 15 minutes.
7. Add the potatoes, carrots and both types of mushrooms to the baking dish and sprinkle the reserved sautéed vegetables over them. Add a ¼ cup of vegetable broth as needed. (While this dish needs the broth, like risotto, it should added in small quantities, a little at a time.) Toss all the vegetables together and return the baking dish in the oven.
8. Lower the temperature to 350o and cook for approximately 20 to 30 minutes, adding broth as it is absorbed. When ready, the vegetables should be easily pierced but should not crumble.
9. Remove the baking dish, season with salt and pepper, garnish with the remaining sage leaves and serve.

VARIATIONS:
Depending on the season there are an infinite number of alternative vegetables that can be used here. The trick is to give the denser veggies, like the whole cipollini and the chestnuts a longer cooking time than those that cook more quickly.
0 Comments

Farro Stuffing

8/25/2015

0 Comments

 
Picture
Recipe by Anna Gill

Serves: 8

2½ cups diced onions (about 2 medium to large onions
1 lb. mushrooms, cleaned and chopped
1 cup celery, diced
1 tablespoon butter
1 tablespoon light oil
3 cups hot chicken or vegetable broth or stock (or water)
1½ cups uncooked farro 
1 teaspoon kosher salt, divided 
½ cup dry white wine 
1 ½ cup roast chestnuts, peeled and chopped
2 cups roasted squash, cubed in about 2 inch pieces (any kind, pumpkin, acorn, butternut)
1 cup dried cranberries
½ cup sunflower seeds
1 tablespoon chopped fresh thyme 
½ teaspoon freshly ground black pepper 

1. Preheat oven to 350°.
2. Butter an 11 X 7 inch glass or ceramic baking dish and set aside.
3. Heat 1 tablespoon oil and 1 tablespoon of butter in a large saucepan over medium-high heat and blend when the butter has melted.
4. Add onion; sauté 2 minutes, stirring frequently. Reduce heat to low; cook until onion is translucent, stirring occasionally.
5. Add mushrooms and celery, cook briefly for a few minutes while stirring.
6. Add hot broth, farro and ½ teaspoon of salt. Bring to a boil, reduce heat and simmer for approximately 30 minutes, until the liquid is reduced to about ⅓ cup and the farro is tender but still firm to the bite. Add the wine and stir. Turn up the heat briefly, until the wine has reduced to the previous ⅓ cup level. Remove from heat.
7. Add the squash, cranberries, chestnuts, sunflower seeds, thyme, the remaining ½ teaspoon of salt and the pepper. Mix well.
8. Spoon the mixture into the prepared baking dish and bake for 20 to 30 minutes.

ADVANCE PREPARATION: This dish can be prepared up to two days in advance and gently warmed 20 minutes before serving.
0 Comments

Butternut Squash and Vanilla Risotto

8/25/2015

0 Comments

 
Picture
Recipe by Anna Gill

Serves 4 to 5 as a side dish

3 cups vegetable or chicken broth
2 teaspoons pure vanilla extract
1½ cups peeled, 1 to 2 inch cubes butternut squash
1 tablespoon butter, plus ½ tablespoon
⅓ cup finely chopped onion
¾ cup Arborio rice
½ cup dry white wine
¼ cup freshly grated Parmesan
¼ teaspoon salt
1 tablespoon finely chopped fresh chives


1. In a medium saucepan, warm the broth and the vanilla extract over medium-high heat.
2. When the broth comes to a simmer reduce the heat to low.
3. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. Using a slotted spoon remove the squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.
4. Meanwhile, in a large, heavy saucepan, melt 1 tablespoon of the butter over medium heat.
5. Add the onion and sauté until tender but not brown, about 3 minutes.
6. Add the rice and stir to coat with the butter.
7. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes.
8. Add ½ cup of the simmering broth and stir until almost completely absorbed, about 2 minutes.
9. Continue cooking the rice, adding the broth ¼ cup at a time, stirring constantly and allowing each addition to of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.
10. Turn off the heat. Gently stir in the butternut squash, Parmesan, the remaining ½ tablespoon of butter, and salt.
11. Transfer the risotto to a serving bowl and sprinkle with chives. Serve immediately.

NOTE: If all the liquids are absorbed before the rice is tender but firm, add a bit more broth.
0 Comments

Butternut Squash and Goat Cheese Gallete

8/25/2015

0 Comments

 
Recipe by Anna Gill

For the crust:
1¼cups all-purpose flour
¼ teaspoon salt
10 tablespoons unsalted butter, cut into ½-inch pieces and re-chilled
2 to 5 tablespoons ice cold vodka (it evaporates and makes crust flakier)
1 tablespoon of fresh shredded sage leaves
1 large egg, slightly beaten

For the filling:
1 butternut squash, approximately 2 lbs., peeled, seeded, and cut into small pieces, 2” by ¼ “-yielding about 4 cups
1/2 teaspoon fine sea salt
3 tablespoons olive oil, divided
2 leeks (white and pale green parts only), thinly sliced crosswise
6 ounces soft mild goat cheese, crumbled

Preheat the oven to 500°F with middle rack.

Crust:
In a food processor, briefly pulse together the flour and salt. Add butter and sage, then pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses).
Add vodka 1 tablespoon at a time, the fewer tablespoons the better. Pulse after adding each tablespoon until mixture is just moist enough to hold together.
Form dough into a ball, wrap with plastic and flatten into as wide a disk as you quickly can. Refrigerate at least 1 hour before rolling out and baking.

Filling: 
Make while dough is chilling.
1. Toss squash with sea salt and 1 tablespoon of the oil and arrange in a single layer in a roasting pan approximately 17 by 12-inches.
2. Roast the squash, until golden brown on edges and undersides, 20 to 25 minutes, stirring once halfway through roasting.
3. Remove squash from oven and reduce oven temperature to 375°F.
4. Heat the remaining 2 tablespoons oil in a 10-inch heavy skillet over medium heat. Add the leeks and a pinch of salt and cook partially covered and stirring occasionally, until tender, 10 to 15 minutes.
5. Transfer to a large bowl to cool slightly.
6. Add squash, goat cheese, and ¼ teaspoon pepper and toss gently.

Make galette:
1. Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin.
2. Transfer gently to a baking sheet.
3. Arrange filling in an even layer in center of dough, leaving a 2- to 3-inch border. Fold dough in on itself to cover outer rim of filling, pleating dough as necessary.
4. Brush pastry with beaten egg and bake galette until crust is cooked through and golden on edges, 35 to 45 minutes.
5. Cool on baking sheet on a rack 10 minutes before serving. Or cool and refrigerator until needed. Bring to room temperature and then reheat at 200°F.
0 Comments

Buttermilk Squash and Cider Soup

8/25/2015

0 Comments

 
Recipe by Anna Gill

Serves 4

1 tablespoon minced shallots
1 clove garlic, pressed or minced
3 cups cubed, seeded and peeled butternut squash (about 1 pound)
½ cup fat free chicken broth
¾ cup apple cider
¼ cup lite or fat free sour cream
½ unpeeled red Braeburn apple, finely diced
Fresh cracked black pepper


1. Combine the shallots and garlic in a saucepan and cook over low heat until translucent, adding a little water if necessary to prevent scorching.
2. Add squash and chicken stock. Cook until soft, about 20 minutes. Pour into a blender and puree. Be careful of the hot liquid
3. Add cider and sour cream. Continue to blend until well-mixed.
4. Divide the soup into four bowls and garnish each with 1 teaspoon of diced apple and a pinch of black pepper.
0 Comments
    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
    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
    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