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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

Slow Cooker Creamy Potato Vegetable Soup

12/14/2022

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Ingredients

  • 2 large onions, diced
  • 4 stalks celery, chopped
  • 4 large carrots, chopped
  • 4 pounds potatoes, diced
  • 2 tablespoons minced garlic
  • 1 tablespoon dried dill weed
  • 1 tablespoon dried oregano
  • 2 tablespoons olive oil
  • Vegetable broth to cover
  • Ground pepper to taste
  • Parsley for garnish

Directions
  1. Combine the onions, celery, carrots, potatoes and garlic in a slow cooker.
  2. Drizzle the olive oil over the mixture.
  3. Stir the dried herbs into the vegetable broth, and pour the vegetable broth into the slow cooker.
  4. Cook on High until the vegetables are tender, about 6 hours.
  5. Remove some of the potatoes and broth and puree to make the broth creamy.
  6. Serve as is – or mix in bacon bits or cubed ham and sprinkle with parmesan.
  7. ​Garnish with parsley.
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Butternut Squash Bisque

12/7/2022

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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.
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Smoky Chickpea, Red Lentil & Vegetable Soup

11/30/2022

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INGREDIENTS
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 large carrot, diced
  • Heaping ¼ teaspoon smoked paprika
  • ¾ teaspoon ground cumin
  • 4 cups low-sodium vegetable or chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • ⅓ cup red lentils
  • ½ teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 (14.5-ounce) can chickpeas, drained and rinsed
  • ​1 cup cooked vegetables.  Your choice.  Any that are left over.  Frozen vegetables also work.

INSTRUCTIONS
  1. In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes.
  2. Add the garlic, carrots, smoked paprika and cumin; cook, stirring frequently so the garlic doesn't brown, about 2 minutes more.
  3. ​Add the broth, diced tomatoes, red lentils, thyme, bay leaves, salt, and pepper and bring to a boil. Cover the pot and reduce the heat to a simmer; cook for ten minutes.
  4. Add the chickpeas, cover the pot and cook 10 minutes more.
  5. Fish out the bay leaves, then transfer 2 cups of the soup to a blender and purée until smooth.
  6. Add the puréed soup back to the pot and stir. Taste and adjust seasoning, if necessary;
  7. if you want the soup to be thicker, purée a bit more soup.
  8. Add the cooked vegetables and simmer until the soup is hot and the vegetables are warmed through.
  9. Ladle the soup into bowls and serve.


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Slow Cooker Root Vegetable Stew

10/19/2022

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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.
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Italian Escarole, Radicchio and Potato Soup

10/5/2022

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Ingredients

  • 4 tablespoons water
  • 1 medium onion, diced
  • 1 to 2 cloves garlic, minced
  • 6 medium red potatoes, peeled and diced
  • 2 medium carrots, sliced thinly
  • 1 15-ounce can chickpeas, drained and rinsed
  • 6 cups vegetable broth
  • 1 cup water
  • 1 teaspoon dried basil
  • 1 medium head escarole, coarsely chopped and rinsed
  • 1/2 head radicchio, thinly sliced and rinsed
  • 1/2 cup fresh parsley, minced
  • salt and pepper to taste


Instructions
  1. Heat the water in a large soup pot, add the onion and sauté over medium high heat until translucent.
  2. Add the garlic and continue to sauté until both are golden.
  3. Add the potatoes, carrots, chickpeas, broth, water, and basil. Bring to a boil, cover, and reduce heat to simmer for approximately 15 minutes, or until the potatoes and carrots are tender.
  4. Turn off the heat. Stir in the escarole, until just wilted. Add the radicchio and parsley.
  5. Season with salt and pepper. Serve immediately.
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Roasted Carrot and Cauliflower Hummus

6/15/2022

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  • Yield: 1 1/2 - 2 cups 

Ingredients
  • 1 1/2 pounds whole carrots (about 6 large carrots)
  • 4 tablespoons olive oil, halved and divided
  • 1/2 head of small cauliflower, roughly 2 1/2 cups florets
  • 1/8 cup tahini
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 1/2 teaspoons cumin
Instructions
  1. Preheat the oven to 415 degrees.
  2. Line the whole carrots and cauliflower florets on a large baking sheet. Coat with 2 tablespoons olive oil.
  3. Cook for 45-55 minutes or until carrots and cauliflower are soft and slightly caramelized.
  4. Place all remaining ingredients, the other 2 tablespoons of olive oil, and roasted vegetables in a blender or food processor and blend until smooth and creamy.
  5. Store in the refrigerator.
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Carrot Slaw

6/1/2022

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This recipe is adapted from a Bobby Flay original.

Ingredients
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons white wine vinegar 
  • 1 teaspoon Dijon mustard
  • Pinch crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 3 Tablespoons olive oil
  • 3 large carrots, peeled and shredded
  • 2 tablespoons chopped fresh parsley 
Directions
  1. In a small bowl, whisk together the lemon juice, vinegar, mustard, red pepper flakes and some salt and pepper until smooth.
  2. ​Whisk in the olive oil until completely blended.
  3. Toss the shredded carrots with the dressing in a large bowl. Taste and season with more salt or pepper as needed.
  4. Add the parsley and toss.
  5. Chill 30 minutes before serving.


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Coconut Curry Carrot Soup

2/2/2022

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Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 teaspoons peeled, finely grated, fresh ginger root
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
Pinch ground cayenne pepper
1 1/2 pounds carrots (5 large), scrubbed well, cut into 1/4-inch thick coins
4 cups low-sodium chicken broth
1 cup low-fat coconut milk
2 teaspoons honey or maple syrup



Preparation
  1. Heat the oil in a medium pot over medium-high heat. Once the oil shimmers, add the onion and cook for 3 to 4 minutes, stirring occasionally, until softened. Add the garlic, ginger, cumin, coriander, salt, pepper, turmeric and cayenne pepper; cook for 30 seconds, stirring, then add the carrots and the broth.
  2. Increase the heat to high just to bring to a boil, then reduce the heat to medium-low, partially cover and cook for about 12 minutes, or until the carrots are tender.
  3. Stir in the coconut milk and the honey, then puree using an immersion (stick) blender, or in several batches in a regular blender (if using the latter, remove the center knob of the lid so steam can escape, and place a paper towel over the opening to avoid splash-ups).
  4. Serve warm.
​Makes 6 servings
Serving size: about 1 1/2 cups



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Orange-Glazed Carrots, Onions & Radishes

11/10/2021

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Ingredients
  • 1 pound fresh pearl onions
  • 1/4 cup butter, cubed
  • 2 pounds medium carrots, thinly sliced
  • 12 radishes, thinly sliced
  • 1/2 cup dark brown sugar (or 1/3 cup maple syrup)
  • 4 teaspoons grated orange zest
  • 1/2 cup orange juice
  • 1 cup chopped walnuts, toasted (optional)
Directions
  • 1. In a large saucepan, bring 4 cups water to a boil. Add pearl onions; boil 3 minutes. Drain and rinse with cold water. Peel.
  • 2. In a large skillet, heat butter over medium heat. Add carrots, pearl onions, radishes, brown sugar, orange zest and juice; cook, covered, until vegetables are tender, stirring occasionally, 10-15 minutes. Cook, uncovered, until slightly thickened, 5-7 minutes longer. Sprinkle with walnuts if using.
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Cream of Cauliflower Soup

10/20/2021

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Ingredients
2 tablespoons butter 
1 large onion, chopped
4 cloves garlic, minced
2 large potatoes, peeled and cubed
2 carrots, chopped
2 (14.5 ounce) cans chicken broth (substitute vegetable if you wish)
1 head cauliflower, chopped
1 cup milk 
1 teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
1 tablespoon dry sherry (optional)
1 tablespoon chopped fresh parsley or scallions


Preparation

1. In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
​

2. Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley or scallions.

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October 9, 2021

10/6/2021

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Ingredients

2 medium carrots, sliced (1 cup)
1 tablespoon butter or margarine
1 medium apple, cut into thin wedges
2 tablespoons real maple syrup
1/4 teaspoon ground cardamom

Directions
  1. Heat 1 inch water (salted if desired) to boiling in 1-quart saucepan. Add carrots. Cover and heat to boiling; reduce heat. Simmer 12 to 15 minutes or until tender; drain.
  2. Heat butter in 6-inch skillet over medium heat until hot. Cook apple wedges in butter 2 minutes, stirring occasionally. Stir in syrup and cardamom. Cook 3 to 5 minutes, stirring frequently, until apples are evenly glazed. Stir into carrots.
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Zucchini Rissoles

9/22/2021

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Bring the elegant taste of France into your own home in under 30 minutes with this easy and delicious Rissoles recipe! A rissole (from Latin russeolus, meaning reddish, via French in which "rissoler" means "to redden") is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried. Like a little meatloaf with the filling having savory ingredients. This one features zucchini, oregano and garlic.

Ingredients
• 1 small brown onion
• 1/2 cup panko breadcrumbs (or normal)
• 1 pound ground beef
• 1 small zucchini
• 1 small carrot
• 1 egg
• 1 large garlic clove, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon oregano (or other herbs of choice)
• 1/2 teaspoon each of salt and pepper
• 2 teaspoons Worcestershire Sauce
• 1-2 tablespoons oil
• Ketchup
​Directions
  1. Using a box grater, grate the onion into a large bowl.
  2. Add panko, and mix shortly to coat in the onion juices.
  3. Grate the zucchini and carrot into the bowl.
  4. Add the remaining Rissoles ingredients. Mix well.
  5. Scoop about 1/4 cup of the mixture, and form a 2/3 inch (1.7 centimeters) thick patty. Slightly indent the middle. Repeat with the remaining mixture, which should make 10-12.
  6. Over medium heat, heat oil in a skillet. Add half of the patties and cook for 4 minutes or until dark golden. Press lightly with a spatula. (If you press too hard the juices will come out).
  7. Flip and cook the other side for 3-4 minutes until golden. Transfer to a plate and repeat with the remaining rissoles.
  8. Serve with ketchup.
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Carrot Mustard Slaw

6/2/2021

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Ingredients

1 red onion
1 ½ Tablespoons dijon mustard
2 Tablespoons white wine vinegar
1 Tablespoon capers
1/3 cup olive oil
1 lb. Carrots
2 celery stalks
¼ cup chopped dill
Directions

  1. Soak a thinly sliced red onion in water for 15 minutes; drain.
  2. Whisk 1 1/2 tablespoons dijon mustard, 2 tablespoons white wine vinegar and 1 tablespoon capers.
  3. ​ ​Whisk in 1/3 cup olive oil, and salt and pepper to taste.
  4. Toss with 1 pound shredded carrots, 2 thinly sliced celery stalks, the onion slices and 1/4 cup chopped dill.
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Mashed Potato Pancakes with Sauteed Veggies

2/17/2021

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Ingredients2 tbsp olive oil
3 cups leftover mashed potatoes
1/2 cup all-purpose flour (or, my preference, instant mashed potatoes)
2 large eggs
1 small onion finely diced
1 large carrot grated
1 garlic clove
2 Tbsp finely chopped fresh parsley (o dried equivalent)
salt and pepper
Instructions
  1. Preheat a skillet over medium heat with 2 tbsp of oil. Add onions and saute until slightly golden, stirring often.
  2. Add grated carrots, garlic and sauté until tender, about 5 minutes. Season lightly with salt and pepper. Remove from heat.
  3. Mash or stir together 3 cups mashed potatoes with eggs and flour. Add sautéed veggies and mix well. If the mixture seems too thin, add a little more flour
  4. Heat a large non-stick pan over medium heat and add enough oil to coat the bottom of the pan. Once the oil is hot, add pancakes and sauté 3-4 minutes per side or until golden. If browning too fast, reduce heat. Repeat with remaining pancakes adding more oil as needed.
  5. Serve immediately or reheat later or let cool and wrap in plastic wrap and freeze.  Serve with condiment of your choice - sour cream is good.

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Potato Vegetable Soup

1/20/2021

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Serves 6
Ingredients
1 large onion, sliced
1 cup chopped carrots
1 cup chopped celery
2 Tablespoons minced garlic
1 Tablespoon olive or grapeseed oil
6 medium to large potatoes, peeled and cut into 1 inch cubes
6 cups vegetable broth
2 cans cannellini beans, rinsed and drained (optional)
1 cup kale
3 Tablespoons lemon juice
Salt and pepper to taste

Preparation


  1. In a large soup pot, cook the potato cubes in 6 cups of broth for 15 minutes.
  2. While the potatoes are cooking, heat the oil to medium high in a pan and add the onion. Sauté for about 5 minutes until slightly soft. Add the carrot, celery and garlic and sauté, stirring frequently, until the onions are translucent (about 10 minutes).
  3. ​ Add the vegetables to the potatoes and reduce the heat to simmer. Continue cooking for 15 minutes.
  4. Add the kale and lemon juice.
  5. ​​If using beans, add to the soup. Pureeing ONE can cannellini beans prior to adding gives the soup a creamy texture. Add salt and pepper to taste.
  6. Cook until the soup is serving temperature and ladle into bowls.

*This soup is great as prepared or with additions such as ham, chicken or sausage.
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Chicken, Shitake and Black Barley Stew

12/9/2020

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Picture
Serves: 4

2 tablespoons olive oil
1 tablespoon butter
8 bone-in chicken thighs
½ teaspoon salt
½ teaspoon freshly ground pepper
2 medium leeks, white & pale green sliced
10 to 12 oz. shitake mushrooms, sliced
2 large carrots, diced
2 stalks celery, diced
4 cups chicken broth
1 cup whole milk, room temperature
4 sprigs Italian parsley
4 sprigs thyme
1 tablespoon flour
¼ cup parsley, shredded
4 cups cooked black barley


  1. Preheat oven to 350°.
  2. Heat the oil and butter in a large Dutch oven over medium heat on stove top.
  3. Working in batches if necessary, add the chicken pieces in one layer. Brown on all sides. Remove chicken pieces to a large bowl and cover with foil.
  4. Skim off all but 1 to 2 tablespoons of liquid from the Dutch oven, or add more oil and butter as required.
  5. Add the leeks to the Dutch oven and sauté until transparent.
  6. Add the carrots, celery and mushrooms to the leeks, stir well and cook for 2 to 3 minutes.
  7. Add the chicken broth to the mixture and stir well.
  8. Add the herb sprigs.
  9. Gently add the chicken back into the Dutch oven.
  10. Cover and place in the hot oven for 20 to 30 minutes, until the chicken is tender.
  11. Remove the Dutch oven from the oven. Extract the herb sprigs and discard. Place the chicken into one bowl and the vegetables into another. Set aside.
  12. Strain the fat off the remaining liquids in the Dutch oven. Return the Dutch oven to the stove top over medium heat and bring to a simmer.
  13. Add the milk. When all the liquids are thoroughly heated, spoon out 2 tablespoons of the hot liquid int a small prep bowl. Using a small fork, add the flour to the prep bowl and blend into a paste. Add the paste back to the liquids and whisk in well.
  14. Add the chicken and the vegetables back to the pot and heat through.
  15. Place one cup of the cooked barley into 4 serving bowls. Add 2 thighs to each bowl and ladle in the stew vegetables and gravy.
  16. Sprinkle each serving with shredded parsley and serve.
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Maple-Ginger Roasted Carrots

12/2/2020

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Picture
Serves: 4-6
6 to 10 heirloom carrots, peeled and quartered into similar sized pieces
¼ to ⅓ cup extra-virgin olive oil
¼ cup pure maple syrup
⅛ teaspoon freshly grated nutmeg
1 tablespoon minced fresh ginger
Salt and freshly ground black pepper
  1. Preheat the oven to 425°.
  2. ​​Place the carrots in a casserole or ceramic baking dish.
  3. Add the nutmeg and the ginger to the olive oil and mix well.
  4. Drizzle the carrots with olive oil mixture.
  5. Sprinkle the carrots with a little salt and a goodly amount of fresh ground black pepper.
  6. Toss the carrots gently.
  7. Roast for 30 minutes
  8. Drizzle with the maple syrup.
  9. Continue to roast until the carrots are tender, but still firm to the fork.
  10. Serve.

Advanced Prep: The roasted vegetables can be kept at room temperature for up to two hours before serving.

NOTE: This recipe works beautifully with parsnips too.


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Curried Carrot Soup with Coconut Milk

11/4/2020

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Picture
Serves 8 to 10
8 cups heirloom carrots, chopped into 1½“ pieces
8 to 10 cups chicken or vegetable broth
1 teaspoon 5 spice powder
1 teaspoon curry powder
2 tablespoons minced ginger
2 – 2½ cups unsweetened coconut milk
½ teaspoon sea salt
½ cup shredded cilantro, plus 16 whole leaves
  1. Place carrots, broth and spices in a large soup pot. Bring to a boil and immediately reduce to a simmer.
  2. ​Stirring occasionally, continue to simmer for 30 to 40 minutes, until the carrots can be pierced easily with a toothpick.
  3. Remove the pot from the heat and let cool down.
  4. ​Transfer in batches to a blender or food processor and process until smoothly puréed. Transfer each pureed batch to a large bowl.
  5. When all batches are processed, return the puréed soup to the soup pot.
  6. ​Gently return the soup to a low simmer.
  7. Add the coconut milk, salt and the shredded cilantro and mix well.
  8. ​​Ladle into serving bowls and garnish with whole cilantro leaves.




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Creamy Lamb and Leek Stew

10/28/2020

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Picture
Serves: 8 to 10
6 – 10 parsley stems
3 thyme sprigs
2 bay leaves
3 cloves
2 tablespoons olive oil
3 medium – 5 small leeks, thinly sliced
4 pounds trimmed boneless lamb shoulder, cut into 1 ½ -inch cubes
1 qt chicken broth
3 heirloom carrots, quartered lengthwise and crosswise thickly
3 parsnips, quartered lengthwise and crosswise thickly
½ teaspoon salt
Freshly ground pepper
3 tablespoons unsalted butter, softened
3 tablespoon all-purpose flour
½ cup heavy cream, room temperature
¼ cup shredded parsley


  1. Use cheesecloth or bouquet garni bags to make an herb bundle of the parsley stems, thyme, bay leave and cloves.
  2. ​Heat the olive oil in a medium enameled cast-iron casserole. Sear the lamb chunks and remove to a large bowl.
  3. Scrape down the side of the casserole, adding a little more oil if required.
  4. ​Sauté the leeks in the casserole until transparent.
  5. Add the broth, vegetables, herb bundle to the casserole and bring to a low simmer for about 10 minutes.
  6. ​​Return the lamb to the casserole. Season with salt and pepper. Bring the entire contents back to a low simmer.
  7. Continue to cook until the lamb is tender, 35 to 45 minutes.
  8. ​Separately, cream the butter with the flour medium bowl.
  9. Add, tablespoon by tablespoon, some hot liquid from the casserole to the butter flour mixture and whisk together until smooth and more liquid than solid. Set aside.
  10. ​About 10 minutes before the stew is completely cooked, slowly stir the butter/flour mixture into until it is well blended.
  11. When the lamb is sufficiently tender, remove it and the vegetables from the stew to a serving dish and set aside.
  12. ​Remove the casserole from the heat. Whisk the cream into the remaining liquids.
  13. Test the seasoning and adjust if required.
  14. ​​Pour the liquid gently over the lamb and vegetables. Garnish with parsley and serve.


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Shaved Heirloom Carrots and Parsnips                                          adapted from Milk Street

2/19/2020

2 Comments

 
Picture
Serves 4
8 to 10 large colorful heirloom carrots (about 1½ pounds), scrubbed
3 small to medium parsnips, scrubbed
Kosher salt
1 tablespoon poppy seeds
¼ cup extra-virgin olive oil
2 medium garlic cloves, smashed and peeled

2 star anise pods
¼ cup lemon juice, plus more as needed
1 teaspoon white sugar, plus more as needed

½ cup lightly packed fresh Italian parsley, shredded
  1. Use a Y-style peeler or a mandoline to shave the carrots from top to bottom into long, wide ribbons, rotating as you go. Stop shaving when you reach the core; discard the cores.​
  2. ​Place the ribbons in a large, microwave-safe bowl and toss with ¾ teaspoon salt. Cover and microwave on high until wilted but still crisp-tender, 4 to 6 minutes, stirring once halfway through; set aside, uncovered, leaving any liquid in the bowl.
  3. In a small saucepan over medium, toast the poppy seeds, stirring often, until fragrant and slightly darker in color, about 2 minutes.
  4. ​Transfer the seeds to a small bowl. In the same saucepan over medium, heat the oil, garlic and star anise, stirring occasionally, until the garlic begins to brown at the edges, 1 to 2 minutes.
  5. Reduce the temperature to low, add the lemon juice and sugar, then whisk until the sugar dissolves. Bring to a simmer and cook, whisking occasionally, for 3 minutes. Remove and discard the garlic and star anise.
  6. ​Pour the warm dressing over the carrots and toss. Let stand for 15 minutes.
  7. Add the poppy seeds and parsley, then toss again. Taste and season with additional salt, lemon juice and/or sugar, then transfer to a serving dish.
​NOTE: Don't overcook the carrots in the microwave. The ribbons should be wilted but still have texture; they shouldn't be completely tender and limp. And be sure to let the carrots stand for 15 minutes after dressing to absorb the flavors.


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Leftover Potato, Ham and Cheddar Soup

1/14/2020

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Picture
​Serves 6 to 7
3 to 4 cups leftover baked or roasted potatoes, cubed
4 to 6 cups chicken or vegetable broth
2 tablespoons olive oil
1 large onion, chopped
3 stalks celery, chopped
3 medium carrots, cut into ¼ inch rounds
2 to 3 cups leftover smokey baked ham, chopped
4 tablespoons shredded cheddar cheese

Directions
  1. Place the potatoes in a large sauce pan/soup pan with broth. Bring to a boil, reduce heat and simmer for 10 minutes.
  2. When appropriate temperature, puree about half of the potato and broth mixture in a blender or processor, depending on how chunky you want your soup.
  3. While potatoes and broth are simmering, sauté onions, celery and carrots in olive oil, until softened – about 15 minutes.
  4. Add pureed mixture, the sautéed vegetables and the ham into the soup pot. Bring all to boil and immediately reduce heat to a simmer for 15 minutes.
  5. Add the cheddar cheese, stir briefly and serve.
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Janet's Tomato Vegetable Soup/Stew

12/18/2019

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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.
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Creamy Turkey Wild Rice Soup

12/4/2019

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Picture
Serves: 8
2 tablespoons olive oil
8 oz. mushrooms, sliced
1 cups carrots, sliced
1 cups celery, sliced
½ cup chopped onions
6 – 8 cups turkey or chicken broth
2 cups cooked wild rice (approximately 1½ cups uncooked)
1½ cups turkey gravy
1½ cups light cream, room temperature
4 cups cubed turkey
Salt and pepper to taste
4 tablespoons fresh minced parsley
  1. Heat the olive in a large stock pot over medium high heat.
  2. ​Add mushrooms, carrots, celery and onion. Cook about 5 minutes until tender.
  3. Add the broth and bring to a boil. Reduce to a simmer and cook for about 20 to 30 minutes.
  4. ​Add in the wild rice, turkey gravy, and turkey then return to a simmer until all the ingredients are warmed through. Remove from the heat.
  5. Season with the salt and pepper to taste.
  6. Mix a cup of the cooked liquid slowly with the light cream in a separate bowl.
  7. ​Add the cream mixture slowly to the stoup, stirring constantly
  8. Ladle into serving bowls and garnish with the parsley.
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Irish Lamb Stew

3/13/2019

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Picture
Serves: 6 to 8
½ pound thick sliced bacon, diced
3 pounds boneless lamb shoulder, well-trimmed and cut into one-inch cubes
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
⅓ cup all-purpose flour
2 medium onions, cut into ½ inch pieces
3 cloves garlic, pressed or minced
¾ cup white wine
2½ to 3 cups beef broth
4 medium carrots, diced
1 lb. small whole potatoes
4-5 sprigs fresh thyme
2 bay leaves
minced fresh parsley
1 tablespoon fresh lemon zest
  1. In a large Dutch oven, cook the bacon until just crispy. Remove the bacon to a plate lined with a paper towel and set aside, keeping the bacon fat in the Dutch oven over a lowered heat.
  2. Mix the flour, salt and pepper in a casserole dish or pan. Add the lamb pieces, tossing them to coat evenly.
  3. Turn heat under the Dutch oven up to medium again.
  4. Working in batches, shake off the excess flour and add the lamb to the Dutch oven to brown in the bacon fat. Add only what will fit in a single layer. As each layer is browned, remove the lamb to a ready bowl and proceed to the next batch.
  5. When all the lamb has been browned and removed from the Dutch oven, add the onions and garlic to the pot, stirring occasionally until they are aromatic and transparent.
  6. Add onion and garlic to the pan and cook until onion turns golden.
  7. Deglaze pot with the wine, scraping down the brown bits into the liquid.
  8. Add the bacon and the lamb (and any collected juices) back to the pot. Stir in the beef broth and add the thyme and bay leaves. Bring the mixture to a boil and reduce to a steady simmer. Over and cook for 30 to 45 minutes, stirring occasionally.
  9. Add the remaining carrots and potatoes, stirring them well into the stew. Continue to simmer for another 30 to 45 minutes, until both the lamb and the vegetables are tender.
  10. Ladle the completed stew into serving bowls and garnish with the chopped parsley and lemon zest.
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Savory Lemon Pepper Vegetable Tart

4/24/2018

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Picture
​Makes one 11” tart
 
1 prepared Lemon Pepper Pie Crust (see recipe below)
 
1 large onion, about 8 oz., thinly sliced
4 oz. salted butter
2 tablespoons olive oil
1 cup carrots, julienned
¾ cup leeks, julienned
½ cup shitake mushroom, thinly sliced
1¼ cup zucchini, julienned
1 scant tablespoon, all purpose flour
¾ cup 2% fat milk, room temperature
½ heaping cup crème fraiĉhe
1 large egg
1 teaspoon Dijon mustard
½ teaspoon thyme leaves
7 to 7.5 oz. goat cheese, preferably in log form
 
  1. Preheat oven to 375º
  2. Melt the butter with the olive oil in a large sauté pan over medium heat.  Add the sliced onions and cook, stirring occasionally, until they are transparent, about 10 minutes.  Do not let them brown.
  3. Add the carrots to the onions, stirring occasionally, and cook for about 5 minutes more.
  4. Add the leeks, mushrooms and zucchini, again stirring occasionally, and cook for another 3 minutes.
  5. Add the thyme, mix gently.
  6. Add the flour and stir until absorbed and blended with the liquids.
  7. In a small bowl, light beat the milk, crème fraiĉhe and egg together.  Season with salt and pepper to taste and set aside.
  8. Spread the mustard evenly across the baked pie shell.
  9. Cut the goat cheese in to slices and distribute them across the pie shell.
  10. Spoon the vegetable mixture across the top of the cheese in the pie shell.
  11. Gently pour the milk mixture over everything in the pie shell.  Place in the oven and bake for about 45 minutes, until the crust is golden.
 
 
LEMON PEPPER PIE CRUST
 
Makes 1 -11” crust
 
1¼ cup all-purpose flour
10 tablespoons sweet butter, diced and cold
1 large egg, slightly beaten
Juice of 1 lemon
Zest of one lemon
¼ teaspoon salt
½ teaspoon freshly ground black pepper
 
  1. Preheat oven to 375º.
  2. Mix flour, salt, pepper and spices with butter bits until there is a sandy texture.  If you use a processor, use only a few pulses.  If you use a mixer with a paddle, again, do not overwork the dough.
  3. Add in the lemon juice, zest and the egg.  Mix only until incorporated.  Shape into a disk and refrigerate about 30  minutes before rolling it out.
  4. Roll the dough out on a very lightly floured surface.
  5. Gently place in a tart pan with removable sides.  Prick the dough with a fork.
  6. Place the pie shell in the oven for approximately 10 minutes.  Remove to a cooling rack.
 
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