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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

Pear and Cranberry Coffee Cake

9/25/2024

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​Serves 12-16
Ingredients:
For the cake:
  •  ⅔ to 1 cup dried cranberries (or 1 cup fresh, lightly chopped)
  • 1 ½ cups all-purpose flour      
  • 2 ½ teaspoons baking powder
  • ½ teaspoon sea salt
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ⅓ cup unsalted butter, melted
  • ¾ cup brown sugar, packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk or plain yogurt
  • 1 large or 2 small firm pears (about 1 cup, peeled, cored, and diced)
 For the streusel:
  • ½ cup brown sugar, packed
  • ½ cup all-purpose flour
  • ½ teaspoon ground ginger
  • ¼ cup cold unsalted butter, cut into small chunks
 
Directions:
Preparing the Cranberries:
If you’re using dried cranberries, soak them in warm water for about 30 minutes to plump them up and help soften them. Drain off the water once they’re nice and soft. If using fresh cranberries, no need to soak; just chop lightly chop.
Making the Cake:
  1. Preheat the oven to 375°F. Line a 9x9-inch pan with parchment paper and give it a light spray with cooking oil.
  2. In a small bowl, whisk together the flour, baking powder, salt, and spices (ginger, cinnamon, and nutmeg).
  3. In a larger bowl, mix the melted butter and brown sugar together until it’s smooth.  Let that cool a bit if it’s too warm, and then stir in the egg and vanilla. Now, add in your buttermilk or yogurt.
  4. Fold those dry ingredients right into the wet mixture until smooth. Then gently fold in your diced pears and cranberries.
  5. Spread the thick batter into your prepared pan, making sure it gets into all the corners.
Make the Streusel
  1. In a separate bowl, mix together the brown sugar, flour, and ground ginger.
  2. Cut in your cold butter with a pastry blender, or two knives if that’s what you’ve got. You could even use a small food processor if you’re in a hurry. What you want is a crumbly mix—no large chunks of butter left.
  3. Sprinkle that beautiful streusel evenly over your batter.
Baking and Serving:
  1. Put the pan in the oven and bake for 30-35 minutes, until a toothpick poked into the center comes out clean.
  2. Let the cake cool for about 10 minutes before slicing into it. 
  3. Serve warm or at room temperature, 
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Spinach and Potato Frittata

3/20/2024

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Ingredients
  • 2 tablespoons olive oil
  • 6 small red potatoes, sliced
  • 1 cup torn fresh spinach
  • 2 tablespoons sliced green onions
  • 1 teaspoon crushed garlic
  • salt and pepper to taste
  • 6 large eggs
  • ⅓ cup milk
  • ½ cup shredded Cheddar cheese
Preparation
  1. Heat olive oil in a medium skillet (large enough to accommodate all the ingredients) over medium heat. Cook potatoes in hot oil, stirring occasionally, until tender but firm, about 10 minutes.
  2. Mix in spinach, green onions, and garlic. Season with salt and pepper. Cook and stir until spinach is wilted, 1 to 2 minutes.
  3. Beat together eggs and milk in a medium bowl. Pour over vegetables in the skillet. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook until eggs are firm, 5 to 7 minutes.
  4. Remove from heat and let rest for 5 minutes.  Slice and enjoy!
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Healthy Blueberry Cobbler

8/2/2023

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Ingredients
  • 4 cups blueberries 
  • 1 tsp lemon juice
  • 1 tbsp cornstarch
  • 1 cup all purpose flour
  • 1/3 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp vegetable oil
  • 1/2 tsp vanilla extract
  • 2 eggs
Instructions
  1. Heat oven to 350'F
  2. In a large bowl, toss blueberries with lemon juice and cornstarch until evenly coated. Spray a 8x8 baking pan with cooking spray. Pour berries into baking dish.
  3. In a medium bowl, combine flour, sugar, baking powder, cinnamon and nutmeg. Mix to combine.
  4. In a small bowl, whisk together oil, vanilla and eggs. Pour egg mixture into flour mixture and mix, just until combined.
  5. Dollop dough over berries, covering as evenly as possible. Bake at 350'F until dough is golden brown and cooked through, 40-50 minutes.
  6. Serve warm
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Spinach, Asparagus Crustless Quiche

5/9/2023

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





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Dandelion Greens Salad

4/26/2023

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​Ingredients
  • 1 tablespoon canola oil
  • 1 teaspoon lemon juice
  • 2 cups torn dandelion greens or arugula
  • 2 green onions or 1 medium leek (white portion only), thinly sliced
  • 2 hard-boiled large eggs, sliced
  • Optional: 1/2 cup grapefruit or tangerine sections

Directions
  1. In a small bowl, whisk oil and lemon juice. In a large bowl, combine dandelion greens and onions. Drizzle with dressing; toss to coat.
  2. Arrange eggs and grapefruit sections, if using, over greens. ​
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Bunny Deviled Eggs

4/13/2022

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INGREDIENTS

  • 1 doz. hard-cooked eggs
  • 4 oz. softened cream cheese
  • ½ cup mayonnaise
  • 1 Tbsp. yellow mustard
  • 1/8 tsp. onion powder
  • 4 large radishes
  • 3 pitted black olives, each cut into 16 small pieces
  • 12 fresh chives, cut into 1-inch lengths

PREPARATION
1. Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add cream cheese, mayo, mustard and onion powder; beat with mixer until blended.
2. Spoon yolk mixture into egg whites.
3. Cut both ends off each radish; cut into 24 small pieces for the bunnies' noses. Cut each of the trimmed radishes into 6 lengthwise slices, then cut each slice crosswise in half for the bunnies' ears. 
​
4. Decorate eggs with radishes, olives and chives as shown in photo.


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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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Blue Cheese and Sausage Stuffed Peppers

8/25/2021

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Ingredients
2 medium sweet red peppers
2 medium sweet yellow peppers
1 jar (14 ounces) pizza sauce or pasta sauce, divided
1 pound uncooked bulk pork sausage
3/4 cup uncooked instant rice
1 small onion, chopped
1 small tomato, seeded and chopped
1/2 cup crumbled blue cheese
1 large egg, lightly beaten
2 tablespoons chopped ripe olives
1-1/2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 to 1/2 teaspoon crushed red pepper flakes, optional
Crumbled blue cheese, optional

Directions
  1. Cut and discard tops from peppers; remove seeds.
  2. Pour sauce into bottom of a 4- or 5-qt. slow cooker, reserving 3/4 cup.
  3. In small bowl, combine remaining ingredients; add reserved sauce. Spoon mixture into peppers; place in slow cooker.
  4. Cook, covered, on low until peppers are tender, 3-1/2-4-1/2 hours.
  5. Spoon cooking juices over peppers. If desired, top with additional blue cheese.


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Zucchini Fritters

7/21/2021

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 Yield 4 servings

INGREDIENTS
  • 2 cups grated zucchini
  • 2 eggs, beaten 
  • ¼ cup chopped onion
  • ½ cup all-purpose flour
  • ½ cup grated Parmesan cheese
  • ½ cup shredded mozzarella cheese
  • salt to taste
  • 2 tablespoons vegetable oil
​

DIRECTIONS

1.  In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese and salt.   Stir well enough to disttribute ingredients evenly.

2.  Heat a small amount of oil in a skllet over medium-high heat.  Drop zucchini mixture by heaping tablespoonfuls and cook for a few minutes on each side until golden.

3.  Serve as is or garnish with a dollop of yogurt or sour cream.

NOTE: These freeze very well so make a batch for enjoying in the fall or winter.

​
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Spring Onion Pie

6/16/2021

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Ingredients
  • 10 thin spring onions
  • ​4 large eggs, lightly beaten
  • 1 cup milk
  • ​¾ cup all-purpose flour
  • 1 teaspoon kosher salt
  • ​½ teaspoon baking powder
  • ¼ teaspoon freshly ground pepper
  • ​2 tablespoons butter
  • 5 ounces Gruyere cheese, cubed
Directions
  1. Preheat oven to 400°. Heat a 10-inch cast-iron skillet in oven. Trim roots from onions; discard roots. Chop half of onions.
  2. ​Whisk together eggs and milk. Sift together flour and next 3 ingredients. Gradually add flour mixture to egg mixture, whisking rapidly 20 to 30 seconds or just until blended and smooth. (There should be no lumps.) Stir in chopped onions. Let stand 5 minutes.
  3. Carefully remove hot skillet from oven. Add butter, and let stand until butter is melted. Place skillet over medium-high heat, and pour batter into skillet. Arrange cheese and remaining whole onions over top of batter, and cook 30 seconds to 1 minute or until edges begin to set.
  4. ​​Transfer skillet to top oven rack, and bake at 400° for 22 to 25 minutes or until golden brown and puffy. (Outside edges should be crispy, and inside texture should resemble a custard popover. Pie will deflate quickly.) Serve immediately.
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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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Maple Bread Pudding

2/3/2021

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Ingredients  
4 to 4 1/2 cups cubed bread*

4 large eggs
1 1/4 cups milk
1 cup heavy cream
1/2 cup maple syrup
1/4 cup brown sugar
1 teaspoon vanilla extract, or 1/8 teaspoon butter-pecan or butter-rum flavor
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup diced pecans or walnuts, optional*

*Cranberry walnut bread is a great choice for this recipe, but any artisanal bread works well.


Instructions

  1. Preheat your oven to 350°F and grease a 1 1/2-quart casserole or baking dish.
  2. Place the bread cubes into the prepared pan. Whisk the eggs, milk, cream, syrup, sugar, flavoring, nutmeg, and salt together. Pour over the bread cubes and let sit for 15 minutes to absorb the liquid. Press the cubes down into the liquid if the edges are dry.
  3. ​Bake the pudding for 35 minutes. Remove from the oven and sprinkle with the nuts if adding.  Return to the oven and bake for an additional 15 to 20 minutes, until the pudding has puffed up and is light brown around the edges. Remove from the oven and let stand for a few minutes — the pudding will settle as it sits; that's OK. Serve immediately, or reheat before serving.
  4. Store, covered, in the refrigerator for 5 days.


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Easy Blender Cheese Souffle

1/6/2021

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Ingredients
1 tablespoon butter
6 eggs
½ cup heavy cream (or ½ and ½)
1/4 cup grated
Parmesan cheese
1/2 teaspoon prepared mustard
½ teaspoon salt
¼ teaspoon pepper
½ lb. sharp cheddar cheese or other cheese of your choice)
​11 ounces
cream cheese (or reduced calorie Neufchatel)

Instructions
  1. Preheat oven to 375 degrees.
  2. Butter a 5-cup soufflé dish or casserole or 5-6 individual baking dishes.
  3. Place eggs, cream, Parmesan, mustard, salt and pepper in container of electric blender. Whirl until smooth.
  4. Cut Cheddar cheese into pieces and add piece by piece, to mixture in container while motor is running.
  5. Cut cream cheese into cubes and add to container while motor is running.
  6. Pour mixture into soufflé dish.
  7. Bake in a moderate oven (375 degrees) for 45 minutes for a soft, liquidy center. 50 minutes for a firm soufflé.
  8. Bake individual soufflés for 15 to 20 minutes.
  9. Serve immediately

MAKE AHEAD NOTE: Soufflé can be prepared and poured into soufflé dish then covered and held for 1-2 hours at room temperature. If holding longer, or if kitchen is hot, refrigerate, then allow an extra 5 to 10 minutes to baking time.

SUBSTITUTES: You can substitute spinach for cheese, or do half and half. Or add some cubed ham to cheese. The recipe is very forgiving in terms of amounts. As long as you have the basic eggs, half and half, and cream cheese it will set up.  
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Hartford Election Cake

10/21/2020

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Picture
Serves: 10 to 12
1¼ cup whole milk warmed to 100° (no higher)
1 tablespoon dry yeast
¼ cup mixed dried cranberries
¼ cup dried figs, diced
¼ cup sultanas
¼ cup dried apricots, diced
4 tablespoons dark rum
2 tablespoons orange blossom water, or orange extract, or vanilla extract
¾ cup brown sugar
8 tablespoons butter, softened (1 stick)
3 eggs, slight beaten
3¼ cups flour
¼ teaspoon salt
½ teaspoon allspice
1 teaspoon cinnamon
½ teaspoon coriander
1 cup walnuts, chopped

Bundt pan
Butter & flour to prep pan
3 tablespoons butter, melted
  1. Mix the yeast with the heated milk and set aside.
  2. Mix the dried fruit with the rum and orange blossom water in a small bowl and set aside.
  3. In the bowl of a stand mixer with the paddle attachment, beat butter and brown sugar for two minutes on medium speed.
  4. Add eggs and beat for two more minutes.
  5. Drain liquid from dried fruit and add liquid to sugar and egg mixture. Mix to combine. Reserve the fruit for a later step.
  6. Sift flour into a bowl with the salt, allspice, cinnamon and coriander.
  7. Transfer to a stand mixer with a dough hook.
  8. Alternate adding flour-spice mixture and milk mixture to form a loose but very sticky dough. Beat only long enough to bring the dough together.
  9. Pour dough into a large bowl, cover with a dish towel and let rise in a warm draft-free place for about two hours or until doubled in size.
  10. While the dough is rising, liberally butter and lightly flour a 10” Bundt pan.
  11. Pour nuts and dried fruit into the dough and mix by hand just until blended throughout.
  12. Scrape the mixture into the prepared Bundt pan.
  13. Cover with a dish towel and let rise until almost doubled in size, about an additional hour.
  14. Preheat oven to 350 degrees F.
  15. Bake in the center of the oven for about 40 minutes or until a toothpick inserted comes out clean.
  16. Remove from oven and brush with the melted butter.
  17. Glaze with rum icing. Recipe below.

RUM ICING
⅓ cup butter, softened
¼ cup milk
2 cups confectioner’s sugar
1½ teaspoon rum
1 tablespoon hot water, as needed

  1. Heat butter and milk over low heat. Stir occasionally. When the butter is completely melted and the mixture combined, remove from the heat.
  2. Stir sugar and rum into the butter and milk mixture. Use the hot water to adjust the icing to the thickness desired.




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Apple Cake

10/7/2020

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Picture
Makes one 8 inch tart
4 to 5 Granny Smith apples—peeled, cored, quartered and thinly sliced
1 tablespoon fresh lemon juice
1 cup sugar
¾ cup plus 3 tablespoons all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of kosher salt
3 large eggs
¼ teaspoon pure almond extract
Confectioners’ sugar & freshly grated nutmeg


  1. Preheat the oven to 350°.
  2. Grease the bottom and side of an 8-inch spring-form pan generously.
  3. In a large bowl, toss the apples with the lemon juice and 2 tablespoons of the sugar and let stand for 15 minutes.
  4. ​ In a small bowl, whisk the flour with the cinnamon, ground nutmeg and salt. Set aside.
  5. In a medium bowl, using an electric mixer with a whisk, beat the eggs with the almond extract and the remaining ¾ cup plus 2 tablespoons sugar at until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes.
  6. Add the dry ingredients and whisk together until the batter is smooth.
  7. Arrange the apples in the prepared pan in even layers of concentric circles. Use the smaller pieces for the center.
  8. Pour the batter evenly over them. Tap it lightly to settle the batter. Let stand for up to 10 minutes to allow the batter to penetrate the layers of apples.
  9. Bake the cake for about 1 hour, until it is golden and crisp on top and a cake tester inserted in the center comes out clean. Transfer to a rack and let rest for 15 minutes. Unmold and transfer to a serving platter.
  10. Dust with confectioners’ sugar and then with freshly grated nutmeg.
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Old Fashioned Strawberry Ice Cream

7/15/2020

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Picture
  1. Makes 1¼ quarts

1 pint strawberries, washed, hulled and halved
1 cup granulated sugar, divided
1 large egg
1 cup half and half
1 teaspoon vanilla extract
3 cups heavy cream

Cheesecloth, optional
Additional strawberries for garnish, optional
  1. Place the berries in a double boiler with ½ cup of sugar. Cook over medium heat for 10 to 15 minutes, stirring occasionally, until the fruit is very soft.
  2. ​Puree the fruit in a blender.
  3. If you prefer, you can now strain the mixture through cheesecloth to remove the seeds, but it is not necessary.
  4. ​Transfer the puree to a bowl and cool in the refrigerator.
  5. Place the remaining sugar, egg, half and half and the vanilla extract in a blender and blend until the mixture is smooth and the sugar is dissolved.
  6. Slowly, while the blender is running on its slowest speed, add the heavy cream.
  7. Transfer the mixture to your ice cream freezer and process according to your machine’s instructions.
  8. When the ice cream is about half frozen, add the fruit puree and continue the freezing as recommended by your machine’s instructions.
  9. Garnish and serve.
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Basque Pipérade

6/30/2020

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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.
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Gluten-free Pumpkin Cheesecake with Gingersnap Crust

11/20/2019

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Picture
Serves 8
​
Crust:
2 ½ to 3 cups gluten-free gingersnap cookies crumbled medium finely
3 tablespoons brown sugar
6- 8 tablespoons melted unsalted butter
Pinch of salt


Cheesecake:
1 tablespoon softened unsalted butter
24 oz cream cheese, softened
1 cup brown sugar
1 ½ cups pumpkin puree
½ cup heavy cream

⅓ cup maple syrup
1 tablespoon vanilla extract
¼ teaspoon ground cloves
½ teaspoon ground allspice
¾ teaspoon ground cinnamon
4 large eggs


  1. Preheat oven to 350°.
  2. ​Butter a 9-inch springform cakepan and set aside.
  3. Use a fork to combine the gingersnap crumbles, 3 tablespoons of brown sugar and the melted butter, taking care to add only sufficient butter to bind the other ingredients.
  4. ​Press the crust mixture into the bottom and up about 2 inches of the sides of the buttered pan.
  5. Add the cream cheese and brown sugar to a large bowl and beat with an electric beater until the mixture is light and fluffy.
  6. ​Add the pumpkin, stirring to blend well.
  7. Add the heavy cream, maple syrup, cinnamon, allspice and vanilla. Stir to blend well.
  8. ​Add one egg at a time and using an electric beater on a slow speed, beat each egg into the mixture thoroughly.
  9. Pour the batter into the prepared springform pan. Bake in in the preheated oven for 55 to 85 minutes or until the center is set.
  10. Set on a rack to cool for 30 minutes. Then refrigerate overnight.
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Chive Omelet

5/8/2019

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Picture
Serves 1
2 large eggs
Salt & freshly ground pepper
Splash of milk
2 tablespoons sweet butter
2 tablespoons fresh chives, minced


  1. Add eggs to a medium bowl with salt and fresh pepper. Whisk eggs until frothy.
  2. ​In a medium non-stick skillet melt butter over medium to medium low heat. Pour in eggs and tilt pan so eggs fully cover the entire pan. As eggs start to set, use a rubber spatula to drag cooked edges toward the center of pan. Tilt pan to let uncooked egg fall into the bared edge of the pan.
  3. Once the bottom is set, but top is still a little wet, sprinkle the chives on one half of omelet. Cook a minute or two, until the setting is completed. Fold other side over chive-ed side and slide omelet onto a plate.
NOTE: This recipe can be readily doubled.

VARIATIONS: 3 tablespoons of shredded cheddar can be added at the same time as the chives.
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Chocolate Peppermint Flourless Torte

4/10/2019

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Picture
Serves: 8
1 scant tablespoon butter
8 ounces semisweet morsels
1 stick unsalted butter, cut into 8 tablespoon pieces
¼ cup heavy cream
3 large eggs
2 tablespoons sugar
½ teaspoon peppermint extract
1 teaspoon unsweetened Dutch-process cocoa powder, for dusting
6 to 10 small fresh mint leaves for garnish
Freshly whipped heavy cream
Parchment paper


  1. Preheat oven to 350°.
  2. ​Set an empty roasting pan on lowest rack of oven. Pour enough water into the roasting to fill it halfway.
  3. Lightly butter a 9” X 4½” loaf pan. Cut a piece of parchment paper approximately 9” X 16”, large enough to line the long sides of the loaf pan with a two to three-inch overhang on each side.
  4. ​Put chocolate and butter in the top of a double boiler over hot water or in a medium heatproof bowl set over a pan of simmering water. Heat, stirring, until melted. Remove from heat; let cool slightly.
  5. Put heavy cream in a medium bowl and beat with an electric mixer on medium-high speed until soft peaks form, 1 to 2 minutes. Set aside.
  6. ​Put eggs and sugar in a clean medium bowl and using an electric mixer fitted with the whisk attachment and whisk on medium-high speed until tripled in volume, 3 to 4 minutes.
  7. Whisk the peppermint extract into the chocolate.
  8. ​Gently fold half of the chocolate peppermint mixture into egg mixture until almost incorporated. Then fold in remaining chocolate that mixture.
  9. Gently fold the reserved whipped cream into the chocolate mixture.
  10. ​Reduce oven temperature to 325 degrees. Pour batter into prepared loaf pan. Set loaf pan in roasting pan. Bake until chocolate loses its sheen and appears set when loaf pan is jiggled slightly, about 25 minutes.
  11. Carefully transfer roasting pan to a heatproof surface. Remove loaf pan from water bath; let cool completely on a rack.
  12. ​Slip a flat edge knife into each of the paperless ends of the loaf pan to loosen. Pulling up on parchment, remove from pan; transfer to a baking sheet. Refrigerate 30 minutes.
  13. Using a large spatula, gently loosen torte from parchment and then invert the torte onto a serving platter.
  14. ​​​Using a sieve or duster, lightly dust treat with cocoa. Garnish with fresh and chocolate mint leaves, and whipped cream if desired.


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Raspberry Goat Cheese Pudding

7/25/2018

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Picture
​Serves: 8
 
2 cups milk
¾ cup heavy cream
1 vanilla bean, split and seeds scraped out
¼ cup honey, plus more for drizzling
Finely grated zest of 1 lemon
2 large eggs
2 large egg yolks
½ cup sugar
2 tablespoons cornstarch
8 ounce fresh goat cheese, softened (about 1 cup)
2 cups fresh raspberries, washed and dried
2 tablespoons unsalted butter
2 teaspoons freshly squeezed lemon juice
¼ teaspoon salt
Garnish:  fresh mint leaves
 
  1. In a medium saucepan, combine the milk with the cream, vanilla bean and seeds, the ¼ cup of honey and the lemon zest.  Bring to a simmer.  Remove the saucepan from the heat, cover and let stand for 30 minutes.  Strain the milk, discarding the vanilla bean.
  2. In a medium bowl, whisk the whole eggs with the yolks, sugar and cornstarch until smooth. Gradually whisk in the warm milk mixture.  Pour the contents of the bowl into the saucepan. Bring to a boil over moderately high heat, whisking constantly until thickened, 1 minute.
  3. Transfer the custard and 1 cup of the raspberries to a blender.  Take care when adding the goat cheese, butter, lemon juice and salt because the custard is still hot.  Blend until smooth.  Pour the custard into a six cup pie plate or quiche dish and refrigerate until chilled, about 1 hour. Top with raspberries, a light drizzle of honey and a spray of mint leaves and serve.
 
VARIATION:  Pour the finished custard into 8-¾ cup ramekins for individual servings and decorate as above.
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Garlic Scape Frittata

5/30/2018

1 Comment

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

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

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.
 
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Muffin Frittatas

6/8/2016

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Picture
​Makes: 6
 
6 large eggs
1 tablespoon softened butter
¼ to ⅓ cup milk
1 tablespoon minced chives
Salt and fresh pepper
1 teaspoon parsley leaves, shredded
1 small zucchini, diced small (not more that ¼ cup in total)
2 tablespoons Gruyere or Swiss cheese, grated
1 tomato, sliced into 6 wedges
Micro sprouts and pea shoots
 
  1. Preheat oven to 350º.
  2. If you are not using a non-stick muffin tin or cupcake liners, grease the muffin tin with the softened butter.
  3. Crack eggs into a medium to large mixing bowl. 
  4. Add milk and beat with a whisk or egg beater.
  5. Add salt, fresh pepper, chives, and parsley to the eggs and mix again.
  6. Pour the egg mixture into the prepared muffin tin cups.
  7. Distribute the zucchini into the muffin cups.
  8. Sprinkle the cheese on the top of the zucchini.  Don’t blend it into the egg.
  9. Top each cup with a tomato wedge and place in the oven for 12 to 15 minutes.
  10. When each cup has puffed up and set, remove the tin from the oven and let cool slightly.
  11. Place the frittatas on a serving plate and garnish with sprouts and shoots, then serve.
 
Tips:  a rubber spatula is the best tool to remove the frittatas from the muffin tin.
Variations:  These are endless, but try crumbled bacon, shallots, basil, different cheeses, pretty much anything you can think of, but be sure it is cut or crumbled small enough not to weight the egg mixture down.
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Shirred Eggs with Chervil, Tomato and Bacon

8/26/2015

0 Comments

 
Recipe by Anna Gill

Serves 6

1 dozen eggs
12 ½” slices of ripe tomato (use smaller tomatoes, like plums)
½ to ¾ cup of heavy cream
¼ cup of chopped chervil, plus 12 sprigs for garnish*
½ cup crumbled bacon or ham
Freshly ground black pepper
12 cup non-stick muffin tin

1. Preheat the oven to 350◦.
2. Place 1 slice of tomato in the bottom of each muffin cup.
3. Sprinkle bacon on top of the tomato
4. Sprinkle bacon and tomato with chopped chervil.
5. Spoon 1 to 2 tablespoons of heavy cream into each cup.
6. Top all with a grind of black pepper.
7. Crack one egg into each cup on top of all before and top with a drizzle of cream.
8. Place muffin tin in the oven and bake for approximately 15 minutes, until yolk is set.
9. Remove the tin from the oven and using large serving spoons, scoop 2 eggs onto each serving dish.
10 Garnish with sprig of chervil and serve.
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