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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

Boiled Daikon Radish

3/21/2023

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Picture
​
INGREDIENTS
​
1 pound daikon radish 
1 slice ginger
1 cup water or stock
1 tablespoon oyster sauce  or vegetarian oyster sauce
½ teaspoon salt (or to taste)
¼ teaspoon sugar
¼ teaspoon ground white pepper 
1 scallion chopped
1/4 teaspoon sesane oil  

​INSTRUCTIONS
  1. Cut the daikon into half-inch thick, bite-sized pieces. In a pot, add 1 slice ginger, 1 cup water or stock, 1 tablespoon oyster sauce, ½ teaspoon salt, ¼ teaspoon sugar, ¼ teaspoon ground white pepper (a large pinch), and stir to combine. Add the daikon.
  2. Cover and bring everything to a boil, then reduce the heat to medium. Cook for 20 minutes until the daikon is fork tender, stirring occasionally.
  3. Right before serving, add in the chopped scallion, and a few drops of sesame oil (optional). Mix well and serve!


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Gingered Cauliflower and Broccoli

11/2/2022

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Ingredients
  • 1 1/2 cup broccoli florets
  • 1 1/2 cup cauliflower florets
  • 1 medium onion, sliced
  • 1-inch piece of fresh ginger, grated
  • 2 garlic cloves, minced
  • 1/2 tsp curry powder (mild or spicy)
  • 1/2 tsp ground cumin
  • 1/4 tsp turmeric
  • 1/4 tsp paprika
  • Salt, pepper to taste

Instructions
  1. Preheat the oven to 375° F. Arrange broccoli and cauliflower florets on a baking sheet. Bake for 10 min, then take the vegetables out, toss them lightly, and bake for 5-7 min more until fork-tender. ​
  2. Meanwhile, heat a skillet over medium heat. Once hot, add enough oil to saute vegetables.   Add sliced onions, saute for 3-5 min until they soften, stirring them with a spatula to prevent sticking.
  3. Add to the skillet the grated ginger, minced garlic and all of the spices.  Cook for 1-2 min until the spices get nice and toasty. If they start sticking to the pan, add 1-2 Tbsp of water.
  4. Once broccoli and cauliflower florets are done, take them out of the oven and add to the skillet. Toss the mixture to distribute the spices evenly over the vegetables. Add salt and pepper to taste. 


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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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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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Linguine with Cashews and Scallions

6/14/2020

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Picture
Kay Carroll adapted from Allrecipes
Serves 6
1 lb. Asian noodles or linguini
4 tablespoons soften butter
½ cup low-sodium teriyaki sauce
½ teaspoon fresh ginger, minced
1 bunch fresh scallions, diced
9 to 10 oz, cashew nuts



  1. Bring a large pot of lightly salted water to a boil. Place the pasta in the pot, cook 9 to 11 minutes, until al dente, and drain.
  2. Meanwhile, melt the butter in a large pan over medium heat, and sauté the cashews for about 5 minutes, until lightly browned.
  3. ​Add the ginger, teriyaki sauce and the scallion to the cashews. Sauté for 2 more minutes.
  4. Mix in the cooked pasta and continue to cook and stir until heated through.
  5. ​Serve.


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Spicy English Parsnip Soup

9/11/2019

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Picture
Serves 6-7
4-5 cups cleaned and diced parsnips
5 medium shallots, chopped
1 clove garlic, pressed or minced
4 tablespoons butter
1 tablespoon olive oil
2 teaspoons curry
1 teaspoon powdered ginger
6 cups chicken broth
½ cup half & half
Salt and pepper to taste
3 tablespoons minced parsley for garnish
  1. Melt the butter with the oil in a large soup pot. Add the parsnips and the shallots and saute them over a medium heat for about 3 minutes.
  2. ​Sprinkle the curry and the ginger on the vegetables and toss them all together lightly.
  3. Add the chicken broth and bring to a boil. Lower the heat to a simmer, cover and cook for about 30 minutes until the parsnips are very tender.
  4. ​Working in batches as needed, puree the vegetables in a blender or processor until thick and creamy.
  5. Return the soup to the pot and reheat gently.
  6. ​Add the half and half, the salt and pepper and stir well. Do not let the soup return to a boil.
  7. Ladle the soup into serving bowls and garnish with the parsley.
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Broccoli Salad with Peanut Butter Dressing

8/22/2019

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Picture
-Adapted from Bon Appetit
Serves 4
Dressing
¼ cup creamy peanut butter
2 tablespoons plain rice vinegar
1 tablespoon soy sauce
½ teaspoon sugar
1 tablespoon sesame oil
2 tablespoons water
2 tablespoons minced ginger
½ teaspoon salt

Salad
2 small heads of broccoli, florets cut from the stalks and stalks thinly sliced
1 small cucumber, thinly sliced
4 radishes, thinly sliced
3 tablespoons good green olive oil
2 tablespoons plain rice vinegar
2 tablespoons dried cranberries
3 tablespoons roasted pumpkin seeds
Cilantro sprigs for garnish
  1. Whisk peanut butter, vinegar, soy sauce, sugar, sesame oil, ginger and water in a small jar with a tight lid. Test and season with salt as required
  2. ​Place the florets and sliced stalks of broccoli in a salad bowl with the cucumbers, radishes, cranberries and pumpkin seeds.
  3. Add the olive oil and rice vinegar. Toss lightly. Taste test and adjust seasoning as required. Toss again.
  4. ​Serve into 4 dishes. Garnish each with a few sprigs of cilantro. Drizzle the peanut butter dressing over each of the dishes and serve.
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Bok Choy Roasted in Sesame Oil and Ginger

6/5/2019

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Picture
​​​
Serves 2

1 medium bunch of bok choy cleaned and separated
2 tablespoons lite soy sauce or Tamari
1/2 tablespoon fresh ginger, minced
2 tablespoons sesame oil
1 tablespoon white sesame seeds, toasted

​
1. Preheat oven to 350 degrees
2. In a sealable jar, mix the soy sauce, ginger and the sesame oil.  Shake vigorously.
3. Place the whole stems of the bok choy outside up in a roasting dish.
4. Sprinkle half the contents of the shaken jar over the bok choy.
5. Place it in the oven for about 8 minutes.
6. Remove the dish from the oven and turn each stem over so that the "spoon" side is now up.
7. Sprinkle the remaining half of the shaken jar over the stems and leaves.  Return to the oven for another 4 to 5 minutes.
8. Serve hot or at room temperature.
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Gingered Zoodles with Ramps, Mushrooms and Tomatoes

5/1/2019

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Picture
Serves 2
1 tablespoon good green olive oil
1 tablespoon unsalted butter
2 tablespoons fresh ginger, minced
6 to 8 ramps, stem and bulb minced, leaves separated and slice lengthwise
1 cup dry white wine
12 oz. firm mushrooms, sliced
2 cups diced tomatoes, drained
10 - 12 oz. zoodles, approximately 3 small to medium zucchini, spiralized
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese


  1. Leave the zucchini out for an hour to become completely room temperature.
  2. ​Add the oil and the butter to a large saucepan over medium heat.
  3. Add the ginger to the liquids and sauté until fragrant.
  4. ​Set aside the ramp leaves and add the diced stem and bulb to the saucepan. Sauté until transparent.
  5. Add the mushrooms to the saucepan and sauté until the have released and reabsorbed their liquid, approximately 4 to 6 minutes.
  6. ​Add the wine to the saucepan and cook until reduced by half.
  7. Add the tomatoes and the ramp leaves to the saucepan and cook, stirring lightly, for another 2 to 3 minutes.
  8. ​Turn the heat off and add the zoodles to the saucepan. Toss with the vegetables quickly for maybe 30 seconds.
  9. Transfer to serving bowls and sprinkle with Parmesan cheese.
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Ginger and Spice Chicken Thighs

1/9/2019

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Picture
Serves: 2




2 teaspoons ground ginger
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon

⅛ teaspoon ground allspice
1½ lbs. skinned, de-boned chicken thighs, cut into 2” pieces
2 tablespoons minced shallots
1 tablespoon olive oil
¼ cup chicken broth
¼ to ½ cup dry white wine
​Minced parsley, cilantro or basil
  1. Combine first 6 ingredients in a sealable plastic bag and stir well. Add chicken to the spice mixture, reseal and shake the bag well to distribute the spices; let stand 5 minutes.
  2. ​Coat a large nonstick skillet with the oil; place over medium-high heat until hot. Add the shallots and sauté until translucent.
  3. Add chicken pieces; cook 2 minutes on each side or until browned.
  4. ​Add broth and wine to skillet; cover, reduce heat to medium-low. Cook until the liquid is reduced by half, about 5 to 8 minutes.
  5. Place chicken in a large serving bowl and sprinkle the minced herb on top and serve with rice, quinoa, couscous.
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Pea Shoot Salad

10/24/2018

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Ingredients

Dressing
3 TBS olive oil
2 TBS rice vinegar
2TBS low-sodium soy sauce or guten-free tamari
1 TSP brown sugar, honey or maple syrup (more to taste)
1 TSP grated, peeled fresh ginger
1 TSP grated garlic

Remaining
8 cups pea shoots
1 1/2 cups thinly sliced English cucumber
1 cup thinly sliced radish
1/2 cup sliced almonds, toasted and divided.

Directions
  1. Combine ingredients for dressing in a large bowl, stirring  with a whisk until well blended.
  2. Add pea shoots, cucumber, radishes and half of the almonds.  Toss gently to coat.  
  3. Sprinkle with remaining almonds and serve.
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GINGER GARLIC TUSCAN KALE                        The Wilson Family

8/29/2018

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Picture

​Serves 2
 
1 large bunch of Tuscan kale, approximately ½ - ¾ pound
1 tablespoon extra-virgin olive oil
1 tablespoon of finely chopped fresh ginger
1 tablespoon of chopped or pressed garlic
Salt and Pepper to taste
 
  1. Fold each kale leaf in half lengthwise and use a sharp knife to separate the soft foliage from the stem. Rinse the leaves in cold water and drain in a colander.
  2. Place a large saucepan over medium high heat.  Add oil to coat the pan.
  3. Add the garlic and the ginger evenly in the pan.  Stir frequently, being careful not to singe the garlic and ginger.
  4. Add the kale leaves and cook for one minute.  Turn the leaves and stir lightly.  Continue to cook for another minute.
  5. Add salt and pepper to taste.
  6. Serve.
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CHICKEN AND CINNAMON CAP STEW WITH GINGER AND ANISE

2/27/2018

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Picture
Serves: 4
 
8 chicken thighs, seasoned on both sides with salt and pepper
3 tablespoons good olive oil
5 tablespoons butter, divided
¼ cup flour
3 tablespoons minced ginger
1 whole star anise
8 halved shallots
3 lbs. Cinnamon Cap mushrooms, cleaned and cut (stems separated)
1½ cups dry white wine or chicken broth.
½ cup chopped cilantro
Salt and pepper to taste.
 
 
  1. Heat a large skillet over medium heat for about 2 to 3 minutes.  Add the olive oil and 3 tablespoons of butter to the skillet, swirling them around and together.
  2. When the butter/oil foam subsides, dredge each chicken piece lightly in it.  Add each chicken piece to the hot skillet.
  3. Cook the thighs, turning once, until the chicken is browned on both sides, about 5 minutes per side.  Transfer the pieces to a plate and cover loosely with foil.
  4. Add the remaining butter to the skillet along with ginger and the star anise. 
  5. Add the shallots.  Cook until the shallots are softened.
  6. Add the mushrooms stems to the skillet.  Cook, stirring occasionally for about 3 minutes.
  7. Add the mushroom caps and continue to stir occasionally for about 3 more minutes or until the mushrooms have given up their liquid.
  8. Return the chicken to the skillet.  Adjust the seasonings.  Add the wine or broth time and cook over medium heat until the sauce reduces and the chicken is tender, not more than another 5 minutes.  Remove the star anise.
  9. Place stew in a serving bowl and sprinkle with cilantro
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GINGER WILTED TATSOI

6/13/2017

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Picture
​Serves 2
 
8 to 10 bunched stalks of tatsoi, removed from center bunching stalk
1 to 2 tablespoons good green olive oil
1 medium size clove of garlic, pressed or minced
1 – 1½ teaspoons finely minced ginger
Salt and pepper
 
  1. Heat oil in deep sauté pan or wok.
  2. Add garlic and ginger to the pan and cook gently until almost translucent.
  3. Add salt and pepper to taste.
  4. Add the tatsoi and cover over medium flame.
  5. As the tatsoi begins to sweat, toss the stalks and leaves to distribute the greens in the pan.  Repeat until the ginger and garlic are worked into the tatsoi and the leaves begin to wilt.
  6. Remove from heat while the greens are still a bright green.
  7. Serve immediately.
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CHAIO’S ROOTS AND SHRIMP NOODLE BOWL

1/18/2017

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Picture
Serves: 6
 
4 cups cubed roots (beets, carrots, parsnips, etc.)
1 – 1½ lb. wide Lo Mein noodles or fettuccini
2 tablespoons Asian chili oil
1 large head of bok choy, washed and cut or torn into strips
24 to 30 large raw shrimp, shelled and deveined
4 scallions, sliced thinly on a diagonal
2 tablespoons minced fresh ginger
1 large clove garlic, pressed or minced
½ cup dry white wine
½ cup chicken or vegetable broth
1 cup cilantro leaves

  1. Bring a large pot of salted water to a boil.
  2. Blanche the root vegetable until just tender.  Remove from the water with a slotted spoon to a bowl and set aside.
  3. Cook the noodles al dente.  Drain and set aside.
  4. Heat the oil in a large sauté pan.  Add the garlic and ginger, cook and stir until aromatic.
  5. Add the white wine and the broth.  Bring to a simmer.
  6. Add the scallions and the roots.  Stir and toss until thoroughly heated.
  7. Add the bok choy stirring until wilted.
  8. Add the noodles, again stirring and tossing until heated through.
  9. Add the shrimp.  Cook all, still stirring and tossing until the shrimp turn pink.
  10. Place all in a serving bowl, sprinkle liberally with cilantro and serve immediately.
 
 
 
*A few other Chinese inventions
Wooden coffins                                5,000 BC
Silk                                                     3,000 BC
Written language                             1,000 BC
Crossbow                                             500 BC
Paper                                                    200 BC
Ice cream of snow                               200 BC
Tea drinking                                         100 BC
Compass                                              300 AD
Toilet paper                                          600 AD
Government printed money              700 AD
Eyeglasses                                       1,000 AD
Moveable type printing                   1,040 AD

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Spicy Lamb Stew with Cardamom and Apricots

8/26/2015

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Picture
Recipe by Anna Gill

Serves: 4

½ teaspoon ground cardamom
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper
¼ teaspoon ground cloves
3½ pounds lamb shoulder, cut into 1-inch pieces
2 tablespoons vegetable oil
4 cups chopped onions
2 teaspoons minced peeled fresh ginger
1 cup water 
1 cup dried apricots, quartered
1 teaspoon white wine vinegar
1 teaspoon sugar

1. Mix first 4 ingredients in large plastic bag. Add lamb and toss to coat.
2. Heat vegetable oil in heavy large pot over medium-high heat. Add chopped onions and sauté until tender and golden, about 10 minutes.
3. Add lamb and sprinkle with salt. Sauté until brown, about 5 minutes.
4. Add minced ginger and stir 1 minute.
5. Add 1 cup water and bring to boil. Reduce heat, cover and simmer until lamb is tender, stirring occasionally, about 1 hour.
6. Add apricots to pot and simmer uncovered until liquid is slightly thickened and reduced, about 10 minutes.
7. Stir in vinegar and sugar. Season to taste with salt. Divide stew among 4 bowls.
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Peach Mint Salsa

8/25/2015

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Picture
Recipe by Anna Gill

Makes about 3 cups

4 large ripe but firm yellow or white peaches, diced
3 to 4 tablespoons minced red onion
2 large or 3 medium jalapeno peppers, minced
Juice of one lime
2 tablespoons fresh mint, shredded
2 tablespoons fresh ginger, grated
1 teaspoon sugar
Sea salt and freshly ground pepper

1. Place all the ingredients in a medium bowl and toss gently.
2. Set aside to meld the flavors for one hour.

NOTE: Great with pork tenderloin or grilled pork chops.
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Hoisin Glazed Spareribs

8/25/2015

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Picture
Recipe by Anna Gill

Serves: 4 to 6

½ cup rice vinegar
½ cup water 
4 large garlic cloves, pressed or minced
10 pounds spareribs, cut into individual ribs 
1 cup hoisin sauce 
3 tablespoons minced fresh ginger 
3 tablespoons soy sauce 
2 teaspoon Chinese chili-garlic sauce 
Spray oil

1. Prepare your grill to a medium low flame.
2. Combine vinegar, water and garlic in a small bowl.
3. In a separate bowl, mix the hoisin sauce, ginger, soy and chili sauces together.
4. Spray the ribs on both sides with spray oil.
5. Grill the spareribs until golden brown, brushing frequently with the garlic mixture and turning occasionally, about 25 minutes.
6. Switch the vinegar garlic basting sauce with the hoisin, ginger soy and chili sauce. Baste the ribs and continue grilling for another 8 to 10 minutes. Basting and turning occasionally. When the ribs are a deep ruddy brown they are ready to be served.
7. Serve with the remaining hoisin, ginger, chili sauce for dipping.
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Lisa's Tomato Jam

8/25/2015

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Recipe by Lisa Fielding

Adapted from Mark Bittman’s recipe in The New York Times, August 20, 2008.
This is a sweet and savory jam that is perfect with toast and butter or cream cheese in the morning. And when paired with goat cheese, sharp cheddar or marscapone on crostini, is a sophisticated addition to cocktails and appetizers. 

2 lbs. tomatoes (any variety) cored and coarsely chopped. 
1 cup sugar
3 tablespoons fresh squeezed lime juice
2 tablespoons freshly grated ginger
1 teaspoon cinnamon
1 teaspoon ground cloves 
1 teaspoon salt
½ teaspoon red pepper flakes
1 pkg. unflavored gelatin 

1. Combine all ingredients with the exception of the gelatin in a heavy saucepan. 
2. Bring to a boil over medium heat stirring often. Reduce heat and simmer, stirring occasionally until mixture has thickened considerably for about an hour. 
3. Taste, adjust seasoning (I err on adding more cloves and red pepper flakes), and remove from heat. 
4. Dissolve gelatin in a small bowl with a few tablespoons of the jam. Add a tablespoon of water if necessary. Add to the tomato jam and cook over low heat for an additional fifteen minutes. 
5. Remove from the heat and cool. Spoon into a jam jar and seal. 
6. Refrigerate. Jam will last for several weeks until opened. 
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Honeydew with Mint, Cardamom and Ginger Syrup

8/25/2015

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Picture
Recipe by Anna Gill

Serves: 4

½ ripe honeydew melon, cubed
½ cup water
2 teaspoons brown sugar
½ teaspoon ground cardamom
½ teaspoon ground ginger
5 smallish sprigs of mint leaves

1. Place the water, sugar, cardamom, ginger and 1 spring of mint in a small saucepan. Bring the ingredients to a boil, reduce the heat and simmer until the mixture is the consistency of syrup.
2. Remove the mint sprig from the syrup.
3. Distribute the melon in four dishes. Spoon a little syrup over each dish. Garnish with a fresh sprig of mint and serve.
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Hippocras, 21st Century

8/25/2015

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TO MAKE HIPPOCRAS
-John Russell, The Boke of Nurture, 1440

Have three pewter basins for the liquid and three straining bags, one for each, hanging inside of them from a perch. Pare ginger or beat it into a powder and be sure to use the columbine variety. Your cinnamon sticks should be thin, brittle and fair in colour. Use grains of paradise, sugar, red wine, long pepper and turnsole for colouring. Put each spice into a separate bladder and hang these bags from the perch so that they don’t touch each other. Place two or three gallons of wine into each of the basins. Allow the wine to absorb the flavours from the pouches. Then strain the liquid through the long cloth bag called a Hippocrate’s Sleeve. Taste it. If there is too much ginger, add cinnamon, and vice versa. 

Serves 8

2 bottles burgundy wine
1/3 cup sugar
8 sticks cinnamon, broken into pieces
6 thin slices fresh ginger
1 teaspoon whole cloves
Pinch galingale*
1/8 teaspoon freshly ground nutmeg
5 cardamom pods, coarsely crushed
¼ teaspoon grains of paradise, finely ground**
Optional: fresh orange or lemon peel

1. Combine the above ingredients in a large pan or pot. Bring to a boil; then reduce heat and simmer about 15 minutes, stirring occasionally.
2. Adjust seasoning to taste. Add citrus peel if desired.
3. Strain liquid to remove the whole spices and serve.

*Galingale is an Asian root akin to a combination of ginger and cardamom. It is available in Asian markets.
**Grains of Paradise are an African pod with a peppery flavor and a hint of cardamom.

NOTE: You can substitute 1/8 teaspoon of black pepper, 1/8 teaspoon of ginger and another finely crushed cardamom pod for the galingale and ¼ teaspoon of grains of paradise.
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Grilled Japanese Eggplant with Jalapeno, Ginger and Lime

8/25/2015

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Picture
Recipe by Anna Gill

Serves: 4

1 recipe Jalapeno/Ginger/Lime Butter
½ stick. unsalted butter, softened
2 tablespoons finely minced jalapeno chili
2 tablespoons finely minced fresh ginger
2 tablespoons fresh lime juice
1 tablespoon freshly grated lime zest
1 teaspoon salt
1 teaspoon freshly ground pepper
3 tablespoons olive oil
2 cloves garlic, minced or pressed
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
7 Japanese eggplants, trimmed, cut lengthwise into halves

1. Preheat grill to medium high.
2. Combine all the ingredients for the butter in a food processor and process until well combined and smooth, about 2 minutes. Set aside.
3. In a medium bowl, mix oil, garlic, salt and pepper. Brush both sides of the eggplant halves with the oil mixture. 
4. Place the eggplant skin side down on the grill. Grill for approximately 8 minutes per side until slightly charred and tender throughout.
5. Remove from the grill and place eggplant on serving dish. Drop a dollop of the prepared butter on each slice. If you have other items to grill, cover with foil until ready to serve.
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Gingered Baby Bok Choy

8/25/2015

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Picture
Recipe by Anna Gill

Serves: 4

4 heads of baby bok choy
1 tablespoon light olive oil
¼ cup dry white wine
1½ tablespoon minced ginger
1 teaspoon fresh coarsely ground black pepper

1. Trim the stalk ends of the bok choy and wash thoroughly. Allow to drain until completely dry.
2. Heat the olive oil in a wide shallow saucepan or a wok until shimmering.
3. Add the ginger to the oil and toss well. Sauté until the ginger is aromatic.
4. Add the white wine and simmer until it is reduced by half.
5. Add the dried bok choy and mix or turn in the pan to distribute the heat and the ingredients well to all aspects of the veggie.
6. Remove to a dish and serve.
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Gingerbread Pear Cake

8/25/2015

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Picture
Recipe by Anna Gill

Makes one cake, 9 inch in diameter

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
2½ cups all-purpose flour, plus more for the pans
1 cup boiling water
2 teaspoons baking soda
2 teaspoons ground ginger
1½ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon freshly grated nutmeg
½ teaspoon salt
2 teaspoons baking powder
⅔ cup packed dark-brown sugar
1 cup unsulfured molasses
1 tablespoon freshly grated ginger
2 large eggs, room temperature, lightly beaten
1 large Bosc pear, peeled, cored and diced
1 additional Bosc pear
Confectioners’ sugar, for dusting, optional
Whipped cream, optional

1. Heat oven to 350 degrees.
2. Butter and flour a 9 inch spring-form cake pan. Set aside.
3. In a bowl, combine boiling water and baking soda. Set aside.
4. In a large bowl, sift together flour, ground spices, salt, and baking powder together. Set aside.
5. Cream the softened butter with an electric hand beater until it is light and creamy. Beat in the brown sugar and beat until the mixture is fluffy. Set aside.
6. Add the molasses and grated ginger to the brown sugar mixture, beating to combine. Add the baking-soda mixture, and flour mixture, combine.
7. Beat in eggs.
8. Stir in the diced pear.
9. Pour batter into prepared pan bake for 30 minutes, until the cake begins to firm up around the edges.
10 Meanwhile, peel, quarter and slice the second pear into thin slices.
11. After the initial 30 minutes of baking, remove the cake from the oven and gently place the pear slices in a starburst pattern.
12. Tent with tin foil and bake for another 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.
13. Dust with confectioners’ sugar and serve with whipped cream.
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    We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.

    For more recipes from CT farmers' markets click here.

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

    Ingredients

    All
    Acorn Squash
    Allspice
    Almond Extract
    Almonds
    Anise
    Apple Cider Vinegar
    Apples
    Apricots
    Artichokes
    Arugu
    Arugula
    Asparagus
    Avocado
    Bacon
    Bacon & Hot Pepper Jelly
    Balsamic
    Balsamic Vinegar
    Basil
    Bay Leaves
    Beef
    Beef Broth
    Beef Short Ribs
    Beets
    Bell Peppers
    Bison
    Blackberries
    Blood Orange
    Blueberries
    Blue Cheese
    Bok Choy
    Bourbon
    Bread
    Broccoli
    Brown Ale
    Brown Sugar
    Brussel Sprouts
    Buratta Cheese
    Butter
    Buttermilk
    Butternut
    Butternut Squash
    Cabbage
    Cannellini Beans
    Canola Oil
    Cantaloupe
    Capers
    Caramelized Onion Jam
    Cardamon
    Carrots
    Cashews
    Caul
    Cauliflower
    Cayenne Pepper
    Celeriac
    Celery
    Celery Seed
    Chard
    Cheddar
    Cheddar Cheese
    Cherries
    Chervil
    Chestnuts
    Chevre
    Chicken
    Chicken Broth
    Chicken Thighs
    Chickpeas
    Chili Powder
    Chinese Black
    Chives
    Chocolate Bittersweet
    Chocolate Chips
    Chocolate Wafers
    Cider Vinegar
    Cilantro
    Cinnamon
    Clementines
    Cloves
    Cocoa Powder
    Coconut Milk
    Coffee
    Collard Greens
    Coriander
    Corn
    Crab
    Cranberries
    Cream Cheese
    Cream Stout
    Cucumbers
    Cumin
    Curry
    Curry Powder
    Daikon Radish
    Dandelion Greens
    Dark Chocolate
    Dark Rum
    Delcata Squash
    Dijon Mustard
    Dill
    Dry Rub
    Duck
    Edamame
    Edible Flowers
    Egg Noodles
    Eggplant
    Eggs
    EMU
    Escarole
    Farro
    Fennel
    Feta
    Feta Cheese
    Fettuccini
    Fiddleheads
    Figs
    Flour
    Garlic
    Garlic Scapes
    Ginger
    Gingersnaps
    Goat Cheese
    Goose
    Graham Crackeers
    Green Beans
    Green Chilies
    Green Onions
    Ground Meat
    Gruyere
    Gruyere Cheese
    Half And Half
    Ham
    Heavy Cream
    Honey
    Honey Bear Squash
    Honeydew
    Hummus
    Ice Cream
    Jalapeno Pepper
    Jicama
    Kale
    Ketchup
    Kohlrabi
    Lamb
    Leeks
    Lemon Juice
    Lemons
    Lemon Zest
    Lime
    Linguine
    Maple Syrup
    Microgreens
    Miint
    Milk
    Mint
    Mozzarella
    Mushrooms
    Mustard
    Mustard Greens
    Nutmeg
    Oats
    Olive
    Olive Oil
    Olives
    Onions
    Orange Juice
    Oregano
    Orzo
    Oyster Sauce
    Pancetta
    Pansies
    Pap
    Paprika
    Parmesan Cheese
    Parsley
    Parsnips
    Pasta
    Peaches
    Pear Jam
    Pearl Onions
    Pears
    Peashoots
    Pea Shoots
    Pecans
    Peppermint Extract
    Peppers
    Pine Nuts
    Pizza
    Plums
    Pork
    Pork Belly
    Pork Spareribs
    Port
    Potato
    Potatoes
    Prunes
    Puff Pastry
    Pumpkin
    Pumpkin Seeds
    Qiinoa
    Rabbit
    Raddichio
    Radicchio
    Radishes
    Raisins
    Ramps
    Raspberries
    Red Currants
    Red Lentils
    Red Onions
    Red Pepper Flakes
    Rhubarb
    Rice
    Rice Vinegar
    Ricotta
    Rosemary
    Rutabaga
    Sage
    Sausage
    Savory
    Scallions
    Semisweet Chocolate
    Sesane Seeds
    Shallots
    Sherry Vinegar
    Shitake Mushrooms
    Shortcake
    Shrimp
    Snow Peas
    Soy Sauce
    Spaghetti
    Spin
    Spina
    Spinach
    Spring Onions
    Squash
    Squash Kabocha
    Star Anise
    Stew
    Strawberries
    Sugar Snap Peas
    Sultanas
    Summer Squash
    Sweet Potatoes
    Swiss Cheese
    Tacos
    Tahini
    Tarragon
    Tatsoi
    Teriyaki Sauce
    Thyme
    Tomatoes
    Tomato Ginger Jam
    Tomato Paste
    Tortillas
    Turkey
    Turmeric
    Turnips
    Unsweetened Choclate
    Vanilla
    Walnuts
    Watercress
    Watermelon
    White Chocolate
    White Wine
    White Wine Vinegar
    Wild Rice
    Worcestershire Sauce
    Yellow Onions
    Yogurt
    Zucchini

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