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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

Chicken, Shitake and Black Barley Stew

12/9/2020

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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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Creamy Lamb and Leek Stew

10/28/2020

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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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Creamy Pumpkin and Leek Soup

10/14/2020

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Serves: 8-10
2 tablespoons butter
3 small to medium leeks, trimmed and thinly sliced
½ teaspoon salt
½ cup dry white wine
4 cups roasted pumpkin* (see recipe below)
6 cups chicken broth
¾ cup whole milk
½ cup cilantro, shredded
Salt & freshly ground black pepper to taste
Garnishes:
3 tablespoons pumpkin seeds
3 tablespoons dried cranberries
½ granny smith apple, diced
5-6 sprigs fresh cilantro
  1. Heat butter in a large soup pot. Add the leeks and ½ teaspoon of salt. Sauté for 3 to 4 minutes
  2. ​​Add the white wine and continue to sauté until the leeks are transparent and the wine has evaporated.
  3. Add the roasted pumpkin and one cup of the broth. Stir well until all ingredients are blended
  4. ​Place the mixture in a blender or food processor and process until the mixture is fully puréed. Working in batches as required by equipment size, add the remaining broth and continue to process.
  5. Return each batch to the soup pot. Place the soup pot on medium heat and gently raise to a simmer.
  6. ​Add the milk and the shredded cilantro, stirring them in well.
  7. Cook for about 20 minutes, until all the flavors have melded.
  8. ​Season as necessary with salt and pepper.
  9. Pour into tureen or bowls.
  10. ​Serve with garnishes.
*Note: Canned puréed pumpkin may be substituted
ROAST PUMPKIN
Makes 8 to 10 cups cubed pumpkin, or 1¾ to 2 cups mashed pumpkin
1 4 to 5 lb. pumpkin
Spray olive oil
Salt
Freshly ground pepper

  1. Preheat oven to 400◦.
  2. Wash pumpkin and cut into quarters
  3. Place a quarter of the pumpkin cut side down on a stable cutting board. Cut the pumpkin into 1 to 1½ inch crescent slices. Repeat with the remaining quarters.
  4. Place the pumpkin slices on a non-stick or a foil lined baking sheet.
  5. ​Spray the pumpkin slices with the oil. Sprinkle the slices with salt and pepper.
  6. Turn the slices over and repeat the spraying and sprinkling
  7. ​Place the baking tray(s) in the oven and roast for about 25 minutes, until the flesh can be readily pierced with a toothpick.
  8. Remove to a cooling dish until ready to use or serve.
​Note: To freeze for later use, remove the rind and cut into large pieces.




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Eggplant Stuffed with Pancetta, Peppers, Tomatoes and Leeks

10/9/2019

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Serves 4
2 medium eggplant
12 oz. chopped pancetta
1 small clove of garlic, pressed or minced
1 leek, white part only, halved and thinly sliced
½ cup bell peppers, diced
1 cup tomatoes, diced
½ cup dry white wine
1 cup shredded cheddar cheese
3 tablespoons shredded parsley
  1. Preheat oven to 375°.
  2. ​Halve each eggplant. Scoop out the insides and dice. Retain the eggplant shells on the side.
  3. Heat a large saucepan. Add the pancetta and cook until it releases its drippings but is not yet crispy. Using a slotted spoon, drain the pancetta and set aside. Pour off all but 2 tablespoons of the drippings in the saucepan.
  4. Add the leeks, garlic and the peppers to the saucepan and sauté until softened and translucent, stirring occasionally.
  5. Add the diced eggplant and the tomatoes. Mix well, then add half the wine. Sauté about 2 to 3 minutes while stirring. Add the remaining wine as needed to keep the mixture moist.
  6. ​Remove from the heat and let cool slightly.
  7. Add the pancetta back pan and blend it to the mixture.
  8. Sprinkle a little of the shredded cheese into each of the four eggplant shells.
  9. Spoon the mixed vegetables into the eggplant shells and top with the remaining shredded cheese.
  10. Sprinkle a little of the parsley on top of each shell.
  11. Place in the oven and let bake for 20 to 25 minutes.
  12. ​Garnish each shell with the remaining parsley and serve.
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Cream of Celery Soup

9/25/2019

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Serves: 4 – 5
3 small cloves of garlic, peeled and pressed or minced
8 small to medium stalks of celery, trimmed and sliced, a few leaves reserved
3 small leeks, sliced
2 potatoes, peeled and diced
7 cups of water
1¼ cup hot milk
2 tablespoons butter
2 tablespoons cake flour (all-purpose is fine)
1 whole clove
1 teaspoon sea salt
1 teaspoon white pepper
  1. Place all the prepared vegetables into a large soup pot. Add water and bring to a simmer. Cover and continue to simmer over a medium heat for about 45 to 60 minutes. Stir occasionally.
  2. ​In a medium sauce pot, melt the butter.
  3. When the butter foam begins to subside, whisk in the cake flour until smooth.
  4. ​Slowly pour the hot milk into the flour butter mixture, whisking briskly.
  5. Add the clove, salt and pepper and whisk together smoothly.
  6. ​Set the white sauce aside.
  7. When the soup pot vegetables are cooked, remove from the heat and blend the contents in a blender or processor, being careful with the hot liquid. Do it in batches as required by your equipment.
  8. ​Return the blended vegetables to the soup pot. Whisk in the white sauce until well mixed.
  9. Adjust the seasonings as required.
  10. ​Serve hot and garnish with the reserved celery leaves.
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Crisp Pear-Leek Roast Duck

11/28/2018

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Serves 4
1 5 lb. whole Pekin duck
4 cups boiling-hot water
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper, plus 1 tablespoon
2 tablespoons of duck fat (or two tablespoons of butter)
2 medium leeks, cleaned, sliced and minced, white only
1 ½ cup dry white wine
1 -8 oz. jar pear jam
  1. Put oven rack in middle position and preheat oven to 425°F.
  2. ​Rinse the duck inside and out. Prick the skin of the duck all over with sharp fork tines. Fold the neck skin under the body and fold the wings behind the body over the skin.
  3. Breast side up, place the duck in your clean sink and pour the boiling hot water over it, turning as required. Check for remaining pin feathers as required.
  4. ​​Cool duck, then pour out any water from cavity into pan.
  5. Place the duck on a rack in a 13”X9”X3” roasting pan.
  6. ​Pat duck dry inside and out, reserving water in pan, then rub duck inside and out with kosher salt and 2 teaspoons of the pepper. Set aside.
  7. Heat the duck fat in a large skillet. Add the leeks and sauté until translucent.
  8. ​​​Add the wine and the pear jam and stir gently until it has melted and is well mixed with the leeks. Cook down about ¼ of the volume, until thickened.
  9. Baste the breast lightly with the pear mixture.
  10. Turn the duck breast side down in the rack and baste all exposed parts of the bird with the pear leek mixture.
  11. Roast duck, breast side down, for 30 to 40 minutes. Remove from oven. Turn duck over using thermal rubber gloves, and roast 30 to 40 minutes more.
  12. Remove the duck from the oven. Tilt the duck to allow collected liquid to drain off. Baste again, this time liberally, with the pear leek mixture.
  13. Return the duck to the oven for approximately another 15 minutes. Skin should be crisp but not overly dark
  14. Transfer duck to a prepared serving platter and let stand 15 minutes before carving.
  15. Serve with the remaining pear leek sauce.
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Savory Lemon Pepper Vegetable Tart

4/24/2018

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​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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CHESTNUT STUFFED SQUASH WITH LEEKS & APRICOTS

11/15/2017

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Serves: 6
 
1 4 to 5 lb. edible squash
3 tablespoons honey, divided
1 tablespoon butter
2 tablespoons olive oil
2 medium leeks, cleaned and thinly sliced
7 oz. roasted or steamed chestnuts, roughly chopped
5 oz. dried apricots, diced
½ cup dry white wine
2 teaspoons shredded fresh sage leaves
2 tablespoons of plain raw pumpkin seeds
Salt and freshly ground pepper to taste
 
  1. Preheat the oven to 350º.
  2. Slice the top off the squash and set aside.
  3. Scoop the seeds and strings from the squash and discard.
  4. Brush the flesh of the squash and the inside of the lid/top with 2 tablespoons of the honey.  Place the lid on the squash and place the whole into a baking dish.
  5. Place the baking dish into the oven and bake until the flesh is tender but not mushy, about 25-30 minutes.
  6. Reserving the squash shell and lid, scoop the flesh from the squash, chop it and set aside.
  7. In a large sauté pan, melt the butter and mix it with the olive oil over low to medium heat.
  8. Add the leeks and sauté until translucent.  Add the squash flesh, apricots and half the wine.  Stir while continuing to cook until apricots are softened.
  9. Add the chestnuts, sage, remaining honey and remaining wine.  Blend well and cook for another 5 minutes.
  10. Add the pumpkin seeds and season lightly with salt and pepper.  Mix well.  Stuff the squash shell with the mixture.  Top with the lid and serve.
 
Note: This can readily be made in advance and reheated when needed.  Just add a bit of broth or white wine to the stuffing to maintain the moistness.
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SHITAKE, LEEK AND BACON TART

11/1/2017

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Serves: 4 for lunch
 
1 recipe of your favorite pre-baked piecrust
2 tablespoons good green olive oil
3 medium leeks, white parts cleaned and sliced
1 lb. Shitake mushrooms, cleaned, trimmed and sliced
1 teaspoon fresh thyme leaves
16 ounces cream cheese, room temperature
8 ounces soft goat cheese, room temperature, divided 6 & 2
4 eggs, room temperature and slightly beaten
2 tablespoons heavy cream
Salt and fresh pepper to taste
3 thick slices of bacon, cooked crisp but still pliable and then diced
 
  1. Prepare piecrust and set aside.
  2. Preheat oven to 350º.
  3. Place olive oil in a large sauté pan and heat.  Add leeks and sauté until translucent.  Remove from the pan and keep warm.
  4. Add the mushrooms to the same pan and sauté slowly until their liquid has been released, about 6 minutes.
  5. Return the leeks to the pan.  Add the thyme leaves and stir all to blend well with the mushrooms.
  6. In a large bowl, whip the cream cheese and 6 oz. goat cheese with the eggs and heavy cream until all is a thick creamy consistency.
  7. Pour the custard into the prepared piecrust.  Distribute the bacon pieces throughout the custard.  Place in the middle of the hot oven and bake until custard is about three-quarters set, approximately 12 to 15 minutes.
  8. Remove the dish from the oven.  Distribute the leek and mushroom mixture across the top of the custard.
  9. Distribute the remaining goat cheese in dabs across the leek mushroom filling.  Return to the oven and cook for 5 to 8 additional minutes.
  10. Serve immediately.
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FARRO STUFFED SWEET PEPPERS

9/14/2016

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​Serves: 4
 
4 medium bell peppers, tops removed, cored and de-seeded
1 cup cooked farro, prepared according to packager*
2 small to medium leeks, thinly sliced and minced
½ cup shredded parsley
2 tablespoons butter
¼ cup white wine
3 tablespoons shredded cheese (Fontina, Swiss, Monterey Jack, etc)
Salt & freshly ground black pepper to taste
 
  1. Preheat oven to 400º.
  2. Melt the butter in a saucepan.  Add the leeks and sauté until transparent.
  3. Add the salt and pepper to taste and the wine to the leeks.  Mix well and set aside.
  4. Place the cooked farro in a bowl.  Add the leek mixture, the parsley and the cheese.  Mix all the ingredients together well.
  5. Spoon the farro mixture into each of the prepared peppers.
  6. Bake the peppers for about 20 minutes.  Serve hot.
 
*I prefer to cook farro in chicken broth rather than water.
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Shrimp with Leeks, Tomatoes, Parsley and Bacon

8/26/2015

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Recipe by Anna Gill

Serves: 4

2 slices bacon, diced
3 large leeks, thinly sliced 
¼ cup dry white wine
5 to 7 medium shitake mushrooms
3 large firm meaty tomatoes – more pulp than juice, diced and drained
24 jumbo shrimp, shelled and deveined
½ cup minced parsley
Salt and pepper to taste

1. Heat a large skillet on medium. Cook the bacon until crisp, but not beyond. Remove the bacon from the pan with a slotted spoon and drain on a paper towel, retaining the bacon drippings.
2. Extract all but 2 tablespoons of the bacon drippings from the pan and set aside.
3. Maintaining a medium heat, add the leeks to the skillet and sauté until translucent. 
4. Add the wine and reduce by half.
5. Add the mushrooms and sauté until they release their own moisture, about 5 minutes. Continue to cook until the mushroom’s moisture is reabsorbed by all the other ingredients.
6. Add the tomatoes and heat through.
7. Add the shrimp, covering them, to the extent possible, by the other ingredients. After a minute or 2, turn the shrimp and cook for another minute or 2.
8. Move the shrimp and vegetables to a serving dish. Sprinkle with parsley and serve.
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Roasted Yellow Pepper Soup

8/26/2015

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Recipe by Anna Gill

6 large yellow bell peppers
2 tablespoons sweet butter
1 large red onion, diced
2 medium leeks, white only, sliced horizontally
½ teaspoon sea salt
5 to 10 coarse grinds of fresh black pepper
3 small white potatoes, peeled and diced
6 cups broth*
2 to 3 tablespoons of fresh chives, minced OR a 3 tablespoons of basil or cilantro pesto


1. Roast the whole peppers either under the broiler or on the stovetop flame until the skin is well charred, approximately 5 to 10 minutes. Place the peppers in a plastic bag and seal for about 10 minutes. Rubbing with your fingers, peel the blistered skin off the peppers. Core, de-seed and chop the peppers and set them aside.
2. Place the butter in a good size pot and melt it over low heat.
3. Add the onions, leeks, salt, black pepper and sauté until the vegetables are soft, about 10 to 15 minutes.
4. Add the potatoes and the roasted peppers to the soup pot. Add the broth and bring the mixture to a low, but constant simmer (uncovered) until all the vegetables, especially the potatoes, are cooked through and tender, about 30 minutes.
5. Remove from heat and let come to room temperature.
6. Puree in a blender, in small batches of 2 to 3 cups at a time. Chill.
7. When ready to serve, spoon into serving bowls and either sprinkle with the fresh chives or swirl a teaspoon of pesto into the middle of each bowl.
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Quinoa Stuffing

8/25/2015

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Recipe by Anna Gill

Serves: 8

1½ cup quinoa (regular, red or black)
3 cups chicken broth or water 
2 to 3 tablespoons of butter, divided
1 tablespoon lite neutral oil
4 to 5 medium leeks, washed, trimmed and thinly sliced
1½ cup dried cranberries
1 cup pumpkin seeds
1 small zucchini, diced
½ cup shredded parsley
1 teaspoon salt
½ teaspoon freshly ground black pepper

1. Preheat oven to 350◦.
2. Using 1 tablespoon of butter, grease a 8 X 8 inch glass or ceramic baking dish and set aside.
3. Bring the chicken broth or water to a boil in a 2 quart pot.
4. Cook the quinoa, according to the packaging instructions in the broth or water until most of the liquid is absorbed.
5. Meanwhile, heat 2 tablespoons of the butter in a saucepan. Add the leeks and sauté until just translucent. 
6. Add the cranberries, zucchini, pumpkin seeds and the salt and pepper.
7. Add the leek and cranberry mixture to the cooked quinoa and mix gently.
8. Spoon the quinoa mixture into the prepared baking dish. Place the dish in the preheated oven and baking for about 15minutes.

ADVANCED PREPARATION: Stuffing can be prepared up to two days in advance and gently reheated twenty minutes before serving.
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Oyster Mushroom, Squash and Chestnut Stew

8/25/2015

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Recipe by Anna Gill

Serves: 4 as a main course

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


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

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

8/25/2015

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Recipe by Anna Gill

Serves: 7 - 8

2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil 
3 large leeks (about 2 cups, coarsely chopped 
4 cups chicken broth
2 ½ pounds parsnips, peeled and cut into 2-inch chunks 
2 large sprigs of fresh thyme
½ cup half and half
1 cup milk 
Salt and freshly ground pepper
4 slices thick bacon, pan-cooked or microwaved crisp, drained and crumbled
3 heaping tablespoons minced chives

1. Melt the butter in a large soup pot with one tablespoon of olive oil over low heat. Add the leeks and cook gently until softened, about 5 minutes.
2. Add the broth, parsnipsand thyme to the soup pot, bring to a boil. Reduce the heat to a steady simmer and cover. Cook for approximately 30 minutes, until the parsnips are very tender.
3. Remove thyme sprigs
4. Working carefully and in batches with the hot liquid, puree the soup in a blender or processor until very smooth. Transfer each batch of soup to a single clean soup pot.
5. Whisk in the half and half and the milk. Bring to a simmer over low to moderate heat, stirring frequently.
6. Season the soup with salt and pepper and ladle into bowls. Garnish with the bacon and chives before serving. 

ADVANCED PREP: The soup can be refrigerated overnight. Reheat gently. 
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Chilled Carrot Ginger Soup

8/25/2015

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Recipe by Anna Gill

Serves: 4

3½ to 4 cups chopped carrots (inch pieces)
2 small leeks, trimmed and thinly sliced
3 tablespoons minced or grated ginger
2 tablespoons olive oil
¼ teaspoon cardamom
4 cups chicken or vegetable broth
Salt and pepper to taste
¼ cup no-fat plain yogurt
Pea shoot tendrils for garnish

1. Heat the oil in a medium large saucepan.
2. Add the leeks and the ginger to the saucepan. Cook over medium heat until the leeks are translucent.
3. Add the cardamom, salt and pepper and stir for a minute or two.
4. Add the carrots and the broth. Bring the soup to a boil, then lower it to a simmer and cover. Continue to cook for approximately 20 minutes, until the carrots are tender.
5. Using a slotted spoon, remove the vegetables from the saucepan and place them in a blender or a processor. Then add a large spoonful of the broth.
6. Purée the vegetables until the mixture is creamy and smooth.
7. Add the remaining broth and blend well. You may need to do this is batches depending on the size of your processor or blender.
8. Let the soup come to room temperature and then chill it overnight in the refrigerator.
9. Spoon the soup into the serving dishes. Top each with a dollop of yogurt and a pea shoot tendril.
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Frogmore Stew with Shrimp and Spicy Sausage

8/25/2015

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Recipe by Anna Gill

Servings: 4, generously

1 tablespoon plus 1 teaspoon unsalted butter
1 tablespoon extra-virgin olive oil
1 large leek, white and tender green part only, finely diced
1 celery rib, peeled and finely diced
1 garlic clove, minced
4 ripe plum tomatoes or kumatoes, coarsely chopped & drained in a sieve
1 teaspoon finely grated lemon zest
1 tablespoon thyme leaves
1 tablespoon chopped flat-leaf parsley
1 cup corn kernels
½ cup bottled clam juice
1 cup white wine
3 tablespoons tomato paste
½ tablespoon Old Bay seasoning
24 to 28 large shrimp, shelled and deveined
½ pound Andouille, Chorizo or Chorico sausage, cut into ½ inch rounds
Salt and freshly ground pepper
½ lemon, thinly sliced
Pea shoots or green micro-sprouts for garnish
4 servings of rice or 4 thick slices of grilled country bread

1. In a large enameled cast-iron casserole, melt 1 teaspoon of the butter in the olive oil. Add the leek, celery and garlic and cook over low heat until softened, about 5 minutes.
2. Add the tomatoes, lemon zest, thyme, parsley, corn, clam juice, white wine, tomato paste and Old Bay seasoning and bring to a boil. Lower the heat, cover and simmer until the corn is almost tender, about 5 minutes.
3. Add the sausage, cover and simmer until the sausage is heated through.
4. Add the shrimp and cook while stirring until they are just pink, about 2 to 3 minutes.
5. Remove from the heat, stir in the remaining 1 teaspoon of butter and season with salt and pepper. Ladle the stew into bowls, garnish with the lemon slices and shoots or sprouts and serve with rice or grilled bread.
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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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