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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

Kale, Apple, Squash Salad w/ Maple Balsamic Dressing

11/15/2022

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Ingredients
For the Salad:
1 medium bunch curly kale washed and stems removed
1 medium delicata squash (can substitute butternut squash)
1 tbsp olive oil
1 large apple
1/2 cup raisins or dried cranberries
Optional: 1/3 cup pecans or sliced almonds
Salt and pepper


For the Maple Balsamic Dressing:1/4 cup extra virgin olive oil
2 tbsp balsamic vinegar
2 tbsp pure maple syrup
1 tbsp dijon mustard
1 pinch salt and pepper or to taste
Instructions
  1. Preheat oven to 400 F.
  2. Prepare squash by washing the outer skin. Slice the squash lengthwise and remove seeds. Slice again into half-moon shapes and transfer to a mixing bowl
  3. Toss squash with oil, salt and pepper. Transfer to a greased rimmed baking sheet and arrange evenly
  4. Bake for 10 minutes and then flip squash. Bake again for 10-15 more minutes until browned on both sides. Remove from oven and allow roasted squash to cool.
  5. While the squash is cooking prepare the remainder of ingredients.
  6. Add the kale with stems removed to a large salad bowl. Sprinkle on a pinch of sea salt and begin to massage the kale, rubbing the leaves firmly between your fingers for 2-3 minutes. Set aside.
  7. Dice the apple
  8. Add all of the dressing ingredients to a mason jar. Tightly seal the lid and shake the jar until dressing ingredients are combined.
  9. Add half of the dressing to the chopped, massaged kale in your salad bowl. Toss kale with dressing until well combined.
  10. Add cooled roasted squash, diced apple, raisins. and nuts (if using)
  11. Pour on remaining salad dressing and toss well to combine all salad ingredients.
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Maple Butternut Squash Slow Cooker Soup

2/4/2022

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

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

2/2/2022

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



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



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Orange-Glazed Carrots, Onions & Radishes

11/10/2021

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Ingredients
  • 1 pound fresh pearl onions
  • 1/4 cup butter, cubed
  • 2 pounds medium carrots, thinly sliced
  • 12 radishes, thinly sliced
  • 1/2 cup dark brown sugar (or 1/3 cup maple syrup)
  • 4 teaspoons grated orange zest
  • 1/2 cup orange juice
  • 1 cup chopped walnuts, toasted (optional)
Directions
  • 1. In a large saucepan, bring 4 cups water to a boil. Add pearl onions; boil 3 minutes. Drain and rinse with cold water. Peel.
  • 2. In a large skillet, heat butter over medium heat. Add carrots, pearl onions, radishes, brown sugar, orange zest and juice; cook, covered, until vegetables are tender, stirring occasionally, 10-15 minutes. Cook, uncovered, until slightly thickened, 5-7 minutes longer. Sprinkle with walnuts if using.
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October 9, 2021

10/6/2021

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Ingredients

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

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

8/4/2021

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Three simple ingredients come together to make this easy Maple Greek Yogurt Sauce. It's the perfect creamy and sweet dip or sauce for all your favorite summer fruits and berries. Probably tasty with cinnamon apple chips too!

Ingredients
  • 1/2-1 Cup Plain, Whole Milk Greek Yogurt
  • 1-2 Tablespoons of  Pure Maple Syrup or Honey
  • A touch of almond extract - to taste
  • Fresh fruit
Directions
1. Mix ingredients in a bowl.  
2. Serve as a sauce or a dip
3. Add granola or nuts if you want a little crunch.
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Sauteed Broccoli

4/28/2021

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Ingredients
  • 1 pound broccoli florets
  • ​​3 tablespoons finely grated Parmesan cheese
  • 1 teaspoon brown sugar (or maple syrup)
  • 2 tablespoons olive oil
  • 1 teaspoon red pepper flakes
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
Directions
1. Fill a pot with water and bring to a boil. Fill a large bowl or pot with half ice and half water. When the water comes to a boil, add the broccoli florets using a strainer with a handle if possible. Allow the broccoli to cook for 1 to 2 minutes until just tender. Immediately remove from the boiling water, using the strainer or draining, and transfer to bowl of ice to stop the cooking process. Immerse the broccoli completely in the ice water for a minute or two. Remove and place in a dish that has been lined with paper towels. This part can be done up to two days in advance.
​
2. In a cup or small bowl, mix together the Parmesan cheese and brown sugar; set aside.
3. Heat the oil in a large skillet over medium-high heat. Throw in the broccoli and season with red pepper flakes, salt and pepper. Stir to coat the broccoli, then cook and stir for 1 to 2 minutes. Remove from the heat and dust with the Parmesan cheese mixture.


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Deviled Ham

3/31/2021

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Yield:2 1/2 cups

Ingredients
1 pound cooked ham, cut into 1-inch cubes
1/2 cup mayonnaise
1/4 cup prepared mustard
1/2 cup chopped onion
2 tablespoons chopped fresh parsley leaves
3 tablespoons maple syrup
2 tablespoons hot sauce (recommended: Tabasco)
1 tablespoon Worcestershire sauce
2 teaspoons paprika
1 teaspoon mustard powder
Salt
Pepper
Optional:  3 tablespoons sweet pickle relish


Directions
Combine all ingredients (except optional) in a food processor and blend until smooth. Add sweet pickle relish (if using) and stir in.  Refrigerate for 15 minutes to 2 hours for flavors to meld.  Use as a sandwich filling or spread on crackers for a snack or dip for raw veggies.  Great with celery sticks!
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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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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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Maple Bacon Toffee

8/26/2020

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Picture
Makes approximately 45 pieces
4 -¼ inch thick slices of smoked bacon, cooked crisp and minced
2½ teaspoons smoked paprika
½ teaspoon sea salt
Scant ½ teaspoon baking soda
1¼ cups sugar
3 tablespoons maple syrup
¼ cup unsalted butter (½ stick)
⅓ cup cold water, plus a small jar full

Candy thermometer
13”X 18” baking pan with lip
Parchment paper or silicone baking mat
  1. Line the baking sheet with parchment paper or a silicone mat.
  2. ​Place the minced bacon into a small bowl and sprinkle it with the paprika, salt and baking soda, toss to mix. Set the bowl aside.
  3. Place the sugar, maple syrup and the ⅓ cup of water in a small non-reactive saucepan, stirring together well. Clip the candy thermometer to the side of the saucepan.
  4. ​Bring the mixture to a boil over medium heat. As needed, use the pastry brush dipped in cold water jar to brush any sugar crystals from the sides of the pan.
  5. When the sugar has completely dissolved, the mixture is bubbling and the thermometer reads about 285°, raise the heat to medium high.
  6. Add the butter in 4 equal parts, one part at a time, allowing each to melt thoroughly before adding the next. Stir often.
  7. When the thermometer reaches about 300° remove the saucepan from the heat. Handle it carefully as it is now very, very hot.
  8. Stir in the bacon paprika mixture.
  9. Staying careful, pour the liquid candy into the lined baking sheet. Spread the mixture as needed to smooth it out across the sheet.
  10. Let the toffee cool thoroughly, at least 20 minutes. Place the sheet in the refrigerator for another 20 minutes. Prepare a clean place on the counter or another baking sheet with a non-fuzzy dishcloth. Invert the toffee over the prepared place, remove the parchment paper and break toffee into pieces.
Toffee will keep up to a week in a sealed container in the refrigerator.


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Kale, Apple and Pancetta Salad

6/24/2020

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Picture
Serves: 4
⅓ cup extra virgin olive oil
4 ounces pancetta, diced
¼ cup Champagne vinegar
¼ cup pure maple syrup
¼ teaspoon salt
¼ teaspoon ground black pepper
1 small head radicchio, shredded
1 (8-ounce) bunch kale, stems discarded, leaves shredded
2 tart-yet-sweet apples, such as Granny Smith or Honeycrisp, sliced into thin matchsticks
¾ cup pecans, pan-toasted if desired
  1. Combine the olive oil and pancetta in a small saucepan over medium heat. Cook, stirring frequently, until pancetta is golden and crispy. Strain the pan drippings into a small bowl and leave the crispy pancetta off to the side to cool.
  2. ​Add the Champagne vinegar, maple syrup, salt and pepper to the pan drippings and whisk well. Set dressing aside.
  3. Combine the radicchio, kale, apples and pecans in a large bowl. Drizzle lightly with the dressing and toss gently. Adjust seasoning to taste with salt and pepper.
  4. ​​Garnish with the crispy pancetta and serve.
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Blueberry Slushie

7/22/2019

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Picture
Serves 2
2 heaping cups frozen blueberries
1 cup vanilla Greek yogurt
2 tablespoons lime juice
1 cup milk
¼ teaspoon salt
1½ tablespoon maple syrup
6 ice cubes


Possible garnishes:
Fresh blueberries
Sprig of mint
​Slice of peach


​Place all the ingredients in a blender or processor. Process or puree until smooth. Spoon into glasses. Garnish and serve.
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Rhubarb-Bacon Jam

6/19/2019

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Picture
Makes: 1¾ cups
3-5 slices bacon
2 cups chopped fresh rhubarb
2 cups finely chopped red onion
⅓ cup pure Connecticut maple syrup
3 tablespoons apple cider vinegar
1 lemon (1 teaspoon zest; 1 tablespoon juice)
​
  1. Heat a large skillet over medium. Add bacon; cook about 6 to 8 minutes or until brown and crisp.
  2. ​Remove the bacon to drain on paper towels. Reserve 2 tablespoons of the bacon drippings in the skillet.
  3. Add onion to skillet, stirring to scrape up any browned bits.
  4. Reduce heat to medium-low; cook 8 to 10 minutes or until onion is soft and slightly caramelized, stirring occasionally.
  5. Meanwhile, chop cooked bacon.
  6. Return the chopped bacon to the skillet.
  7. Stir in rhubarb, maple syrup, and vinegar. Continue cooking over medium-low 5 to 8 minutes or until rhubarb is soft, stirring occasionally.
  8. Stir in lemon zest and juice. Use a potato masher or a ricer to mash the mixture slightly.


NOTE: Recipe can readily be doubled.
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Acorn Squash Roasted with Maple Syrup and Sage Cream

2/27/2019

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Picture
Serves 6
2 tablespoons extra-virgin olive oil
2 tablespoons light brown sugar
Salt and freshly ground pepper
3 small acorn squash (about 3 ½ pounds)
2 tablespoons Connecticut maple syrup
¾ cup heavy cream
10 to 12 sage leaves, coarsely chopped
2 tablespoons unsalted butter
6 sprigs of fresh sage for garnish
  1. Preheat the oven to 350°.
  2. Halve and seed each squash. Shave a patch of skin from bottom of each half to assure that it will sit flat.
  3. Combine the olive oil and the brown sugar in a small bowl.
  4. Place the squash halves cut side up on a rimmed baking sheet or roasting pan. Brush the cavity of and exposed flesh of each piece with oil brown sugar mixture. Season with salt and pepper.
  5. Roast squash for about 45 minutes to one hour until tender and lightly caramelized in spots. Arrange the squash on a large serving platter and drizzle with the maple syrup.
  6. In a small saucepan, bring the cream to a slow simmer with the cut sage and cook over moderate heat for 5 minutes.
  7. Remove from the heat and let stand for 5 minutes. Add the butter.
  8. Strain the cream into a heatproof spouted cup (measuring cup). Drizzle it over the roasted squash, garnish with the fresh sage leaves and serve.

ADVANCE PREP: The roasted squash and sage cream can be refrigerated separately overnight. Reheat in a 350° oven, loosely covered with foil. When heated through, drizzle with maple syrup and serve as above.





























  1. Preheat the oven to 350°.
  2. Halve and seed each squash. Shave a patch of skin from bottom of each half to assure that it will sit flat.
  3. Combine the olive oil and the brown sugar in a small bowl.
  4. Place the squash halves cut side up on a rimmed baking sheet or roasting pan. Brush the cavity of and exposed flesh of each piece with oil brown sugar mixture. Season with salt and pepper.
  5. Roast squash for about 45 minutes to one hour until tender and lightly caramelized in spots. Arrange the squash on a large serving platter and drizzle with the maple syrup.
  6. In a small saucepan, bring the cream to a slow simmer with the cut sage and cook over moderate heat for 5 minutes.
  7. Remove from the heat and let stand for 5 minutes. Add the butter.
  8. Strain the cream into a heatproof spouted cup (measuring cup). Drizzle it over the roasted squash, garnish with the fresh sage leaves and serve.


ADVANCE PREP: The roasted squash and sage cream can be refrigerated separately overnight. Reheat in a 350° oven, loosely covered with foil. When heated through, drizzle with maple syrup and serve as above.


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Cranberry Walnut Maple Bread Pudding

2/6/2019

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Picture
Serves 10
4 -41⁄2 cups cranberry walnut bread, cubed
4 large
eggs
21⁄4 cups milk
1⁄2 cup maple syrup 
1
⁄4 cup brown sugar
1 teaspoon vanilla extract
1
⁄2 teaspoon nutmeg
1⁄4 teaspoon salt
½ cup warmed maple syrup
Ice cream or whipped cream
  1. Preheat your oven to 350°F.
  2. ​Grease a 1½ quart casserole or baking dish.
  3. Place the bread cubes into the prepared pan.
  4. ​​​Whisk the eggs, milk, syrup, sugar, vanilla, nutmeg and salt together. Pour over the bread cubes. Let sit for 15 minutes to absorb the liquid. Press the cubes down into the liquid if the edges are dry.
  5. Bake the pudding for about 50 minutes, until the pudding has puffed up and is light brown around the edges.
  6. Remove from the oven and let stand for a few minutes, the pudding will sink as it sits, as it should.
  7. Serve warm topped with whipped cream or ice cream and drizzled with warmed maple syrup.
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Sweet Potato Apple Gratin

10/17/2018

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Picture
Serves: 8
3 cups thinly sliced peeled Granny Smith apple
1 teaspoon lemon juice
cooking spray
¼ cup maple syrup
1 tablespoon butter, melted
½ teaspoon salt
¼ teaspoon black pepper
3 cups small sweet potatoes (not fingerlings), peeled and thinly sliced
¼ cup Panko bread crumbs
2 teaspoons olive oil
¼ teaspoon ground nutmeg
  1. Preheat oven to 400°.
  2. ​Combine apples and lemon juice in a large bowl and toss gently.
  3. Coat a 13 X 9 inch baking dish lightly with cooking spray.
  4. In a small bowl, mix the syrup, butter, salt and pepper together. An emulsifier is great for this job, but a brisk fork is just fine.
  5. Alternate and overlap the potatoes and apples slices in the baking dish.
  6. Drizzle the syrup mixture over the top of the dish and bake in the oven for approximately 30 minutes, depending on the thickness of the slices.
  7. A few minutes before the 30minutes is complete, mix the panko crumbs with the nutmeg and olive oil.
  8. Remove the dish from the oven and sprinkle the sweet potatoes and apples with the panko crumbs.
  9. Bake for an additional 15 minutes or until golden. Let stand for 10 minutes before serving.
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BOURBON MAPLE GLAZED HAM

12/13/2017

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Picture
​Serves: 12 to 18
 
1 butt end, bone in, fully cooked ham, also called “Ready to Eat”
2 cups bourbon
1 cup maple syrup
6 bruised cloves
20 to 30 whole cloves
2 tablespoons grated orange peel
 
1.Preheat oven to 325º.
2.Place ham on a rack, uncovered, in a shallow pan.  Allow approximately 18 to 20 minutes per pound.  Ham is ready when the internal temperature reaches 140º on a meat thermometer.
3.While the ham is baking, prepare the glaze.  Combine the red wine, bourbon, maple syrup, bruised cloves, and orange peel in a saucepan and simmer slowly for 5 minutes.  Set aside.
4.About ½ hour before the ham is done, remove it from the oven.  Increase oven heat to 425º.
5.Remove the rind from the all but a collar around the narrowest end and bone.
6.Score the top fat diagonally into diamond shapes.  Stud each diamond with a whole clove.
7.Brush the ham generously with the prepared glaze.
8.Lower oven temperature again to 325º and return the ham to the oven for about 30 minutes.
9.Remove the ham from the oven and brush again with the glaze.
10.Place on a platter, carve and serve.
 
Note: The smaller shank end may also be used if you want to feed fewer people.
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MAPLE-WALNUT CHEESECAKE                  as adapted from Matt and Ted Lee

10/18/2017

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Picture
​Makes 1 – 9 inch cake
 
¾ cup graham-cracker crumbs, fine (about 8 double crackers)
1 cup plus 6 tablespoons sugar, divided
1 tablespoon unsalted butter, softened
3 tablespoons unsalted butter, melted
2½ pounds cream cheese, room temperature
3 tablespoons cake flour
¾ cup grade A medium amber maple syrup, divided
4 eggs
2 egg yolks
¼ cup heavy cream
1 teaspoon cornstarch
4 ounces walnut halves (about 1 cup)
 
  1. Preheat oven to 350º.
  2. In a bowl, mix the graham-cracker crumbs with 2 tablespoons of the sugar and blend with a fork.
  3. Grease the sides of a 9-inch spring-form pan and sprinkle it with the cracker mixture, shaking any excess back into the bowl.
  4. Add the softened/melted butter to the bowl and toss with a fork until the butter has moistened the crumb mixture.
  5. Scatter the crumbs evenly over the pan bottom and press into it using the bottom of a straight-sided glass.
  6. Bake for 10 minutes, remove from the oven and let cool.
  7. Raise the heat in the oven to 500º.
  8. With an electric mixer, beat the cream cheese until it is soft and fluffy, about 2 minutes.
  9. Mix the flour with the remaining sugar and add it and ½ cup of the maple syrup to the cheese in thirds, mixing after each addition.
  10. Add the eggs and the yolks to the batter one by one, beating after each addition.
  11. Add the heavy cream and beat again.
  12. Pour the batter into the crust and bake for 15 minutes.
  13. Lower the oven to 200º and bake for an hour more.
  14. Turn off the oven, leave the door halfway open and let the cheesecake cool in the oven for a half-hour.
  15. Chill in the refrigerator for at least 4 hours and not more than 24.
  16. When ready to serve, heat the remaining ¼ cup of maple syrup over low heat in a small saucepan until it bubbles and let simmer gently for 1 minute, until it has thickened slightly.
  17. Whisk in the cornstarch and turn off the flame.
  18. Add the walnuts to the maple mixture and turn to coat.
  19. Using tongs, spread the walnuts out on a piece of parchment paper to cool and harden into praline.
  20. Sprinkle some walnuts on top of the cheesecake.  Serve the remaining candied walnuts with each slice.
 
 
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Roasted Butternut Squash and Spinach Salad

9/30/2017

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

8/16/2017

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Picture
Serves: 3-4
 
2 cups bourbon barrel aged Connecticut maple syrup
5-6 tablespoons brown sugar
1 tablespoon garlic, minced or pressed
2 teaspoon fresh ginger, minced
Salt and freshly ground pepper
Two 3-pound racks pork spareribs
 
  1. Preheat the oven to 350°.
  2. In a saucepan, combine the bourbon maple syrup, brown sugar, garlic, ginger and 1 teaspoon each of salt and pepper; bring to a boil.  Simmer over low heat for 15 minutes.
  3. Meanwhile, set each rack of ribs on a large rimmed baking sheet, meaty side up, and season all over with salt and pepper.  Roast the ribs for 30 minutes.
  4. Brush the ribs with some of the sauce and roast for about 30 minutes longer, brushing with the sauce every 15 minutes and shifting the racks of ribs occasionally.  If the pan juices begin to burn, add a few tablespoons of water to the pans and scrape up any caramelized drippings; add the drippings to the glaze.  Remove from the oven.
  5. Preheat the grill on medium high.
  6. Place the rib racks on the grill meaty side down for about 2 minutes.  Turn the ribs and grill for another 2 minutes.  They should become glazed and crisp but not black.  Transfer to a large platter or a safe working surface.  Cut in between the bones, mound the ribs on a serving platter and serve.
 
NOTES:
  1. If the grill isn’t possible, the ribs can be broiled.
  2. Cutting each rack of ribs into two pieces, makes them easier to turn in the oven and on the grill
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DRUNKEN CLEMENTINES WITH MAPLE CANDY SHARDS

1/4/2017

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Picture
Serves 6
 
For the Clementines:
12 Clementines
2 tablespoons Clementine orange zest
¼ cup Grand Marnier
½ cup maple syrup
2 tablespoons lemon juice
¼ cup pomegranate seeds, optional
 
For the Shards
1 shallow 10 X 13” baking pan with at least a one inch lip
Candy thermometer
2 cups maple syrup
Confectioner’s sugar, optional
 
  1. Peel the Clementines once your’ve extracted the needed zest.  Loosen segments of each Clementine from the top without detaching from the stem end.  Place in a bowl.
  2. Sprinkle on liqueur.  Cover; refrigerate 30 minutes.
  3. To start the Clementine sauce, bring ½ cup maple syrup, lemon juice and ⅓ cup water to a boil in a small saucepan over medium heat.  Simmer, stirring, until liquid is melded.  Remove from heat; set aside.
  4. Line baking sheet with foil.
  5. Make the candy by placing 2 cups maple syrup into a good sized, heavy bottomed, pot.  Attach the candy thermometer to the side of the pot so that the tip does not touch the side or the bottom of the pot.
  6. Bring the syrup to a boil over medium low heat.  Do not stir.
  7. Allow the syrup to continue to boil slowly until the thermometer reach 300º F.
  8. Immediately pour the syrup onto the foil lined baking pan.  Reserve the cooking pot with drippings.
  9. Allow the candy to harden and cool thoroughly.
  10. Cover the candy with plastic wrap or wax paper.  Break the sheet of candy into shards with a wooden kitchen mallet, a small hammer or a heavy can covered in plastic wrap or wax paper.
  11. Place the shards in an airtight container until ready to use.
  12. To finish the Clementine sauce, add sugar-lemon syrup to remaining maple in the reserved pot.  Simmer, stirring often, until maple drippings are absorbed.  You may add a little water if the mixture is too thick.  Transfer to a bowl; cool 15 minutes.
  13. Pour over Clementines.  Cover; refrigerate at least 2 hours.
  14. Before serving, garnish fruit with maple shards, orange zest and pomegranate seeds if desired.
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MAPLE BACON ICE CREAM

8/24/2016

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Picture
​Serves:
 
2 cups heavy cream
¾ cup whole milk
⅓ cup maple syrup
1 teaspoon vanilla extract
3 to 4 slices of thick bacon, cooked crisp and crumbled
 
  1. Following the direction of your particular ice cream maker, add the cream, milk, syrup and vanilla to the chilled cylinder.
  2. Process for a few minutes, until the mixture begins to thicken.
  3. Add the bacon bits and continue to process according to the manufacturer’s instructions.
  4. Place the ice cream in a tight sealing container and freeze for at least two hours before serving.
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Maple Roasted Carrots with Orange Zest

9/4/2015

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Picture
Serves 4 to 6

1 pound small heirloom carrots, washed and trimmed
⅓ cup Connecticut maple syrup
1 tablespoon olive oil
1 tablespoon freshly ground black pepper
½ teaspoon salt
3 tablespoons fresh orange juice
2 tablespoons orange zest


1. Preheat oven to 350º.
2. Put the syrup, olive oil, pepper, salt, juice and a teaspoon of the zest into a heavy-duty re-sealable plastic bag and mix thoroughly.
3. Add the carrots and allow them to sit for 30 minutes.
4. Place the entire contents of the bag into an oven-proof baking dish and roast for 40 to 50 minutes. The timing is dependent on the carrot size, so test toward the end. They should be tender throughout.
5. Remove dish from the oven and sprinkle with the remaining zest. Serve.


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Thyme and Maple-Roasted Rack of Venison

8/26/2015

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Recipe by Anna Gill

Serves 8

1 4-pound rack of venison, trimmed
Salt and freshly ground black pepper
Olive oil
1 1/2 cups maple syrup
2 1/2 cups veal stock (see note)
6 to 10 sprigs thyme
1 bay leaf
8 peppercorns
2 cloves garlic, peeled
2 tablespoons butter
5 large carrots, peeled and chopped
20 small boiler onions, peeled

1. Preheat the oven to 400 degrees.
2. Season venison generously with salt and pepper, rub with a little olive oil and let rest at room temperature.
3. Meanwhile, in a medium saucepan, combine the maple syrup, veal stock, thyme, bay leaf, peppercorns and garlic. Gently boil until reduced by half.
4. Set a roasting pan over medium-high heat and add the butter. When hot, brown the venison rack on all sides, transfer to a plate.
5. Pour the maple-stock reduction into the roasting pan, scraping the brown bits on the bottom of the pan with a wooden spoon. Return the rack to the pan, meat-side up.
6. Add the carrots and onions and season them with salt. Cook in the oven for 10 minutes, basting venison with sauce every 5 minutes.
7. Continue roasting until a thermometer inserted in the center registers 130 degrees, 10 to 20 minutes more (start checking the internal temperature after 10 minutes).
8. Transfer rack to a cutting board and let rest for 10 minutes.
9. If vegetables are fork-tender, transfer them to a serving platter. If not, put them in a saucepan.
10. Strain the sauce into the saucepan and simmer until reduced to desired thickness or until the vegetables are tender. Season the sauce to taste with salt and pepper.
11. Slice the venison and serve with vegetables and sauce.
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