Farm-Fresh Market
  • 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
  • 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

Summer Squash and Tomato Salad

8/18/2021

0 Comments

 
Ingredients
2 cups cherry tomatoes, halved
1 shallot
2 tablespoons chopped basil
2 tablespoons chopped mint
2 tablespoons chopped chives
1 medium zucchini
1 medium yellow squash
¼ cup white wine vinegar
¼ cup olive oil
Salt and pepper to taste


Directions
  1. Combine 2 cups halved assorted cherry tomatoes with 1/4 cup each white wine vinegar and olive oil, 1 sliced shallot and 2 tablespoons each chopped basil, mint and chives.
  2. ​Season with salt and pepper and set aside.
  3. Thinly slice 1 each medium zucchini and yellow squash using a mandoline; spread out on a platter.
  4. ​​Top with the tomato mixture and let sit, 30 minutes.
  5. Transfer to a bowl and serve.
0 Comments

Celery, Fennel, Apple and Radish Slaw

7/17/2019

0 Comments

 
Picture
Serves 6
3 tablespoons olive oil
2½ tablespoons cider vinegar
2 teaspoons lemon juice
¼ teaspoon sugar
1½ tablespoons fresh mint leaves, shredded
6 stalks celery, shaved or julienned
2 medium fennel bulbs, julienned
1 large Granny Smith apple, cored and thinly sliced with peel intact
4 medium radishes, halved and thinly sliced
2 tablespoons fennel fronds, chopped


  1. Mix the first 5 ingredients in a sealable jar. Shake vigorously. Set aside.
  2. Place the next four ingredients in a large serving bowl.
  3. When ready to serve, drizzle the re-shaken dressing on top of the salad. Toss lightly.
  4. Sprinkle the fennel fronds across the top of the salad and serve.
0 Comments

Eggplant Pastitsio with Feta, Tomatoes, Peppers and Mint

9/25/2018

0 Comments

 
Picture
​Serves: 2 to 3
 
1 large eggplant, sliced thickly and vertically
Spray olive oil
2 -3 large ripe tomatoes, sliced thickly
¾ lb. crumbled feta cheese
1 small red bell pepper, chopped and pureéd
1 cup diced tomato
⅓ cup shredded mint
 
  1. Preheat grill or broiler.
  2. Spray the eggplant slices lightly with olive oil.  Grill or broil the eggplant slices until cooked through and lightly toasted.
  3. Preheat oven to 350°
  4. Spread a heaping tablespoon of the diced tomatoes on the bottom of an oblong or rectangular casserole dish. 
  5. Place a slice of the eggplant on top of the diced tomatoes. 
  6. Spread a tablespoon of the pureed pepper along the top. 
  7. Add tomato slices across the surface. 
  8. Sprinkle generously with the feta cheese. 
  9. Sprinkle the stack with the shredded mint. 
  10. Add a spoonful of the diced tomato. 
  11. Repeat the layer until ingredients are used.
  12. Place the casserole dish in the oven for about twenty minutes.
  13. Serve with an additional sprinkle of mint.
0 Comments

Pea Soup with Mint

6/20/2018

0 Comments

 
Picture
Martha Bernstein recipe
Serves: 4 to 6
 
3 tablespoons unsalted butter
1 medium onion, chopped
4 cups low-sodium vegetable broth, divided
6 cups fresh shelled peas (from about 6 lbs in pods) or frozen and thawed
¼ cup fresh flat leaf parsley
¼ cup fresh mint leaves
Kosher salt and freshly ground pepper to taste
¼ cup crème fraîche or sour cream
2 tablespoons heavy cream or water
Chopped fresh chives
 
  1. Melt butter over medium heat in a large heavy pot.
  2. Add the onion and cook, stirring often, until softened but not brown, about 6 to 8 minutes.
  3. Add 2 cups of broth, mix well and bring to a boil.
  4. Add the peas and reduce to a gentle simmer.
  5. Cook until tender, about 5 minutes for fresh peas or 2 minutes for frozen.
  6. Remove the pot from the heat.  Add the parsley, mint and the remaining 2 cups of broth and mix well.
  7. Puree the soup in a blender or with an immersion blender until smooth.  If the soup is too thick, add additional broth or water.
  8. Season the soup to taste with salt and pepper.
  9. Whisk the crème fraîche and the heavy cream together in a small bowl.
  10. Ladle the warm soup into serving bowls, sprinkle each with chives and top with a dollop of the crème fraîche and cream mixture.
0 Comments

CHOCOLATE CHIP MINT CUPCAKES

3/14/2018

1 Comment

 
Picture
Makes 12
 
CUPCAKES
½ cup cocoa powder
½ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 stick butter, softened
1 cup plus 2 tablespoons sugar
2 eggs
½ teaspoon vanilla extract
¼ teaspoon peppermint extract
6 to 8 tablespoons whole milk
½ cup mini-chocolate chips
 
ICING, CHOCOLATE AND MINT GARNISHES
1 stick butter, softened
2 cups confectioners' sugar
1 tablespoon heavy cream
½ teaspoon peppermint extract, to taste
green food color
Mint or peppermint dark chocolate bar
12 small fresh mint leaves

 
CUPCAKES
  1. Preheat oven to 350º.
  2. Line the wells of a muffin tin with paper liners.  Set aside.
  3. In a medium bowl, whisk together cocoa powder, flour, baking powder and salt.  Set aside.
  4. In a large bowl, cream the butter and sugar together with an electric beater until light and fluffy, about 5 minutes.
  5. Add the eggs, one at a time and beat into the butter and sugar mixture.
  6. Add the vanilla and peppermint extracts and mix until well incorporated.
  7. Add half of the dry cocoa powder mixture to the wet ingredients in the large mixing bowl and beat until combined.
  8. Pour in the milk, mix until combined.
  9. Add the remaining dry cocoa powder mixture and mix until combined.
  10. Fold in the mini-chocolate chips.
  11. Fill to about 9/10 of each cupcake paper.
  12. Bake for 25 to 30 minutes or until a toothpick inserted into the center of a cupcake comes out clean.  Remove from the oven and let cool completely.
 
ICING, CHOCOLATE & MINT GARNISHES
  1. Cream the butter and confectioners’ sugar together with an electric beater .
  2. Add the cream and peppermint extracts and continue to mix at high speed until the frosting is light and fluffy.
  3. Add 3 to 4 drops of green food coloring to the frosting and beat it into the icing.
  4. Using an apple parer, scrape chocolate into a small prep dish.
  5. Using a small spatula or a flat edge knife, spread the icing around the top of the cupcake.
  6. Sprinkle the chocolate shavings across the top of each cupcake and top with a fresh mint leaf.
1 Comment

KOHLRABI APPLE MINT SALAD

9/20/2017

0 Comments

 
Picture
Serves 6 as a side dish
 
2 medium kohlrabi bulbs, de-stemmed and sliced into thin matchstick pieces
2 medium green apples, peeled, cored and sliced into thin matchstick pieces
¼ cup shelled, raw pumpkin seeds
¼ cup shredded fresh mint leaves
4 tablespoons good green olive oil
2 tablespoons red wine vinegar
2 teaspoons brown sugar
Salt and fresh pepper to taste
A few fresh whole mint leaves for garnish
 
  1. Place the kohlrabi, apple, pumpkin seeds and shredded mint into a large bowl.
  2. Place the oil, vinegar, brown sugar and salt and pepper into a sealable jar.  Shake vigorously to blend.
  3. Pour about half of the dressing over the salad and toss thoroughly.  Taste test and adjust the seasoning and amount of dressing as required. 
  4. Place the mixture into a serving bowl or dish.  Garnish with the remaining mint leaves and serve with the remaining dressing of the side.
0 Comments

Greek-Style Watermelon Salad

9/17/2017

0 Comments

 
 INGREDIENTS
  • 3 cups cubed watermelon
  • 2 large ripe tomatoes, choppe
  • 1 medium cucumber, peeled, seeded choped
  • 1 small red onion, sliced
  • ⅓ cup pitted kalamata olives
  • ⅓ cup crumbled feta
  •  Some chopped parsley and mint
  •  Olive oil and red-wine vinegar
  •  Salt and pepper
 
PREPARATION
  1. In a large bowl combine all ingredients EXCEPT olive oil, vinegar, salt and pepper.  Mix gently.
  2. Drizzle with olive oil and red-wine vinegar, sprinkle with salt and pepper, toss and serve.
0 Comments

STRING BEANS IN ORANGE MINT DRESSING

9/28/2016

0 Comments

 
Picture
​Serves 8-9
 
3 lb. fresh string beans, washed and trimmed
⅔ cup of good green olive oil
½ cup finely shredded, fresh mint
3-4 tablespoons orange zest
2 teaspoons salt
Freshly ground black pepper
 
  1. Bring a large pot of water to a boil.
  2. In a jar, mix the oil, mint, zest, salt and pepper.
  3. Shake the jar well, until fully blended.
  4. Place the beans in the boiling water and let cook for 3 to 5 minutes.  Drain immediately.
  5. Remove beans to a serving dish.  Drizzle the dressing over the top.  Toss gently and serve hot.
 
0 Comments

SPICY GRILLED LAMB KABOBS

7/6/2016

0 Comments

 
Picture
​Serves: 5 to 6
 
1 cup (packed) fresh mint leaves, coarsely chopped
¾ cup orange juice
½ cup (packed) golden brown sugar
¼ cup dry red wine
¼ cup apple cider vinegar
3 garlic cloves, chopped
1 tablespoon orange zest
1 teaspoon lime zest
1 tablespoon chopped peeled fresh ginger
2 teaspoons Szechuan peppercorns
1 teaspoon Asian sesame oil
1 teaspoon low sodium soy sauce
1 teaspoon pink peppercorns, crushed
1 ½ pounds, 1-inch cubes of leg of lamb
 
  1. Combine all ingredients except lamb in a large re-sealable plastic bag and mix well.
  2. Add the lamb cubes to the bag and seal.  Allow the lamb to marinate overnight in the refrigerator.  Turn the bag and contents over once in a while.
  3. Soak 10 to 12 bamboo skewers in water for about an hour.
  4. Drain the marinade into a small saucepan.
  5. Thread the lamb pieces onto the skewers and place them on a platter.
  6. Bring the marinade to a boil and reduce to a simmer for about five minutes.  Strain the solids off and keep the liquid warm.
  7. Prepare barbecue to a medium-high heat.
  8. Season the lamb with salt and pepper. Grill approximately 8 minutes for medium-rare. Transfer to a serving platter.
  9. Spoon the warm marinade over the lamb and serve.
 
0 Comments

PORK KABOBS WITH A YOGURT-MINT SAUCE

5/18/2016

0 Comments

 
Picture
​Serves:6
 
Marinade:
2 teaspoons fresh oregano leaves, crushed/bruised
1 teaspoons fresh thyme, crushed/bruised
2 teaspoons ground cumin
½ teaspoons ground cinnamon
4 to 6 cloves garlic, smashed
2 teaspoons kosher salt, plus more to taste
Freshly ground pepper, to taste
½ cup olive oil
2 cups red wine
 
Kabobs:
3 lb. pork shoulder, cut into 1½" cubes
6 skewers (see note)
4 scallions, thinly sliced on the diagonal
1 cup flat-leaf parsley leaves, roughly chopped
 
Yogurt Sauce:
1 medium zucchini,
1½ cups plain, non-fat yogurt
½ cup chopped fresh mint leaves
2 tablespoons sesame oil
1 large garlic clove, pressed or minced
Kosher salt, to taste
 
4 pita breads, warmed
3 cups basmati rice, ready and hot when kabobs are done
 
Marinade:
  1. Combine in a large re-sealable plastic bag the oregano, thyme, cumin, cinnamon, garlic, salt, wine and olive oil.
  2. Re-seal the bag and manipulate it to thoroughly to mix the contents.
  3. Add the cubes of pork and toss well to combine.  Place the sealed bag in the refrigerator for 8 hours to overnight.
 
Yogurt Sauce:
  1. Trim both ends of the zucchini and peel it.  Cut the zucchini in half.
  2. Using a tablespoon, scrape out the seeds and discard them.
  3. Finely dice the remaining zucchini flesh and add it to a medium bowl.
  4. Add the yogurt, mint, oil, garlic and salt.  Stir to blend.  Set aside. (See Note)
 
Kabobs:
  1. Remove the pork cubes from the marinade and reserve the liquid.
  2. Place the reserved marinade in a small pot over a medium heat and reduce by a third.
  3. Thread the pork cubes onto the wooden or metal skewers. (See Note)
  4. If grilling, then arrange the kabobs over a medium heat level at approximately 7 to 8 inches above heat source.  If broiling, arrange skewers over a broiling pan or roasting pan, 7 or 8 inches from the broiling element.
  5. Baste the kabobs with the reduced marinade.
  6. Grill or broil for approximately 15 minutes, turning and basting occasionally.
 
Serving:
  1. Place the cooked Basmati rice in a serving dish.
  2. Lay the kabobs on the rice and sprinkle them with the parsley and scallions.
  3. Serve immediately with the yogurt sauce and pita bread.
 
NOTES:
Sauce may be prepared in advance and refrigerated for up to a week.
If using wooden skewers, remember to soak them thoroughly in water before using.
0 Comments

Grilled Cantaloupe with Feta and Mint

8/28/2015

0 Comments

 
Picture
Recipe by Anna Gill

Serves: 6

1 -2 lb. cantaloupe, seeded and sliced into 2 to 2½ inch wedges
4 oz. Feta cheese (or a fresh Farmers’ cheese) at room temperature
½ cup good green olive oil
Salt & freshly ground black pepper
¼ cup finely shredded mint, plus a few whole leaves for garnish


1. Preheat grill on high.
2. Brush both sides of the melon wedges with oil and sprinkle with salt and freshly ground black pepper.
3. Grill the melon wedges, about 5 minutes per side until they are singed. Transfer the slices to a serving platter.
4. Brush or drizzle each wedge lightly with a tiny bit more oil.
5. Crumble the Feta cheese atop the melon.
6. Sprinkle with shredded mint and garnish with the whole leaves.
0 Comments

Zucchini Fontina Lasagna

8/26/2015

0 Comments

 
Recipe by Anna Gill

Serves 6 as a side dish

3 to 4 medium zucchini
½ tablespoon butter
10 ounces Fontina cheese, grated
¼ cup shredded mint leaves (if cut with kitchen shears, color and texture is retained)


1. Preheat oven to 350 degrees.
2. Cut zucchini vertically into ¼ inch slices. If you have a mandolin, it is a perfect way to cut the zucchini evenly. If not a sharp chef’s knife will work.
3. Butter the bottom of a glass loaf pan.
4. Place a slightly overlapping layer of zucchini slices in the buttered pan.
5. Sprinkle with grated Fontina.
6. Repeat steps 4 and 5 until pan is about a ½ inch from the top.
7. Sprinkle ½ the mint on top.
8. Bake for 20 minutes, until zucchini is tender and cheese is melted.
9. Top with the remaining mint and serve in glass loaf pan.
0 Comments

Tomato Salad with Mint Dressing

8/26/2015

0 Comments

 
Picture
Recipe by Anna Gill

Serves: 6 to 8

¼ cup plus 1 tablespoon extra-virgin olive oil 
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice 
1 large garlic clove, finely chopped
Salt 
½ cup coarsely chopped mint, plus mint leaves for garnish 
2 ½ pounds ripe tomatoes, cut into thick slices or wedges


1. In a small bowl, whisk the olive oil with the vinegar, lemon juice and garlic and season with salt. Stir in the chopped mint.
2. Arrange the tomatoes in a bowl or on a platter.
3. Drizzle with the dressing, garnish with mint leaves and serve. 
0 Comments

Tabbouleh

8/26/2015

0 Comments

 
Recipe by Anna Gill

Serves 4 to 6 as a side dish

½ cup fine bulgur*
1 cup boiling-hot water
3 tablespoons olive oil
2 cups minced fresh flat-leaf parsley
½ cup finely chopped fresh mint
2 medium, meaty tomatoes, cut into ¼ -inch pieces
½ seedless cucumber, peeled and diced into ¼ -inch pieces
½ medium red onion, minced
3 tablespoons fresh lemon juice
¾ teaspoon salt
¼ teaspoon black pepper

*Tabbouleh can be made with quinoa or cous cous as well. Just cook according to directions and proceed with the recipe.


1. In a heat-proof bowl, mix bulgur and I tablespoon of olive oil
2. Pour hot water over the mixture and cover tightly with plastic wrap. Let stand for 15 minutes.
3. Drain mixture in a very fine sieve. Press on the mixture to remove moisture thoroughly.
4. Transfer bulgur to a serving bowl.
5. Add all the remaining ingredients and toss well.
0 Comments

Spinach, Radish and Mint Salad

8/26/2015

0 Comments

 
Recipe by Anna Gill

Serves: 4

SALAD
25 to 30 small radishes
4 cups baby spinach leaves, washed and dried
½ cup mint leaves, washed and cut into chiffonade*
2 -3 tablespoons Creamy Lemon-Chive Dressing -recipe follows

CREAMY LEMON-CHIVE DRESSING
Makes ⅔ cup

1 tablespoon freshly squeezed lemon juice
¼ teaspoon fine sea salt
½ cup light cream
¼ cup (scant) chives, finely minced

DRESSING
1. Combine lemon juice and salt in a small lidded jar. Cover tightly and shake until the salt is dissolved.
2. Add cream and chives. Shake until blended.
3. Will keep up to one week refrigerated. Shake well before using.

SALAD
1. Cut radishes into thin slices.
2. Place spinach, mint and radish slices into salad bowl.
3. Drizzle just enough dressing to lightly coat and toss gently.
4. Serve on salad plates or bowls.

*Chiffonade is a cooking technique in which leafy green herbs (such as mint and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons 
0 Comments

Shrimp with Mint, Bacon and Chilies

8/26/2015

0 Comments

 
Picture
Recipe by Anna Gill

Serves: 4

2 teaspoons vegetable oil 
4 slices thick bacon, cut crosswise ¼ inch thick 
1 garlic clove, minced or pressed
2 small jalapeno chilies 
24 large shrimp, shelled and deveined
Salt and freshly ground pepper 
¼ cup dry white wine 
¼ cup plus 2 tablespoons coarsely chopped mint


1. Sauté bacon in a large skillet over moderate heat, stirring occasionally, until the fat has been rendered.
2. Spoon off all but 2 tablespoon of the fat from the skillet. Stir in the garlic and whole chilies and cook until fragrant, about 1 minute.
3. Add the wine and cook about 1 more minute.
4. Add the shrimp, season with salt and pepper and cook over moderately high heat, stirring occasionally, until they are pink and curled, about 3 minutes.
5. Stir in the mint. Transfer to plates and serve.
0 Comments

Peach Mint Salsa

8/25/2015

0 Comments

 
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.
0 Comments

Pea Shoots, Bacon and Mint Salad

8/25/2015

0 Comments

 
Picture
Recipe by Anna Gill

Serves: 4

1 tablespoon fresh lemon juice
¼ cup extra-virgin olive oil
⅓ cup fresh mint, shredded, plus 6 or 8 small whole leaves
4 slices bacon
2 cups pea shoots
3 cups mixed baby mesclun
Coarse salt and freshly ground pepper, to taste

1. Place lemon juice in a small heavy bowl. Add oil in a slow, steady stream, whisking until emulsified.
2. Add shredded mint to vinaigrette. Let stand at room temperature for 1 hour.
3. Cook bacon until crisp in the microwave and drain on paper towels. Crumble and hold on the side.
4. Strain vinaigrette through a fine sieve into a small, clean bowl, pressing on mint to extract liquid.
5. Gently toss pea shoots, mesclun, and remaining whole mint leaves together in a bowl. Arrange on serving plates and drizzle vinaigrette over greens.
6. Distribute the crumbled bacon among the servings, season with salt and pepper, and serve.
0 Comments

Linguine with Cucumber and Mint

8/25/2015

0 Comments

 
Picture
Recipe by Anna Gill

2 Servings

3 small cucumbers, washed (about 1 pound)
3 tablespoons unsalted butter 
Kosher salt
½ pound linguine
½ cup loosely packed, freshly shredded fresh mint

1. Fill a stockpot with salted water, cover and bring to a boil.
2. Cut the cucumbers in length-wise slices about ¼ to ⅛ inch thick, then cut the slices into strips diagonally (so that most pieces have a bit of dark green on them).
3. In a large skillet, combine the butter, cucumbers and 1 teaspoon salt. Cook over medium high heat, tossing frequently, until the cucumbers are tender but still slightly crisp, about 5 minutes. Set aside.
4. Add the linguine to the boiling water. Stir the pasta and bring the water back to a boil until it is cooked, tender but firm to the bite. Reserve ½ cup of the pasta water. Drain the pasta and dispose of the remaining cooking water.
5. Add the linguine to the cucumbers and toss over moderate heat to coat the strands with butter. Add some of the saved pasta water, 1 tablespoon at a time, to moisten if necessary.
6. Remove from the heat, add the mint and toss. Serve immediately.
0 Comments

Cantaloupe Mint Granita

8/25/2015

0 Comments

 
Picture
Recipe by Anna Gill

Serves: 8

1 cup water
½ cup light brown sugar
1 scant teaspoon mint jelly
3 -4 cups cantaloupe chunks
Juice of ½ lemon
Pinch of salt


1. Combine the sugar and water in a saucepan. Bring to a boil. Lower the heat and simmer for 2 to 3 minutes, until the sugar is fully dissolved. Add the mint jelly and dissolve it fully.
2. Cool the syrup to room temperature. Set aside.
3. Place the cantaloupe chunks in a blender with a tablespoon of water. Blend until complete smooth.
4. Place a fine strainer over a medium to large bowl. Line the strainer with a cheesecloth. 
5. Pour the puréed cantaloupe into the cheesecloth. Let drain for a few minutes.
6. Pick up the edges of the cheesecloth and begin to twist them around, forming a pouch of the fruit. Over the strainer, squeeze the pouch continually by twisting the ends of the cheesecloth to press the juices out and into the bowl.
7. Discard the remaining solids and put the juice back into the blender.
8. Add the water/sugar/mint syrup to the blender along with the lemon juice and the salt.
9. Mix well.
10 Pour the mixture into a large flat pan or dish. The larger the dish the more shallow the mixture, the easier the scraping.
11. Place the pan or dish into the freezer for about 30 to 35 minutes. 
12. Take a fork and scrape it across all of the partially frozen mixture. You can stir the resulting mixture slightly and gently and then re-spread it throughout the dish or pan.
13. Repeat the scraping every fifteen to twenty minutes for up to 4 or 5 hours. Basically until you are ready to serve.
14. Granita may be store in a sealed container for up to a week. To refresh its granularity, let it thaw slightly an hour or so before serving. Return the granita to the freezer and scrape it with a fork as before.
0 Comments

Cantaloupe in Red Wine Syrup

8/25/2015

0 Comments

 
Picture
Recipe by Anna Gill

Serves: 4

2 cups red wine
3 tablespoons sugar 
1 cantaloupe, halved and seeds removed 
8 strips of lemon zest 
1 tablespoon shredded mint leaves


1. Warm the wine in a shallow saucepan over low heat to the point of steaming.
2. Dissolve sugar in wine. Continue to simmer for a few minutes until it begins to thicken. Remove from heat and cool completely.
3. Using a melon baller*, scoop out balls of cantaloupe into four wine or martini glasses.
4. Spoon the red wine syrup over each serving.
5. Arrange 2 strips of lemon zest in each serving and sprinkle lightly with the shredded mint. Cover each glass with plastic wrap and refrigerate at least 30 minutes before serving. 

*Note: Any hard-edged round-bowled spoon will do the trick.
0 Comments
    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
    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
    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

    Archives

    March 2023
    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    December 2015
    October 2015
    September 2015
    August 2015

Home

Weekly Update

Vendors

Directions

Contact Us

Copyright © 2017
  • 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