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

Kale, Apple, Squash Salad w/ Maple Balsamic Dressing

11/15/2022

0 Comments

 
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.
0 Comments

Deviled Ham

3/31/2021

0 Comments

 
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!
0 Comments

Microgreens Salad with Caesar Dressing

3/3/2021

0 Comments

 
Picture


MICROGREEN SALAD
MAKES 4 SERVINGS
  • 1 5oz bag Vibrant Farm Power Shoots
  • pinch of Amaranth Microgreens
  • pinch of Broccoli Microgreens
1. Coarsely chop Power Shoots and plate up
2. Add a dollop of Sunny Caesar Dressng (recipe below)
3. Sprinkle Amaranth and Broccoli micros to your preference

SUNNY CAESAR DRESSING
MAKES 3/4 CUP
PREP TIME: 5 MINUTES
  • 1 garlic clove
  • ​1/4 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • ​3 Tbsp raw sunflower seeds
  • 1 1/2 tsp Dijon or whole-grain mustard
  • ​1 tsp capers
  • 1/4 tsp sea salt
  • ​Pepper to taste
  • 3-4 Tbsp water, to thin
1. Blend all ingredients except the water in a food processor or with an immersion blender until creamy and smooth.
2. If you want the dressing a little thinner, gradually add water until the dressing reaches the consistency you like. 
​
3. Keep it in an airtight container in the fridge for up to 5 days.

0 Comments

Easy Blender Cheese Souffle

1/6/2021

0 Comments

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

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

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

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

Belgian Short Ribs Carbonnade

11/11/2020

0 Comments

 
Picture
Serves: 4
1 large whole cinnamon stick
2 bay leaves
2 whole star anise
4 whole allspice berries
5 whole black peppercorns
3 tablespoon butter, divided
2 tablespoons canola oil
4 to 4½ lbs. beef short ribs (8)
1 to 1½ large onions, sliced (about 3 cups)
1 tablespoon Worcestershire sauce
2 tablespoons all-purpose flour
2 12-ounce bottles brown ale
1 12-ounce bottle cream stout
2 cups beef broth
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
16 packaged pitted prunes
⅓ cup brown sugar, packed
Salt and pepper to taste
Chopped fresh Italian parsley
4 cups cooked wide egg noodles

Cheesecloth, spice sock o bag

  1. Wrap cinnamon stick, bay leaves, star anise, allspice and peppercorns in piece of cheesecloth or a spice sock or bag. Tie to secure; set aside.
  2. ​ Melt 1 tablespoon butter with oil in heavy large pot or Dutch oven over medium-high heat until butter starts to brown.
  3. Sprinkle short ribs with salt and freshly ground black pepper. Working in batches if necessary, add short ribs to pot and cook until deep brown on all sides, turning occasionally, 7 to 8 minutes per batch. Transfer ribs to large bowl.
  4. ​Add onion to same pot and sauté over medium-high heat until transparent, about 5 minutes.
  5. Add spice packet and Worcestershire sauce; stir 1 minute.
  6. ​Add the ale, stout, broth, vinegar and brown sugar, stirring well and bring to a boil. Immediately lower to a simmer.
  7. In a small bowl, melt the remaining 2 tablespoons of butter. Whisk in the flour until you create a roux. Add 2 to 4 tablespoons of the hot simmering liquid ale/stout/broth. Continue to whisk until fully incorporated.
  8. ​Add the roux to the simmering pot and continue to whisk until all are one.
  9. Add the mustard and brown sugar and blend it into the mixture well. Then add the prunes.
  10. ​Bring all back to a simmer. Cover and let continue to cook over low heat for about 2½ hours with an occasional stir.
  11. When the ribs are so tender that they could fall away from the bones, remove the spice packet and discard. Remove the ribs from the stew to a holding bowl.
  12. ​Set a large sieve over a large bowl and strain the stew broth. Reserve the solids.
  13. Extract cooking liquids from the fat (see note). Return the liquids to the same pot and reduce, at a high simmer, to about 4 cups, approximately 15 minutes.
  14. ​Return the short ribs to the pot with the reserved solids.
  15. Adjust the seasonings to taste and reheat for about 10 minutes.
  16. ​Place the warm wide ribbon noodles in a large serving bowl. Add the short ribs, sprinkle with parsley and serve.
​NOTE: There are a multitude of fat separators on the market. The first I found to be simple, easy and effective to use is the Swing-Away. I see now that there are others that operate on the same principle.
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