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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

Roasted Carrot and Cauliflower Hummus

6/15/2022

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  • Yield: 1 1/2 - 2 cups 

Ingredients
  • 1 1/2 pounds whole carrots (about 6 large carrots)
  • 4 tablespoons olive oil, halved and divided
  • 1/2 head of small cauliflower, roughly 2 1/2 cups florets
  • 1/8 cup tahini
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 1/2 teaspoons cumin
Instructions
  1. Preheat the oven to 415 degrees.
  2. Line the whole carrots and cauliflower florets on a large baking sheet. Coat with 2 tablespoons olive oil.
  3. Cook for 45-55 minutes or until carrots and cauliflower are soft and slightly caramelized.
  4. Place all remaining ingredients, the other 2 tablespoons of olive oil, and roasted vegetables in a blender or food processor and blend until smooth and creamy.
  5. Store in the refrigerator.
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Sautéed Bok Choy

6/8/2022

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Sautéed bok choy is an easy to make and flavorful side dish. It's a 5-ingredient recipe that is made in under 10 minutes.
Ingredients
1 pound baby bok choy
1 1/2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
Pinch crushed red pepper flakes
Sea salt
Half of a lemon, cut into wedges

Directions
1.  Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. 2.  Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.Add the oil, garlic and red pepper flakes to a wide room-temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
3.  Toss in the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.
4.  Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
5.  Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.





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Carrot Slaw

6/1/2022

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This recipe is adapted from a Bobby Flay original.

Ingredients
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons white wine vinegar 
  • 1 teaspoon Dijon mustard
  • Pinch crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 3 Tablespoons olive oil
  • 3 large carrots, peeled and shredded
  • 2 tablespoons chopped fresh parsley 
Directions
  1. In a small bowl, whisk together the lemon juice, vinegar, mustard, red pepper flakes and some salt and pepper until smooth.
  2. ​Whisk in the olive oil until completely blended.
  3. Toss the shredded carrots with the dressing in a large bowl. Taste and season with more salt or pepper as needed.
  4. Add the parsley and toss.
  5. Chill 30 minutes before serving.


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Dandelion Greens Salad

5/25/2022

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INGREDIENTS
  • 1 bunch dandelion greens washed, drained and trimmed**
  • 3 green onions chopped (white and green parts)
  • OR 1 small chopped red onion
  • 2 teaspoons dried dill, or fresh equivalent
  • ¼ cup extra virgin olive oil
  • juice of ½ lemon
  • salt and pepper to taste
**Substitutes for dandelion greens
  • mustard greens
  • arugula
  • watercress
  • baby spinach
  • curly endive
  • raddichio
  • kale
PREPARATION

  1. Place all the ingredients, up to olive oil, in a large bowl and toss together.
  2. In another little bowl stir together oil, lemon juice and salt and pepper. Pour over salad.

ADDITIONAL OPTIONAL INGREDIENTS

  • Tomatoes chopped
  • Hard boiled eggs
  • Radishes
  • Pepper flakes
  • Parmesan cheese


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Arugula Pesto

4/27/2022

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Ingredients

2 cups tightly packed fresh arugula
1 clove garlic
1 tablespoon freshly squeezed lemon juice (about ½ lemon)
pinch of red pepper flakes (optional)
⅓ cup shredded Parmesan cheese
½ cup good extra virgin olive oil
handful of walnuts, pine nuts or almonds (optional)
salt and pepper, to taste

Instructions
  1. Combine arugula, garlic, lemon juice, red pepper flakes and parmesan cheese and nuts (if using)  in a blender or a small food processor.
  2. Pulse until combined and then, with the blender or food processor running, drizzle in olive oil until a pesto forms, scraping down sides as needed.
  3. Taste and season with salt and pepper as needed.


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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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Blue Cheese, Apple, Walnut Stuffed Squash

1/5/2022

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Ingredients

  • 2 acorn squash, halved lengthwise and seeds removed
  • 1 Tbsp olive oil
  • ½ cup quinoa, rinsed
  • 1 cup vegetable broth
  • 2Tbsp uinsalted butter
  • 1 shallot finely chopped
  • 1 garlic clove, minced
  • 1 tsp finely chopped fresh sage
  • 1 apple, peeled, cored and chopped into ½ inch pieces
  • Zest and juice of ½ lemon
  • ¾ cup (3 oz.) crumbled blue cheese
  • ¾ cup walnut halves and pieces
  • 4 Tbsp pure maple syrup

Directions
  1. Preheat the oven to 425° with a rack in the center position. Rub the squash with the oil and roast on a large baking sheet, cut sides down, until tender, about 25 minutes.
  2. Meanwhile, make the filling: In a small saucepan, bring the quinoa and broth to a boil. Reduce heat to simmer and cook, covered, until the liquid has been absorbed, about 15 minutes. Remove from heat and let stand, covere, for 10 minutes; gently fluff with a fork.
  3. Melt the butter in a large skillet, then add the shallot, garlic, and sage. Cook until the shallot is lightly golden, 2 to 3 minutes. Season with salt and add the apple. Cook until the apples are tender, about 2 minutes longer. Transfer to a large bowl and toss with the quinoa, blue cheese, and walnuts. Season with more salt to taste.
  4. Invert the acorn squash and fill each cavity with the stuffing mixture. Drizzle the maple syrup over the squash and return to the oven. Bake until the filling is golden brown, about 30 minutes.
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Wilted Kale, Pickled Beets and Feta Salad

12/15/2021

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Ingredients

2 tablespoons extra virgin olive oil
1 bunch fresh kale with stems removed and leaves chopped
Pinch of sea salt
½ cup sliced pickled beets*
¼ cup crumbled feta cheese
1/4 cup toasted pine nuts (optional)

Preparation

  1. ​In large sauté pan, heat olive oil on medium heat.
  2. Add kale leaves and pinch of sea salt. Cook and stir leaves for about 3 minutes until kale turns brighter green and is slightly wilted.
  3. Remove from heat and transfer to serving plate.
  4. Top with pickled beets, crumbled feta cheese and toasted pine nuts to serve.

*Pickled beets recipes.
Canning method compliments of Janet Baker
Ingredients
4 lbs. beets
3 cups onions, thinly sliced
2 cups white vinegar
2 cups water
1 tsp salt
2 cups sugar
1 Tbsp mustard seed
1 tsp whole cloves
3 sticks cinnamon, broken
1 Tbsp whole black pepper
1 bay leaf
Preparation
1.  Wash and drain beets.  Place in large pot, cover with boiling water and cook until tender.
2.  Let cool until you can skin comfortably.  Slice.
3.  Combine remaining ingredients in a large saucepan.  Bring to a boil.  Reduce heat and simmer 5 mins.
4.  Add beets and cook until hot throughout.  
6.  Remove cinniamon sticks.
7.  Pack hot beets into 4 hot pint jars, leaving 1/4 inch headspace.
8.  Ladle hot pickling liquid over beets, leaving 1/4 inch headspace.
9  Remove air bubbles.  Cap with two-piece caps.
10. Process 30 minutes in a boiling water canner.

Quick pickled beets recipe
Refrigerator Pickled Beets are so easy to make and last up to 6 weeks, so you can always have some available for a side, salad, or healthy snack!
Ingredients
4 medium roasted beets , cooled, peeled, and sliced (<< click that link for how to make roasted beets)
1 cup cider vinegar
1 cup water
1/3 cup granulated sugar
1 teaspoon kosher salt
1/4 teaspoon (dry) ground mustard
5 whole black peppercorns

Instructions
1,  
Bring the vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar is dissolved. Simmer for a few minutes; take off the heat and allow to cool a bit.
2.  Add peppercorns and beets to a clean glass jar with a tight fitting lid. (This particular recipe fits nicely into a 1 liter sized jar.) Pour the brine in, covering all the beets.
​3.  Cover and set aside for several hours (or up to 24), then transfer to the refrigerator.
Notes-This particular recipe will keep up to 6 weeks in the refrigerator.




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Fresh Tomato Soup

9/15/2021

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Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 cups broth of choice (chicken, beef, vegetable, etc.)
  • 6-7 cups roughly chopped fresh tomatoes
  • 2 tablespoons chopped fresh basil, plus more for serving
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon celery seed
  • 1 teaspoon paprika
  • 2 teaspoons honey (optional)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup milk or cream
Instructions
  1. Heat the olive oil in a large stockpot over medium heat. When the oil is hot, add the onion and garlic and sauté for about 7 minutes, until translucent and softened.
  2. Add the butter and let it melt. Whisk in the flour, and then continue to cook and whisk for one minute.
  3. Gradually whisk in the broth. Add the tomatoes, basil, vinegar, celery seed, paprika, honey, and a bit of salt and pepper.
  4. Bring the soup to a boil, then reduce the heat so the soup simmers and cook for 20-25 minutes, until the tomatoes have softened and cooked down.
  5. Remove the soup from the heat and stir in the milk or cream.
  6. Puree the soup with an immersion blender until smooth (or carefully transfer it in batches to a regular blender). Taste and adjust seasonings if desired. Serve hot, garnished with additional fresh basil if desired.


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Watermelon Feta Salad

9/8/2021

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Ingredients

3 tablespoons olive oil

2 teaspoons white balsamic vinegar
½ teaspoon kosher salt
8 ounces grape tomatoes, halved
3 cups arugula
1 cup sliced red onion
2 pounds watermelon, cubed

4 ounces feta cheese, cut into 1/4-inch cubes

Directions

Whisk together the olive oil, vinegar, and salt in a large mixing bowl.
Add the tomatoes, arugula, and onions; toss to coat.
​
Gently stir in the watermelon and feta cheese to serve.
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Summer Squash and Tomato Salad

8/18/2021

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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.
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Tomato Peach Gazpacho

8/11/2021

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Ingredients
  • 2 large peaches (3–4 inches wide) save 1/4 cup for garnish
  • ​3 large tomatoes (same size as peaches) save 1/4 cup for garnish
  • 1/3 of an English cucumber, about 1 1/2 cups –  save 1/4 cup for garnish
  • 1/4 cup red onion, sliced, plus 1/4 cup for garnish 
  • 10 basil leaves, plus more for garnish
  • 1 tablespoon olive oil
  • 1/2 –1 teaspoon salt
  • 1–2 teaspoons red wine vinegar, sherry vinegar, or champagne vinegar (or Apple Cider vinegar)
  • cracked pepper to taste
Garnish:
  • Finely diced peaches, tomato, cucumber and red onion, torn basil leaves, and pick one of the following: drizzle of olive oil, sliced avocado, burrata cheese (or ricotta or vegan ricotta).
  • Feel free to add croutons or serve with crusty bread.
​Directions
  1. Quarter the peaches and tomatoes and set aside one wedge of each for your garnish.
  2. Place the remaining peaches and tomatoes in a blender. Add the onion, cucumber, (setting aside garnish portions) basil, olive oil, 1/2 teaspoon salt, pepper and 1 teaspoon vinegar.
  3. Blend until relatively smooth. Taste. Adjust salt and vinegar to your liking, find your perfect balance. If too peachy add more tomato!  It should be tomato forward with hints of peach.
  4. Chill at least 2 hours.
  5. While chilling, chop up the garnish ingredients as finely as possible. Chill as well.
  6. To serve, ladle the cold gazpacho into a bowl, sprinkle with garnishes. Drizzle with olive oil and add a dollop of burrata or ricotta. Scatter with torn basil leaves. Feel free to add croutons or serve with crusty bread.

NOTE: Can be made ahead, left 24 hours to chill. Keeps 3-4 days in the fridge.



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Cabbage, Chickpea, Mustard Seed Sidedish

7/7/2021

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Ingredients
  • 2 tablespoons olive oil
  • 2 shallots, thinly sliced
  • 2 teaspoons mustard seeds
  • 1 15-oz. can chickpeas, rinsed
  • ½ head savoy cabbage, cored cut into 1" strips
  • Kosher salt, freshly ground pepper
  • 1 tablespoon white wine vinegar
  • ½ teaspoon crushed red pepper flakes
  • 1 cup plain Greek yogurt

Preparation
  1. Heat oil in a large skillet over medium-high heat. Cook shallots and mustard seeds, stirring occasionally, until shallots soften and mustard seeds begin to pop, about 3 minutes.
  2. ​Add chickpeas, cabbage, and 2 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer, covered, until cabbage is very tender, 10–12 minutes.
  3. ​Uncover and cook until liquid is almost completely evaporated, about 3 minutes. Stir in vinegar and red pepper flakes; season with salt, pepper, and more vinegar, if desired.
  4. ​​Season yogurt with salt and pepper. Spread yogurt onto a serving platter and top with cabbage and chickpeas.
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Roasted Cauliflower, Tomato and Garbanzo Beans

6/23/2021

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  • Ingredients – serves 2
  • 1 tablespoon olive oil
  • ​2 cloves garlic, minced
  • ½ teaspoon salt
  • ​¼ teaspoon ground black pepper 
  • 4 cups sliced cauliflower
  • ​​​2 cups cherry tomatoes
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 lime, cut into wedges
  • 1 tablespoon chopped fresh cilantro
Directions
  1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
  2. Combine olive oil, garlic, salt, and pepper in a bowl. Add cauliflower, tomatoes, and garbanzo beans; toss until well coated. Spread in a single layer on the prepared baking sheet. Add lime wedges.
  3. Roast in the preheated oven until vegetables are caramelized, about 25 minutes. Remove lime wedges and top with fresh cilantro.
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Panzanella Salad

6/9/2021

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Ingredients
  • 2 1/2 pounds mixed tomatoes, cut into bite-sized pieces
  • ​2 teaspoons kosher salt, plus more for seasoning
  • 3/4 pound day old bread of your choice, 1 1/2-inch cubes (about 6 cups bread cubes)
  • ​½ cup extra-virgin olive oil
  • 1 small shallot, minced (about 2 tablespoons)
  • ​2 medium cloves garlic, minced (about 2 teaspoons)
  • 1/2 teaspoon dijon mustard
  • ​2 tablespoons white wine vinegar or red wine vinegar
  • Freshly ground black pepper
  • ​1/2 cup packed basil leaves, roughly chopped

Directions

  1. Place tomatoes in a colander set over a bowl and season with 2 teaspoons kosher salt. Toss to coat. Set aside at room temperature to drain. Drain for a minimum of 15 minutes.
  2. Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in the sink.
  3. Add shallot, garlic, mustard, and vinegar to the bowl with tomato juice. Whisking constantly, drizzle in the 1/2 cup olive oil. Season dressing to taste with salt and pepper.
  4. ​ Combine bread cubes, tomatoes, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season with salt and pepper. Let rest for 30 minutes before serving, tossing occasionally until dressing is completely absorbed by bread.


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Carrot Mustard Slaw

6/2/2021

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Ingredients

1 red onion
1 ½ Tablespoons dijon mustard
2 Tablespoons white wine vinegar
1 Tablespoon capers
1/3 cup olive oil
1 lb. Carrots
2 celery stalks
¼ cup chopped dill
Directions

  1. Soak a thinly sliced red onion in water for 15 minutes; drain.
  2. Whisk 1 1/2 tablespoons dijon mustard, 2 tablespoons white wine vinegar and 1 tablespoon capers.
  3. ​ ​Whisk in 1/3 cup olive oil, and salt and pepper to taste.
  4. Toss with 1 pound shredded carrots, 2 thinly sliced celery stalks, the onion slices and 1/4 cup chopped dill.
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Microgreens Salad with Caesar Dressing

3/3/2021

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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.

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Honey Bear Squash Roasted in Honey, Nutmeg and Sage

9/9/2020

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Picture
4 to 8 servings
4 small Honey Bear squash
2 tablespoons extra-virgin olive oil
2 tablespoons melted butter
2 tablespoons honey
¼ teaspoon grated fresh nutmeg
10 small to medium sage leaves, shredded
Salt and freshly ground black pepper


  1. Preheat the oven to 400°.
  2. Remove the top of the squash as you would a pumpkin top. Reserve the top if desired for serving. Scoop out the seeds. Score the interior flesh of the squash so it can absorb the seasoning.
  3. Place oil, butter, honey, nutmeg, sage, salt and pepper in a small sealable jar. Shake well.
  4. Place the squash cut side up in an oven-proof ceramic baking dish. Distribute the the prepared seasoning liquids into the hollowed squash. Top with the reserved squash lids if desired.
  5. Place baking dish into the oven. Turn oven down to 350°. Bake for 25 to 35 minutes depending on their size.
  6. Remove from the oven, let stand for 5 minutes then serve.
​NOTE: If you prefer smaller portions or have larger squash, carefully drain the liquid into a measuring cup, cut the squash in half and serve with the liquids on the side.
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Red (or Yellow) Pepper Soup

8/19/2020

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Picture
16 servings

Ingredients
5 medium Vidalia onions, cut into 8 pieces (about 6.5 cups)
3 tablespoons olive oil, or just enough to sauté
6 large garlic cloves, minced
½ cup dry white wine (careful of choice of sweetness depending on peppers and onions)
9 lbs. red bell peppers, cut into 1“ pieces (about 17.5 cups)
4 cups chicken broth or water
Garnish optional: dollop of sour cream or yogurt and chopped fresh chives or other herb

Directions
  1. Taste the onions and peppers before you start.
  2. ​ In a very large frying pan (with cover) or 6-8 qt. kettle, cook onions over moderate heat in oil until just limp. Stir occasionally, 8-10 minutes.
  3. Stir in garlic; cook 2 minutes – stirring constantly.
  4. ​​Add wine. Bring to a boil, and then reduce heat and simmer until liquid is reduced to 1 tablespoon.
  5. Stir in bell peppers and broth. Simmer, covered, 20-25 minutes, until peppers are tender.
  6. Blend/food process in batches.
  7. Add salt and pepper to taste.
  8. Serve warm, room temperature or cold. Garnish if desired.
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Slow Cooker Roasted Beets

7/29/2020

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Picture
Serves 10
10 whole medium beets, scrubbed but untrimmed* (do not pat dry)
1½ tablespoon sea salt, scattered on a paper towel
5 teaspoons olive oil, divided
Ten square sheets of foil, approximately 8” X 8”
  1. Roll each beet in around the salt.
  2. ​Place each beet in a square of foil.
  3. Drizzle ½ teaspoon of olive oil over each beet and then seal the foil around the beet.
  4. Place the wrapped beets in a slow cooker, cover and cook on high for 4 to 4 1/2 hours, until the beets are tender.
  5. Using tongs, remove the hot beets from the cooker and place them into a bowl to catch any drippings.
  6. When they are cool enough to handle, remove the foil. Trim the top and any remaining roots, then slip the skins off. Slice and eat or use in a recipe.
​​
*Leave about an inch of the stem attached to the root.
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Basque Pipérade

6/30/2020

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Picture
Ardian Gill
Serves: 6
3 large bell peppers
3 tablespoons olive oil
2 large onions, sliced
6 large garlic cloves, chopped

3 medium tomatoes, peeled, seeded, sliced
¼ teaspoon cayenne pepper
10 large eggs
7 tablespoons butter

1/3 cup thinly sliced fresh basil
6 ounces thickly sliced ham, cut crosswise into strips
Country-style bread slices toasted
  1. Char peppers over gas flame or under broiler until blackened on all sides. Wrap in bag; let stand 10 minutes.
  2. ​Peel and seed peppers; cut into 1/3-inch-wide strips.
  3. Heat oil in heavy large skillet over medium heat. Add onions and garlic; sauté until tender, about 8 minutes.
  4. ​Add peppers, tomatoes and cayenne pepper. Cover and cook until peppers are very tender and tomatoes are reduced to sauce consistency, stirring occasionally, about 20 minutes.
  5. Uncover and cook until mixture is thick, about 14 minutes. Season with salt and pepper. (Can be made 2 hours ahead. Cover mixture and let stand at room temperature. Rewarm before continuing.)
  6. ​Beat eggs in bowl until blended.
  7. Add salt and pepper to eggs and whisk.
  8. ​Melt butter in heavy large nonstick skillet over low heat. Add eggs and basil; stir constantly with rubber spatula until soft curds form and eggs are barely set, about 12 minutes.
  9. Distribute pepper mixture and ham across the top.
  10. ​​Finish under the broiler for 2 to 3 minutes just to set the frittata from the top.
  11. Cut pipérade into wedges and serve with the toasted bread.
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Asparagus, Lemon and Goat Cheese Pasta

6/8/2020

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Picture
Serves: 4
1 lb. fettucine pasta
1 lb. asparagus spears, trimmed, cut into 1½ to 2” inch pieces
¼ cup olive oil or less depending on the moisture needed
1 tablespoon finely grated lemon peel
1 - 5-to 5½ -ounce log soft fresh goat cheese
¼ teaspoon red pepper flakes
Salt and pepper to taste


  1. Set pasta pot with salted water and bring to a boil.
  2. ​Blanch the asparagus pieces for approximately 3 minutes in boiling water. Reserve the water. Scoop the asparagus pieces out of the water with a slotted spoon and set aside.
  3. Cook pasta in the same water until tender for the maker’s recommended time, until it is tender but still firm to the bite.
  4. ​Take one cup of the pasta water from the pot and set aside.
  5. Drain and place pasta in a large serving bowl.
  6. ​​Combine oil, lemon peel, and pepper flakes in separate medium size bowl.
  7. Coarsely crumble goat cheese into the oil/lemon peel/ pepper mix.
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Capellini with Arugula

6/3/2020

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Picture
Serves 4
1 pound dried capellini
½ cup olive oil
2 tablespoons butter
1 tablespoon minced garlic
1 tablespoon grated lemon peel
¼ cup fresh lemon juice
¼ cup chicken broth
2 teaspoon fresh chopped basil
¼ teaspoon sea salt, plus additional for finishing
⅛ teaspoon freshly ground pepper, plus additional for finishing
1 cup baby arugula
½ cup chopped fresh parsley
½ cup freshly grated Parmigiano-Reggiano cheese
½ lemon

  1. Bring a large pot of salted water to a boil.
  2. ​Place capellini in the boiling water, stir well and cook until al dente
  3. While the pasta is cooking, heat oil and butter in small saucepan over medium-low heat.
  4. ​​Stir in garlic, lemon peel, lemon juice, broth, basil, salt and pepper and raise heat to medium-high. Bring to a gentle simmer, reduce heat and simmer 3 minutes.
  5. Drain pasta, return it to its cooking pot and immediately pour the heated sauce over it, along with the arugula and parsley. Gently toss the pasta and sauce together. Transfer pasta to heated serving bowl. Top with grated cheese, a light sprinkling of salt and freshly ground pepper and a squeeze of lemon juice.
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Polenta with Portobella, Shiitakes and Cremini Mushroom Stew

3/11/2020

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Picture
Picture
Serves 6
STEW
3 tablespoons green olive oil, divided
2 cups sliced shallots
2 large cloves garlic, slightly crushed
2 lbs. mixed mushrooms, cleaned, trimmed and sliced about ½ inch thick
(Portobello, Shiitake and Cremini, work well together)
2 cups diced & drained tomatoes, fresh, frozen or canned
1 teaspoon fresh thyme leaves
1 teaspoon fresh sage, shredded
¼ teaspoon red pepper flakes
2 cups vegetable or chicken broth
2 tablespoons tomato paste, plus more if required
Salt & pepper to taste
¼ cup shredded parsley

POLENTA
1 cup instant polenta
4 cups vegetable or chicken broth (see brand instructions)
Salt to taste


  1. Heat 2 tablespoons of olive oil in a large, wide skillet.
  2. ​Add shallots, garlic cloves, salt and pepper. Sauté while stirring until onions are translucent.
  3. Remove the garlic from the pan and discard.
  4. ​Remove the onions with a slotted spoon to a bowl and set aside.
  5. Add the additional tablespoon of olive oil if it is needed, then add the mushrooms to the skillet. Sauté until the mushrooms have released their liquids and those liquids have begun to evaporate.
  6. ​Add the thyme, sage red pepper flakes and the tomato paste. Stir the additions into the mushrooms well. Add the sautéed onions back to the skillet. Stir in 1 cup of the broth, reduce heat to a slow simmer.
  7. Continue to cook adding broth to keep a gravy like thickness to the liquids. If necessary, add another tablespoon of tomato paste.
  8. ​While the stew is stewing, prepare the polenta according to the brand instruction. In most case, this consists of heating the broth to a rolling simmer and gradually adding the polenta while stirring.
  9. When the stew is ready place it in a serving bowl and garnish with the parsley. Serve together with the polenta.
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Creamy Turkey Wild Rice Soup

12/4/2019

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Picture
Serves: 8
2 tablespoons olive oil
8 oz. mushrooms, sliced
1 cups carrots, sliced
1 cups celery, sliced
½ cup chopped onions
6 – 8 cups turkey or chicken broth
2 cups cooked wild rice (approximately 1½ cups uncooked)
1½ cups turkey gravy
1½ cups light cream, room temperature
4 cups cubed turkey
Salt and pepper to taste
4 tablespoons fresh minced parsley
  1. Heat the olive in a large stock pot over medium high heat.
  2. ​Add mushrooms, carrots, celery and onion. Cook about 5 minutes until tender.
  3. Add the broth and bring to a boil. Reduce to a simmer and cook for about 20 to 30 minutes.
  4. ​Add in the wild rice, turkey gravy, and turkey then return to a simmer until all the ingredients are warmed through. Remove from the heat.
  5. Season with the salt and pepper to taste.
  6. Mix a cup of the cooked liquid slowly with the light cream in a separate bowl.
  7. ​Add the cream mixture slowly to the stoup, stirring constantly
  8. Ladle into serving bowls and garnish with the parsley.
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