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  • Updates
    • Recipes
    • Through the Kitchen Window
    • A Practical Cat's Book of Household Clues
  • Inside the Market
    • Schedule and Directions
    • Vendors
    • Featured Guests
  • More Info
    • Join the Market
    • About Us
    • Contact Us
    • Jobs
    • Winter Harvest 2020

Chicken, Shitake and Black Barley Stew

12/9/2020

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Serves: 4

2 tablespoons olive oil
1 tablespoon butter
8 bone-in chicken thighs
½ teaspoon salt
½ teaspoon freshly ground pepper
2 medium leeks, white & pale green sliced
10 to 12 oz. shitake mushrooms, sliced
2 large carrots, diced
2 stalks celery, diced
4 cups chicken broth
1 cup whole milk, room temperature
4 sprigs Italian parsley
4 sprigs thyme
1 tablespoon flour
¼ cup parsley, shredded
4 cups cooked black barley


  1. Preheat oven to 350°.
  2. Heat the oil and butter in a large Dutch oven over medium heat on stove top.
  3. Working in batches if necessary, add the chicken pieces in one layer. Brown on all sides. Remove chicken pieces to a large bowl and cover with foil.
  4. Skim off all but 1 to 2 tablespoons of liquid from the Dutch oven, or add more oil and butter as required.
  5. Add the leeks to the Dutch oven and sauté until transparent.
  6. Add the carrots, celery and mushrooms to the leeks, stir well and cook for 2 to 3 minutes.
  7. Add the chicken broth to the mixture and stir well.
  8. Add the herb sprigs.
  9. Gently add the chicken back into the Dutch oven.
  10. Cover and place in the hot oven for 20 to 30 minutes, until the chicken is tender.
  11. Remove the Dutch oven from the oven. Extract the herb sprigs and discard. Place the chicken into one bowl and the vegetables into another. Set aside.
  12. Strain the fat off the remaining liquids in the Dutch oven. Return the Dutch oven to the stove top over medium heat and bring to a simmer.
  13. Add the milk. When all the liquids are thoroughly heated, spoon out 2 tablespoons of the hot liquid int a small prep bowl. Using a small fork, add the flour to the prep bowl and blend into a paste. Add the paste back to the liquids and whisk in well.
  14. Add the chicken and the vegetables back to the pot and heat through.
  15. Place one cup of the cooked barley into 4 serving bowls. Add 2 thighs to each bowl and ladle in the stew vegetables and gravy.
  16. Sprinkle each serving with shredded parsley and serve.
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Creamy Lamb and Leek Stew

10/28/2020

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Serves: 8 to 10
6 – 10 parsley stems
3 thyme sprigs
2 bay leaves
3 cloves
2 tablespoons olive oil
3 medium – 5 small leeks, thinly sliced
4 pounds trimmed boneless lamb shoulder, cut into 1 ½ -inch cubes
1 qt chicken broth
3 heirloom carrots, quartered lengthwise and crosswise thickly
3 parsnips, quartered lengthwise and crosswise thickly
½ teaspoon salt
Freshly ground pepper
3 tablespoons unsalted butter, softened
3 tablespoon all-purpose flour
½ cup heavy cream, room temperature
¼ cup shredded parsley


  1. Use cheesecloth or bouquet garni bags to make an herb bundle of the parsley stems, thyme, bay leave and cloves.
  2. ​Heat the olive oil in a medium enameled cast-iron casserole. Sear the lamb chunks and remove to a large bowl.
  3. Scrape down the side of the casserole, adding a little more oil if required.
  4. ​Sauté the leeks in the casserole until transparent.
  5. Add the broth, vegetables, herb bundle to the casserole and bring to a low simmer for about 10 minutes.
  6. ​​Return the lamb to the casserole. Season with salt and pepper. Bring the entire contents back to a low simmer.
  7. Continue to cook until the lamb is tender, 35 to 45 minutes.
  8. ​Separately, cream the butter with the flour medium bowl.
  9. Add, tablespoon by tablespoon, some hot liquid from the casserole to the butter flour mixture and whisk together until smooth and more liquid than solid. Set aside.
  10. ​About 10 minutes before the stew is completely cooked, slowly stir the butter/flour mixture into until it is well blended.
  11. When the lamb is sufficiently tender, remove it and the vegetables from the stew to a serving dish and set aside.
  12. ​Remove the casserole from the heat. Whisk the cream into the remaining liquids.
  13. Test the seasoning and adjust if required.
  14. ​​Pour the liquid gently over the lamb and vegetables. Garnish with parsley and serve.


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Capellini with Arugula

6/3/2020

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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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Shaved Heirloom Carrots and Parsnips                                          adapted from Milk Street

2/19/2020

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Serves 4
8 to 10 large colorful heirloom carrots (about 1½ pounds), scrubbed
3 small to medium parsnips, scrubbed
Kosher salt
1 tablespoon poppy seeds
¼ cup extra-virgin olive oil
2 medium garlic cloves, smashed and peeled

2 star anise pods
¼ cup lemon juice, plus more as needed
1 teaspoon white sugar, plus more as needed

½ cup lightly packed fresh Italian parsley, shredded
  1. Use a Y-style peeler or a mandoline to shave the carrots from top to bottom into long, wide ribbons, rotating as you go. Stop shaving when you reach the core; discard the cores.​
  2. ​Place the ribbons in a large, microwave-safe bowl and toss with ¾ teaspoon salt. Cover and microwave on high until wilted but still crisp-tender, 4 to 6 minutes, stirring once halfway through; set aside, uncovered, leaving any liquid in the bowl.
  3. In a small saucepan over medium, toast the poppy seeds, stirring often, until fragrant and slightly darker in color, about 2 minutes.
  4. ​Transfer the seeds to a small bowl. In the same saucepan over medium, heat the oil, garlic and star anise, stirring occasionally, until the garlic begins to brown at the edges, 1 to 2 minutes.
  5. Reduce the temperature to low, add the lemon juice and sugar, then whisk until the sugar dissolves. Bring to a simmer and cook, whisking occasionally, for 3 minutes. Remove and discard the garlic and star anise.
  6. ​Pour the warm dressing over the carrots and toss. Let stand for 15 minutes.
  7. Add the poppy seeds and parsley, then toss again. Taste and season with additional salt, lemon juice and/or sugar, then transfer to a serving dish.
​NOTE: Don't overcook the carrots in the microwave. The ribbons should be wilted but still have texture; they shouldn't be completely tender and limp. And be sure to let the carrots stand for 15 minutes after dressing to absorb the flavors.


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Eggplant Stuffed with Pancetta, Peppers, Tomatoes and Leeks

10/9/2019

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

9/4/2019

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 Serves 4
1 tablespoon butter
1 tablespoon olive oil
1 clove garlic, minced or pressed
1 medium shallot, minced
1 lb. shitake mushrooms, sliced to ½ inch
1 cup dry white wine
1 cup chicken broth
Salt & pepper to taste
¾ cup heavy cream, room temperature
1 ½ teaspoons fresh parsley, minced
1½ teaspoons fresh chives, minced
1 lbs. fettuccini


Freshly grated Parmigiano for serving
  1. Bring a large covered pot of water to a boil
  2. ​Melt butter in a generous sized sauté pan. Add the olive oil and blend with the butter.
  3. Add the garlic and the shallots. Sauté until the garlic is fragrant and the shallots translucent.
  4. ​Add the mushrooms and sauté, stirring occasionally, until they release their moisture.
  5. Meanwhile, add the fettuccine to the boiling water and cook according to directions.
  6. ​Add the wine and the broth. Mix well. Cook over a medium heat until the sauce is reduced by a third.
  7. Slowly add the room temperature cream while continuing to stir. Reduce heat to a very low simmer.
  8. ​When the pasta is done, drain well and place it in a serving dish.
  9. Ladle the mushroom sauce over the pasta. Garnish with the parsley and chives. Serve with the cheese.


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Irish Lamb Stew

3/13/2019

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Serves: 6 to 8
½ pound thick sliced bacon, diced
3 pounds boneless lamb shoulder, well-trimmed and cut into one-inch cubes
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
⅓ cup all-purpose flour
2 medium onions, cut into ½ inch pieces
3 cloves garlic, pressed or minced
¾ cup white wine
2½ to 3 cups beef broth
4 medium carrots, diced
1 lb. small whole potatoes
4-5 sprigs fresh thyme
2 bay leaves
minced fresh parsley
1 tablespoon fresh lemon zest
  1. In a large Dutch oven, cook the bacon until just crispy. Remove the bacon to a plate lined with a paper towel and set aside, keeping the bacon fat in the Dutch oven over a lowered heat.
  2. Mix the flour, salt and pepper in a casserole dish or pan. Add the lamb pieces, tossing them to coat evenly.
  3. Turn heat under the Dutch oven up to medium again.
  4. Working in batches, shake off the excess flour and add the lamb to the Dutch oven to brown in the bacon fat. Add only what will fit in a single layer. As each layer is browned, remove the lamb to a ready bowl and proceed to the next batch.
  5. When all the lamb has been browned and removed from the Dutch oven, add the onions and garlic to the pot, stirring occasionally until they are aromatic and transparent.
  6. Add onion and garlic to the pan and cook until onion turns golden.
  7. Deglaze pot with the wine, scraping down the brown bits into the liquid.
  8. Add the bacon and the lamb (and any collected juices) back to the pot. Stir in the beef broth and add the thyme and bay leaves. Bring the mixture to a boil and reduce to a steady simmer. Over and cook for 30 to 45 minutes, stirring occasionally.
  9. Add the remaining carrots and potatoes, stirring them well into the stew. Continue to simmer for another 30 to 45 minutes, until both the lamb and the vegetables are tender.
  10. Ladle the completed stew into serving bowls and garnish with the chopped parsley and lemon zest.
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Tomato Mushroom Stack

8/15/2018

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​ 
Serves: 2
 
2 large Portobello mushrooms, de-stems and cleaned
2 tablespoons parsley or basil, minced, divided
1 clove garlic, pressed or minced
½ cup ground beef, pork or sausage meat
1 extra large firm tomato, sliced thickly
½ cup shredded mozzarella
Good green olive oil
Salt & pepper to taste


  1. Spray or brush both sides of the mushrooms with olive oil.
  2. Grill or broil the mushrooms for about 3 minutes each side.  Set aside.
  3. In a medium sauté pan, heat ½ tablespoon of oil.  Sauté garlic until fragrant.
  4. Add the ground meat of choice and the parsley or basil.  Sauté until lightly cooked.
  5. Pre heat oven to 350º.
  6. Spread the cooked mixture into the hollow side of each mushroom.
  7. Sprinkle with half (¼ cup) of the cheese.
  8. Top with a very thick slice of tomato.
  9. Sprinkle with the remaining ¼ cup of the cheese.
  10. Bake in the oven for approximately 8 to 10 minutes, depending on the thickness of the mushroom, which should remain slight firm.
  11. Sprinkle with the remaining herb and serve.
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Pea Soup with Mint

6/20/2018

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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.
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ZUCCHINI LASAGNA WITH SAUSAGE

9/20/2016

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​Serves: 4
 
Olive oil
2 to 3 medium to large zucchini, cut into ¼ to ½ inch vertical slices
1 lb. sweet Italian sausage meat, crumbled and browned
8 oz. ricotta
¼ cup fresh parsley, shredded
8 oz. shredded* cheese- choose from or blend: mozzarella,
                        provelone, pecorino, or fontina
3 to 4 tablespoons of shredded Parmesan cheese.

  1. Preheat oven to 375º.
  2. Smear or spray the bottom of a 13”x9” baking dish with a small amount of olive oil.
  3. Add the first layer of zucchini slices covering the bottom of the pan, slightly overlapping where necessary.
  4. Spread a thin layer of ricotta cheese atop the zucchini slices in the baking dish.
  5. Press a spare layer of crumbled browned sausage into the ricotta.
  6. Sprinkle lightly with parsley.
  7. Sprinkle with shredded cheese/s.
  8. Repeat with another layer of zucchini, etc.  You will need at least three or four layers depending on the depth of the baking dish.
  9. Sprinkle the top layer with the Parmesan cheese.
  10. Place the baking dish in the oven and bake for 25 to 40 minutes.  Test the doneness with a toothpick.  Timing will vary based on thickness of the zucchini slices.  Fully cooked slices will yield gently to the toothpick, though they should remain slightly firm, not mushy.  The Parmesan cheese top should be golden brown and bubbled.
  11. Serve while hot.
 
*Shredded cheese pieces are larger and melt a bit slower that the finely grated, commercially available cheeses.
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Zucchini and Squash Lasagna

8/26/2015

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Recipe by Anna Gill

Serves 2-3 as a main course or 4 to 6 as a side dish

2 large zucchini
1 large yellow summer squash
1 cup sugar snap peas diced on a diagonal
10 - 12 large basil leaves
10 - 12 stems of Italian parsley
½ cup whole milk ricotta
1½ cups shredded mozzarella
½ cup shredded Parmesan cheese


1. Heat the oven to 350º.
2. Wash and slice all three squashes lengthwise in ¼ inch slices. Place the slices, one up, on a few paper towels. Sprinkle the slices with a little salt and let sit for about 5 to 10 minutes.
3. Place one layer of slices in a 9” X 9” square baking dish. There is no need to grease the bottom of the dish.
4. Shred the herb leaves together.
5. Sprinkle the first layer with mozzarella. Dot the first layer with ½ teaspoons of ricotta. Distribute a handful of the sugar snap pieces across the first layer and dust with a little bit of the shredded herbs.
6. Repeat steps until you have at least four layers.
7. Sprinkle the top layer with a goodly amount of shredded Parmesan cheese.
8. Bake for about 15 to 20 minutes. The Parmesan cheese should have bubbled and begun to turn a golden brown.
9. If there is an excess of moisture in the bottom of the pan, use a baster to remove as much as possible.
10. Place the pan under the broiler for a minute or two to complete the browning.
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Tabbouleh

8/26/2015

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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.
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Shrimp with Leeks, Tomatoes, Parsley and Bacon

8/26/2015

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Recipe by Anna Gill

Serves: 4

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

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

8/25/2015

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Recipe by Anna Gill

Serves: 8

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

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

ADVANCED PREPARATION: Stuffing can be prepared up to two days in advance and gently reheated twenty minutes before serving.
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Marble Potatoes, Mushrooms and Bacon

8/25/2015

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Recipe by Anna Gill

Serves: 8

2 lbs. whole marble potatoes, washed
1 lb. shitake mushrooms, wiped and cut into 2 inch pieces 
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 garlic cloves, minced
4 sliced thick bacon, cooked crisp and diced
½ cup minced parsley
Sea salt and freshly ground pepper


1. Pre heat oven to 350 degrees.
2. In a large bowl, toss potatoes, mushrooms, oil, butter and garlic. Let sit for an hour.
3. Place potato and mushroom mixture in a ceramic baking dish.
4. Roast in oven for approximately 30 minutes, turning once.
5. Remove baking dish from the oven. Season lightly with the salt and pepper
6. Sprinkle with the parsley and bacon bits, toss gently and serve in the baking dish.
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Grilled Shitake Mushrooms

8/25/2015

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Recipe by Anna Gill

Serves 4 to 6

Wooden skewers soaked in water for an hour.

½ cup extra virgin olive oil
3 cloves garlic, peeled
¼ cup flat-leaf parsley
Salt and pepper
1 lb. shitake mushrooms (3 to 5 inches in diameter, cleaned leaving 1 inch of stem)

1. Preheat grill at a medium low setting.
2. Place oil, garlic, parsley, salt and pepper in a mini-processor and pulse until all forms a liquid-y paste.
3. Thread shitakes onto skewers through the remaining inch of stem.
4. Brush both sides of the mushrooms with the oil basted paste.
5. Grill mushrooms until the edges begin to curl and the meat yields easily to a spare skewer. Brush the top of each mushroom with the oil paste. Turn and repeat the process.
6. Cool slightly, then serve warm.
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Garbanzo Salad with Basil Vinaigrette

8/25/2015

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Recipe by Adapted from Cooking Light

For Salad:
5 cups cooked garbanzo beans (chickpeas) -- if using canned beans, drain and rinse
1 red (Spanish) onion, finely chopped
2/3 cup pitted black olives, chopped
1/2 cup chopped parsley
2 tomatoes, finely diced

For Basil Vinaigrette:
1 garlic clove, minced
1 tablespoon Dijon Mustard
1/4 cup red wine vinegar
Freshly ground black pepper
1/3 cup extra-virgin olive oil
1/4 cup finely chopped basil leaves


TO MAKE SALAD: Combine all salad ingredients in a bowl.

TO MAKE BASIL VINAIGRETTE: Combine garlic, mustard, vinegar and pepper in a bowl. Whisk well, then add oil in a slow stream. Whisk constantly until mixture thickens. Stir in the basil. Gently toss dressing with salad.
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Fettuccini with Radicchio and Ricotta

8/25/2015

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Recipe by Anna Gill

Serves: 4 

1 pound fettuccini 
10-12 ounces part-skim fresh ricotta cheese
1-2 tablespoons extra-virgin olive oil, plus a bit for the drizzle
2-3 garlic cloves, pressed or finely minced
¾ cup plain breadcrumbs, preferably homemade
1 head radicchio, halved
½ cup fresh flat-leaf parsley, minced 
Coarse salt
Freshly ground pepper

1. Preheat oven to 375o.
2. Heat oil in a medium skillet over medium heat. Add garlic, and cook until soft but not browned, about 1 to 2 minutes.
3. Add breadcrumbs; cook, stirring frequently, until breadcrumbs are golden, about 3 minutes. Transfer to a bowl, and set aside.
4. Place the radicchio halves in a roasting pan cut side up. Drizzle a tiny bit of olive oil over the radicchio and set in in the oven for about 15 minutes, until the color has deepened and the leaves are tender throughout. Slice the radicchio from the leaf edge end into fine strips. Set aside.
5. Bring a large pot of salted water to a boil. Add the fettuccini and cook until al dente. Before draining, extract a cup of the pasta water and reserve it.
6. Drain the fettuccini and return it to the warm pot. Add the ricotta and some of the cooking water. Toss to coat the pasta evenly, continue to add the water until you are satisfied with the consistency of the sauce.
7. Add the sliced radicchio and half the breadcrumb mixture. Season with salt and pepper. Toss the mixture again until blended throughout.
8. Divide into four portions onto plates, sprinkle with the remaining breadcrumbs, top with the parsley and serve.
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Farro with Chard

8/25/2015

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Recipe by Anna Gill

Serves: 6

1½ cups pearlized farro
4½ cups chicken broth
1 ½ tablespoons olive oil
1 small clove garlic crushed
½ teaspoon salt
Fresh ground black pepper
½ lb. fresh rainbow chard, well washed to remove sand
¼ cup shredded parsley
¼ cup minced chives

1. Rinse the farro in cool water for a minute or so in a fine strainer.
2. Add farro and chicken broth to a pot and bring to a boil. Reduce heat and simmer for 15 to 20 minutes, until farro is tender but still firm to the bite. Drain and set aside.
3. Tear the leaves of the chard from the ribs and tear them into bite-sized pieces. Slice the ribs diagonally into 1 inch slices.
4. Pour olive oil into a large sauté pan over medium heat. Add crushed garlic, salt and pepper, sauté for a minute or two.
5. Add the chard rib slices and sauté for 2 to 3 minutes. Remove the garlic clove.
6. Add the leaves (which may be voluminous but will quickly reduce in size) stir or mix gently.
7. In a good-sized serving bowl, add the cooked farro, the chard, the chives and half the parsley. Toss until well mixed. Garnish with the remaining parsley and serve.
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Farro and Tomato Salad with Fresh Herbs

8/25/2015

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Recipe by Anna Gill

Serves 6 to 8

12 oz. farro grain
4 cups cold water
2 teaspoons salt
5 or 6 medium ripe tomatoes, coarsely chopped and drained
1 cup jicama, diced
¼ cup parsley, finely shredded
½ cup chives, minced
2 tablespoons white wine vinegar
¼ cup good green olive oil
Freshly ground pepper

1. Place farro, water and salt in a good sized sauce pot and place over high heat. Bring all to a boil. Reduce the heat to a steady simmer for 15 minutes, until the faro is tender but still al dente. 
2. Drain the faro. Rinse it briefly under cool water. Drain again and set aside.
3. In a separate bowl, mix the olive oil, vinegar together well.
4. Add the remaining ingredients mixing well.
5. Add the cooled farro. Toss and serve.
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Creamy Potato Salad

8/25/2015

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Recipe by Jane Elder Rowell

Serves: 6 to 8

6 large new potatoes, peeled and cut lengthwise
2 hardboiled eggs, cooled, peeled and finely mashed with a fork
4 celery stalks, washed and diced
½ medium onion
⅓ cup pickle juice
½ cup mayonnaise
salt and pepper to taste
¼ to ⅓ cup minced fresh parsley


1. Place the potatoes in a large pot and cover them with cold water. Bring the water to a boil, reduce to a simmer and cook until the potatoes are thoroughly cooked but can maintain their shape. Drain and set aside to cool.
2. Using a box grater, grate the onion into a bowl, capturing all the “gratings” as well as the juice.
3. When the potatoes have cooled down enough to handle them easily, cut them into bite-sized cubes and place them in a large separate bowl.
4.Add the mayonnaise, mashed eggs, pickle juice and parsley to the bowl of grated onion and mix thoroughly. Season the sauce with salt and pepper.
5. Add the celery to the bowl of potatoes.
6. Add the sauce to the bowl of potatoes and celery. Using a large spatula, fold the ingredients together gently enough not to break the potatoes apart.
7. Cover and store the potato salad in the refrigerator for 6 to 12 hours before serving if possible.
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Coq Au Vin

8/25/2015

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Recipe by Anna Gill

Serves 5

1 bottle medium bodied red wine
2 cups low sodium chicken broth
10 sprigs fresh parsley PLUS 2 tablespoons minced parsley leaves
2 sprigs fresh thyme
1 bay leaf
4 ounces unflavored thick-sliced bacon, diced 
2½ pounds chicken thighs, trimmed of excess fat (If you need to feed white meat only people, you can add a quartered breast on the bone.)
Salt & Pepper
5 Tablespoons sweet butter
48 pearl onions, about 2 cups (if using frozen onions: thaw, drain and pat dry)
8 ounces cremini or button mushrooms, halved or quartered if large
2 medium garlic cloves, minced or pressed
1 tablespoon tomato paste
2 tablespoons super fine flour dissolved in a little cold water


1. Bring all but 1 tablespoon of wine (reserve for later use), broth, parsley sprigs, thyme, and bay leaf to simmer in a large sauce pan over medium high heat. Cook until reduced by half, about 3 cups, and about 25 minutes. Discard herbs.
2. Cook bacon in large Dutch oven over medium heat until browned, 7 to 8 minutes. Transfer bacon to paper towel lined plate. Reserve 3 tablespoons bacon fat in small bowl. Discard remaining fat.
3. Lightly season chicken with salt & pepper. Heat 1 tablespoon of bacon fat in Dutch oven over medium-high heat until just smoking. Add half the chicken in a single layer and cook until lightly browned, about 2 minutes per side. Transfer to plate and repeat with remaining chicken and remaining tablespoon of bacon fat.
4. Melt 3 tablespoon of butter in Dutch oven over medium-high heat. When foam subsides, add pearl onions and mushrooms; cook, stirring occasionally, until lightly browned, 5 to 8 minutes. Reduce heat to medium, add garlic and cook about 30 seconds.
5. Add the dissolved the flour to the onion and mushroom mixture stirring frequently until well combined.
6. Add reduced wine mixture, scraping the bottom of the pot with a wooden spoon to loosen all the browned bits. Add ¼ teaspoon pepper. Return chicken, bacon and accumulated juices to the pot. Increase the heat to high and bring to a boil. Reduce heat to medium-low, cover pot and simmer until chicken is tender, about 25 minutes, stirring about halfway through the cooking time.
7. Using a slotted spoon, transfer the chicken to a large bowl. Tent with foil to keep warm. Increase heat to medium-high and simmer sauce until thick and glossy and measures 3 ¼ cups, about 5 minutes. Turn off the heat, stir in remaining 2 tablespoons of butter and reserved wine. Return chicken to the pot, top with minced parsley and serve immediately.
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Capellini with Arugula

8/25/2015

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Recipe by Anna Gill

Serves 4

1 pound dried capellini (or any long slender pasta)
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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Almond Parsley Pesto

8/21/2015

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Picture
Recipe by Anna Gill

Serves: 8

2 small garlic cloves, thinly sliced
3 cups lightly packed Italian parsley leaves
1½ teaspoons sea salt 
⅔ cup good green olive oil 
⅔ cup unsalted blanched whole or sliced almonds, plus for a few for garnish
⅓ cup hot water

1. Place the garlic, the parsley and the salt in a food processor and pulse until all is puréed.
2.With the processor running, add the oil until well blended.
3.Add the almonds and pulse to chop.
4.Add the hot water a little at a time and blend until the mixture moves freely but slowly. It may not be necessary to use all of the water.

NOTE: Serve over pasta with Parmesan cheese or use it as a dip for shrimp or a good crusty bread.
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