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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

Potato Spinach Cheese Chowder

1/22/2025

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Ingredients
  • 2 cups peeled and diced potatoes
  • ½ cup diced carrots
  • ½ cup diced celery
  • ¼ cup chopped onion
  • 1 teaspoon salt
  • 4 cups water, or as needed to cover
  • 2 cups milk
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 cups chopped spinach or kale
  • 2 ½ cups shredded cheddar cheese
Directions
  1. Place potatoes, carrots, celery, onion, and salt into a large pot. Add water to cover and bring to a boil over medium-high heat. Reduce the heat and simmer until potatoes are tender, about 20 minutes.  Do NOT drain.
  2. When the vegetables are almost finished, combine milk, butter, and flour in a small saucepan over medium-low heat. Whisk constantly until butter melts and mixture is smooth and thick, 5 to 10 minutes.
  3. Pour hot milk mixture into cooked vegetables and stir.
  4. Add spinach (kale) and cheddar to the pot.  Cook and stir until spinach is wilted and cheddar melts, about 3 minutes.
  5. If you like a thicker soup, remove about 1/4 of the chowder and puree, then add back to the pot.
  6. Serve.
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Lemony Lentil with Greens Soup

5/15/2024

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Ingredients
  • 1 cup dried brown lentils
  • 8 cups water, divided
  • ¼ cup extra-virgin olive oil
  • 2 medium onions, diced
  • 2 medium carrots, diced
  • 1 teaspoon salt, divided
  • ¼ teaspoon ground pepper
  • 3 cloves garlic, chopped
  • 1 teaspoon ground coriander
  • 6 cups chopped collard and/or kale greens
  • ¾ cup chopped fresh cilantro
  • 1 pound small yellow potatoes, quartered
  • Juice of 1 lemon, plus wedges for serving

Directions

1. Pick through lentils, discarding any stones. Rinse.
2. Combine the lentils in a small saucepan with 3 cups water. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until tender, 25 to 30 minutes.
3. Meanwhile, heat oil in a large pot over medium heat. Add onions, carrots, 1/2 teaspoon salt and pepper; cook, stirring occasionally, until golden brown and lightly caramelized, 15 to 20 minutes. Add garlic and coriander; cook, stirring, for 1 minute. Stir in greens and cilantro; cook, stirring occasionally, until the greens have wilted, about 1 minute.
4. Add 1 cup of water and cook, scraping up any browned bits from the bottom of the pan, for 30 seconds.
5. Add the lentils and their liquid, potatoes, lemon juice and the remaining 4 cups water and 1/2 teaspoon salt. Bring to a boil over high heat. Reduce heat, cover and simmer until the potatoes are tender, 12 to 14 minutes.
5. Serve with lemon wedges, if desired.


 

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Colcannon

3/6/2024

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Ingredients
  • 3 large (about 2 pounds) potatoes, peeled and quartered
  • 2 teaspoons fine salt, more to taste
  • 6 tablespoons unsalted butter, at room temperature, divided
  • 3 cups coarsely chopped kale, or other greens (leaves only, tough ribs discarded)
  • 4 medium green onions, thinly sliced, white and green parts divided
  • 1 dried or fresh bay leaf
  • 1 1/4 cups milk

Preparation
  1. Put the potatoes into a large (4-quart) saucepan or pot. Add the salt and enough cold water to cover the potatoes by about 2 inches.
  2. Bring to a boil over high heat. Cook until the largest potatoes are tender (they will yield easily when pierced with a fork and break apart), about 12 minutes. Drain in a colander set in the sink while you prepare the greens. Set the saucepan aside, you will use it again.
  3. Melt 2 tablespoons of butter in a medium skillet over medium heat. Add the kale, white parts of the green onions, and the bay leaf and cook, stirring occasionally, until the kale is tender, about 5 minutes.
  4. Add the milk and mustard powder. Once the milk simmers, reduce heat to low to keep warm.
  5. Return the drained potatoes to the reserved saucepan. Add the remaining 4 tablespoons butter, and the green parts of the green onions. Mash with a potato masher until nearly smooth.
  6. Add the kale-milk mixture to the saucepan, discarding the bay leaf. Stir to combine. The mixture will look a bit too liquid at first, but will thicken as the potato starch absorbs the moisture. Season with salt and pepper to taste and serve.

 

 



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Carrot Potato Soup

11/29/2023

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Ingredients
  • 1 Tbsp butter or olive oil
  • 1 medium-sized onion, diced (any color is fine)
  • 1 garlic clove, minced or grated
  • 1 celery stick, diced
  • 1 lb. (5 medium sized carrots) peeled and diced
  • 1 lb. (2 medium sized potatoes) peeled and diced
  • 1 tsp Italian herbs
  • ¼ tsp dried thyme
  • ¼ tsp dried parsley (optional)
  • ⅛ tsp black pepper, plus more to taste
  • ½ tsp fine salt, plus more to taste
  • 2 ½ cups vegetable broth
  • 2-3 Tbsp fresh parsley, chopped
Preparation
  1. Melt the butter in a large pot over medium heat. Add onion, a pinch of salt and pepper, and sauté for 5 minutes, stirring occasionally, until soft and translucent. 
  2. Add the garlic, and cook for an extra minute until fragrant.
  3. Add carrots, potatoes, celery, herbs, salt and pepper to the pot. Give a good stir and cook for about 2-3 minutes to enhance their flavor.
  4. Stir in the broth, bring to a boil, reduce the heat to a simmer, cover with a lid and cook for 20 minutes. Stir occasionally.
  5. Turn the heat off, and let it cool slightly.
  6. Transfer  1 cup of the soup to a container in which you can blend it until smooth. This way you get a creamier soup.  You can skip this step if you wish.
  7. Return the blended soup to the soup, toss well to combine and taste to adjust the seasoning to your taste. It depends on the broth you used, you might need to adjust the salt. Stir in the parsley.
  8. Serve with freshly ground black pepper, extra parsley, and crusty bread.
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German Vegetable Potato Soup

11/1/2023

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Ingredients
  • 1 tablespoon oil, of your choice
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 stalks celery diced
  • 2 medium carrots, diced
  • 2 pounds potatoes, chopped 1 inch cubes
  • 1/2 teaspoon dried marjoram
  • nutmeg, to taste
  • salt, to taste
  • pepper, to taste
  • 4 cups vegetable broth
  • 2 whole bay leaves, optional
  • 1/3 cup cream
  • sausage slices optional
  • fresh parsley, optional, for garnish
Directions
  1. Heat the oil in a large pot over medium heat.
  2. Add the onion to the oil and sauté until translucent, about 3 minutes.
  3. Add the garlic, the celery, the carrots, the potatoes, the marjoram, the nutmeg, the salt, and the pepper to the pot and sauté until fragrant, about 1 minute.
  4. Add the vegetable broth and the bay leaves to the veggie mixture and bring it to a boil.
  5. Reduce the heat to low and simmer until all the vegetables are softened, about 20 minutes.
  6. Discard the bay leaves.
  7. Pour 1/2 of the soup into a different pot.
  8. Using an immersion blender or regular blender, blend 1/2 of the soup until smooth.
  9. Pour the blended soup back into the pot with the remaining soup and add the cream. Stir to combine.
  10. Simmer the soup until it melds together, about 3-4 minutes.
  11. Taste for seasoning.
  12. Serve with the parsley and the sausage slices if using.
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Creamy Potato Pumpkin Soup

10/11/2023

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Ingredients
  • 2.2 lbs. pumpkin
  • 2.5 lbs. potatoes
  • 1 onion large
  • 2 garlic cloves large
  • 2 tablespoons oil
  • 4.5 cups vegetable broth 
  • 1 sprig of rosemary 
  • ½ cup heavy cream 
  • 2 tablespoons pepitas roasted
  • fine sea salt and black pepper
  • Optional toppings: croutons, roasted pepitas, rosemary sprig/leaves
Directions
  1. Halve the pumpkin and remove the seeds. Slice it thickly. Cut into ½ inch cubes.
  2. Peel and cube the potatoes into ½ inch cubes.
  3. Chop the onion and peel the garlic cloves but leave them whole.
  4. Heat the oil in a large soup pot. Sauté the onions for 2-3 minutes until translucent. Add
           the garlic cloves, pumpkin, and potato cubes, stir and sauté for about 5 minutes.
  1. Add the stock and rosemary sprig and bring it to a boil. Turn the heat down to low and simmer the soup, covered, for 15-20 minutes or until the vegetables are soft.
  2. Remove the rosemary sprig and blend the soup with an immersion blender.
  3. Add the cream and reheat gently without letting the soup boil again.
  4. Adjust the taste with salt and pepper. Serve the soup with or without optional toppings.
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Simply Roasted Apples and Potatoes

3/8/2023

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The perfect combination of sweet and savory and ready in 30 minutes.

INGREDIENTS 
  • 5 medium potatoes, yellow, gold, or russet
  • 3 tbsp olive oil, extra virgin
  • 1 tsp salt
  • 1/2 tsp dried basil
  • 1/2 tsp dried rosemary
  • 1/2 tsp ground mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 5 medium apples - any naturally  sweet variety
​
INSTRUCTIONS
  1. Preheat oven to 425 degrees​
  2. Slice your potatoes in half. Slice again so each potato is in four pieces. Potato pieces and apple slices should be about the same size.
  3. Add the oil and herbs to a large ziplock bag and shake up.  Add the potato pieces and shake until potato pieces are thoroughly coated. or large bowl.
  4. Spread coated potatoes on a 12 x 17 baking sheet.
  5. Place in the oven and bake for 5 minutes.
  6. Slice apples into quarters, removing and discarding the core and seeds.  Do NOT peel the apples.
  7. Remove the pan from the oven. Add sliced apples. Use spatula to flip the potatoes and move the apples around so they too are coated with oil. Spread everything in a single layer.
  8. Bake for another 15 to 20 minutes or until potatoes are done. 
  9. Remove from the oven and serve immediately.
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Creamy Arugula Soup

2/22/2023

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Ingredients:
1 tablespoon extra-virgin olive oil
1 yellow onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 pound yukon gold potatoes, chopped into 1-inch chunks
4 cups water or vegetable broth
1 1/2 teaspoons fine sea salt
3 cups fresh arugula
1/2 cup coconut milk or half and half
Freshly ground black pepper

Directions:
  1. Heat the olive oil in a large pot over medium heat, and sauté the onion and celery until tender, about 8 minutes.
  2. Add in the garlic and sauté until fragrant, about one more minute.
  3. Add in the chopped potatoes, 4 cups of water or broth, and salt and bring the liquid to a boil. Once boiling, lower the heat and cover to let the vegetables simmer until the potatoes are fork-tender, about 20 minutes.
  4. Add the arugula to the pot and stir until bright green, about 3 minutes.
  5. Blend the soup until smooth.
  6. Return the soup to the pot over medium heat and stir in the coconut milk.
  7. Season with additional salt, if desired, and black pepper. Serve warm.
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Creamy Non-Dairy Onion Soup

1/4/2023

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INGREDIENTS
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 5-6 medium sweet or yellow onions, peeled and sliced
  • 1.5 cups russet potato, peel and dice into small evenly sized pieces
  • 16.9 ounce chicken broth
  • 1 tablespoon lemon juice
  • ½ teaspoon salt​
  • ¼ teaspoon cracked black pepper, to taste​
  • 2-3 tablespoons coconut milk (optional)
  • 2 tablespoons chives, chopped small

PREPARATION
  1. Add olive oil, minced garlic and sliced onions to a large sauté pan. Simmer over medium heat until the onions are translucent, not brown, about 10 minutes.
  2. ​ Once the onions are translucent add the prepared potatoes, chicken broth, salt and pepper. Bring to a boil.
  3. Let everything simmer for 10-15 minutes or until the potatoes are fork tender. Stir occasionally.
  4. ​ Once the potatoes are fork tender reduce the heat, add the lemon juice and stir until well combined.
  5. Puree the soup using an immersion or regular blender until creamy. Bring back to serving temperature.
  6. Add the coconut milk (if using) and stir until it is well combined.
  7. Top chopped fresh chives and serve immediately!​
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Slow Cooker Creamy Potato Vegetable Soup

12/14/2022

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Ingredients

  • 2 large onions, diced
  • 4 stalks celery, chopped
  • 4 large carrots, chopped
  • 4 pounds potatoes, diced
  • 2 tablespoons minced garlic
  • 1 tablespoon dried dill weed
  • 1 tablespoon dried oregano
  • 2 tablespoons olive oil
  • Vegetable broth to cover
  • Ground pepper to taste
  • Parsley for garnish

Directions
  1. Combine the onions, celery, carrots, potatoes and garlic in a slow cooker.
  2. Drizzle the olive oil over the mixture.
  3. Stir the dried herbs into the vegetable broth, and pour the vegetable broth into the slow cooker.
  4. Cook on High until the vegetables are tender, about 6 hours.
  5. Remove some of the potatoes and broth and puree to make the broth creamy.
  6. Serve as is – or mix in bacon bits or cubed ham and sprinkle with parmesan.
  7. ​Garnish with parsley.
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Vegan Cream of Broccoli Soup

11/9/2022

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Ingredients
  • 3 medium onions, chopped
  • 2 celery ribs, chopped
  • 2 small carrots, chopped
  • 2 tablespoons canola oil
  • 4 cups plus 1/2 cup vegetable broth
  • 4 medium russet potatoes, peeled and cubed (about 4 cups)
  • 6 cups chopped fresh broccoli (about 3 small heads)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
​
Directions
1.  In a large saucepan, saute onions,celery and carrots in oil until tender.
2. 
Add 4 cups broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
3.. Cool slightly. In a blender, process soup in batches until smooth.
4. Return to pan; add the remaining broth and bring to a boil.
​5. Add broccoli, salt and pepper. Reduce heat; simmer, uncovered, 8-10 minutes or until broccoli is tender.
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Slow Cooker Root Vegetable Stew

10/19/2022

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INGREDIENTS
  • 1 large white onion OR 2 leeks (white portion only), chopped
  • 1 lb. butternut squash, peeled, seeded and chopped 
  • 1 lb. carrots, peeled and chopped
  • 1 lb. parsnips, peeled and chopped
  • 1 lb. sweet potatoes, peeled and chopped
  • 1 lb. Yukon Gold potatoes, peeled and chopped
  • 2 celery ribs, stems removed and chopped
  • 6 cloves garlic, peeled and thinly sliced
  • 3 cups chicken or vegetable broth
  • 1 bay leaf
  • 1 Tbsp. fresh sage leaves, finely chopped
  • 1 tsp. freshly-cracked black pepper
  • 1/2 tsp. sea salt
  • 2 cups chopped fresh kale
INSTRUCTIONS
  1. Add first eleven ingredients to a slow-cooker, and carefully stir to combine. Cook on low heat for 6-8 hours, or until the vegetables are tender. Remove bay leaf, and carefully stir in the kale. Let the stew continue cooking for 10 minutes or so until the kale is wilted. Season with additional salt and pepper if need be.
  2. Serve immediately, with the option to garnish with Parmesan cheese.
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Hungarian Apple Soup

10/12/2022

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Makes 3 cups
Ingredients
  • 2 teaspoons canola oil
  • 1 medium tart apple, peeled and finely chopped
  • ¾ cup diced peeled Yukon Gold potato
  • ⅓ cup finely chopped yellow onion
  • ¼ cup thinly sliced celery, plus leaves for garnish
  • ¼ teaspoon salt
  • ¼ teaspoon dried sage
  • Pinch of paprika, preferably hot Hungarian
  • Freshly ground pepper, to taste
  • 1 14-ounce can reduced-sodium chicken broth
  • 3 tablespoons reduced-fat sour cream
Directions
  1. Heat oil in a medium saucepan over medium heat. Add apple, potato, onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. Stir in salt, sage, paprika and pepper; cook for 30 seconds. Pour in broth and bring to a simmer. Reduce heat, cover, and gently simmer until the potato is tender when pierced with a fork, 10 to 15 minutes
  2. Blend with and immersion blender or transfer the soup to a large blender or food processor, add sour cream and process until smooth. (Use caution when pureeing hot liquids.) Garnish with celery leaves, if desired.
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Simple Cream of Celery Soup

9/28/2022

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Ingredients
  • 2 tablespoons olive oil, or butter
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 6 cups celery, sliced thin (about 1 ¼–1 ½ pounds), save some leaves for garnish
  • 2 cups potatoes, sliced into ½ inch thick rounds
  • 4 cups vegetable or chicken broth
  • 1 cup water
  • 1 bay leaf (optional, remove before blending)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1/8 – 1/4 teaspoon cayenne, more to taste or leave it out entirely.
  • ¼ cup fresh dill (small stems ok)
  • ½ cup fresh parsley (small stems ok)
  • ½ cup (or more) of sour cream, plain yogurt, vegan sour cream or heavy cream.
  • Garnish: Celery leaves
Instructions

  1. Add Heat the oil in a big pot over medium-high heat and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.
  2. Add the garlic and stir 1-2 minutes, until fragrant.
  3. Add the garlic and stir 1-2 minutes, until fragrant.
  4. Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies ( if not, add a little more water). Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.
  5. Turn heat off, remove bay leaf and add the fresh herbs and just wilt them (don’t cook herbs or you lose the vibrant color!)
  6. Blend the soup until very smooth using an immersion blender or regular blender. If using a regular blender, let cool before blending in smaller batches. Blend well, a full minute, until herbs are fully blended, creating a vibrant colored soup.
  7. Place soup back in the same pot over low heat. Stir in your choice of sour cream, or any of the other options. Gently heat, careful to not over-simmer, or you may lose the lovely vibrant color.
  8. Serve garnishing with celery leaves if desired.


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Cream of Cauliflower Soup

10/20/2021

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Ingredients
2 tablespoons butter 
1 large onion, chopped
4 cloves garlic, minced
2 large potatoes, peeled and cubed
2 carrots, chopped
2 (14.5 ounce) cans chicken broth (substitute vegetable if you wish)
1 head cauliflower, chopped
1 cup milk 
1 teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
1 tablespoon dry sherry (optional)
1 tablespoon chopped fresh parsley or scallions


Preparation

1. In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
​

2. Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley or scallions.

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Mashed Potato Pancakes with Sauteed Veggies

2/17/2021

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Ingredients2 tbsp olive oil
3 cups leftover mashed potatoes
1/2 cup all-purpose flour (or, my preference, instant mashed potatoes)
2 large eggs
1 small onion finely diced
1 large carrot grated
1 garlic clove
2 Tbsp finely chopped fresh parsley (o dried equivalent)
salt and pepper
Instructions
  1. Preheat a skillet over medium heat with 2 tbsp of oil. Add onions and saute until slightly golden, stirring often.
  2. Add grated carrots, garlic and sauté until tender, about 5 minutes. Season lightly with salt and pepper. Remove from heat.
  3. Mash or stir together 3 cups mashed potatoes with eggs and flour. Add sautéed veggies and mix well. If the mixture seems too thin, add a little more flour
  4. Heat a large non-stick pan over medium heat and add enough oil to coat the bottom of the pan. Once the oil is hot, add pancakes and sauté 3-4 minutes per side or until golden. If browning too fast, reduce heat. Repeat with remaining pancakes adding more oil as needed.
  5. Serve immediately or reheat later or let cool and wrap in plastic wrap and freeze.  Serve with condiment of your choice - sour cream is good.

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Potato Vegetable Soup

1/20/2021

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Serves 6
Ingredients
1 large onion, sliced
1 cup chopped carrots
1 cup chopped celery
2 Tablespoons minced garlic
1 Tablespoon olive or grapeseed oil
6 medium to large potatoes, peeled and cut into 1 inch cubes
6 cups vegetable broth
2 cans cannellini beans, rinsed and drained (optional)
1 cup kale
3 Tablespoons lemon juice
Salt and pepper to taste

Preparation


  1. In a large soup pot, cook the potato cubes in 6 cups of broth for 15 minutes.
  2. While the potatoes are cooking, heat the oil to medium high in a pan and add the onion. Sauté for about 5 minutes until slightly soft. Add the carrot, celery and garlic and sauté, stirring frequently, until the onions are translucent (about 10 minutes).
  3. ​ Add the vegetables to the potatoes and reduce the heat to simmer. Continue cooking for 15 minutes.
  4. Add the kale and lemon juice.
  5. ​​If using beans, add to the soup. Pureeing ONE can cannellini beans prior to adding gives the soup a creamy texture. Add salt and pepper to taste.
  6. Cook until the soup is serving temperature and ladle into bowls.

*This soup is great as prepared or with additions such as ham, chicken or sausage.
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MARA’S GLUTEN-FREE POTATO PIZZA

9/30/2020

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Picture
MARA’S GLUTEN-FREE POTATO PIZZA
Serves 4
Time: 1½ hours

1¼ to 1½ lbs. yellow potatoes (3 cups boiled & chopped)
7 oz. sliced smoked scamorza* cheese
½ cup gluten-free brown rice flour
¼ cup grated Parmesan cheese
1 extra large egg, lightly beaten
1½ cups cherry tomatoes, halved
1 tablespoon of salted capers, rinsed and dried
½ teaspoon of dried oregano
12 fresh basil leaves
12 pitted and sliced Taggiasche olives
Extra virgin olive oil
Salt


  1. Wash the potatoes.  Put them in a pot and cover them with cold water.  Bring to a boil and then cook for about 35 minutes until cooked.  They will be done when you can pierce easily with a fork.
  2. Drain the potatoes.  When cooled, peel them and cube them.
  3. Puree the potatoes in a food processor or with a potato masher.
  4. Knead the mashed potatoes with the flour, parmesan and egg into a dough.
  5. Roll out the dough until it is the size of a 24” diameter pizza pan.
  6. Preheat the oven to 400°F.
  7. Cook the rolled-out dough on its pizza pan for 15 minutes.  Remove from the oven and cover it with slices of scamorza, the cherry tomatoes, the dried oregano and the capers.  Drizzle with 2 tablespoons of olive oil.
  8. Return to the oven for a final 5 minutes.
  9. Arrange the slices of olives and the whole basil leaves.
  10. Slice and serve.
 
*Scamorza cheese is a smoked white semi-soft cheese.  It is possible to substitute with a good, well-drained mozzarella.
 
Variations:
  1. Replace the cherry tomatoes with 2 grilled peppers cut to strips and add 20 grams of anchovy fillets in oil.
  2. Substitute Scamorza with Mozzarella or Taleggio cheese and substitute the oregano with rosemary.  Or just add the rosemary.
  3. Substitute the capers with thinly sliced red onions.
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Creamy Corn Soup

9/23/2020

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Picture
Serves 4
3 cups milk
2 to 2½ cups fresh corn kernels
1 medium onion, chopped
2 medium potatoes, cooked and cubed
I teaspoon lemon juice
¼ teaspoon chili paste or Tabasco sauce
1 cup light cream, room temperature
Salt & freshly ground pepper to taste

Garnish options:
¼ cup crumbled bacon
¼ cup shredded basil
¼ cup shredded dill
¼ cup chervil
¼ cup marjoram



  1. Place the milk, corn, onions, potatoes, lemon juice and chili paste in a food processor or a blender. Process until completely puréed.
  2. Pour the purée into a soup pot and gently bring to a boil, stirring frequently. Simmer about 15 minutes, until the onions have been fully cooked. Continue stirring frequently.
  3. ​Add the salt and pepper to taste.
  4. Slowly add the light cream, continuing to stir.
  5. ​ ​Ladle into soup bowls. Sprinkle with the garnish of your choice and serve.
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Leftover Potato, Ham and Cheddar Soup

1/14/2020

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Picture
​Serves 6 to 7
3 to 4 cups leftover baked or roasted potatoes, cubed
4 to 6 cups chicken or vegetable broth
2 tablespoons olive oil
1 large onion, chopped
3 stalks celery, chopped
3 medium carrots, cut into ¼ inch rounds
2 to 3 cups leftover smokey baked ham, chopped
4 tablespoons shredded cheddar cheese

Directions
  1. Place the potatoes in a large sauce pan/soup pan with broth. Bring to a boil, reduce heat and simmer for 10 minutes.
  2. When appropriate temperature, puree about half of the potato and broth mixture in a blender or processor, depending on how chunky you want your soup.
  3. While potatoes and broth are simmering, sauté onions, celery and carrots in olive oil, until softened – about 15 minutes.
  4. Add pureed mixture, the sautéed vegetables and the ham into the soup pot. Bring all to boil and immediately reduce heat to a simmer for 15 minutes.
  5. Add the cheddar cheese, stir briefly and serve.
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November 13th, 2019

11/13/2019

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Picture
Makes: 2¼ quarts
2 tablespoons butter
1 medium onion, chopped
3 garlic cloves, minced
½ cup dry white wine
3 pounds turnips, peeled and diced into 1-inch cubes
1 quart reduced-sodium chicken broth
1 medium potato, peeled and cubed
1 cup half & half
½ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon good green olive oil
1 tablespoon of your favorite hot pepper sauce
3 cups fresh baby spinach
  1. In a large soup pot, melt the butter over medium-high heat.
  2. ​Add onion and cook and stir until tender.
  3. Add garlic and cook 1 minute longer.
  4. ​Stir in wine. Bring the mixture to a boil, then reduce to a simmer. Cook until liquid is reduced by half.
  5. Add turnips, broth and potato. Return to a boil, then reduce to a simmer, uncovered for 20-25 minutes, until vegetables are tender.
  6. ​Cool slightly then process the mixture in a blender or processor, in batches as required until the mixture is pureed.
  7. Return the soup to pan and stir in the cream, salt, nutmeg and hot pepper sauce. Heat the soup through over medium low.
  8. ​​While the soup is reheating, heat the olive oil in a large skillet over medium high heat. Add the spinach and wilt it gently.
  9. Ladle the soup into serving bowls, top with the wilted spinach and serve.   
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Cream of Celery Soup

9/25/2019

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Picture
Serves: 4 – 5
3 small cloves of garlic, peeled and pressed or minced
8 small to medium stalks of celery, trimmed and sliced, a few leaves reserved
3 small leeks, sliced
2 potatoes, peeled and diced
7 cups of water
1¼ cup hot milk
2 tablespoons butter
2 tablespoons cake flour (all-purpose is fine)
1 whole clove
1 teaspoon sea salt
1 teaspoon white pepper
  1. Place all the prepared vegetables into a large soup pot. Add water and bring to a simmer. Cover and continue to simmer over a medium heat for about 45 to 60 minutes. Stir occasionally.
  2. ​In a medium sauce pot, melt the butter.
  3. When the butter foam begins to subside, whisk in the cake flour until smooth.
  4. ​Slowly pour the hot milk into the flour butter mixture, whisking briskly.
  5. Add the clove, salt and pepper and whisk together smoothly.
  6. ​Set the white sauce aside.
  7. When the soup pot vegetables are cooked, remove from the heat and blend the contents in a blender or processor, being careful with the hot liquid. Do it in batches as required by your equipment.
  8. ​Return the blended vegetables to the soup pot. Whisk in the white sauce until well mixed.
  9. Adjust the seasonings as required.
  10. ​Serve hot and garnish with the reserved celery leaves.
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Irish Lamb Stew

3/13/2019

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Picture
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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Harvest Pumpkin Soup

12/5/2018

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Picture
Serves: 6
1 small sugar pumpkin*
6 tablespoons unsalted butter
3 cups homemade or low-sodium store-bought vegetable or chicken stock
3 cups water
1 sprig fresh thyme
1 small parsnip (about 4 ounces), peeled and coarsely chopped
1 small Yukon gold potato (about 6 ounces), peeled and coarsely chopped
1 small turnip (about 4 ounces), peeled and coarsely chopped
2 small shallots, minced (about ¼ cup)
½ cup dry white wine
3 tablespoons heavy cream
1 teaspoon packed light-brown sugar
2 teaspoons coarse salt
Freshly ground pepper, to taste
6 small thyme sprigs for garnish

Preheat oven to 400 degrees.
  1. Place pumpkin halves, cut sides down, on a rimmed baking sheet. Bake until soft, about 50 minutes.
  2. ​Scoop out flesh, and puree in a food processor (you should have about 2 cups).
  3. Melt 1 tablespoon butter in a large saucepan over medium-high heat.
  4. Add shallots, and cook until soft, about 4 minutes, until translucent.
  5. Add the remaining 5 tablespoons butter and let it melt. Add pumpkin puree, parsnip, potato, and turnip, and cook for 5 minutes.
  6. Add wine, and cook until liquid has reduced by half.
  7. Add stock, water, and thyme. Bring to a gentle simmer; cook 25 to 30 minutes. Let cool.
  8. Pass soup through a food mill into a clean saucepan, or puree in a food processor in small batches until smooth. (If soup does not reach desired consistency using a food processor, press it through a fine sieve to remove any remaining lumps.)
  9. Heat soup in a saucepan over medium-high heat. Stir in cream, sugar, salt, and pepper.
  10. Garnish as desired and serve.
​*NOTE: You can substitute two 15 oz. cans of pureed pumpkin if you wish.
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ROAST BEAST REMAINS SOUP

1/3/2018

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Picture
Serves 8 to 10
INGREDIENTS

BROTH
Leftover beef bones
10 – 12 cups water, previously made beef broth, or store bought beef broth
2 large carrots, cut in quarters
1 large onions, sliced
2 or 3 small potatoes, unpeeled and quartered
3 or 4 sprigs of whole Italian parsley
1 whole bay leaf
8 to 10 peppercorns
2 to 3 thyme sprigs
Salt & pepper to taste
 
SOUP
10 – 12 cups broth (see above)
1 cup diced carrots
½ cup diced celery
3 medium leeks, cleaned and thinly sliced
½ lb. shitake mushrooms, chopped
½ lb. cooked beef, chopped
10 oz. Udon or other flat long noodles, cooked, rinsed in cold water.
1 cup snowpeas sliced on the diagonal
PREPARATION

BROTH:
  1. Combine broth ingredients and bring to a simmer.
  2. Cover and simmer, stirring occasionally, for 3 to 4 hours.
  3. First remove the larger cooked vegetables and bones with a large slotted spoon.  Then strain the remaining broth through cheesecloth into a large soup pot.
  4. Degrease the broth by either setting the pan in the freezer for a ½ hour then skimming the solidified fat off the top, or if you have one of the newer devices you can do it within minutes.  Let cool before sealing and use as needed.
 
SOUP:
  1. Pour 10 to 12 cups of beef broth into a soup pot.
  2. Add carrots, celery, leeks and mushrooms and bring to a simmer over a medium heat.  Simmer for about 15 to 20 minutes.  The vegetables should be cooked through but not mushy
  3. Add the beef and cook until well heated throughout.
  4. Add the cooked udon and continue to cook until warmed through.
  5. Ladle the soup into serving bowls and garnish each serving with sliced snowpeas.  Serve immediately.
 
​
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