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

Simply Roasted Apples and Potatoes

3/8/2023

0 Comments

 
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.
0 Comments

Creamy Arugula Soup

2/22/2023

0 Comments

 
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.
0 Comments

Creamy Non-Dairy Onion Soup

1/4/2023

0 Comments

 
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!​
0 Comments

Slow Cooker Creamy Potato Vegetable Soup

12/14/2022

0 Comments

 
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.
0 Comments

Vegan Cream of Broccoli Soup

11/9/2022

0 Comments

 
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.
0 Comments

Slow Cooker Root Vegetable Stew

10/19/2022

0 Comments

 
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.
0 Comments

Hungarian Apple Soup

10/12/2022

0 Comments

 
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.
0 Comments

Simple Cream of Celery Soup

9/28/2022

0 Comments

 

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.


0 Comments

Cream of Cauliflower Soup

10/20/2021

0 Comments

 
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.

0 Comments

Mashed Potato Pancakes with Sauteed Veggies

2/17/2021

0 Comments

 
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.

0 Comments

Potato Vegetable Soup

1/20/2021

0 Comments

 
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.
0 Comments

MARA’S GLUTEN-FREE POTATO PIZZA

9/30/2020

0 Comments

 
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.
0 Comments

Creamy Corn Soup

9/23/2020

0 Comments

 
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.
0 Comments

Leftover Potato, Ham and Cheddar Soup

1/14/2020

0 Comments

 
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.
0 Comments

November 13th, 2019

11/13/2019

0 Comments

 
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.   
0 Comments

Cream of Celery Soup

9/25/2019

0 Comments

 
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.
0 Comments

Irish Lamb Stew

3/13/2019

0 Comments

 
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.
0 Comments

Harvest Pumpkin Soup

12/5/2018

0 Comments

 
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.
0 Comments

ROAST BEAST REMAINS SOUP

1/3/2018

0 Comments

 
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.
 
​
0 Comments

Herbed Potato Salad - no mayonaisse

9/23/2017

0 Comments

 
  • Yield: 6 to 8 side servings
INGREDIENTS
  • 2 pounds small new potatoes, scrubbed and sliced into 1/4-inch thick rounds
  • 1 tablespoon salt
  • 1/4 cup olive oil
  • 1/3 cup lightly packed fresh flat-leaf parsley, roughly chopped, plus more for garnish
  • 1/3 cup roughly chopped green onions, plus more for garnish
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic, roughly chopped
  • Freshly ground black pepper, to taste
  • 3 stalks celery, chopped
INSTRUCTIONS
  1. In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
  2. Reserve 1/4 cup cooking water, then drain. Transfer potatoes to a large mixing bowl.
  3. In a small food processor or blender, combine the olive oil, 1/3 cup parsley, 1/3 cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces, then drizzle in the reserved cooking water and blend just until emulsified. (If you don’t have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until emulsified.)
  4. Drizzle the potatoes with the herbed olive oil mixture and mix well. (It will look like you’ve poured in too much dressing, but don’t worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, tossing every few minutes.
  5. Add the celery to the bowl, along with a couple tablespoons each of chopped parsley and green onions. Toss again. Season to taste with salt and pepper and serve immediately, or cover and refrigerate until you’re ready to serve. This salad is best served within a few hours, but will keep well in the refrigerator for about two days.
 
0 Comments

Apple Soup Hungarian Style

10/12/2016

0 Comments

 
Picture
Ingredients
  • 2 teaspoons canola oil
  • 1 medium tart apple, peeled and finely chopped
  • 3/4 cup diced peeled Yukon Gold potato
  • 1/3 cup finely chopped yellow onion
  • 1/4 cup thinly sliced celery, plus leaves for garnish
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried sage
  • Pinch of paprika, preferably hot Hungarian
  • Freshly ground pepper, to taste
  • 1 14-ounce can vegetable broth
  • 3 tablespoons sour cream (OPTIONAL)

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.

2.  Stir in salt, sage, paprika and pepper; cook for 30 seconds.

3.  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.

4.  Use an immersion blender or transfer the soup to a large blender or food processor add sour cream (if using) and process until smooth.

5.  Garnish with celery leaves, if desired.
0 Comments

Creamy Hummus Potato Salad

5/25/2016

0 Comments

 
Picture

INGREDIENTS
 
For the Salad:
3 pounds baby red potatoes
2 cups shredded carrots
2 cups celery, chopped
1 large sweet onion, diced (substitute red onion if you want a bite to the salad)
Optional: 2 cups arugula or baby spinach

For the Dressing:
1 cup prepared hummus
1/4 prepared pesto
1 Tbsp lemon juice

PREPARATION

Cut the potatoes into 1-inch cubes. Place in a large stockpot and cover with water. Bring to a boil, then reduce heat and let simmer until potatoes are tender (you should be able to pierce them with a fork). Drain and let cool.

In a large bowl, combine the potatoes with the remaining salad ingredients, mixing well to combine.

Whisk together dressing ingredients in a bowl.  If too thick, add a little water.
 
Pour the dressing over the salad.  Toss gently to coat. Serve chilled.

0 Comments

Scalloped Cheddar Potatoes

3/26/2016

0 Comments

 
Picture

Serves: 6 to 8

3½ - 4 lbs. Yukon Gold potatoes, unpeeled, cut into ? inch slices 
5 tablespoons of softened butter, divided
2 large shallots, minced
1 cup cream
1 cup whole milk
½ teaspoon salt
½ teaspoon fresh black pepper
1 teaspoon Dijon mustard
1½ cups freshly grated artisanal Cheddar Cheese
​

1. Preheat the oven to 375º.
2. Generously grease a large casserole dish or baking pan with 2 tablespoons of the softened butter.
3. Melt the remaining 3 tablespoons of butter in a large sautè pan. Add the minced shallots and cook until the shallots are translucent.
4. Add the salt and pepper, mix well. Remove the pan from the heat.
5. Slowly add ½ of the cream while stirring. When the butter, shallot and cream have been well blended, add the remaining cream and mustard. Repeat the blending process.
6. Return the pan to a low heat. Continuing to stir, add the milk slowly. Allow the mixture to thicken a bit, then remove the pan from the heat.
7. Arrange the potato slices in a circular or oval process until the bottom of the casserole dish is covered.
8. Distribute a couple of large spoonfuls of the shallot cream mixture over the potato layer. Sprinkle generously with the grated cheddar.
9. Repeat the layers until all the preparations have been distributed in the casserole dish.
10.Cover the dish with aluminum foil and crimp the foil around the edges.
11.Slide the casserole into the heated oven and cook for about 40 minutes until the potatoes are tender and offer no resistance to a toothpick.
0 Comments

Thyme Roasted Baby Blues

8/26/2015

0 Comments

 
Recipe by Anna Gill

2 pounds marble or fingerling blue potatoes, washed but unpeeled
1 medium shallot, thinly sliced
¼ cup extra-virgin olive oil
¼ cup dry white wine
4 sprigs thyme
1 large garlic cloves, pressed through a garlic press
Kosher or sea salt

1. Preheat the oven to 350°.
2. In a small roasting pan, toss the potatoes with the shallot, olive oil, wine, thyme sprigs and garlic and season with salt.
3. Cover with foil and bake for about 15 to 20 minutes, or until just tender.
4. Uncover, stir well and bake for 5 to 10 minutes longer, or until the potatoes are very tender and lightly glazed.
5. Season with salt and serve.
0 Comments

Portuguese Kale and Red Bean Soup

8/26/2015

0 Comments

 
Recipe by Kay Carroll, adapted from Eating Well magazine

8 servings 

• 1 tablespoon extra-virgin olive oil
• 10 ounces turkey Italian sausage, halved and sliced or crumbled
• 1 cup chopped onion
• 1 cup chopped carrot
• 2 tablespoons miinced garlic
• 6 cups low-sodium chicken broth or stock 
• 1 14-ounce can diced tomatoes, or fresh equivalent
• 1 tablespoon chopped fresh marjoram or thyme
• 1 pound boiling potatoes, cubed 
• 1 pound , stems removed and chopped
• 1 15-ounce can kidney beans, rinsed (or dried and cooked equivalent)
• Salt and –pepper to taste


1. Heat oil in a large pot over medium heat. Add sausage and cook, stirring often, until lightly browned, 4 to 5 minutes. Transfer the sausage to a plate. 
2. Add onion and carrot to the pot; cover and cook, stirring occasionally, until soft, 5 to 10 minutes. 
3. Stir in garlic and cook 1 minute more. 
4. Add broth (or stock), tomatoes with their juice and marjoram (or thyme). Cover and bring to a boil. 
5. Add potatoes, reduce heat and simmer, uncovered, for 10 minutes.
6. Stir in the reserved sausage, kale and beans. Return to a simmer and cook, stirring often, until the potatoes are tender, 4 to 5 minutes more. 
7. Season with salt and pepper and serve.
0 Comments
<<Previous
    We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.

    For more recipes from CT farmers' markets click here.

    The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.

    Ingredients

    All
    Acorn Squash
    Allspice
    Almond Extract
    Almonds
    Anise
    Apple Cider Vinegar
    Apples
    Apricots
    Artichokes
    Arugu
    Arugula
    Asparagus
    Avocado
    Bacon
    Bacon & Hot Pepper Jelly
    Balsamic
    Balsamic Vinegar
    Basil
    Bay Leaves
    Beef
    Beef Broth
    Beef Short Ribs
    Beets
    Bell Peppers
    Bison
    Blackberries
    Blood Orange
    Blueberries
    Blue Cheese
    Bok Choy
    Bourbon
    Bread
    Broccoli
    Brown Ale
    Brown Sugar
    Brussel Sprouts
    Buratta Cheese
    Butter
    Buttermilk
    Butternut
    Butternut Squash
    Cabbage
    Cannellini Beans
    Canola Oil
    Cantaloupe
    Capers
    Caramelized Onion Jam
    Cardamon
    Carrots
    Cashews
    Caul
    Cauliflower
    Cayenne Pepper
    Celeriac
    Celery
    Celery Seed
    Chard
    Cheddar
    Cheddar Cheese
    Cherries
    Chervil
    Chestnuts
    Chevre
    Chicken
    Chicken Broth
    Chicken Thighs
    Chickpeas
    Chili Powder
    Chinese Black
    Chives
    Chocolate Bittersweet
    Chocolate Chips
    Chocolate Wafers
    Cider Vinegar
    Cilantro
    Cinnamon
    Clementines
    Cloves
    Cocoa Powder
    Coconut Milk
    Coffee
    Collard Greens
    Coriander
    Corn
    Crab
    Cranberries
    Cream Cheese
    Cream Stout
    Cucumbers
    Cumin
    Curry
    Curry Powder
    Daikon Radish
    Dandelion Greens
    Dark Chocolate
    Dark Rum
    Delcata Squash
    Dijon Mustard
    Dill
    Dry Rub
    Duck
    Edamame
    Edible Flowers
    Egg Noodles
    Eggplant
    Eggs
    EMU
    Escarole
    Farro
    Fennel
    Feta
    Feta Cheese
    Fettuccini
    Fiddleheads
    Figs
    Flour
    Garlic
    Garlic Scapes
    Ginger
    Gingersnaps
    Goat Cheese
    Goose
    Graham Crackeers
    Green Beans
    Green Chilies
    Green Onions
    Ground Meat
    Gruyere
    Gruyere Cheese
    Half And Half
    Ham
    Heavy Cream
    Honey
    Honey Bear Squash
    Honeydew
    Hummus
    Ice Cream
    Jalapeno Pepper
    Jicama
    Kale
    Ketchup
    Kohlrabi
    Lamb
    Leeks
    Lemon Juice
    Lemons
    Lemon Zest
    Lime
    Linguine
    Maple Syrup
    Microgreens
    Miint
    Milk
    Mint
    Mozzarella
    Mushrooms
    Mustard
    Mustard Greens
    Nutmeg
    Oats
    Olive
    Olive Oil
    Olives
    Onions
    Orange Juice
    Oregano
    Orzo
    Oyster Sauce
    Pancetta
    Pansies
    Pap
    Paprika
    Parmesan Cheese
    Parsley
    Parsnips
    Pasta
    Peaches
    Pear Jam
    Pearl Onions
    Pears
    Peashoots
    Pea Shoots
    Pecans
    Peppermint Extract
    Peppers
    Pine Nuts
    Pizza
    Plums
    Pork
    Pork Belly
    Pork Spareribs
    Port
    Potato
    Potatoes
    Prunes
    Puff Pastry
    Pumpkin
    Pumpkin Seeds
    Qiinoa
    Rabbit
    Raddichio
    Radicchio
    Radishes
    Raisins
    Ramps
    Raspberries
    Red Currants
    Red Lentils
    Red Onions
    Red Pepper Flakes
    Rhubarb
    Rice
    Rice Vinegar
    Ricotta
    Rosemary
    Rutabaga
    Sage
    Sausage
    Savory
    Scallions
    Semisweet Chocolate
    Sesane Seeds
    Shallots
    Sherry Vinegar
    Shitake Mushrooms
    Shortcake
    Shrimp
    Snow Peas
    Soy Sauce
    Spaghetti
    Spin
    Spina
    Spinach
    Spring Onions
    Squash
    Squash Kabocha
    Star Anise
    Stew
    Strawberries
    Sugar Snap Peas
    Sultanas
    Summer Squash
    Sweet Potatoes
    Swiss Cheese
    Tacos
    Tahini
    Tarragon
    Tatsoi
    Teriyaki Sauce
    Thyme
    Tomatoes
    Tomato Ginger Jam
    Tomato Paste
    Tortillas
    Turkey
    Turmeric
    Turnips
    Unsweetened Choclate
    Vanilla
    Walnuts
    Watercress
    Watermelon
    White Chocolate
    White Wine
    White Wine Vinegar
    Wild Rice
    Worcestershire Sauce
    Yellow Onions
    Yogurt
    Zucchini

    Archives

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

Home

Weekly Update

Vendors

Directions

Contact Us

Copyright © 2017
  • Home
  • Updates
    • Recipes
    • Through the Kitchen Window
    • A Practical Cat's Book of Household Clues
  • Inside the Market
    • Schedule and Directions
    • Vendors
    • Featured Guests
  • More Info
    • Join the Market
    • About Us
    • Contact Us
    • Jobs
    • Winter Harvest 2020