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  • Home
  • Updates
    • Recipes
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    • A Practical Cat's Book of Household Clues
  • Inside the Market
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    • Winter Harvest 2020

Bunny Deviled Eggs

4/13/2022

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INGREDIENTS

  • 1 doz. hard-cooked eggs
  • 4 oz. softened cream cheese
  • ½ cup mayonnaise
  • 1 Tbsp. yellow mustard
  • 1/8 tsp. onion powder
  • 4 large radishes
  • 3 pitted black olives, each cut into 16 small pieces
  • 12 fresh chives, cut into 1-inch lengths

PREPARATION
1. Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add cream cheese, mayo, mustard and onion powder; beat with mixer until blended.
2. Spoon yolk mixture into egg whites.
3. Cut both ends off each radish; cut into 24 small pieces for the bunnies' noses. Cut each of the trimmed radishes into 6 lengthwise slices, then cut each slice crosswise in half for the bunnies' ears. 
​
4. Decorate eggs with radishes, olives and chives as shown in photo.


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Sauteed Radishes

3/16/2022

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​Ingredients
  • 1 tablespoon butter 
  • 20 radishes, ends trimmed and radishes cut in half
  • salt and ground black pepper to taste

Preparation
  1. Heat butter in a skillet over low heat; arrange radishes, cut side-down, in the melted butter. Season with salt and black pepper.
  2. Cook, stirring occasionally, until radishes are browned and softened, about 10 minutes.


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Orange-Glazed Carrots, Onions & Radishes

11/10/2021

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Ingredients
  • 1 pound fresh pearl onions
  • 1/4 cup butter, cubed
  • 2 pounds medium carrots, thinly sliced
  • 12 radishes, thinly sliced
  • 1/2 cup dark brown sugar (or 1/3 cup maple syrup)
  • 4 teaspoons grated orange zest
  • 1/2 cup orange juice
  • 1 cup chopped walnuts, toasted (optional)
Directions
  • 1. In a large saucepan, bring 4 cups water to a boil. Add pearl onions; boil 3 minutes. Drain and rinse with cold water. Peel.
  • 2. In a large skillet, heat butter over medium heat. Add carrots, pearl onions, radishes, brown sugar, orange zest and juice; cook, covered, until vegetables are tender, stirring occasionally, 10-15 minutes. Cook, uncovered, until slightly thickened, 5-7 minutes longer. Sprinkle with walnuts if using.
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Broccoli Salad with Peanut Butter Dressing

8/22/2019

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Picture
-Adapted from Bon Appetit
Serves 4
Dressing
¼ cup creamy peanut butter
2 tablespoons plain rice vinegar
1 tablespoon soy sauce
½ teaspoon sugar
1 tablespoon sesame oil
2 tablespoons water
2 tablespoons minced ginger
½ teaspoon salt

Salad
2 small heads of broccoli, florets cut from the stalks and stalks thinly sliced
1 small cucumber, thinly sliced
4 radishes, thinly sliced
3 tablespoons good green olive oil
2 tablespoons plain rice vinegar
2 tablespoons dried cranberries
3 tablespoons roasted pumpkin seeds
Cilantro sprigs for garnish
  1. Whisk peanut butter, vinegar, soy sauce, sugar, sesame oil, ginger and water in a small jar with a tight lid. Test and season with salt as required
  2. ​Place the florets and sliced stalks of broccoli in a salad bowl with the cucumbers, radishes, cranberries and pumpkin seeds.
  3. Add the olive oil and rice vinegar. Toss lightly. Taste test and adjust seasoning as required. Toss again.
  4. ​Serve into 4 dishes. Garnish each with a few sprigs of cilantro. Drizzle the peanut butter dressing over each of the dishes and serve.
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Celery, Fennel, Apple and Radish Slaw

7/17/2019

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Picture
Serves 6
3 tablespoons olive oil
2½ tablespoons cider vinegar
2 teaspoons lemon juice
¼ teaspoon sugar
1½ tablespoons fresh mint leaves, shredded
6 stalks celery, shaved or julienned
2 medium fennel bulbs, julienned
1 large Granny Smith apple, cored and thinly sliced with peel intact
4 medium radishes, halved and thinly sliced
2 tablespoons fennel fronds, chopped


  1. Mix the first 5 ingredients in a sealable jar. Shake vigorously. Set aside.
  2. Place the next four ingredients in a large serving bowl.
  3. When ready to serve, drizzle the re-shaken dressing on top of the salad. Toss lightly.
  4. Sprinkle the fennel fronds across the top of the salad and serve.
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Pea Shoot Salad

10/24/2018

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Ingredients

Dressing
3 TBS olive oil
2 TBS rice vinegar
2TBS low-sodium soy sauce or guten-free tamari
1 TSP brown sugar, honey or maple syrup (more to taste)
1 TSP grated, peeled fresh ginger
1 TSP grated garlic

Remaining
8 cups pea shoots
1 1/2 cups thinly sliced English cucumber
1 cup thinly sliced radish
1/2 cup sliced almonds, toasted and divided.

Directions
  1. Combine ingredients for dressing in a large bowl, stirring  with a whisk until well blended.
  2. Add pea shoots, cucumber, radishes and half of the almonds.  Toss gently to coat.  
  3. Sprinkle with remaining almonds and serve.
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Spinach, Radish and Mint Salad

8/26/2015

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Recipe by Anna Gill

Serves: 4

SALAD
25 to 30 small radishes
4 cups baby spinach leaves, washed and dried
½ cup mint leaves, washed and cut into chiffonade*
2 -3 tablespoons Creamy Lemon-Chive Dressing -recipe follows

CREAMY LEMON-CHIVE DRESSING
Makes ⅔ cup

1 tablespoon freshly squeezed lemon juice
¼ teaspoon fine sea salt
½ cup light cream
¼ cup (scant) chives, finely minced

DRESSING
1. Combine lemon juice and salt in a small lidded jar. Cover tightly and shake until the salt is dissolved.
2. Add cream and chives. Shake until blended.
3. Will keep up to one week refrigerated. Shake well before using.

SALAD
1. Cut radishes into thin slices.
2. Place spinach, mint and radish slices into salad bowl.
3. Drizzle just enough dressing to lightly coat and toss gently.
4. Serve on salad plates or bowls.

*Chiffonade is a cooking technique in which leafy green herbs (such as mint and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons 
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Shrimp, Chervil and Sugar Snap Pea Salad

8/26/2015

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Picture
Recipe by Anna Gill

Serves: 4

24 large shrimp, shelled and deveined
3 tablespoons mayonnaise
3 tablespoons lite extra virgin olive oil
½ cup chopped chervil, plus 4 sprigs for garnish
1 tablespoon freshly ground pepper
1 small lemon, juiced
½ pound sugar snap peas, strings removed cut diagonally into bite-size pieces
6 medium radishes, cut into bite-sized pieces
3 small stalks fennel, trimmed and sliced into bite-sized pieces
Crisp lettuce, enough for 4 servings

1. Prepare ice bath for shrimp
2. Bring a large pot of salted water to a roiling boil. Place shrimp in the water for about 2 minutes until they turn pink and white. Remove from the cooking pot and place immediately into the ice bath. Let the shrimp sit for a minute then drain. Set aside.
3. In a medium size bowl, place mayonnaise, olive oil, ½ cup of chopped chervil, lemon juice and fresh pepper. Whisk together well. Set aside.
4. Place the shrimp, sugar snap peas, radishes and fennel into a bowl. Drizzle with the prepared mayonnaise mixture. Toss together well.
5. Prepare four serving dishes with lettuce leaves.
6. Spoon the shrimp and vegetable mixture over the lettuce and serve.
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Radish, Sugar Snap Peas and Feta Salad

8/25/2015

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Picture
Recipe by Anna Gill

Serves 4

SALAD
4 cups baby arugala
10 small red radishes, washed and quartered
¾ lb. sugar snap peas, cleaned, ends trimmed and strings removed
1 small zucchini, quartered lengthwise and cut into 1½ inch pieces
¼ lb. feta cheese, crumbled
3- 4 tablespoons Lemon Vinaigrette - recipe follows

LEMON VINAIGRETTE
Makes 1 cup

3 tablespoons fresh lemon juice 
3 tablespoons white wine vinegar 
1 tablespoon Dijon mustard 
½ teaspoon sugar 
¼ teaspoon salt 
⅛ teaspoon freshly ground pepper
½ cup vegetable oil


LEMON VINIAGRETTE
1. Whisk together first 6 ingredients in a small bowl; gradually whisk in oil until blended.
2. Keep refrigerated in a tight lidded jar for up to one week.

SALAD
1. Place arugala, radishes, sugar snaps, zucchini in a salad bowl.
2. Top with the feta cheese.
3. Drizzle just enough vinaigrette over the top to lightly cover.
4. Toss well and serve.
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    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

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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