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Ground Chicken Fried Rice

1/8/2025

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​ Ingredients
  • 1 pound ground chicken (or turkey)
  • 2 Tablespoons Olive Oil, divided
  • 1 1/2 cups cooked jasmine rice (fresh cooked or 10 oz bag frozen)
  • 2 1/2 cups riced cauliflower (or l0 oz bag frozen)
  • 2 cups mixed vegetables 
For the Sauce
  • 3 Tablespoons (45g) coconut aminos (or low sodium soy sauce)
  • 2 Tablespoons maple syrup
  • 2 Tablespoons rice vinegar
  • 2 Tablespoons chili garlic sauce (or sriracha, gochujang, etc.)
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon ground ginger
  • 3 scallions, whites and greens separated and thinly sliced
  • 1/4 cup water
Instructions
  1. Thinly slice the scallions, separating the whites and greens. Add the whites to a small bowl along with the remaining sauce ingredients, reserving the greens for serving. Mix the sauce together and set aside.
  2. Heat a large skillet over medium-high heat with 1 teaspoon of olive oil. Once hot, add the ground chicken and cook for 3-4 minutes untouched to brown one side. Once a golden brown crust forms on the bottom of the chicken, break it apart with a spatula and fully cook. Transfer to a bowl and set aside.
  3. Add the remaining olive oil to the skillet, followed by the rice, cauliflower rice, and mixed vegetables. Stir everything together and spread into an even layer. Cook for 5-6 minutes until vegetables are cooked to tender and rice and cauliflower are heated through.
  4. Once the rice is browning and crispy in spots, add the chicken back to the pan along with the sauce. Stir everything together and cook for 2-3 minutes until the sauce begins to caramelize on the bottom.
  5. Remove from the heat and serve immediately. Garnish with the scallion greens and toasted sesame seeds, if desired.   
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Cherry Tomato Scallion Salad

7/24/2024

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Ingredients:
2 16oz. containers of cherry tomatoes, halved or quartered
1 bunch of scallions,  finely chopped
1 bunch of cilantro, finely chopped
1 jalapeno, finely chopped (optional)

For the dressing
Depending on how much you are making, ration 2 parts olive oil,1 part lemon juice
Salt and pepper to taste
Directions:
​
Combine all the ingredients in a bowl. Toss with the dressing. Serve.
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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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Scallion Vinaigrette

7/19/2023

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Ingredients
  • ¼ cup white-wine vinegar
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • Pinch of sugar
  • ¾ cup extra-virgin olive oil
  • 3 chopped whole scallions (about ¼ cup)
Directions
  1. In a small bowl, whisk together white-wine vinegar, Dijon mustard, salt, pepper, sugar, and scallions.
  2. Slowly add extra-virgin olive oil, whisking until emulsified. Whirl all in a blender.  Refrigerate until ready to use.  





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Creamy Chilled Cucumber Soup

7/12/2023

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Ingredients
  • 1 English cucumber, peeled and cut into thirds
  • 1 cup Greek yogurt or more
  • 2-3 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 2 scallions, thinly sliced
  • 1 teaspoon dried dill or 1 tablespoon fresh dill
  • 2 tablespoons finely chopped mint
  • Salt and black pepper, to taste
  • Garnish:
  • • 2 slices cucumber rounds per bowl
  • • Mint sprigs
  • • Olive oil

Preparation1.  Combine all the ingredients (except garnish) in a blender and process until smooth
2.  Taste and adjust seasoning if needed.
3.  Chill for at least 2 hours.
4.  Serve with your choice of garnish.


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Creamy Triple Onion Dip

5/31/2023

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Ingredients
  •  1 shallot, minced
  • 1 container (16 oz.) sour cream
  • 1 envelope Onion Soup Mix
  • ¼ cup chopped fresh chives, plus extra for garnish
 
Preparation
 
1.  Cook  and stir shallots in nonstick skillet on medium heat 4 min. or until tender; spoon into medium bowl.
 
2.  Add remaining ingredients; mix well.
 
3.  Garnish with remaining chives. 
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Boiled Daikon Radish

3/21/2023

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​
INGREDIENTS
​
1 pound daikon radish 
1 slice ginger
1 cup water or stock
1 tablespoon oyster sauce  or vegetarian oyster sauce
½ teaspoon salt (or to taste)
¼ teaspoon sugar
¼ teaspoon ground white pepper 
1 scallion chopped
1/4 teaspoon sesane oil  

​INSTRUCTIONS
  1. Cut the daikon into half-inch thick, bite-sized pieces. In a pot, add 1 slice ginger, 1 cup water or stock, 1 tablespoon oyster sauce, ½ teaspoon salt, ¼ teaspoon sugar, ¼ teaspoon ground white pepper (a large pinch), and stir to combine. Add the daikon.
  2. Cover and bring everything to a boil, then reduce the heat to medium. Cook for 20 minutes until the daikon is fork tender, stirring occasionally.
  3. Right before serving, add in the chopped scallion, and a few drops of sesame oil (optional). Mix well and serve!


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Linguine with Cashews and Scallions

6/14/2020

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Picture
Kay Carroll adapted from Allrecipes
Serves 6
1 lb. Asian noodles or linguini
4 tablespoons soften butter
½ cup low-sodium teriyaki sauce
½ teaspoon fresh ginger, minced
1 bunch fresh scallions, diced
9 to 10 oz, cashew nuts



  1. Bring a large pot of lightly salted water to a boil. Place the pasta in the pot, cook 9 to 11 minutes, until al dente, and drain.
  2. Meanwhile, melt the butter in a large pan over medium heat, and sauté the cashews for about 5 minutes, until lightly browned.
  3. ​Add the ginger, teriyaki sauce and the scallion to the cashews. Sauté for 2 more minutes.
  4. Mix in the cooked pasta and continue to cook and stir until heated through.
  5. ​Serve.


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Chilled Cucumber Dill Soup

8/8/2018

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Picture
Serves: 4
 
4 medium to large cucumbers, coarsely chopped
1 cup plain yogurt
1 clove garlic, pressed
1½ teaspoons fresh lemon juice
1 scallion, diced
1 tablespoon fresh dill, shredded, plus 4 fronds for garnish
1 tablespoon good green olive oil
Salt and white pepper to taste
 
Optional:       4 tablespoons crumbled feta cheese
                        ¼ cup croutons


  1. Place cucumbers, yogurt, garlic, lemon juice, diced scallion, shredded dill, and 1 tablespoon of olive oil in a blender or processor.  Blend until completely smooth.
  2. Strain puree through a large sieve over a large bowl.  Press down hard on the solids.  Discard remaining solids.
  3. Season soup with salt and pepper
  4. Cover and chill for at least 2 hours.
  5. Pour soup into four serving bowls.  Garnish with fresh dill fronds and serve. 
  6. If desired, top each bowl with a few crumbles of feta cheese and croutons.
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Zoodle Pad Thai

7/4/2018

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Picture
Serves 4
 
16 to 24 oz. raw chicken, shrimp or pork, chopped
3 medium zucchini and or yellow squash, spiralized
2 tablespoons olive oil
1 large clove of garlic, pressed
1 small red bell pepper, julienned
1 cup dry white wine, divided
2 tablespoons brown sugar
3 tablespoons Asian Chili sauce
2 tablespoons low sodium soy sauce
½ cup shredded cilantro, divided
3 scallions, sliced on the diagonal
½ cup bean sprouts
½ cup pea shoots
¼ cup crushed peanuts
4 wedges of fresh lime

 
  1. In a large sauce pan, heat the olive oil over medium heat.  Add the garlic and sauté until aromatic.
  2. Add the chicken, shrimp or pork, as desired.  Sauté until just cooked through.  With a slotted spoon, remove to a holding dish and set aside.  Retain the cooking juices in the pan.
  3. Add half the white wine, brown sugar and the Asian Chili and soy sauces to the sauce pan and stir well. 
  4. Add the red pepper and sauté until the pepper strips are tender.
  5. Add half the cilantro and stir well.
  6. Add the remaining white wine and reduce by a third.
  7. Add the chicken, shrimp or pork back to the pan and re-heat.
  8. Place the spiralized zoodles in a large serving bowl.
  9. Distribute the sauce mixture in the pan over the zoodles.  Toss gently.
  10. Add the scallions, bean sprouts and pea shoots.  Toss again.
  11. Garnish with the remaining cilantro and the crushed peanuts and serve with lime wedges.
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SESAME CUCUMBER NOODLES

7/20/2016

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Picture
​Serves 3 to 4
 
6 large firm cucumbers
 
3 – 4 tablespoons lite-sodium soy sauce
2 tablespoons sesame oil
2 tablespoons unflavored rice vinegar
1 tablespoon honey
2 teaspoons Asian chili sauce (sriracha)
2 cloves of garlic, pressed or minced
⅓ cup tahini sauce (see note)
 
1 tablespoon white sesame seeds
4 to 5 scallions, thinly sliced on the diagonal
 
  1. Spiralize the cucumbers and place them in a paper towel lined colander.  Place another paper towel on top of the cucumbers and put a heavy bowl on top to gently squeeze out any excess moisture.
  2. Whisk together soy sauce, oil, vinegar, honey, chili sauce, garlic and tahini in a 3 to 4 cup measuring cup.  If you have a emulsifier, this is an opportune time to use it.
  3. Place the cucumber strands in a large serving bowl.  Spoon or pour in a small amount of the sesame sauce onto the cucumber and using a couple of forks, gently toss the cucumbers and sauce together.  Continue to add sauce until the cucumber is lightly dressed but not drenched in it.
  4. Sprinkle the sesame seeds and the scallions on top and serve.
 
NOTE: In a pinch you can substitute a creamy peanut butter for the tahini.
 
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Stuffed Pumpkin

8/26/2015

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Recipe by Anna Gill

Serves: 4 to 5

1 -4 to 5 pound sugar pumpkin
1 cup chicken broth
2 teaspoons salt
½ teaspoon nutmeg
½ teaspoon dry mustard
1 tablespoon vegetable oil
½ cup minced shallots
2 cups cooked wild rice
6 scallions, sliced diagonally
¾ cup mixed dried fruit: pears, cranberries, papaya, mango and apple
6 large shitake mushrooms, sliced thinly
1 teaspoon fresh, shredded sage
¼ cup pine nuts

1. Preheat oven to 350 degrees.
2. Cut the top from the pumpkin. Remove all seeds and strings.
3. Prick cavity with a fork and rub with 1 teaspoon of salt, the nutmeg and the mustard. Let the pumpkin sit for at least 15 minutes.
4. Add ¼ cup of chicken broth.
5. Put pumpkin in a shallow baking dish containing ½ inch of water. Place baking pan in oven and bake pumpkin for about an hour, more if a larger pumpkin is used.
6. As the chicken broth is absorbed, replace it with another ¼ cup. You may not use all of the broth.
7. Replace top of pumpkin during the last ½ hour of cooking.
8. Meanwhile, heat oil in a large skillet and sauté shallots and mushrooms lightly.
9. Stir in the wild rice, remaining salt, the scallions, dried fruit and pine nuts.
10 Stuff the baked pumpkin with the rice mixture, replace the pumpkin top and serve.

NOTE: When serving, scoop out pumpkin flesh with stuffing.

VARIATION: The original of this recipe included a pound of ground venison and half of the rice above. It is very good that way, but I then use it as a main dish rather than a side dish.
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Mediterranean Quinoa Salad

8/25/2015

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Recipe by Alicia Ghio the "Natural Princess"

1 cup quinoa, uncooked
2 cups vegetable stock (or any kind of stock you have on hand)
2-3 garlic cloves, finely chopped
1 cup zucchini, chopped
1 cup cherry tomatoes, quartered
1/3 cup scallions, thinly sliced on an angle
1/4 cup basil, chopped
3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
salt and pepper (to taste)


1. Rinse quinoa. Pour stock and quinoa into a medium pot. Over medium-high heat bring to a boil. Then reduce heat to a simmer and cover. Cook 15-20 minutes or until all the liquid is absorbed.
2. Pour the cooked quinoa into a bowl and set aside to cool.
3. In a large bowl combine: chopped garlic cloves, chopped zucchini, quartered cherry tomatoes, sliced scallions and chopped basil.
4. Stir in the cooled quinoa to the vegetables.
5. Pour on the balsamic vinegar and extra virgin olive oil.
6. Add salt and pepper to taste.
7. Serve at room temperature or slightly chilled.
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  • Home
  • Updates
    • Recipes
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    • A Practical Cat's Book of Household Clues
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  • More Info
    • Join the Market
    • About Us
    • Contact Us
    • Jobs
    • Winter Harvest 2020