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  • Home
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Trick Snow Peas

6/28/2017

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Serves 6 to 8
 
1 lb. fresh snow peas
8 oz. whipped cream cheese
¼ teaspoon freshly ground black pepper
½ cup frozen green peas (keep in a bowl in the freezer until needed)
 
  1. Line a cookie sheet with plastic wrap.
  2. Rinse the snow peas with cold water and drain on a paper towel.
  3. Pull off the “string” of each pod on the inside of its curve with a paring knife.
  4. Make a slit in the pod where the string was, slightly opening the pod.
  5. In a small bowl, mix the cream cheese and the pepper well.
  6. If you have a pastry decorating bag, great.  If not, use a small plastic bag and, once filled, cut a small hole in one corner.
  7. Fill the bag with the cream cheese mixture.  Squeeze a little of the mixture into each slit pod and place it on the cookie sheet.
  8. When you have as many as you want, remove your peas from the freezer.
  9. Place 3 or 4 peas into the mouth of the pods, sticking them into the cream cheese mixture.
  10. Cover the cookie sheet with plastic and place into the refrigerator until ready to serve.  They can stay fresh for up to 4 days.
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KOHLRABI, APPLE, SNOW PEA SLAW WITH MINT  

7/27/2016

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​Serves: 4 as a side dish
 
2 tablespoons fresh lemon juice
½ cup light cream
1 tablespoon Dijon mustard
1 level teaspoon sugar
2 tablespoons shredded mint, plus leaves for garnish
¼ lb. snow peas, julienned
2 medium kohlrabi, trimmed and spiraled or julienned
2 medium Granny Smith apples, cored and spiraled or julienned
 
  1. Make your dressing before preparing the apples, so that the lemon juice will prevent the apple from discoloring.
  2. Mix the lemon juice, cream and mustard in a small jar and cover tightly.  Shake thoroughly.  Add the shredded mint, recover and shake again.
  3. Prepare the vegetables as above, and place in a large bowl.
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LINGUINE WITH SNOW PEAS, CHIVES IN CREAMY LEMON SAUCE

6/22/2016

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Picture
​Serves 4
 
1 lb. linguine
4 tablespoons good green olive oil
2 tablespoon unsalted butter
1 - 1½ cup half & half, fat free is fine
½ cup ricotta cheese
2 cups snow peas, sliced lengthwise, ¼ inch wide
2 teaspoons lemon zest
¼ cup chives, minced
2 tablespoons Parmesan cheese
1 cup basil, shredded or cut with a scissors
1 cup reserved pasta water
Salt & fresh pepper to taste
 
  1. Bring salted water to a boil in a large pot.
  2. Melt the butter and add the olive oil in a large saucepan on a low setting, then set aside.
  3. In a small bowl, whisk together the half and half and the ricotta.
  4. Add the liguine to the boiling water and cook according to the instructions until the pasta is al dente.
  5. Reserve a cup of the pasta water.  Drain the pasta and set aside momentarily.
  6. Over a low heat, re-warm the butter and oil.  Add the half and half, ricotta mixture and heat thoroughly, but gently.
  7. Add the lemon zest while stirring.
  8. Add first the cooked pasta and then the Parmesan cheese to the saucepan.  Toss it well.
  9. Adjust the liquid level as needed with the reserved pasta water, a spoonful at a time.  The sauce should be creamy.
  10. Add salt and pepper to taste.
  11. Add the snow peas and the basil and toss again to distribute the ingredients evenly.  Serve immediately, with additional Parmesan if desired.
 
NOTE: Because many of the ingredients come together quickly in the last few minutes, it is best to have all the mincing, cutting and zesting done in advance.
 
VARIATIONS:  Try adding a few pea shoots or fennel/rainbow/beet sprouts.
 
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Shrimp with Snow Peas

8/26/2015

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Recipe by Anna Gill

Serves: 4

¼ cup egg white
1 tbs. cornstarch
1 tbs. white wine
1 lb. uncooked shrimp, peeled, deveined and butterflied
1 tbs. diced tomato
1 tbs. low sodium soy sauce
2 tsp. sugar
¼ cup lite vegetable oil
1 medium onion, diced
3 large garlic cloves, pressed or minced
2 tsp. fresh ginger, minced
24 to 30 snow peas, strings removed
2 tsp. cornstarch dissolved in 2 tbs. water

1. In a medium bowl, combine the egg white, white wine and 1 tablespoon of cornstarch. Add shrimp and toss to coat. Let sit for about 30 minutes.
2. In a small bowl, combine tomato, soy sauce and sugar. Set aside.
3. In a wok or a large heavy skillet heat the oil. Add the onions, garlic and ginger. Stir-fry until the onion and the garlic begin to brown, approximately 3 minutes.
4. Stir the shrimp into the egg white mixture. Then add the shrimp and egg white mixture to the stir-fry and cook until the shrimp are just opaque, about 2 minutes. Add the dissolved cornstarch and stir until the sauce thickens.
5. Add the snow peas and toss briefly while in the wok or pan. Place all in a serving bowl and serve while hot.
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Sauteed Snow Peas, Tendrils and Shoots

8/26/2015

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Recipe by Anna Gill

Serves: 8

1 tablespoon canola oil
4 large cloves garlic, pressed or minced
¼ cup chicken stock
¼ cup white wine
⅓ cup oyster sauce
5 cups snow peas, strings removed
3 cups snow pea tendrils
5 cups pea shoots


1. Heat oil in a wok or a large, heavy pan over high heat.
2. Add garlic and cook briefly while stirring to prevent burning. Remove from heat.
3. Whisk together stock, wine and oyster sauce in a bowl. Add mixture to the wok or pan.
4. Add peas and tendrils. Cook turning peas constantly, until bright green and crisp, about 2 minutes.
5. Divide among 8 bowls; top each with a handful of pea shoots
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Mercato Profuso

8/25/2015

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Picture
Recipe by Anna Gill

Serves: 8

1 cup broccoli florets
2 cups asparagus pieces
1 cup slivered snow peas (or sugar snaps)
½ cup slivered carrots
1 cup slivered zucchini
1 small eggplant, diced into ½ to ¾ inch pieces
3 large crushed garlic cloves
20 - 24 ripe plum tomatoes (4 cups chopped)
Salt & pepper to taste
1 to 2 cups good green olive oil as needed
1 packed cup of shredded basil
½ cup pine nuts
1 lemon
1 ½ lbs. pasta of choice*

Freshly grated Parmesan cheese, optional


1. Place the eggplant on a shallow roasting pan and roast in a 300◦ oven for 15 to 20 minutes. Set aside.
2. Steam the broccoli, carrots and asparagus lightly. Saving the water, drain vegetables well and put aside.
3. Heat the reserved vegetable water, adding water if necessary, and heat to a boil.
4. Blanch tomatoes in boiling water for 30 seconds to loosen skin. Save the water again.
5. Peel and coarsely chop the tomatoes, retaining as much of the moisture as possible. (It is possible to place the whole peeled tomatoes in a bowl and chop them with a pair of kitchen shears. It's easier and it keeps more of the liquid too.)
6. Add garlic, basil, olive oil, pepper flakes, salt and pepper to the tomato mixture. Mix well. Add the juice of one lemon and mix again. Set aside
7. Cook pasta in the same water that steamed the veggies and blanched the tomatoes. Drain well. (Now you can throw out the water.)
8. Remove the crushed garlic cloves from the tomato mixture.
9. Add all vegetables, cooked and uncooked, to the tomato mixture and toss together. Reserving ¼ of the sauce, mix balance with the pasta in a large, comfortable bowl.
10. Pour remaining sauce on top of the pasta, sprinkle with pine nuts and serve with the grated cheese on the side as desired.

* Rotini or medium sized shells are good for this dish because they trap little bits of sauce.

NOTE: Almost any vegetable with do in this dish, and the more crunch the better
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Fennel, Apple and Snow Pea Slaw

8/25/2015

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Picture
Recipe by Anna Gill

Serves: 4

1 head fennel
½ red onion, very thinly sliced
1 red apple, thinly sliced and then slivered into matchstick shaped pieces
6 to 8 snow pea pods, slivered lengthwise
1 tablespoon fresh lemon juice
2 tablespoon good green olive oil
¼ teaspoon sea salt
Freshly ground black pepper


1. Trim the fennel and reserve the fronds. Halve the bulb lengthwise, and cut into very thin slices.
2. Place the fennel, the snow peas, apple and the onion into a large bowl.
3. Mix the olive oil, lemon juice, salt and pepper in a small jar with a tight fitting lid. Shake the dressing thoroughly.
4. Drizzle the dressing slowly and judiciously over the vegetables. Toss all the ingredients together well. Let the salad sit for 20 to 40 minutes so the flavors and get use to each other.
5. Cut the fennel fronds into small pieces. Sprinkle the fronds over the slaw and serve.
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    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.

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