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  • Home
  • Updates
    • Recipes
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    • A Practical Cat's Book of Household Clues
  • Inside the Market
    • Schedule and Directions
    • Vendors
    • Featured Guests
  • More Info
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    • Winter Harvest 2020

Strawberry, Spinach, Feta Salad

7/13/2022

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Add a protein to make this a main meal - chicken, pork tenderloin, flank steak, poached salmon, grilled shrimp.

INGREDIENTS

  • ​1 lb. strawberries
  • 5 oz. baby spinach
  • 3 tbsp. balsamic vinaigrette
  • 4 oz. goat cheese
  • 2 tbsp. pine nuts

PREPARATION
  1. In large bowl, combine strawberries, baby spinach, and balsamic vinaigrette. Toss to coat.
  2. ​Add protein of your choice, if using, and gently toss again.
  3. Divide among serving plates and top with goat cheese, and toasted pine nuts.
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Old Fashioned Strawberry Ice Cream

7/15/2020

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Picture
  1. Makes 1¼ quarts

1 pint strawberries, washed, hulled and halved
1 cup granulated sugar, divided
1 large egg
1 cup half and half
1 teaspoon vanilla extract
3 cups heavy cream

Cheesecloth, optional
Additional strawberries for garnish, optional
  1. Place the berries in a double boiler with ½ cup of sugar. Cook over medium heat for 10 to 15 minutes, stirring occasionally, until the fruit is very soft.
  2. ​Puree the fruit in a blender.
  3. If you prefer, you can now strain the mixture through cheesecloth to remove the seeds, but it is not necessary.
  4. ​Transfer the puree to a bowl and cool in the refrigerator.
  5. Place the remaining sugar, egg, half and half and the vanilla extract in a blender and blend until the mixture is smooth and the sugar is dissolved.
  6. Slowly, while the blender is running on its slowest speed, add the heavy cream.
  7. Transfer the mixture to your ice cream freezer and process according to your machine’s instructions.
  8. When the ice cream is about half frozen, add the fruit puree and continue the freezing as recommended by your machine’s instructions.
  9. Garnish and serve.
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Fresh Strawberry Granita

6/26/2018

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Picture
Serves: 8
 
1 cup water
½ cup sugar
3 -4 cups strawberries, halved or quartered, depending on their size
Juice of ½ lemon
Pinch of salt
 
Optional – replace ½ cup water with ½ cup Framboise strawberry liqueur


  1. Combine the sugar and water in a saucepan.  Bring to a boil.  Lower the heat and simmer for 2 to 3 minutes, until the sugar is fully dissolved.
  2. Cool the syrup to room temperature.  Set aside.
  3. Place the strawberry pieces in a blender with a tablespoon of water.  Blend until completely smooth.
  4. Place a fine strainer over a medium to large bowl.  Line the strainer with a cheesecloth.
  5. Pour the puréed strawberries into the cheesecloth.  Let drain for a few minutes.
  6. Pick up the edges of the cheesecloth and begin to twist them around, forming a pouch of the fruit.  Over the strainer, squeeze the pouch continually by twisting the ends of the cheesecloth to press the juices out and into the bowl.
  7. Discard the remaining solids and put the juice back into the blender.
  8. Add the water/sugar syrup to the blender along with the lemon juice and the salt.
  9. Mix well.
  10. Pour the mixture into a large flat pan or dish.  The larger the dish the more shallow the mixture, the easier the scraping.
  11. Place the pan or dish into the freezer for about 30 to 35 minutes.
  12. Take a fork and scrape it across all of the partially frozen mixture.  You can stir the resulting mixture slightly and gently and then re-spread it throughout the dish or pan.
  13. Repeat the scraping every fifteen to twenty minutes for up to 4 or 5 hours.  Basically until you are ready to serve.
  14. Granita may be store in a sealed container for up to a week.  To refresh its granularity, let it thaw slightly an hour or so before serving.  Return the granita to the freezer briefly, maybe 15 minutes, then scrape it with a fork as before.
 
COFFEE GRANITA
 
Serves: 4
 
Time: 15 minutes, plus 2 to 3 hours freezing
 
3 cups freshly brewed strong coffee
1/2 cup sugar, or to taste
1 tablespoon cocoa powder, optional
 
  1. Stir coffee, sugar and cocoa together; taste and add more sugar if necessary.
  2. Pour mixture into shallow metal or glass pan or bowl.  Freeze about 30 minutes, or until ice crystals begin to form at the edges.  Gently stir the crystals back into the liquid, not breaking them up entirely.
  3. Continue to stir and break up clumps of crystals every half-hour or so.  When the entire mixture has the texture of soft crushed ice, it's ready to serve. 
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Strawberry Coconut Soup - No Cook, No Dairy

7/3/2017

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Picture
​Serves 4
  • 2 cups Strawberries
  • 1 cup Orange Juice*
  • 1 cup Coconut Milk
  • 1 teaspoon good vanilla extract
  • 5 Mint leaves
 
Directions
  1. *If you are squeezing fresh oranges, you may want to use ½ cup orange juice.  Fresh has a much stronger flavor than pre-squeezed juice (even if it is 100% not from concentrate without pulp – which is what we used). Add a little more coconut milk or water if you need it to be a thinner consistency if you are fresh-squeezing the oranges.
  2. First, hull the strawberries, discarding the leafy tops. Then roughly chop them and add them to a blender. Add the orange juice, coconut milk, vanilla and mint leaves to the strawberries.  Puree until smooth, then serve chilled.  Garnish with strawberries or a few sprigs of minced mint leaves.
 
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Strawberry Rhubarb Crisp - Slow Cooker

7/3/2017

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Picture
​Ingredients
3 cups sliced strawberries
3 cups sliced rhubarb
1/2 cup sugar
1 tablespoon grated orange peel
1 cup yellow cake mix (dry)
1 cup old-fashioned oats
1/4 teaspoon ground cinnamon
1/2 cup cold butter, cut into cubes
Whipped cream, if desired
Steps
1    In medium to large slow cooker, toss strawberries, rhubarb, sugar and orange peel.
2    In medium bowl, stir cake mix, oats and cinnamon. Cut in butter with pastry blender or two knives until mixture is size of small peas. Dump on top of strawberry-rhubarb mixture.
3    Cover; cook on High heat setting 2 1/2 to 3 hours or until fruit is bubbling and crisp topping is lightly golden brown. Serve immediately with whipped cream.
 
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BUSY WOMAN’S STRAWBERRY TART

6/20/2017

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Picture
​Serves 6
 
1 lb. ripe strawberries, stem and leaves removed then sliced vertically
1 sheet frozen puff pastry dough, defrosted as instructed
1 cup whole milk ricotta
2 heaping tablespoons brown sugar
1 cup strawberry jam
 
Optional: fresh mint leaves
 
Equipment:  14” retangular tart pan with removable bottom
                        Pie weights (or marbles, or dried beans)
 
  1. Heat oven according to the instructions on the pastry package.
  2. Roll out the defrosted dough on a lightly floured surface.
  3. Transfer the dough to the tart pan.  Fold the edges over into the inside and press them gently into the inside and bottom of the tart.
  4. Line the dough with a sheet of aluminum foil, shiny side down.
  5. Fill the tart with pie weights.
  6. Bake for instructed by the dough packaging.
  7. Remove from the oven.  Remove the weights and the foil lining.
  8. Return to the oven for about 5 minutes.
  9. Mix the ricotta and the brown sugar well.
  10. Melt the strawberry jam in the microwave or on the stovetop.
  11. Remove the tart crust from the oven.
  12. Spread the ricotta mixture along the bottom of the tart.
  13. Add the strawberries, in some evenly distributed pattern, as pleases you.  Spoon or brush the melted jam across the top of the tart.
  14. Bake for an additional 5 to 8 minutes.
  15. Cool slightly.  Garnish with mint leaves if desired and serve.
 
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FARRO PORRIDGE

3/22/2017

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Picture
-Adapted from Missy Robbins,  Food & Wine
​Serves: 2
 
1 tablespoon unsalted butter
⅔ cup farro
1⅔ - ¾ cup boiling water
½ cup frozen mixed berries, defrosted
1 tablespoon honey
½ cup fat-free Greek yogurt
½ teaspoon ground cinnamon
2 tablespoons crushed or slightly chopped pistachios
 
  1. Melt the butter in a small sauce pan.
  2. Add the farro, tossing lightly to coat the grains, and cook for about 2 minutes.
  3. Add just enough of the hot water to almost cover the grains and continue to cook while stirring.  As the water is absorbed, continue to add boiling water, ½ cup at a time, while stirring.
  4. Continue cooking until the water is almost, but not completely, absorbed.  The grains should still move freely amongst themselves.
  5. Cover the pan and allow the farro to simmer over low heat until it is al dente.  About 10 minutes.
  6. Meanwhile, in a 2 cup measuring cup, place the fruit and the honey, mix gently.  Microwave for 30 seconds, mix again and microwave again for an additional 20 to 30 seconds.  You want the fruit to begin to meld with the honey and itself.
  7. In a small prep bowl, mix the yogurt and the cinnamon.
  8. When the farro is ready, add the yogurt and spice to the farro and mix.
  9. Divide the farro into two serving bowls, spoon the fruit over the top and sprinkle with the pistachios.  Serve while warm.
 
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Strawberry Risotto

8/26/2015

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Recipe by Anna Gill

Serves: 4

2 medium or 1 large shallot, minced
6 tablespoons butter
4 cups simmering vegetable broth (must be well heated before using)
1½ cup Arborio rice
2 cups dry white wine
2 ½ cups strawberries, plus a ½ cup for garnish, washed and hulled
½ cup half and half
½ cup Parmesan cheese, freshly grated
Salt and pepper

1. Melt 3 tablespoons of the butter in a large wide sauté pan.
2. Add the shallots and cook, stirring occasionally, over low heat until soft, about 3 to 5 minutes.
3. Add one cup of the wine and cook until it has evaporates. Then add the second cup repeating the process. All together about 5 minutes.
4. Add ½ cup of the hot broth to the rice mixture. Stir frequently until the liquid has been absorbed. Repeat the process a ½ cup at a time approximately 15 to 20 minutes.
5. While the rice is cooking, mash 2 ½ cups of the berries.
6. About half way through the broth and cooking process, add the mashed berries.
7. Test the rice, when done it should be tender but still have a bit of firmness.
8. Add the half and half, stirring until well blended and thickening.
9. Season with salt and pepper. Garnish with last ½ cup of berries and sprinkle lightly with the Parmesan cheese.
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Straaberra Pye

8/26/2015

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Recipe by Anna Gill

Makes 1 -9 inch pie

Note: Both the crust and the assembled pie need sufficient chilling time

For Crust:
2 cups vanilla wafer crumbs 
2 tablespoons sugar 
5 tablespoons melted butter 

For Filling:
6 cups strawberries, washed, hulled and halved if large
1 cup sugar
¼ cup cornstarch
1/8 teaspoon salt
½ cup water
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into very small pieces

Whipping cream

Crust:
1. Combine all ingredients in a medium bowl, and mix well.
2. Firmly press the crumb mixture evenly into a 9-inch pie plate.
3. Refrigerate for 3 to 4 hours before filling

Pie filling and assembly:
1. Puree 2 cups of the berries and set aside.
2. In a large saucepan whisk together the sugar, cornstarch and salt over low heat.
3. Add water and cook for 10 to 15 minutes, until thickened.
4. Add the pureed berries, lemon juice and butter and mix gently until butter bits are melted and the mixture is well blended. Set aside cool.
5. Place half the berries into the well chilled crust and spoon half the pureed mixture over it. Very gently shake the pie plate to distribute the ingredients.
6. Cover with the remaining berries and the remaining puree.
7. Refrigerate for four hours.
8. Serve with whipped cream.
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Grilled Strawberries with Balsamic Vinegar

8/25/2015

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Picture
Picture
Recipe by Anna Gill

Serves 4

24 – 28 large ripe strawberries, washed, drained and hulled
8-9 water-soaked wooden skewers
½ cup thick balsamic vinegar
Shredded basil or mint for garnish

1. Prepare grill for medium heat.
2. Thread the wooden skewers with the berries.
3. Place the berry skewers on the grill and cook for about 3 minutes.
4. Turn the skewers over and repeat.
5. Place the skewers on a serving dish and drizzle the berries with balsamic vinegar.
6. Sprinkle with the basil or mint and serve.
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Grilled Banana Splits

8/25/2015

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Picture
Recipe by Anna Gill

Serves: 4

4 firm ripe bananas
Spray cooking oil*
1 pint vanilla ice cream
Hot Fudge Sauce
1 to 1½ cups whipped cream
Chopped nuts**
Sprinkles**
4 pitted cherries or hulled strawberries**

*Pour a cup of Extra Light Olive Oil into a small spray bottle. Very effective for lightly coating food or pots and pans.
**These garnishes are optional and may be mixed and matched as desired.


1. Prepare your grill at a medium heat and let it heat up for at least 10 minutes.
2. Slice unpeeled bananas in half lengthwise. Spray both sides lightly with oil.
3. Warm the Hot Fudge Sauce and keep it warm until the assembly.
4. Fill a cup with hot water and place your ice cream scoop in it.
5. Place the banana halves on the grill cut side down. Grill for 1 to 2 minutes.
6. Using tongs or a wide spatula and grill fork, carefully turn the banana halves over and grill for another minute or two.
7. Again using the same utensils, remove the banana halves from the grill to a plate cut side up.
8. Using two forks, gently prize the caramelized bananas to the serving plates, 2 to each plate.
9. Using the now slightly warmed ice cream scoop, place two scoops of ice cream on top of the bananas on each plate.
10 Drizzle the warmed Hot Fudge Sauce over the ice cream.
11. Sprinkle with nuts.
12. Top with a dollop of whipped cream.
13. Toss a few Sprinkles over the whole, top with a cherry or a strawberry and serve.
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Fresh Strawberry Granita

8/25/2015

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Picture
Recipe by Anna Gill

Serves: 8

1 cup water
½ cup sugar
3 -4 cups strawberries, halved or quartered, depending on their size
Juice of ½ lemon
Pinch of salt

Optional – replace ½ cup water with ½ cup Framboise strawberry liqueur

1. Combine the sugar and water in a saucepan. Bring to a boil. Lower the heat and simmer for 2 to 3 minutes, until the sugar is fully dissolved.
2. Cool the syrup to room temperature. Set aside.
3. Place the strawberry pieces in a blender with a tablespoon of water. Blend until complete smooth.
4. Place a fine strainer over a medium to large bowl. Line the strainer with a cheesecloth. 
5. Pour the puréed strawberries into the cheesecloth. Let drain for a few minutes.
6. Pick up the edges of the cheesecloth and begin to twist them around, forming a pouch of the fruit. Over the strainer, squeeze the pouch continually by twisting the ends of the cheesecloth to press the juices out and into the bowl.
7. Discard the remaining solids and put the juice back into the blender.
8. Add the water/sugar syrup to the blender along with the lemon juice and the salt.
9. Mix well.
10. Pour the mixture into a large flat pan or dish. The larger the dish the more shallow the mixture, the easier the scraping.
11. Place the pan or dish into the freezer for about 30 to 35 minutes. 
12. Take a fork and scrape it across all of the partially frozen mixture. You can stir the resulting mixture slightly and gently and then re-spread it throughout the dish or pan.
13. Repeat the scraping every fifteen to twenty minutes for up to 4 or 5 hours. Basically until you are ready to serve.
14. Granita may be store in a sealed container for up to a week. To refresh its granularity, let it thaw slightly an hour or so before serving. Return the granita to the freezer and scrape it with a fork as before.
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Arugula Strawberry Feta Salad

8/25/2015

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Picture
Recipe by Drew Stichter, Hidden Valley Eatery, Washington, CT

For the salad:
Serves: 6 to 8

1 large bunch fresh arugula, about ½ lb.
2 medium roasted beets, diced
1 green apple, cored and diced
2 cups strawberries, hulled and halved/quartered
1 cup crumbled feta cheese
Candied walnuts, optional

For the Ginger Berry Dressing
Serves: 6 to 8

1 cup mixed seasonal berries (raspberries, blackberries, strawberries, blueberries)
1 Tablespoon raspberry vinegar
1 cup good green olive oil
2 tablespoons minced shallots
1 tablespoon honey
½ tablespoon freshly grated ginger
Freshly cracked pepper to taste

For the salad:
1. Tear the arugula into bite sized pieces and place in a salad bowl.
2. Add in diced beets, apples and the strawberries.
3. Top with the candied walnuts.
4. Drizzle lightly with the ginger berry dressing, toss gently and serve.

For the Ginger Berry Dressing
1. Puree the berries in a blender.
2. Add the vinegar, oil and honey and blend.
3. Add the remaining ingredients and mix well.
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    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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  • Home
  • Updates
    • Recipes
    • Through the Kitchen Window
    • A Practical Cat's Book of Household Clues
  • Inside the Market
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  • More Info
    • Join the Market
    • About Us
    • Contact Us
    • Jobs
    • Winter Harvest 2020