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  • Home
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    • Recipes
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    • A Practical Cat's Book of Household Clues
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    • Winter Harvest 2020

Blueberry and Blue Cheese Salad

7/6/2022

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This recipe compliments of Taste of Home.

Ingredients
  • 4 cups fresh arugula
  • 2 cups fresh blueberries
  • 1 cup packed fresh flat-leaf parsley sprigs
  • 1 cup loosely packed basil leaves
  • 3/4 cup coarsely chopped chives
  • 3/4 cup crumbled blue cheese
  • 1/2 cup coarsely chopped fresh tarragon
  • 1/2 cup raspberry vinaigrette
  • 1 cup salted roasted almonds

Directions
  1. In a large bowl combine the first seven ingredients.
  2. ​Drizzle with dressing; toss to coat. Sprinkle with almonds.
  3. ​
Nutrition Facts1 cup: 249 calories, 21g fat (4g saturated fat), 9mg cholesterol, 368mg sodium, 11g carbohydrate (5g sugars, 4g fiber), 8g protein.

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Seared Scallops with Tarragon Butter Sauce

8/26/2015

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Recipe by Anna Gill

1¼ pounds large sea scallops, tough ligament discarded
7 tablespoons unsalted butter, cut into tablespoons, divided
¼ teaspoon of salt and pepper combined
2 tablespoons shallots, minced
¼ cup dry white wine
¼ cup white-wine vinegar
1 tablespoon finely chopped tarragon


1. Pat scallops thoroughly dry with paper towel.
2. Sprinkle scallops with salt and pepper.
3. Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Place scallops on a serving platter.
4. Add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced to 2 tablespoons.
5. Add juices accumulated from the scallops platter and reduce again until liquid is not more than ¼ cup.
6. Reduce heat to low and add 3 tablespoons butter, stirring until almost melted, then add remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency.
7. Stir in tarragon. Add salt if necessary. Pour sauce over scallops and serve.
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No Meanwhile Roast Chicken

8/25/2015

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Picture
Recipe by Anna Gill

Serves 3 – 4 

3 ½ to 4 lb. roasting chicken
One of the following flavorings:
10-12 whole star anise
• 1 large sprig fresh sage leaves & ¼ cup fresh shredded sage
• 1 large spring of fresh rosemary & ¼ cup fresh rosemary leaves
• 3 – 4 sprigs of fresh thyme & ¼ cup fresh thyme leaves in 3 tablespoons Dijon mustard
• 1 large sprig tarragon & ¼ cup shredded fresh tarragon leaves
• 4 to 6 whole crushed cloves & 2 cloves garlic, pressed or minced, plus 2 quartered lemons
½ cup dry white wine
2 cups chicken broth
8 tablespoons light butter
salt & pepper to taste


1. Pre-heat oven to 400◦.
2. Wash and pat chicken dry. Rub inside of chicken cavity with salt and pepper. Place 2 tablespoons of the butter in the cavity with one of the following:
7 or 8 whole stars of anise,
Sprig of sage,
Sprig of rosemary,
Sprig of thyme,
Sprig of tarragon, or
2 lemon quarters and 3 or 4 cloves of crushed garlic
3. Truss chicken. Dental floss works very well and can be pulled away without tearing the skin.
4. Melt the balance of the butter. Add one of the following to the melted butter:
Crumble the balance of the anise and add,
Add the fresh leaves of sage, rosemary, thyme/mustard mix or tarragon, or
Add the pressed or minced garlic and the juice of 2 lemon quarters
Add salt and pepper. Baste the chicken thoroughly.
5. Mix remaining basting sauce with 1 cup of chicken broth and the white wine. Set aside.
6. Place chicken on a rack in a roasting pan breast down. Pour 1 cup of chicken broth in the bottom of the roasting pan to keep the drippings semi liquid.
7. Put chicken in the oven for 30 minutes. If you happen to be passing you can give it an extra basting during this time, but it isn’t critical.
8. Baste chicken. Turn the chicken breast side up. (A pair of Bluette insulated rubber gloves is an easy way to turn poultry, but a 3 to 4 pound chicken turns easily with a large fork.) Reduce temperature to 350◦ and cook for about 35-40 minutes more, depending on the size.
9. Add chicken broth as needed. Baste at least once. When the leg can be jiggled without resistance, the chicken is done.
10. Remove the chicken to a platter and let it sit for about 5 minutes before carving.
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Fiddlehead Ferns with Bacon and Chinese Noodles

8/25/2015

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Recipe by Anna Gill

Serves: 4

¾ lb. transparent Chinese rice noodles
1 lb. fiddlehead ferns, cleaned, whole if small, otherwise halved lengthwise
3 slices bacon, cooked, drained and cut into 1 inch pieces
3 tablespoons butter
1 tablespoon fresh tarragon, minced
1½ teaspoon olive oil
Salt & freshly ground black pepper

1. Bring a pot of salted water to a boil. Blanche the fiddleheads for about 4 minutes then drain thoroughly. And rise 
immediately in ice water.
2.In a large bowl, soak the Chinese noodles in hot water while preparing the fiddleheads.
3.Melt the butter in a large skillet. Add the fiddleheads and cook for 3 to 4 minutes. 
4.Add the tarragon and the bacon, toss well. Season with salt and freshly ground pepper.
5.Drain the Chinese noodles. Toss the noodles with the olive oil.
6.Arrange the noodles in four bowls and spoon the fiddleheads over each one.
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Crab, Celeriac and Tarragon Salad

8/25/2015

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Recipe by Anna Gill

1 large egg raw yolk
1 tablespoon white-wine vinegar
1 tablespoon water
½ teaspoon salt
¼ teaspoon freshly ground pepper
3 tablespoons green olive oil
½ pound jumbo lump crabmeat, well picked over
½ pound celeriac, julienned
2 teaspoons chopped tarragon
3 tablespoons chopped chives
2 large ripe red tomatoes, thickly sliced
3 cups cut romaine leaves
French baguette, sliced


1. Put yolk, vinegar, water, salt and pepper into a blender and blend. While the motor is running, add the oil in a slow steady stream. Set dressing aside.
2. Place crab meat and celeriac in a medium bowl with the tarragon and the chives.
3. Sprinkle the dressing on the crab and celeriac mixture. Toss the mixture gently.
4. Spread the Romaine over four plates. Top each plate with tomato slices and mound with a scoop of the crab salad.
5. Serve with baguette.

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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

    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

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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