Serves: 6 to 8
3- 5 lb. pork loin roast
3 tablespoons fresh minced rosemary leaves
6 to 8 large sprigs of rosemary
2 cloves garlic, minced or pressed
½ teaspoon sea salt
1 teaspoon freshly ground pepper
1⁄4 cup good green olive oil
½ cup chicken or vegetable broth
½ cup good green olive oil
1 tablespoon fresh minced rosemary leaves
Chestnut purée – see recipe below.
Yield: 2½ cups
2 pounds chestnuts, boiled and shelled
2½ cups milk, plus for desired consistency
½ teaspoon salt
Zest of 1 lemon
1 vanilla bean
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.
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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.