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  • 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

Kale, Apple and Pancetta Salad

6/24/2020

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Serves: 4
⅓ cup extra virgin olive oil
4 ounces pancetta, diced
¼ cup Champagne vinegar
¼ cup pure maple syrup
¼ teaspoon salt
¼ teaspoon ground black pepper
1 small head radicchio, shredded
1 (8-ounce) bunch kale, stems discarded, leaves shredded
2 tart-yet-sweet apples, such as Granny Smith or Honeycrisp, sliced into thin matchsticks
¾ cup pecans, pan-toasted if desired
  1. Combine the olive oil and pancetta in a small saucepan over medium heat. Cook, stirring frequently, until pancetta is golden and crispy. Strain the pan drippings into a small bowl and leave the crispy pancetta off to the side to cool.
  2. ​Add the Champagne vinegar, maple syrup, salt and pepper to the pan drippings and whisk well. Set dressing aside.
  3. Combine the radicchio, kale, apples and pecans in a large bowl. Drizzle lightly with the dressing and toss gently. Adjust seasoning to taste with salt and pepper.
  4. ​​Garnish with the crispy pancetta and serve.
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Linguine with Cashews and Scallions

6/14/2020

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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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Asparagus, Lemon and Goat Cheese Pasta

6/8/2020

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Serves: 4
1 lb. fettucine pasta
1 lb. asparagus spears, trimmed, cut into 1½ to 2” inch pieces
¼ cup olive oil or less depending on the moisture needed
1 tablespoon finely grated lemon peel
1 - 5-to 5½ -ounce log soft fresh goat cheese
¼ teaspoon red pepper flakes
Salt and pepper to taste


  1. Set pasta pot with salted water and bring to a boil.
  2. ​Blanch the asparagus pieces for approximately 3 minutes in boiling water. Reserve the water. Scoop the asparagus pieces out of the water with a slotted spoon and set aside.
  3. Cook pasta in the same water until tender for the maker’s recommended time, until it is tender but still firm to the bite.
  4. ​Take one cup of the pasta water from the pot and set aside.
  5. Drain and place pasta in a large serving bowl.
  6. ​​Combine oil, lemon peel, and pepper flakes in separate medium size bowl.
  7. Coarsely crumble goat cheese into the oil/lemon peel/ pepper mix.
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Capellini with Arugula

6/3/2020

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Serves 4
1 pound dried capellini
½ cup olive oil
2 tablespoons butter
1 tablespoon minced garlic
1 tablespoon grated lemon peel
¼ cup fresh lemon juice
¼ cup chicken broth
2 teaspoon fresh chopped basil
¼ teaspoon sea salt, plus additional for finishing
⅛ teaspoon freshly ground pepper, plus additional for finishing
1 cup baby arugula
½ cup chopped fresh parsley
½ cup freshly grated Parmigiano-Reggiano cheese
½ lemon

  1. Bring a large pot of salted water to a boil.
  2. ​Place capellini in the boiling water, stir well and cook until al dente
  3. While the pasta is cooking, heat oil and butter in small saucepan over medium-low heat.
  4. ​​Stir in garlic, lemon peel, lemon juice, broth, basil, salt and pepper and raise heat to medium-high. Bring to a gentle simmer, reduce heat and simmer 3 minutes.
  5. Drain pasta, return it to its cooking pot and immediately pour the heated sauce over it, along with the arugula and parsley. Gently toss the pasta and sauce together. Transfer pasta to heated serving bowl. Top with grated cheese, a light sprinkling of salt and freshly ground pepper and a squeeze of lemon juice.
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Polenta with Portobella, Shiitakes and Cremini Mushroom Stew

3/11/2020

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Serves 6
STEW
3 tablespoons green olive oil, divided
2 cups sliced shallots
2 large cloves garlic, slightly crushed
2 lbs. mixed mushrooms, cleaned, trimmed and sliced about ½ inch thick
(Portobello, Shiitake and Cremini, work well together)
2 cups diced & drained tomatoes, fresh, frozen or canned
1 teaspoon fresh thyme leaves
1 teaspoon fresh sage, shredded
¼ teaspoon red pepper flakes
2 cups vegetable or chicken broth
2 tablespoons tomato paste, plus more if required
Salt & pepper to taste
¼ cup shredded parsley

POLENTA
1 cup instant polenta
4 cups vegetable or chicken broth (see brand instructions)
Salt to taste


  1. Heat 2 tablespoons of olive oil in a large, wide skillet.
  2. ​Add shallots, garlic cloves, salt and pepper. Sauté while stirring until onions are translucent.
  3. Remove the garlic from the pan and discard.
  4. ​Remove the onions with a slotted spoon to a bowl and set aside.
  5. Add the additional tablespoon of olive oil if it is needed, then add the mushrooms to the skillet. Sauté until the mushrooms have released their liquids and those liquids have begun to evaporate.
  6. ​Add the thyme, sage red pepper flakes and the tomato paste. Stir the additions into the mushrooms well. Add the sautéed onions back to the skillet. Stir in 1 cup of the broth, reduce heat to a slow simmer.
  7. Continue to cook adding broth to keep a gravy like thickness to the liquids. If necessary, add another tablespoon of tomato paste.
  8. ​While the stew is stewing, prepare the polenta according to the brand instruction. In most case, this consists of heating the broth to a rolling simmer and gradually adding the polenta while stirring.
  9. When the stew is ready place it in a serving bowl and garnish with the parsley. Serve together with the polenta.
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Shaved Heirloom Carrots and Parsnips                                          adapted from Milk Street

2/19/2020

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Serves 4
8 to 10 large colorful heirloom carrots (about 1½ pounds), scrubbed
3 small to medium parsnips, scrubbed
Kosher salt
1 tablespoon poppy seeds
¼ cup extra-virgin olive oil
2 medium garlic cloves, smashed and peeled

2 star anise pods
¼ cup lemon juice, plus more as needed
1 teaspoon white sugar, plus more as needed

½ cup lightly packed fresh Italian parsley, shredded
  1. Use a Y-style peeler or a mandoline to shave the carrots from top to bottom into long, wide ribbons, rotating as you go. Stop shaving when you reach the core; discard the cores.​
  2. ​Place the ribbons in a large, microwave-safe bowl and toss with ¾ teaspoon salt. Cover and microwave on high until wilted but still crisp-tender, 4 to 6 minutes, stirring once halfway through; set aside, uncovered, leaving any liquid in the bowl.
  3. In a small saucepan over medium, toast the poppy seeds, stirring often, until fragrant and slightly darker in color, about 2 minutes.
  4. ​Transfer the seeds to a small bowl. In the same saucepan over medium, heat the oil, garlic and star anise, stirring occasionally, until the garlic begins to brown at the edges, 1 to 2 minutes.
  5. Reduce the temperature to low, add the lemon juice and sugar, then whisk until the sugar dissolves. Bring to a simmer and cook, whisking occasionally, for 3 minutes. Remove and discard the garlic and star anise.
  6. ​Pour the warm dressing over the carrots and toss. Let stand for 15 minutes.
  7. Add the poppy seeds and parsley, then toss again. Taste and season with additional salt, lemon juice and/or sugar, then transfer to a serving dish.
​NOTE: Don't overcook the carrots in the microwave. The ribbons should be wilted but still have texture; they shouldn't be completely tender and limp. And be sure to let the carrots stand for 15 minutes after dressing to absorb the flavors.


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Leftover Potato, Ham and Cheddar Soup

1/14/2020

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​Serves 6 to 7
3 to 4 cups leftover baked or roasted potatoes, cubed
4 to 6 cups chicken or vegetable broth
2 tablespoons olive oil
1 large onion, chopped
3 stalks celery, chopped
3 medium carrots, cut into ¼ inch rounds
2 to 3 cups leftover smokey baked ham, chopped
4 tablespoons shredded cheddar cheese

Directions
  1. Place the potatoes in a large sauce pan/soup pan with broth. Bring to a boil, reduce heat and simmer for 10 minutes.
  2. When appropriate temperature, puree about half of the potato and broth mixture in a blender or processor, depending on how chunky you want your soup.
  3. While potatoes and broth are simmering, sauté onions, celery and carrots in olive oil, until softened – about 15 minutes.
  4. Add pureed mixture, the sautéed vegetables and the ham into the soup pot. Bring all to boil and immediately reduce heat to a simmer for 15 minutes.
  5. Add the cheddar cheese, stir briefly and serve.
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Roast Goose with Pear Thyme Glaze and Pear Onion

1/1/2020

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Serves: 4 to 6

1 (9-to 11-pound) goose, room temperature
2 medium onions, sliced
5 - 6 cups cored, peeled and sliced pears, (drained canned pears w/o added
sugar work well)
8-10 sprigs fresh thyme, divided
1 lemon cut in half
Salt & fresh ground pepper
½ cup chicken broth
1½ cups pear jam or jelly
1 cup dry white wine


  1. Preheat oven to 450°.
  2. Remove giblets and neck from the goose. Rinse well and pat dry.
  3. Prick the goose skin all over the bird to allow the fat to drain off.
  4. Sprinkle the inside of the goose with a little lemon juice from one of the halves, then season with salt and pepper.
  5. Place ½ cup of the sliced onions, ½ cup of the sliced pears and 2 or 3 sprigs of thyme into the cavity. Truss the goose cavity with dental floss, secure the legs with more dental floss. Tuck the wings into themselves and tight to the body. Secure the flap of skin to the back of the goose with either a very small skewer or sew it up with the dental floss.
  6. Place the goose breast up on a rack in roasting pan. Rub the skin with one half of the lemon. Turn the bird over and repeat the process with the other half of the lemon. Rub salt and pepper all over the bird. Place the goose breast down in the roasting rack. Put a ½ cup of chicken broth into the bottom of the roasting pan. Place the goose in the oven and roast for about 40 minutes. While the bird is roasting, use a baster every 20 to 25 minutes to remove the excess goose fat to a large jar.
  7. ​Reduce the oven temperature to 375°.
  8. Remove the roasting pan from the oven and turn the goose breast side up. Return the roasting pan to the oven and roast for 40 to 60 minutes more.
  9. ​While the bird is roasting, heat a tablespoon of goose fat a large pan with an oven-proof handle on the stovetop. Add the remaining sliced onions and sauté until translucent. Add the remaining sliced pears and a few more sprigs of thyme to the onions and sauté about 5 minutes. Season with salt and pepper and then set aside.
  10. Place the pear jelly in a small saucepan with the white wine. Add a sprig or two of thyme. Bring the combination to a simmer and reduce by ¼ . Set aside.
  11. When the goose reaches 150° with a thermometer in the fleshiest part of the breast, remove the goose from the oven to a serving platter. Using a pastry or basting brush, distribute the pear glaze liberally. Tent the goose loosely with foil for twenty minutes before serving.
  12. Turn on your broiler and place the pan of onions and pears under it for about 3 to 5 minutes, until the tips of the pears and onions begin to brown. Remove to a serving dish.
  13. ​Carve the goose and serve with both the pear onion compote and any remaining glaze.
NOTES:
- Every 25 to 30 minutes, use a baster to remove excess goose fat from the roasting pan. It will prevent your smoke alarms from alarming the neighbors. Set the goose fat aside, it can be rendered and used for many other delicious dishes.
- Many food sources say to cook the goose to an internal temperature of 160° to 165°. The last time I did that I had an overdone and too chewy goose. When you remove the goose from the oven it will continue to cook. Goose, like duck, should be a little pink.
​- Thermal kitchen gloves are the absolute best poultry turners. You get to have your hands directly and firmly on the bird. It doesn’t tear the flesh, or slip and flip the bird flying.   
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Chocolate Peppermint Truffle Tart

12/18/2019

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Serves: 12
Crust
9 oz. chocolate wafers, broken
2 tablespoons sugar
4 to 5 tablespoons butter, melted

Chocolate Peppermint Filling
12 oz. unsweetened chocolate, roughly chopped or broken
5 tablespoons cold butter, cut into cubes
1½ cup heavy cream
1½ cup sugar
1½ teaspoon peppermint extract

Optional Toppings & Garnish
Sweetened whipped cream
Ice-cream
Colored sugar crystals with stencil
Crushed red and green candy canes with stencil

  1. Preheat oven to 350°.
  2. ​Lightly butter a 9” round springform pan with removable sides.
  3. In a food processor, process the broken cookies until finely crumbled. Add the sugar and pulse until fully blended. Then add just enough melted butter to moisten the whole and make it malleable.
  4. Press the cookie crumbs into the bottom and the sides of the prepared pan.
  5. Place the cookie crumb pan in the oven and cook for 5 minutes, until the crust is firm. Remove to a rack and let cool.
  6. Place the chocolate and the cold butter cubes in a medium bowl. Set aside momentarily.
  7. ​In a small saucepan, bring the cream and the sugar to a steady simmer. When the sugar is completely dissolved, pour the cream and sugar mixture over the chocolate and butter in the bowl, whisking constantly until the chocolate and the butter are fully melted and blended.
  8. Whisk in the peppermint extract until it is fully blended.
  9. Pour the entire mixture into the prepared cookie crust. Set in the refrigerator and allow to cool for at least one hour.
  10. ​Remove the tart from the refrigerator an hour before serving and garnish the tart as desired.   
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Janet's Tomato Vegetable Soup/Stew

12/18/2019

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Note: This is a double batch and will easily feed 35-40 people.
Ingredients
Olive oil
3 Cups Chopped Onions

12-15 Cloves Garlic, finely chopped
3 Cups Chopped Carrots

3 Cups Chopped Celery
1/2 Head Green Cabbage, cut into coarse chunks

2 28 oz. cans of chopped tomatoes
2 cans stewed tomatoes

2 cans pureed tomatoes
½ can tomato paste

4 containers vegetable broth
3 cups Northern white beans, cooked

4 Tbsp. Worcestershire sauce
4 Tbsp. Basil

2 Tbsp. Oregano
2 Tbsp. ground Thyme

2 Tbsp. dried Rosemary
4 whole Bay Leaves
Salt & Pepper to taste
1 to 2 Tbsp. Red Pepper flakes

Directions


  1. Start with a large soup pot. Add olive oil and heat pot to medium or medium high heat.
  2. Add onions, garlic and cook until onions soften (2-4 minutes).
  3. Add carrots and celery and cook about 5 minutes.
  4. Add the dried herbs and bay leaves.
  5. Add the cabbage and stir, cook for about 5 minutes.
  6. Add all the tomato items and stir.
  7. Add all the broth, stir until incorporated, then add Worcestershire sauce.
  8. Put half of the white beans in the food processor until they are well mashed. Put the other half in the soup.
  9. Simmer for 2 hours or so, stirring very often to be sure it doesn’t stick on the bottom.
  10. Taste and adjust seasonings to your liking.
  11. Add anything else you want. I like to add zucchini and yellow squash and maybe some parsley.
  12. Use the mashed white beans to thicken the soup to your liking.


You can also add meat or shrimp to make the soup a little more robust.
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Firehouse Chili - 2017 Award Winner

12/12/2019

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Louisiana firefighter Jeremy Chauvin dedicated the recipe to his brother, Spencer. a local fire chief who died while on the job in 2016. The actual chili recipe comes from Chauvin’s mom, and adds a New Orleans twist to a classic red chili. The ground beef, spices, and tomatoes are combined with a dark roux, made from butter and flour cooked until the mixture goes a deep shade of brown. The roux is mixed with “trinity,” a mix of bell peppers, onions, and celery native to Louisiana, then added into the chili. Recipe declares as prepared below serves 8 people. That is a VERY generous serving!

Ingredients:
For the chili mixture
2 tablespoons cooking oil
3 pounds ground beef
1 ½ teaspoons salt
½ teaspoon black pepper
½ teaspoon white or cayenne pepper
½ teaspoon turmeric
½ teaspoon curry powder
1 tablespoon chili powder
3 tablespoons steak sauce (or soy sauce)
2 tablespoons Worcestershire sauce
3 ½ cups diced tomatoes
1 cup ketchup
2 cups tomato sauce
1 ½ cups tomato paste
1-2 cups V-8 juice 1 tablespoon apple cider vinegar Hot sauce to taste.
​

For the roux mixture
​
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons flour
3 stalks celery, diced
2 bell peppers, diced (this used red and yellow jarred roasted peppers)
1 white onion, diced
2 shallots, diced ( this used an additional onion instead)
3 cloves garlic, finely diced

Cooking Instructions
:
1. In Dutch oven over medium-high heat, add 2 tablespoons of oil. Brown ground beef.
2. Drain beef; return to Dutch oven. Add salt, white pepper, black pepper, curry powder, turmeric, chili powder, steak sauce, and Worcestershire sauce. Add diced tomatoes, cover, and cook 15 minutes.
3. In large skillet, melt 2 tablespoons butter. Add 1 tablespoon olive oil. When the butter is foamy, whisk in 2 tablespoons flour until fully incorporated. Continue to whisk until the mixture reaches a dark brown color.
4. Add diced celery, bell peppers, onion, shallots, and garlic. Stir to fully combine.
5. Uncover the chili mixture, and add roux with vegetables. Add ketchup, tomato sauce, tomato paste, V-8 juice and apple cider vinegar. Bring up to a simmer and serve hot. Taste and add hot sauce to taste.
6. Enjoy with cheese, sour cream, chips, on a burger, or any other way you want!
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Creamy Turkey Wild Rice Soup

12/4/2019

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Serves: 8
2 tablespoons olive oil
8 oz. mushrooms, sliced
1 cups carrots, sliced
1 cups celery, sliced
½ cup chopped onions
6 – 8 cups turkey or chicken broth
2 cups cooked wild rice (approximately 1½ cups uncooked)
1½ cups turkey gravy
1½ cups light cream, room temperature
4 cups cubed turkey
Salt and pepper to taste
4 tablespoons fresh minced parsley
  1. Heat the olive in a large stock pot over medium high heat.
  2. ​Add mushrooms, carrots, celery and onion. Cook about 5 minutes until tender.
  3. Add the broth and bring to a boil. Reduce to a simmer and cook for about 20 to 30 minutes.
  4. ​Add in the wild rice, turkey gravy, and turkey then return to a simmer until all the ingredients are warmed through. Remove from the heat.
  5. Season with the salt and pepper to taste.
  6. Mix a cup of the cooked liquid slowly with the light cream in a separate bowl.
  7. ​Add the cream mixture slowly to the stoup, stirring constantly
  8. Ladle into serving bowls and garnish with the parsley.
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Gluten-free Pumpkin Cheesecake with Gingersnap Crust

11/20/2019

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Serves 8
​
Crust:
2 ½ to 3 cups gluten-free gingersnap cookies crumbled medium finely
3 tablespoons brown sugar
6- 8 tablespoons melted unsalted butter
Pinch of salt


Cheesecake:
1 tablespoon softened unsalted butter
24 oz cream cheese, softened
1 cup brown sugar
1 ½ cups pumpkin puree
½ cup heavy cream

⅓ cup maple syrup
1 tablespoon vanilla extract
¼ teaspoon ground cloves
½ teaspoon ground allspice
¾ teaspoon ground cinnamon
4 large eggs


  1. Preheat oven to 350°.
  2. ​Butter a 9-inch springform cakepan and set aside.
  3. Use a fork to combine the gingersnap crumbles, 3 tablespoons of brown sugar and the melted butter, taking care to add only sufficient butter to bind the other ingredients.
  4. ​Press the crust mixture into the bottom and up about 2 inches of the sides of the buttered pan.
  5. Add the cream cheese and brown sugar to a large bowl and beat with an electric beater until the mixture is light and fluffy.
  6. ​Add the pumpkin, stirring to blend well.
  7. Add the heavy cream, maple syrup, cinnamon, allspice and vanilla. Stir to blend well.
  8. ​Add one egg at a time and using an electric beater on a slow speed, beat each egg into the mixture thoroughly.
  9. Pour the batter into the prepared springform pan. Bake in in the preheated oven for 55 to 85 minutes or until the center is set.
  10. Set on a rack to cool for 30 minutes. Then refrigerate overnight.
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November 13th, 2019

11/13/2019

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Makes: 2¼ quarts
2 tablespoons butter
1 medium onion, chopped
3 garlic cloves, minced
½ cup dry white wine
3 pounds turnips, peeled and diced into 1-inch cubes
1 quart reduced-sodium chicken broth
1 medium potato, peeled and cubed
1 cup half & half
½ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon good green olive oil
1 tablespoon of your favorite hot pepper sauce
3 cups fresh baby spinach
  1. In a large soup pot, melt the butter over medium-high heat.
  2. ​Add onion and cook and stir until tender.
  3. Add garlic and cook 1 minute longer.
  4. ​Stir in wine. Bring the mixture to a boil, then reduce to a simmer. Cook until liquid is reduced by half.
  5. Add turnips, broth and potato. Return to a boil, then reduce to a simmer, uncovered for 20-25 minutes, until vegetables are tender.
  6. ​Cool slightly then process the mixture in a blender or processor, in batches as required until the mixture is pureed.
  7. Return the soup to pan and stir in the cream, salt, nutmeg and hot pepper sauce. Heat the soup through over medium low.
  8. ​​While the soup is reheating, heat the olive oil in a large skillet over medium high heat. Add the spinach and wilt it gently.
  9. Ladle the soup into serving bowls, top with the wilted spinach and serve.   
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Roasted Acorn Squash with Nutmeg

11/6/2019

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Serves 2
1 medium acorn squash
2 tablespoons softened sweet butter
½ teaspoon salt
½ teaspoon freshly ground pepper
¼ teaspoon nutmeg


  1. Preheat oven to 350°
  2. ​Halve the squash lengthwise from stem to toe. Scoop out the seeds and strands.
  3. Shave a tiny bit of the outside middle of each half, so that each half will sit flat.
  4. ​With a small sharp knife, slit the flesh repeatedly around the inside edge of each half.
  5. Put 1 tablespoon of butter in each half. Then distribute the seasonings equally between the two halves.
  6. ​Roast in the oven for 40 to 50 minutes, depending on the size of the squash, until it is easily pierced with a fork.
  7. Serve at will.


NOTE: This recipe can readily be doubled. Roasted squash freezes well.
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Italian Roast Pork Loin with Chestnut Puree

10/30/2019

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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

Emulsion:
½ cup good green olive oil
1 tablespoon fresh minced rosemary leaves

Chestnut purée – see recipe below.

  1. Oven at 300°F.
  2. Combine 3 tablespoons minced rosemary, garlic, salt, pepper, and olive oil.
  3. Rub rosemary mixture all over pork loin.
  4. Heat a large dry skillet for 1 full minute then place the pork into it and sear on all sides.
  5. Place pork on top of a bed rosemary springs in roasting pan.
  6. Roast for hour and 10 minutes to 1 hour and 45 minutes until meat thermometer reads 145°F for slightly pink.
  7. While roasting, make the emulsion by blending the ½ cup of green olive oil with 1 tablespoon of minced rosemary and gently keeping it warm until ready to serve.
  8. When the pork is done remove it from the oven and tent it with foil for about 20 minutes.
  9. When ready to serve, place a ladle of chestnut purée on each dish and top with slices of the roasted pork loin. Finally, drizzle each dish with a tablespoon of the emulsion.

CHESTNUT PUREÉ
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


  1. Mash the chestnut meats through a food mill or a processor.
  2. Heat the milk in a medium saucepan whisking gently.
  3. Prepare the vanilla by slitting the bean lengthwise but only half way through the bean. Scrape out the tiny seeds into the milk. Then put the pod into the mix as well. Cook mixture for about 10 minutes.
  4. Remove the vanilla bean pod and discard.
  5. Add the chestnut purée to the saucepan and blend it into the milk mixture well.
  6. Cook for 15 to 20 minutes, stirring occasionally. The purée is ready when it is a creamy and can coat a wooden spoon.


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Pumpkin Roasted in Rosemary and Olive Oil with Burrata

10/22/2019

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Enjoyed by Anna at lunch in Bologna.  Thick slices of pumpkin roasted in a bit of olive oil and sprigs of rosemary. Then it was served with a small ball of Burrata, an extra creamy mozzarella that makes a sack of itself to hold the creamiest part. Try it yourself and let us know your results.   
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Seckle Pears Roasted with Wine, Vanilla, Thyme and Marscapone

10/16/2019

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Serves: 4
Cream
1 cup whipping cream
1 whole vanilla bean
½ cup Mascarpone
1 tablespoon confectioner’s sugar

Roasted Pears
8 Seckel pears, halved and cored
2-3 tablespoons fresh lemon juice
2 tablespoons sweet butter, diced
1 tablespoon granulated sugar
½ cup dry red wine
16 small sprigs of fresh thyme, divided


  1. Pour the cream into a medium bowl.
  2. ​Carefully slit the vanilla bean down one side and scrape the seeds into the cream. Stir well then add the bean pod too. Place in the refrigerator for at least an hour
  3. Pre heat oven to 375°.
  4. ​Place pear halves cut side up in a baking dish large enough for them to fit snugly.
  5. Pour the wine into the bottom of the baking dish.
  6. ​Drizzle the lemon juice over the pears. Then sprinkle the pears with the granulated sugar.
  7. Top the pears with half of the thyme sprigs.
  8. ​Place the baking dish into the oven for 15 to 20 minutes, depending on the size of the pears.
  9. Remove from the oven, turn the pears cut side down and return to the oven for another 15 to 20 minutes.
  10. ​Remove the cold cream from the refrigerator. Add the mascarpone to the bowl and beat with an electric whisk until well blended.
  11. Add the confectioner’s sugar to the cream mixture and continue whisking until soft peaks will form.
  12. Remove the pears from the oven when a toothpick will slide into the flesh easily. Discard the roasted thyme sprigs.
  13. ​Place pears on serving dishes. Top with a substantial dollop of the cream and garnish with the remaining thyme sprigs.
​NOTE: the pears can be roasted in advance and re-warmed when desired.
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Eggplant Stuffed with Pancetta, Peppers, Tomatoes and Leeks

10/9/2019

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Serves 4
2 medium eggplant
12 oz. chopped pancetta
1 small clove of garlic, pressed or minced
1 leek, white part only, halved and thinly sliced
½ cup bell peppers, diced
1 cup tomatoes, diced
½ cup dry white wine
1 cup shredded cheddar cheese
3 tablespoons shredded parsley
  1. Preheat oven to 375°.
  2. ​Halve each eggplant. Scoop out the insides and dice. Retain the eggplant shells on the side.
  3. Heat a large saucepan. Add the pancetta and cook until it releases its drippings but is not yet crispy. Using a slotted spoon, drain the pancetta and set aside. Pour off all but 2 tablespoons of the drippings in the saucepan.
  4. Add the leeks, garlic and the peppers to the saucepan and sauté until softened and translucent, stirring occasionally.
  5. Add the diced eggplant and the tomatoes. Mix well, then add half the wine. Sauté about 2 to 3 minutes while stirring. Add the remaining wine as needed to keep the mixture moist.
  6. ​Remove from the heat and let cool slightly.
  7. Add the pancetta back pan and blend it to the mixture.
  8. Sprinkle a little of the shredded cheese into each of the four eggplant shells.
  9. Spoon the mixed vegetables into the eggplant shells and top with the remaining shredded cheese.
  10. Sprinkle a little of the parsley on top of each shell.
  11. Place in the oven and let bake for 20 to 25 minutes.
  12. ​Garnish each shell with the remaining parsley and serve.
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Panzanella Salad Soup

10/2/2019

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This soup is literally left over panzanella salad.  Add all the salad ingredients to a pot.  Add sufficient liquid to be able to cook/simmer the soup for 20 minutes.  Puree in batches.  Eat room temperature or hot.  Freezes well.

There are a variety of recipes for panzanella salad, with the basic ingredients being tomatoes and slightly stale bread cubes.  The recipe tasting version included summer vegetables and was dressed with a balsamic vinaigrette.  Vegetable broth was used for the broth.

Ingredients for salad
Zucchini cut into 1 inch pieces
Tomatoes cut into 1 inch pieces
Thinly sliced red onion
Fresh corn kernels
French bread baguettes, slightly stale, cubed
Fresh mozzarella cheese pearls

Dressing:
Olive oil 

Balsamic vinegar
Minced garlic
Italian seasoning
Salt and coarsely ground pepper
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Cream of Celery Soup

9/25/2019

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Serves: 4 – 5
3 small cloves of garlic, peeled and pressed or minced
8 small to medium stalks of celery, trimmed and sliced, a few leaves reserved
3 small leeks, sliced
2 potatoes, peeled and diced
7 cups of water
1¼ cup hot milk
2 tablespoons butter
2 tablespoons cake flour (all-purpose is fine)
1 whole clove
1 teaspoon sea salt
1 teaspoon white pepper
  1. Place all the prepared vegetables into a large soup pot. Add water and bring to a simmer. Cover and continue to simmer over a medium heat for about 45 to 60 minutes. Stir occasionally.
  2. ​In a medium sauce pot, melt the butter.
  3. When the butter foam begins to subside, whisk in the cake flour until smooth.
  4. ​Slowly pour the hot milk into the flour butter mixture, whisking briskly.
  5. Add the clove, salt and pepper and whisk together smoothly.
  6. ​Set the white sauce aside.
  7. When the soup pot vegetables are cooked, remove from the heat and blend the contents in a blender or processor, being careful with the hot liquid. Do it in batches as required by your equipment.
  8. ​Return the blended vegetables to the soup pot. Whisk in the white sauce until well mixed.
  9. Adjust the seasonings as required.
  10. ​Serve hot and garnish with the reserved celery leaves.
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Chicken Normandy

9/18/2019

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Serves:4
8 chicken thighs
Salt and freshly ground black pepper

5 tablespoons butter, divided
2 tablespoons olive oil
1 large onions, diced

2 carrots, diced
3 sprigs thyme
1 bay leaf
½ cup Calvados or Applejack

2 cup cloudy apple cider
4 large shallots, peeled and halved, but left connected at the root
3 medium apples, peeled, cored and cut into wedges
1 cup crème fraîche
  1. Preheat oven to 375°.
  2. ​Season the chicken with salt and pepper.
  3. In a Dutch Oven or a deep, heavy saucepan, melt 2 tablespoons of the butter with the olive oil over medium-high heat. Add the chicken skin side down and brown. Turn and brown the opposite side. Transfer to a plate.
  4. ​Pour off all but about 2 tablespoons of the fat from the Dutch oven. Add the diced onions, carrots, thyme and bay leaf and cook until the onions are translucent, about 5 minutes.
  5. Add the Calvados or Applejack, bring to a low simmer. Add the cider, scraping up the brown bits. Bring to a boil, reduce to a simmer. Cook, stirring occasionally until the liquid is reduced by half.
  6. ​Return the chicken to the pan. Cover the Dutch oven and place it into the oven for approximately 30 minutes.
  7. While the chicken is cooking, melt 2 tablespoons butter in a large skillet. Add the shallots and a pinch of salt, cover and cook over medium heat for 10 minutes, shaking the pan occasionally.
  8. ​Add the last tablespoon of butter to the skillet and increase the heat to medium high. Shift the shallots to the outer edges of the pan and add the apple wedges to the center. Sear on each side for about 10 minutes, until caramelized.
  9. Remove the Dutch oven from the oven. Transfer the chicken pieces to a serving bowl. Cover with foil.
  10. ​Strain the Calvados and vegetable sauce into a large measuring cup. Dispose of the strained vegetables and return the liquid to the pan.
  11. Whisk in the crème fraiche. And cook until thickened.
  12. ​Add the mixture to the apple and shallot pan.
  13. Simmer until the sauce coats the back of a spoon. Adjust the seasoning as needed. Pour gently over the chicken and serve.
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Spicy English Parsnip Soup

9/11/2019

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Serves 6-7
4-5 cups cleaned and diced parsnips
5 medium shallots, chopped
1 clove garlic, pressed or minced
4 tablespoons butter
1 tablespoon olive oil
2 teaspoons curry
1 teaspoon powdered ginger
6 cups chicken broth
½ cup half & half
Salt and pepper to taste
3 tablespoons minced parsley for garnish
  1. Melt the butter with the oil in a large soup pot. Add the parsnips and the shallots and saute them over a medium heat for about 3 minutes.
  2. ​Sprinkle the curry and the ginger on the vegetables and toss them all together lightly.
  3. Add the chicken broth and bring to a boil. Lower the heat to a simmer, cover and cook for about 30 minutes until the parsnips are very tender.
  4. ​Working in batches as needed, puree the vegetables in a blender or processor until thick and creamy.
  5. Return the soup to the pot and reheat gently.
  6. ​Add the half and half, the salt and pepper and stir well. Do not let the soup return to a boil.
  7. Ladle the soup into serving bowls and garnish with the parsley.
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Creamy Mushroom Pasta

9/4/2019

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 Serves 4
1 tablespoon butter
1 tablespoon olive oil
1 clove garlic, minced or pressed
1 medium shallot, minced
1 lb. shitake mushrooms, sliced to ½ inch
1 cup dry white wine
1 cup chicken broth
Salt & pepper to taste
¾ cup heavy cream, room temperature
1 ½ teaspoons fresh parsley, minced
1½ teaspoons fresh chives, minced
1 lbs. fettuccini


Freshly grated Parmigiano for serving
  1. Bring a large covered pot of water to a boil
  2. ​Melt butter in a generous sized sauté pan. Add the olive oil and blend with the butter.
  3. Add the garlic and the shallots. Sauté until the garlic is fragrant and the shallots translucent.
  4. ​Add the mushrooms and sauté, stirring occasionally, until they release their moisture.
  5. Meanwhile, add the fettuccine to the boiling water and cook according to directions.
  6. ​Add the wine and the broth. Mix well. Cook over a medium heat until the sauce is reduced by a third.
  7. Slowly add the room temperature cream while continuing to stir. Reduce heat to a very low simmer.
  8. ​When the pasta is done, drain well and place it in a serving dish.
  9. Ladle the mushroom sauce over the pasta. Garnish with the parsley and chives. Serve with the cheese.


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Roasted Spicy Cauliflower

8/28/2019

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  1. Serves 5 to 6
2½ cups dry white wine
⅓ cup olive oil
¼ cup kosher salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
1 head cauliflower, leaves removed


  1. Preheat oven to 475°.
  2. ​Bring 8 cups of water to a boil in a large pot. Add the wine, oil kosher salt, juice, butter, red pepper flakes, sugar and bay leaf, stir and return to a boil.
  3. Add the whole cauliflower head, return to a boil and immediately reduce to a simmer.
  4. ​Simmer for about 15 to 20 minutes, rotating the head in the pot, until a skewer or knife can be easily inserted into the center.
  5. Transfer the head to a colander and drain well. Then place the cauliflower head into a rimmed baking dish.
  6. ​Place the dish into the oven for 30 to 40 minutes, rotating it in the oven at the halfway mark, until golden brown.
  7. Transfer the whole head to a serving dish. Cut the head into 1 to 1½ inch slabs and serve.
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