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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

Slow Cooker Roasted Beets

7/29/2020

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Serves 10
10 whole medium beets, scrubbed but untrimmed* (do not pat dry)
1½ tablespoon sea salt, scattered on a paper towel
5 teaspoons olive oil, divided
Ten square sheets of foil, approximately 8” X 8”
  1. Roll each beet in around the salt.
  2. ​Place each beet in a square of foil.
  3. Drizzle ½ teaspoon of olive oil over each beet and then seal the foil around the beet.
  4. Place the wrapped beets in a slow cooker, cover and cook on high for 4 to 4 1/2 hours, until the beets are tender.
  5. Using tongs, remove the hot beets from the cooker and place them into a bowl to catch any drippings.
  6. When they are cool enough to handle, remove the foil. Trim the top and any remaining roots, then slip the skins off. Slice and eat or use in a recipe.
​​
*Leave about an inch of the stem attached to the root.
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Blueberry Lemon Ice Box Cake - adapted from Bon Appetite

7/22/2020

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Serves: 8

8 ounces plain whole milk Greek yogurt, room temperature
¾ cup confectioner’s sugar
2 tablespoons finely grated lemon zest
2½ cups heavy cream, chilled
1 cup lemon curd, divided
16 graham crackers, divided
1½ cups blueberry jam or all fruit spread
½ cup fresh blueberries, plus 1 cup for serving
  1. Line a 9” X 5” loaf pan with plastic wrap, leaving an overhang of at least 4” on all 4 sides.
  2. Place the yogurt, confectioner’s sugar and lemon zest in a large bowl and beat, with an electric mixer on medium-high speed, until the mixture is fluffy, about 4 to 6 minutes.
  3. Reduce the speed to low and gradually add the heavy cream.
  4. Increase the speed to medium as the mixture thickens and continue to beat until medium soft peaks form.
  5. Remove 1½ cups of the lemon cream mixture, cover and set it aside in the refrigerator until ready to serve.
  6. Loosen the lemon curd consistency in the microwave, about 30 to 40 seconds. Don’t let it get hot. Then fold it into the lemon cream mixture.
  7. Place a single layer of graham crackers in the lined loaf pan, breaking them as needed.
  8. Using a small soft spatula, evenly spread the about ¼ to ⅓ of the remaining lemon cream mixture over the crackers.
  9. Loosen the consistency of the jam or fruit spread in the microwave, again it should not be hot.
  10. Gently and evenly spread ½ cup of the jam over the first layer of lemon cream mixture in the loaf pan.
  11. Drizzle ¼ cup of the consistency loosened lemon curd on top.
  12. Add another ½ to ⅓ cup of the lemon cream mixture on top of the last layer.
  13. Add another layer of graham crackers as before.
  14. Repeat the layering process with the ½ remaining lemon cream, jam and lemon curd. Finish with a last layer of lemon cream topping it with a final layer of graham crackers.
  15. Cover and freeze for at least 6 hours.
  16. Cover and chill the remaining jam until ready to serve.
  17. Before serving, place hot water in a roasting pan. Place the loaf pan in the water for 2 to 3 minutes to help loosed and unmold the cake. Remove to a dish cloth.
  18. Place a serving dish face down on the loaf and carefully invert the two. Remove the loaf pan and the plastic wrap.
  19. Coat the top and sides of the cake using the reserved 1½ cups of yogurt mixture. Return the cake, serving dish and all to the freezer for at least 15 minutes.
  20. Immediately before serving, microwave the remaining jam just to the point of be pourable but not hot. Sprinkle a generous amount of fresh blueberries across the top of the cake, then drizzle with the remaining jam.
  21. Slice as you would a pound cake and serve with more fresh blueberries.


ADVANCE PREPARATION: The cake can be made and remain frozen for two days prior to serving.



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Old Fashioned Strawberry Ice Cream

7/15/2020

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  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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Sicilian Fennel, Red Onion and Orange Salad

7/8/2020

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Serves 2

2 firm navel oranges
1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise
½ cup very thinly sliced red onion
10 large whole lettuce leaves
8-10 large black olives
3 tablespoons extra-virgin olive oil
3 tablespoons fresh orange juice
2 tablespoons minced fennel fronds

  1. Slice the oranges into to ¼ inch rounds. Trim away the peel and pith.
  2. ​On two serving plates, arrange the lettuce leaves and then the range rounds. Top with the fennel and red onion slices. Then garnish with the black olives. Set aside.
  3. Blend the orange juice, olive oil, salt and pepper by sealing in a jar and shaking well.
  4. ​​Drizzle the oil and orange dressing over each of the plates and garnish with the olives.


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Basque Pipérade

6/30/2020

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Ardian Gill
Serves: 6
3 large bell peppers
3 tablespoons olive oil
2 large onions, sliced
6 large garlic cloves, chopped

3 medium tomatoes, peeled, seeded, sliced
¼ teaspoon cayenne pepper
10 large eggs
7 tablespoons butter

1/3 cup thinly sliced fresh basil
6 ounces thickly sliced ham, cut crosswise into strips
Country-style bread slices toasted
  1. Char peppers over gas flame or under broiler until blackened on all sides. Wrap in bag; let stand 10 minutes.
  2. ​Peel and seed peppers; cut into 1/3-inch-wide strips.
  3. Heat oil in heavy large skillet over medium heat. Add onions and garlic; sauté until tender, about 8 minutes.
  4. ​Add peppers, tomatoes and cayenne pepper. Cover and cook until peppers are very tender and tomatoes are reduced to sauce consistency, stirring occasionally, about 20 minutes.
  5. Uncover and cook until mixture is thick, about 14 minutes. Season with salt and pepper. (Can be made 2 hours ahead. Cover mixture and let stand at room temperature. Rewarm before continuing.)
  6. ​Beat eggs in bowl until blended.
  7. Add salt and pepper to eggs and whisk.
  8. ​Melt butter in heavy large nonstick skillet over low heat. Add eggs and basil; stir constantly with rubber spatula until soft curds form and eggs are barely set, about 12 minutes.
  9. Distribute pepper mixture and ham across the top.
  10. ​​Finish under the broiler for 2 to 3 minutes just to set the frittata from the top.
  11. Cut pipérade into wedges and serve with the toasted bread.
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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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Picture
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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Picture
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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