INGREDIENTS: 4 tablespoons (1/2 stick) unsalted butter, at room temp. 5 small stalks green garlic, any rough spots trimmed, sliced into very thin rounds Kosher salt 1 ½ cups fresh or frozen shelled green peas 2 small heads of butter lettuce, washed and torn into …
Non-conforming veg—too large, too small, too oddball in shape — may be rejected by large store chains, but our market has a very different perspective. We love taste! We celebrate diversity! We’re all for heirloom tomatoes with their rich colors, flavors, and free-spirited personalities. You can cut heirlooms into wedges …
Local food is so good, it makes you want to use every bit of it. Here’s a way to make a lot of a little. We had a few left-over carrots and used this fun idea from Sherri Brooks Vinton’s new book, Eat It Up! Pickle Juice …
How come “Russian Salad” isn’t better known in the US? Variations on the theme of potatoes, carrots, peas and pickled cucumber in a creamy dressing seem to have spread around the globe, from Europe to Latin America and parts of Asia. When peas aren’t available, cut-up beans can take …
Why don’t we eat radish tops more often? Maybe because the greens, strangled by rubber bands, often look half-dead in stores. At the market, though, we’ve lately seen radishes with nice leafy tops – and they’re delicious. So this week’s recipe in our Waste-Not series uses the whole radish, …
This week, with luck, we’ll have asparagus at the market. There tend to be two camps when it comes to prepping asparagus. Snappers and Peelers. Bend asparagus and it will break where it’s tender, say the Snappers. Peel the stems and you’ll gain an extra inch or more of …
Freshfield Farm is selling baby potatoes, delicious for salads, or steamed and daubed with butter and parsley. Here’s a different way to cook them. These small potatoes—they have to be small– are cooked and smashed into jagged discs, then roasted to a crisp. Like fries, …
Peas will soon be a thing of the past. One last recipe for snap peas, because it’s irresistible, and easy-peasy. Snaps on The Grill Sugar snap peas, untrimmed, stalks left on Olive oil Sea-salt or other crunchy salt Wash and dry snap peas, but leave …
Besides ice cream, Thomas Jefferson had a passion for peas. He was quite competitive about his pea-growing. So in his honor, a pea recipe: Peas in a puddle of milk 2 cups shelled English peas or fat shelled sugar snap peas 2 Tbs. unsalted butter …
Roasting has become a favorite way to cook asparagus. (Lining the baking tray with parchment makes for quick clean-up.) Roasted asparagus is delicious just as it comes, but here’s a way to dress it up. Rich enough to make a meal for 2 or a …
Brussels sprouts are in season, and here is a genius way to cook them. Turn them into a pile of leaves and give them the briefest stir over heat for a medley of tender, bright greens. Deconstructing sprouts is easy with a good little paring …
Kale is this year’s “It” vegetable. A nutritional powerhouse with sudden cachet. How to include it on your Thanksgiving table? Here is a robust dish, good for potlucks. Creamy and cheesy, it may win over ever even ardent leafy-green haters in your family. Creamy Kale …
This week’s recipe is a free-wheeling one for corn. Corn wheels are fun to eat and easy to grip. Kids may be happy to eat them as-is. Grown-ups can spice them up for a snack or side-dish. A quick passage through the microwave oven makes …
With so much eye-catching color at the market right now, it’s easy to overlook onions and potatoes. Look for fresh onions—from shiny orbs to tiny pearls, the kind used for pickling. And keep your eyes peeled for the first little newly-dug potatoes, one of summer’s …
Here’s a recipe for the summer crop of garlic arriving at the market. Slowly braised, new garlic becomes soft as butter, and tastes nutty and sweet. As fresh garlic cures in the coming weeks, the bulb’s protective covering will gradually become drier, and the cloves …
It’s time to eat your peas, Thomas Jefferson’s favorite vegetable. Jefferson wasn’t just a founding father of our nation, he was our founding foodie, according to Thomas Craughwell, who is giving a lecture on the topic at the Falmouth Museums on the Green this Wednesday, …
Tuscan kale has many names – lacinato, cavolo nero, dinosaur kale (because of its leathery-looking leaves.) Despite its tough looks, it makes the best kale salad. What’s more, with the help of a little olive oil, this flavorful kale wilts down surprisingly fast in the …
What to eat now: Asparagus is in its prime. How can you resist? Eat local asparagus while you can–see recipe below. What to drink now: Market Cocktails are returning to Osteria La Civetta on Thursday evenings. Cin cin! Asparagus with Brown Butter 1 lb. thin …
What to eat now: Asparagus is in its prime. How can you resist? Eat local asparagus while you can–see recipe below. What to drink now: Market Cocktails are returning to Osteria La Civetta on Thursday evenings. Cin cin! Asparagus with Brown Butter 1 lb. thin …
Here’s a recipe for winter greens, dressed with a warming, but subtle, curry oil. You can also use curry oil for sauteed fish and scallops. You can drizzle it on vegetables, vegetable purees or soups, and use in salad dressings. The recipe is easily doubled, …
Here’s a winter squash tip from Weston Lant at Lucky Field Organics. For a quick meal of butternut squash, halve and clean squash and place it cut-side down on glass plate in the microwave oven. Cook, testing every now and then, until squash is perfectly …
Pan-roasted potatoes, carrots and parsnips with rosemary 1 lb potatoes 1 lb carrots 1 lb parsnips 3-5 Tablespoons olive oil 3 Tablespoons fresh rosemary Cut potatoes, carrots and parsnips into large bite-sized pieces and pour into a plastic bag with the olive oil and rosemary. …
In late summer thoughts turn to ratatouille, the classic French dish made with eggplant, tomato and zucchini. Tian, another Provencal classic, uses the same vegetable trinity. Why isn’t it better known? Is it the challenging name: Tian? (Say tee-on to get a very approximate idea.) …
In keeping with our tomato theme, here’s a recipe for tomatoes with watermelon and a sweet-salty dressing. Use tomatoes of all shapes and colors, not too large, and employ a sharp knife to slice them thinly, crosswise if tomatoes are round, and lengthwise if they’re …
We needed a cocktail snack last week and these feta-stuffed tomatoes (below) did the trick. Choose red cherry tomatoes for this, or a mix of colors, or the beautiful marbleized Indigo Rose cherries from Silverbrook (which, by the way, look stunning paired with purple basil.) …
This week’s recipe takes advantage of members of the allium family, baby leeks (one-inch diameter max), and steams them in a microwave oven before grilling them with a Parmesan cream. Use a baking or gratin dish that holds the leeks snugly and that can travel …
This week’s recipe is plucked from “Cooking from the Farmers’ Market,” (Weldon Owen Publishing 2011) which is available through Eight Cousins Bookstore. By Tasha De Serio and Jodi Liano, the book isn’t just a nicely photographed recipe collection. Each fruit and vegetable gets its own …
Scape afficionados rejoice! The whimsical curly shoots that spring from garlic plants in early summer have arrived at the market. (Note: When you get home, trim your scape-stems and prop in a tall glass or vase with some water at the bottom.) Since the first …
The 2012 growing season got off to a quick start with unseasonably warm weather in early spring. This week, while it lasts, we’re taking advantage of local asparagus . Roast Asparagus with a lemony cream 1 lb. asparagus 1 scant Tbs olive oil 2 ½ …
Our recipe this week is for a large whitish botanically-enigmatic knob in the turnip family. The Macomber turnip. also known as the Westport turnip, was introduced to Westport by the Macomber brothers in 1876. It’s crisp as a radish, sweet as rutabaga, white as a …
Last week we ran a recipe for roasted eggplant. This week we’re roasting cauliflower. Even people who profess not to like cauliflower one bit can fall in love with this dish. Roasting brings out the sweetness of cauliflower and slightly caramelizes it. And the recipe …
As evenings get cooler, we don’t mind switching on our ovens and roasting vegetables at high temperature. You might want to try roasting eggplants while they are still plentiful. Choose the regular glossy dark eggplants for this. The addition of a pinch of turmeric is …
It’s been the vogue for a while to barely cook green beans—just plunge in boiling salted water for a few minutes until crisp tender. And, especially if they are skinny, beans are good cooked like that, in a squeaky, vibrant-green sort of way. There’s something …
Tomatoes, fresh basil, garlic and olive oil…. All are available now at our market. Together they form the basis of many a great summer dish. Including this one for baked tomatoes, which delivers great flavor with a minimum of fuss. Tomatoes stuffed with basil and …
Here’s a twist on guacamole that adds colorful summer vegetables from the market. Call it guacamole loco. Farmers’ Market Guacamole 1 small ear of fresh corn, husk and silk removed olive oil large pinch each cumin seeds and dried oregano 1 peeled, very fresh garlic …