Market Hours and Location
|
|
Fresh. Local. Sustainable.
|
2 tablespoons (1/4 stick) butter
2 cups sliced leeks (white and pale green parts only)
2 cups sliced fennel bulb
3 cloves crushed garlic
4 14 1/2-ounce cans vegetable or chicken broth, or an equivalent amount of homemade broth
2 pounds red-skinned potatoes, peeled, cut into 1/2-inch pieces (about 4 cups)
Freshly ground pepper
Optional garnish: crumbled blue or Gorgonzola cheese, croutons
Melt [more...]
1 (9-inch) prepared pie dough, thawed if frozen (not a pie shell)
3 tablespoons olive oil
1-2 large onions, very thinly sliced
6 ounces crumbled goat cheese or feta cheese (1 1/3 cups)
1 pound tomatoes, thinly sliced crosswise
Garnish: fresh basil leaves
Preheat oven to 375°F.
If necessary, roll out dough on a lightly floured surface into an 11-inch round and [more...]
1/4 cup minced shallot
2 tablespoons minced peeled fresh ginger
1 garlic clove, minced
1/4 cup rice vinegar
1 tablespoon soy sauce
1/2 teaspoon toasted sesame oil
Tabasco to taste
1/2 cup olive oil
4 cups finely shredded carrots
4 cups finely shredded peeled raw beets (about 3/4 pound)
Spinach leaves, washed thoroughly, for garnish if desired
In a blender or food processor, purée shallot, [more...]
1 1/2 to 2 pounds eggplant, peeled and sliced a scant 1/2 inch thick
2 red or yellow peppers, or one of each, halved lengthwise
1/4 cup olive oil, plus extra for the eggplant and peppers
1 onion, finely diced
1 garlic clove, minced
3 anchovies, chopped
1/3 cup parsley, plus extra for garnish
2 pounds ripe tomatoes, peeled, seeded, and chopped
1/2 [more...]
1 (4-inch-long) piece of baguette, crust discarded
4 garlic cloves
4 teaspoons salt
4 tablespoons Sherry vinegar (preferably “reserva”), or to taste
2 teaspoons sugar
1 teaspoon ground cumin (optional)
5 pounds ripe tomatoes, cored and quartered
32 ounces spicy cocktail vegetable juice, chilled
1/2 cup mild extra-virgin olive oil
Garnish: Finely chopped red and green bell peppers, cucumber, and avocado
Soak bread in 1/2 [more...]
Serves 6 as a light main course.
VINAIGRETTE
1/2 cup fresh lemon juice
3/4 cup olive oil
1 medium-large shallot, minced (about 3 tablespoons)
1 tablespoon minced fresh thyme leaves
2 tablespoons minced fresh basil leaves
2 teaspoons minced fresh oregano leaves
1 teaspoon Dijon mustard
Salt and ground black pepper
SALAD
4 large eggs, hardboiled, peeled, and cut into quarters lengthwise
10 small red potatoes (about [more...]
3 cups fresh corn kernels
Salt
1 pound fresh green beans, trimmed and cut in half diagonally
1 small red onion, cut in half through the root end, trimmed, and cut lengthwise into very thin slices
1 clove garlic
1/4 cup red-wine vinegar
1/3 cup olive oil
1 pint cherry tomatoes, cut in half
1 cup roughly chopped fresh basil
Freshly ground black [more...]
1 1/2 cups raw brown rice, cooked and well chilled (about 4 cups cooked)
1/3 cup raisins
1/2 cup raw cashews, toasted in a 350°F oven for 10-15 minutes (or dry-roasted, unsalted cashews)
1 medium carrot, very thinly sliced
1 small, firm, tart apple, cored and diced
Dressing:
1/2 cup yogurt
1/2 cup mayonnaise
2 [more...]
Fruit
6–8 peaches or nectarines, sliced (about 6 cups sliced)
2 cups blueberries
3 tablespoons maple sugar or brown sugar
3 tablespoons cornstarch or 5–6 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
Topping
1 cup all-purpose flour or whole wheat pastry flour
2/3 cup corn flour
2 teaspoons baking powder
1/4 cup maple syrup or white or light brown sugar
1/4 teaspoon salt
5 tablespoons [more...]
4 tablespoons olive oil, divided
2–3 tablespoons fresh lemon juice
2 large garlic cloves, minced, divided
1/2 teaspoon finely grated lemon peel
1 1/3 cups Israeli couscous (6 to 7 ounces)
1 3/4 cups (or more) broth (vegetable or chicken), or water
14 ounces slender asparagus spears, trimmed, cut diagonally into 3/4-inch pieces (about 2 1/2 cups)
8 ounces sugar snap peas, [more...]
|
In Season… Veggies and herbs: Sweet corn, red and green peppers, romaine, spinach, mesclun, arugula, eggplant, acorn and spaghetti squash, red and gold beets, tomatoes (beefsteak, cherry and San Marzano), Burgundy green beans, broccoli, cauliflower, dill and parsley, fennel, leeks, kale, mushrooms (shiitake, portobello, and white), potatoes (red, Yukon, and Adirondack blue), garlic, shallots
Fruit: Melons, apples (gala and ginger gold), Concord grapes, peaches, plums, avocados, grapes, mangos, bananas, lemons and limes, strawberries
Meats: Local grass-fed beef (patties, ground beef, sirloin, hanger steak, London broil, and brisket) ground buffalo, whole chickens, Murray’s chicken sausage
Refrigerator case: Local eggs, local kombucha, local assorted cheeses, fresh pastas and dumplings, Maple Hill yogurt, Ronnybrook milks, yogurt, crème fraîche, and ice cream
Baked goods: Bread Alone bread and pastries
|
