Opening day is Saturday, May 17th!

The sun is shining and the grass is growing greener… must mean it’s almost farmers market season!  Opening day for our outdoor season is Saturday, May 17th from 8:30am – ...

Become a vendor in 2014

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Uproot Farm's oat and pea cover crops.

Uproot Farm

Sarah Woutat, owner of Uproot Farm, shared this photo of one of her oat and pea cover crops from last year.

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My Market, My Kitchen, Week 18

Sept. 27th, 2014

By Becca Camacho 

Our farmers markets are still going strong and will be until the weekend of October 25th & 26th.  With only a month left, we are treasuring each Saturday and Sunday.  This weekend our vendors will be offering cauliflower, tomatoes, apples, squash, Brussels sprouts, poblano peppers and much more!  Below are are featuring three recipes that incorporates some of the best of the market this weekend.  Cook with us and don’t forget to add #mymarketmykitchen so we can follow along!

Grilled Ribeye with Tomato and Poblano Chili Sauce

by Giada De Laurentis

Fall may have officially come this week but the weather is gorgeous this weekend and is begging for steaks on the grill.  Get your ribeye from Aunt Annie’s and top it with this smoky and spicy tomato sauce made with poblanos.  Serve your steaks with a simple salad made with Uproot Farm’s salad greens.  And here is a tip on the sauce:  It’s so fantastic that we recommend making a double batch of the sauce and serving it on top of burgers and scrambled eggs throughout the week.

Lamb and Feta Stuffed Cabbage Rolls

from Fine Cooking

Comfort food using some of the market’s best ingredients.  Yer Yang has cabbage, Sunshine Harvest Farm at Kingfield has lamb, and Singing Hills Dairy has the smoothest feta that will melt inside each roll.  Fantastic.  Skip the canned crushed tomatoes and use fresh tomatoes, simply squeeze out the seeds with your hands and then give them a quick pulse in a food processor and use as directed in the recipe.

Moroccan Wild Rice Butternut Salad


Hand Harvested Wild Rice Company will be at Fulton & Kingfield the weekend of  Oct. 18th & 19th if you haven’t stocked up already.  Their rice is nutty and delicious and local, of course.  Pair it with tumeric, cinnamon, and cumin to give it a Moroccan feel in this recipe that also highlights a fall favorite – butternut squash.  Serve this salad warm or room temperature with some roasted Aunt Annie’s chicken.  The juices of the meat will only enhance the flavor of this dish.

My market, my kitchen, week 17!

by Becca Camacho

Sept. 13, 2014

What’s better than summer produce?  Summer produce plus early fall veggies!  The first of the brussel sprouts, squash and even more apples.  And we still have tomatoes, raspberries, green beans and much more!  We’ve picked a few recipes to feature with our fresh vendor’s products in mind.  Cook along and tag #mymarketmykitchen on your social media posts!

Smoky Tomatillo Pineapple Salsa
by Rick Bayless

Do you wish you could cook like Top Chef Master Winne Rick Bayless who is renowned for his Mexican cooking? Well, you can!  And it’s not hard with this tomatillo and pineapple salsa that uses chipotle in adobo sauce to make it hot and smoky.  We think it is the perfect topping for grilled Wild Run Salmon.  If you like things extra spicy, use a little of the leftover adobo sauce to glaze your salmon while it grills.

Indian Spiced Lamb Meatloaf
from Fine Cooking

This is not your mama’s meatloaf, covered in ketchup.  Incorporating garam masala, ginger and cilantro into the blend of lamb and beef, it takes meatloaf to a new level, one your family will love.  You can get lamb on Sunday at Kingfield from Star Thrower Farm.  Serve with a simple kale salad to round out the meal.

Roasted Brussels Sprouts with Bacon, Pecans and Maple Balsamic Vinaigrette
from Serious Eats


We think you should roast an Aunt Annie’s chicken and serve it with this roasted brussel sprouts dish on Sunday.  Just try not to eat most of the sweet and smoky sprouts right off the pan!  You might like it so much that you’ll be adding a new item to your Thanksgiving menu this year.  Walsh Ridge Farms will have maple syrup at the market this week that you can use in this recipe.

My Market, My Kitchen, Week 16

By Becca Camacho

September 6, 2014

The market is brimming with late-summer produce this weekend.  The first of the apples arrived recently, corn and tomatoes are in abundance and grapes can be found!  Join us on Saturday for a magic show and then pick up your fruits and veggies to make these recipes below and tag #mymarketmykitchen when you post your finished products on Instagram, Facebook or Twitter.  See you Saturday!

Farro with Sweet Red Pepper, Kale and Goat Cheese

from Serious Eats

This is our favorite type of recipe because it is loaded with products from our market.  You can even buy the farro, also known as wheatberry, from Uproot Farm.  The author of the recipe serves the veggies and cheese layered on top of the farro, but we think that you could also cut the produce smaller and mix it all together for a nice salad to have throughout the week.  Let us know how you choose to prepare it!

Crabapple Jam

by Becca Camacho

Yield:  About 1.5 cups

School is back in session and many of us are packing lunches.  Brighten your usual PBJ with crabapple jam.  Mary Dirty Face has the Dolgo variety and they cook down into a delicious, sticky, tart spread.  Paired with creamy peanut butter, it makes the old standby almost gourmet and you’ll be making one for yourself!  

2 quarts Dolgo crabapples (Mary Dirty Face’s green baskets are about 2 quarts)
1.5 tablespoons lemon juice
6 tablespoons water
½ cup of honey (add more if you prefer a less tart taste)
Scant ½ cup of apple juice

Bring a large pot of water to a boil.  With a large slotted spoon or a small strainer with a handle, carefully place the crabapples into the water.  Let the crabapples cook until they ‘pop’ and split.  Drain the crabapples.

The next step is to remove the pulp from the skins.  The easiest way to do this is to put them through a food mill and collect the pulp.  A chinois works nicely, too.  If you have neither of these, use a mesh strainer.  If you’re using a chinois or strainer put it over a bowl and push the crabapples down so that the pulp comes out and into the bowl.  Make sure that you are applying a good amount of pressure.  Use a spatula to scrape the outside of the mesh to make sure that you are getting all the pulp.

Put the pulp back into the pot and the rest of the ingredients and stir.  Bring the liquid to a rolling boil and cook it at that temperature until it sticks to a metal spoon and has the consistency of jelly.  This may take 2-3 minutes.

Besides making a PBJ with it, you can also mix it into yogurt, serve it with a soft cheese like camembert or add it to smoothies.  Enjoy!

Corncob Soup

Food and Wine 1989

8 servings

This vintage recipe is unique and unlike a creamy chowder.  By simmering the corncobs in water with the pork hocks and savory vegetables, you make complex and savory stock that works well with the tomatoes and fresh kernels.  You may want to make two batches and freeze one so you can enjoy the fresh taste of corn later in the winter!

12 ears of fresh corn
2 pounds smoked ham hocks
2 large carrots
4 large celery ribs, chopped
1 large bay leaf
6 sprigs of parsley
2 tablespoons safflower or corn oil
2 tablespoons all-purpose flour
6 scallions, chopped (about 1 cup)
5 large shallots, chopped
1 large red bell pepper, chopped
2 pounds ripe tomatoes – peeled, seeded and chopped
¾ teaspoon salt
¾ teaspoon white pepper
1 teaspoon paprika

Cut the corn kernels from the cobs and then scrape the cob with the dull side of the knife to squeeze out all the “milk”.  Set aside the kernels and corn milk in a bowl.  Break the cobs in half.

In a large saucepan, combine the corncobs, ham hocks, carrots, celery, bay leaf and parsley.  Cover with 10 cups of water and bring to a boil over high heat.  Reduce the heat to low and simmer, simmering occasionally, for 2 hours.  Strain the stock and skim off any fat.  Discard the solids.  There should be about 6 cups of stock; if you have more, boil to reduce.

In another large saucepan, blend the oil and flour.  Cook over moderate heat, stirring, until golden, about 2 minutes.  Add the scallions, shallots and red pepper and cook, stirring frequently until the vegetables are softened but not browned, about 3 minutes.  Add the stock, garlic and tomatoes.  Simmer over moderately low heat for 30 minutes, skimming occasionally.

Strain the soup, reserving the vegetables.  Transfer them to a food processor and puree until smooth, about 1 minute.  Pour the stock and pureed vegetables into one of the large saucepans and add the corn kernels and their milk.  Season with the salt, pepper and paprika.  Simmer until the corn is just tender, about 5 minutes.  

My Market, My Kitchen, Week 15

By Becca Camacho

August 30, 2014

School has started but summer is still here!  Before we turn to the cooler days at the markets this fall, our vendors are still offering some of our summer favorites like eggplants, okra, fennel, potatoes, green beans, cucumbers and heirloom tomatoes.  Some strawberries and raspberries will also be back as some of the vendors have late season varieties.  Below are three recipes featuring some of our favorite items.  Pick one (or all!) to make in your kitchen and tag us #mymarketmykitchen.  

Also at the Fulton market this weekend Beez Kneez, sponsored by Bachman’s, will be doing a presentation and have live bees on display.  And, how sweet of them, Groveland Confections will be at Kingfield offering chocolate and caramel sauce samples.  See you this weekend!

Okra, Avocado and Tomato Salad with Chili and Lime Juice
from the New York Times

Often okra is served fried or smothered in a sauce so that you can’t discern it from another vegetable.  The reason for this is probably its texture which is slightly gooey but this recipe embraces okra’s texture and shows it off in a fresh salad.  This salad is best served right away so we recommend grilling a few steaks and, while they rest, you can assemble this pretty dish.

Salmon and Green Bean Pasta with a Lemon Cream Sauce
by Becca Camacho
Serves 6

This dish features Wild Run Salmon’s sustainable fish which is available at both Fulton and Kingfield markets.  The pasta is light enough for summer and easy enough for a weeknight.  Take home some fresh greens to make a salad to serve with the pasta.  We also recommend using market sponsor, Broder’s fresh pasta in this recipe, which you can pick up at their deli on 50th and Penn.

1 pound of salmon
1 pound of linguine
2 cups of green beans, stemmed and cut on the diagonal into 1 inch pieces
2 medium shallots, diced
2 tablespoons olive oil
1 lemon, zested and juiced
1 cup of heavy cream
1 cup of more of reserved pasta water
2 tablespoons sliced fresh tarragon
kosher salt
freshly cracked pepper

Place the salmon on a baking sheet lined with foil.  Drizzle with olive oil, salt and pepper and roast for 15 minutes at 375 until it is cooked through.  Let it cool, then use a fork to separate the meat into large chunks and set aside.

While the salmon is roasting, steam the beans until al dente and cook the pasta according to the package’s directions.  Reserve 1.5 cups of pasta broth then drain the pasta.  Combine the asparagus and the pasta in a large bowl and set aside.

In a large sautee pan, heat the olive oil over medium high heat and add the shallots.  Sautee, stirring frequently so that they do not brown.  When the shallots are almost tender, add in the lemon zest and cook for another 30 seconds.  Add the cream to the pan and bring to a simmer.  Sprinkle with a pinch of salt and a few grinds of pepper.  Cook until a little thickened; it is finished when it coats the back of a spoon.

Add the sauce to the pasta.  Also to the bowl, add a half a cup of pasta broth, the lemon juice and the tarragon.  Using tongs, mix it altogether.  Taste and correct your seasonings adding more salt and pepper if necessary.  If the pasta is sticky, add another half a cup of pasta water.  When the pasta is to taste, gently add in the salmon and toss.  Divide among 6 bowls and serve.

Fresh Corn Casserole
from the Pioneer Woman

This tried and true casserole is so simple (five ingredients!) but it packs a punch in the flavor department.  Kids – even picky ones – love it and you can make it ahead of time which makes it a friendly choice during a school night.  Assemble any time throughout the day then just pop it into the oven 45 minutes before you are serving dinner.


My Market, My Kitchen, Week 14

by Becca Camacho

August 23, 2014

It’s State Fair time and that means that it’s hot hot hot.  Combat the heat and the heavy, yet tasty, fair food with these fresh recipes this week.  Make your shopping list for Saturday and invite us into your kitchen this week by tagging your pictures #mymarketmykitchen.  


by Ina Garten

It is very common for us to be asked which is our favorite gazpacho recipe.  When it comes to perfecting a classic like this one, we turn to the Barefoot Contessa, Ina Garten.  The combinations of flavors are so expertly paired that we follow this recipe precisely, down to the half tablespoon of kosher salt.  The only thing we might advise that you do differently is to process half the vegetables and do the other half by hand.  But we only recommend this if you really like more texture to your gazpacho and you’re pretty handy with a knife!  Do you have a different fave?  Let us know!  But, either way, grab some beautiful tomatoes and stay cool this week with this chilled soup.

Tomato, Tomatillo and Corn Salad with Avocado Dressing


Did anyone notice Waxwing’s recent addition to the market – tomatillos?  These sweet, husked cousin of the tomato lend a bright flavor to salads.  This one features two of an August market’s faves in the corn and tomatoes.  You can find jalapeños also at Waxwing’s to substitute for the fresno chilies.  The avocado dressing is a nice way of cooling down the heat of the pepper.  We suggest picking up some ground beef from Aunt Annie’s and pairing this salad with a good old-fashioned hamburger.  Enjoy!

Watermelon Slushy


Watermelons are at the market!  Big, beauties that the neighborhood children have been gobbling up greedily with juice running down their arms.  We suggest you elevate the watermelon by turning it into a slushy.  It’s simple and refreshing.  And we wouldn’t tell anyone if you decided to throw in a little rum.  After all, it’s still summer!

My Market, My Kitchen, Week 13!

by Becca Camacho


Our kitchen has been busy!  With the market bringing us our favorite summer produce like heirloom tomatoes, corn, blueberries, cantaloupe and peppers, we are enjoying the local fresh treats during the week.  Below are the featured recipes for this week, cook along with us and hashtag #mymarketmykitchen so we can follow what’s happening in your kitchen!

Chilled Corn Soup with Basil
New York Times

The mornings have been beautifully cool but the day definitely heats up by afternoon which makes this soup a perfect solution to an easy late-in-the-day snack or first course at dinner.  The best part about it is that you don’t cook anything.  Really!  Just add all the ingredients to a blender and give it a whirl.  Simple and refreshing.  While we didn’t change the NYT’s recipe, we do advise to start with a quarter of the lime juice and taste before you add more.  This way you can better determine the balance of your flavors.

Heirloom, Sun Gold and Green Bean Salad
Becca Camacho
Serves 8

Featuring the best of summer veggies right now, this salad is excellent with walleye or pork chops and a chilled glass of rose.

1 pound of thin green beans, stemmed
2 heirloom tomatoes
½ cup of Sun Gold tomatoes
3 scallions, sliced
1 tbs lemon juice
1 tbs olive oil
1 tsp champagne vinegar
kosher salt and freshly ground pepper to taste
¼ cup packed basil leaves, chiffonade

In a medium sauce pan boil salted water then add the beans and cook for about 2 minutes until bright green but still a little crunchy.  Drain and set aside in a bowl.

Slice the heirlooms into wedges and the Sun Golds in half.  Add them and the scallions to the bowl of green beans.  Drizzle the lemon juice, olive oil and vinegar over the bean mixture.  Add a few pinches of salt and a few grounds of pepper and taste.  Using a pair of tongs, combine all the ingredients.  Taste and correct the seasonings as necessary.

Turn out your salad onto a plate and sprinkle the strips of basil over the top.


Zucchini and Ricotta Galette
Smitten Kitchen

There are so many reasons why we encourage you to make this galette. Heading that list are that it’s very beautiful and it’s very tasty.  How can you go wrong with baked cheese and pastry?  Adding in the bountiful zucchini also makes it also very versatile.  Serve it with a fruit salad for brunch.  An arugula salad for lunch.  Or, grill some lamb brats from Star Thrower Farm and serve them on top for dinner.  Enjoy!

My market, my kitchen. Week 12!

By Becca Camacho


It’s Tomato Day at Fulton on Saturday.  Join us for samples, art and a demo – all tomato themed!  We are also incorporating tomatoes in two of our weekly featured recipes.  It’s taken awhile this summer, but they are finally here and we love a reason to celebrate the tomato.  So cook along and tag #mymarketmykitchen so we can follow you!


Garden Green Bean and Tomato Salad with Warm Bacon and Pine Nut Dressing
Food & Wine 1989
Serves 4

This pretty salad has a warm sweet and sour dressing that is sure to please.  Serve it as a first course or grill some pork chops and make it a meal.

¼ cup pine nuts
1 ¼ pound green beans
2 medium beefsteak or heirloom tomatoes, cut into wedges
6 ounces smoky slab bacon, trimmed of excess fat and cut into ¼ inch dice
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
½ teaspoon sugar
½ teaspoon salt
⅛ teaspoon freshly ground pepper

Preheat the oven to 375.  Spread the pine nuts in a shallow baking pan and toast in the oven until golden brown, about 10 minutes.

In a large saucepan of boiling salted water, cook the beans, stirring once, until just tender, about 5 minutes.  Drain immediately and rinse the beans under cold water.  Drain the beans thoroughly and arrange on a platter.  Place the tomato wedges around the beans.

Meanwhile, in a small skillet, cook the bacon over low heat until crisp and golden, about 10 minutes.  Pour off all but 2 tablespoons of the bacon fat.  Add the olive oil to the skillet.  Stir in the vinegar, sugar, salt and pepper.  Bring to a boil and simmer, stirring, until the sugar is dissolved, about 1 minute.  Add the pine nuts and pour the dressing over the beans and tomatoes.  Serve at once.


Sausage Pasta with Sun Golds, Banana Peppers, Feta and Eggplant
by Becca Camacho
Serves 8

This one-skillet pasta dish is simple to make and is a crowd pleaser with its sweet and spicy Mediterranean flavors.  Banana peppers won’t be at the market much longer so grab them this weekend!  Singing Hills Dairy has your salty goat’s milk feta for this recipe.

1 # of pasta such as gemelli, cooked and drained
1 tablespoon olive oil
½ pound of hot Italian sausage
½ red spring onion
2 very large clove of garlic (or 4 smaller ones), minced
1 small eggplant weighing about a pound, cut into 2 inch cubes
2 banana peppers, de-seeded, cut into halves and sliced
4 cups, about a pound, of Sun Gold tomatoes, sliced in half
8 oz of goat’s milk feta
2 tablespoons capers
1 tablespoon chopped parsley
2 tablespoons chopped basil

Heat the olive oil and then add the sausage to the pan, stirring often until cooked through, about 8-10 minutes.  While cooking, make sure that you are breaking it up well into pieces.

With a slotted spoon, remove the sausage, but leave the fat and add the red onion and garlic and sautee until starting to tender.  Add the eggplant and cook for about 5 minutes then add the banana peppers and cook until the eggplant is browned and the peppers are softened.  Add the tomatoes, stir for 30 seconds and add the feta.  Stir for another 30 seconds, remove from heat and add the capers and herbs.  

Spoon the sausage mixture over the cooked pasta, add a pinch or two of salt (you don’t need much as the feta is salty) and fold gently until thoroughly mixed.  Serve on plates with crusty bread and a simple green salad.


Plum Galette
by Gourmet Magazine

Mary Dirty Face is bringing sweet plums this weekend.  Try them in this dessert – a rustic galette that can be cut into pie wedges and served with ice cream and a sweet white Burgundy dessert wine you can pick up from market sponsor, France 44.


My kitchen, my market, week 11!

by Becca Camacho


As we welcome August, we also welcome new produce to our market.  Last week was the first of our sweet corn, which Peter’s Pumpkins has aplenty now.  The first of the cantaloupe and sliced tomatoes will be at the stands this weekend and we will continue to have blueberries, potatoes, cauliflower, garlic, beets, radishes and more.  Pick up your produce and cook along with using our featured recipes or one of your favorites.  Hashtag your pictures on social media #mymarketmykitchen and we can follow along!

IMG_4418Mexican Street Corn Salad
by Becca Camacho
Serves 6

This salad is a take on elote, Mexican street corn.  This version takes it off its ears, adds in some peppers and lightens it a bit as well.  Feel free to grill the corn and then remove from the ears for added grill flavor.

1/2 white onion, diced
1 small red pepper, diced
2 cups shucked corn, kernels removed from the ears
juice of 1/2 lime, maybe more.
1 tablespoon paprika
1/2 tsp cumin
1/2 cup shredded cotija
1/2 cup minced cilantro

Sautee onion and pepper in coconut oil until onion just starts to soften then add the corn. Cook until the corn is bright yellow, just a minute or two. Don’t overcook and stir often so you do not brown the onions.

Put into a bowl and add the lime juice, the cumin and the paprika, season with a small amount of kosher salt and fresh pepper. Taste and add more cumin, salt or paprika so that it is to your liking.  Gently toss in the cilantro and the cotija and serve. Top with more smoked paprika for presentation.


Cantaloupe with Salmon and Fried Shallots
from Food & Wine

Wild Run Salmon now has salmon straight from from Alaska this summer available at our Kingfield Market.  Wild Run will be back at Fulton in a couple of weeks!  Pair their salmon with juicy melon in this recipe that combines interesting flavors such as buttermilk and shallots.


Suzanne’s Chevre Cheese Cake Bars
from Lively Run Goat Farm

This recipe is from a goat farm in the Finger Lakes of New York.  Use our own market’s excellent chevre from Singing Hills Dairy.

3 cups of flour
1 envelope dry yeast
1 cup of warm milk
6 TBS butter
1 egg
1 pinch salt

Cheese Layer
1lb Goat Cheese, room temperature
5/8 cup sugar
1 egg
zest of 1 lemon

Top Coating
1/2 cup butter
3/4 cup sugar
1 TBS flour
4 eggs
Almond slivers

Sift flour into bowl and make an indentation in the flour then add the yeast, a little sugar and some warm milk into it. Mix slightly, cover and let rest for 15 min. After it rests, add the rest of sugar, milk, the egg and salt, and knead the dough until smooth. Cover and let rise for 45 min.

Preheat oven to 425F.
Mix goat cheese with sugar, egg and lemon zest in a standing mixer or use beaters until creamed. Roll out dough and place on cookie sheet. Spread goat cheese mixture on the cookie sheet on top of the crust. 

Cream the butter and sugar then add 1 TBS flour and 4 eggs.  Mix well  then pour over  the goat cheese layer, sprinkle almonds on top and bake at 425F for 30 min.  Let cool then slice.

My market, my kitchen, week 10!

by Becca Camacho

July 26, 2014

There is so much at the market this week!  From broccoli, chard, kale, fennel and radishes to new items like ground cherries, speckled roma tomatoes,  and cherry tomatoes.  If you’re like us, your baskets will be full and we will have a lot of cooking in the kitchen to do this week!  Due to that, we have kept the 3 featured recipes very simple this week so that you can prepare these as well as use the rest of your produce.  So, join along with us and get busy in your kitchen.  Make one of these dishes or serve all of them to guests, they’re so simple that you can make them all in one day!


Husk Cherry and Goat Cheese Salad
Serves 4

Husk Cherries, or ground cherries, are a unique fruit.  It is a relative of the tomatillo and is sweet and tart at the same time.  Some have described it like a tomato with a hint of pineapple.  Find out for yourself with this simple salad.  Mary Dirty Face Farm has your ground cherries while Singing Hills Dairy can supply your goat cheese.  

1 pound field greens, washed
1/2 pound husk cherries (substitute green grapes for a somewhat similar flavor)
4 ounces herbed goat cheese (I used basil and garlic goat cheese, also from the farmers market)
1 tbsp dijon mustard
2 tbsp balsamic vinegar
4 tbsp extra virgin olive oil
1/4 tsp coarse sea salt (I used pink sea salt)
Pinch of black pepper

Remove cherries from their husks.  Wash and dry them.  In a small bowl, whisk together mustard, vinegar, olive oil, salt and pepper.  Mix together lettuce, husk cherries, and dressing. Divide onto four plates.  Thinly slice the  goat cheese, and distribute slices onto plates (3-4 slices per plate). Serve.

Chilled Zucchini and Crab Salad

By Becca Camacho
Serves 4

This recipe is almost laughably easy.  All that is required is a saute pan and a blender and you have a quick, refreshing soup that is pretty enough to serve to guests.   It is also easy to multiply, just use a dutch oven instead of the saute pan and cover with a lid while sauteeing.  Finally, ,the soup freezes nicely, too.

2 tsp butter
1 pound of zucchini, sliced (if you want a paler and slightly smoother soup, you can take the time to peel the zucchini)
1/3 cup half and half
1 lemon
Kosher salt and freshly ground pepper
1 6.5 oz can of lump crab meat, drained
1 basil leaf, sliced in a chiffonade, for garnish
4 Sungold or Cherry tomatoes, sliced lengthwise into 3-4 pieces, for garnish

In a saute pan, melt the butter and add the zucchini and a sprinkling of salt and pepper.  Saute until very tender, let cool a little.

Add the zucchini, along with juices to your blender and puree.  Add a teaspoon of salt, a few grinds of fresh pepper, the juice of one lemon and the half and half and blend until combined well.  Taste and add more salt and pepper as necessary.

Ladle into 4 bowls.  Divide the crab meat and spoon into the center of the soup.  Sprinkle the basil leaves around the crab and then add the tomatoes, seed side up, around the crab.  Serve with extra lemons if desired.  Enjoy!


Summer Garden Pasta
By Ina Garten

When you’re using the summer’s best sweet cherry tomatoes, you don’t need a complicated sauce for summertime pasta.  The Barefoot Contessa offers us this dish that, while easy, is full of fresh, garlicky and tomato flavor.  Make extra, you’ll want a serving for lunch the next day!

My market, my kitchen, week 9!

by Becca Camacho

July 19, 2014

We’re in the thick of summer and the market is brimming with colorful, fresh goods.  This week the vendors will be bringing blueberries, potatoes, raspberries, summer squash, cucumbers, raspberries.  Fulton will also have tart cherries, gooseberries, black currants, and red / pink currants!   We’re picking three of our favorites this week to feature.  So, tie on your apron and cook along with us.  Upload your photos and tag them #mymarketmykitchen.  We look forward to seeing your version of these dishes!


Roasted Broccoli and Farro Salad with Feta
from Fine Cooking

This salad is the epitome of a tried and true recipe.  We follow the directions to a ‘T’ each and every time.  There has been temptation in the past to roast the broccoli or cook the farro ahead of time but when the warm vegetables and grains are folded in with the vinegar and the cheese to create a huge flavor with a simple salad, we are reminded why we don’t take shortcuts with this recipe.  Waxwing Farm & Thao Farm are bringing broccoli and Singing Hills Dairy has your feta.*  If you don’t already have a stash of wheat berries (farro) from Uproot Farm, bookmark this recipe to pull out in a couple of weeks when Sarah will be back!  We hope you love this salad as much as we do.

Mexican Green Bean Salad
from Simply Recipes

Step up your taco night with a summer Mexican salad.  This is both a pretty and delicious dish to serve.  It would pair well with grilled chicken that has been treated with a peppery rub or your favorite fish taco recipe.  If you want to grab some cheese while you’re at the market, you can substitute feta for the crumbly cotija.  Even a fresh chevre would be an interesting substitute here.  Svihel Farms, Yer Yang, and others are bringing you the “freshest green beans you can find” as recommended in this recipe.  Enjoy!


Blueberry Raspberry Crisp with Granola Topping
Adapted from several recipes

The vendor, Patti’s Granola and Rosemary Nuts, will be at the market this weekend.  She makes fabulous granola and we recommend using her maple pecan mix in this recipe.  Peter’s Pumpkins and Carmen’s Corn, & Mary Dirty Face Farm will be bringing the raspberries and Svihel Farm will be bringing the first of the season’s blueberries!


2 cups fresh raspberries
2 cups fresh blueberries
⅔ cups of sugar
1 tablespoon orange zest
1 tablespoon corn starch


1 cup all-purpose flour
½ cup light brown sugar, packed
½ teaspoon baking powder
pinch of salt
½ cup of unsalted butter (1 stick)
2 cups granola

Preheat the oven to 350.  

Butter an 8×8 inch glass baking dish.

In a large bowl add the berries, sugar, zest and cornstarch.  Very gently, mix them all together.  Turn the fruit out into the prepared baking dish.

Next, in a food processor, pulse 1 cup of the flour with the brown sugar, baking powder and salt. Pulse in the butter. Pulse in the granola.  Top the fruit with the filling.

Bake the crisp for 25-35 minutes until the fruit is bubbling and the topping is browned.  Let cool at least 10 minutes and serve with your favorite vanilla ice cream or whipped cream.

*Vendors such as Blia Yang will have broccoli at Kingfield on Sunday, but feta is only available on Saturday at Fulton, or at our Nokomis Market on 7/23, where you can also find Singing Hills Dairy!