Kale Ribbons with Miso Maple Dressing by Jennifer Balin

By westportmarket | September 3, 2017

Dressing yield:  approximately 1 quart Egg and dairy-free Ingredients 1 oz. shallots, peeled and roughly chopped 8 oz. organic white miso paste 1/2 cup maple syrup 1/4 cup sweet sriracha sauce 1/2 cup apple cider vinegar 2 ½ cups canola oil large splash of water 1 bunch kale Directions Miso Maple Dressing This recipe originally…

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Sweet Summer Corn and Honey Ice Cream by Jennifer Balin

By westportmarket | September 3, 2017

Makes almost one quart Ingredients Slurry 1/4 cup whole milk 3 teaspoons cornstarch 1/4 cup local honey (clover or something similar) Base 2 ears local sweet corn, shucked (we like corn from Sport Hill Farm) 1 3/4 cups whole milk 1 1/2 cups heavy cream 1 teaspoon sea salt 1 cup organic cane sugar 2…

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Young Shoots Winners

By westportmarket | August 29, 2017

Date: Sep 12, 2017 Time: 6:00 pm – 7:00 pm Description: We are thrilled to announce the finalists in our Young Shoots competition. First, Second, and Fan Favorite winners will be announced at the Young Shoots reception on Tuesday, September 12, from 6 – 7pm at Sugar & Olives restaurant in Norwalk (21 Lois Street).  Finalists include (in alphabetical order): Ages 8-10: One in a Million, Samantha Henske A Bouquet…

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Party in the Parking Lot

By westportmarket | August 28, 2017

Buy your tickets today – Click the image to purchase

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Strawberry & Spinach Salad with Ice Wine Vinaigrette and Goat Cheese Mousse by Brian Lewis

By westportmarket | August 7, 2017

Serves 8 Salad Ingredients 20 strawberries, hulled and sliced ½” thick lengthwise ¼ cup extra-virgin olive oil ½ cup Reisling wine sea salt, to taste (we use Maldon) 1 teaspoon fresh coarsely ground black pepper 1 teaspoon fennel pollen, plus extra for assembly 3 quarts baby spinach, washed and dried 1 cup assorted edible flowers…

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Rhubarb Compote/Rhubarb Syrup by Jennifer Balin

By westportmarket | July 7, 2017

Makes about 1 quart compote and 1-2 quarts syrup Ingredients 1 pound rhubarb, cut into a 1/4” dice 1 cup ripe strawberries, stemmed and halved (frozen organic can be substituted) 1 cup organic vanilla sugar juice of 1 lime 1/4 teaspoon vanilla extract 2 cups brewed tea Directions Macerate the rhubarb and strawberries by placing…

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Composed Salad of Smoked Beets, Pimento Goat Cheese, Greens & Pistachio Dust by Jennifer Balin

By westportmarket | July 7, 2017

Serves 6-8 Ingredients Smoked Beets 2 handfuls of hickory chips (used for smoking in a BBQ) 6 medium Chioggia beets Pimento Goat Cheese Spread 8-oz. jar sweet pimentos (in water) 1 lb. goat cheese 1/2 cup shredded white cheddar 1 oz. shallot, peeled and roughly chopped splash sherry vinegar salt and pepper to taste Salad ¼…

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Farm Egg Thin Crust Flatbread by Geoff Lazlo

By westportmarket | June 15, 2017

Makes 2   This farm egg flatbread was inspired by the beautiful eggs we raise at the Back 40 Farm in Washington, CT.  It is essentially the pizza version of a bacon, egg, and cheese breakfast sandwich, which is why it is perfect for brunch. Ingredients Dough 2 cups all-purpose flour 1/3 cup whole wheat flour…

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Pickles by Geoff Lazlo

By westportmarket | June 15, 2017

Spring and summer are perfect times to pickle the bounty of nature.  Spring is particularly good for wild or foraged vegetables such as ramps or mushrooms; however, almost any vegetable is delicious pickled.  This is a great all-purpose recipe, but feel free to tweak it with different herbs or spices to customize it. 8-12 cups…

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Kohlrabi and Radish Salad with Goat Feta and Zesty Breadcrumbs by The Whelk

By westportmarket | April 30, 2017

Serves 2 Prep time: 20 minutes Salad • 2 medium kohlrabi • 6-8 radishes, different varieties to make it more interesting • 15 sprigs mint • 2 tablespoons white balsamic vinegar • 1 lemon, zest and juice • 5 tablespoons extra-virgin olive oil • sea salt • black pepper • 2 tablespoons butter, at room…

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