Seared Pork Chops with Cherry & Thyme pan sauce, by Genee Habansky of Herbaceous Catering

By westportmarket | July 12, 2021

Serves 4 Ingredients: 4 one inch thick cut pork chops Salt and pepper Olive oil ¼ cup red wine 1 large shallot sliced 1 garlic clove minced 5 sprigs of thyme tied together with twine pint of cherries, stemmed & pitted 1 tsp balsamic 1 T cold butter Preheat oven to 350 Pat pork chops…

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Spinach and Strawberry Salad with Feta, Red Onion and Toasted Almonds, by Lauren Braun Costello of It’s Lauren of Course!

By westportmarket | June 8, 2021

This salad is a celebration of everything the Westport Farmer’s Market has to offer in June, from the verdant spinach leaves and vermilion strawberries to the artisanal goat cheese and local honey. Nothing screams summer quite like a flavorful and colorful salad made from farm-fresh greens and berries. Salty feta, toasted almonds, and blanched red…

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Young Shoots Photography Contest at the Westport Farmers Market!

By westportmarket | June 8, 2021
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Aqua Faba and Vegan Green Goddess Dressing by Jennifer Balin, Sugar and Olives

By westportmarket | May 17, 2021

Start with the Aqua Faba as this is the base for the Green Goddess Dressing. This may seem complicated, but it is really not! Please read the recipe closely before you begin: INGREDIENTS 1/2 cup liquid from a jar of chickpeas without added salt 1/2 tsp of mustard powder 1 tbsp of apple cider vinegar…

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Westport Farmers Market is opening on May 13!

By westportmarket | April 30, 2021
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Roasted Spring-Dug Carrots with Pistachio Dukkah and Crème Fraîche, by Lauren Braun Costello of It’s Lauren of Course!

By westportmarket | April 9, 2021

This recipe can be made with regular, conventional orange carrots, but spring-dug rainbow carrots from the farmer’s market are a colorful celebration of time and place like no other. Seasoned with a pistachio dukkah (an Egyptian nut-herb-spice blend traditionally made instead with hazelnuts, plus sesame seeds, coriander, mint, cumin, and salt and pepper), the flavors…

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Pizza Bianca (white pizza) with mushrooms, bacon and two cheeses by Phoebe Cole-Smith from Dirt Road Farm

By westportmarket | March 7, 2021

Makes 3 medium pizzas I have been making this dough for so long, I do not even remember where it came from.  It has been my kids’ favorite since they were small, and it still is now that they are all grown up ;-).  It is essentially foolproof, and takes no time to whip up. …

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AMG “COTTAGE PIE” with PARSNIP CRUST by Alison Milwe Grace, AMG Catering

By westportmarket | February 2, 2021

Serves 4  1 rutabaga, peeled and diced   1 large yellow onion, peeled and diced small 1 large carrot, peeled and diced small 2 stalks celery, diced small 2 cloves garlic, peeled and minced 1 sprig rosemary 1 box chicken stock  1 LBS ground lean turkey 2 cups fresh baby spinach  3 tablespoons tomato paste…

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Butternut Squash “Alfredo” with Crispy Proscuitto by Genee Habansky, Herbaceous Catering

By westportmarket | November 3, 2020

Ingredients 3/4 cup heavy cream 2 tablespoons of butter 1 pound of butternut squash, medium dice 5 sprigs of thyme, tied together with kitchen twine 1 pound fresh pasta (preferably fettuccine) 3/4 cup freshly grated Parmesan, divided  Salt and pepper 6 slices Prosciutto Directions Preheat the oven to 375, line a half sheet pan with…

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Farmgal Fixins’ Spaghetti Squash, by Patti Popp, Sport Hill Farms

By westportmarket | October 6, 2020

Ingredients: 1 squash 1 chopped tomato 3/4 cup of feta cheese 1 tbsp oregano 1/2 lemon juiced 1 tbsp butter salt and pepper Preheat the oven to 350 degrees. Cut the squash lengthwise and bake at until tender. Make sure to cook up the seeds as well. Remove the cooked squash into a bowl, and…

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