Young Shoots Photography Contest at the Westport Farmers Market!

By westportmarket | June 8, 2021
Read More

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…

Read More

Westport Farmers Market is opening on May 13!

By westportmarket | April 30, 2021
Read More

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…

Read More

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. …

Read More

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…

Read More

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…

Read More

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…

Read More

Cavatappi with Carrot Pesto and Lemon Arugula by Sue Smith, Prime Health Style

By westportmarket | August 11, 2020

Serves 4 Prep time:  30 minutes Cavatappi is the Italian word for corkscrew, hence the name of this spiral-shaped, macaroni-like pasta.  It’s ideal for use with a thick sauce, here paired with a zesty carrot pesto.   This vegetarian recipe creates a tasty and satisfying summer one-dish meal, or can be served as a side…

Read More

Summer Quinoa Salad with Peaches and Minty Lime Dressing, by Liz Rueven, Kosher like Me

By westportmarket | July 14, 2020

Gluten free, vegan, kosher Serves 8 When peaches hit the summer market in CT there are plenty of reasons to celebrate. I love everything about them: their seductive fruity fragrance, their juicy sunny flesh and most of all, their versatility.  In this easy quinoa salad, peaches lean more savory than sweet, making this the perfect…

Read More