Spring Vegetable Chicken Fricassee, by Genee Habansky of Herbaceous Catering

By westportmarket | June 13, 2020

4 bone in chicken thighs 1 cup flour 2 tsp salt, divided 2 tablespoons butter, divided ¼ cup sherry 1 leek, light green & white parts only, sliced 2 carrots small diced 1 cup mushroom sliced 2 cloves of garlic sliced 1 ½ cup chicken stock 1 bundle asparagus, sliced 2 tablespoons of cream 1…

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Shitake Parmesan Sliders, by Lauren Braun Costello, from It’s Lauren of Course!

By westportmarket | May 6, 2020

Even the most devoted meat eaters cannot deny the deliciousness of this “Meatless Monday” recipe.  Shiitake mushrooms are the best fungi choice to make a crumb-coated base for tomato sauce, mozzarella, and parmesan because they are firm and hold their shape. The following recipe outlines versions both to shallow fry and bake the shiitakes.  You…

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Hibiscus Flower Tacos with Pineapple Salsa by Lorenza Arnal, Alma de Mexico

By westportmarket | April 7, 2020

In Mexico, it is very common to find water deliciously flavored with Hibiscus  flowers. Commonly known as Jamaica, these flowers have a delicious, intensely herbal and fruity taste, and infuse the water with na deep, vivid red color. Originally from Africa or India, Hibiscus  flower arrived in Mexico during the colonial years and have been…

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Honey Struck Chocolate Truffles by Marina Marchese, Red Bee Honey

By westportmarket | March 14, 2020

A super easy, clean and healthy snack that can be kept in the freezer. You may substitute the almonds for your favorite nut or if you are not doing nuts – try tahini butter. Servings: 4 Prep Time: 20 minutes Ingredients: 2 cups raw almonds, ground  ¾ cup raw cacao powder 5 dates, pitted ½…

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More than Just a Warming Winter Vegetable Minestrone, by Liz Rueven, Kosher Like Me

By westportmarket | February 11, 2020

For those who argue that farmers markets are too expensive, this dinner for 12 for our first Farmers to Veterans to Community dinner of 2020 at Homes for the Brave last week came in at a mere $87, with $66 going to our local farmers! A win for the female veterans, a win for our local farmers,…

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Arctic char and Potato Casserole, by Alison Milwe of AMG Catering

By westportmarket | February 11, 2020

Serves 4 2 tablespoons extra virgin olive oil 1 medium onion, chopped 2 garlic cloves, minced 1 14-ounce can chopped tomatoes, with juice “SPEPPER” ( Kosher salt and ground black pepper) 1 generous bunch Swiss chard 1 3/4 to 2 pounds, stemmed and washed 1 pound Yukon gold potatoes or fingerlings, scrubbed and sliced 1 cup flat-leaf parsley leaves, chopped 1/2 cup…

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SHEPHERD’S PIE, by Phoebe Cole-Smith of Dirt Road Farm

By westportmarket | January 6, 2020

4-6 servings Ingredients: 1 tablespoon e.v. olive oil 1 large onion, peeled and chopped 1 large carrot, peeled and chopped 1 small celery root, peeled and chopped 1-2 cloves garlic, minced 1 lb ground lamb (or another ground meat, or a combination) 1 cup stock (lamb or chicken or beef), preferably homemade 1 tablespoon tomato…

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Named #10 In The Nation – American Farmland Trust

By westportmarket | December 19, 2019

Westport Farmers Market named one of the best in country View Article >

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Popcorn Balls by Patti Pop of Sport Hill Farms

By westportmarket | December 5, 2019

Tis the season for something sweet! Here is a super easy and delicious way to create some popcorn balls to share with friends and family. Two ingredients are all that is needed: (6) cups of popped corn ( melted butter and salt to taste) 1/4 cup local honey In a saucepan , pour in honey…

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Broccoli and Cauliflower Latkes with Herbed Yogurt Topping, by Liz Rueven, Kosher like Me

By westportmarket | December 3, 2019

While it’s traditional to serve potato pancakes during the eight nights of Chanukah, this recipe includes more nutritious, raw broccoli and cauliflower as the base. Frying in oil is non-negotiable, but these cruciferous veggies absorb less than potatoes. Yogurt topping, mixed with Middle Eastern spices and citrus, keep the flavors bright and light. Yield: 10-12…

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