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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Skillet Cod with Kale, Ginger and Garlic, by Alison Milwe-Grace of AMG Catering

By westportmarket | November 4, 2019

Serves 4 INGREDIENTS: 2 tablespoons sesame oil, divided 2 medium garlic cloves, minced (about 2 teaspoons) One (1-inch) piece fresh ginger, peeled, minced (about 1 tablespoon) 1 large bunch dinosaur kale (about 1 pound), thick stems discarded and leaves roughly chopped (about 2 1/2 quarts) 1/2 cup rice wine Four (6- to 8-ounce) cod fillets…

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Winter Market Opens Nov 16

By westportmarket | October 21, 2019
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Fried Green Tomatoes with Burrata, Figs and Balsamic Drizzle by Liz Rueven;

By westportmarket | October 1, 2019

Servings: 4 While juicy ripe tomatoes are on the wane, autumn provides an opportunity to experiment with firm green tomatoes. Don’t overlook these gems when you see them in the market. Once battered and fried, they’re a perfect canvas for arranging all sorts of cheeses, fresh figs and a swirl of balsamic glaze. Serve one…

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Summer Lions Mane Mushroom “Crab Cake” by Genee Habansky, Herbaceous Catering

By westportmarket | September 3, 2019

Ingredients 1 pound lion’s mane mushrooms, de stemmed & cut into 1 inch pieces 3 tablespoons olive oil, divided tsp salt 2 ears corn, shucked ¼ red onion, small diced ¼ cup minced chives 1 tablespoon chopped parsley 2 tablespoon Greek yogurt 1 tsp of soy sauce 1 tsp Dijon 2 eggs, beaten juice of…

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Watermelon Gazpacho, by Sue Smith of Prime Health Style

By westportmarket | August 7, 2019

Prep time:  20 minutes Yield:  6 servings 8 cups finely diced watermelon 1 medium cucumber, peeled, seeded, and finely diced ½ red or yellow bell pepper, finely diced ¼ cup chopped fresh basil, plus additional sprigs for garnish ¼ cup chopped fresh parsley or cilantro ¼ cup sherry vinegar 3 tablespoons minced shallot 2 tablespoons…

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