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…

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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…

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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…

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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…

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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…

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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…

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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,…

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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…

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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,…

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