Madison Farmer’s Market Marinara

Serves 4

4 lbs. Ripe tomatoes in a large dice from any vendor at the market (this is a good way to use seconds)
1 bunch Red Torpedo Onions from Four Root Farm, sliced in ½ moons about 2 cups
6 cloves of garlic, smashed
2 ounces Grape seed oil or Vegetable oil
2 ounces good olive oil
1 Bunch Fresh Basil, leaves picked of and coarsely torn
Salt, pepper and red pepper to taste
4 Tbsp butter to finish (for Vegan version omit butter)

Warm the Grape seed oil In a heavy 4-5 qt. pot on medium heat. When it’s hot add the smashed garlic and cook 2 or 3 minutes. Add the onion and cook until the onion is clear. Add the tomatoes and bring them to a simmer, lower the heat to medium low and cook about 15-20 minutes, until the onions are fully cooked and starting to thicken the sauce. Add the Olive oil, basil, salt, pepper and red pepper and butter if using. Continue to simmer another 10 minutes and serve over 1 -1 ¼ pound of pasta of your choice with grated Romano or Parmesan.

 

Madison Market Veggie Fritters

3 lbs. Fresh Vegetables from Four Root Farm, Newgate Farm,  Chatfield Hollow Farm and Two Guys from Woodbridge, finely shredded, sliced or chopped, such as Zucchini, Summer squash, Eggplant, Corn, Peppers, Scallion, Basil and Shitake mushrooms, Micro Arugula.
2 Eggs from Beaverbrook Farm
1 cup Raw Milk from Beaverbrook Farm
½ cup Flour
!/2 cup Yellow Corn Flour or Corn Starch if you can’t find fine yellow corn flour
1 tbsp baking powder
1 tbsp Sea salt
Fresh ground pepper
Olive oil blend as needed to pan fry.

* If you want this gluten free, substitute GF Flour mix for wheat flour.

To make these into a light summer dinner to be serviced with a salad, add an additional ½ cup of ricotta or feta cheese for some protein.

In a 3 or 4 quart bowl mix the eggs, milk, flours, baking powder, salt and pepper into a batter. Add in the cut vegetables and fold/mix well to coat all the vegetables. Heat 1/4 inch of hot oil in an electric frying pan set to 350 (this is preferable, so you can maintain a constant temperature), or in a heavy cast iron pan on the stove (a heavier pan will help keep an even heat if you don't have an electric frying pan). When the oil is hot (350), drop the batter by the large spoonful into the oil. When the pancakes start to brown turn them over and brown on the other side, 2-3 minutes on each side. Remove from pan and drain on paper towels, keep warm in oven until all are done. May be enjoyed with Hummus or Tzatziki.

Madison Market Cauliflower & Seafood Chowder

½ head Newgate Farm Cauliflower, chopped bite sized
1 bunch Four Root Farm Red Torpedo Onions, red and green separated, Red cut in ½ and sliced, Green parts sliced into rounds
1-2 pounds Mixed Seafood from T.A.L.K. Seafood, cut bite sized (scallops, cod, halibut, salmon, shrimp, any or all that’s available)
1/2 gallon Beaver Brook Farm Raw Milk
Lovage or Tarragon or Dill from Two Guys from Woodbridge
¼ cup olive oil
2 tbsp Smoked Paprika
1 tbsp Sea salt or more to taste
2 tsp fresh ground black pepper or more to taste
½ cup olive oil or butter
½ cup flour

Make a roux in a small pot by warming the ½ cup olive oil or butter, adding the ½ cup of flour and cooking on a very low flame for about 5-10 minutes. Stir every minute, do not brown. (see below for a gluten-free version that does not include a roux).

Meanwhile, heat a heavy 4- or 5-quart Dutch oven over medium-low. Add ¼ cup olive oil and sauté the Red onion and cauliflower, keeping the pot covered and stirring every couple of minutes, breaking up the cauliflower until it is cooked through. Pour in the roux, and add the smoked paprika and a sprinkling of salt and pepper. Add the Milk and whisk almost constantly while you bring the chowder to a simmer on medium-low heat.

Once the chowder is simmering, add the seafood and fresh herbs and simmer for about 5-8 minutes more. Check for salt and pepper, enjoy!

Gluten Free Version

To make the chowder without a roux, increase olive oil for sauté to ½ cup and add additional ½ head Newgate Farm Cauliflower

In a heavy 4 or 5 quart Dutch oven on medium low heat sauté the red onion and cauliflower in 1/2 cup olive oil, covered, stirring every couple of minutes breaking up the cauliflower as you go until the cauliflower is cooked. Remove half this cooked mixture and puree in a food processor or with a stick blender.

Add the Milk to the remaining cauliflower and whisk almost constantly while you bring the chowder to a simmer on medium-low heat. Add the seafood, fresh herbs and pureed cauliflower and simmer about 5-8 minutes. Check for salt and pepper, enjoy!


 

Chatfield Hollow Farm Mushroom Bruschetta

1 pound Chatfield Hollow Farm mixed mushrooms, sliced and coarsely chopped
1 bunch Scallions from Four Root Farm, sliced, white and green parts separated
4 tbsp Olive oil or butter
Sea Salt and fresh ground black pepper
1 Wave Hill Bread Baguette, sliced into ¼ inch thick rounds
Olive oil spray

Spray baguette pieces with olive oil and grill both sides in a hot grill pan. In a heavy sauté pan on medium heat cook the white parts of the green onion in the olive oil or butter until they start to brown. Add the mushrooms and stir often to cook, about 5-10 minutes. Season with salt and pepper then serve warm on the toasted baguette. 

Four Mile River Farm Thai Beef Wraps

1 pound Four Mile River Farm ground beef
1 bunch Newgate Farm Onions, quartered then sliced, green onion stems sliced
½ bunch Newgate Farm Mint, leaves picked and bruised and chopped coarsely
1 or 2 bunches Four Root Farm Leaf Lettuce (like romaine, red leaf, green leaf)
1 tbsp Chili Flakes or Fresh Hot Pepper minced to taste
1 tbsp Fish Sauce
2 tbsp Toasted Rice Powder*
1 or 2 Limes or 2-4 tbsp lime juice to taste
Cilantro, chopped to taste
2 oz. olive oil
½ tea sugar
Sea Salt to taste

In a wok or heavy fry pan, break up and sauté the ground beef until fully cooked, turn off and allow to cool slightly. Add in the rice powder, chili flakes, sugar, lime, fish sauce and stir to mix. Add the sliced onions, green onion, mint, cilantro and give it a good mix. Taste for seasoning and add salt, fish sauce, more lime or chili flakes to your taste. Serve it up with lettuce leaves to wrap, more cilantro, mint or chilies and Enjoy.

*(may be purchased at oriental food stores or made at home with Sweet Rice toasted in a dry pan until light brown, cooled then powdered in a spice grinder or mini food processor)

Grilled Chatfield Hollow Farm Mushroom and Four Root Farm Hakurei Turnip Salad

1 pound Chatfield Hollow Farm King Oyster Mushrooms
3 heads Four Root Farm Romaine lettuce
8 ounces Four Root Farm Hakurei Turnips, washed, trimmed and cut into matchsticks
1 ounce Two Guys From Woodbridge Cilantro, chopped
2 ounces Two Guys From Woodbridge Micro Scallion Sprouts, chopped
1 ounce Newgate Farm Mint, chopped
3 ounces Olive oil
Sea Salt and pepper to taste

Cut the romaine into bite size pieces. Cut mushrooms in half lengthwise, toss with 1 oz olive oil and grill on a grill pan 2-3 minutes on each side. Slice them into bite size pieces and toss with Romaine, turnips, herbs, oil, lime juice, pepper and salt. Serve.

Hidden Brook Gardens and Beaver Brook Farm Garlic Bruschetta

About 16 pieces

Wave Hill Baguette, sliced ¼ inch thick
Olive oil spray
1 Bunch Hidden Brook Gardens Young Garlic or Scapes cut in 4-6 inch pieces
4 ounces Beaver Brook Farm Ricotta
Sea Salt

Spray baguette pieces with olive oil spray and grill both sides in a hot grill pan. Spray cut garlic stems or scapes with olive oil spray and grill in a hot grill pan. Spread baguette toasts with ricotta. Coarsely chop the grilled garlic and top the ricotta with it and sprinkle with sea salt.

T.A.L.K. Seafood and Wave Hill Bread Scallop Bruschetta

Makes about 24 pieces

8 ounces Sea scallops
1/2-ounce olive oil
Wave Hill Baguette, sliced ¼ inch thick
Olive oil spray
1 ounce Two Guys From Woodbridge Cilantro, chopped
2 ounces Micro Scallion Sprouts, chopped
1 ounce Newgate Farm Mint, chopped
1 ounce Lime juice
3 ounces Olive oil
Sea Salt and pepper to taste

Spray baguette pieces with olive oil spray and grill both sides in a hot grill pan. Mix scallops and ½ oz. of olive oil and grill on a very hot grill pan, until just cooked about 3 or 4 minutes. Remove from pan, cool for a few minutes and then coarsely chop. Chop the cilantro, scallion sprouts and mint and mix with the chopped scallops. Add lime and olive oil then season with salt and freshly ground pepper to taste. Top the grilled baguette slices with the scallop mix.