Fall Fruit Salad

Chef Jenn Magrey
Newgate Farm Tomatoes
Four Root Farm Onions
Woodland Farm Apples and Pears

2 Newgate Farm zebra tomatoes cut into bite sized chunks
2 Newgate Farm Pineapple tomatoes
1 Four Root Farm red onion
1 Woodland Farm tart apple, cut into bite-sized slices
4 Woodland Farm Seckel Pears, cut into slices

Vinaigrette:
1/4 cup fig infused vinegar (or apple cider vinegar)
2 tablespoons honey
1 tablespoon whole grain mustard
1/2 Cup grapeseed oil (or canola)
1/4 cup olive oil
1 teaspoon salt
Few cracks black pepper
Whisk all together, taste, and add more honey, salt and pepper as desired.

Toss the ingredients in a bowl and add 1/4 cup of the mixed vinaigrette. Add more if desired. Serve!

Great over mixed greens with goat cheese, grilled or roasted figs and toasted pepitas or pine nuts.

Farmers Market Tomato Soup

Chef Jenn Magrey 
Newgate Farm tomatoes


1 tablespoon butter
12-15 tomatoes cut into medium dice. Any and all tomatoes work. It’s a great recipe for those slightly bruised and not so pretty! 
1/2 onion diced -
1 carrot (average sized) medium dice
Two Guys from Woodbridge Basil - small chiffonade
Cream or half-and-half (optional)

Melt butter into soup pot/sauce pan over heat medium heat. 
Add onions and carrots and sauté until translucent and beginning to soften. About 5 minutes. 
Add the tomatoes, seeds skins and all. Add about 1 teaspoon kosher salt, a few cracks of black pepper and a teaspoon of sugar. 

Stir to combine. Cool until the tomatoes have softened and a lot of liquid is in pan. No need to add any water or broth. 

Using an immersion hand blender, purée the soup until there are no chunkiness left. Taste and add a little more salt, pepper and sugar if needed. Add the fresh basil chiffonade and a little cream or half and half, if desired

Vegetarian Spring Rolls with Peanut Dipping Sauce

Chef Jenn Magrey

Peanut Sauce with Ginger: 
1/3 cup soy sauce
1/2cup creamy peanut butter
Juice from 2 limes
2 tablespoons chili paste (or sriracha)
1-tablespoon fresh grated ginger
1-tablespoons sesame oil
2 tablespoons Rice Wine Vinegar
1 tablespoon sesame seeds if desired. 

Whisk all together and serve with Spring Rolls
**If too thick, add a little warm water to thin to desired consistency
*Can make ahead up to one week and kept in refrigerator

Vegetable Spring Rolls 

Rice Wrappers – about 25 wrappers
3-5 oz. very thin vermicelli bean noodles (rice noodles) – soak in hot water for about 2-4 minutes. See package instructions.  Drain and toss with a little sesame oil - snip with scissors to break up noodles.  
1 cucumber – seeded and cut into thin matchsticks (julienned)
1-2 carrots – cut into thin matchsticks or shredded
1 red bell pepper - cut into thin matchsticks
Scallions- cut into thin matchsticks
Purple Cabbage – Shredded finely
Mint Leaves – Chiffonade
Cilantro – chopped 

Drag the rice paper wrapper through the warm water quickly until just dampened. Place a few sticks of carrot, cucumber, red pepper, scallions and a sprinkle of cabbage on top of the bottom 1/3 of the rice paper. Then add a small amount of noodles, followed by the mint leaves and the cilantro. 

Do not overstuff the rolls.  Roll everything up tightly. To do so, gently pull up the bottom of the roll and roll over the filling. Then, roll and use your hands to tuck the filling in as you go. It is as if you are rolling a burrito! Tuck in the sides as you go. Start small then add more, as needed, as you roll each one. It takes practice.  

Serve with Dipping sauce! 

*If you need to make ahead of time, separate the rolls with wax paper as to not stick together.  

Sausage, Kale and Potato Soup 

Chef Jenn Magrey
Four Mile River Farm sweet sausage

Newgate Farm potatoes

1 teaspoon olive oil
1/2 Pound Four Mile River Farm sweet sausage (any Italian sweet sausage works great), removed from casing
2 large white potatoes - Newgate Farm or Hidden Brook Farm - small diced
1 medium onion small diced
2 cloves garlic minced
1 bunch curly or lacinato kale - Hidden Brook Gardens - roughly Chopped
1 box chicken broth
Pinch crushed red pepper
Salt and pepper to taste
Light cream -1/2 cup or more to taste
Grated Beaver Brook Farm Farmstead Cheese for garnish

In a medium stock pan, heat the olive oil over medium heat and add the crumbled sausage. Sauté the sausage using a wooden spoon to break it up and lightly brown. Add the onions, potatoes and garlic and cook for 5 minutes more, stirring and combining. Add the chicken stock and let cook for 15 minutes over medium-low heat (light simmering) until potatoes are tender. 

Add the whole bunch of chopped Kale a little at a time and stir it into soup to combine and cook for another 10 minutes more until kale is cooked. 

Using an immersion hand blender, blend the soup for just a few pulses to break up some of the potatoes and kale. 

Stir in the cream. Taste for salt and pepper. Serve with grated Beaver Brook Farm farmstead cheese.

Enjoy!! 
 

Four Mile River Farm Kielbasa and Greens

Chef Jenn Magrey
Four Mile River Farm kielbasa

1 link of FRESH Raw KIELBASA – Four Mile River Farms – cut into 3 inch pieces
3 bunches any greens – rabe, kale, romaine, spinach, mustard etc – roughly chopped (Find your greens at Four Root Farm, Two Guys From Woodbridge, Leap Frog From, Newgate Farm and a few others right at the Madison Market!)
2 cloves garlic minced
Splash of apple cider vinegar

In a large frying pan over medium heat, cook the raw kielbasa with a little water, covered,  until cooked through, about 15-20 minutes. Remove the pieces from the pan and set them aside to cool slightly. Add the greens in stages to the same pan. No need to wipe clean.

As the greens are wilting, add the minced garlic. Slice the sausage into bite sized pieces and add to the greens. Mix and continue sautéing until the greens are tender. About 8 minutes total. Add a splash of vinegar and a pinch of salt and pepper.

Serve! Is excellent tossed with cooked pasta or spaetzle noodles!  

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Caramelized Shallots and Onions with Mint

Chef Jenn Magrey
Four Root Farm onions, 
Newgate Farm mint, Shayna B's baguette, and Two Guys from Woodbridge microgreens

3 cups sweet onions (Four Root Farm!)
1 cup Shallots
2 Tablespoons olive oil
Salt and pepper to taste (about a teaspoonful each)
1/2 cup minced mint leaves (From Newgate Farms!) 

Slice onions add shallots thinly.
Heat a sauté pan to medium high and add the sliced shallots and onions.
Sprinkle with salt and pepper. Sauté and let them sweat until they are golden brown and soft. About 20 minutes. Stir and check for over browning as not to burn!

Once they are soft and caramelized, shut off heat and add the mint and mix well.

Top the onion mixture on any crostini or bread.

I used slices of “Shayna B’s” Gluten Free Pumpernickel Baguette!

Then sprinkle with micro greens such as Micro Kale from Two Guys From Woodbridge!

Madison Farmer’s Market Marinara

Chef Stuart London, Executive Chef, Mystic Market Kitchen and Eatery

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

Chef Stuart London, Executive Chef, Mystic Market Kitchen and Eatery

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

Chef Stuart London, Executive Chef, Mystic Market Kitchen and Eatery

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!


 

Four Mile River Farm Thai Beef Wraps

Chef Stuart London, Executive Chef, Mystic Market Kitchen and Eatery

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

Chef Stuart London, Executive Chef, Mystic Market Kitchen and Eatery

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.

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

Chef Stuart London, Executive Chef, Mystic Market Kitchen and Eatery

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.