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The market is a non-profit organization in the town of New Castle, NY

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from Linda Fears at GoodFoodRX

Roasted Beet Hummus

FROM THE MARKET:

2 medium-size beets, roasted

Extra Virgin olive oil

2 large garlic cloves, minced

Raw veggies for serving


IN YOUR KITCHEN:

1 can organic chickpeas, drained (save about ½ c of liquid

2 T tahini

1. Roast beets: Place trimmed and scrubbed beets on tin foil, drizzle with olive oil, wrap in foil and roast at 375 for an hour or until fork-tender. Let cool.

2. Peel and quarter beets and place in bowl of food processor with all ingredients except olive oil. Blend until smooth while drizzling in 1/4 cup of olive oil.
3. Add salt and pepper to taste. If too thick add a bit of chickpea liquid. Store in airtight container in fridge up to a week. 

from Bon Appetit

Sweet & Spicy Grilled Summer Squash

FROM THE MARKET:

4 summer squash or zucchini-halved and cut lengthwise

1/3 c honey

½ shallot

¼ c coarsely chopped cilantro


IN YOUR KITCHEN:

Salt

1/3 c unseasoned rice vinegar

¼ c soy sauce

3 T hot chili paste like sambal oelek

2 T vegetable oil

1 lime halved

1 t toasted sesame seeds

Crosshatch squash, toss with 1 t salt and let sit for 10 minutes. Pat dry.

Combine honey, vinegar, soy sauce and chili paste in a saucepan and simmer for about 5-7 minutes until slightly thickened. Remove from heat and add 1T of oil.

Toss squash with 1 T oil and then brush with glaze. Grill cut side down until charred around the edges. Continue to grill and brush with glaze on cut side.

Transfer to a platter. Squeeze juice from lime, add shallot and cilantro and salt to taste. Drizzle leftover glaze on squash and top with herb and shallots and sprinkle with sesame seeds.

from Smitten Kitchen

Zucchini Bread Pancakes

FROM THE MARKET:

2 large eggs

2 medium zucchini, shredded

3 T. olive oil


IN YOUR KITCHEN:

2 T light or dark brown sugar

1/4 c buttermilk

1/2 tsp salt

1 t baking soda

1 t ground cinnamon

1 c all purpose or whole wheat flour

In large bowl combine eggs, oil, sugar, buttermilk and vanilla until smooth.  Stir in zucchini.  In a smaller bowl, whisk together flour, salt, baking soda, and cinnamon.  Stir dry ingredients into zucchini batter until just combined.

Heat a large skillet over medium heat (prefer cast iron if have) over medium heat. Once hot, melt a pat of butter until it sizzles.  Scoop a scant ¼ cup dollops of batter into the pan.  Cook until bubbles appear, about 2-3 minutes. Flip and cook another minute or two until golden underneath.

Keep warm in oven at 200 until all are  ready to serve.

Dollop with yogurt or serve with maple syrup.

Makes 10-12 pancakes

from Linda Fears at GoodFoodRX

Tomato and Peach Farm Salad

FROM THE MARKET:

2 cups cherry tomatoes, halved
3 peaches, cut into one-inch pieces
2 cups chopped arugula
1/4 c chopped basil
1/3 c olive oil
3 TBS white balsamic vinegar


IN YOUR KITCHEN:

1 c cup cooked farro
1/2 cup crumbled feta
1 TBS Dijon mustard
2 tsp minced shallot
1 1/2 tsp salt
1/2 tsp pepper

Put cooked and cooled farro in a large bowl. Add tomatoes, peaches, arugula, basil and feta. Make dressing: Combine olive oil, vinegar, mustard, shallot, salt and pepper. Add dressing to salad and gently toss.

from fine cooking

Penne with zucchini, fresh herbs and lemon zest

FROM THE MARKET:

2 medium zucchini cut in half lengthwise and sliced into 1/4" half moons

4 large garlic cloves thinly sliced or 2 - 3 minced garlic scapes

3 T each coarsely chopped basil, mint and flat-leaf parsley


IN YOUR KITCHEN:

¼ lb whole wheat penne

1/4 c extra virgin olive oil

1/4 c pine nuts

2 t finely grated lemon zest

1/4 c freshly grated Parmigiano-Reggiano

Bring a large pot of well-salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente.


Put nuts in a dry frying pan and cook for 3 minutes over medium-heat, stirring frequently or shaking pan until golden. Keep an eye on pan at all times to prevent pine nuts from burning.


Meanwhile, heat the oil in a 12-inch skillet over medium-high heat. Add the zucchini and cook, stirring occasionally, until barely tender and starting to brown, about 3 minutes. Add the garlic (scapes) and cook, stirring occasionally, until the garlic is soft and fragrant, an additional 2 to 3 minutes. Remove from the heat. Stir in the lemon zest, 3/4 tsp. salt, and 1/4 tsp. pepper.


Reserve 1/2-cup pasta cooking water and drain the pasta. Add the pasta to the zucchini mixture along with the Parmigiano, mint, basil, and parsley. Sprinkle with pine nuts and season to taste with salt and pepper. Toss to combine, adding some of the reserved water if necessary to moisten the pasta, and serve immediately.
 

from thekitchn.com

Kohlrabi and Carrot Slaw

FROM THE MARKET:

1 large kohlrabi, peeled, stems                 

 trimmed off, grated

¼ head purple cabbage shredded

½ red onion, grated

4 T chopped cilantro



IN YOUR KITCHEN:

¼ c golden raisins (optional)

¼ c mayonnaise

1T cider vinegar

1T sugar

1 t salt

2T pumpkin seeds (optional)

Combine the kohlrabi, cabbage, carrots, onion, cilantro, and raisins (if using). In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar, and salt. Pour the dressing over the slaw, and mix until fully coated. Chill for several hours before serving.

Option to sprinkle some pumpkin seeds on top!

from the kitchen of Linda Fears

Farro with Asparagus and Onion

FROM THE MARKET:
2 sweet onions, thinly sliced
1 lb asparagus, cut into 1-inch pieces
¼ c chopped parsley

IN YOUR KITCHEN:
¼ c olive oil
1 ½ c farro
1 TBS red wine vinegar
2 pinches red pepper flakes
Salt and pepper

Heat the olive oil in a large skillet over medium heat. Add the onions and 1/4 teaspoon salt and cook, stirring occasionally, until soft and translucent, about 25 minutes. Increase the heat to medium high and cook, stirring often, until golden brown, 5 to 10 minutes more.


While the onions cook, cook the farro in a pot of boiling water along with 1 teaspoon salt. Simmer until tender, about 20 minutes. Add the asparagus and cook until crisp-tender, about 2 minutes; drain well.


Add the farro and asparagus to the caramelized onions along with the parsley, vinegar and red pepper flakes. Season with salt and pepper. Transfer to a bowl and serve.

from the kitchen of Josh Salon

Josh's Award-Winning Chili

This took the top prize at our first Chili Cooking Contest in 2018. Our fire-fighting judges couldn't get enough.

From the market:
Grass-fed short rib*
Grass-fed ground sirloin*

Slab bacon

Fire roasted tomatoes*

White onion*
Garlic*

Scallions*

In Your Pantry or fridge:
Captain Lawrence Freshchester Pale Ale (2 bottles for Chili and 2 bottles to drink while making Chili)

Fire roasted poblanos & bell peppers*

Ancho chili (keep dried, don’t need to reconstitute)
Red kidney beans*
Liquid smoke
Brown sugar*

Tomato paste*
Low sodium beef stock*
Cayenne*
Cumin*
Coriander*
Smoked paprika*
Chili powder*

  1. Brown the short rib (boneless or with bones if you want to fish them out at the end), ground beef and bacon in different pans.  Set meat aside, keeping oil/fat.

  2. Dump grease from bacon and ground beef in with left over grease from short rib, and use to cook veggies.

  3. Add red and yellow bell peppers and white onion to pan and brown for 5 minutes.  Add garlic ( a lot of garlic, not too finely chopped) and cook an additional 2 minutes.

  4. Add dry spices and tomato paste, cook 2 more minutes while stirring.

  5. Put ground beef and short rib back in the pot, along with fire roasted pablanos and fire roasted tomatoes, beans, (I used canned), liquid smoke, beer and stock.

  6. Simmer in covered cast iron pot for +- 4 hours.  Remove lid for last 30 minutes to thicken.

  7. Add in bacon and more chili powder and smoked paprika before serving.


Toppings:
Fritos
Sour Cream
Scallions*
Pickled Jalapenos (optional)
 
*Organic

recipe from kingarthurflour.com

Blue Ribbon Caramel Apple Pie

This is the pie recipe that won Nancy Silver first place in last year's apple pie contest. The judges loved it. She got the recipe from the King Arthur Flour website by way of Anita Newell of New Hampshire. Nancy added a little bourbon to the caramel sauce and of course used apples from the farmers market.

From the market:

Apples

Crust

  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour

  • 1/2 teaspoon salt

  • 1 cup (16 tablespoons) cold unsalted butter

  • 1/2 cup ice water

 

Filling

  • 1 cup sugar

  • 1/4 cup King Arthur Unbleached All-Purpose Flour

  • 1 teaspoon ground cinnamon

  • 2 pounds whole apples, to yield 1 1/2 pounds peeled, cored, and sliced apples; about 6 cups

  •  1/2 cup caramel apple dip, caramel sauce, or melted caramel, divided

  • 2 tablespoons milk or cream

 

Topping

  • 1 cup King Arthur Unbleached All-Purpose Flour

  • 1/2 cup brown sugar

  • 1/2 cup cold unsalted butter


Instructions
Preheat the oven to 375°F.
To make the crust: Combine the flour and salt. Work in the butter to make an unevenly crumbly mixture. Add enough of the water to bring the dough together.
Divide the dough in half, shape each half into a disk, wrap well, and refrigerate for 1 hour.
To make the filling: Combine the sugar, flour, and cinnamon. Stir in the apples.
Combine 2 tablespoons caramel with the milk or cream. Toss with the apples.
To make the streusel: Combine the flour and sugar. Work in the butter until crumbly.
To assemble the pie: Roll one piece of dough into a 12" round, and lay it into a 9" pie pan.
Spoon in the filling; sprinkle with the topping.
Roll the second piece of dough into a circle slightly larger than the top of your pie pan. Cut 3/4"-wide strips, and weave a lattice crust. Seal and crimp the edges.
Bake the pie for 45 to 55 minutes, until golden brown. Remove it from the oven, and cool it for 15 minutes.
Drizzle the pie with the remaining caramel, warming it slightly if necessary top make it "drizzlable."
Cool the pie for at least 2 hours before serving.

 

recipe from smitten.com

Oven Fries

This works with either the classic Russet/Idaho potatoes used for traditional french fries, or with golden potatoes, such as Yukon Golds. The photos here show both. For fried potatoes, I prefer Russets, but for roasting, I prefer the Golds because their waxier state makes a more tender-centered fry with the more complex flavor you lose when not frying.
Yield: fries for 4 people

From the market:
4 medium potatoes

3-4 T. Olive oil

In Your Pantry:
Fine sea salt

Heat oven to 450 degrees F.
Peel your potatoes if you wish; scrub them well if you do not. Cut potatoes into just-shy-of 1/2-inch batons. Place in a large pot and cover with an inch or two of water. Set heat to high and set timer for 10 minutes. If potatoes come to a boil in this time (mine usually do not), reduce the heat to medium. Otherwise, when timer rings, whether or not the potatoes have boiled, test one. You’re looking for a very “al dente” potato — one that is too firm to eat enjoyable, but has no crunch left. A good sign that they’re not too cooked is when you roughly tumble them into a colander, only one or two break.


Meanwhile, coat a large baking sheet with 2 to 3 tablespoons of olive oil and place it in the oven for a few minutes, so the oil gets very hot and rolls easily around the pan.
Drain your potatoes and immediately spread them on oiled baking sheet in one layer. Drizzle with last tablespoon of olive oil, sprinkle with salt and roast for 20 minutes, until golden underneath. Toss potatoes around to encourage them to color evenly and return them to the oven for another 5 minutes. Repeat this 1 or 2 more times (for me, 30 minutes total roasting time is the sweet spot), until your “fries” are deeply golden, brown at the edges and impossible not to eat.


Season with more salt while they’re hot, pile them on a platter and dig in.

from Linda Fears at GoodFoodRX

Best Minestrone

FROM THE MARKET:

4 oz of thick-cut bacon

5 garlic cloves, minced

2 carrots, chopped

1 leek, chopped

3 c green cabbage, chopped

2 zuchhini, cubed

5 T Italian parsley, chopped


IN YOUR KITCHEN:

4 c chicken bone broth

2 c beef bone broth

2 T tomato paste

2 t dried oregano

1 ½ t dried basil

2 t salt

1 t black pepper

2 15 oz can red kidney beans, drained

2 14-15 oz cans fire-roasted diced tomatoes

Grated romano or

parmesan cheese

1. Cooked bacon in a large soup pot over medium heat until just crispy. Add butter. When melted, add garlic, carrots, onion and leek. Cover and cook 10 minutes (stirring occasionally). 

 

2. Add cabbage, zucchini, both stocks and tomato paste. Bring to a boil then reduce to simmer. Add parsley, oregano, basil, salt and pepper. Simmer 15 minutes. 

3. Add beans and tomatoes, simmer another 15 minutes. Adjust seasonings, and serve topped with cheese and a drizzle of olive oil.