Farmer’s Market Recipes

Recipes that include many ingredients which can be found in local farm markets.

Sausage Stir Fry with 2 photos

Autumn Fruit Salad with photo

Swedish Apple Cake

1 stick margarine 1 1/2 cup sugar 2 eggs 2/3 cup milk 1 2/3 cup flour 2 tsp. baking powder 1 tsp. vanilla

1-2 apples 1 tsp. cinnamon 1-2 tsp. sugar

Mix margarine and sugar until fluffy; stir in eggs. Add baking powder to flour and mix in. Add vanilla and milk. Spread in round spring form or round cake pan. Peel and core apples and cut in 1″ pieces.

Mix sugar and cinnamon and sprinkle over apples. Stir apples in cake batter. Bake at 350 degrees for 35-45 minutes.

Cornell Cooperative Extension, Niagara County

Potato Kale Soup

1/2 lb. Italian sausage 1 lg. onion 6 lg. potatoes cut in small cubes 2 c. chicken boullion 2 c. kale, chopped (or spinich) 2 c. milk Salt and pepper to taste

Fry onion and sausage until sausage is cooked. Add boullion and potatoes. Simmer until potatoes are done. Add kale and milk. Simmer 10-15 minutes.

Cornell Cooperative Extension, Niagara County

Oven-Roasted Squash (4 servings)

2 tablespoons olive oil 2-3 tablespoons lemon pepper 1 tablespoon dried rosemary 1 lb small red potatoes, scrubbed and diced 1 1/4 lbs squash; zuchinni, small pattypan, summer and/or crookneck (use a combination if possible), in 1-inch cubes 1 large red onion, cut into 1-inch chunks

Put oil, lemon pepper, rosemary (crush first) and potatoes into plastic bag. Shake well to coat.

Add squash to bag; shake again to coat.

Spread vegetables on shallow baking pan. Roast at 400 degrees 30 minutes. Increase temperature to 450 degrees, stir vegetables and continue roasting until brown – about 20 minutes.

Cornell Cooperative Extension Farmers’ Market Recipe Book

Sweet and Sour Cabbage

4 C white cabbage, washed and chopped 1 apple, unpeeled and chopped 1 Tbsp., brown sugar 2 Tsp cornstarch (br> 1/2 C water 3 Tbsp. cider vinegar

1. Place cabbage and apple pieces in a saucepan 2. Add boiling water to a depth of about 1/2″ 3. Cook until cabbage is tender and drain 4. Combine brown sugar, cornstarch and water in other saucepan 5. Bring to a boil and boil for one minute 6. Add vinegar to the brown sugar mix 7. Add this sauce to the cooked cabbage/apple mixture and heat until warm

Serves 4

% calories from fat = 0

Cornell Cooperative Extension, Niagara County

Chowder with Squash

4 C, winter squash (any kind), cubed 2 carrots, chopped 1 large onion, chopped 2 tomatoes, chopped (canned ok) 1 green pepper, cut up 1 red pepper, cut up (optional) 1 1/2 quart water 2 tbsp soy sauce 1 tsp. thyme (fresh or dried) 1/4 C arrowroot flour (or cornstarch) 1/4 C water 1 C spinach, chopped (fresh, canned or frozen)

Place vegetables in water. Add soy and seasoning. Simmer for 45 minutes or until vegetables are tender.

Mix arrowroot or cornstarch with 1/4 cup water; add soup. Add spinach; cook another 5 minutes.

Percent calories from fat 0%

Makes six 1 3/4 cup servings

Cornell Cooperative Extension, Niagara County

Easy Apple Crisp

6 cups sliced, pared or unpared, tart, firm apples (about 6) 1 cup flour 1/2-1 cup sugar, depending on tartness 1 tsp. baking powder 3/4 tsp. salt 1 unbeaten egg 1/3 cup melted butter cinnamon

Place apples in buttered 6 x 10-inch baking dish In bowl, mix flour, sugar, baking powder and salt. Add egg and mix with fork, until crumbly. Sprinkle mixture over apples.

Pour melted butter over all, and sprinkle generously with cinnamon.

Bake at 350 degrees 30-40 minutes, until apples are tender.

Cornell Cooperative Extension, Niagara County “2005 Farmers’ Market Recipe Book”

Spring Vegetable Saute’

Makes 4 servings 1 teaspoon olive oil 1/2 cup sliced sweet onion 1 finely chopped garlic clove 3-4 tiny quartered new potatoes 3/4 cup sliced carrots 3/4 cup asparagus pieces 3/4 cup sugar snap peas or green beans 1/2 cup quartered radishes 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon dried dill

Heat the oil in a skillet. Cook the onion 2 minutes, add the garlic and cook another minute.

Stir in the potatoes and carrots. Cover, turn the heat to low and cook until almost tender – about 4 minutes. If the vegetables start to brown, add a tablespoon of water.

Now add the asparagus, peas, radishes, salt, pepper and dill. Cook, stirring often, untilk just tender – about 4 minutes.

Serve immediately.

Per serving: Calories 80, 10 calories (or13%) from fat. Fat 2g. Cholesterol 0 mg. Sodium 190 mg. Carbohydrate 14 g. Protein 3 g. Fiber 4g.

2006 Farmers’ Market Recipe Book Cornell Cooperative Extension “Eat Smart New York!”

Creamy Lemon Asparagus Risotto

2 Tbsp. olive oil 1 medium onion, finely chopped 2 cups minute white rice, uncooked 1/2 lb. asparagus, cut into 2-inch pieces 2 cups chicken broth 2 Tbsp. light cream cheese spread Grated peel and juice of 1/2 medium lemon

Heat oil in large skillet on medium heat. Add onion; cook and stir 2 minutes or until tender

Stir in rice, asparagus and broth. Bring to boil. Reduce heat to low; simmer 5 minutes

Add cream cheese spread, lemon peel and juice; stir until well blended

Prep: 10 minutes/Total: 20 Total. Makes 6 servings


Delicious Greens

Makes 4 servings

1/2 lb. mustard or collard greens rinsed, stems removed and coarsely shredded 2 cups shredded cabbbage 2 tablespoons minced garlic 1 chopped onion 1 tablespoon vinegar.

In a large saucepan, boil 3 quarts of water. Add mustard greens, return to a boil and cook 3 minutes. Add cabbage and cook one more minute. Drain in colander

Heat a large nonstick skillet over medium high heat. Add oil and saute’ garlic and onion until nutty brown, about 3 minutes. Add greens and vinegar and cook briefly, about 3 minutes.

Serve hot.

Per:serving: Calories 90 30 calories (or33%) from fat Fat 4.5g. Cholesterol 0 mg. Sodium 20 mg. Carbohydrate 10 mg Protein 3 g. Fiber 3 g.

2006 Farmers’ Market Recipe Book Cornell University Cooperative Extension “Eat Smart New York!”


Stuffed Acorn Squash

2-3 large acorn or other winter squash

Cut squash in half and remove seeds and strings. (To make this easier, pierce squash with knife and microwave a minute or two). Place cut side down on lightly greased baking sheet with sides. Bake at 350F until almost soft but not mushy (40-50 minutes). (Or, cook in the microwave for about 10 minutes covered)- May do this step in advance. Remove from oven, fil with one of the following stuffing option and finish baking as directed.

Sausage stuffing: 1 lb bulk pork or turkey sausage 4 celery stalks (finely diced) 1 medium onion (finely diced 2 carrots (shredded) 1/4 C water 2 C bread crumbs Saute’ sausage just until cooked through. Add celery, onion, carrots and water. Cover and simmer 15 minutes. Mix in bread crumbs. Stuff into cooked squash and bake at 375F for 10 minutes

Apple-sausage stuffing 1 lb. bulk sausage 1 onion (diced) 1 apple (diced) 2C toasted bread cubes 3/4 C nuts (chopped) 3/4 C golden raisins 1 Tbsp sour cream or plain yoghurt 1/4 tsp, each, dried thyme, basil and oregano

Brown sausage in large skillet. Add onion and apple and saute’ just until tender. Remove from heat. Add remaining ingredients and stuff into cooked squash, cover and bake at 375F for 20 minutes.

Apple stuffing 2-4 tart apples (diced) 1/4 C maple syrup 1/4 C melted butter

Combine. Stuff into cooked squash, cover and bake at 375F for 30 minutes.

Mushroom stuffing: 1 onion (chopped) 1/2 C mushrooms (chopped) 2 cloves garlic (minced) 2 C bread crumbs 1/2 tsp. sage and salt dash pepper

In large frying pan, saute’ onion, mushrooms and garlic. Add remaining ingedients and stuff into cooked squash. Bake at 375F for 20 minutes

Fruit and Nut stuffing 1 1/2 C onion (chopped) 1 stalk celery (diced) 2 cloves garlic (minced) 2 C tart cranberries (chopped) 1 1/2 C bread crumbs or cooked brown rice 1/2 C sunflower seeds 6-8 dried apricots (chopped) 1/4 C nuts (chopped) 1/4 C raisins, dried currants or cranberries 1/2 C salt 1/4 tsp, each, dried thyme, sage and oregano dash pepper

In large frying pan, saute’ onoin clery and garlic in 1 Tbsp oil until onion is translucent. Add remaining ingedients and mix well. Stuff into cooked squash, cover and bake at 375F for 20-30 minutes

Nancy Halder: Parnell,IA; Judith Mishler: Shipshewana, IN; Christine Field: Reading, PA; Susan Carlyle: Barnardsville, NC; Jennifer DeGroot: Winnepeg, Manitoba

Maple Walnut Pie

2 Tbsp. butter 1/4 Cup flour 1 Cup maple syrup 1/2 Cup water (can use fresh maple sap in season) 3/4 Cup walnut halves or pieces Pastry for 8″ or 9″ pie shell

Melt butter in small saucepan. Add flour all at once. Cook, stirring constantly, until mixture is golden brown. Add syrup and water and cook, whisking constantly unti thickened. Allow to cool for 10 minutes. Add nuts. Pour warm filling into prepared pie shell. Bake at 350 degrees on center rack of oven 35 to 40 mintues or until filling is set and crust is golden brown. Cool on wire rack. May be decorated with nuts, pastry, maple leaves, etc. Best if garnished with whipped cream.

Eat Smart New York! CCE, Lewis County

Creamy Maple Syrup Dressing

1 Cup mayonnaise 1/2 Cup maple syrup 1/4 Cup apple cider vinegar

Whisk ingrtedients together in a small bowl until smooth. Refrigerate, tightly covered, for at least 1 hour to let flavors blend. Eat Smart New York! CCE, Lewis County

Maple Bread Pudding

serves 4-6 3/4 Cup maple syrup 1 tsp. lemon juice 3 slices bread without crusts 2 eggs 2 Cups milk 1 Tbsp. butter 1/4 tsp. salt 1/2 Cup nutmeats or raisins 1/4 tsp. vanilla

Pout maple syrup in top of double boiler. Butter each slice of bread and cube. Add to syrup. Add nuts or raisins and lemon juice. Beat together eggs, milk, salt and vanilla and pour over bread mixture. do not stir. Set over gently boiling water. Cook 1 hour. This makes its own sauce. Spoon it over each serving.

Eat Smart New York! CCE, Lewis County

No Bake Peanut Butter Cookies

1 18 oz. jar chunky peanut butter 1 18 oz. jar nonfat dry milk (use peanut butter jar) 1/4 Cup maple syrup 4 Tbsp. raisins (optional) 6 graham cracker squares, crushed

Mix together peanut butter, powdered milk and honey. Mix n raisins if desired. Roll into 24 balls (about 1 tablespoon each). Place aside on waxed paper. Pour crumbs onto a piece of waxed paper. Roll cookies in graham cracker crumbs. Refrigerate to firm up. May be frozen for storage. Pptional: Instead of graham cracker crumbs, cookies may be rolled in sprinkles, cocnut, nuts, etc.

Eat Smart New York! CCE, Lewis County

Lemon Basil Salad Dressing

1/3 Cup olive oil 1/4 Cup apple cider vinegar 1/4 Cup maple syrup 1 Tbsp. Dijon mustard 1 1/2 tsp. minced fresh basil (or 1/2 tsp. crushed dried basil) 1/8 tsp. finely grated lemon zest salt and pepper

Whisk ingredients together in bowl. Taste and adjust flavor with maple or vinegar, if needed. Refrigerate.

Eat Smart New York! CCE, Lewis County

Maple Balsamic Dressing

3 Tbsp. balsamic vinegar 2 Tbsp. maple syrup Juice of 1 lime (about 1 Tbsp.) 1 clove garlic, minced 1 tsp. cilantro, finely chooped 1 tsp. dry mustard 1 Cup extra-virgin olive oil salt and pepper to taste

Combine vinegar, syrup, lime, garlic, cilantro and mustard in blender. Slowly pour oil into blender until dressing is emulsified. Add salt and pepper to taste. Refrigerate. Shake well before serving. May be stored several weeks.

Eat Smart New York! CCE, Lewis County

Maple Sauce

2 Cups maple syrup 2 Tbsp. cornstarch 2 Tbsp. butter (optional) nutmeg (optional)

Bring maple syrup to a boil. Dissolve cornstarch in a little cold water and pour it gradually into the boiling syrup, stirring to prevent lumps. Add a little nutmeg if desired. Cook sauce 5 to 8 minutes. Add butter if desired.

Eat Smart New York! CCE, Lewis County

Brenda’s Garden Dinner

2 Tbsp. extra-virgin olive oil 1 clove garlic, minced 1 small onion, sliced 2 green peppers, sliced 1 small zuchinni, sliced 3 large tomatoes, diced 1 cup sliced mushrooms Favorite herbs, fresh or dried (try fresh basil or dried Italian seasoning

2 cups brown rice

2 Tbsp. grated Romano cheese

Cookbrown rice and keep hot. Saute onion and gasrlin in olive oil. Add green pepper, squash, mushrooms and herbs and saute’ until almost tender. Add tomatoes and simmer about 15 minutes. Serve each portion over 1/2 cup hot rice and sprinkle each serving with a little cheese.

Source: Cornell Cooperative Extension, Chautauqua County.

Nutrition Facts: serving size 374 g.; calories, 240; from fat, 80; Total fat, 9 g.; saturated fat, 2 g.; cholesterol, 0 mg; sodium, 70 mg.; total carbohydrates, 35 g.; protein, 6 g.

Stuffed Summer Squash

4-6 medium yellow squash 4 oz. fresh sausage 1 mewdium onion, chopped salt and pepper, to taste 2 slices fresh bread, crumbled seasoned salt, to taste

Boil squiash whole until just tender; remove and carefully split lengthwise. Using a spoon, scoop out pulp, taking care not to break shells. Set pulp aside. Place squash shells in a baking dish.

In skillet, over medium heat, cook sausage with onion.

Add salt and pper to taste; remove from heat. Add squash pulp, bread crumbs, and seasoned salt. Add a little water if the mixture is too dry.

Stuff sqash shells with the sausage mixture; bake at 375 degrees until browned.

Serves 6 to 8.

Cornell Cooperative Extension, Wyoming County

Nutrition Facts: Serving size 243 g.; Calories 100; from fat, 30. Total fat, 3.5 g.; Saturated fat, 1g.; Cholesterol, 10mg.; Sodium, 120 mg; Total carbohydrate, 13 g.; protein, 6 g.

Sweet Cabbage Salad

6 cups shredded cabbage (about 1/2 head) 1 cup shredded carrot 1 cup chopped green pepper (about 1 medium) 1/2 cup chopped red onion 1/4 cup sugar 1/2 cup white wine vinegar 1 Tbsp. olive oil 1 tsp. dry mustard 1/2 tsp. celery seed 1/2 tsp. salt

1. Combine the first 4 ingredients in a large bowl and toss well. 2. Combine sugar and remaining ingredients in a small bowl, stirring with a whisk 3. Pour vinegar mixture over cabbage mixture, tossing gently to combine. Cover, chill 1 hour.

Cornell Cooperative Extension, Niagara County Cornell Coperative Extension, Wyoming County

Nutrition Facts: Serving size: 158 g.; Calories, 90; from fat, 25; Ttoal fat, 2.5 g.; saturated fat, 0; Cholesterol, 0 mg.; Sodium 220 mg.; Total Carbohydrate, 17 g.; protein, 2 g.

Italian Spaghetti Squash

1 spaghetti squash, about 1 1/2 lbs. 1 medium green pepper, chopped 1 medium onion, chopped 1 tsp. basil leaves, crushed 1 tsp. basil 1 tsp. oregano leaves, crushed 1 tsp. garlic powder 1/4 tsp. each, marjoram, thyme and sage 1 Tbsp. olive oil 5 tomatoes, chopped 1 Tbsp. butter 1/4 cup. parmesan cheese

Wash squash, prick with a fork. Cook in 400 degtee oven until tender, about 40 minutes. Cook and stir green pepper and onion with seasoning oli over medium heat until vegetables are tender. Stir in tomatoes. Simmer, uncovered for 5 minutes. Cut squash into halves, remove seeds and fibrous strings. Remove sphaghetti-like squash with two forks. Toss with butter and cheese. Spoon tomato mixture over squash.

Cornell Cooperative Extension, Niagara County

Nutrition Facts: Serving size, 418 g.; Calories, 150; from fat, 40; Total fat, 4.5 g.; Saturated fat, 2 g.; Cholesterol, 5 mg. Sodium, 1210 mg.; Total carbohydrate, 26 g.; protein, 5 g.

World’s Best Maple Vinagrette

1/2 tsp. salt 1/4 tsp. fresh ground pepper 2 Tbsp. pure maple syrup 1 tsp. Dijon mustard 2 Tbsp. red wine vinegar 1/2 Cup vegetable oil

Mix together in ajar by hand or for a creamer dressing use a hand blender. This dressing is particularly good on tossed green salad with sliced strawberries and diced almonds.

Beet Soup with Autumn Raspberry Cream

1 pound red beets 1 Tablespoon vegetable oil 1 Tablespoon (plus) raspberry vinegar (or balsamic or red fruit vinegar) Sea Salt and freshly cracked pepper 3 Tablespoons unsalted butter Yellow onion, peeled and diced to yield about 1 & 1/2 cups 2 Tablespoons picked fresh thyme leaves 2 Tablespoons chopped mixed fresh herbs such as parsley, tarragon, fennel, sorrel 6 Cups light vegetable stock or water 2 Tablespoons (plus) raspberry preserves (seeds strained out) 1 Cup cream (may use half and half 1 Cup Cre’me fraiche (or sour cream)

Scrub the trimmed whole beets with their skins still on and place in a small baking pan. Add a couple of pinches of sea salt and cracked pepper; drizzle with vegetble oil and 1 tablespoon of fruit vinegar and roll in pan to coat beets thoroughly. Fill pan with 1/8 inch of water, cover loosely with lid or foil and roast in 375-degree oven unti soft enough for a knife tip to easily insert into the center. (Small beets will take about 40 minutes. Large beets may take up to 1.5 hours). When beets have cooled enough to handle, slip off and discard the peels. Reserve juice for soup. Cut beets into a large dice.

Place a 6-quart saucepan on medium heat. Add the butter, diced onion and fresh thyme leaves. Sautee until onion is translucent and fragrant.

Add the diced beeets and their roasting juices, and stock or water and simmer about 30 minutes so flavors can marry. Take pot off heat. Puree the beet mixture in a blender, or with an emersion blender. Pass puree throug a fine seive to achieve an elegant texture. Return to stove and stir in one cup of light cream and season with salt and pepper. to taste. Heat gently.

Strain raspberry preserves into a bowl and pour most of that into a bowl and pour most of that into the soup, along with additional drops of fruit vinegar, to taste. Leave some pureed raspberry in the bowl. Put that bowl in tot he refrigerator to chill for the garnish step.

GARNISHING AND SERVING Transfer cre’me fraiche/sour cream in tothe chilled bowl with remaining raspberry puree and whick to thicken cream slightly. Add a couple of drops of the red fruit vinegar to taste; then add a couple of drops of the beet puree to achieve an appealing pink color.

Reheat soup gently and portion into preheated bowls. Serve immediately with a melting dollop of the raspberry cream and scatter of chopped fresh herbs.

Local Flavor-filled Recipe by Chef Odessa Piper’s L’Etoile next to Madison, Wisconsin farmers’ market.


Links to other great recipes!

A Chesapeake Bay sustainable agriculture organization has some great recipes at the following site. Some are simple and others quite exotic but there’s something for everybody here: