Recipes

We are delighted to continue hosting cooking demonstrations at the market this season! Chef Jenn Magrey will be creating recipes made almost entirely from ingredients found at the farmers' market, and will demonstrate the techniques that bring out the best of your market finds. Recipes will collected here for you to replicate at home!

Chef Jenn Magrey
Newgate Farms Beets
Four Root Farm Garlic scapes

1 bunch Newgate Farm beets peeled and sliced into thin batons
1/2 teaspoon celery seed
1/2 teaspoon mustard seed
2 teaspoons kosher salt
1/2 cup water
1/2 cup vinegar (distilled or apple cider)
4 Four Root Farm garlic scapes, random small cuts
2 tablespoons sugar
2 tablespoons honey
1 tablespoon grated ginger
Few cracks black pepper

Add everything to a sauce pan and bring to a low simmering boil. Cook until the beets are tender, about 25 minutes. Remove from heat and using a slotted spoon, remove beets and any solids (seeds and scapes) and place into a bowl. Discard pickling liquid. Cover the pickled beets with 2 cups of ice to chill them quickly. Once cooled, serve!