Cucumber, Tomato and Onion Salad with Pomegranate MInt Dressing

Chef Jenn Magrey

3 cups peeled and seeded cucumber – bite sized pieces/slices – Newgate Farm and Four Root Farm
3 cups Heirloom Tomatoes – any variety – bite sized pieces/slices- Four-Root Farm and Star Light Gardens
2 cups sliced Sweet Onion– julienne sliced – Four Root Farm

Dressing:
1/4 cup vegetable oil- grapeseed is my favorite
2 tablespoons pomegranate vinegar -apple cider vinegar works well
Zest from one lemon
2 garlic cloves – minced – Four-Root Farm
2 teaspoons dried oregano
2 tsp Dijon mustard
2 tablespoons chopped fresh mint – Newgate Farm
1 Tablespoon honey - more to tastekosher salt and freshly cracked pepper to taste

Instructions:
Place the oil, pomegranate vinegar, lemon zest, garlic, oregano, mustard, honey and mint together in a
large bowl. Add the salt and freshly cracked pepper, to taste. Whisk until well combined. Add the
vegetables and toss to coat. Serve immediately. If made too far in advance, the veggies will become soft.

Can be made up to one hour in advance. However, you can prep the dressing and veggies separately and
toss together before serving.

Bacon, Onion, and Gooseberry Jam

Chef Jenn Magrey
Four Mile River Farm bacon
Four Root Farm onions and garlic
Newgate Farms tomatoes and gooseberries

½ pound Four Mile River Farm bacon, cut into small diced
2 large Four Root Farm red onions, small diced
½ pint Newgate Farms gooseberries, roughly chopped
1 ripe Newgate Farms tomato, small diced
2 cloves Four Root Farm garlic, minced
1 tablespoon honey
1 tablespoon brown sugar
1 teaspoon apple cider vinegar
Salt and pepper to taste (about 1 teaspoon each)

In a large saucepan, sauté the bacon and onion together until it is lightly golden and browning. Add the tomato and gooseberries. Simmer on low until it all comes together and is beginning to look jam-like. Add the honey and vinegar and stir in the salt and pepper. Taste four salt and pepper add more to taste.

Using a hand immersion blender, pulse a few times to break up some of the chunks, but leaving some texture to the jam. Let cool and serve with crostini, crackers, tortillas, or over cooked meats like grilled chicken, beef and pork. This is great mixed with cream cheese or goat cheese as a spread with crackers My favorite way is as a condiment in a turkey or roast beef sandwich!

Mediterranean Salsa

Chef Jenn Magrey
Newgate Farms and Four Root Farm veggies

2 cups Negate Farms zucchini, small diced
1 cup Negate Farms yellow squash, small diced
1 cup Four Root Farm red onion, small diced
2-3 ripe Negate Farms tomatoes (any variety and colors are great!), small diced
1 cup minced fresh Four Root Farm basil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon lemon juice
1 teaspoon red wine vinegar
3 tablespoons olive oil
2 tablespoons honey
Salt and pepper to taste

Mix everything together, taste for salt and pepper. Add more as needed. Serve with crostini, crackers, tortillas, or on salads or with wraps.

Gnocchi with Tomato Sauce and Veggies

Chef Jenn Magrey
Newgate Farm zucchini and tomato sauce
Four Root Farm onion
Star Light Gardens cherry tomatoes
Beaver Brook Farm cheese

1 package gnocchi
1 teaspoon olive oil
1 Newgate Farm zucchini quartered and sliced thinly
1 Four Root Farm onion sliced thinly
½ pint Star Light Gardens cherry tomatoes halved
½ jar Newgate Farm Prepared Tomato Sauce
Beaver Brook Farm Pleasant Sun chese

In a large skillet, heat the olive oil over medium heat. Add the zucchini, onions and tomatoes. Sauté for about 5 minutes to soften the veggies until they become lightly golden. Add the Newgate Farm prepared jarred tomato sauce.

Cook the gnocchi according to package instructions, rinse and add to the sauce. Stir to combine until it is heated through. Serve, topped with Beaver Brook Farm Pleasant Sun cheese.

Ginger and Garlic Scape Quickled Beets

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!

Sweet and Smokey Marinated Hakurei Turnips and French Breakfast Radishes

Chef Jenn Magrey
Four Root Farm Hakurei turnips
Newgate Farms French Breakfast radishes

1 bunch Four Root Farm hakurei turnips
1 bunch Newgate Farms French Breakfast Radishes
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 tablespoon sugar
1 tablespoon honey
1 teaspoon smoked paprika
1/2 teaspoon favorite hot sauce (sriracha)
1 teaspoon kosher salt
1/2 teaspoon black pepper

Slice the turnips and radishes into thin slices. Add them to a medium bowl.
Add the rest of the ingredients and toss to mix. Taste and adjust seasoning is needed. Enjoy!!

Pasta with Seasonal veggies

Chef Jenn Magrey
Chatfield Hollow Farm mushrooms
Four Root Farm onions and squash
Starlight Gardens garlic
Newgate Farms basil

8 oz cooked favorite shaped pasta
5 0z mixed mushrooms, chopped, from Chatfield Hollow Farm
1 large fresh tomato - chopped
1 medium yellow squash or zucchini cut into small bite sized pieces from Four Root Farm
1 small Four Root Farm onion, sliced
2 cloves Starlight Gardens garlic, minced
4-6 large leaves of Newgate Farm Basil, chopped finely
2 tablespoons tomato paste
½ cup water
1 teaspoon habanero sauce from Turkey Wood Farm or any hot sauce
2 tablespoons butter
½ cup of cream
Salt and pepper to taste
Parmesan to top (optional)

Heat a large skillet over medium heat.
Add 1 tablespoon olive oil and cook the mushrooms, veggies, onions and garlic until they are cooked to your liking; about 7-10 minutes
Add the tomato paste, water, hot/habanero sauce and fresh basil and stir to blend into the veggies.
Add the pasta and mix well.
Add the butter and cream. Cook until the cream and butter is incorporated.
Season with more salt and pepper if needed.

**For a meat addition, add Four Mile Road Farm ground chicken sausage

Enjoy!

Lamb Kielbasa with Greens

Chef Jenn Magrey
Beaver Brook Farm lamb Kielbasa
Star Light Gardens onions
Four Root Farm swiss chard and scallions
Newgate Farms lacinato kale

½ pound Beaver Brook Farm Lamb Kielbasa, sliced thin
1/2 cup Star Light Gardens onions, sliced
1 bunch Four Root Farm swiss chard greens, chopped
1 bunch Newgate Farms Lacinato Kale, chopped
4 green onions, sliced on bias 
¼ cup apple cider vinegar 
Pinch brown sugar 
1 teaspoon Dijon mustard 
Salt and pepper to taste. 

Chop all the greens to bite sized pieces. Set aside. 

Heat a large pan to medium heat, add the lamb Kielbasa and onions and sauté until they begin to brown a little. About 3-5 minutes 

Add the greens and the green onions and stir to combine and the greens will start to sweat. Add some salt and pepper to taste. Add the vinegar and the mustard and stir to combine. Cook until the greens are cooked to your liking, about 6 minutes total. 

This is excellent with pasta or over rice. 

Marinated Vegetables with Whole Mustard Vinaigrette

Chef Jenn Magrey
Star Light Garden celtuce, cucumber, and green onions
Newgate Farms radishes
Four Root Farm swiss chard

1 stalk Star Light Garden celtuce (I used this amazing vegetable from Star Light Gardens and sometimes Four Root Farm…use when available), peeled and sliced into thin slices
4-6 Newgate Farms radishes, thinly sliced
3 Star Light Garden green onions, sliced on the bias
1 bunch of the stems from Swiss Chard, chopped into bite-sized pieces
1 cucumber, diced 

Ginger Mustard Seed Vinaigrette Dressing: 
¼ cup apple cider vinegar
1 tablespoon brown sugar 
1 teaspoon grated ginger 
½ teaspoon celery seed
2 tablespoons whole grain mustard 
1 tablespoon Dijon Mustard 
1/2 teaspoon freshly ground pepper or more
1/2 teaspoon kosher salt ore more 
1/3 cup olive oil

Whisk together the dressing ingredients and taste for more salt and pepper if needed. Chop all the vegetables and place in a large bowl. Add ½ or more of the vinaigrette and toss to combine. Serve with mixed greens. 

Asian slaw

Chef Jenn Magrey
Leap Frog Farm cabbage and scallions
Newgate Farms radishes and mint

1 head (about 5 cups) Leap Frog Farm Napa cabbage, shredded
3-4 Leap Frog Farm scallions, sliced thinly on bias
3-5 Newgate Farms radishes, julienne sliced
3 tablespoons minced Newgate Farms mint leaves
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds

Dressing:
1/4 cup rice wine vinegar
2 tablespoons hoisin sauce
1 teaspoon honey
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon vegetable oil

Whisk the sauce ingreidents in a large bowl. Add all the vegetable and toss. Let rest for 10 minutes until the cabbage begins to wilt and the flavors combine. Taste for salt and pepper and add to desired taste (wait until this point to add salt since both soy sauce and hoisin have sodium).

Serve as is, with grilled chicken, or in an Asian style or fish taco.

Strawberry Crepes

Chef Jenn Magrey
Newgate Farms Strawberries

Makes about 15 crepes

1 quart Newgate Farms strawberries, thinly sliced
Pinch of sugar
Dash of balsamic vinegar

1 cup all-purpose flour
½ cup milk
½ cup water
2 eggs
Pinch salt
2 teaspoons sugar
Dash vanilla

Mix the strawberries with a pinch of sugar and a dash of balsamic vinegar. Set aside.

Blend the remaining ingredients together into a batter using an immersion blender or regular blender.

Heat a small non-stick frying pan over medium high heat. Add a very small piece of butter and swirl in the pan to coat.

Add ¼ cup of batter to pan and swirl to coat the bottom of the pan. Cook for 20-30 seconds and flip.
Cook second side another 15-20 seconds and remove. Repeat until all of the crepes are made.

Place a few berries in the center of a crepe. Roll like a cigar and serve with powdered sugar and whipped cream if desired!

Can also be made with softly cooked diced peaches, blueberries, pears and apples too.

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!