Market Grilled Cheese

Chef Jenn Magrey
Wave Hill bread
Beaver Brook Farm cheese

Wave Hill Bakery 3-Grain Country Sandwich bread
Beaver Brook Farm Nehanic Abbey Cheese and Pleasant Valley Sheeps Milk Cheese
Butter or olive oil

Heat a griddle or cast iron pan on medium high. Add the butter or olive oil until melted or spread onto bread.

Add the bread to pan and sprinkle grated cheeses onto slice of bread. Top with second slice of bread. Heat until crispy and toasted! Serve with Farmers’ Market Tomato Soup.

Variation:
Add thinly sliced tomato and whole basil leaves into the sandwiches with the cheese.
When you remove the toasted sandwich from the pan, rub the rough and crunchy outside of bread with a raw garlic clove. Mmmm good!!

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.  

Mixed Veggie Omelet/Frittata

Chef Jenn Magrey
Four Mile River Farm eggs

Makes three medium 4-egg omelets by repeating the process three times, or one large omelet with a larger frying pan

1 dozen Four Mile River Farm Fresh Eggs, beaten well with a pinch of salt and pepper
1 small Hidden Brook Gardens zucchini, shredded
1 medium Four Root Farm tomato, diced
1 small Four Root Farm onion, diced
1 clove Four Root Farm garlic, minced
Grated Beaver Brook Farm farmstead cheese

In a medium sauté pan, heat 1 teaspoon olive oil over medium-high heat. Add the onions, garlic, shredded zucchini and tomato and sauté for 5 minutes. Remove from pan.

Lower heat to medium and add to the same pan 1 more teaspoon olive oil and 1 teaspoon butter. Add 1/3 of the veggies back into pan and spread them across pan to make an even layer. Pour 1/3 of the beaten eggs over veggies. 

Using a rubber spatula, spread and manipulate the eggs from the outside area of pan and towards the middle of pan, lifting pan off heat and pouring the eggs into empty spots of pan. Add the grated cheese and let cook with a cover for 3-5 more minutes until cheese melts. 
Either place oven safe pan under a broiler in oven or flip entire omelet over in pan allowing the second side to brown and become caramelized with the cheese. 

Remove from pan by inverting onto a plate. Cut into wedges and serve. 

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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Fish Tacos with Avacado Crema

Chef Jenn Magrey
T.A.L.K. Seafood white fish filets

For 4 people

2 pounds white fish filets – cod, haddock, etc. from T.A.L.K. SEAFOOD
¼ cup neutral oil (canola, light olive, grapeseed)
1.5-teaspoon salt
2-teaspoon chili powder
2-teaspoon cumin
few cracks black pepper
1 teaspoon garlic powder
1 tablespoon brown sugar

Mix these spice ingredients in a bowl. Rub the fish filets with the oil and with the spice mix on both sides to coat. Heat grill or frying pan to high heat. If using grill, make sure to coat with a cooking spray so the fish won't stick.

Place the fish pieces on hot grill and DO NOT touch. They will fall apart and you will lose the fish through the grates.  If you are leery of the fish falling apart, place the fish on a cedar plank that is placed on the grill or use a cast iron pan on the grill.

Cook until light and flaky, about 8 minutes total. Place in a bowl and flake the fish. Squeeze a fresh lime over fish.

Meanwhile have your flour tortillas, shredded kale, lettuce greens, micro greens or cabbage (From Four Root Farm, Newgate Farm, or Two Guys From Woodbridge!) ready to top the taco. 

Assemble and serve with avocado crema (see recipe below). May make small street tacos or full size tacos.

Avocado Crema

1 ripe avacado
2 cloves garlic

Whiz in a food processor, then add:

½ cup sour cream
¼ cup half and half or milk

Then add 1-teaspoon cumin, 1-teaspoon chili powder, 1-teaspoon hot sauce (such as franks, cholua etc) 1 teaspoon salt….taste and add more heat if desired with more hot sauce. Taste for more salt too. Serve with fish tacos or as as dip with vegetables.

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!

Grilled Chilli Pepper Chicken

Chef Jenn Magrey
Beaver Brook Farm Boneless Chicken

1 Beaver Brook Farm whole Boneless Chicken (or 6 pieces of any favorite boneless chicken pieces pounded thinly)

1 tablespoon Aleppo Chili Powder
(any chili powder works well)
1 tablespoon Smoked Paprika
1 teaspoon Hot Paprika
1 teaspoon garlic powder
2 tablespoons brown sugar
2 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons olive oil
Juice of 2 limes

Mix everything in a large bowl and rub the chicken well. Allow to sit in fridge for 1 hour.

For whole chicken: Heat grill to low and place skin side down and close lid. Let grill for 10 minutes watching as not to flare up.
Flip and grill on the second side for 10 minutes with lid closed. Keep flipping and checking until chicken is done. 170-175 degrees when checked with thermometer.

Boneless pieces such as thighs and breasts, heat grill to medium and cook each side for 5 minutes and flip. Do the same ever 5 minutes until done. 170-175 degrees internal Temp.

Let rest for 5 minutes and eat! Enjoy!!

Arugula with Chili Vinaigrette

Chef Jenn Magrey
Four Root Farm arugula

1 bag Arugula from Four Root Farm (any green works great!)

Vinaigrette:

1/2 cup Apple cider vinegar
Juice 1 lime
1 clove Garlic minced fine
1 teaspoon grainy mustard
1 teaspoon honey
1 teaspoon chili powder
1 teaspoon smoked paprika
Pinch cayenne
1/2 cup olive oil
1/2 cup neutral oil such as canola, grape seed or safflower
1 teaspoon salt
1/2 teaspoon black pepper

Either by hand or using a mini processor mix everything well. Taste and add more salt if needed. Whisk well to emulsify the vinaigrette.
Dress a little of the arugula with the desired amount of vinaigrette.
Serve.

Add other veggies or top with grilled chicken or shrimp for a complete meal.

Antioxidant Salad with Sesame Dressing

Chef Jenn Magrey
Two Guys From Woodbridge purslane, Four Root Farm celtuce, Leap Frog Farm carrots
 

3 cups Two Guys From Woodbridge purslane - Roughly Chopped
2 cups Four Root Farm celtuce greens- Roughly Chopped
1 cup trimmed and thinly sliced celtuce stalk
2 Leap Frog Farm carrots thinly sliced into coins

Black or regular Sesame Seeds

Sesame Vinaigrette:

1/3 cup rice wine vinegar
Juice 1 lime
3/4 cup canola oil
2 teaspoons sesame oil
1 teaspoon sriracha
1 clove Garlic minced
2 teaspoon honey

Mix well in a mini food processor, blender or by hand.

Mix the greens and vegetables in a large bowl. Toss with dressing. Top with a sprinkling of sesame seeds.

Enjoy!

Makes a great marinade too!
 

Japanese Glazed Tokyo Turnips

Chef Jenn Magrey
Four Root Farm Turnips

1 bunch Tokyo (Hakurei) Turnips with Greens
–washed- do NOT peel
– Cut turnips into medium
dice/cube
– Roughly chop the greens and
set aside

1-tablespoon coconut oil (or Olive Oil)
1-teaspoon chili paste (or more to taste and
desired heat)
splash tamari or soy sauce
1 clove garlic minced
1 tablespoon of brown sugar (or Honey)
1-tablespoon rice wine vinegar
salt and Pepper to taste

In a medium skillet, heat the oil over medium heat. Add the turnips and cover. Cook,
stirring occasionally until they begin to soften…About 5-8 minutes.
Add the garlic, chili paste, brown sugar, soy sauce and rice wine vinegar. Stir to combine
and coat the turnips. Cook for about 5 minutes without stirring to allow some browning
and caramelization to occur.
Once you have achieved a nice golden brown on the turnips, add the greens and cover a
for 5 minutes to steam the greens.
Stir well and taste for salt and pepper. Serve as a side with any meat or fish! Enjoy!

Mixed Green Sauté with Pleasant Sun Cheese

Chef Jenn Magrey
Four Root Farm Greens
Sankow’s Beaver Brook Farm Cheese
 

1 bunch each Bok choy, swiss Chard, and
Turnip Greens- roughly cut all the greens
including stems
1-tablespoon olive oil
Balsamic Vinegar – couple splashes

3 cloves garlic –Minced (garlic scapes if
available!)
salt and pepper to taste

Grated Pleasant Sun Cheese (or any parmesan style hard cheese)
In a large skillet, add the olive oil and heat over medium high heat. Add the chopped
greens, a handful at a time and move them around as the wilt in order to add more. As
you do this, sprinkle the garlic and a little salt and pepper in the layers to taste. As they
wilt and all has fit in the pan, cover and allow the greens to steam/sauté. Lift lid and toss
and stir. Taste and test for doneness. Add a splash of balsamic vinegar to the pan and
toss. To serve, place greens on a platter and top with the grated cheese…ENJOY!

Garlic Scape Vinaigrette

Chef Jenn Magrey
Four Root Farms Garlic Scapes

4 garlic Scapes – about ¼ cup chopped
- roughly cut into very small pieces. Remove any woody pieces and use the most tender.
2 teaspoons grainy mustard
¼ cup apple cider vinegar
2-teaspoon honey or brown sugar
Pinch salt and fresh black pepper – to taste
¾ cup good olive oil

In a food processor, whiz the garlic scapes until they are pulverized. Its ok if some of the
pieces remain large.
Add the vinegar, mustard and honey and whiz until it is all well combined
With the motor running, drizzle in the oil until it is well combined.
Taste for salt and pepper….if you prefer a sweeter taste, add a little more honey or sugar.
Excellent over greens or in a pasta salad. May be used as a marinade too. ENJOY!

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!

Chatfield Hollow Farm Mushroom Bruschetta

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

1 pound Chatfield Hollow Farm mixed mushrooms, sliced and coarsely chopped
1 bunch Scallions from Four Root Farm, sliced, white and green parts separated
4 tbsp Olive oil or butter
Sea Salt and fresh ground black pepper
1 Wave Hill Bread Baguette, sliced into ¼ inch thick rounds
Olive oil spray

Spray baguette pieces with olive oil and grill both sides in a hot grill pan. In a heavy sauté pan on medium heat cook the white parts of the green onion in the olive oil or butter until they start to brown. Add the mushrooms and stir often to cook, about 5-10 minutes. Season with salt and pepper then serve warm on the toasted baguette. 

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.