Huge THANKS to all who made the 2020 season huge success- our shoppers, our vendors, our volunteers and our staff! This was a most challenging time!
Opening day with COVID and closing day with snow – and COVID – but we were thrilled to be able to bring all the fabulous local, fresh, delicious food to so many folks!
We applaud everyone for their patience and consideration in following the absolutely necessary COVID precautions to make themselves and every one else as safe as possible. We are thankful there were no issues stemming from the market.
Look for our survey in our next email blast. If you aren’t signed up- go to our website – www.danburyfarmersmarket.org to sign up. We take your input both positive and negative, very seriously. Check out our YouTube channel for new food and fitness videos. We will be posting a few more.
Looking forward to seeing everyone again in 2021 – hopefully, unmasked and back to our more festive markets.
- 10 eggs
- 1-2 tbsp vegetable oil
- 1 small onion
- 1 leek, sliced into half moons.
Other vegetable combination ideas: Spinach and artichoke; roasted cauliflower and caramelized onions; mushrooms, onions and peppers; zucchini, tomato and basil. Use any vegetables that you have or that your family enjoys. In total, you want to end up with 3-4 cups of vegetables.
- 2 cups broccoli* (about 2 crowns)
- 2-3 cloves garlic
- 1 tsp basil dried (or 1 tablespoon fresh)
- 1 tsp thyme dried (or 1 tablespoon fresh)
- 3/4 tsp salt, or to taste
- 1 large tomato, sliced
- 1/2 cup milk (dairy or non-dairy)
- 2 1/4 tbsp shredded cheese (dairy or non-dairy)
- 1/4 cup salsa
- Preheat oven to 425°
- In a medium mixing bowl, add the eggs and whisk until combined. Add the milk, ¼ cup of cheese, and salsa to the bowl, and whisk well. Set aside.
- Heat the oil in an oven safe sauté pan** on medium low heat. Add the leeks and onion and sauté for 2-3 minutes until they become soft and slightly brown. Then add the broccoli, and sauté for an additional 3 minutes (until it turns bright green and mostly cooked).
- Add the garlic, herbs and salt, and cook for an additional minute.
- Keeping the pan on medium low, add the egg mixture. Using a spatula or wooden spoon, mix the frittata mixture as if you were going to scramble the eggs. You want them to start cooking to reduce the time in the oven. Stir for about 1 full minute, then turn off the heat.
- Place the sliced tomatoes on top of the frittata, and sprinkle with the remaining cheese.
- Place in the oven, and cook for 25-35 minutes, depending on the depth of your pan. The frittata is cooked when the egg on top is cooked through.
- Let cool for a few minutes, and then enjoy!
- ** If you don’t have an oven safe pan, follow directions through Step 4. Then, add the frittata mixture to an oven safe baking dish. Place the tomatoes and remaining cheese on top, and cook for 25-35 minutes.
Enjoy for breakfast, lunch or dinner!
- They are healthier than a quiche since you don’t have the added calories of the crust (granted, I LOVE quiche, but it’s more of a treat).
- It is relatively quick and easy to pull together and cook.
- ANY vegetables work. Use what’s in season and looks good at the market. And if you don’t have fresh veggies on hand, frozen veggies work just as well!
- It works for breakfast, lunch or dinner.
- It’s low maintenance, but also fancy enough for a brunch party!
Healthy Berry Crisp
For the Filling
- 4 cups diced strawberries
- 2 cups blueberries
- 2 tbsp fresh orange juice
- 2 tbsp maple syrup
- 2 tbsp cornstarch, arrowroot powder, or flouer
- 1 tsp vanilla
For the Topping
- 1 1/2 cups old fashioned oats
- 1/2 cup flour (oat, whole wheat, almond, etc.)
- 3 tbsp melted butter or coconut oil (vegetable oil)
- 3 tbsp maple syrup
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
Preheat oven to 375° F
- In a medium mixing bowl, combine all the ingredients for the filling and mix well. Pour into an ungreased 8"x8" baking dish.
- In a separate mixing bowl, combine all of the ingredients for the topping, and mix with a fork until combined. Add additional oil or syrup if the mixture is too dry. Crumble the topping on top of the fruit mixture.
|Amount Per Serving|
|Total Fat 6 g||9 %|
|Saturated Fat 4 g||21 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 2 mg||0 %|
|Potassium 84 mg||2 %|
|Total Carbohydrate 33 g||11 %|
|Dietary Fiber 5 g||19 %|
|Sugars 11 g|
|Protein 3 g||6 %|
|Vitamin A||0 %|
|Vitamin C||16 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
We’re looking forward to our third year on the Danbury CityCenter Green with adjacent complimentary parking, weekly live music, food demos and tastings, the FREE Downtown Trolley and lots more.
So much happening makes this THE place to be on Saturdays.
Look for more Family Days and Free give-away days.
NEW THIS YEAR Each market, we will match any amount of your SNAP/EBT dollars. We’ve taken the cap off SNAP.
FREQUENT SNAP Shopper PROGRAM
Each time you spend $5 of your SNAP money you get a punch. After 5 punches, you get a $10 bonus of fruit and veggie coins to spend.
Double your SNAP Money! Plus
We will also match your WIC and Senior Farmers’ Market Nutrition Program Vouchers.
Our Food and Nutrition Demos with the $15 market produce gift certificates will continue and special health produce certificates for Veterans will be available.