Danbury Farmers’ Market | Page 6 | Danbury Farmers' Market

Butternut Squash, Apple & Leek Soup

December 1, 2022 by Danbury Farmers' Market

Butternut Squash, Apple & Leek Soup

Jennifer Coatanroch

Print Recipe Pin Recipe

Servings 8 servings

Ingredients

1 large Butternut Squash cubed (a good 3 pound squash, or 2packages of pre-cut squash)
1 small Green apple, coarsely chopped
1 small Sweet red apple coarsely chopped(honey crisp, sweet tango, gala, etc.)
1 small Onion coarsely chopped (I like to use Vidalia, butany variety will work well)
1 Leeks rinsed and cut into half moons
2 tbs Coconut Oil
1 dash Cinnamon
2 tsp Cinnamon
2 tsp Curry
1 tsp Salt, to taste
Pepper to taste
5 cups Vegetable broth
1 ½ cups non-dairy or regular milk

Instructions

Preheat oven to 425°
Place the cubed squash on a lined sheet pan (non-stick baking sheet, parchment paper, or tinfoil), arrange so that they have some space between them so they can roast instead of steam, and sprinkle the squash with a dash of salt and cinnamon. No need to use any oil if the pan is lined. Place in the oven, and roast for 30 minutes.
While the squash is roasting, heat the oil in a large sauce pot over medium heat. Once it's heated, add the apple, leek, onion, salt and curry. Mix well and sauté for 10 minutes.
Add the roasted squash (it doesn't need to be fully cooked since it will continue cooking in the soup), vegetable broth, and milk. Bring to a boil, reduce heat to low, and simmer for 20 minutes.
Purée the soup using an immersion blender right in the pot, or a stand blender working in batches. (Be careful not to splatter the hot soup!) (If you don’t have a blender, you can mash the ingredients with a potato masher.)
Taste and adjust the salt, pepper, and curry.
Garnish as desired with diced apple, pumpkin seeds, sunflower seeds, chives, rosemary, thyme, diced avocado…

Video

Notes

Vegan, Gluten free, Nut free, Soy free, Kid friendly

Healthy Fruit Crisp

August 10, 2022 by Danbury Farmers' Market

Healthy Fruit Crisp

Jennifer Coatanroch

Print Recipe Pin Recipe

Cook Time 30

Course Dessert, Snack

Cuisine American

Servings 9

Calories 193 kcal

Ingredients

Filling

4 cups diced or sliced peaches
2 cups blueberries
2 tbsp orange juice
2 tbsp maple syrup
2 tbsp cornstarch, arrowrootpowder, or flour
1 tsp vanilla extract

Topping

1 1/2 cup old fashioned oats
1/2 cup flour (oat,whole wheat, almond, etc.)
3 tbsp melted butter or coconut oil
3 tbsp maple syrup
1 tsp cinnamon
1/2 tsp vanilla extract

Instructions

Preheat oven to 375⁰ F
In a medium mixing bowl, combine all the ingredients for the filling and mix well. Pour into an ungreased 8×8 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.
Bake at 375⁰ for 30 minutes. If a crisper topping is desired, finish under the broiler for 1 minute.

In photos: Danbury Farmers Market returns for the summer season

June 29, 2022 by Danbury Farmers' Market

Newstimes
Karen Tensa, June 26, 2022

Maria and Julio Romero shop for fresh vegetables at the Danbury Farmers Market on the CityCenter Green, Saturday, June 25, 2022.
Carol Kaliff / For Hearst Connecticut Media

The Danbury Farmers Market celebrated on Saturday as it opened for the season in a new location on the CityCenter Green.

DANBURY — The Danbury Farmers Market celebrated on Saturday as it opened for the season in a new location on the CityCenter Green.

Shoppers enjoyed a selection of fresh fruits and vegetables from area farms, as well as arts and crafts, lawn games, coffee and shaved ice.

On hand to ring in the opening day were Shay Nagarsheth, Danbury’s director of economic development; attorney Neil Marcus, with Fairfield County’s Community Foundation; and state Rep. Bob Godfrey.

The outdoor market will continue on Saturdays from 10 a.m. to 2 p.m. through October.

Read article and see all photos >

Neapolitan Bean Soup

January 19, 2022 by Danbury Farmers' Market

Neapolitan Bean Soup

This recipe has been shared by one of our wonderful weekly shoppers. It's her mom's recipe from Italy.

5 from 1 vote

Print Recipe Pin Recipe

Course Soup

Cuisine Italian

Servings 3

Ingredients

3 cups shelled fresh cranberry beans
6 cups cold water more if needed
1 clove unpeeled garlic use 1-2 depending on your taste
6 tbsp extra virgin olive oil
3 tbsp tomato paste
1 stalk celery with leaves chopped
1 tsp kosher salt or more to taste
3 slices crusty bread toasted and cut in strips
fresh thyme leaves (optional)

Instructions

Rinse shelled beans and place in cold water along with unpeeled garlic. Bring to a boil and gently simmer for 30 minutes uncovered. Add oil, tomato paste, celery and salt. Stir and simmer uncovered for another 30 minutes (beans are done when they start to split). When beans are done, remove garlic and add fresh thyme leaves and more salt if needed. Serve and top with a few drops of olive oil and strips of toasted bread.

Notes

Please note: For thicker soup, blend 1/3 of the beans in a blender and mix together with the remaining beans. If desired, add 2/3 cups of uncooked tubettini or tiny shell pasta during the last ten minutes of cooking time, stirring often to prevent the soup from sticking to the bottom of the pot. Keep a little saucepan with simmering water on top of the stove and add a small amount of water as needed. Soup will scorch easily when thick.

I will tell my mom, who is 95 years old and still lives in Naples, that you are posting it. I love cooking traditional dishes my mother taught me when I was growing up in Italy. Cranberry beans (fagioli borlotti in iIalian) are only available a few months of the year in Italy as well. We generally use dried cannellini beans or red beans that Italy imports from Holland when we make “pasta e fagioli” with dried beans. The cooking method is the same, the only difference is that you soak the beans in cold water with a teaspoon of baking soda overnight and drain and rinse the beans in cold water, then add fresh cold water and cook the beans the same way as in per instructions below. You can add pasta or even white Arborio rice to the beans (but one or the other not together). Or at times, my mother added escarole instead of pasta and cooked the beans and escarole together until the escarole was cooked well.

Keyword Bean Soup