Danbury Farmers' Market

COVID-19 PROTOCOLS

Danbury Railway Museum, Danbury, CT
Complimentary Parking - Metro North Train Station

Market Opens June 25th, 2021

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Danbury Farmers’ Market
Opens June 25th
Danbury Railway Museum
120 White Street

Fridays, from 10am – 2pm
June 25th through October 29th
Danbury Railway Museum, 120 White Street

Complimentary Parking will be available in the Vazquez SoccerChamp Sports parking lot and the Danbury MetroNorth Train Station parking lot. Limited handicap parking will be available at the Danbury Railway Museum, along with parking for vendors. HARTransit bus stops are conveniently located nearby at Leahy’s Fuel and the Danbury Metro-North Train Station.

The Danbury Farmers’ Market, now in its 11th year, is coordinated by the Danbury Farmers’ Market Community Collaborative, a 30-member group representing a wide variety of community agencies, in partnership with CityCenter Danbury. It will continue to be a great place to purchase local produce in downtown Danbury.

The Market accepts EBT/SNAP and Debit/Credit cards! SNAP benefits will be matched for any dollar amount for SNAP recipients using their EBT cards. Special incentives are available for Veterans, seniors, and WIC recipients.

There’s no better way to strengthen our local community than to shop and eat locally! By shopping the Danbury Farmers’ Market, you support our local famers, businesses and community members.

Thanks to all for our 2020 season success!

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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.

Vegetable Frittata Recipe

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Vegetable Frittata

Jennifer Coatanroch
Quick and Easy, Vegetarian, Dairy free, Gluten free, Nut free, Soy free, Kid friendly
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 35 mins
Course Main Course
Servings 4 servings

Ingredients
  

  • 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

Instructions
 

  • 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!

    Video

    Notes

    Frittata’s are definitely one of my favorite quick, healthy meals to throw together. For SO many reasons.
    • 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!
    Broccoli is one vegetable that I always have on hand, since it’s the main vegetable my son likes. And if it’s not in season, I always have it in my freezer. So my go-to vegetable for most recipes is broccoli, with something else added for variety. Out of the blue, he started liking mushrooms last week, to my amazement! So I always ask him to try things he didn’t like in the past.
     
    Jump to Recipe

    Healthy Berry Crisp Recipe

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    Healthy Berry Crisp

    Jennifer Coatanroch
    Strawberries & Blueberries
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    Course Dessert, Snack
    Cuisine American
    Servings 9
    Calories 193 kcal

    Ingredients
      

    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

    Instructions
     

    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.
    • Bake for 30 minutes. If a crisper topping is desired, finish under the broiler for 1 minute. 

    Video

    Notes

    Recipe by: Jennifer Coatanroch
    https://www.lavieplenty.com/
    Nutrition Facts
    Servings 9.0
    Amount Per Serving
    calories 193
    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 %
    Calcium
    		 6 %
    Iron
    		 7 %
    * 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.
     
    Keyword Fruit

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    Market held at Danbury Railway Museum.
    Complimentary Parking - Train Station.

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