Private: Blog & Recipes Archive

While the Outdoor Farmers’ Market hours have changed to 9am to 1pm on Saturdays, we do often have people coming to the market before 9. We understand your eagerness and greatly appreciate your support for our vendors! We will not be turning you away if you shop before 9, but we ask that you keep in mind that many other vendors do join us at 9, and we do not want you to miss the opportunity to support their businesses as well. We know you don’t want to miss out on those fresh goods, but if possible, please come to shop as close to 9 as possible!

We also love our 8am opening hours, and will keep you updated on when our hours will return to normal. Thank you!

I’m not sure about the rest of you, but I am seriously missing our cooking classes. Many people have been asking when or if these will be starting up again, and unfortunately, we don’t have a plan in place to make that happen just yet. We appreciate your patience and understanding! In the meantime, I thought I would share some great recipes that Thames River Melons has posted on their page that you can make using veggies available at the market! Check below for a Zucchini Alfredo Recipe, and a Grilled Green Garlic Recipe and head to their page for more!

*Recipe developed & photographed by Alex Chesney, RD.*

Head to their page for a great intro for this recipe!

Serves 4

Ingredients

• 6 medium-sized zucchini
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 ½ cups half-and-half
• 2 cups Parmesan cheese
• ¼ teaspoon salt
• ¼ teaspoon nutmeg
• ¼ teaspoon black pepper

Directions

1. Spiralize the zucchini, cutting the strands into sections about 8 inches long.

2. Next, cook the zucchini noodles. Add a tablespoon of cooking oil (my go-to is canola!) to a large skillet and heat over medium-low heat. Continue to cook them while preparing the sauce, stirring occasionally. Add a sprinkle of salt, pepper, and garlic powder. You can add a pinch of red pepper flakes too, for a bit of heat!

3. To begin making the sauce, melt the butter in a medium-sized saucepan over medium heat until it starts to bubble and sizzle.

4. Add the minced garlic and saute until lightly browned and fragrant, between 30 seconds and 1 minute.

5. Next, whisk in the cream. Heat the cream until it simmers, whisking occasionally. This should take 3 – 4 minutes.

6. Finally, whisk in the parmesan cheese, salt, nutmeg, and pepper.

7. Cook, whisking occasionally, until the sauce thickens. This should take an additional 3 – 4 minutes. At this point, the sauce should coat the back of a spoon.

8. Add the cooked zucchini noodles to the prepared sauce and toss to coat.

9. Serve alongside a salad and some fresh bread for the perfect summer meal!

*Photos taken and recipe developed by Thames River Melons.*

Head to their page for a great into for this recipe!

Directions:

1. Preheat grill to medium-high heat

2. Toss green garlic in oil of choice (I used canola!), then sprinkle on salt, and pepper

3. Place prepared garlic on a piece of greased tin foil

4. Transfer the garlic to the grill, and cook with lid closed for 5 – 7 minutes

5. Open lid, turn garlic, then close lid again and cook for another 5-7 minutes

6. Garlic is ready to eat when it is fragrant, softened, and caramelized

7. Enjoy as an appetizer, or alongside grilled veggies & sausages!

This is the list, folks! See who you can find at the Farmers’ Market this Saturday, July 4th! Click on their names to find information on pre-orders and to learn more about their farms and businesses!