Recipes

Spring Pea Soup - June 30, 2008

Servings: 4 1 tablespoon olive oil
1/4 cup pancetta, diced
1/4 cup shallots, minced
3 to 4 cups vegetable or chicken broth
1/2 cup dry white wine
3 cups fresh peas, shelled
1 cup whole baby spinach leaves
1 tablespoon chopped thyme
2 tablespoons chopped flat leaf parsley
1 teaspoon ground coriander
salt and freshly ground black pepper to taste
1/2 cup heavy cream or half and half
Chopped chives and sour cream for garnish (optional)
1. Saute pancetta and shallots in olive in a large saucepan over low to medium heat for about 3 minutes.
2. Add wine and broth and bring to a low boil.
3. Add peas and cook until tender (about 10-12 minutes).
4. Remove pan from heat. Add spinach, thyme, parsley, coriander, salt and pepper. Cook for 5 minutes.
5. Remove from heat. Use an immersion blender or conventional blender (use small batches with conventional blender) to blend until the soup is not quite a puree.
6. Stir in cream, mix well.
7. Serve immediately, or chill several hours to serve as a cold soup. Garnish, if desired, with chives and sour cream.
Recipe provided by one of the Bedford Farmers' Market volunteers, Linda Cargiuolo.
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Halibut with Black Bean Salsa and Garlic Scapes - June 23, 2008

Servings: 2-3 2 to 3 garlic scapes, minced
1 to 2 tablespoons olive oil
1 pound halibut (or substitute any other white fish) from Globe Fish
1/2 container Black Bean Salsa from In Good Taste 1. Preheat oven to 375°
2. Saute garlic scapes in oil in an ovenproof skillet on medium heat. Cook until scapes are limp, about 2 minutes.
3. Remove pan from heat. Place halibut on the garlic scapes.
4. Pour Black Bean Salsa on top of the fish.
5. Place skillet in the oven and bake about 20 minutes. (Cooking time will vary by the thickness of the fish fillet.) This recipe was provided by our vendor In Good Taste. I made it after arriving home from the first day at the Farmers' Market. It was simple to prepare and delicious. I was particularly taken with the garlic scapes, which I had never seen before. They were sold by Butterbrook Organic Farm and Kimball Fruit Farm.

Carol Reed
Bedford Farmers' Market Recipe Coordinator
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Pasta with Greens and Feta - June 16, 2008

Servings: 4-6 Water for pasta
6 tablespoons olive oil
4 cups coarsely chopped onion
7 to 8 cups (packed) mixed bitter greens, washed, dried and coarsely chopped
salt to taste
3/4 to 1 pound penne or fusilli
1/2 to 3/4 pound feta cheese, crumbled
freshly grated parmesan cheese cheese, to taste (optional)
freshly ground black pepper 1. Begin heating water for the pasta.
2. Add olive oil to a dutch oven or deep frying pan, place over medium heat.
3. When the oil is warm (test by adding a piece of onion, if it crackles the oil is ready), add onions and cook for about 10 minutes. Stir occasionally.
4. Place chopped greens in the frying pan, add salt to taste and stir. When the greens have begun to wilt, cover the pan and cook over medium to low heat for 10-15 minutes.
5. Cook the pasta until al dente.
6. Reduce greens mixture to low heat, add crumbled feta cheese and stir.
7. Reserve about 1/2 cup of pasta cooking water, and drain the pasta.
8. Add pasta to greens mixture and stir. Thin the sauce, if desired, with small amounts of pasta cooking water. Cook over low heat for a few minutes.
9. Add parmesan cheese, if desired, and freshly ground black pepper, to taste. Serve immediately.
Greens can be any combination of spinach, chard, escarole, collard, mustard and kale. Or feel free to try some greens our vendors offer that you may never have never seen at the local market!

Adapted from Still Life with Menu Cookbook by Molly Katzen.
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