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Farmers Market Kitchen: Melon-Marigold Cream Cooler

by Hannah Palmer Egan Posted on September 4, 2018 at 2:13PM

If you don't have the called-for flowers in your garden, you could use any mint you have on hand (apple? pineapple?
Farmers Market Kitchen: Pesto Potato-Leek Pizza

by Hannah Palmer Egan Posted on August 21, 2018 at 1:47PM

Then, I just throw on whatever's in the fridge, or coming from the market or garden. In spring and early summer, we ate a lot of red-sauce pies with last summer's canned tomatoes, broccoli rabe, pea shoots, chives and other early season stuff.
Farmers Market Kitchen: Sesame Beef Skewers

by Hannah Palmer Egan Posted on July 17, 2018 at 2:07PM

I've been into cooking with sesame oil this summer, and last night's sesame beef kebabs were fragrant with sesame, briny and pungent with garlic and green onions, and kissed with smoke and a splash of maple. I served them with ginger-garlic fried rice and kale dressed with miso and tahini. But they'd go over just fine paired with whatever you like to eat with your barbecue.
Farmers Market Kitchen: Classic Ricotta Lasagne

by Hannah Palmer Egan Posted on February 27, 2018 at 1:21PM

Note: This recipe makes a decent portion: one heaping 9" by 13" pan, plus a loaf pan, filled about halfway. Usually, we'll eat most of the big pan when we have friends or family over — it's about enough for six people to eat heartily — so it's nice to have the smaller pan in the wings for later in the week.
Farmers Market Kitchen: Delicata Flaugnarde

by Hannah Palmer Egan Posted on February 8, 2018 at 6:30AM

Delicata Flaugnarde Serves 8 Ingredients:
Farmers Market Kitchen: Amazing Awesome August Pasta

by Hannah Palmer Egan Posted on August 17, 2017 at 2:00PM

The only trick is the proportions: Don't skimp! You want ample kale and lots of feta — Maplebrook Farm and Doe's Leap both make excellent for choices on the latter.
Farmers Market Kitchen: In Praise of Breakfast Salad

by Hannah Palmer Egan Posted on June 13, 2017 at 12:09PM

My personal formula usually starts with a clove of garlic, sautéed in a skillet with butter or an oil — usually olive or coconut, sometimes with a splash of sesame. Now and then, I use a bit of sausage, bacon or ham.
Farmers Market Kitchen: Scalloped Potato Pie

by Hannah Palmer Egan Posted on March 21, 2017 at 3:17PM

Here's a fun little savory pie that I whipped up last week, using scraps from a bunch of different cheeses. It's similar to a lovely potato pie I had at Piecemeal Pies in White River Junction a while back, but a little more rustic.
Farmers Market Kitchen: Corndogs

by Hannah Palmer Egan Posted on January 24, 2017 at 3:23PM

Corndogs!Makes up to 16 corndogs Ingredients:
Farmers Market Kitchen: Coconut Carrot Squash Soup

by Hannah Palmer Egan Posted on January 10, 2017 at 4:45PM

Pro tip: Double the recipe and freeze or can (20 minutes in a pressure canner at 15 pounds renders this shelf-stable). With a buttered roll, it's insta-lunch, any day of the week!

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