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Photo by Kelley Fryer/Zip06.com

(Photo by Kelley Fryer/Zip06.com )

Farmers' Markets on the Shoreline

Published May 31, 2019 • Last Updated 12:08 pm, July 02, 2019

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Chester Sunday Market: 10 a.m. to 1 p.m. Sundays, June 16 to Oct. 13. Chester Center. For info, visit chestersundaymarket.jimdo.com.

Vibe: Parisian-like setting with lots of different types of vendors. Stroll, peruse, and take in the environment.

The Dudley Farm Summer Farmers' Market: 9 a.m. to 12:30 p.m. Saturdays, June 1, June 8, June 22, Aug. 10, Sept. 7, and Oct. 26. 2351 Durham Rd., Guilford. For info, visit dudleyfarm.com.

Vibe: Produce and craft items for sale in a rural farm setting. Perfect place to bring the kids.

East Haven Farmers' Market: 8 a.m. to noon. Sundays, July 7 to Oct. 13. Parking lot of East Haven Town Hall, 250 Main St. For info, visit "East Haven Farmer's Market" on Facebook.

Vibe: A good go-to alternative for fresh, seasonal produce to traditional grocery stores.

Ivoryton Farmers' Market: 10 a.m. to 1:30 p.m. Saturdays, June 22 to Sept. 28. Ivoryton Green. For info, visit ivorytonfarmersmarket.com.

Vibe: Locally grown food of all sorts on the picturesque Ivoryton Green.

Madison Farmers' Market: 3 to 6 p.m. Fridays through Oct. 25. Madison Green. For info, visit madisonctfarmersmarket.com.

Vibe: Outdoor produce market with musical accompaniment.

Old Saybrook Farmers' Market: Saturdays, 9 a.m. to 12:30 p.m.; Wednesdays, 3 to 6 p.m. June 29 to Oct. 30. 210 Main St., Old Saybrook. For info, visit oldsaybrookfarmersmarket.com.

Vibe: Vendors of all sorts with background music.

Westbrook Farmers' Market: 4 to 7 p.m. Fridays through Oct. 4. Lawn of the Teresa Mulvey Municipal Building, 866 Boston Post Rd., Westbrook. For info, call 860-391-4040.

Vibe: New this year, but expect plenty of seasonal produce.

 

And what to make with the produce...

Salsa

By Lee White

Adapted from Darcy White

½ onion (she uses yellow onions, I might use Vidalia)

1/3 bunch cilantro

1 bunch scallions (green onions), green and white parts

4 to 5 Roma tomatoes, 3 to 4 vine-ripened tomatoes or 1 to 2 beefsteak tomatoes

1 small can Rotel original canned tomatoes

1 jalapeno (seeded) or half a can of El Patio Mexican hot style tomato sauce

Coarsely chop the onions, cilantro, scallions, and fresh tomatoes. Place all ingredients except the jalapeno or hot sauce into a food processor or blender and pulse to desired consistency. Place in a medium-sized bowl,
stir in the jalapeno or hot sauce (to your own taste), and mix. Serve as a dip for chips and/or use 1/4 cup of salsa into the guacamole in the recipe below.

 

Guacamole

Yield: serves 10 as an appetizer

2 medium-sized tomatoes

5 gorgeous, soft Hass avocados (not the green Florida ones)

½ cup chopped sweet onions (I use Vidalia when in season)

4 large cloves of garlic, minced

¼ cup good salsa (use Darcy's recipe or use Newman's Own, medium hot)

1 medium-sized lime

salt and freshly ground pepper to taste (I use a lot of pepper)

¼ cup chopped cilantro

cayenne pepper (or hot sauce), to taste

On the cooktop, heat a small pot of water until boiling. Make a cross on the bottom of the tomatoes and drop them into the boiling water. Boil for maybe 15 seconds, then put pot and tomatoes in the sink under the faucet with cold water. When you can touch the tomatoes, remove the skin, core, and seeds then chop them. (I know this sounds like a pain, but you don't want your guac to be watery and you don't want to eat the skin, either.)

Cut each avocado in half lengthwise. Very carefully, hit the pit with the sharp side of a knife, then turn the knife; the pit will come out. Hit the handle of the knife on the side of the skin and the pit will drop out. Use a spoon to take the "meat" of the avocado into a medium side bowl. Mash the avocado with a potato masher until medium chunky (unless you like it more like a purée).

Add the onions and garlic mix with the large spoon. Taste. Add salsa. Taste. Squeeze the lime over the guac. (The lime juice not only adds great taste, but keeps the guac from turning brown.) Taste. Now is the time to add salt and pepper. Go easy on the salt. Taste. Maybe you think it needs more; if so, add more. (Trust me here, the pepper is key here.) When you think it tastes good, add the chopped cilantro. If you want a little cayenne (and I always do), add some, a pinch at a time. Taste.

 

Strawberry Pie

By Lee White

Adapted from Saveur, June/July, 2011

3 pounds (or so) strawberries, hulled and halved

½ teaspoon salt

½ cup plus 1 tablespoon sugar

½ cup cornstarch

2 tablespoons orange juice

1 tablespoon orange zest

1 vanilla bean, seeds scraped (or 1 teaspoon pure vanilla extract)

2 tablespoons heavy cream

Heat oven to 375 degrees. In a bowl, toss together berries, salt, sugar, cornstarch, orange juice, orange zest, and vanilla; set aside.

With your own crust for a two-crust pie (or use commercially made pie crust), roll both into 11-inch by 1/8-inch thick circles. Transfer one circle to a 9-inch deep-dish pie pan; mound filling inside. Cut 3/4-inch strips of dough from remaining circle; transfer to top of pie, creating a lattice pattern. Trim and crimp edges. Brush dough with cream and sprinkle with remaining sugar. Cover crust edges with thin aluminum foil strips. Bake until golden and bubbling, about 1 hour. (At about 45 minutes, remove the strips of aluminum foil from the edges so they can become golden, too.) Let cool and serve warm or at room temperature.

 

Strawberry Compote

Adapted from Saveur, June/July, 2010

1 pound strawberries

3 tablespoons sugar

2 tablespoons dry gin (or, instead, a teaspoon of pure almond extract)

¼ teaspoon ground cardamom (optional, but luscious)

zest and juice of 1 lime

In a bowl, toss together berries, sugar, gin, cardamom, and lime zest and juice. Let sit until berries release their juice, about 10 minutes. Serve chilled or at room temperature.

 

 

 

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