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recipes

We are always on the lookout for fresh new recipes using farmers' market products. Please feel free to send us your own recipes. If we post them, you'll be credited. Email us at Staff.

Recipe Cards
Take a look at these delicious, seasonal recipes. You might have seen them displayed as take-home recipe cards at a market near you. Included in each recipe are the dish's specific nutritional benefits. We've posted them here in .pdf format for your enjoyment. A special thanks to chef Anna Gershenson for the recipes and to nutritionist Nancy Stutzman for the nutrition information. We are also very grateful to Main Street Design of Cambridge for their pro bono design work. Executive Director Jeff Cole revealed his artistic side as the photographer for the veggie glamour shots. Bon Appetit!

Farmers' Harvest Square (our famous Big E recipe!)
3 eggs
1/3 cup vegetable oil
4 1/2 to 5 cups vegetables (3 cups fresh sweet corn cut from cobb, 1 cup chopped peppers, 1/2 cup chopped onions)
3/4 - 1 cup Bisquick
1 1/2 t Italian seasoning
1/2 t celery seed
1/2 t ground pepper
1/8 t salt (or to taste)
  1. In a large bowl beat eggs and oil. Add vegetables and seasoning, mix well Add Bisquick, mix well (mixture is slightly runny)
  2. Spread evenly on lightly oiled 8X9 shallow pan. Bake at 350 degrees for 30 minutes or until golden brown
  3. Try many combinations of vegetables in this simple recipe. It is a great recipe for trail and error. For example: Don't like peppers? Use swiss chard instead. Sautee and cool vegetables such as leeks that require long cooking times before adding to mixture.
  4. Enjoy being creative.
Peach Jam
7 pounds peaches, peeled, pitted, and coarsely chopped
3 pounds sugar
¼ cup lemon juice
  1. Place peaches in a 6 qt. Dutch oven over medium heat, crushing them slighly with a potato masher, and cook until they start releasing juice, which will be about 10 minutes. Stir in the sugar and lemon juice and reduce the heat to low. Cook, stirring and skimming any foam, until the jam is thickened slightly and translucent, which will be about 1 hour.
  2. In the meantime, wash 5 one-pint or 10 half-pint canning jars in hot soapy water and rinse well. Place these in a large Dutch oven filled with boiling water and boil for 20 minutes to sterilze and heat.
  3. Ladle the hot jam into the hot jars, leaving ¼ inch space. Cover the jars tightly with the new lids. These jars can be stored in the refrigerator for up to 6 months.
Barbecued Corn
6 ears corn, husked
½ cup (1 stick) butter or margarine
3 tbsp. barbecue sauce
½ tsp. Salt
¼ tsp. Pepper
  1. Place corn on double-thick sheet of foil
  2. Melt butter in saucepan; stir in barbecue sauce, salt, and pepper; brush over corn and wrap foil around ears; twist ends to seal
  3. Place on grill, turning after 15-25 min., depending on grill temperature. Or place in shallow pan and bake at 400 degrees, turning often for 25 minutes
  4. Serve from foil
Indian Corn
5 ears sweet corn
1 small green pepper, seeded and chopped
1 small onion, chopped (1/4 cup)
3 tbsp. butter or margarine
1 tsp. Salt
dash pepper
  1. Cut kernels from cobs (approx. 3 cups)
  2. Sautè green pepper & onion in butter until soft in large frying pan
  3. Stir in corn, salt, & pepper; cover
  4. Cook slowly, stirring once or twice, for 10 min. or until corn is tender
  5. Spoon into heated serving bowls
Cucumber Sandwiches
4-5 fresh cucumbers
1 loaf fresh bread
2-3 tbsp. butter or margarine, softened
2 tbsp. cream cheese
1 cup mayonnaise
1 tbsp. fresh dillweed
olives for garnish
salt
  1. Score cucumbers with fork, slice, and place on paper towels. Sprinkle with salt.
  2. Cut bread with decorative cooking cutter; spread with soft butter
  3. Whip together cream cheese, mayonnaise, and dill
  4. Place cucumbers on bread, spread with mayo mixture, put together sandwiches
  5. Garnish with olive
Grilled Herb Tomatoes
4 large firm, ripe tomatoes
2 tbsp. butter or margarine
salt & pepper
fresh basil and/or oregano, chopped
2 tbsp. grated Romano cheese
  1. Cut tomato crosswise; dot with margarine; sprinkle with salt, pepper, herbs, & cheese
  2. Wrap each set of two halves, side by side, in foil. Place on grill
  3. Heat 20 min. or until topping melts and tomatoes are hot.
Green & Yellow Kabobs
3 med. yellow squash
3 med. zucchini
½ cup fresh herb vinaigrette marinade
  1. Cut squash into 1" slices
  2. Parboil squash for 3 min, drain
  3. Skewer squash onto kabobs, alternating yellow and green; brush with marinade
  4. Grill over hot coals, turning and brushing with marinade until tender, about 20 min