Our recipe page will be dedicated to recipes, utilizing purchases from our many vendors at the Wells Farmers Market. We'll be adding many more vendor and customer favorite recipes as the season progresses. Please feel free to drop us a line with your favorite recipes using the freshest of the season's offerings!
Spring Asparagus Puff
from Cucina Panzano
Nothing says Spring to me more than fresh picked asparagus and rhubarb. Here's an easy luncheon or light supper dish. The mild Muenster cheese will accent, but not overpower the delicate asparagus flavor.
1 lb asparagus from Alewives Brook Farm
3 TBL unsalted butter
2 TBLS olive oil
2 TBL shallots, diced
1 small onion, chopped
a few sprigs of fresh thyme
1 tsp sugar
5 eggs
1/3 cup cream
1 cup Muenster cheese, grated
1/4 cup herbed goat cheese, from Hickory Nut Farm
sea salt & ground pepper to taste
Rinse,roll and cut asparagus into 1 inch pieces. You should end up with 2 cups. Melt 1 TBLS butter and olive in a saute' pan and saute onion, shallots until soft and golden. Add asparagus--sprinkle with sugar, cover and steam cook for 2-3 minutes. Remove the cover and cook until liquid has evaporated. Allow to cool slightly.
Beat together, eggs, cream, thyme, sea salt & ground pepper to taste. Melt and put remaining butter in a two inch high baking dish. Pour in egg mixture and bake in pre-heated 400 degree oven until it just begins to set(about 3 minutes). Remove from oven and arrange asparagus and onions on top of the eggs. Back into the oven, bake another 5 minutes. Remove from oven once more and cover asparagus layer with grated cheese and goat milk crumbles. then bake an additional 10 minutes . When the eggs have puffed and the cheese is lightly browned, this dish is finished. Let it set a few moments before cutting and serving. Enjoy!
from Cucina Panzano
Nothing says Spring to me more than fresh picked asparagus and rhubarb. Here's an easy luncheon or light supper dish. The mild Muenster cheese will accent, but not overpower the delicate asparagus flavor.
1 lb asparagus from Alewives Brook Farm
3 TBL unsalted butter
2 TBLS olive oil
2 TBL shallots, diced
1 small onion, chopped
a few sprigs of fresh thyme
1 tsp sugar
5 eggs
1/3 cup cream
1 cup Muenster cheese, grated
1/4 cup herbed goat cheese, from Hickory Nut Farm
sea salt & ground pepper to taste
Rinse,roll and cut asparagus into 1 inch pieces. You should end up with 2 cups. Melt 1 TBLS butter and olive in a saute' pan and saute onion, shallots until soft and golden. Add asparagus--sprinkle with sugar, cover and steam cook for 2-3 minutes. Remove the cover and cook until liquid has evaporated. Allow to cool slightly.
Beat together, eggs, cream, thyme, sea salt & ground pepper to taste. Melt and put remaining butter in a two inch high baking dish. Pour in egg mixture and bake in pre-heated 400 degree oven until it just begins to set(about 3 minutes). Remove from oven and arrange asparagus and onions on top of the eggs. Back into the oven, bake another 5 minutes. Remove from oven once more and cover asparagus layer with grated cheese and goat milk crumbles. then bake an additional 10 minutes . When the eggs have puffed and the cheese is lightly browned, this dish is finished. Let it set a few moments before cutting and serving. Enjoy!
Rhubarb Muffins
from Cucina Panzano
One thing you can always count on coming up in Spring are the crocus--and then there's the rhubarb patch. And this year, the rhubarb patch is simply gorgeous!
2 cups flour
3/4 cup brown sugar
2 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp kosher salt
1 cup sour cream
4 oz unsalted butter, melted & cooled slightly
2 large eggs from Wyndswept Farm
1 tsp pure vanilla extract
1 cup of 1/4 inch diced rhubarb from Gino's Fresh Produce or Cricket Corner Herbs
1/2 cup wild blueberries, *optional
For the topping:
3 TBLS granulated sugar
1/2 tsp ground cinnamon
In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together, but don't over mix. Gently stir in the diced rhubarb. This batter will be thick.
Divide the batter among the 12 muffin cups or six of the jumbo muffin cups. The batter should mound a bit higher than the tops of the cups.
Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 of the cinnamon-sugar mixture over each muffin. And then again five minutes before removing from the oven I like to sprinkle the remaining mixture.
Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, about 18 to 22 minutes in a 350 degree oven. Transfer to a rack and let the muffins cool. Served warm--just yummy! Enjoy!
from Cucina Panzano
One thing you can always count on coming up in Spring are the crocus--and then there's the rhubarb patch. And this year, the rhubarb patch is simply gorgeous!
2 cups flour
3/4 cup brown sugar
2 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp kosher salt
1 cup sour cream
4 oz unsalted butter, melted & cooled slightly
2 large eggs from Wyndswept Farm
1 tsp pure vanilla extract
1 cup of 1/4 inch diced rhubarb from Gino's Fresh Produce or Cricket Corner Herbs
1/2 cup wild blueberries, *optional
For the topping:
3 TBLS granulated sugar
1/2 tsp ground cinnamon
In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together, but don't over mix. Gently stir in the diced rhubarb. This batter will be thick.
Divide the batter among the 12 muffin cups or six of the jumbo muffin cups. The batter should mound a bit higher than the tops of the cups.
Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 of the cinnamon-sugar mixture over each muffin. And then again five minutes before removing from the oven I like to sprinkle the remaining mixture.
Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, about 18 to 22 minutes in a 350 degree oven. Transfer to a rack and let the muffins cool. Served warm--just yummy! Enjoy!
QUICK CORN RELISH--served at market for
National Farmers Market Week--Snapshot week
(recipe from The Joy of Pickling by Linda Ziedrich)
Ingredients:
3 c corn kernels (cut from 6-7 ears)
1 diced sweet or mildly hot green or red peppers (bell, pimiento, or Anaheim)
½ large onion, diced
2 tsp pickling salt
1 tsp whole cumin seeds
¼ tsp cayenne
¾ apple cider vinegar
¾ water
In a bowl, mix the vegetables, salt, and spices. Transfer the mixture to a quart jar. Combine the vinegar and water and pour the liquid over the vegetables to cover them. Cap the jar and store it in the refrigerator. The relish should be ready to eat in about two days, and it should keep well (refrigerated) for several weeks.
National Farmers Market Week--Snapshot week
(recipe from The Joy of Pickling by Linda Ziedrich)
Ingredients:
3 c corn kernels (cut from 6-7 ears)
1 diced sweet or mildly hot green or red peppers (bell, pimiento, or Anaheim)
½ large onion, diced
2 tsp pickling salt
1 tsp whole cumin seeds
¼ tsp cayenne
¾ apple cider vinegar
¾ water
In a bowl, mix the vegetables, salt, and spices. Transfer the mixture to a quart jar. Combine the vinegar and water and pour the liquid over the vegetables to cover them. Cap the jar and store it in the refrigerator. The relish should be ready to eat in about two days, and it should keep well (refrigerated) for several weeks.
