Woodmont Farmers' Market August 5th

The Watutsi Kings entertained all the farmers' market shoppers with some great music. Singing sisters Juliana and Claire joined in the fun with this little ditty.......

Yet again, the weather co-operated and kept away the wet stuff, but boy it was hot! Some if us walked down to the beach after the market closed at 7pm to go for a nice cool swim!

Connecticut Style!

We had fun again with Desiree on Channel 8's "Connecticut Style"

Below you will find our recipes for roasted corn salad and grilled

sea scallops which were a big hit with the crew. Mike and

Laura Gambardella supplied us with the most enormous scallops

on the day, and if you want some for yourself, come to the farmers'

market on Wednesdays 3:30-7pm or to the farm on Saturdays

when the Gambardellas are selling their wonderful seafood!

Robert Treat Farm Roasted Corn Salad

8 ears freshly picked corn

1 small onion - finely chopped

Large bunch fresh cilantro finely chopped

1/4 cup freshly squeezed lime juice

1/4 cup extra-virgin olive oil

big pinch of sea salt

freshly ground black pepper to taste

Soak corn in the husks in cold water for 15-20 minutes

Roast on barbeque grill for 20 minutes on medium heat, turning 4 times

Allow to cool enough to handle, then peel off husks and silk

Cut kernels off cobs with sharp knife

Whisk together olive oil, lime juice, salt and pepper in serving bowl

Add onion and corn kernels, toss well and serve

May also be served chilled

Grilled Sea Scallops

20 medium to large scallops

1 large clove of garlic, minced

Juice of 2 lemons

2 tablespoons melted butter

2 tablespoons olive oil

Bamboo or wooden skewers soaked in water for at least 20 minutes

Sea salt and freshly ground pepper to taste

Marinate scallops in garlic and lemon juice for 20 minutes

Preheat grill

Place 4-5 scallops on each skewer depending on size

Brush with a little butter and olive oil

Brush grill with olive oil

Grill for approximately 4 minutes per side depending on size, until translucent all the way through

Serve immediately

Did you see us on TV?
We were on Channel 8's "Connecticut Style" on Wednesday, July 8th at 12:30pm. By the time the farmers' market opened at 3:30pm, we were amazed at how many people had watched the show and then come to buy beets ready to make the roasted beets with goat cheese and the frittata with the beet greens Annalisa demonstrated!

You can check out the video for yourself by going to our home page and clicking on the link on the left hand side.

That's Annalisa, Jena and Erika on the set before the show, (photo above) and one of the show hosts, Desiree Fontaine with Annalisa in the photo below.

Tune in again at 12:30pm, Channel 8, July 22nd and August 5th for more cooking fun!

See below for our recipes.

Roasted Golden Beets with Goat Cheese

2 bunches fresh golden beets (or a mixture of red and golden)

Olive oil for roasting

1 package chevre goat cheese

Dressing:

1 shallot

Small clove garlic (optional)

1/2 cup good olive oil

1/4 cup aged balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

Salt and pepper to taste

Fresh tarragon for garnish

Preheat oven to 350 degrees.

Trim leaves from beets and set aside, leaving about an inch of stem. Leave long root intact.

Wash beets and place in roasting pan.

Coat with olive oil and cover pan with aluminum foil.

Roast for 1-1 1/4 hours depending on size or until tender.

Allow to cool enough to handle, then trim stem and slide skins off. Pinch off root.

If beets are small, leave whole, otherwise slice.

To make dressing:

Finely chop or mince shallot and garlic

Place in jar with tightly fitting lid

Add remaining ingredients and shake until well mixed.

Just before serving, crumble goat cheese over beets and drizzle with dressing.

Garnish with fresh tarragon.

May be served chilled or while the beets are still warm.

A nice variation is to use your favorite blue cheese instead of goat cheese.

No Fuss Frittata with Beet Greens

Greens from one bunch of beets

1 clove garlic (optional)

1 small onion

6 farm fresh eggs

1/4 cup milk or half and half

1/2 cup grated sharp cheddar cheese or parmesan

Salt and pepper to taste

2 tablespoons olive oil

Preheat oven to 400 degrees

Thoroughly wash and dry beet greens.

Chop greens, garlic and onion finely and saute until wilted with olive oil in cast iron skillet. Allow moisture to evaporate.

Beat eggs and milk/cream lightly then pour over greens.

Allow to cook on medium to low heat until edges start to firm up.

Sprinkle cheese on top and transfer skillet to oven.

Bake for 10-15 minutes until the eggs have set and puffed up and the color is slightly golden brown.

Serve warm straight from the skillet.

You can save energy and make these two dishes together simply by starting the oven off at the higher temperature and turning it down once the frittata is made, leaving the beets to roast. Check for doneness after 50 minutes then continue cooking accordingly.