New Canaan Farmer’s Market
After arriving in the country by train, the New Canaan Farmer’s Market beckoned. While it does not offer the diversity in its offerings as Union Square, New Canaan delivers a lovely bounty. Garlic Scapes were most delightful, as were beet greens, 1960’s style strawberries, sugar snap peas, and red and green hothouse tomatoes. An impressive Focaccia, and fresh mozzarella rounded out the day’s purchases.
Fast, Simple, New Canaan Farmer’s Market Supper
Sugar Snap Peas with Garlic Scapes:
Rinse the Sugar Snap Peas and three Scapes in a colander. Sauté in extra virgin olive oil until tender. Place in a small bowl.
Beet Greens with sautéed with Garlic Scapes:
Rinse the Greens and six Scapes in the same colander. Using a scissor, cut them into one inch strips - save the beet root with purple stems attached. Sauté the Scapes until softened in the original skillet, add the Greens and a bit more extra virgin olive oil, and cook turning occasionally until al dente.
Red and Green Tomatoes with Mozzarella:
Rinse, slice, drizzle, and sea salt to taste.
Plate all three and serve with a wedge of Focaccia.
Serve the sweet Strawberries for dessert.
Vegan Beet Brunch
Cut the beet stems off of the roots. Wash three Garlic Scapes, and cut them with the stems into half inch strips.
Slice the beets paper thin. Sauté beets in extra virgin olive oil while rummaging through vegetable drawers.
Find three small, colorful potatoes, and also slice paper thin. Add to skillet, sauté until soft.
Add Scapes and Stems, and sauté until al dente. Serve vegan or with a risqué poached egg on top.
New Canaan Farmer’s Market
Old Center School Parking Lot
Corner of South Avenue, Maple Street, and Main Street
Every Saturday though Nov. 22
10:00 – 2:00
http://newcanaanfarmersmarket.net
