PITTSFIELD FARMERS’ MARKET DEMO RECIPES
August 28, 2025
SPANISH GARDEN GAZPACHO
INGREDIENTS
2 large tomatoes, better & riper tomatoes will make a better flavor
½ cucumber, peeled & seeded
½ red bell pepper
½ sweet or red onion
2 garlic cloves
2 tablespoons sherry vinegar
1 thick slice of bread, crusts removed if artisanal
2-4 tablespoons extra virgin olive oil
Kosher salt
Black pepper, freshly ground
½ teaspoon smoked paprika
1 teaspoon cumin (optional)
A few slices of jalapeno (optional)
INSTRUCTIONS
Chop the veggies into large chunks so they are easier to blend.
Add the prepared vegetables, vinegar, salt, and cumin to a blender.
Blend the vegetables until a smooth soup starts to form. Then, gradually pour in the olive oil until the soup begins to thicken and turns a beautiful orange color.
Pour the blended soup into a container, and set in the fridge to chill for 3-4 hours.
Once the soup has chilled, remove it from the fridge and pour into bowls to serve.
Top with the desired garnishes.
August 21, 2025
Zucchini Fritters
ingredients
1-1½ pounds zucchini, about two medium (should be about 3 cups once it’s been grated)
1 teaspoon kosher salt
½ teaspoon baking powder
¼ cup all-purpose flour
¼ cup finely ground cornmeal
¼ cup grated parmesan or pecorino
2 scallions, finely chopped
½ cup finely chopped herbs (parsley, dill, basil, tarragon. Use anything you have!)
1 large egg, beaten
½ teaspoon freshly ground black pepper
4 tablespoons olive oil
instructions
Prep the zucchini:
Wash well. Don’t be shy; sometimes sand from the garden hides in the skin.
Shred the zucchini on a box grater.
Toss 3 cups of grated zucchini with kosher salt.
Let sit for 10 minutes in a colander over a bowl.
After 10 minutes, squeeze liquid out of the shredded zucchini (either by pushing into a sieve or wringing out in a clean cloth)
Make the fritter batter:
Whisk together the dry ingredients in a small bowl
In a medium bowl, combine drained zucchini, egg, scallions and herbs.
Add wet ingredients to dry mixture. Texture of the batter should be like a thick pancake batter. If it is too wet, add a tablespoon of flour at a time to thicken. If it is too thick, add a little water saved from the zucchini.
Cook the fritters:
Preheat a shallow frying pan over medium high heat.
Add 2 tablespoons of oil. Heat oil until oil is shimmering.
Scoop batter in ¼ cup for small fritters or ½ cup portions for medium. Make sure not to crowd the pan.
Cook on each side for 2-3 minutes or until dark golden brown.
Drain briefly on a paper towel lined baking sheet or plate to absorb any excess oil.
July 19, 2025
Vegetable loaded cornbread
INGREDIENTS:
1 cup yellow cornmeal
1 cup AP flour
2 teaspoons kosher salt
1 teaspoon baking soda
2 teaspoons baking powder
2 ears of corn, kernels cut from the cob (about 1 cup)
1 small jalapeno pepper, (or more to taste), small diced (substitute sweet bell pepper if you’d prefer)
1 medium zucchini, shredded
1 medium carrot, shredded
1 small red onion, small diced
2 cups buttermilk
1 large egg, lightly beaten
4 tablespoons butter, melted and cooled
1 cup sharp cheddar, grated
INSTRUCTIONS:
Preheat the oven to 425 degrees F.
Grease an 8 inch x 8 inch baking pan.
In a medium bowl, combine the wet ingredients. Set aside.
In a different bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Whisk to combine.
Add the diced vegetables to the dry ingredients and toss to coat. Set aside.
Add the wet ingredients to the dry and stir to combine.
Gently fold in the cheese, reserving some to sprinkle on top.
Pour the batter into the prepared pan. Sprinkle with reserved cheese. Put the skillet into the preheated oven, and then reduce the oven temperature to 350 degrees F.
Bake until golden brown, about 30-35 minutes.
CAST IRON SKILLET OPTION
for a deliciously crispy bottom:
Put the cast iron skillet in the preheating oven. When both the oven and pan are hot, add 2 tablespoons of butter to the pan and return the pan to the oven for the butter to melt. Carefully add the batter to the hot pan after the butter has melted. Bake for 25-30 minutes.
Sesame honey lime vinaigrette on cucumber salad
Vinaigrette:
1 tablespoon Michigan honey
2 limes juiced and zested
2 tablespoons toasted sesame oil
½ cup neutral oil, such as avocado
2 teaspoons tahini or chinese sesame paste
1 teaspoon kosher salt
Salad:
1 long English cucumber
2 chopped scallions
1 tablespoon toasted white sesame seeds
1 tablespoon toasted black sesame seeds
1-2 teaspoons gochugaru or aleppo red pepper flakes
INSTRUCTIONS:
In a blender, combine the vinaigrette ingredients until emulsified. Toss with chopped cucumbers. Add sesame seeds and red pepper. Taste and add more salt if desired.
Creamy (accidentally vegan) Asparagus Soup
3 tablespoons olive oil
1 cup diced onion (approx. one medium onion)
1 garlic clove, minced
3 tablespoons microplaned ginger root
2 pounds asparagus, woody bottoms removed, stems diced 1” pieces, tips reserved for garnish
1 15oz can coconut milk, milk separated from cream, cream reserved for garnish
4 cups vegetable broth (store-bought OR made from the asparagus bottoms)
2 tablespoons white (shiro) miso paste
1 lemon, zested and juiced
Kosher salt
Black or cayenne pepper
INSTRUCTIONS:
In a medium pan, saute diced onion in olive oil. After onion has softened, add ginger and garlic. Saute until fragrant. Add diced asparagus stems, reserving tips for garnish (recipe below). Saute until bright green, for 3-4 minutes. To a food processor, add sauteed vegetables, 2 cups vegetable stock, coconut milk (reserving cream for garnish- recipe below), miso, zest and 1 tablespoon lemon juice. Adjust thickness of soup by adding remaining vegetable stock in ½ cup increments. Taste and season with kosher salt, pepper, and additional lemon juice. Serve hot or cold.
GARNISHES:
Whipped coconut cream: Chill the thickened cream top of the coconut milk until it is cold and stiff. Whip chilled cream with a whisk until fluffy.
Pickled asparagus tips: Bring to a boil 1 cup distilled white vinegar, 1 cup water, 1 shallot, 1 garlic clove, 2 tablespoons sugar or agave, 1 tablespoon sea salt, 1 teaspoon peppercorn. Stir until salt and sugar is dissolved. Add raw asparagus tips to pickling liquid. Let sit for 20 minutes.
September 23, 2021
Whole Grain Butternut Squash & Apple Snack Cake
INGREDIENTS:
½ cup softened butter
¼ cup avocado oil
1 ½ cups brown sugar
2 eggs
¼ cup applesauce
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
2 cups AP flour (can sub one for one Gluten Free flour)
½ cup whole wheat flour
¼ cup chia seeds
2 cups shredded skin-on butternut squash
1 cup shredded skin-on apple
½ cup chopped walnuts (optional)
INSTRUCTIONS:
Heat oven to 350°F. Spray the bottom of the pan with cooking spray.
In a large bowl, beat butter, oil and the sugar with a mixer on medium speed until light and fluffy. Beat in eggs one at a time. Add applesauce and vanilla.
Whisk together dry ingredients: baking powder, baking soda, salt, ginger, cinnamon, nutmeg, chia seeds & flours.
Add dry ingredients to the wet ingredients. Gently fold in squash, apples and walnuts.
Bake in an 8x8 pan (35-40 minutes) or cupcake tins (25 minutes) or until a toothpick comes out clean.
Sweet & Spicy Farm Carrot Salad
serves 4
INGREDIENTS
vegetables
1 bunch farm carrots, 6-8 carrots
1 bunch parsley, leaves separated from stems (save the stems for making stock)
1 bunch scallions, finely chopped
2 cups farro (or quinoa for gluten-free), cooked in salted water, drained & rinsed
dressing
2 tablespoons local honey
1 tablespoon harissa paste (or your favorite hot sauce)
2 tablespoons sherry vinegar
1 lemon, zested and juiced
1/2 cup extra virgin olive oil
1/2 teaspoon salt or more to taste
optional nutritional and flavor boosts
1/2 cup toasted pumpkin seeds
1/2 cup garbanzo beans
1/2 cup goat cheese, crumbled
1 tablespoon aleppo pepper
INSTRUCTIONS
Shave carrots with a vegetable peeler or a box grater.
Toss carrot ribbons with whole parsley leaves, diced scallions & cooked farro. Set aside.
Whisk together dressing ingredients in a small bowl. Taste and adjust seasoning.
Gently toss vegetables with half of the vinaigrette.
Place in a serving dish.
Top with any of the additional ingredients. Drizzle with remaining vinaigrette, if desired.
August 5, 2021
Southwest Pasta Salad
INGREDIENTS
Salad:
8 oz rotini, or your favorite pasta shape
1 can black beans, rinsed
1 ear of corn, kernels removed
1 bell pepper, small dice
1 small tomato, medium dice
1 small red onion, small dice
Creamy southwest vinaigrette:
½ cup mayonnaise
2 tablespoons sour cream
¼ cup lime juice
½ - 1 chipotle pepper and adobo sauce
½ tsp garlic powder
½ tsp onion powder
½ cup cilantro leaves and steams
2 ounces (half of a bunch) of chives
DIRECTIONS
Cook pasta. Rinse with cold water. Set aside.
Drain and rinse black beans.
Dice vegetables.
Make dressing.
Toss everything together until thoroughly mixed.
July 22, 2021
Fresh Market Salsa
INGREDIENTS:
1 pound tomatoes, cut into large chunks
¼ white onion, chopped
1 garlic clove, chopped
1 jalapeño, chopped (seeds removed, optional)
¼ cup cilantro
1 lime, juice and zest
1 teaspoon cumin (optional)
Kosher salt
INSTRUCTIONS:
If using a food processor: pulse tomatoes first until chunky. Then add other ingredients and pulse again.
If making by hand: finely chop all ingredients and combine.
For both methods: Taste and adjust seasoning.
July 15, 2021
Zucchini & Basil Salad
Serves 2
INGREDIENTS
salad:
1 lb zucchini
1 small bunch basil or 1 cup leaves, chopped
1 bunch parsley or dill, chopped
½ cup pumpkin seeds, toasted
vinaigrette:
5 garlic scapes
1 small bunch basil or 1 cup leaves
⅓ cup rice wine or apple cider vinegar
1 cup olive oil or your favorite oil
½ teaspoon salt (or more to taste)
½ teaspoon freshly ground black pepper
INSTRUCTIONS:
Make zucchini noodles using a noodler or attachment to your food processor.
Toss with herbs and toasted pumpkin seeds.
Puree vinaigrette ingredients.
Toss vinaigrette with salad ingredients.
Taste and adjust seasoning.
June 4, 2021
MISO ASPARAGUS Salad
Serves 2
INGREDIENTS
½ pound medium asparagus spears (about 10-12 spears), tough ends removed
Zest and juice of one lemon or orange
1½ teaspoons red or white miso paste
1 tablespoon ginger, grated on the small holes of a box grater or zester
1/2 teaspoon kosher salt
2 tablespoons soy sauce
Freshly ground black pepper
2 tablespoons sesame, grapeseed or avocado oil
2 medium radishes, trimmed and thinly sliced
4 cups baby arugula, spinach or baby swiss card
1 tablespoon sesame seeds, white or black
DIRECTIONS
Fill a bowl with ice and water and set on the counter. Fill a large pot with 1 inch of water and bring to a boil over high heat. Insert a strainer or steamer.
Add the asparagus and cover the pot. Steam the asparagus until just tender and bright green, 2-3 minutes.
Use tongs to transfer the asparagus to the ice-water. When cool, remove the spears and place on a clean kitchen towel to dry.
Set the dry asparagus on a cutting board. Cut into bite sized pieces.
Slice the radishes into thin coins.
In a large bowl, whisk together the lemon zest, lemon juice, miso paste, grated ginger, 1 tablespoon warm water, soy sauce, salt and pepper. Slowly drizzle in the oil and whisk until thick and creamy.
Add the asparagus & radishes and lightly toss to combine. Add arugula. Toss gently.
Top with sesame seeds to serve.
Want to bulk it up?
Add grilled tofu, chicken or buckwheat soba noodles!