Milford Farmers’ Market Recipes

In June, the Delaware Department of Agriculture (DDA) asked participants of local farmers’ markets to help them produce new recipe cards for the upcoming year that will be distributed to the markets as well as on-farm markets all throughout Delaware. Participants from Milford’s downtown Farmer’s Market, which is open every Saturday from 9am-1pm from now through October, were featured on 8 of the the 20 recipe cards that were created by the DDA. We have included some recipes from the Milford Farmers’ Markets participants and encourage our readers to buy the ingredients fresh and local from our own downtown market.

 Greek Salad 

Submitted by Scott Miller, Riverwalk Farmers’ Market Downtown Milford

INGREDIENTS DIRECTIONS
1 cup purslane leaves and stems Arrange Purslane on microwave-safe plate
2 medium tomatoes, sliced Spread sliced tomatoes on top
1/4lb mozzarella, sliced Top with Mozzarella slices
2 TBS butter or margarine Place in microwave for a few seconds just to slightly melt the cheese
2 TBS lemon juice Mix the melted butter and lemon juice, drizzle over salad

Tomatoes 

In season: June-October

Nutritional Value (for one cup):

Calories: 32 Sodium: 9mg

Total fat: 0.36g Total Carbs: 7.06g

Total Fiber: 2.2g Protein: 1.58g

Select tomatoes that are round and full with no bruises or blemishes. The skin should be taut and not shriveled. Store in a cool, dark place and use within a few days.

 

Stuffed Jalapeños

Submitted by Christy Vanderwende, Little Wagon Produce

INGREDIENTS DIRECTIONS
12 medium jalapeños with the stems attached Adjust oven rack to middle position and heat oven at 350 degrees
8oz cream cheese, room temp Cut each jalapeño lengthwise through stem (you should have two complete halves) and remove ribs and seeds
1/2 shredded chedder cheese Combine cream cheese, cheddar, ham, lime juice, chili powder, scallions and salt in a bowl
4 thin slices of Black Forest Ham chopped finely Fill each jalapeño half with the cheese mixture
1 TBS lime juice Place jalapeños on a parchment lined baking sheet
1 TSP chili powder Bake until filing is hot, about 20 minutes
2 scallions, chopped finely Cool Slightly and serve warm
1/2 TSP salt Makes 24 pieces

Jalapeños

In Season: June-October

Nutritional Value (for one cup):

Calories: 30 Sodium: 3mg

Total Fat: o.16g Total Carbs: 4.27g

Total Fiber: 1.6g Protein: 0.79g

Choose firm, brightly colored peppers with tight skin that are heavy for their size. Avoid dull, shriveled or pitted peppers. Refrigerate and use within five days.

 

*Information provided by the Delaware Department of Agriculture

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