Blog Archives - Litchfield Farmers' Market

Ingredients

• 1 cup fresh blueberries
• 2 tbsp maple syrup
• 3 tbsp balsamic vinegar
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 cup olive oil
• 2 16oz. containers of cherry tomatoes, halved or quartered
• 1 bunch of scallions, finely chopped
• 1 bunch of cilantro, finely chopped
• 1 jalapeno, finely chopped (optional)
• 2 dozen ground cherries, hulled & rinsed with some halved
• 1 dozen cherry tomatoes, halved
• 1 jalapeño, diced
• 2 Tbs red onion, diced
• 2 Tbs celery, diced
• 2 Tbs fresh parsley, chopped — cilantro may be substituted
• juice of 1/2 lime, more to taste
• salt and pepper to taste
• 8 cups spring greens, baby spinach or your greens of choice
• 4 baby seedless cucumbers, thinly sliced
• 4 green onions, thinly sliced
• 1 cup blueberries
• ¼ cup finely grated parmesan cheese
• 2/3 cups sliced almonds (optional)
• 1 small yellow onion or 1/2 a large sweet onion
• 1 pound yellow or green squash or both (2 to 3 medium)
• 1 tablespoon olive oil, or as needed
• 3/4 teaspoon salt, or to taste
• Freshly ground black pepper
• 1/2 tablespoon butter, optional