In the summer farmer’s markets offer fresh local produce and food products to Connecticut residents and travelers. The Hartford area has many local farmer’s markets. In this article we will feature two to stop by during the weekend.
The Collinsville Farmer’s Market is located on Rt 79 and Main Street a section of Canton. It is right across the street from the Canton Historical Society. It is held every Sunday 10 a.m. to 1 p.m. rain or shine. It usually run until October 8th. Many local farmers feature fresh organic vegetables and fruits. These include blueberries, carrots, tomatoes, cabbage, cucumbers, radicchio, and watermelon. Some of the vendors make different cheeses, goat milk and cheese, butter, milk, beef and maple sugar products. One vendor makes fresh salsa and tortilla products, another bison meat and coffee. There is something for eveyone at the Collinsville Farmer’s Market.
The Glastonbury Farmer’s Market is are held on Saturdays from 10 a.m. to 1p.m. at Hubbard Green on Hubbard and Main in Glastonbury. It seeks to promote local produce for families and individual of all ages. They strive to have a variety of local products that enhance the health of everyone. Many local farms offer fresh organic fruits and vegetables that can be used in salads and other recipes in the summer. This market has vendors who carry eggs, gluten free products, barbecue sauces, eggs, olive oil, treats for dogs, beef, pork, butter, and milk products.
For a comprehensive list of farmer’s markets around the state visit the Connecticut Northeast Organic Farming Association web page with listing around the state. Visit the local farmer’s market near you with friends and family and take the time to eat healthy.
Fresh Tomato Basil Salad
1 pound of fresh tomatoes slices thin and quartered
1 small red onion peeled and sliced thin
6 ounces of mozzarella cheese sliced and cut
1/cup fresh basil diced
1/4 cup of pitted black olives diced
2 tablespoons scallions
1/2 cup of extra virgin olive oil
1/4 cup lemon juice
Wash the tomatoes in a collander and let drain. Slice the tomatoes and layer on large plate or platter. Peel the red onion and remove skin. Discard. Slice into thin rings and soak rings in cold water about 10 minutes. Drain and pat dry. Add evenly over tomatoes on the platter. Dice the mozzarella into bite size pieces add to mixture evenly on platter. Drain and dice olives add evenly over platter. Wash and dry fresh basil dice and sprinkle over tomatoes, onions, mozzarella and olives. Sprinkle platter evenly with extra virgin olive oil. Toss if necessary. Add lemon juice. Add salt and pepper to taste. Serve immediately in bowls or on flat plates.