The weather looks to be perfect for the Ledyard Farmer’s Market, held in Ledyard Center (across from Valentino’s) on Wednesdays from 3:30pm-6:30pm. There are some new vendors this year so be sure to stop by and meet them.
I’m not a farmer but I have a passion for whole foods and love being able to buy and eat local. It is sure nice to have a local market to replenish my fresh stuff during the middle of the week as well as see my neighbors and support local businesses. There is plenty of parking!
Here is just some of what you will find this week at the Ledyard Farmer’s Market:
- D&L BURTON FARM will have lots of delicious tomatoes, zucchini, summer squash, and sweet frying peppers. “Unfortunately no cucumbers at this time because we have the healthiest deer in Ledyard! We have planted more (in a different place) so hopefully we'll have them soon.”
- You’ll find sandwich breads, sweet breads and cookies from Breads N Cookies. His stand will also offer Wildflower Honey plus Maple Syrup from Sugar Maple Farms.
- To celebrate the last week of National Picnic Month, grab some steaks and burgers from Stonington Beef and try their ground beef and sandwich steaks. They even have dog bones for your pooch!
- Dragon’s Blood Elixir will be at the market and it is always fun to see what sauces they have been magically brewing in their kitchens.
- Start your Holiday Shopping early! Pine Hill Alpaca Farm will be bringing beautiful Alpaca yarn, felt insoles, hand woven scarves, bird nesting balls and felted soap. All of the alpaca yarn and fiber comes from their own Alpaca herd.
- Lucky Girl Bakery will be selling a variety of hand pies (including salted caramel brownies), freshly made strawberry PopTarts, gluten-free brownies, baked donuts, and more!
- Connecticut Gourmet will have their popular artisanal breads like cheese/olive. Stop by to see what else they have been baking this week.
- Sage Hill Farm will be adding a tangy BBQ sauce to their canned goods selection, and have plenty of rosemary rhubarb or blueberry jam available. They will have kale, garlic, cucumbers, squash, peas, French breakfast radishes, okra and tomatillos this week. They will also have some new recipe cards to share with visitors. Their special of the week is an herb bouquet for $5.
Sage Hill recently created a pizza (pictured below) with their fresh herbs, rosemary rhubarb jam and goat cheese from Oak Leaf Dairy. Can you say “Yummy”!?
And finally, this week at the Ledyard Market Oak Leaf Dairy will have farm fresh local eggs at $4 a dozen and will be having a special! $1 off plain chèvre! Our plain chèvre is excellent because it can be sweet or savory! Savory... Mix in your own herbs and spices or use instead of ricotta in lasagna! Sweet.... Drizzle with honey or our caramel then use as an apple dip or make the most heavenly sugar cookies!! You will find the recipe below.
Goat Cheese Sugar Cookies
YIELD: 36 cookies TOTAL TIME: 1 hour
2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/3 cup (3 ounces) soft goat cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, melted
1/4 cup vegetable oil
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
nonpareil sprinkles or sanding sugar (optional)
1. Preheat oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Combine sugar, goat cheese, and melted butter in a large bowl and whisk until mixture forms a smooth paste (a few
lumps are ok). Whisk in oil. Add egg, milk, and vanilla extract and stir until smooth. Fold in flour mixture until
incorporated and no dry ingredients remain.
4. Pour sprinkles or sugar into a small bowl. Dough will be soft, but should still be workable. If not, refrigerate it for
15 to 20 minutes until it is. Use a small cookie scoop to portion out about 1 tablespoon of dough, then roll in
sprinkles/sugar to coat. Arrange on prepared baking sheet, leaving about 2 inches of space between each cookie.
5. Bake for 10 to 12 minutes, until cookies are just set and slightly cracked. Cool on the baking sheet for 3 minutes,
then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.