Buffalo Cauliflower Bites

Walking around the Portsmouth Farmers Market this morning what really stood out to me was the various color cauliflower. Cauliflower is one of the most versatile ingredients and these buffalo cauliflower bites are one of my favorite recipes to make when it becomes the season for it. This is a great plant based swap for buffalo wings and perfect for an easy dinner or to bring as an appetizer to an end of summer party/cookout. You can swap the sauce for the flavor you desire, honey barbecue or teriyaki would be tasty too!




Cauliflower bites

1 Cauliflower head

Panko bread crumbs


Oat milk

Oil to fry (you can bake but the texture closer resembles wings when fried)



1 tablespoon melted butter (I used Earth Balance)

3 tablespoons of a hot sauce of your choosing

1 tablespoon of mayonnaise (I used Veganaise, an egg-free mayonnaise)

1 teaspoon apple cider vinegar

1/2 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder



Heat oil up in a pan or pot (Fill half way, enough so the cauliflower bites can be covered by oil).

Wash the cauliflower and drain.

Cut the cauliflower into florets, or just small enough to be bite size.

Pour milk and flour into separate bowls and bread crumbs onto a plate.

Dip the cauliflower into flour and then milk.

Take the cauliflower out of the milk and roll around in the bread crumbs.

Repeat the last two steps for the remaining cauliflower.

To test if the oil is ready dip the edge of a wooden spoon in, if it forms small bubbles it’s ready.

Fry in small batches, making sure to remove cauliflower once golden brown.

Place on a plate with paper towels or a dish towel to absorb the oil.

Let cool for 5 minutes.

While waiting, prepare the sauce by mixing all ingredients in a bowl.

Once the cauliflower is cooled, toss in the sauce.

Enjoy with your choice of dipping sauce!


Photo: Riverside Farm tent at the Portsmouth Farmers Market.




Corn on the Cob Two Ways

As we leave summer behind and fall is right around the corner, it’s becoming more common to see corn at farmers markets in Seacoast, New Hampshire. Corn on the cob can be prepared many ways, but today I thought I would share two easy preparations. You can find corn from many different farmers but if you click here it will redirect you to our Seacoast Harvest listing for farms growing corn.

Corn on the Cob #1: Grilled Street Corn


Corn on the cob shucked (amount you wish to serve)

Cooking oil Spray (avocado oil is a good choice due to its high smoke point-for more information on oils and when to use which, click here)

1 teaspoon sour cream per ear


Juice of lime


Powdered cayenne pepper for seasoning

Salt and pepper to taste


Light a grill.

Spray corn and surface with cooking oil spray.

Grill corn until cooked and slightly charred (10 minutes).

Mix all other ingredients except salt and pepper and cayenne pepper in a bowl.

Put the mixture on a plate and roll the corn in it.

Season with salt, pepper, and cayenne pepper.


Corn on the cob # 2: Boiled Sweet Corn


Shucked corn on the cob (amount you wish to serve)

1/4 cup of milk per ear

Tablespoon of butter per ear

Salt and pepper to taste

Optional: If your feeling adventurous you can also add a tablespoon of a lemon based beer per ear to the boiling water.


Add water to a pot, you want the water just high enough to cover the corn, and bring to a boil.

Add the milk, butter, and beer (if you want) to the water and let simmer until the butter is melted.

Let simmer for 5 minutes.

Bring the water back to a boil and add the corn by using tongs.

Boil the corn for 8 minutes.

Remove the corn and add salt and pepper to your desired taste.





Spotlight: Wake Robin Farm

Wake Robin Farm out of Stratham, New Hampshire is family owned and operated and has been farming for almost 300 years! The fourteenth generation now runs the farm and has a farm stand that is open all year round from 8:00am-6:00pm. You can find them at the Portsmouth and Dover (Wednesdays) Farmers Markets in the Seacoast, New Hampshire area. Their produce is also supplied to local restaurants including Moxy, Black Trumpet, Franklin Oyster House, Throwback Brewery, Otis, Joinery, Stages at 1 Washington, and Earth’s Harvest!

Wake Robin Farm is now in conservation easement, meaning future development has been prevented in order to protect the land for future generations. Though not certified organic, soil health and quality is among their top priorities, and local composted manure, their own compost, and local leaf mulch are used to maintain and increase the fertility of the soil. Any pest population is controlled via integrated pest management, companion planting, and crop rotation, and all sprays that are used are certified for use in organic agriculture. Summer and Winter CSAs are both offered. The summer CSA runs for 18 weeks, and the winter for 8 weeks. More information on CSAs and how you can purchase one can be found on their website by clicking here. CSA members also receive the added benefit of 10% off other farm product purchases!

The displays the farm sets up at farmers markets are colorful and eye catching, and the everyone is very knowledgable about the produce and product they are offering to customers. A couple of my favorite items have to be the carrots, zucchini, and all the gorgeous flowers, but who can really pick when there is so much amazing produce to choose from! Make sure you stop by their tent at the next market, say hello, and purchase some of the amazing produce they have to offer.

Online you can find them on their website, Facebook, and Instagram.

Carrot Hummus

One of the easiest things to find at the farmers market right now is carrots! Every where I look there are small carrots, large carrots, colorful carrots, and carrots of all different shapes. This carrot hummus recipe is very easy to make and can last in the fridge for up to a week (just drizzle a little olive oil and some lemon juice over the top to revive it).


1/2 pound of carrots cut into chunks

1 can of chickpeas

1 tablespoon of tahini

2 tablespoons of olive oil and enough to coat the carrots before baking

2 tablespoons of lemon juice

Zest of lemon for topping

2 tablespoons of minced garlic (if your using fresh garlic, depending on how much you like, up to 4 cloves)

1/4 teaspoon cinnamon

Cayenne pepper for topping

Salt and pepper to taste

Your choice of vegetable or chip for dipping



  1. Heat the oven to 400 degrees.
  2. In a bowl mix the carrots, oil, salt, pepper, and cinnamon.
  3. Lay the mixture flat on a lined baking sheet and cook until the carrots are fork tender or for 20-25 minutes.
  4. Take the carrots out of the oven when ready, and let them cool.
  5. Put the carrot mixture, chickpeas, tahini, lemon juice, garlic, and olive oil in a food processor or blender and blend until smooth.
  6. Pour/scrape into a bowl and top with cayenne pepper and lemon zest.
  7. Enjoy with vegetables and or chips.


Spotlight: Hollister Family Farm

Hollister Family Farm is located on Lee Hook Rd. in Lee, New Hampshire. They attend the Durham, Dover (Wednesdays), Exeter, and Portsmouth farmers markets in the summer and the farmers markets in Rollinsford and Exeter in the winter. They are family owned and operated, and have been selling vegetables since 1988! The products offered at the farmers markets and farm stand (open July-September 9:00am-6:00pm) include, but are not limited to, cucumbers, tomatoes, squash, cantaloupe, eggplant, potatoes, peppers, honey, maple syrup, and more. Along with producing many vegetables and fruit, Hollister Family Farm maintains their own 25 bee hives for production of the honey they sell. For more information, you can find them online on their website, Facebook, and Instagram. Make sure you stop by their tent at the next farmers market and say hello! In Dover this past Wednesday they had so much amazing produce ranging from garlic and onions to tomatoes and blueberries, the eggplants and peppers looked very tasty too!







Peach Salsa

Peaches are finally at the farmers market this Saturday, and to say I’m excited might be an understatement! This peach salsa is very tasty and a lot of the ingredients can be purchased at your local farmers market. Do you have a favorite salsa recipe? Let us know in the comments below.



2 Large peaches peeled and diced

2 Large tomatoes peeled, seeded, and diced

(or 1 cup canned diced tomatoes)

½ Jalapeño seeded and chopped into small pieces

(if you like heat you can leave seeds in)

1/3 cup chopped cilantro

Juice of 1 lime

Salt, pepper, and cumin to taste


Tortilla Chips

5 small tortillas cut into six segments

Vegetable oil




Brown Sugar




  1. Add the diced peaches, tomatoes, jalapeño, and cilantro into a bowl and add lime juice.
  2. Season with salt, pepper, and cumin.



  1. In a pan, heat vegetable oil.
  2. Test the oil with a wooden spoon or spatula (bubbles will appear if ready).
  3. Add the tortilla wedges to the oil in batches of 6.
  4. Fry the chips on one side for 30 seconds and flip and fry for another 30 seconds.
  5. Place on a plate with a paper towel to soak up the oil.
  6. Complete steps 3-5 until all wedges are used.
  7. Pat the chips dry.
  8. In a bowl, mix equal parts salt, pepper, paprika, and brown sugar.
  9. Sprinkle the seasoning mix over the chips (you can add as much or as little as you want).
  10. Enjoy!


Tip: Bring a pot of water to a boil and add tomatoes and peaches for one minute. Transfer the peaches and tomatoes to a bowl of ice water, once cooled the skins should peel off easily.

Storage: Chips are best consumed within one day. The salsa can stay fresh in the refrigerator for up to 5 days.

Spotlight: HomeGrown Eats

HomeGrown Eats is located in the Salmon Falls Mills in Rollinsford, New Hampshire and is a locally sourced meal delivery service and caterer that attends Seacoast farmers markets. You can find them at the farmers markets in Exeter on Thursdays and Dover on Sundays. The meals they prepare use locally sourced ingredients either from their own 1 acre permaculture and homestead or from local farmers and producers. HomeGrown Eats believes in eating with the seasons and have a weekly menu for their farm to table meal delivery service. If you sign up for four weeks of deliveries, you can become a member of their community supported kitchen. You can sign up for the weekly newsletter to receive the new menu every Friday and the deliveries are completed every Wednesday evening of the following week. This service would be great for someone with an on-the-go lifestyle or even for someone who just doesn’t like to cook (or really anyone that just loves great food).

The products offered by HomeGrown Eats at markets range from sandwiches, hot sauces, organic breads, cheeses, pastries/desserts, and so much more! A couple of my favorite products are the bread+butter pickles made from local zucchini and the rye bread (great for making sandwiches). However, they have so many amazing products, its hard to choose a favorite. For more information, you can find them on their website and their Instagram. Make sure you stop by their tent at the next market and pick up a sandwich or some of the many other goodies they have for sale.


Easy Pasta Salad

The best part of this recipe is that it can be switched up to reflect what you already have at home, what’s in season, or the tastes you desire. This is great to make for a summer party or at the beginning of the week for lunches. Do you have a favorite pasta salad recipe? Let us know in the comments.


1 box of casserole elbows

3/4 bottle of a dressing of your choosing (I used Avocado Oil Vinaigrette)

1 cup chopped cherry tomatoes

1/2 cup chopped scallions

1/2 cup shredded carrot

1/2 cup chopped kalamata olives

1/2 orange pepper chopped (or pepper of your choosing)

1/2 jalapeño pepper chopped into small pieces (if you don’t like heat, remove the seeds before chopping)

Optional: Feta cheese.



  1. Bring a pot of water to a boil and add the elbows.
  2. Cook until al dente or your desired texture.
  3. Drain the elbows and spray with cold water for 30 seconds to bring the temperature down a bit.
  4. Mix in half the bottle of dressing, and refrigerate the noodle/dressing mixture until chilled.
  5. Add all the remaining ingredients and the remaining quarter bottle of dressing, and serve or store in the refrigerator for up to 3 days.
  6. When ready to serve you can top with feta cheese if you desire.



Spotlight: Andy’s Edible Gardens

Microgreens, specialty greens, sprouts, shoots, herbs, and edible flowers are all things you can expect to find at Andy’s Edible Gardens out of Eliot, Maine. You can find Andy at the Portsmouth and Kittery Farmers Markets and some of the Exeter farmers markets this summer. He always has a smile and you can tell he has a passion for sharing knowledge and information about the products he sells. Andy has been commercial gardening for over 10 years, and sells his products to over 30 restaurants all the way from Exeter, New Hampshire to Kennebunk, Maine. You can find his Seacoast Harvest listing here and his Instagram page here.

One of my favorite items you can buy from his stand at market happens to be popcorn shoots. These are super unique and definitely addicting after the first bite. I love these to munch on as a snack but they would also be great on top of a crostini or on a sandwich. They have a bright yellow color and the taste is slightly sour, sweet, and buttery! Make sure you stop by his tent and pick some up at the next market. I also love using the sprouts and microgreens in sandwiches, so if you make lunch for work or school these are a great and nutritious add on to any meal.

Have you tried any of his products? If so, which are your favorites?