Danbury Farmers' Market

Danbury Farmers' Market The Danbury Farmer’s Market Community Collaborative (DFMCC) makes it possible for everyone to shar

The Danbury Farmer's Market Community Collaborative, a 30 agency organization, strives to provide equitable access to fresh fruits and vegetables for all by doubling the value of food assistance programs and providing better transportation. Free bus passes to the market, food tasting, blood pressure checks, health and fitness activities will all be fabulous parts of the market. Collaborative Partn

ers include:

A Common Ground Dance Studio

City of Danbury, Department of Health and Human Services

City of Danbury, Office of the Mayor

CityCenter Danbury

Coalition for Healthy Kids

Community Action Committee of Danbury

Community Health Center of Danbury

CT Institute For Communities (CIFC)/Greater Danbury Community Health Center

Danbury Grassroots Tennis & Enrichment Program

Danbury Housing Authority

Danbury Housing Partnership

Danbury Public Schools

Danbury-VITA, Inc. Fairfield County Community Foundation

Head Start/Early Head Start of Northern Fairfield County (CFIC)

Hispanic Center of Greater Danbury

Housatonic Area Regional Transit (HARTransit)

Housatonic Valley Cultural Alliance (HVCA)

New Opportunities - providing Danbury Senior Nutrition Services

Regional YMCA of Western CT

Samaritan Health Center/Jericho Partnership

United Way of Western CT

Unitarian Universalist Congregation of Danbury

University of CT, SNAP Education Program

University of Connecticut, EFNEP Program

Volunteer Center of Western Connecticut

Western Connecticut Health Network, Danbury Hospital

Western CT State University (WCSU)

The Women, Infants & Children (WIC) program, Danbury Health Department

06/13/2013
06/13/2013

Join us...
June 28th is Opening Day!!!
The bell rings at 11:30!

Heather's Recipe of the Week:Farmer's Market GazpachoCost:Per recipe: $7.28Per serving: $1.82Ingredients:2 cucumber (dic...
08/13/2012

Heather's Recipe of the Week:

Farmer's Market Gazpacho

Cost:
Per recipe: $7.28
Per serving: $1.82

Ingredients:
2 cucumber (diced into 1/4 inch pieces)
3 red bell pepper (seeded and diced into 1/4 inch pieces)
3 green pepper (seeded and diced into 1/4 inch pieces)
4 celery stalk (diced into 1/4 inch pieces)
2 tomatoes (diced into 1/4 inch pieces)
1 onion (medium, - diced into 1/4 inch pieces)
2 lemons
2 cups tomato juice, low sodium
3 garlic clove (fresh minced)
1 tablespoon cumin (ground)
1 cup cilantro (fresh chopped)
salt and pepper (to taste)

Instructions:
1. Combine all ingredients except salt, pepper and lemons in a bowl.
2. Remove 2 cups of the mixture and reserve.
3. Using a blender or food processor, puree the remaining mixture in the bowl.
4. Add 2 cups of reserved mixture to the pureed mixture.
5. Season with salt, pepper and the juice from the lemons.
6. Cover mixture and refrigerate for at lest 2 hours before serving.
7. Serve cold, garnished with chopped cilantro.

Heather Peracchio is a registered dietician and will be posting one recipe per week.

Heather Peracchio MS, RD, CD-N

Heather's Recipe of the Week:Farmer's Market GazpachoCost:Per recipe: $7.28Per serving: $1.82Ingredients:2 cucumber (dic...
08/13/2012

Heather's Recipe of the Week:

Farmer's Market Gazpacho

Cost:
Per recipe: $7.28
Per serving: $1.82

Ingredients:
2 cucumber (diced into 1/4 inch pieces)
3 red bell pepper (seeded and diced into 1/4 inch pieces)
3 green pepper (seeded and diced into 1/4 inch pieces)
4 celery stalk (diced into 1/4 inch pieces)
2 tomatoes (diced into 1/4 inch pieces)
1 onion (medium, - diced into 1/4 inch pieces)
2 lemons
2 cups tomato juice, low sodium
3 garlic clove (fresh minced)
1 tablespoon cumin (ground)
1 cup cilantro (fresh chopped)
salt and pepper (to taste)

Instructions:
1. Combine all ingredients except salt, pepper and lemons in a bowl.
2. Remove 2 cups of the mixture and reserve.
3. Using a blender or food processor, puree the remaining mixture in the bowl.
4. Add 2 cups of reserved mixture to the pureed mixture.
5. Season with salt, pepper and the juice from the lemons.
6. Cover mixture and refrigerate for at lest 2 hours before serving.
7. Serve cold, garnished with chopped cilantro.

Heather Peracchio is a registered dietician and will be posting one recipe per week.

Heather Peracchio MS, RD, CD-N

08/02/2012

Next week is "National Farmers’ Market Week"
August 5th - August 11th!!!!!

Heather's Recipe of the Week:Fiesta Rice SaladCost:Per recipe: $3.20Per serving: $0.80Ingredients:1 cup brown rice (cook...
08/02/2012

Heather's Recipe of the Week:

Fiesta Rice Salad

Cost:
Per recipe: $3.20
Per serving: $0.80

Ingredients:
1 cup brown rice (cooked)
1 carrot (shredded)
1 cup broccoli (chopped fine)
1 red onion (small, chopped)
1 cup tomato (chopped)
1 bell pepper (sweet, green, red, yellow)
1 can kidney beans (15oz, drained, rinsed)
2 tablespoons cilantro (or other fresh herbs) (chopped fine)
2 tablespoons red wine vinegar (or white or cider)
1 tablespoon vegetable oil
salt and pepper (to taste)

Instructions:
1. Wash and chop vegetables and mix with cooked rice.
2. In a small bowl, add vinegar, oil, dill, salt and pepper. (Or use your favorite dressing.) Pour over rice mixture.
3. Add beans and toss well. Serve cold and enjoy!

Source:
Connecticut Food Policy Council, Farm Fresh Summertime Recipes

Heather Peracchio is a registered dietician and will be posting one recipe per week.

Heather Peracchio MS, RD, CD-N

Heather's Recipe of the Week:Fiesta Rice SaladCost:Per recipe: $3.20Per serving: $0.80Ingredients:1 cup brown rice (cook...
08/02/2012

Heather's Recipe of the Week:

Fiesta Rice Salad

Cost:
Per recipe: $3.20
Per serving: $0.80

Ingredients:
1 cup brown rice (cooked)
1 carrot (shredded)
1 cup broccoli (chopped fine)
1 red onion (small, chopped)
1 cup tomato (chopped)
1 bell pepper (sweet, green, red, yellow)
1 can kidney beans (15oz, drained, rinsed)
2 tablespoons cilantro (or other fresh herbs) (chopped fine)
2 tablespoons red wine vinegar (or white or cider)
1 tablespoon vegetable oil
salt and pepper (to taste)

Instructions:
1. Wash and chop vegetables and mix with cooked rice.
2. In a small bowl, add vinegar, oil, dill, salt and pepper. (Or use your favorite dressing). Pour over rice mixture.
3. Add beans and toss well. Serve cold and enjoy!

Source:
Connecticut Food Policy Council, Farm Fresh Summertime Recipes

Heather Peracchio is a registered dietician and will be posting one recipe per week.

Heather Peracchio MS, RD, CD-N

The Danbury Farmer's Market Community Collaborative is made possible through the generous underwriting of the Fairfield ...
07/23/2012

The Danbury Farmer's Market Community Collaborative is made possible through the generous underwriting of the Fairfield County Community Foundation.

Heather's Recipe of the WeekFarmers Market SalsaCost:Per recipe: $2.83Per serving: $0.35Ingredients:1/2 cup corn (fresh ...
07/19/2012

Heather's Recipe of the Week

Farmers Market Salsa

Cost:
Per recipe: $2.83
Per serving: $0.35

Ingredients:
1/2 cup corn (fresh cooked or frozen)
1 can black beans (15 ounce, drained, and rinsed)
1 cup tomatoes (fresh diced)
1/2 cup onion (diced)
1/2 cup green pepper (diced)
2 tablespoons lime juice
2 cloves of garlic (finely chopped)
1/2 cup picante sauce

Instructions:
1. Combine all ingredients in a large bowl. Chill until serving time.
2. Drain before serving.
3. Serve with low fat baked tortilla chips or fresh vegetables.

Source:
Kansas Family Nutrition Program, Kids a Cookin'

Heather Peracchio is a registered dietician and will be posting one recipe per week.

Heather Peracchio MS, RD, CD-N

Heather's Recipe of the WeekFarmers Market SalsaCost:Per recipe: $2.83Per serving: $0.35Ingredients:1/2 cup corn (fresh ...
07/19/2012

Heather's Recipe of the Week

Farmers Market Salsa

Cost:
Per recipe: $2.83
Per serving: $0.35

Ingredients:
1/2 cup corn (fresh cooked or frozen)
1 can black beans (15 ounce, drained, and rinsed)
1 cup tomatoes (fresh diced)
1/2 cup onion (diced)
1/2 cup green pepper (diced)
2 tablespoons lime juice
2 cloves of garlic (finely chopped)
1/2 cup picante sauce

Instructions:
1. Combine all ingredients in a large bowl. Chill until serving time.
2. Drain before serving.
3. Serve with low fat baked tortilla chips or fresh vegetables.

Source:
Kansas Family Nutrition Program, Kids a Cookin'

Heather Peracchio is a registered dietician and will be posting one recipe per week.

Heather Peracchio MS, RD, CD-N

Address

Kennedy Park
Danbury, CT
06810

Opening Hours

10am - 4pm

Telephone

(203) 792-1711

Website

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