Westport Farmers Market

What a day in Westport, Connecticut!

-a slumber party with Naomi Nachman at Liz Rueven’s beautiful home
-sleeping in
-ricotta and juicy peaches with local Red Bee Honey for breakfast
-wearing a sweater in June
-a driving tour of Westport, taking the scenic route just because it was so freaking pretty
-a day at the Westport Farmers’ Market after we picked up Esti Berkowitz from the cutest train station ever
-a few minutes at Compo Beach before the wind almost blew us away
-discussing those crazy houses that were built on an island that cars can’t get to…yes, those people have to take a foot bridge to and from their homes every single day, rain or shine. I am still baffled…
-and an afternoon by the pool drinking tea and chatting about blogging, social media workshops and major girl talk!

PS. Southern-Style Sautéed Greens recipe at the bottom of this post!

Westport Farmers Market

Radishes, Liz and her fancy Westport Farmers’ Market bag. Liz is an ambassador at the market since she is a hardcore locavore (a person whose diet consists only or principally of locally grown or produced food) and a regular market shopper. She and the other ambassadors wear tags that inform shoppers that they are the best people to ask questions of: what to do with a particular veggie or fruit, how to find information, recipe ideas, anything! If they don’t know the answers, they know who to ask and will guide the shoppers to the right person. More about the market and Liz’s interview with Lori Cochran Dougall, the Market Director, HERE.

Westport Farmers Market

Me and my HUGE green garlic! If you can find these anywhere in Long Island, post in the comments so I can drop everything and go buy more.

Westport Farmers Market

I just need to point out that these pickled carrots aren’t kosher but aren’t they pretty?!? Do what the sign says and follow them!

Westport Farmers Market

Okay, we need to talk about Izzi B’s. Vegan, all natural, no wheat, no eggs, no soy and delicious! You can order Izzi B’s desserts through her website. These desserts are truly made with love. For anyone that wants to know, the kosher certification is the International Kosher Council.

Westport Farmers Market

You want to talk Farm to Table?? This is chef Arik BenSimon and he’s head chef at Le Farm Westport. He is buying edible flowers, Brussels sprout leaves (I bought those also) and some other goodies for his restaurant from Patti Popp, farmer/owner of Sport Hill Farm in Easton, CT. Check out Liz’s visit to Patti’s farm!

Westport Farmers Market

Say it with me: “Farm Fresh Eggs”!!!

Westport Farmers Market

Here stands Skinny Pines, the mobile wood fired brick oven serving farm to table in the Connecticut and NY areas. Farm to Pizza! Brilliance!

Westport Farmers MarketWestport Farmers Market

Kombocha, anyone? Kombocha is a beverage produced by fermenting sweet tea with a culture of yeast and bacteria and THIS is Om Champagne Tea, a pro-biotic, non-alcoholic, naturally effervescent drink made from cultured black tea.

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The Westport Farmers’ Market

50 Imperial Avenue
Westport, CT 06880
10am-2pm every Thursday ( 5/21 through 11/5)

Westport Farmers MarketWestport Farmers Market

Okay, now what to make with all of my new loot, right??? Well, I’ve been eating the farm fresh eggs every morning but the Swiss chard, beet leaves and garlic scapes went into these Southern-style greens with salami.

Westport Farmers Market

Southern-Style Sautéed Greens

Save RecipeSave Recipe


2 Tbsp olive oil
1/4 cup chopped green garlic (can also use 3-4 garlic cloves)
1/4 cup chopped cooked salami
1 pound Swiss chard, stems separated and chopped
1 pound beet greens
3 cups vegetable stock
1 Tbsp honey
1 tsp paprika
1 tsp chili powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp pepper


Heat olive oil in a large skillet over medium-high heat.
Add the green garlic, Swiss chard stems and cooked salami and cook for 2 minutes, stirring occasionally, until the garlic begins to brown.
Add the Swiss chard and beet greens, 1 cup at a time. As the first batch of greens begins to wilt, add the vegetable stock then add more fresh greens to the pan. Stir the pan occasionally.
When all of the greens have wilted down, add the honey, paprika, chili powder, onion powder, salt and pepper. Taste the greens and add more of any spices you want.



623 cal


29 g


82 g


24 g

Click Here For Full Nutrition, Exchanges, and My Plate Info