Milford Farmers' Market

       Bookmark & Share  
Every Thursday Starting May 11 to October 19, 2017 





1 pound/455 grams zucchini, carrots or winter squash, peeled and coarsely grated on the large holes of a box grater or with the grating attachment of a food processor

Fine sea salt

¼ teaspoon cumin seeds

¼ teaspoon coriander seeds

¼ teaspoon fennel seeds

4 large eggs

1 clove garlic, minced

1 tablespoon chopped fresh oregano

2 tablespoons chopped fresh mint

3 tablespoons chopped fresh cilantro

cup/80 grams chickpea flour

Black pepper

Pinch of ground cinnamon (use only with winter squash)

Pinch of ground ginger (use with squash)

2 tablespoons unsalted butter, more as needed

½ cup/120 milliliters labneh or whole-milk Greek yogurt

3      cups/60 grams spicy salad greens (such as watercress, arugula or baby mustard greens)

1 tablespoon fresh lemon juice

1 tablespoon extra-virgin olive oil


Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by Edamam


1.       Toss grated vegetable with big pinches of salt. Put it in a fine-mesh sieve and let drain, squeezing every so often so that the vegetable releases its water, for at least 15 minutes.

2.       Meanwhile, combine cumin, coriander and fennel seeds in a dry skillet over medium-low heat. Toast the spices, shaking the pan often, until fragrant but not burned, about 3 minutes. Using a mortar and pestle or a spice grinder, grind toasted spices to a powder.

3.       Whisk the eggs in a large bowl. Add drained vegetable, along with garlic, oregano, mint, cilantro, chickpea flour and toasted spices. Season with 1/2 teaspoon salt and a few grinds of black pepper and mix well. If you are using winter squash, stir in cinnamon and ginger. (The pancake batter can be made up to 2 days ahead and stored, covered, in the fridge.)

4.       Melt butter in a large skillet, preferably cast iron, over medium heat. Spoon in two 1/2 cupful of the pancake batter. Use the back of your spoon or a spatula to flatten each to 1/2-inch thick. Cook, rotating the skillet for even browning, until pancakes are nicely browned, about 4 minutes. Flip, and then cook the second side for another few minutes. Transfer pancakes to a plate. Repeat to make 2 more pancakes, adding butter to the skillet if needed.

5.       Season labneh or yogurt with salt to taste. Just before serving, toss greens with lemon juice, oil and salt and pepper. Top each pancake with a dollop of labneh or yogurt and a tangle of greens.




Adapted from New York Times

Did you know our market is now accepting EBT/Bridge Cards? Come down to the market on Thursdays and learn how you can use yours.
Did you know Bridge Cards can be used to purchase food producing plants?

Whether you knew this or not, imagine how many Bridge Card holders are not
aware that they can use their SNAP benefits to purchase food producing fruit
and vegetable plants.

Plan to Shop

Buy fruits and vegetables when they are in season as a low-cost way to eat more.

Learn what foods are available at the market each month.

Make a shopping list and get recipe ideas before you go.


Use your Bridge Card

Go to the market manager tent or office before you shop. A staff member will help you.

Shop for SNAP-Eligible food items with your Bridge Card dollars, like at the grocery store.

Get MORE for Fruits & Vegetables


Your Bridge Card dollars will be matched with an equal amount of Double Up Food Bucks at participating locations* from

June 1 – Oct 31. (Maximum $20 per visit. No change given.)

Double Up Food Bucks can only be used to buy fruits and vegetables from Michigan.

Don't Miss

 © 2009 - 2017   Milford Farmers Market Website Design by AccuNet Web Services