Milford Farmers' Market

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Every Thursday Starting May 10 to October 11, 2018
Spring/Fall [May, Sept & Oct] Hours 3PM-7PM
Summer [June, July & Aug] Hours 3PM-8PM
Currently accepting the following vendors:
*There will be limit on the amount of Artisan and Soap Vendors (this is to allow for a variety of items) *




                                                       Andrew Scrivani for The New York Times (picture by)

Farro Salad With Beets, Beet Greens and Feta

Martha Rose Shulman

·          Yield8 servings

·          Time1 hour and 10 minutes


Farro is a sturdy grain that stands up well to formidable ingredients like beets, their greens and salty feta cheese. That hardiness and versatility, as well as its sweet, nutty flavor, have made farro a popular option for filling out a salad in order to create a main dish. If you’re in doubt, sliced or shredded poached or roasted chicken would make a nice addition. Either way the farro absorbs color from the red beets, giving the dish a pinkish tint that only deepens as hours pass. (In fact, you can make the dish up to a day ahead. And it travels well, making it fine picnic fare.) Soak the grains for an hour before cooking, and be sure to cook until tender, or else the salad will be chewy.


5 416 Ingredients

·         2 medium or 3 small beets (any color) with greens, the beets roasted, the greens stemmed and washed in two changes of water

·         1 cup farro, soaked for one hour in water to cover and drained

·         Salt, preferably kosher salt, to taste

·         2 tablespoons sherry vinegar

·         1 teaspoon balsamic vinegar

·         1 small garlic clove, minced or pureed

·         1 teaspoon Dijon mustard

·         ½ cup extra virgin olive oil (may substitute 1 to 2 tablespoons walnut oil for 1 to 2 tablespoons olive oil)

·         ½ cup broken walnut pieces

·         2 ounces feta or goat cheese, crumbled (more if desired for garnish)

·         ¼ cup chopped fresh herbs, such as parsley, tarragon, marjoram, chives, mint



1.    Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.

2.    Bring the water back to a boil, and add the farro. Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the farro is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.

3.    While the farro is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil(s). Add to the farro. Peel and dice the beets and add, along with the beet greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.


·         The roasted beets and cooked beet greens will keep for three or four days in the refrigerator, and the cooked farro for five days. You can assemble this salad hours or even a day ahead; it will redden with time.

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.

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