260330_FreshFlyer by Charlotte Chapman

Sepe Farm

Sandy Hook, CT

13.5 Miles Away

Sepe Farm is a small farm managed by Pete and Carol Sepe. Their farm specializes in American lamb that is pastured and grain fed in a natural, stress free environment. Lambs are raised without feeding hormones, additives, or antibiotics and they are committed to sustainable agricultural “best practices” and protecting our environment.

Sepe Farm is a true family farm where you’ll also find Pete and Carol’s daughters, Hilary and Erin, and their son-in-law, Jonathan contributing to the farm’s production.

New Morning Market is proud to carry Sepe Farm lamb and feature it in our own house-made recipes. You’ll find it in our grab-and-go case, thoughtfully prepared for effortless entertaining and all your spring holiday gatherings.

Lisa Cipriano is New Morning Market’s go-to for all things delicious. From cheese and charcuterie to specialty foods, she’s always ready with pairing ideas, recipe inspiration, and expert tips from across the store.

For Easter, Lisa is featuring two of her favorites: Maplebrook Ricotta from Bennington, Vermont, and Galloni Parma Prosciutto from Parma, Italy. Inspired by her family’s tradition of Pizza Gain (Italian Easter Pie), this savory dish brings together ricotta, prosciutto, and other cured meats and cheeses.

withLisaCipriano

$699 EACH Maplebrook Farm Ricotta

BOB’S RED MILL

• 1/2 cup Sorghum Grain

• 1/2 tsp Salt

• 4 cups Water

• 1 9-inch Gluten Free Pie Crust Mix prepared and unbaked (plus extra dough for an optional lattice crust)

• 3/4 cup Granulated Sugar

• 3 Eggs

• 3 Tbsp Cornstarch

• 1/2 tsp Ground Cinnamon

• 1/4 tsp Salt

• 1 lb Ricotta Cheese

• 1 Tbsp Orange Zest

• 2 Tbsp minced Candied Orange Peel (optional)

• 1 tsp Vanilla Extract

• 1/2 tsp Orange Flower Water or 1/4 tsp Orange Extract

INSTRUCTIONS

$1.00/ea. $2699 PER LB. Galloni Parma Proscuitto SAVE $1.00/lb.

Combine Bob’s Red Mill Sorghum Grain, ½ tsp salt, and 4 cups of water in a medium pot. Bring to a boil then reduce heat and simmer, partially covered, until grains are soft, about 90 min. (Soaking overnight in water to cover will shorten the cooking time.) When grains have softened, drain off all cooking liquid and allow to cool while the rest of the filling is assembled.

Preheat oven to 350°F. Whisk granulated sugar and eggs in a large bowl until light and fluffy, about 5 min. with an electric mixer on medium speed. Meanwhile, combine cornstarch, cinnamon, and salt and mix until evenly combined.

In a large bowl, mix together cornstarch mixture, ricotta, orange zest, candied orange peel (if using), vanilla extract, and orange flower water or orange extract. Add to egg mixture and mix until combined, about 2 min. Fold in cooked and cooled sorghum grains.

Pour filling into prepared pie shell and top with a lattice crust if desired. Bake until filling is puffed, golden, and set, about 90 min. Let cool completely before serving. Pie is better when chilled overnight and served at room temperature.

A Tradition Worth Sharing: Jack Bakes at New Morning Market

At Jack Bakes every loaf of challah tells a story. Inspired by family recipes passed down through generations, their bread is crafted with care, connection, and a deep respect for tradition.

Made with simple, thoughtfully sourced ingredients and no unnecessary additives, Jack Bakes delivers the kind of quality you can taste in every bite. Each loaf is hand-braided, rich in flavor, and versatile enough for everything from holiday meals to everyday moments around the table.

That’s exactly why we’re proud to feature Jack Bakes at New Morning Market this season. Their commitment to clean ingredients, authentic methods, and meaningful food traditions aligns perfectly with what we value, and what we love bringing to your family!

Bakes