Market Recipe: Oyster Stew By Market Chef Maggie Perkins from Maggie’s Farm INGREDIENTS 1 pkg Belle Vie Farm smoked bacon, chopped 1 large onion, chopped 4 small sweet potatoes, chopped (JBG Organic) 2 quarts chicken stock 1 pint K and S Seafood fresh gulf oysters, brine and meat separated 3 twigs fresh thyme 1 pint […]

Sesame Broccoli & Mushrooms with “Liquid Light” Bone Broth”  Serves 4 By Market Chef Maggie Perkins from Maggie’s Farm 1 tablespoon grapeseed oil 1 head Gray Gardens broccoli, trimmed, chopped roughly (stems and florets) 1 qt Hifi Mycology oyster mushrooms, trimmed, chopped roughly  1 jar Fond Bone Broth “Liquid Light” 1 tsp +/- toasted sesame […]

Asian Butternut Squash Stew By Chef Monique Santua of Gastromonique Curry Blend 1 stalk lemongrass from Johnson’s Backyard Garden (white stalks only, chopped) 1 serrano from f-stop farm (optional) 1 clove garlic 1 tbs cumin 1 tbs turmeric 1 tsp coriander 1/2 cinnamon stick Butternut Squash Stew 2 tbs coconut oil 1/4 c ginger, chopped […]

Siberian Kale, Crimini & Bacon Hash By Market Chef Maggie Perkins. 1 pkg Belle Vie Farm Bacon 1 bunch JBG Organic scallions, sliced 2 cups Kitchen Pride crimini mushrooms, sliced  3 JBG Organics sweet Italian peppers, sliced  2 bunches Munkebo Farm Siberian kale, de-stemmed and torn into bite-sized pieces  2 teaspoons toasted sesame oil salt, to […]

Greens, Beans & Sausage By Market Chef Maggie Perkins Serves 6 1 ring package Munkebo Farm pork & beef  sausage, sliced 1 bunch scallions, chopped 1 small sweet pepper, chopped 1 pound Dragon Tongue beans, trimmed, cut in 2″ lengths 1 pint Fond Bone Broth or chicken or vegetable stock 1 bunch mustard greens, destemmed and chopped […]