Fried Rice with Kimchi Marinated Wagyu Beef by f-stop farm Ingredients: OG Kimchi (f-stop farm) 100% Wagyu Tri Tip Roast (Winters’ Family Beef) Carolina Gold Rice Zucchini (VRDNT Farms) Onion (B5 Farm) Peppers (VRDNT Farms) Garlic Chives (VRDNT Farms) Ginger Soy sauce or fish sauce (or sub of choice) Rice vinegar Instructions: Marinate the beef […]

Chilled Rice Noodles with Gulf Shrimp, Cucumber, Tomato, & Basil by f-stop farm Ingredients: Rice noodles Gulf shrimp, peeled (K&S Seafood) Cucumbers (Vermillion Farms) Cherry Tomatoes (f-stop farm) Purple Basil (Bouldin Food Forest) Garlic chives (VRDNT Farms) Lemongrass Holy Basil Ginger Rice Vinegar Fish Sauce, soy sauce, or sub of choice Lime juice Sesame Oil […]

Market Recipe: Spicy Pickles By Sheena Moore of  Sheena’s Pickles Prep time: 10 minutes. Processing Time: 10 minutes. Water Bath Time: 10 minutes. Yields about 4 pints. Pickling Cucumbers (do not use salad cucumbers) Jalapeños and/or Serrano and/or Habanero peppers Pepper flakes ¼ cup of pickling salt 4 cups of water 4 cups vinegar  Wash pickling cucumbers and remove the ends. *Note: […]

Zero Waste Recipe: Carrot Top Chimichurri By Market Chef Monique at Gastromonique Personal Chef Services Ingredients: 1 Bunch Carrot Tops (Fruitful Hill Farm, Emadi Acres Farm) 2 garlic cloves (Fruitful Hill Farm) 1 Bunch Parsley or Celery Leaves (Bouldin Food Forest, Emadi Acres Farm) 1 sprig Oregano (Bouldin Food Forest or f-stop farm) Pickled Peppers […]

One of our favorite zero waste recipes is making vegetable stock with our veggie scraps! Collect them in your freezer and use what you have on hand to loosely follow the recipe below. Some of our favorite veggies to use scraps from: Onions, carrots, celery, garlic, mushroom, and various greens like chard, kale, and beet […]