Market Recipe: Pickled Dill Carrots

  Market Recipe: Pickled Dill Carrots By Sheena Moore of  Sheena’s Pickles Prep time: 10 minutes. Processing Time: 10 minutes. Brine yields about 5-6 pints. Carrots (B5 Farm or Bouldin Food Forest) 4 cups of water 4 cups of white vinegar ¼ cup of pickling salt 1 tablespoon of sugar (optional) 1 tablespoon pickling spice Dill (Johnson’s Backyard Garden or […]

Market Recipe: Vegan Tofu Scramble & Chana Masala

Vegan Tofu Scramble/Wraps By Taruna Ahuja of Yellow as Turmeric One 14-ounce package firm tofu, drained and cut into 1/2-inch cubes ½ teaspoon cumin seeds 1/2 teaspoon ground turmeric Salt to taste 1/8 teaspoon ground red chili pepper, optional 2 tablespoons extra-virgin olive oil ½ large red onion 2 fresh green peppers, chopped 1 fresh red […]

Market Recipe: Strawberry Jam

Strawberry Jam By Caitlin Harris of Shepard’s Flock Canning Company Prep time: 10 min. Cook time: 10 min.  Processing Time: 7 min. Yields: 5-6 half pints 4 cups mashed berries 1.5 cups sugar 2 teaspoons Pomona pectin* 2 teaspoons calcium water* *Refer to Pomona’s Universal Pectin package   1. Sanitize jars, set aside lids and rings […]

Market Recipe: Trout a la Meunière

Trout a la Meunière By Market Chef Maggie Perkins 4 (6-ounce) trout fillets 1 scant teaspoon salt, plus more for seasoning 1 scant teaspoon white pepper 1 teaspoon Herbes de Provence 1 cup all-purpose flour 2 tablespoons olive oil 1 stick, cubed, softened unsalted butter 1 tablespoon minced shallots 2 red spring onions, sliced 2 […]

Market Recipe: Oyster & Mushroom Bisque

  Oyster & Mushroom Bisque By Market Chef Maggie Perkins, Serves 6 2 T extra virgin olive oil, separated 1 bunch spring onions, sliced 1 pound mixed mushrooms, sliced 1 pint oysters (liquor, reserved) 1 pint seafood stock, divided 4 T tapioca flour 1 pint unsweetened rice milk ½ bunch Italian parsley, de-stemmed and chopped  1 tsp […]