See what our guest chefs cook up every month with seasonal fruits and vegetables, local meats and artisan foods they find at the market.
Pickled Watermelon Rind
by Market Chef Monique Santua of Gastromonique
3 c watermelon rind cut into bit sized pieces
1 1/2 c watermelon juice
1/4 c honey
1/4 c lime
1/4 c white wine vinegar
1/4 c rice wine vinegar
1 cinnamon stick
1 tbs salt
Place watermelon in a bowl with salt for at least 1 hour – up to overnight. Remove from liquid ...
Spring Celebration Salad
Spring Mix (Bouldin Food Forest)
Arugula (Flintrock Hill Farm)
Strawberries (Bernhardt’s Farm or Flintrock Hill Farm)
Edible Flowers (Animal Farm or f-stop farm)
Other suggested add-ons: Pecans (Yegua Creek); Goat Cheese (Pure Luck); Microgreens (Joe’s Organic)
Toss all ingredients together with dressing of choice! This salad works especially well with a balsamic-based vinaigrette like this one:
Strawberry Fennel Dressing
1T strawberry ...
Eat the Rainbow Salad
By Market Chef Maggie Perkins
mixed greens including lettuce, arugula, pea shoots
purple or green cabbage, shredded
mint, ½ bunch, leaves chopped
parsley, flat-leaf, ½ bunch, leaves chopped
fennel, small bulb, shaved
Simply mix all of the ingredients together and drizzle on your favorite dressing! Below we have three suggestions for simple and fresh salad dressings ...
Orange Carrot Ginger Juice
3 cups carrots, peeled and chopped (Johnson’s Backyard Garden)
2 large oranges or 3 smaller oranges (Munkebo Farm)
1 lemon (Munkebo Farm)
1 piece ginger root (I use a piece about the size of my palm, which gives it a nice kick!)
Simply add all ingredients to juicer, and enjoy! Bonus, if you use rainbow carrots ...
We were thrilled to welcome Morgan Simon of @wellthymed to take over our Instagram for the day and share some of her favorite cooking tricks and tips, as well as the following delicious recipe made with Farmers’ Market finds! Get the recipe below, and check out her takeover on Instagram here.
ROASTED BUTTERNUT SQUASH SOUP
1 butternut ...