By Chef Monique Santua of Gastromonique 1 sweet potato from Manheim Market Gardens 1 carrot from Springfield Farm & Byccombe Natural Solutions 2-3 romanesco leaves from f-stop farm 1/2 onion 1 egg from Green Hen Farm beaten 1 tsp flour 1 tsp salt 1 tbs coconut oil Using a japanese mandolin or a large holed […]

Lavender Glazed Peaches Serves 4-6, By Market Chef Maggie Perkins. 1 T coconut oil 6 small peaches, unpeeled, sliced 1-2 T culinary-grade lavender blossom 1/2 cup brown sugar In a nonstick skillet over medium heat, liquefy the coconut oil. Add all the other ingredients, (crush lavender in the palm of your hand to release essential […]

Sweet & Spicy Persimmon Parfaits by Chef Maggie Perkins Ripe persimmons (Engel Farms) Ginger, cinnamon & curry powder, to taste Greek yogurt (Mother Culture) Honey (Round Rock Honey or Austin Honey) Holy basil (Bouldin Food Forest) Fresh mint, chopped Remove large stem from persimmons and squeeze flesh into a bowl, discarding skins. Stir in spices, […]

  Benefits of Breakfast By Madelene Sears Eating a balanced breakfast every morning helps to kick start your day and your overall health. Everyone, no matter what age, can benefit from eating a balanced breakfast each morning. Ketosis When the body wakes from sleep, it is in a state known as ketosis. This means that your carbohydrate stores […]

Sweet Egg Scramble with Purple Paneer Eggplant and Purslane by Chef Brittan Wilson Egbert 1 dozen eggs  2-4 tbsp of sugar (to your taste, you can always sprinkle some on at the end if needed) 1 tbsp salt 3 small Purple Paneer eggplants, small dice 1-2 cups purslane leaves 1 clove of garlic, minced Olive […]