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 […]

Eat the Rainbow Salad By Market Chef Maggie Perkins mixed greens including lettuce, arugula, pea shoots carrots, sliced purple or green cabbage, shredded radishes, sliced 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 […]

Orange Carrot Ginger Juice Ingredients: 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!) Instructions: Simply add all ingredients to juicer, and […]

    Spring Pea Shoot Salad By Market Chef Monique Santua of Gastromonique Ingredients 1 bag pea shoots, cut into bite sized pieces 3 rainbow carrots, sliced thinly 1 container peas, sliced on the diagonal 1 bunch brassica flowers, removed from stem 1 container pickled beets, cubed 1/4 c Rosemary Olive Oil 1/4 c White […]