Late Summer Salad with Sweet & Spicy Hatch Chile Lemon Dressing  By Market Chef Maggie Perkins. Salad: Korean melon Cucumber Purple carrots Sweet peppers Amaranth greens Purple daikon radish  Full Quiver […]

Yucatan Spring Shrimp & Lemon Soup By Market Chef Maggie Perkins 1 lb raw shrimp, (26-30 per lb), shells on, peeled, shells reserved 1 small bunch leeks, greens and whites […]

Duck Sausage on Braised Carrot & Fennel By Market Chef Maggie Perkins. 2 T coconut oil 2 medium fennel bulbs, sliced thinly, with fronds reserved 1 bunch red carrots, sliced […]

Balsamic Mustard Glazed Japanese Turnips by Chef Maggie Perkins 1 bunch turnips, trimmed and cut into bite-sized pieces ½ cup water 1 tablespoon spicy mustard 1T chopped fresh mint 2T […]

  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 […]