Hat Creek Spicy Sauerkraut with Italian Duck Sausage By Market Chef Maggie Perkins 1T grapeseed oil 2 bunches scallions, whites and greens sliced thinly 1 bunch mustard greens, stems removed, chopped […]

Join Kate Payne at the market on Sunday to learn how to preserve summer produce via fermentation! Stop by the main market tent at Mueller Farmers’ Market for this demo and other tips […]

Join Kate Payne at the market on Saturday to learn how to preserve summer produce via fermentation! Stop by the main market tent at Mueller Farmers’ Market for this demo and other tips […]

Join Kate Payne at the market on Saturday to learn how to quick pickle the sweet peppers farmers are bringing to our markets this winter! Stop by the main market tent […]

Fermented Peppers yields 1 pint 1. Seed and slice 1 lb mixed peppers into thin strips. (photo above is this recipe doubled) 2. Pack the peppers into a wide-mouth, pint-sized […]