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 […]

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 […]

Seasonal Veggie Lettuce Wraps By Katherine Hall of Optimal RD: Registered Dietitian Nutritionists Ingredients: Onion Eggplant Mushrooms Zucchini Greens of your choice (romaine, bok choy, bed of spinach, cabbage, etc) […]

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 […]

Collard Greens in Turkey Bone Broth All Recipes by Chef Maggie Perkins of Notes from Maggie’s Farm 1 pint bone broth (Belle Vie Farm and Kitchen) 1 cup water 3 cloves garlic, […]