We were thrilled to welcome Morgan Simon of @wellthymed to take over our Instagram for the day and share some of her favorite cooking tricks and tips, as well as the following delicious recipe made with Farmers’ Market finds! ROASTED BUTTERNUT SQUASH SOUP Ingredients 1 butternut squash (medium-large size) – Bernhardt’s Farm 1 sweet onion, […]

Squash Ribbon Salad By Market Chef Maggie Perkins from Maggies Farm Salad Dressing: 1/2 cup shelled walnuts 1 tablespoon fresh oregano 1 tablespoon fresh basil 2 tablespoons flat-leaf parsley 1 clove garlic, peeled 1/2 scant teaspoon crushed red pepper flakes, to taste 1/2 cup extra virgin olive oil 1 T red wine vinegar 1/2 scant […]

Peaches & Herb Summer Slaw By Market Chef Maggie Perkins Ingredients 1/2 cup extra virgin olive oil (@txhillcountryoliveoil) 1/4 cup mandarin or lemon-flavored balsamic vinegar (@txhillcountryoliveoil) 1 tablespoon honey (@roundrockhoney) 1 +\- teaspoons Fig Dijon mustard (@stellargourmet), optional but recommended 1 small head purple cabbage, shredded (@jbgorganic) I small bulb fennel, shaved thin (@jbgorganic) Thyme, […]

Summer Garden Soup By Market Chef Maggie Perkins 4 entree-size servings 4 small yellow onions, chopped 2 teaspoons extra virgin olive oil 1 large piece dried kombu (optional) 2 twigs fresh basil 1 pint baby new potatoes, thinly sliced 2 medium yellow crookneck squash, sliced thin from Gray Gardens 1 teaspoon Chinese 5 Spice seasoning 1 […]

Squash and Tomato Salad, Roasted Two Ways in a Solar Oven By Market Chef Maggie Perkins 1 cup sun roasted tomatoes in oil, tomatoes strained, chopped, and reserved 3 small yellow crookneck squash, sliced 2 handfuls braising greens (we used JBG Organics’ arugula) per serving 2 T Bernhardt Farms Kimchee per serving Strain sun roasted […]