Market Recipe: Cabbage & Carrot Slaw

Cabbage & Carrot Slaw Ingredients: 1 small head red cabbage, shredded (you can also use green cabbage) 4 large carrots, shredded 4 green onions, thinly sliced Vinaigrette: 1 tablespoon Dijon […]

Market Recipe: Stuffed Pumpkin or Squash with Quinoa & Kale

We’re getting cozy in the kitchen today and enjoying this fall weather! If you’ve visited the market lately you’ve probably seen that our farmers are bringing tons and tons of […]

Seasonal Vegetable Stir Fry

Seasonal Vegetable Stir Fry 3 tbs Tamari, soy sauce, or Liquid Aminos 2 tbs Rice Vinegar 1 tsp chili garlic sauce 1 2” thumb of ginger, julienned 3 Green Onions […]

MARKET RECIPE: EAT THE RAINBOW SALAD

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 […]

Market Recipe: Orange Carrot Ginger Juice

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 […]