Collard Wrap Ingredients  Fresh collard greens, or similar sturdy greens, 2 leaves per wrap, blanched.  Blanching Instructions: Prepare an ice bath in a large bowl by adding ice to water.  Bring a large stock pot of salted water (1 T salt per gallon of water) to a boil.  Submerge greens in bowling water for 1 […]

Pan-fried Lemon Dill Whole Black Drum By Market Chef Maggie Perkins from Maggie’s Farm Serves 2 Ingredients 8 ounces Munkebo Farm back fat (see note) 1 large lemon, sliced 1 bunch scallions, sliced 1 cup all purpose flour 2 whole black drum fish, gutted, scaled and gills removed by K & S Seafood 1  bunch […]

Root Vegetable Tagine By Market Chef Monique Santua of Gastromonique Ingredients 4 garlic cloves, thinly sliced 1 2” piece of ginger, peeled and grated 2 tbs berber seasoning, store bought or homemade (recipe below) 2 bay leaves 2 tbs tomato paste 1/4 c golden raisins 1 bunch green onions (white parts only) 1 tbs lemon […]

Curried Cauliflower with Fennel & Mushrooms By Market Chef Maggie Perkins from Maggie’s Farm Yield 4 side dishes, 2 entrees Ingredients  1 pint black pearl mushrooms, trimmed and sliced 1t avocado oil 2 baby fennel bulbs, halved, sliced razor thin, fronds reserved for garnish  I bunch scallions, sliced thin 3 cloves garlic, minced  1 T […]

Miso Mushrooms and Greens By Market Chef Adam Wiznowski of Breakfast, Life, & Dinner Ingredients 1 TBS oil 1 medium onion, chopped 1lb hearty greens (kale, chard, or collards), well chopped – about 6 cups raw or 1 1/2 cups cooked (Flintrock Hill Farm, AY RAAM Farms) 1 TBS minced garlic (Bernhardt’s Farm) Salt and […]