While you are probably familiar with radishes as a root vegetable, did you know that the entire plant is edible? Radish leaves when young and tender are great for salads and on sandwiches. The older textured leaves are better blended into sauces, dressings or smoothies. Radish greens are a good source of vitamin A, vitamin… Read More →
Have you ever wondered what to do with the stalks of swiss chard? While adding them to a Zero Waste Vegetable Broth, eating them raw like celery or chopping them up to cook with the leaves are all options, here’s a new one: you can ferment them into pickles! Not only do the fermented stalks… Read More →
By MCFM’s 2020 nutrition intern, Jessica Bruggen In the US approximately 72 billion pounds of food is wasted every year, not including food wasted in the home. A majority of that food waste ends up in landfills with only 6.3% of it being composted. Food rotting in landfills produces methane, which is 84 times more… Read More →
With beautiful and delicious products at every table, it can be tricky to stay on budget at the market. Our nutrition intern Olivia Jacobs, has created a series of seasonal shopping lists and recipes to keep you on-track and thinking about the market as your grocery destination. These “Market Basket” shopping lists are available at… Read More →
This cheesy, mild pesto is a great way to get your kids eating kale! It’s a quick, creative way to get some greens into a pasta dinner. Serve with pasta, zucchini noodles, on pizza, or as a dip! Leftover pesto can be stored in the fridge in an airtight container for one week, or frozen.… Read More →
It’s National Farmers Market Week! Along with the USDA, the Farmers Market Coalition, we’re celebrating the importance of farmers markets in the food system. Here’s why #FarmersMarketsAreEssential: Farmers markets like ours provide healthy food for our community and a reliable marketplace for small farmers and makers, supporting the local economy. Market operators are adaptable and… Read More →
This recipe comes from MCFM’s 2020 nutrition intern Emma Schluter. Rather than tossing those beautiful carrots tops in the compost, add them to your meal! Carrot leaves have a mild taste that pairs well with basil and garlic in this sauce. Pesto can also be served with pasta, on sandwiches or as a party dip.… Read More →
Aama’s Ethnic Kitchen LLCAama’s Ethnic Kitchen LLC
Market Chef Beth Jones shows us her recipe for a spring salad from her home kitchen. Beth’s serve-yourself salad platter is perfect for a fridge full of leftovers or a new bag of market vegetables!
