This recipe was developed in partnership with the Market’s sponsor and local 3rd-generation turkey farm Ferndale Market. Ferndale Market’s Whole Smoked Turkey is smoked with hardwood chips at local, family-owned Lorentz Meats. It is fully cooked and cured without chemical nitrates or nitrites. Like all of Ferndale’s turkeys, the birds are raised free-range, without antibiotics,… Read More →
Delicata, acorn and other varieties of thin-skinned winter squash do not need to be peeled. The tender skin is completely edible and will add color, texture, vitamins and fiber to you recipe. Remember to thoroughly wash your squash before cooking! Serve on it’s own for a vegetarian main or an elegant side dish with some… Read More →
These pancakes are so easy and a great way to get in vegetables and whole grains at breakfast. The carrot flavor is subtle but delicious and even picky kids will eat them up! Want to get the family involved in making them? Kids will love measuring the ingredients into the blender and getting creative with… Read More →
This recipe is made to be flexible. Use the ingredient list here as a template and substitute leftovers or whatever vegetables, herbs or greens are in season at the market–have fun!
This recipe comes from our 2020 nutrition intern Olivia Jacobs as part of her Budget Shopping Series. Ingredients for this recipe are estimated to be $11.09 total and $2.77 per serving.
This recipe comes from our 2020 nutrition intern Olivia Jacobs as part of her Budget Shopping Series. Ingredients for this recipe are estimated to be $14.68 total and $3.67 to $4.89 per serving.
This stir fry is a simple recipe for summer and early fall, when markets are exploding with delicious produce. You can use this recipe to show off your farmers market find on Saturday night or to clear out leftovers at the end of the week. Market Chef Jenny Breen shows you how to prep your… Read More →
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 →
You may have heard of purslane and you have most likely seen the succulent plant growing in your yard or by a sidewalk, but you probably never thought to eat it. Purslane is commonly considered a garden weed, however, it is not only edible, but also tasty and nutritious! Purslane has a lemony flavor and… Read More →
