Thanks for a great 2019 season. We'll see you in 2020!

Market recipes

Eggplant and Mozzarella Melt



Canola oil, for the grill
4 large slices country bread, 1 inch thick (We suggest Sunflour Bakery.)
2 medium eggplants, sliced 1/2 inch thick (We suggest Rise-N-Shine, Quiet Acres, or Berry College Season’s Harvest Farms.)
1/4 cup olive oil, plus more for serving
Kosher salt and black pepper
1 clove garlic, halved (We suggest Riverview or Rise-N-Shine Farms.)
12 ounces smoked mozzarella, cut into 8 slices
2 large tomatoes, sliced (We suggest Rise-N-Shine or Quiet Acres Farms.)
1 cup fresh basil (We suggest Rise-N-Shine Farms.)
Green salad, for serving (We suggest Tucker Farms.)

Step 1
Heat grill to medium. Once it's hot, clean the grill grate with a wire  brush. Just before grilling, oil the grill grate with the canola oil.

Step 2
Brush the bread and eggplant with the olive oil and season with 1/2  teaspoon salt and 1/4 teaspoon pepper. Grill the bread until browned and  crisp, 1 to 2 minutes per side; rub with the garlic. Cut each slice in  half crosswise. Grill the eggplant slices, turning occasionally, until  tender, 6 to 8 minutes.

Step 3
Place the mozzarella on top of the bread and grill, covered, just until  warm and beginning to melt. Top with the eggplant, tomato, and basil.  Drizzle with olive oil, sprinkle with salt and pepper, and serve with  the sa

Spring Greens with Scrambled Eggs


-One bunch of spring onions or garlic scapes, chopped (sauté lightly after coating pan in olive oil)

- 2 to 4 root vegetables (turnips,  radishes, etc), diced (stir in with the oil and sauté for 5-8 minutes or  until slightly translucent)
-1 bunch of kale, collards, bok choy or any green of choice, chopped  (add to pan and toss in with the garlic scapes, root veggie, and oil and  let simmer for another 5 minutes or until tender)

-1 tbs liquid aminos or soy sauce 
-6 to 8 local farm eggs, cracked and whisked together with salt, pepper  and Italian herbs to taste (add to the pan and stir until scrambled)
- sriracha or hot sauce, if desired

*Once dish is finished, top with the sriracha or hot sauce, salsa and a few cubes of avocado, if desired.  Another  great optional topping is feta cheese.  Serve up and enjoy!!

Shrimp and Grits


For the grits:
1 cup grits (We suggest Riverview grits.)
4 cups water
1/2 tsp kosher salt
3 tbsp butter (salted or unsalted)
1/3 cup heavy cream
1 cup shredded cheddar cheese (or asiago)

For the shrimp:
4 ounces high-quality bacon sliced or chopped into small pieces (about  5-6 strips) (We suggest bacon from Riverview or Lyons Bridge.)
1 lb 16/20 size wild shrimp peeled and deveined (We suggest shrimp from God's Oceans.)
4 scallions sliced
1 tbsp minced garlic (We suggest garlic from Rise-n-Shine.)
2 tsp freshly squeezed lemon juice
2 dashes Tabasco sauce optional

How to Make the Grits:
 To make the grits on the stovetop, bring the water to a boil in a  nonstick saucepan and add the grits and salt. Cover the pot with a lid,  reduce the heat to low, and simmer for about 20 minutes, until the water  is absorbed. Then stir in the butter and cream, then the cheese. Taste  and make any necessary seasoning adjustments.

How to Make the Shrimp:
Place the bacon in a cold skillet and turn the heat to medium. Render  out the fat and cook the bacon until crisp, about 10 minutes.

Use a slotted spoon to scoop out the bacon bits, leaving the bacon  grease and brown bits in the pan. Add the shrimp in a single layer,  season with salt and pepper, and cook for 60 seconds.

Flip the shrimp over, season with salt and pepper, then add the  scallions, garlic, lemon juice, Tabasco (if using), and the reserved  crisped bacon.

Let the shrimp cook for another minute or two until cooked through,  tossing the ingredients gently to meld the flavors. Take care not to  overcook the shrimp, and keep in mind there will be a little bit of  carryover cooking, so I undercook them slightly.

To serve, place the grits on the bottom of a bowl and scoop the shrimp on top. They taste best eaten together. Enjoy!

Stuffed Peppers


 2-3 large red bell peppers (We suggest Sweet Italian Peppers from Quiet Acres.)
1 tablespoon canola oil
1/2 lb bulk pork sausage (We suggest Italian Pork Sausage from Lyons Bridge.)
1 cup chopped sweet onion
1/2 cup coarse grits (We suggest polenta from Riverview.)
1 1/2 cups chicken broth
1 cup whole milk (We suggest milk from Carlton Farms.)
1 teaspoon kosher salt, divided
1/4 cup chopped fresh parsley
3 ounces whole milk mozzarella cheese, shredded (about 1 cup), divided

1.  Preheat oven to 350 F.  Microwave bell peppers on HIGH 2 minutes to  soften slightly. (We don’t do this when using the Italian peppers.)  Cut  bell peppers in half through the stem.  Remove seeds and white  membranes leaving stem intact. discard seeds and membranes.

2.  Heat canola oil in a large skillet over medium-high.  Add sausage to  skillet; cook 4 minutes, stirring to break into small pieces.  Add  onion to skillet; cook, stirring occasionally, until sausage is cooked  and onion is tender, about 3 minutes.  Remove sausage mixture from pan.  Add grits to skillet; cook 1 minute, stiffing constantly.  Add broth,  milk, and 3/4 teaspoon of the salt to skillet; bring to a boil.  Cover,  reduce heat to medium, and cook, stirring occasionally, until liquid is  absorbed, about 20 minutes. Stir in parsley, sausage mixture, and half  of the cheese.  Divide mixture evenly among bell pepper halves.  Place  side by side on a baking sheet.  Sprinkle with remaining mozzarella  cheese.

3.  Bake in preheated oven until cheese is browned and peppers are tender, about 30 minutes.

Grits in this recipe is 1 part grits: 5 parts liquid
Instant grits is 1 part grits: 4 parts liquid

Recipe from Brandon Williams, Quiet Acres Sustainable Farm 

Purple Hull Pea Salad


 4 cups of shelled purple hull peas uncooked (or 2 15-oz cans drained and rinsed of all juice) 2 cloves fresh garlic, minced 1-2 jalapeño chiles, finely diced (amount based on how hot you want the salad!) 1 ripe tomato, diced 1/2 cup chopped cilantro 1/2 teaspoon cumin 1/4 teaspoon cayene 1/2 cup olive oil 2 tablespoons lime juice Salt Black pepper 


  1. If  using fresh purple hull peas, place them in a pot and cover with water.  Bring to a boil and then simmer for 40 minutes or until tender. Drain.
  2. Mix  the purple hull peas with the garlic, jalapeños, tomato, cilantro,  cumin, cayenne, olive oil and lime juice. Add salt and black pepper to  taste.
  3. Chill for 4 hours and then serve. Can serve in a scooped-out tomato, with tortilla chips or as a stand-alone side dish.

Italian Sausage with Pasta


 2 tablespoons olive oil

  • 1 lb Italian sausages, casings removed, sliced
  • 1 small onion, very finely chopped
  • 4 garlic cloves, finely minced
  • 1 tablespoon Cajun seasoning
  • 1 bell pepper, very finely chopped
  • 4 tomatoes, chopped, or 15 cherry tomatoes, each sliced in half
  • 8 ounces mushrooms, finely sliced
  • 3/4 cup red wine
  • 10 oz penne pasta (for gluten-free, use gluten-free brown rice penne)
  • 1/2 cup Parmesan cheese, shredded


  1. Remove casings from the sausage and slice the sausage into small pieces.
  2. In  a large skillet, heat 1 tablespoon of olive oil and add sausage. Cook,  occasionally stirring, until it's cooked through, drain the fat. Add  another tablespoon of olive oil into the skillet with sausage, add  chopped onion and garlic, half of the Cajun seasoning - cook, constantly  stirring, on high heat until onion softens.
  3. Add  chopped bell peppers, tomatoes, mushrooms, and the remaining half of  Cajun seasoning to the skillet with sausage. Cook for about 2 minutes,  constantly stirring, on medium-high heat to sear the vegetables nicely  on stove-top.
  4. Add  wine to the skillet, bring to boil, reduce to simmer and simmer,  covered, occasionally stirring, for about 5-7 minutes. The liquid should  reduce somewhat but not completely. Remove from heat. Salt to taste.  Add more Cajun seasoning, if necessary.
  5. Cook  pasta al dente according to package instructions. Drain and immediately  add to the skillet with the sauce. Mix everything well, cover, and heat  the pasta on low heat for 1-2 minutes.
  6. To serve, sprinkle with grated Parmesan cheese and black pepp

Grilled Eggplant and Tomato Salad



2 lb. medium eggplants, cut lengthwise into 1/2" thick slices
1/4 c. plus 3 tbsp. extra-virgin olive oil
1 tsp. ground coriander
1 tsp. cayenne (ground red) pepper
1/4 c. packed fresh mint leaves, finely chopped, plus more for garnish
3 small fresh red Fresno chiles or other hot chiles, finely chopped
2 tbsp. lemon juice
2 tbsp. red wine vinegar
1/2 pt. (about 1 1/2 c.) multicolored cherry or grape tomatoes, halved
1/4 c. Greek yogurt
2 tbsp. milk

1.  Heat grill on med. Brush eggplant all over with 1⁄4 cup oil. Sprinkle  with coriander, cayenne and, 1⁄4 teaspoon salt. Grill 10 to 12 minutes  or until tender.
2.  Meanwhile, in a medium bowl, whisk mint, chiles, lemon juice, vinegar,  remaining 3 tablespoons oil, and 1⁄2 teaspoon salt until well combined.  To vinaigrette, add tomatoes; toss to combine. In a small bowl, stir  yogurt and milk.
3.  Arrange eggplant on a large serving platter. Top with tomato mixture.  Drizzle with yogurt mixture. Garnish with additional mint leaves, if  desired. 

Summer Squash Casserole



  • 2 lbs summer squash zucchini and yellow squash, cut into ¼-inch slices
  • 2 ½ Tbsp olive oil
  • 1 ¼ tsp salt divided
  • ½ tsp pepper
  • ⅓ cup Parmesan cheese* grated
  • ⅓ cup Panko breadcrumbs (seasoned is best)
  • ¼ tsp. garlic powder
  • 2 Tbsp fresh parsley finely chopped


  1. Preheat oven to 350 degrees.
  2. Cut yellow squash and zucchini into thin, ¼-inch slices.
  3. Sprinkle  ½ teaspoon salt over the zucchini and squash slices. Let sit for 10  minutes and then dab to remove excess moisture with a paper towel.
  4. Spray a 9-inch square baking dish with non-stick cooking spray.
  5. Alternatively, overlap the zucchini and squash in a row. (See pictures.) You should be able to form 4 rows.**
  6. Drizzle olive oil over the zucchini and squash and then sprinkle with salt and pepper.
  7. In a small bowl combine Parmesan cheese and breadcrumbs. Toss to combine and then sprinkle over the zucchini and squash.
  8. Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes.
  9. Remove  foil and turn heat to a High broil. Broil for an additional 5-7  minutes, or until breadcrumb topping starts to turn a golden brown.
  10. Serve immediately with fresh parsley and enjoy!

**I like to get small-medium, similarly-sized summer squash so they will be able to fit into four rows easily! 

Cucumber Salsa



2 medium cucumbers - peeled, seeded and chopped
2 medium tomatoes, chopped
1/2 cup chopped green bell pepper
1 jalapeño pepper, seeded and minced
1 small onion, chopped
1 clove garlic, minced
2 tablespoons lime juice
1 teaspoon minced fresh parsley
2 teaspoons minced fresh cilantro
1/2 teaspoon dried dill weed
1/2 teaspoon salt
1 package(12 ounce) tortilla chips

In a medium bowl, stir together the cucumbers, tomatoes, green pepper,  jalapeño pepper, onion, garlic, lime juice, parsley, cilantro, dill and  salt. Cover and refrigerate for 1 hour. Serve with tortilla chips.


Recipe from Brandon Williams, Quiet Acres Sustainable Farm

Grilled Peaches with honey


 Nothing says summer like biting  into a juicy peach. Grilling them is a simple way to enjoy them as a  dessert, a perfect ending to a backyard BBQ without heating up your  kitchen. Delicious topped with yogurt and honey, but also great topped  with low fat ice cream. 


  • 1/4 cup fat free vanilla Greek yogurt
  • 1/8 tsp cinnamon
  • 2 large ripe peaches, cut in half (pit removed)
  • 2 tbsp honey


  1. Combine yogurt and cinnamon.
  2. Grill the peaches, covered on low or indirect heat until soft, about 2-4 minutes on each side.
  3. Drizzle with honey and serve each with 1 tbsp of yogurt.

Tomato, Zucchini, and Onion Galette


 Caramelized onions and a spread of  Dijon mustard make this rustic vegetable pie a favorite for an easy  lunch, a light dinner or impressive appetizer.
 Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes


  • 2 yellow onions peeled and sliced
  • 1 tablespoon olive oil plus more for drizzling
  • 2 tablespoons butter
  • 2 refrigerator pie crusts 1 box
  • 1 egg white beaten
  • 2 tablespoons Dijon mustard
  • 2 heirloom tomatoes sliced
  • 2 zucchini thinly sliced
  • 1/2 cup feta cheese crumbled
  • Sprigs of fresh thyme leaves
  • Kosher salt and freshly ground black pepper


  1. Preheat  a large sauté pan over medium heat and melt the butter and olive oil  together. Add the sliced onions, season with salt and pepper and reduce  the heat to simmer and slowly cook the onions for about 40-45 minutes,  stirring occasionally until the onions are soft and caramelized. Set  aside to cool.
  2. Cut  one of the refrigerator pie crusts into a roughly 7 X 9-inch square, so  that you trim the rounded edges from the crust and discard or save for  another use. Place the pie dough on one half of a large baking sheet  lined with parchment paper. Lightly brush the bottom of the crust with  the beaten egg white. Spread 1 tablespoon of the Dijon mustard on the  crust, leaving a 1-inch border of plain pie crust all the way around the  edge. Scatter half of the caramelized onions on the mustard then layer 2  rows of zucchini slices down the middle of the crust. Top with slices  of tomato and sprinkle with thyme leaves and half of the feta cheese  then drizzle with a little additional olive oil. Season with salt and  pepper. Fold the long edges of the pie crust over and then the short  edges over the zucchini slices. Repeat the process with the other crust.
  3. Preheat  the oven to 400 degrees F. Bake the galettes for 15 minutes or until  the crust is golden and the vegetables are softened.
  4. Slice and serve warm or at room temperature.

Roasted Fennel


 1 lb. fennel, quartered lengthwise 
1 to 3 Tbs. extra-virgin olive oil
1/2 tsp. kosher salt; more to taste
Freshly ground black pepper
Fresh lemon juice (optional) 

Position a rack in the center of the oven and heat the oven to 475° F.  Line a heavy-duty rimmed baking sheet with parchment. Trim the base and  core of the fennel quarters, leaving just enough of the core intact to  hold the layers together. Cut into 3/4- to 1-inch wedges. In a medium  bowl, toss the fennel with enough of the olive oil to coat generously,  the salt, and a few grinds of pepper.

Turn the fennel out onto the baking sheet and arrange the pieces so that  they are evenly spaced and lying on a cut side. If the pieces cover the  baking sheet sparsely, arrange them toward the edges of the baking  sheet for the best browning. Roast until the fennel begins to brown on  the edges, 15 minutes. Flip the fennel and continue to roast until  tender and nicely browned, 10 minutes.

Return the fennel to the bowl in which you tossed them with the oil, or  put them in a clean serving bowl. If the fennel seems a bit dry,  drizzle it with a little oil. Season to taste with salt, pepper, and  lemon juice, if using.

Sausage Topped White Pizza



  • 1/2 pound Italian sausage (We suggest Lyons Bridge.)
  • 1 cup reduced-fat ricotta cheese
  • 1/4 teaspoon garlic powder
  • 1 prebaked 12-inch thin whole wheat pizza crust
  • 1 medium sweet red pepper, julienned (We suggest Quiet Acres Farm.)
  • 1 small onion, halved and thinly sliced
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 1/2 cup shredded part-skim mozzarella cheese
  • 2 cups arugula or baby spinach (We suggest Tucker Farms.)


  1. Preheat  oven to 450°. In a large skillet, cook and crumble sausage over  medium-high heat until no longer pink, 4-6 minutes. Mix ricotta cheese  and garlic powder.
  2. Place  crust on a baking sheet; spread with ricotta cheese mixture. Top with  sausage, red pepper and onion; sprinkle with seasonings, then with  mozzarella cheese.
  3. Bake on a lower oven rack until edge is lightly browned and cheese is melted, 8-10 minutes. Top with arugula.

Recipe from Taste of Home 

Best Steakhouse Burger



  • 2 pieces white sandwich bread, crusts removed and cut into 1/4-inch pieces (We suggest Sunflour Community Bakery.) 
  • 1/3 cup low fat milk (We suggest Carlton Farms or Lyons Bridge.)
  • 2-1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 1-1/2 tablespoons Worcestershire sauce
  • 2 tablespoons ketchup
  • 3 pounds 85% lean ground beef (We suggest Carlton Farms or Lyons Bridge)
  • 3 scallions, finely sliced (optional)
  • Non-flammable cooking spray to grease grill
  • 10 hamburger buns


  1. Preheat the grill to high heat.
  2. In  a large bowl, mash the bread and milk together with a fork until it  forms a chunky paste. Add the salt, pepper, garlic, Worcestershire sauce  and ketchup and mix well.
  3. Add  the ground beef and scallions and break the meat up with your hands.  Gently mix everything together until just combined. Do not overmix.  Divide the mixture into ten equal portions and form loose balls. Flatten  the balls into 3/4-inch patties about 4-1/2 inches around. Form a  slight depression in the center of each patty to prevent the burgers  from puffing up on the grill.
  4. Grease  the grill with non-flammable cooking spray. Grill the burgers, covered,  until nicely browned on the first side, 2-4 minutes. Flip burgers and  continue cooking for a few minutes more until desired doneness is  reached. Before serving, toast the buns on the cooler side of the grill  if desired.

Freezer-Friendly Instructions: The uncooked burgers can  be frozen for up to three months. (Freeze the burgers on a baking sheet  or plate so their shape sets, then transfer them to a sealable plastic  bag for easy storage.) Defrost the burgers overnight in the refrigerator  prior to serving and then cook as directed.

Recipe from Once Upon a Chef 

Potato Salad


  1½ pounds red potatoes (cut into small cubes (about 4 cups))
 12 ounce package bacon, cut into 1-inch pieces
 ¾ cup mayonnaise
 1 tablespoon Dijon mustard
 2 teaspoons granulated sugar
 1 teaspoon salt
 4 hard-boiled eggs (peeled and chopped)
 1 stalk celery (finely diced)
 1 small yellow onion (finely diced)
 ½ medium green pepper (finely diced)


 Boil the potatoes until they are fork tender. Drain the potatoes and set aside.

Meanwhile, cook the bacon in a skillet over medium-low heat until crisp.  Remove bacon with a slotted spoon and place on a paper towel-lined  plate to drain. Pour off all but 2 tablespoons of the bacon drippings in  the skillet and remove the pan from heat.

Add the mayonnaise, mustard, sugar and salt to the reserved bacon drippings in the skillet and whisk to combine.

In a large bowl, combine the potatoes, eggs, celery, onion and green  pepper. Pour the dressing over the ingredients and gently stir to evenly  coat. Stir in the bacon.

Cover and refrigerate for at least 3 hours before serving. Leftovers can  be stored, covered, in the refrigerator for up to 4 days.

Croatian Skillet Chicken



  • 1 1/2 pounds chicken, cut into bite-size pieces (We recommend chicken from Carlton Farms.
  • 2 bell peppers, seeded and roughly chopped (We recommend peppers from Quiet Acres.)
  • 1 red onion, peeled and roughly chopped
  • 8 ounces mushrooms, quartered (We recommend mushrooms from Bella Vita.
  • 4 cloves garlic, minced (We recommend garlic from Riverview Farms, Rise-n-Shine Farm, or Quiet Acres.
  • 4 tablespoons butter (We recommend butter from Carlton Farms.)
  • 1 tablespoon fresh thyme leaves OR 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and pepper


  • Place  a large cast-iron skillet over medium-high heat. Once hot, char the  bell peppers in a dry skillet, until lightly blistered. Remove the  peppers and set aside.
  • Add the butter, onions, and garlic to the skillet. Sauté for 2-3 minutes, then push onions to the side of the pan.
  • Add  the chicken, mushrooms, thyme, smoked paprika, 1 1/2 teaspoons salt,  and 1/2 teaspoon ground black pepper. Sauté, stirring occasionally,  until the chicken is cooked through, about 6-8 minutes.
  • Toss the blistered peppers back into the skillet. Cook another 2 minutes. Taste, then salt and pepper as needed.
  • Serve as-is or on Ciabatta buns. (You could also serve over rice, grits, or quinoa.)

Recipe from A Spicy Perspective 

Carmel Apple Dip



1 (8-oz.) block cream cheese, softened
1/2 c. sour cream
1/2 c. powdered sugar
1 tsp. pure vanilla extract
1/2 c. jarred caramel or dulce de leche, plus more for topping
1/4 c. crumbled graham crackers
2 tbsp. melted butter
2 tbsp. granulated sugar
1/2 tsp. kosher salt
Apples, thinly sliced, for dipping (Grab some Beech Creek apples sold by Carlton Farms.) 


In a large bowl, beat together cream cheese, sour cream, powdered sugar,  vanilla, and caramel sauce until fluffy. Transfer to a serving bowl.

In a small bowl, stir together graham crackers, butter, sugar, and salt.  Sprinkle over cheesecake mixture. Drizzle more caramel sauce on top if  desired, and serve with sliced apples.

Recipe from Delish 

Summer Pasta Salad




  • 1/2 lb of mini farfalle (or your choice of pasta), cooked al dente
  • 2 cups sun gold or cherry tomatoes, halved (We recommend Quiet Acres or Rise-N-Shine Farms.)
  • 2 red bell peppers, chopped (We recommend Quiet Acres.)
  • 2 medium cucumbers, cut into rounds, then sliced in half
  • 1/2 of a medium red onion, chopped
  • 3.5 oz feta, crumbled
  • handful of basil chiffonade (thin strips) (We recommend Rise-N-Shine.)


  • 1/4 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped basil
  • 2 tablespoons Dijon mustard
  • 1 medium garlic clove, crushed (We recommend Quiet Acres, Rise-N-Shine, or Riverview Farms.)
  • 1 teaspoon sugar
  • salt and pepper to taste



  • Combine all dressing ingredients in a jar and shake vigorously. Adjust salt and pepper as needed. Set aside.

Pasta Salad 

  • Cook your Mini Farfalle according to package directions to al dente
  • While your pasta is cooking, chop peppers, cucumbers, red onion, and tomatoes.*
  • Combine  chopped onions with a couple of tablespoons of the dressing. The  vinegar in the dressing takes a bit of the "bite" out of the onions.
  • Cut your basil chiffonade (thin strips).
  • Drain pasta and rinse with cold water to cool.
  • Mix pasta with chopped vegetables, basil chiffonade, and crumbled feta.
  • Pour dressing over the top and mix. Don't add all of the dressing at once...dress the salad to your taste.


  • If  making the salad a day ahead of time, you may want to chop your  tomatoes on the day you plan to serve it and adding them to the salad  then. 
  • There is usually a little bit of salad dressing leftover that can be used to dress salad greens on another day.
  • You could even add some arugula or serve over lettuce for some added green goodness. (We recommend Tucker Farms.)

Recipe adapted from Amanda's Cookin'