These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Dill coleslaw

From Farm Where Life is Good

<p>Coleslaw is a wonderful salad for lunchboxes. Make ahead and it will keep all week, getting more and more flavorful as the days pass.</p>
Source: An amalgamation (Entered by Lara Rasmussen Anderson)
Serves: 3-4

1 cup Veganaise or Nayonaise
2 Tbsp Dijon mustard
2 Tbsp apple cidar vinegar
2 Tbsp maple syrup or sugar
1 Tbsp celery seed
1" bunch chives, finely chopped
1/2 tsp sea salt
2 Tbsp fresh dill, finely chopped
1 head cabbage, finely sliced

Step by Step Instructions
  1. Grind the celery seed aa bit in a mortar and pestle to soften seeds. Whisk first 8 ingredients together.
  2. Fold into shredded cabbage.
  3. Season with salt and pepper as needed.