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From Suwanee Whole Life Co-op

<p>Fall is upon us and I thought I&#8217;d try to make something for breakfast which I hardly have the time to make for myself or have. Yes, I&#8217;ve heard it said that breakfast is the most important meal of the day but we won&#8217;t get into that shall we. I&#8217;ve had potato hash before several times but haven&#8217;t made it myself until now. But here&#8217;s what I did.</p>
Source: Rory Mitchell - Nature's Kitchen (Entered by Nora Lea)
Serves: 4

3 medium potatoes peeled and diced
1 medium onion chopped
2 cloves garlic chopped
1/2 green bell pepper chopped
1/2 red bell pepper chopped
1 cup green peas
2 TBSP oil (coconut, olive,avocado, or other healthy oil)
sea salt to taste
3 TBSP Smokin' Jerk BBQ Saucinade (more or less depending upon preference)

Step by Step Instructions
  1. Caramelize onions in a non stick saucepan over medium heat. Combine remaining ingredients to pan (except saucinade) to pan. Stir ingredients occasionally for about 15 - 20 minutes or until potato is cooked. Add Smokin' Jerk BBQ Saucinade and stir thoroughly. Continue to cook over medium-low flames for another 5 - 10 minutes. Prep time: 10 minutes. Cook time 30 minutes. Serves 4 Notes: I really liked this and thought I'd try it again this time using butternut squash which I thought I liked better than with the potato. My wife also suggested adding a roasted poblano pepper instead of the green bell pepper. We also used coconut oil for this recipe but the oil of your choice should be fine too.