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!

Caldo Verde (Portuguese Cabbage Soup)

From Athens Locally Grown

<p>Though this recipe calls for cabbage, you can also use most any green available this time of year, including kale, chard, or broccoli leaves.</p>
Source: From "Twelve Months of Monastery Soups" by Brother Victor-Antoine d'Avila-Latourrette. (Entered by Eric Wagoner)
Serves: Serves 6

1/2 cup olive oil
3 onions, chopped
6 potatoes, peeled and cubed
1 small cabbage, chopped
8 cups chicken stock, veggie stock, or water
1 cup white wine
salt and pepper to taste

Step by Step Instructions
  1. Pour the oil into a soup pot and saute the onions lightly for up to about 5 minutes. Stir often.
  2. Add the potatoes, cabbage, chicken stock, wine, salt, and pepper. Bring the soup to a boil, then lower the heat and cover the pot. Simmer the soup for about 1 hour. Then turn off the heat and let the soup rest for 10 minutes. Serve hot.