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!


From Farm Where Life is Good

<p>A basic tomato salad with emphasis on &#8220;fresh&#8221;!</p>
Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce (Entered by Lara Rasmussen Anderson)
Serves: 6-12

1 loaf hearty French bread, torn into bite-sized chunks
1 cup olive oil
1 tsp sea salt
3 lbs tomatoes, chopped
1 small mild onion, minced
1 cucumber, chopped
1 cup fresh basil leaves, chopped
salt and pepper, to taste
1/4 cup good quality balsamic vinegar
1 cup olive oil

Step by Step Instructions
  1. Toss bread chunks with olive oil and sea salt. Spread on cookie sheet(s) and bake in 350F oven until golden, approx 10-15min. Let cool.
  2. Place tomatoes and juices in large bowl; toss with remaining vegetables and croutons. Season with salt and pepper.
  3. Drizzle with olive oil and vinegar and toss.