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Broccoli Salad

From Dawson Local Harvest

<p>Broccoli is an old stand-by and this is a fast and fun way to eat it. There’s no need to heat it so it is Grab and Go out of the refrigerator. Therefore you can take food with you to eat at work or school. Your health will thank you for it.</p> Vegetarian!
Source: Alive Health Recipe Book - Healthy Eating On The Run
Servings: Makes four 8 ounce servings
Ingredient keywords: broccoli, raisins, pine, purple, celery, yogurt
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Broccoli Salad

From Crosslake, MN

<p>This a family favorite recipe! I <span class="caps">ALWAYS</span> make a double recipe!</p>
Source: Fox Glen Gardens
Servings: I have no idea! A double batch lasts about 2 days around here.
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Broccoli With Poppy Seed Butter and Parmesan Cheese

From Florida Suncoast Locally Grown

<p>Quick and easy!</p>
Source: Allrecipes.com
Servings: 4
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Broiled Flank Steak

From Tullahoma Locally Grown

<p>Broiled Flank Steak</p> <p>You will need:</p> <p>2 pounds flank steak<br /> 1/4 teaspoon pepper<br /> 1/4 teaspoon dry mustard<br /> 2 tablespoons soy sauce<br /> 6 tablespoons vegetable oil<br /> 2 tablespoons white vinegar or lemon juice<br /> 2 cloves crushed garlic<br /> 2 ounces Roquefort or other blue cheese, softened<br /> 2 tablespoons butter, softened<br /> 1-1/2 teaspoons chopped fresh chives</p> <p>Combine pepper, mustard, soy sauce, oil, vinegar and garlic in a jar with a tight fitting lid and shake well. Pour over steak, cover and allow to marinate overnight in the refrigerator. Remove steak from marinade and discard marinade. Broil or grill for 6 minutes on each side. Meanwhile, combine Roquefort, butter and chives. When meat is done, place on carving board and spread with butter. Slice very thin and serve immediately.</p> <p>Yield: 4 servings</p>
Source: from Pick Tennessee Products
Servings: serves 4
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Broiled Halibut with Miso Glaze

From Athens Locally Grown

<p>This is a classic Japanese take on fish. Doug&#8217;s Halibut was the perfect cut for this. I served one steak with some spinach and shitake dumplings and Hon Tsuyu soup base (Fooks) with rice noodles and it served three generously.</p>
Source: Modified from Eating Well January 1997
Servings: 2-3
Ingredient keywords: halibut
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Broiled New York Strip

From Statesboro Market2Go

<p>My family loves New York Strip from Hunter Cattle. The strips are always tender and juicy with or without added spices. The meat is done in minutes for a quick meal idea after a long day at work.</p>
Source: Andy Morgason
Servings: 4 4oz servings
Ingredient keywords: steak
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Brown Sugar Baked Peaches

From Conway, AR

<p>Warm summery goodness!!!</p>
Source: http://www.thekitchenismyplayground.com/2012/07/brown-sugar-baked-peaches-healthier.html
Servings: 1-2
Ingredient keywords: peaches
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Brown Sugar Ham Steak

From Greener Acres Farm

<p>Sweet ham steak recipe. Pairs great with roasted potatoes and green beans.</p>
Source: http://allrecipes.com/recipe/236432/brown-sugar-ham-steak/?lnkid=pin7864&crlt.pid=camp.C03xB7MN9zhg
Servings: 2
Ingredient keywords: ham
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Bruchetta

From Farm2Work

<p>This is a recipe with a lot of flexibility. You can use whatever is available and/or just what you like in terms of the veggies.</p> Vegetarian!
Source: Sarah Ball
Servings: 2 - 4 people, depending on whether this is lunch or an appetizer
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Bruschetta

From Farm2Work

<p>Bruschetta (Italian pronunciation: [brusˈketːa]is an appetizer from central Italy whose origin dates to at least the 15th century. It consists of roasted bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer.</p>
Source: Sarah Ball
Servings: Serves 2 -4
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Brussels Sprout Greens Stir Fry

From Savannah, GA

<p>Vibrantly dark green leaves compliment the aromatic flavor medley of garlic, onion and ginger. Other vegatables and mushrooms can be added for a new taste experience. Omnivors may even enjoy adding bacon.<br /> This dish can be served as a side, main dish or as a salad with a carmelized balsamic vinegar.</p> Vegetarian! Vegan!
Source: Gratitude Gardens
Servings: 2-3
Ingredient keywords: Brussels, Sweet, Garlic, Ginger, Olive, Sea
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Bubble and Squeak

From Farm Where Life is Good

<p>There really isn&#8217;t a specific recipe for Bubble and Squeak (don&#8217;t know where the name came from); but this is my rendition. Simple, straightforward and stick-to-the-ribs.</p>
Source: My imagination
Servings: 2-4
Ingredient keywords: cabbage, onion, potato, parsley, pepper
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Buckwheat Pancakes

From Greener Acres Farm

<p>A delicious, nutty pancake using 100% buckwheat flour.</p>
Source: http://allrecipes.com/recipe/241553/buckwheat-pancakes/
Servings: 4 servings
Ingredient keywords: buckwheat, buttermilk, eggs, butter, maple
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Buffalo & Peppers

From Athens Locally Grown

<p>This hearty and healthy &#8220;soup&#8221; is one of our mainstay meals on the farm. Perfect for a breezy day, it is warming, but not heavy. It&#8217;s simple to make and this free form recipe can be varied to utilize other ingredients you may have on hand.</p> <p>Stock made ahead of time from either water buffalo soup bones or other grass fed soup bones (beef, lamb) is the very best to use. It turns into a thick &#8220;gelatin&#8221; when chilled, but immediately liquifies again when heated. This is caused by the presence of collagen, which is wonderfully beneficial to our joints, hair, and nails (anti-inflammatory). If good soup bones are not available, use a natural broth instead.</p>
Source: David Carrell's own creation.
Servings: 8
Ingredient keywords: bones, buffalo
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Buffalo Burgers

From Heirloom Living Market Lilburn

<p>Thinking about trying water buffalo but not sure how to cook it? Wondering if you will like it? Here&#8217;s a few tips on how we prepare our burgers so you may enjoy them as much as we do. First, we do not mix our meat with any binders, spice mixes, other fats, or other types of meats &#8212; this meat has plenty of good red meat flavor on its own, without being gamey! We simply use a sprinkle of Himalayan salt and freshly ground black pepper for seasoning. Sometimes we melt a slice of smoked gouda on top or some sauted spinach with feta cheese. There&#8217;s many ways to enjoy water buffalo meat, the most important thing is how you cook it. Water buffalo meat is leaner than beef, but not as lean as bison. If you are familiar with cooking 100% grassfed meats or bison, you&#8217;ll be fine cooking water buffalo. 100% grassfed meats have the appropriate heart-healthy omega 6 to 3 ratio. The higher level of omega 3 content causes the meat to cook at a lower melting point. Cooking at medium heat for 1/3 to 1/2 less time than regular commercial beef is what you should keep in mind. Treat it like cooking a steak &#8212; take it off the heat at rare or medium rare (a little bit of red liquid still oozing) and allow it to rest for 5 or 10 minutes. It will continue cooking for another 10 degrees and will be medium rare or medium when it&#8217;s time to eat. Medium is the new well done when it comes to grassfed! If it cooks past medium it will become dry and the texture will change. Enjoy with your favorite condiments and toppings, if desired.</p>
Source: Grassfed cooking tips from the Carrells
Servings: 3-4
Ingredient keywords: water
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Buffalo Chicken Dip

From Miami County Locally Grown

<p>Great appetizer for any occasion!!!</p>
Source: King's Poultry Farm
Servings: 6-8, served as an appetizer
Ingredient keywords: Ground, Cream, Ranch, Buffalo, Mozzarella
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Buffalo Con Queso

From The Cumming Harvest

<p>You can substitute our delicious water buffalo ground for any ground beef recipe. We&#8217;re posting a few of our favorites for something new and interesting. We bring this cheesy dip to family functions by popular demand and have a big crock pot of it going at farm parties. Kids go crazy for it.</p>
Source: This is my mother-in-law, Gail Carrell's beef dip recipe she took to bridge club meetings for years.
Servings: 4-6
Ingredient keywords: buffalo, onion, garlic, tomato, ketchup, oregano, cream, parmesan, butter, tortilla
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Buffalo Con Queso Dip

From Athens Locally Grown

<p>We bring this yummy dip to family functions (by popular demand), and always have a big pot of it going at our farm parties. Kids go crazy for it! Make a triple batch for a gathering, and freeze leftovers if you happen to have any.</p>
Source: This recipe came to me from my mother-in-law, Gail Carrell. I substituted water buffalo for beef and renamed it.
Servings: 4-8
Ingredient keywords: buffalo, onion, garlic, tomato, ketchup, cream, parmesan, tortilla
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Buffalo Con Queso Dip

From Heirloom Living Market Lilburn

<p>This tasty and hearty dip is a favorite at our farm open house events and for when the kids bring friends over for camp outs &#8212; they go crazy for it! It is versatile and can be used as a topping for eggs or other dishes. My mother-in-law made this &#8220;beef dip&#8221; for her bridge club meetings for many years. We replaced the beef with water buffalo and renamed it. Triple or quadruple the recipe for gatherings or for freezing leftovers.</p>
Source: Adapted from Gail Carrell's Beef Dip Recipe
Servings: 4-6
Ingredient keywords: buffalo, onion, garlic, oregano, honey, parmesan, ghee
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Buffalo Con Queso Dip

From Suwanee Whole Life Co-op

<p>My mother-in-law, Gail Carrell, used to make this delicious dip for her bridge club meetings. We replaced the beef with buffalo and gave it a new name. It is popular at our farm events. Kids love it!</p>
Source: Gail Carrell
Servings: 4-6
Ingredient keywords: ground, onion, garlic, tomato, cream, parmesan, ketchup, oregano, fat, tortilla
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Buffalo Con Queso Dip

From The Cumming Harvest

<p>My mother-in-law, Gail Carrell, used to make this delicious dip for her bridge club meetings. We replaced the beef with buffalo and gave it a new name. It is popular at our farm events. Kids love it!</p>
Source: Gail Carrell
Servings: 4-6
Ingredient keywords: ground, onion, garlic, tomato, cream, ketchup, oregano, parmesan, butter, tortilla
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Buffalo Joes

From Athens Locally Grown

<p>We made this at our most recent annual Labor Day farm open house/party, to do something a little different than burgers, and it was a huge hit!</p>
Source: This is a recipe I found on the internet a long time ago -- not sure who to credit.
Servings: 4
Ingredient keywords: buffalo, onion, bell, oil
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Buffalo Joes

From Heirloom Living Market Lilburn

<p>Try this traditional sloppy joe recipe with water buffalo meat. You will be glad you did! It is always a hit whenever we serve it to our farm guests.</p>
Source: Adapted from a recipe we found on the internet -- not sure who to credit.
Servings: 4
Ingredient keywords: water, onion, pepper, garlic, mustard, ketchup, honey
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Burgers Southwest

From Miami County Locally Grown

<p>Mark and Richard, two of my customers who like my Southwest Mix shared their recipe with me for Burgers Southwest. This recipe has really caught on and is very popular with my Farmers Market customers.</p>
Source: McGuffey Herb & Spice Co.
Servings: Makes 4 -1/4lb burgers.
Ingredient keywords: Bulk, Southwest
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Burmese Okra Salad

From Athens Locally Grown

<p>This is a nice change from our usual Southern okra recipes.</p> Vegetarian!
Source: Amy Mashburn with clarification from the recipe book The Burmese Kitchen
Servings: 4 servings
Ingredient keywords: okra
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Burrito Spaghetti Squash Boats

From Foothills Market

<p>Avoid the calories (and gluten) of tortillas by using spaghetti squash as the base for this hearty taco-style filling. Small to medium spaghetti squash make a perfect bowl to give each person an individual serving.</p>
Source: Delish.com
Servings: 4 servings (1 "boat" per serving)
Ingredient keywords: Squash, onion, garlic, beef, beans, tomatoes, corn, cilantro
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Butter - The Easy Way

From Athens Locally Grown

<p>Forget everything anyone has ever told you about butter being hard to make. You don&#8217;t need a butter churn or a cream separator. All you need is a spoon, a jar and an electric mixer. Here is how you can make fresh butter &#8211; the quick and easy way! This recipe will provide you with fresh butter and buttermilk. The milk that you skim the cream off of is perfectly delicious &#8220;skim&#8221; milk &#8211; so you are not &#8220;wasting&#8221; anything by making butter. <span class="caps">NOTE</span>: It is better to use cream from milk that has been in the fridge for at least 3 days.</p>
Source: Nicole Miller - Seventh Heaven Farm
Servings: Depends on the amount of cream you use.
Ingredient keywords: Raw
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Butter and Dill Carrots

From Trust Local Foods

<p>A classic carrot side dish recipe with a little spice.</p> Vegan!
Source: Red Belly Farm
Servings: 4
Ingredient keywords: Pastureland, Red, Trust
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Butterbeans with Rosemary and Garlic

From Statesboro Market2Go

<p>I wonder if many of us realize how fortunate we are that we are <span class="caps">STILL</span> able to get fresh butter beans at our Market? They are labor intensive and many farmers do not have the help to pick them so they no longer grow them. <span class="caps">BUT</span> we do have them at Market2Go and at the Mainstreet Farmers Market on Sat&#8230;for awhile! Please try some of this valuable bean. Here is a different recipe to tempt you! If you do not see them one week check back the next&#8230;.the season goes through mid to late July and sometimes there is another late planting for early fall beans. Thank goodness our farmers persevere for us!</p> Vegetarian!
Source: Southern Farmers Market Cookbook
Servings: 4
Ingredient keywords: bean, rosemary, pork, garlic, oil, salt
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Buttermilk-Lady Pea Soup with Bacon

From Statesboro Market2Go

<p>This recipe from Southern Living calls for Lady peas, but other field peas like Sadandy, pink-eye, and zipper peas can be substituted.<br /> Even served warm, buttermilk has a cooling effect on the palate, just right for summer meals.<br /> Goes well with <a href="http://statesboromarket2go.locallygrown.net/recipes/1614" target="_blank"><strong>cornbread</strong></a>.</p>
Source: Southern Living
Servings: 4
Ingredient keywords: bacon, shallot, pea, buttermilk, garlic
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Butternut and Acorn Squash Soup

From Florida Suncoast Locally Grown

<p>This is a rich and sweet yet surprisingly simple soup that is wonderful served hot with crusty bread or cold with a dollop of sour cream.</p>
Source: Allrecipes.com
Servings: 8
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Butternut Coconut Curry

From Statesboro Market2Go

<p>This bright and flavorful recipe is an easily prepared and a great way to make use of the locally grown carrots, onions, garlic, and squash available at Market2Go. Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian! Vegan!
Source: www.tasteofhome.com
Servings: 9
Ingredient keywords: carrot, onion, oil, garlic, squash
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Butternut squash & goat cheese pizza - dough or no dough

From Tampa Bay

<p>Pizza Night: Roasted Garlic, Butternut Squash and Goat Cheese <br /> 5.0 from 5 reviews</p> <p>Print<br /> Recipe type: Pizza<br /> The Endless Meal: The Endless Meal<br /> Prep time: 45 mins<br /> Cook time: 10 mins<br /> Total time: 55 mins<br /> Serves: Makes enough for 2-3 medium pizzas<br /> Ingredients</p> Pizza dough 1 butternut squash, peeled and cut into thin slices 2 heads of garlic 1 onion Goat cheese 2 tablespoons flour 2 tablespoons butter 1 cup milk 4 tablespoons fresh rosemary, finely minced Salt and pepper Olive oil <p>Instructions</p> Preheat oven to 350 degrees. Toss butternut squash slices in a splash of olive oil and arrange in a single layer on a baking sheet. Slice about 1/2 inch off the top off each head of garlic so that all cloves are slightly showing. Drizzle olive oil over each head and arrange cut side down on the baking tray. Check the squash after 15 minutes, if it is soft remove it from the oven and set it aside in a bowl. Continue to cook the garlic until it is soft and fragrant, about 25-30 minutes total. Remove from oven and, once cool enough to handle, gently squeeze garlic cloves out of their skin. Meanwhile, thinly slice the onion and add to a pan with a splash of olive oil. Cook on medium low heat, stirring occasionally, until it is very soft. For the white sauce: Melt butter in a small sauce pan over medium heat. Add flour and whisk till combined. Cook for 1 minute, stirring continuously. Slowly add milk and whisk till combined. Bring to a boil and whisk until it has thickened. Remove from heat and set aside. Mash 10 of the roasted garlic cloves with a fork in a small bowl. Add to the white sauce and whisk to combine. To assemble the pizza: coat the dough in a thin layer of olive oil, add roasted garlic white sauce over the entire surface, leaving a 1′ border. Top with caramelized onions, roasted butternut squash, roasted garlic, goat cheese, rosemary and salt and pepper. Bake in a 500 degree oven for 10-12 minutes, according to the directions for the pizza dough. Vegetarian!
Source: http://www.theendlessmeal.com/pizza-night-roasted-garlic-butternut-squash-and-goat-cheese/
Servings: 2-3 people
Ingredient keywords: love
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Butternut squash & goat cheese pizza - dough or no dough

From Tampa Bay

<p>Pizza Night: Roasted Garlic, Butternut Squash and Goat Cheese <br /> 5.0 from 5 reviews</p> <p>Print<br /> Recipe type: Pizza<br /> The Endless Meal: The Endless Meal<br /> Prep time: 45 mins<br /> Cook time: 10 mins<br /> Total time: 55 mins<br /> Serves: Makes enough for 2-3 medium pizzas<br /> Ingredients</p> Pizza dough 1 butternut squash, peeled and cut into thin slices 2 heads of garlic 1 onion Goat cheese 2 tablespoons flour 2 tablespoons butter 1 cup milk 4 tablespoons fresh rosemary, finely minced Salt and pepper Olive oil <p>Instructions</p> Preheat oven to 350 degrees. Toss butternut squash slices in a splash of olive oil and arrange in a single layer on a baking sheet. Slice about 1/2 inch off the top off each head of garlic so that all cloves are slightly showing. Drizzle olive oil over each head and arrange cut side down on the baking tray. Check the squash after 15 minutes, if it is soft remove it from the oven and set it aside in a bowl. Continue to cook the garlic until it is soft and fragrant, about 25-30 minutes total. Remove from oven and, once cool enough to handle, gently squeeze garlic cloves out of their skin. Meanwhile, thinly slice the onion and add to a pan with a splash of olive oil. Cook on medium low heat, stirring occasionally, until it is very soft. For the white sauce: Melt butter in a small sauce pan over medium heat. Add flour and whisk till combined. Cook for 1 minute, stirring continuously. Slowly add milk and whisk till combined. Bring to a boil and whisk until it has thickened. Remove from heat and set aside. Mash 10 of the roasted garlic cloves with a fork in a small bowl. Add to the white sauce and whisk to combine. To assemble the pizza: coat the dough in a thin layer of olive oil, add roasted garlic white sauce over the entire surface, leaving a 1′ border. Top with caramelized onions, roasted butternut squash, roasted garlic, goat cheese, rosemary and salt and pepper. Bake in a 500 degree oven for 10-12 minutes, according to the directions for the pizza dough. Vegetarian!
Source: http://www.theendlessmeal.com/pizza-night-roasted-garlic-butternut-squash-and-goat-cheese/
Servings: 2-3 people
Ingredient keywords: love
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Butternut Squash & Pear Soup

From Statesboro Market2Go

<p>A sweet, colorful, and flavorful soup that can be made with ingredients from Market2Go. Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian!
Source: www.tasteofhome.com
Servings: 9
Ingredient keywords: butternut, onion, oil, garlic, pear, cream, vinegar, chives
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Butternut Squash and Turnip Soup

From CSA Farmers Market

<p>Marian&#8217;s squash and turnip soup</p>
Source: Marian Listwak
Servings: serves 4-6
Ingredient keywords: Squash, Turnips, Celery, Onion, Garlic, Honey
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Butternut Squash Grits

From Statesboro Market2Go

<p>Feel free to substitute any cooked and pureed winter squash or pumpkin here.</p>
Source: Homespun Seasonal Living Website
Servings: 4
Ingredient keywords: squash, butter, grits
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Butternut Squash Parmesan Gratin

From Florida Suncoast Locally Grown

<p>This recipe can be prepared through step 4 and frozen for later use.</p>
Source: foodnetwork.com
Servings: 6-8
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Butternut Squash Pizza with Rosemary

From Statesboro Locally Grown

<p>With this recipe, you can use ingredients from many of our farmers and bakers.</p> Vegetarian!
Source: allrecipes.com
Servings: 4
Ingredient keywords: onion, butternut, rosemary, pizza, cornmeal, cheese, olive
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Butternut Squash Soup

From Statesboro Market2Go

<p>These squash are healthy and loaded with nutrients and have a more dense texture than summer squash making them ideal for soups and stews.</p>
Source: GRIT Magazine
Servings: 4
Ingredient keywords: squash, potato, carrot, celery, onion, butter, stock
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Butternut Squash Soup

From Stones River Market

<p>I like Cook&#8217;s Illustrated Magazine and found this recipe in the current edition. The recipe posted will be vegetarian but low sodium chicken broth can be substituted for vegetable broth.</p> Vegetarian!
Source: Cook's Illustrated, September & October 2011
Servings: Serves six to eight
Ingredient keywords: squash, leek, thyme, bay
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Buttnernut squash soup

From The Wednesday Market

<p>Made this soup yesterday, trying to use up some of my butternut squash bounty from the garden. Was quite tasty.</p>
Source: Modified from Farmers' Almanac 2013
Servings: 4-5
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Cabbage and Sausage

From Joyful Noise Acres Farm

<p>Easy one dish meal that is sure to be a hit and basic enough to add your own flair to.</p>
Source: Mary Beth Sellars
Servings: 4-6 hungry adults
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Cabbage and White Bean Soup

From Farm Where Life is Good

<p>Simple, quick, protein-rich, phytonutrient rich, and warm! Just what is needed on a cold, Fall evening in the Great White North.</p>
Source: Not sure
Servings: 4-5
Ingredient keywords: garlic, tomato, cabbage, thyme
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Cabbage Rolls

From Rural Resources

<p>With that beautiful cabbage available the cabbage rolls should be delicious. The leaves need to be nice and tender so these should be very good. These rolls are easy to make, yummy to eat, and can be frozen to enjoy later.</p>
Source: Robyn's HeadRoom
Servings: Serves 4-6
Ingredient keywords: cabbage, sausage, onion, garlic, eggs, seasoning, broth, tomato
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Cabbage Soup with Chicken and Pork

From Stones River Market

<p>This hearty soup with lots of vegetables and meat is a simple one pot meal. Great comfort food for a cold winter evening. Here is another recipe from Yummly (www.yummly.com) that I think you will enjoy.</p>
Source: Yummly (http://www.yummly.com/recipe/Cabbage-soup-with-chicken-and-pork-352225?columns=4&position=4%2F44)
Servings: Serves 8
Ingredient keywords: carrot, leek, cabbage, pepper, chicken, pork, garlic, bay
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Cabbage, Potato and Sausage Soup

From Superior Seasons

<p>Comfort winter food.</p>
Source: Barefoot in the Kitchen
Servings: 6 servings
Ingredient keywords: sausage, garlic, potatoes
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Cabbage, Potato and Sausage Soup

From Superior Seasons

<p>Comfort winter food.</p>
Source: Barefoot in the Kitchen
Servings: 6 servings
Ingredient keywords: sausage, garlic, potatoes, cabbage
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Cajun Chicken and Okra

From Stones River Market

<p>I created this meal-in-a-dish recipe many years ago, before I left Louisiana. To the chicken recipe that my mother and grandmother made, which they called &#8220;smothered chicken,&#8221; I added sliced okra, chopped tomatoes and green pepper and optionally, a serrano hot pepper.</p>
Source: I created this to find another use for okra, which I love.
Servings: 4 hungry Jacks, 6 moderately hungry
Ingredient keywords: oil, chicken, onion, bell, hot, okra, tomato
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Cajun Eggplant Casserole

From Stones River Market

<p>This is similar to the way I ate eggplant as a child in Louisiana. I have modified it to use roasted eggplant, which is so quick and easy to cook. You can change the proportions to make the amount you want.</p> Vegetarian! Vegan!
Source: Kathy Ferris
Servings: about 6
Ingredient keywords: eggplant, onion, peppers
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Calabacitas

From Farm Where Life is Good

<p>A wonderful and simple recipe to take advantage of the moment when all of the summer produce is coming into season. It is flexible enough to be used as a stand-alone or a side. If you haven&#8217;t tried polenta, you should!</p>
Source: An amalgamation
Servings: depends 2-4
Ingredient keywords: onion, pepper, garlic, squash, corn, pepper, tomato, cilantro
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Calamondin Orange Marmalade

From Athens Locally Grown

<p>Calamondin oranges are the small but plentiful fruits of a popular citrus houseplant that originated as a cross between a tangerine and a kumquat. They smell sweet, but are surprisingly tart, and make a very refreshing marmalade. This is a very simple recipe, and quite adaptable to other tart citrus such as Meyer lemon or lime. I haven&#8217;t tried sugar substitutes with these, but if you have success doing so, please share your secrets with the rest of us!</p> Vegan!
Source: Many, many old-time cooks
Servings: 4 half-pint jelly jars full
Ingredient keywords: calamondin, sugar
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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.
Servings: Serves 6
Ingredient keywords: onion, potato, cabbage
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California Fresh Fig Salsa

From Athens Locally Grown

<p>An unusual combination of fruits and veggies to serve with chips for dipping. (For the carnivores among us, this salsa is also delicious ladled over broiled or grilled fish, chicken, pork, beef, or lamb.)</p> Vegetarian! Vegan!
Source: Slightly adapted from a recipe downloaded some time ago from www.calfreshfigs.com
Servings: Makes 4 cups of salsa
Ingredient keywords: figs, onions, tomatoes, mango, mint, garlic, jalapeno, lime, vinegar
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Camarão na Moranga

From Statesboro Market2Go

<p>Shrimp in the pumpkin, a traditional Brazilian dish.</p>
Source: adorefoods.com
Servings: 4
Ingredient keywords: pumpkin, oil, shrimp, onion, jalapeño, garlic, tomato, cilantro, ricotta
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Campfire cabbage

From Farm Where Life is Good

<p>My outdoor take on roasted cabbage.</p>
Source: My own riff
Servings: your choice
Ingredient keywords: OR
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Canary Melon Frozen Daiquiri

From Statesboro Market2Go

<p>With frozen canary melon, you can enjoy this refreshing drink year round.<br /> To freeze the melon, cut into 1 inch pieces (or use a melon baller) and spread in a pan in a single layer. Place pan in freezer, and when melon pieces are frozen transfer them to a plastic bag. <br /> For a non-alcoholic drink, replace the rum with water. <br /> This recipe can also be used with watermelon.</p> Vegetarian! Vegan!
Source: Kathy Smith
Servings: 1 quart
Ingredient keywords: melon, daiquiri
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Candied Jalapeno Meatloaf

From Conway, AR

<p>A for sure comfort food!!!</p>
Source: Carissa Lunk - Cedar Rock Ridge
Servings: 6 portions
Ingredient keywords: ground, onion, egg, beaverfork, candied
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Candied Mint Leaves

From Citrus County Locally Grown

<p>These mint leaves &#8211; sugared, crystallized, candied, or however you describe them &#8211; are super simple and a lovely way to top off a scoop of ice cream and a variety of other delights!</p> <p>Always rinse and dry herbs before use to avoid consuming incidental contaminants.</p> <p>As a Vegan alternative you can use ground flax seeds and water (flax eggs) instead of egg white. You can also substitute your favorite sweetener, fine sugar, fructose, or granulated Stevia instead of sugar.</p> <ul> <li>As with any usage of raw egg, take appropriate precautions in handling properly and obtain eggs from a reputable source.</li> </ul>
Source: Jay Dowling
Servings: Serving size 1-3 leaves, number of servings dependent on size and quantity of leaves chosen.
Ingredient keywords: mint, water, egg, sugar
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Candy Roaster Pie

From Rose Creek Farms Coop

<p>Ingredients:<br /> 1-1/2 cups of heavy cream <br /> 2 cups of Candy Roaster Squash puree, see instructions<br /> 4 large eggs, beaten<br /> 1/2 cup white sugar <br /> 1/4 cup brown sugar <br /> 1 tsp. ground cinnamon<br /> 1/8 tsp. ground cloves<br /> 1/8 tsp. ground allspice<br /> 1 prepared raw pie crust</p> <p>Instructions:<br /> Add everything together and mix well. Pour into a prepared raw pie crust<br /> and put into a preheated 450F degree oven and set a timer for 15 minutes.<br /> When the timer goes off set the oven temperature to 350F degrees and bake<br /> for another 45 minutes or so until the edges of the pie are browning and<br /> the center is solid. Remove the pie from oven and cool for about 30 to 45<br /> minutes.</p> <p>For the Candy Roaster Squash Puree: Use a medium sized Candy Roaster<br /> squash , about 3 pounds. Cut open, take out the seeds and place the squash<br /> cut side down on a cookie sheet and into a 350F degree oven for about 45<br /> minutes; cook until it is softy and there is liquid on the bottom of the<br /> pan. When the squash is cooked take out of the oven, flip them over so the<br /> flesh side is facing towards the ceiling so it will cool faster.</p> <p>Take the cooked squash, remove the flesh and mashed it into a puree using<br /> a fork, a potato masher or a food processor to get the flesh smooth. If<br /> the squash seems watery put the puree into a strainer and let the water<br /> drip out for a couple of minutes, you can quicken this by gently pushing<br /> on the pulp in the strainer.</p>
Source: http://www.hungrybrowser.com/phaedrus/m1019F07.htm#2
Servings: 1 pie
Ingredient keywords: candy
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Canistel (eggfruit) Pie

From Mabry's Online Market

<p>A tropical fruit treat.</p> Vegetarian!
Source: A recipe from Ms. Phyllis Storey in Homestead, FL.
Servings: 1 8 or 9 inch pie
Ingredient keywords: canistel,, brown, nutmeg, lime, egg
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Canned Juliet Tomatoes

From ALFN Local Food Club

<p>Provided by Chuck Crimmins. A great way to (1) buy bulk local tomatoes for a cheaper price, and (2) preserve them for the winter!</p> Vegetarian! Vegan!
Source: Chuck Crimmins
Servings: 10lbs of tomatoes makes approximately 2.5 quart jars
Ingredient keywords: Tomatoes
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Canned Salsa

From ALFN Local Food Club

<p>Seriously! You&#8217;ve gotta preserve your tomatoes before they&#8217;re all gone, and you&#8217;re left buying the tasteless grocery kind! We&#8217;re Arkansans! We love salsa!</p> Vegetarian! Vegan!
Source: Chuck Crimmins, and the Ball Blue Book
Servings: 6 half pint jars
Ingredient keywords: Tomatoes, Peppers, Peppers, Garlic
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Cantaloupe Sorbet

From ALFN Local Food Club

<p>This simple sorbet captures the flavor of summer!</p> Vegetarian! Vegan!
Source: bellalimento.com
Servings: 4-6, depending on serving sizes and size of cantaloupe
Ingredient keywords: cantaloupe
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Cantaloupe with Fresh basil

From Statesboro Market2Go

<p>This is just about the easiest and most taste bud popping way to eat cold cantaloupe Try it as a pass around appetizer before dinner OR as snack in the refrigerator&#8230;</p>
Source: Anne Newell
Servings: 1 cantaloupe cut into inch cubes maybe 6 folks???
Ingredient keywords: cantaloupe, basil
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Caramelized Cabbage and Onion Pasta with Bread Crumbs

From Farm Where Life is Good

<p>Quite a combo of flavors and textures; quite filling.</p>
Source: New York Times, adapted by blogger A Little Bit Crunch, re-adapted by Razz
Servings: 8
Ingredient keywords: garlic, sage, cabbage, onion
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Cari's JBO Market Veggie Tian

From Jonesborough Locally Grown

<p>I made this using ingredients from the <span class="caps">JBO</span> Market, with the exception of the olive oil. It can be made vegan by leaving out the cheese, and gluten free by leaving off the breadcrumbs. Eggplant can also be used in place of, or in addition to, the other sliced veggies. Just slice thin and salt for a while to let it sweat, and rinse off.</p> Vegetarian!
Source: Cari Jarman
Servings: 4 as a main, more if used as a side
Ingredient keywords: olive, onion, garlic, tomato, potato, squash, zucchini, thyme, cheese, breadcrumbs, salt
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Carmalized onion sourdough biscuits

From Farm Where Life is Good

<p>These biscuits are sublime, if you like sourdough. Keeping a sourdough starter is pretty easy, and it makes for wonderful pancakes on the weekend and pretty darned good biscuits!</p> Vegetarian! Vegan!
Source: Adapted from www.kingarthurflour.com
Servings: 6
Ingredient keywords: onion, maple, chives
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Carrot Cake

From Statesboro Market2Go

<p>Looking for your next quarantine baking project? Consider trying out this delightful cake that can be made with the stone ground flour, the farm fresh eggs, and of course, the wonderful locally grown carrots that are available at Market2Go. Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian!
Source: Joy of Cooking cookbook
Servings: Varies depending upon size of slices
Ingredient keywords: flour, egg, nut, carrot
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Carrot Cilantro Soup

From CSA Farmers Market

<p>A very simple to make soup. Excellent if you love cilantro. Not fond of cilantro? substitute parsley!</p> Vegan!
Source: adapted from a recipe found on the www
Servings: 4 - 6
Ingredient keywords: carrots, sweet, garlic, cilantro
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Carrot Ginger Soup

From Champaign, OH

<p>We had a mess of sweet winter carrots, and needed something new to try with them. Here we found a winning recipe.</p> Vegetarian!
Source: Kitchen Revelry Cookbook by Ali Larter - featured in Family Circle Magazine March 2014
Servings: 6
Ingredient keywords: carrots, orange, ginger, coconut
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Carrot Soup

From Traveling Desperado

<p>Our grandson JW loves this soup. Our favorite blend is, chicken stock, Thyme, Marjoram, Basil and I add a dash of Parsley with Greek Yogurt.<br /> This soup will last a week in the refrigerator, or Freeze in containers for lunch.</p> Vegetarian! Vegan!
Source: Paulette Rink
Servings: 4-6
Ingredient keywords: carrots, onion
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Carrot Top Soup

From CSA Farmers Market

<p>Young, tender carrot greens can be good. This recipe uses them, along with the carrots, in a soup that can be vegetarian, or vegan with a few substitutions.</p>
Source: adapted from Local Flavors by Deborah Madison
Servings: 4
Ingredient keywords: carrots, scallions, thyme, dill
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Carrot Top Soup Recipe

From United States Virgin Islands

<p>Carrot Top Soup Recipe</p> <p>4 lbs of small to medium carrots with tops and roots <br /> 2 tablespoons butter <br /> 3 tablespoons white rice <br /> 2 large leeks, white parts only <br /> 2 thyme or lemon thyme sprigs <br /> 2 tablespoons chopped dill, parsley, or celery leaves <br /> salt and freshly ground pepper <br /> 6 cups vegetable stock, chicken stock, or water <br /> Pull or pluck the lacy leaves of the carrot greens off their stems. You should have between 2-3 cups, loosely packed. Wash, then chop finely. Grate the carrots or, if you want a more refined-looking soup, finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1 1/2 teaspoons slat and add the stock. Bring to the boil and simmer until the rice is cooked, 16-18 minutes. Taste for salt, season with pepper, and serve.</p> Vegetarian!
Source: http://www.carrotmuseum.co.uk/carrotops.html
Servings: a bunch of carrot lovers
Ingredient keywords: carrot
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Carrotcake Cupcakes

From The Wednesday Market

<p>Wonderful healthy carrotcake cupcakes</p>
Source: Breadbeckers class handout Christmas 2011
Servings: 48 cupcakes
Ingredient keywords: flour, baking, baking, salt, eggs, sugar, oil, cinnamon, carrots, cream, butter, vanilla, sugar
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Carrots and Nothing Else Cake

From Farm Where Life is Good

<p>Great spice, all carrots! A very moist, nothing-but-carrot cake…no raisins, coconut, or other disturbances.</p>
Source: Adapted from VegWeb.com
Servings: 9x13" pan (you choose!)
Ingredient keywords: oil, apple, flax, carrot, sugar, molasses, flour, salt, baking, cinnamon
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Cashew Mylk

From Superior Seasons

<p>Raw Foods Recipe!<br /> This is my absolute <span class="caps">FAVOURITE</span> nut mylk &#8211; unlike almond mylk, there is no need to strain afterwards (if that bothers you), it&#8217;s so quick and easy, and it tastes AMAzing! There are many variations to make your own nut mylks out there, so experiment with using agave/honey to sweeten, adding Vanilla bean, or just leaving it plain. We use this recipe in everything from soups to faux coffee . . .and if you&#8217;ve just made it fresh and pour it into your steaming mug, it looks and tastes just like a latte, minus the cow! Mmmmmmm</p> Vegetarian! Vegan!
Source: My own variation of several other recipes! Breathe Live Breath Green Yoga and Spiritual Studio
Servings: Makes 5 cups approx.
Ingredient keywords: cashews, sea, dates
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Cattle Tracks Organic Roast in a Slow-Cooker / Crock-Pot

From Mid Del Farmers' Market

<p>Take a tender, tasty, healthy grass-pastured, organic chuck or arm roast<br /> Bake it low, bake it slow<br /> <span class="caps">ENJOY</span>!</p>
Source: Kris Gosney, John's Farm
Servings: Serves 6
Ingredient keywords: beef roast, olive, olive, olive
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Cauliflower "Fried Rice"

From Dothan, Alabama

<p>I don&#8217;t eat any grains but fried rice has always been a favorite food. This is my own variation of cauliflower fried rice. What I use changes depending on what&#8217;s available. <span class="caps">ALL</span> my ingredients are either locally sourced or organic. Adjust seasonings to taste. I used black pepper, cayenne pepper, garlic powder, dehydrated, cubed ginger</p>
Source: Patty Donovan
Servings: 9
Ingredient keywords: Chicken, Peas, carrots, Cauliflower, Broccoli, Olive, Tamari, onion, Garlic, Ginger, Eggs
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Cauliflower and Basil Soup

From Farm Where Life is Good

<p>A creamy soup made so simply by the blending of the cauliflower, so very low fat. Simple and easy. Can’t go wrong with basil, even if cauliflower gives you pause.</p> Vegetarian! Vegan!
Source: The Mix--Twin Cities Natural Food Co-op Production Mar/Apr 2013
Servings: 4-6
Ingredient keywords: cauliflower, onion, basil
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Cauliflower and Fennel Gratin

From Northeast Georgia Locally Grown

<p>It&#8217;s always a challenge for me to try new recipes when guests are coming for dinner. This was a huge hit so I am passing it on!</p> Vegetarian!
Source: Southern Living Recipes
Servings: 4 healthy servings
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Cauliflower BBQ bites

From Farm Where Life is Good

<p>Amazing things you can do with cauliflower. I am slowly becoming a fan.</p>
Source: http://plantbasedonabudget.com/recipe/bbq-cauliflower-bites/
Servings: 2-4
Ingredient keywords: cauliflower, paprika, maple
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Cauliflower Marranca

From Athens Locally Grown

<p>A simple spring recipe</p>
Source: <i>The Moosewood Cookbook</i> by Mollie Katzen
Servings: Serves 5-6
Ingredient keywords: mushroom, onion, cauliflower, garlic, basil, cheese
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Cauliflower Steaks, Hummus-Crusted

From Farm Where Life is Good

<p>A very creative way to serve up the crunch white flower.</p>
Source: www.fatfreevegan.com
Servings: 3-4
Ingredient keywords: cauliflower, herb
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Cayenne and Lemon Grilled Okra

From Foothills Market

<p>Looking for something different to do with okra? How about grilling it?</p>
Source: Bless Her Heart Y'all blog
Servings: 4 servings
Ingredient keywords: Okra
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Celery Risotto with Kale

From Farm Where Life is Good

<p>Rich, savory risotto for a satisfying meal. It requires a bit of attention at the stove, but not too bad.</p>
Source: Adapted from The New York Times
Servings: 4-5 generous
Ingredient keywords: broth, oil, onion, celery, rice, garlic, kale, parsley, chives, yeast, wine
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Charleston Style Shrimp and Grits

From Northeast Georgia Locally Grown

<p>This recipe takes me back to growing up in Charleston but is more of a &#8220;treat&#8221; living closer to the mountains now (and for other ingredient reasons haha).</p>
Source: The Happier Homemaker
Servings: 4 servings
Ingredient keywords: grits, lard, parsley, pepper, garlic, belly, green
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Chedda -n- Chive Biscuits

From Farm Where Life is Good

<p>I just love biscuits. These are great as a side to a soup or even accompanying a savory breakfast.</p>
Source: Adapted from: The Uncheese Cookbook by Joanne Stepaniak
Servings: 1 doz biscuits
Ingredient keywords: vinegar, yeast, chives
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Cheese-fried zucchini sticks

From Shoestring Acres

<p>found in my hobby farm mag looks yummy</p>
Source: Hobby farm Mag
Servings: 4 appetizer servings
Ingredient keywords: zucchini
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Cheesy Popcorn Bread

From Statesboro Market2Go

<p>Many people use popcorn as a substitute for croutons in soups and salad. But did you know that you can use popcorn as an ingredient? Besides boosting the whole-grain power of this versatile side dish, the ground popcorn used here adds texture and interest and helps to create a light and airy corn bread.</p> <p>Use a well-buttered cast iron skillet for best results.</p> Vegetarian!
Source: Adapted from The Washington Post
Servings: Makes one pan
Ingredient keywords: popcorn, cornmeal, egg, milk, butter, cheese, pepper
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Cheesy Spaghetti Squash

From Conway, AR

<p>A yummy, healthy take on a wonderful comfort food!</p>
Source: Steve Lunk
Servings: 2-4
Ingredient keywords: spaghetti, beaverfork
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Cheesy Squash Casserol

From Fields of Greens

<p>Wholesome Country Farm currently has a abundance of yellow squash and we have been researching many different recipes to incorporate the squash rather than just have it boring and steamed. This was one of our favorites we made. Hope you enjoy!</p> Vegetarian!
Source: www.foodnetwork.com
Servings: 6-8 servings. Easily feeds a family of 4 with some leftovers
Ingredient keywords: Squash, Vidalia, Butter, Parmesean, Cheddar, Sour, Crackers, Season
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Cheeze Sauce

From Farm Where Life is Good

<p>This versatile, low-fat, rich sauce is integral to Broccoli Cheeze Soup, but wonderful on steamed vegetables, used as fondue or hot dip for appetizers.</p> Vegetarian! Vegan!
Source: Oh She Glows blog
Servings: Depends on how you use it
Ingredient keywords: garlic, onion, pepper
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Cheezy Roasted Broccoli

From Farm Where Life is Good

<p>Always looking for quick and easy broccoli with rich flavor. Here&#8217;s another one; one mixing bowl and one baking sheet. Not too bad…</p>
Source: http://www.babble.com/best-recipes/cheezy-roasted-broccoli-with-a-healthy-twist/
Servings: 2-4
Ingredient keywords: maple, broccoli
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Cherry Tomato Snack Chips

From Athens Locally Grown

<p>Oh-so-simple and delicious! These chewy little veggie chips store well, but you probably won&#8217;t get a chance to find that out, because they beg to be eaten, either alone or as a topping on a nacho or other melted cheese snack. Whether you&#8217;re overwhelmed by a garden full of cherry tomatoes or just enjoy buying them from Locally Grown, this is a wonderful way to use them.</p> Vegetarian! Vegan!
Source: My own recipe, but as simple as it is, I'm sure I'm not the first to come up with it.
Servings: Makes about 1 cup of chips, depending on tomato size. For most efficient use of the oven, I usually make a double batch.
Ingredient keywords: cherry, olive
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Chestnut Cornbread Stuffing

From Stones River Market

<p>A gourmet stuffing with new flavors added to traditional.</p>
Source: William-Sonoma recipes
Servings: 10 to 12
Ingredient keywords: cornmeal, turkey, bacon, onion, celery, chestnuts, sage, parsley, egg
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Chestnut Stuffing for Vegetarians

From Stones River Market

<p>I have modified Martha Stewart&#8217;s original version by substituting vegetarian broth for chicken broth. I will be making the modified version for my vegetarian daughter this Thanksgiving. The proportions can easily be changed according to the number of vegetarian people to be served.</p> Vegetarian!
Source: Martha Stewart website
Servings: 12
Ingredient keywords: bread, chestnuts, butter, onion, celery, sage, broth, parsley
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Chestnuts

From Statesboro Market2Go

<p>Most chestnuts you buy from the store are shipped from China or Italy and are not kept refrigerated so they dry out. Dunstan Chestnuts from The Herb Lady are an American-Chinese hybrid that keeps the best characteristics of American Chestnuts that were wiped out by a blight at the turn of the century.</p> <p>TO <span class="caps">STORE</span> <span class="caps">FRESH</span> <span class="caps">CHESTNUTS</span> &#8211; Because chestnuts are high in carbohydrate, they must be kept in refrigeration and will spoil if kept out at room temperature. Store in a breathable (paper) or open plastic grocery bag in the vegetable bin of the refrigerator. If stored this way they should last for 2-3 months. Do not store in a closed zip lock bag, as they will mold. They get sweeter if you leave them on your counter for 2-3 days before you use them.</p> Vegetarian! Vegan!
Source: The Herb Lady
Servings: As many as you like
Ingredient keywords: chestnut
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Chevon Shepherds Pie

From CAFE

<p>A delicious spring casserole. The addition of fresh tomatoes and dill delight the taste buds!</p>
Source: A Carson Family Favorite
Servings: 6 to 8 servings
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Chewy Cocoa Sorghum Brownies

From Miami County Locally Grown

<p>Our all-time favorite dessert at End of the Road Farm. A variation on a family brownie recipe, using our two go-to ingredients: spelt and sorghum! All-purpose flour can be used instead, but the oats lend well to the spelt&#8217;s texture and nutty flavor.</p> Vegetarian!
Source: Jennifer Ruff
Servings: 16 brownies
Ingredient keywords: sorghum, eggs
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