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Cream Scones

From Northeast Georgia Locally Grown

<p>While traveling in Ireland we found this wonderful recipe, after moving into a mill, we tweaked it to make use of our own grains. Light and rich these scones are the best breakfast treat.</p> Vegetarian!
Source: Sylvan Falls Mill
Servings: makes 12-16 scones
Ingredient keywords: rye, flour, butter, honey, fruit, cream
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Cream-Braised Fennel

From Fresh Harvest, LLC

<p>From Tally: This is from the food blog <a href="orangette.blogspot.com/">Orangette</a>, although she uses cabbage. Let me just say, &#8220;Wow!&#8221; with the fennel!</p> <p>[Note: this is a test entry &#8212; all the details are here, but the ingredients aren&#8217;t listed quite in order.]</p> Vegetarian!
Source: <a href="orangette.blogspot.com/">Orangette</a>
Servings: 4
Ingredient keywords: fennel, butter, salt, cream, lemon, water, oil
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Creamed Celery Soup

From Farm Where Life is Good

<p>Now, this is a &#8220;must&#8221; for winter hot-dishes! Make your own now and, wow, isn&#8217;t it so much easier to put together a nice 1-pan meal when it is dark and cold out._</p>
Source: http://goodnessgreen.com/give-celery-a-go/
Servings: 4
Ingredient keywords: onion, garlic, thyme, celery
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Creamed Corn

From Statesboro Market2Go

<p>This easy to prepare, classic southern favorite can be made with the locally grown corn and traditional stone ground flour available at Market2Go! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: foodnetwork.com
Servings: 2 to 4
Ingredient keywords: corn, flour, cream, bacon, butter
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Creamed Moringa

From Suncoast Co-op

<p>A delicous way to use Moringa.</p>
Source: My own
Servings: 4
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Creamed Pearl Onions

From Athens Locally Grown

<p>Onions have been cooked and eaten since at least the 4th millenium B.C., and the creamed version is still so popular that it can be found in the frozen foods cabinet at local supermarkets. However, nothing compares with home cooking with fresh, local ingredients, and this recipe is really simple. Pearl onions are little scallions harvested in the spring, so a common traditional variant of this recipe also includes that other spring crop, green peas. (Sauteed mushrooms are still another delicious addition!) This is a good recipe for people who don&#8217;t think they like onions. Onions are actually relatives of lilies, and if the little onions are freshly harvested, when you fix them this way, they not only do not taste &#8220;oniony&#8221; &#8212; you actually may be able to detect a faint floral undertone to the taste.</p> Vegetarian!
Source: A family recipe, but probably originally from one of the editions of Irma Rombauer's classic, Joy of Cooking
Servings: 4
Ingredient keywords: onion, butter, flour, milk, cheese
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Creamy Basil Pesto

From Russellville Community Market

<p>This simple recipe combines fresh herbs (like basil from the market) and great tasting ingredients to add some flavor to any dish.</p>
Source: Now Eat This! by Rocco DiSpirito
Servings: Makes 1 3/4 cups (7 servings)
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Creamy Cabrito Soup

From App Farm to Family Cooperative

<ul> <li>2 c. chopped leftover cabrito meat</li> <li>1 can whole kernel corn</li> <li>1 can sliced new potatoes</li> <li>1 can sliced new potatoes</li> <li>1 can cream of broccoli soup</li> <li>1 can cream of potato soup</li> <li>1 c. skim milk</li> <li>1 1/2 c. water</li> <li>Salt &amp; pepper to taste</li> </ul> <p>Drain corn and potatoes and combine all ingredients. Simmer, stirring occasionally until desired consistency is reached.</p>
Source: www.jackmauldin.com
Servings: Serves 4
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creamy cheese grits

From Jonesborough Locally Grown

<p>ever since i was a little girl growing up on a farm in gorgia i have eaten grits. and there is nothing better form comfort food</p>
Source: Shell Mill
Servings: feeds 4 people
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Creamy coleslaw

From Farm Where Life is Good

<p>Coleslaw is easy to make even if you don&#8217;t follow the recipes to the letter. The creamy, sweet, tangy, crunch can be a traditional side-salad, a southern traditional hot sandwich topper or a quick lunch meal on the go.</p>
Source: An amalgamation
Servings: 2-4
Ingredient keywords: shallot, cabbage, pepper, cabbage, carrot
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Creamy Cucumber Salad

From Greener Acres Farm

<p>We have made this several times for the family, and they <span class="caps">LOVE</span> it. I make a large dish by doubling the recipe and add onions thinly sliced.</p>
Source: http://www.spendwithpennies.com/creamy-cucumber-salad/
Servings: original recipe - 8 servings
Ingredient keywords: cucumber, cream, onion, dill
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Creamy cucumbers and dill

From Farm Where Life is Good

<p>Very fresh taste. Better than any ol&#8217; ranch dip stuff you can buy in the store. And it uses up those cucumbers pretty fast!</p>
Source: My brain
Servings: depends on how it is used
Ingredient keywords: garlic, shallot, dill
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Creamy Green Papaya Soup

From Suncoast Co-op

<p>As a professional chef I am always looking for unique and delicious ways to use in season ingredients. The star of this dish is the Green Papaya. This soup is a great winter meal that warms your heart as well as your insides. I hope you enjoy.</p> Vegetarian! Vegan!
Source: A creation of my own.
Servings: This recipe will make 4 quarts of soup.
Ingredient keywords: Rosemary, Bay, Papaya
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Creamy Grits with Collard Greens and Wild Mushrooms

From GFM

<p>A friend who lives in the state of Washington and hunts wild mushrooms (something you should do only if you truly know the edible from the poisonous ones)likes to make this for his family as a satisfying cool-weather dish.</p> Vegetarian!
Source: Arthur, my neighbor at one time, and still a friend via email.
Servings: Serves 4
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Creamy Italian Dressing

From Miami County Locally Grown

<p>My Grandma&#8217;s Italian Mix is based on my Italian Maria&#8217;s spice mix that she used for <span class="caps">EVERYTHING</span>. One day I wanted a creamy dressing other than the regular oil and vinegar I make with Maria&#8217;s Italian Mix so I thought what would Grandma do ?<br /> Yes you are right; I added cream cheese and mayonnaise to Grandma&#8217;s Mix and it was wonderful !</p> Vegetarian!
Source: McGuffey Herb & Spice Co.
Servings: 1 1/2 cups
Ingredient keywords: Cream, Real,Mayonaise, Italian, Milk
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Creamy Mushroom Soup

From Winnsboro, TX

<p>Delicious broth mushroom soup! Excellent flavor and warms the soul.</p>
Source: New Morning Acres
Servings: 6-8
Ingredient keywords: garlic, butter, mushroom, flour, salt, basil
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Creamy Summer Squash Soup

From Suwanee Whole Life Co-op

<p>A delicious way to incorporate the health benefits of bone stock while using all the summer squashes! This soup is a smooth and rich summertime treat.</p>
Source: Very loosely adapted from The Food Charlatan's Creamy Zucchini Soup Recipe
Servings: 4-6
Ingredient keywords: butter, onion, garlic, squash, bone
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Crème Fraîche Roasted Salmon

From Athens Locally Grown

<p>You&#8217;d think this recipe is too simple to be any good, and it&#8217;s so simple it barely qualifies as a recipe, but I tried it on a whim and you know what? It&#8217;s really, really good.</p>
Source: Bon Apetit Magazine, June 2009
Servings: 4 to 6 servings
Ingredient keywords: salmon, creme, fennel
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Creole Stuffed Peppers

From Farm Where Life is Good

<p>Some wonderful flavors and a nice way to serve in its own dish. Use up those herbs you saved all season!</p>
Source: Adapted from: Veganomicon
Servings: 4-8
Ingredient keywords: pepper, onion, jalapeno, carrot, garlic, oregano, basil, thyme, tomato, wheat, parsley
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Crispier Sweet Potato Fries

From Suwanee Whole Life Co-op

<p>easy side dish</p>
Source: Submitted by Jessica Ames
Servings: 6 servings
Ingredient keywords: egg
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Crispy eggplant with spicey tomato sauce

From Augusta Locally Grown

<p>I don&#8217;t really like eggplant but this was very good. It made a convert out of me.<br /> 1.Preheat an oven to 400 degrees F (200 degrees C). <br /> 2.Sprinkle the eggplant slices with a little salt on each side. Place onto a baking sheet, and set aside for 10 minutes. After 10 minutes, blot with paper towels to remove the moisture that has accumulated. Meanwhile, beat the eggs and milk together in a mixing bowl; set aside. Mix the Parmesan cheese and wheat germ until evenly combined; set aside. <br /> 3.Dip the dried eggplant slices into the egg, allow excess egg to drip off, then press into the Parmesan cheese mixture until coated on both sides. Gently shake off any excess Parmesan cheese, and place the eggplant slices onto a baking sheet. Repeat with remaining eggplant slices. <br /> 4.Bake in the preheated oven until tender and golden brown, 15 to 20 minutes. While the eggplant slices are baking, cook and stir the tomato sauce and cayenne pepper in a saucepan over medium heat until hot. When the eggplant is done, pour the sauce over top, and sprinkle with mozzarella cheese to serve.</p> Vegetarian!
Source: All Recipes
Servings: 4
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Crispy fried onions

From Athens Locally Grown

<p>Crispy fried onions are a nice condiment or ingredient in a lot of dishes. Especially Asian recipes. Once prepared they can be stored in the refrigerator for several weeks in an airtight container.</p> Vegetarian!
Source: Amy and recipe book The Burmese Kitchen
Servings: About 1 cup
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Crispy Italian Baked Eggplant

From Statesboro Market2Go

<p>These delicious crispy eggplant slices work great as either served plain as a side dish or as a base for toppings like tomato sauce and/or melted cheese. Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian!
Source: Georgiagrown.com
Servings: 6-8
Ingredient keywords: eggplant, bread, Parmesan, oregano, butter
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Crispy Leeks

From Farm Where Life is Good

<p>Herb-crusted tofu with crispy baked leeks alongside mashed potatoes and kale sauteed with garlic. What a pairing!</p>
Source: Eating Well Magazine
Servings: 2-3
Ingredient keywords: leek, garlic
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Crispy Mushroom Fry - King of Morel Recipes

From Superior Seasons

<p>This is one of the simplest morel recipes going, and a great way to enjoy them. Many people make this recipe with flour, but I&#8217;ve used panko breadcrumbs to mix it up and make &#8217;em extra crunchy.</p> <p>Amounts of morels aren&#8217;t listed. Just keep beating eggs and adding more butter to the skillet until the mushrooms are gone, which will be sooner than you want!</p>
Source: Mushroom-appreciation.com
Servings: Not enough!
Ingredient keywords: morel, egg, Flour, butter
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Crispy Paprika Chickpeas

From Farm Where Life is Good

<p>Full flavor, high protein snacking, at its best!</p>
Source: biggirlssmallkitchen.com
Servings: 4c
Ingredient keywords: paprika, thyme
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Crispy Peanut Tofu & Cauliflower Rice Stir Fry

From Farm Where Life is Good

<p>Crispy tofu that&#8217;s baked not fried and tossed in a 5-ingredient peanut glaze! Serve over cauliflower rice with sautéed veggies for a completely plant-based meal that&#8217;s gluten free!</p>
Source: minimalistbaker.com
Servings: 2
Ingredient keywords: cauliflower, garlic, maple, cilantro
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Crispy Sesame Kale

From Farm Where Life is Good

<p>Quick and easy with an unusual flair. And plenty of those great phytochemicals! Eat straight, or dab in your favorite sauces.</p>
Source: Big Vegan by Robin Asbell
Servings: Depends, 2-4
Ingredient keywords: kale
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Crispy Slaw with Cucumber Dressing

From Dothan, Alabama

<p>This is a vinegar based slaw made with Casa Perdido Cucumber Vinegar. This type of slaw is similar to a Health Salad, Pepper Slaw or a Southern Slaw. Since there is no dairy products used it makes a perfect summer picnic salad. It is healthy and easy to tweak to suit your taste. It refrigerates well and taste better if it sits overnight in the fridge.</p> Vegetarian!
Source: A touch of my grandmother, a bit of my mom and a little of me
Servings: 4-6 good size servings
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Crispy Tofu Salad

From Farm Where Life is Good

<p>Tofu is actually quite good. We eat it a lot and can tell good tofu from not so good tofu. It&#8217;s not just a protein to add to something with lots of sauce that will be absorbed by the tofu. This &#8220;shake-n-bake&#8221; salad is excellent</p>
Source: http://hipsterfood.tumblr.com/post/74849088282/westsoy-remember-those-vegan-cheesesteaks-us
Servings: 2-4 depending
Ingredient keywords: mesclun, cauliflower, cucumber, maple
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Crock Pot Balsamic Pork Roast

From Greener Acres Farm

<p>Our customer S.M. provided us with the link to this recipe. She writes: &#8220;Made this recipe tonight with the pork roast you delivered on Friday, and it was delicious!! Thank you! : )&#8221;</p> <p>The author of the recipe wrote: &#8220;I love making pork in the slow cooker, it&#8217;s so easy and literally falls apart once cooked. Here it&#8217;s cooked with balsamic vinegar and honey which gives it a slight tang that I love!&#8221;</p> <p>Thank you S.M. for sharing! If you or a friend have a recipe that you love using our farm fresh products, please share it with us.</p>
Source: http://www.skinnytaste.com/crock-pot-balsamic-pork-roast/
Servings: Approx. 8 3 oz servings
Ingredient keywords: pork, honey
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Crock pot BBQ Chicken Drums

From Miami County Locally Grown

<p>Suggested sides: Baked french fries and cole slaw</p>
Source: King's Poultry Farm
Servings: 4-6
Ingredient keywords: King's, BBQ, Water, Salt,, Garlic, Oil
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Crock Pot Creamy Tomato Soup

From Farm Where Life is Good

<p>A little bit of chopping and then toss it in the crockpot for a slow cook overnight. Lunch for a week!</p>
Source: skinnytaste.com
Servings: 5-6
Ingredient keywords: celery, carrot, onion, tomato, thyme, herb
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Crockpot Breakfast Casserole

From CSA Farmers Market

<p>There&#8217;s nothing better on a cold morning than waking up to this hot and delicious breakfast casserole.This is an easy recipe that will cook while you sleep. Kids and guests can serve themselves and let you sleep in!</p>
Source: Michelle Steiner
Servings: Serves 4-6
Ingredient keywords: sausage, onion, Eggs
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Crockpot chicken wings in sorghum BBQ sauce

From Miami County Locally Grown

<p>The original recipe is from food.com and uses honey instead of sorghum. I like sorghum better &#8211; it adds a little smokiness to the flavor. Wings will be falling off the bone tender after cooking.</p>
Source: food.com
Servings: About 4 - 6
Ingredient keywords: chicken, sorghum, garlic
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Crockpot Lentil Stew

From Farm Where Life is Good

<p>A colorful soup, easy to make, and full of nutritious vitamins!</p>
Source: An amalgamation
Servings: 4-6
Ingredient keywords: lentils, carrot, celery, onion, squash, tomato, pepper, pepper, oregano, basil, thyme, sherry, kale
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Crockpot Marinara Sauce

From CSA Farmers Market

<p>This is my staple marinara sauce. I use it for a dipping sauce for breadsticks, on pasta, lasagna, and artisan style pizza. I double the recipe and freeze it in single serving containers.</p> Vegetarian! Vegan!
Source: cut from an old "Cooking Light" magazine my library was throwing out.
Servings: 6 cups or so.
Ingredient keywords: onion, herb, garlic
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Crunchy Baked Chicken

From Miami County Locally Grown

<p>Yum!!</p>
Source: King's Poultry Farm
Servings: 5-7
Ingredient keywords: King's, Milk, Seasoned
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Crunchy Chinese Salad

From The Wednesday Market

<p>Delicious crunchy salad, Good for a pot luck dinner or large family gathering.</p> Vegetarian! Vegan!
Source: Paula Deen
Servings: A whole lot! Or as your grandparent might say...It makes a wash pot full!
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Crushed Heirloom Potatoes

From McMinnville Locally Grown

<p>As with tomatoes, the profusion of heirloom varieties of potatoes at farmers’ markets has helped us rediscover them as a seasonal ingredient in a rainbow of flavors, colors, and textures. For even cooking, choose potatoes that are about the same size.</p> Vegetarian!
Source: Bon Appetit, January 2005
Servings: 6 to 8
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Crushed Heirloom Potatoes

From Athens Locally Grown

<p>As with tomatoes, the profusion of heirloom varieties of potatoes at farmers’ markets has helped us rediscover them as a seasonal ingredient in a rainbow of flavors, colors, and textures. This recipe is the perfect vehicle for trying any number of them. Nutty, creamy La Ratte fingerlings are a favorite of French chefs. German Butterballs, as their name suggests, are soft and buttery. For even cooking, choose potatoes that are about the same size.</p> Vegetarian!
Source: Bon Appetit, January 2005
Servings: Serves 6 to 8
Ingredient keywords: potatoes, cheese, pecans, augula
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Crushed Heirloom Potatoes

From Superior Seasons

<p>Creamy, cheesy, potatoey goodness&#8230;</p>
Source: adapted from Epicurious
Servings: 6-8
Ingredient keywords: potatoes, arugula
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Crustless Quiche

From Joyful Noise Acres Farm

<p>So easy and versatile. This recipe is easy to double to make one now and freeze one for later</p>
Source: Joyful Noise Acres Farm
Servings: 4-8
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Crustless Quiche

From Porterdale, GA

<p>Quiche is such a great way to enjoy eggs while using up bits of cheeses and veggies from the fridge &#8211; and leftover quiche makes a great packable lunch for tomorrow.</p>
Source: Williams Family Farm Quiche
Servings: 6
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Cuban Oregano Bhajis

From McMinnville Locally Grown

<p>Deep fried cuban oregano.</p>
Source: surfing the web (sorry, forgot to get the location)
Servings: 2
Ingredient keywords: oregano
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Cucumber Agua Fresca

From Athens Locally Grown

<p>Agua fresca, which is Spanish for &#8220;fresh water,&#8221; is made from a base of sweetened water with various flavorful additions. This version, with cucumber, basil, and fresh mint, is both refreshing and restorative on a hot day. Try experimenting &#8212; For variations on this version, you can use various melons, berries, or herbs that you may have on hand; just throw them all in the blender. A splash of rum or vodka makes this a great before-dinner drink.</p> Vegetarian! Vegan!
Source: Better Homes and Gardens magazine, p. 200, September 2010
Servings: 6
Ingredient keywords: cucumber, mint, basil, lime
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Cucumber and Tomato Salad

From Conway Regional Farmers Market

<p>Try this yummy salad recipe on its own or with your favorite dish. This can be made with fresh veggies from your Farmers Market Veggie Box. Enjoy!<br /> Prep Time: 15 minutes</p>
Source: Conway Regional Health System Culinary Wellness Team
Servings: 4-6
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Cucumber Lime Granita

From Farm Where Life is Good

<p>We haven&#8217;t tried this one yet, but getting up the nerve. (You&#8217;ll need a good movie in the <span class="caps">DVD</span> player to keep you company while you scrape.) Probably will substitute maple syrup for the sugar. Yep, I think it is worth it.</p>
Source: Cookinglight.com
Servings: Depends on how hot it is outside!
Ingredient keywords: cucumber
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Cucumber Mint Salad

From The Wednesday Market

<p>In my garden, we grow pickling cucumbers that are crisp, firm, slightly sweet and particularly easy to grow. Nevertheless, there are a variety of cucumbers that are much sweeter, juicier and, frankly, tastier than mine. This recipe will work with whatever cucumbers you have, but if you find yourself at a farmers market confronted with ‘Sikkim,’ ‘Poona Kheera’ or ‘Lemon’ cucumbers, you’re in for a great treat, so don’t be scared away by their nontraditional appearance.</p> Vegetarian! Vegan!
Source: Mother Earth News
Servings: 4
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Cucumber Relish Compote

From Athens Locally Grown

<p>When cucumbers are in season in your garden or at Locally Grown, it can seem like there <span class="caps">MUST</span> be other ways to eat them besides as salads or the usual sorts of pickles! Yes, there are, and this unusual but tasty combination can even be home-canned to enjoy over the winter! Of course, it can also just be used fresh. The flavor becomes richer when it is stored for a few weeks, however.</p> Vegetarian! Vegan!
Source: A recipe from Family Circle magazine, Sept. 1966
Servings: 9 pint jars of relish
Ingredient keywords: cucumber, onion, orange, vinegar
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