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!

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Baked Chiles Rellenos

From Conway, AR

<p>A variation of the customarily fried rellenos. May be used as a side or main dish and a meat filling may be substituted for the cheese.</p>
Source: New Mexico State University, Cooperative Extension Service Circular 396.
Servings: six
Ingredient keywords: peppers, cheese, eggs
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Baked Chiles Rellenos

From Spa City Local Farm Market Co-op

<p>A variation of the customarily fried chiles rellanos. May be used as a side or as a main dish and stuffed with meat instead of cheese if desired.</p>
Source: New Mexico State University, Cooperative Extension Service Circular 396.
Servings: Six
Ingredient keywords: peppers, cheese, eggs
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Baked Eggplant and Tomatoes

From Citrus County Locally Grown

<p>You can grow virtually <span class="caps">EVERYTHING</span> in this recipe in your own garden! Any variety of eggplant, onion, sweet pepper, and tomatoes can be used. Mix and match your favorites and experiment with new varieties to make this a little different every time.</p> Vegetarian! Vegan!
Source: Mrs. Wilson's Cook Book (1920)
Servings: unknown
Ingredient keywords: Eggplant, Pepper, Onion, Salt, Paprika, Tomato, Cornstarch
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Baked Eggs

From McMinnville Locally Grown

<p>J.B. loves this recipe that our friend, Beth Brown, shared from her Weight Watcher&#8217;s magazine. And it&#8217;s only 126 calories!</p>
Source: Weight Watcher's Magazine
Servings: 6 servings
Ingredient keywords:
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Baked Eggs in Maple Toast Cups

From Miami County Locally Grown

<p>A twist on an egg and bacon sandwich with that incomparable maple flavor &#8211; yum! Even better, they&#8217;re easy, and great for company!</p>
Source: The Official Vermont Maple Cookbook, pamphlet by the Vermont Dept of Ag
Servings: serves 3-6
Ingredient keywords: butter, maple, bread, bacon, egg
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Baked Flounder with Tomatoes and Basil

From Statesboro Market2Go

<p>A simple but refined dish that can be made with the local wild caught flounder and fresh produce available on Market2Go. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Servings: 4
Ingredient keywords: tomato, garlic, basil, flounder
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Baked Kohlrabi Fries

From Farm Where Life is Good

<p>An odd one, the kohlrabi veggie, but pretty darn good! Milder than broccoli and much more versatile!</p>
Servings: 2-3
Ingredient keywords: kohlrabi
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Baked Okra

From Conway Regional Farmers Market

<p>This is a quick, easy, and healthy way to prepare your fresh okra from the Farmer&#8217;s Market veggie box! Make it as a side dish for your dinner, or as a delicious afternoon snack. Enjoy!</p> Vegetarian!
Source: Conway Regional Health System Culinary Wellness Team
Servings: Multiple
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Baked Potatoes

From Conway Regional Farmers Market

<p>A classic that everyone loves. Add this as a side dish to your favorite meal or eat alone! This dish can be made with the fresh veggies from your Farmers Market veggie box. Enjoy!</p> Vegetarian!
Source: Conway Regional Health System Culinary Wellness Team
Servings: Dependent on amount of potato(es)
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Baked Rabbit

From Athens Locally Grown

<p>I have many memories of being served a variety of small, wild game at my grandparents&#8217; house in Tennesse as a child. Yes, they were hillbillies! They grew, fished, and hunted most everything they ate. Rabbit was commonly served, usually fried or stewed. This was my first try at cooking it myself (thirty something years later) and was happily surprised at how well it turned out. I read several recipes online and came up with my own version of a baked recipe. Knowing how much love and care they put into their farm, I purchased this delicate and tasty rabbit from Broad River Pastures.</p>
Source: Shalley Carrell's culmination
Servings: 3
Ingredient keywords: rabbit, butter, onion, mushrooms, cream
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Baked Spaghetti

From Statesboro Market2Go

<p>A delicious spaghetti recipe that uses predominantly market sourced ingredients. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: Victory Garden General Store
Servings: Not listed
Ingredient keywords: egg, Parmesan, butter, garlic, sausage, mozzarella, herb
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Baked Zucchini

From Athens Locally Grown

<p>A yummy way of fixing zucchini (or other summer squash) that concentrates the flavor and keeps the squash from being watery. It works with an oven meal, or on the grill or campfire. Bonus: No pan to wash!</p>
Source: Our own recipe
Servings: 4
Ingredient keywords: zucchini, olive, thyme, oregano, Parmesan
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Baked Zucchini Sticks

From McMinnville Locally Grown

<p>A guilt-free way to enjoy &#8220;restaurant-style&#8221; zucchini sticks.</p>
Source: King Arthur Flour
Servings: about 3 dozen sticks
Ingredient keywords: zucchini, eggs
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Balsamic Roasted Potato Salad

From Foothills Market

<p>Looking for an alternative to the mayo-based potato salad for your family picnic? This recipe cuts out the mayo by using healthy olive oil, honey, and balsamic vinegar to dress roasted new potatoes.</p>
Source: Your Homebased Mom blog
Servings: 8
Ingredient keywords: Potatoes, Honey, Garlic, Green, Parsley
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Balsamic Vinaigrette

From Stones River Market

<p>This recipe came to me from a customer, Abby Moore. I made a request for salad dressings since there are a lot of greens available on the Market right now. From Abby &#8220;If you get it just right, it will sit on top of the veggies and coat them evenly rather than puddling down at the bottom of the bowl.&#8221;</p> Vegetarian! Vegan!
Source: What's Doug Eating - from Abby Moore
Servings: several salads
Ingredient keywords: lettuce
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Bamia - Okra Stew with Lamb

From Statesboro Market2Go

<p>This is an old Middle-Eastern recipe served with short grained rice. The meat and okra are never made at the same time, meat is always made first or even in a separate pot, then later added together. You&#8217;ll get mushy okra if you cook them together at the same time.</p>
Servings: 8
Ingredient keywords: okra, lamb, tomato, onion, garlic, oil, cumin, coriander, cinnamon, butter, lemon
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Banana Nut Winter Smoothie

From Upstate Locally Grown Market

<p>Use our local pecans and local yogurt just because you can!<br /> A wonderfully delicious way to get plenty of antioxidants, fresh fruit, nuts, and natural immune boosting yogurt cultures in a kid-friendly smoothy!<br /> Nutmeg is touted to have calming qualities by some authorities.</p> Vegetarian!
Source: Adapted from a recipe on Dannon lowfat Yogurt cup.
Servings: one
Ingredient keywords: banana, yogurt, nuts, Cinnamon, honey, Nutmeg
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Bangkok Curry

From Farm Where Life is Good

<p>A wonderful, light noodle dish with crunchy ingredients and a fabulous curry sauce of my favorite, rice noodles. Stolen right out from under the noses of Noodles &amp; Co. restaurant!</p>
Source: MP websearch c/o Noodles & Co. (and then tweaked by me a bit)
Servings: 3-4
Ingredient keywords: broccoli, carrot, onion, pepper, mushroom, ginger, curry, cabbage, tofu
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Baobab Yogurt Bowl

From United States Virgin Islands

<p>I began mixing Baobab in yogurt and am hooked! This super fruit is an ideal ingredient for any yogurt combo.</p> Vegan!
Source: R2R Farm fruit share recipe
Servings: 2-4 people
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Barley and Greens Gumbo

From The Wednesday Market

<p>This recipe has celery, onion, swiss chard, baby spinach, escarole &amp; parsley in it for a taste of the season and you only spend $1.81 per person.</p> Vegetarian! Vegan!
Source: Everyday with Rachael Ray April 2011
Servings: Serves 4
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Basic Basil Pesto

From CSA Farmers Market

<p>This is a very basic recipe which can be adapted to suit your taste or the occasion.</p> Vegetarian!
Source: a multitude of cookbooks and websites.
Servings: variable. depends on the use
Ingredient keywords: Basil, garlic, parmesan
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basic grits

From Jonesborough Locally Grown

<p>this ia a basic recipe from here add anything you want experement see where you can go</p>
Source: Shell Mill
Servings: 4 people
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Basic Pesto

From CSA Farmers Market

<p>This is the most basic basil pesto, made with blanched basil and not too much olive oil.</p> Vegetarian!
Source: "John Ash: Cooking One on One"
Servings: Makes 1 cup of pesto
Ingredient keywords: basil, garlic, Parmesan
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Basic Salad with Fruity Vinaigrette

From Cape Locally Grown

<p>We eat this all the time! With crispy lettuce and greens and this fruity vinaigrette&#8230;.yum! This salad can be as simple or as complex as your ingredients allow&#8212;-fresh or fermented veggies, cheese, nuts, homemade croutons, cured meats, anchovies, etc.</p> Vegetarian! Vegan!
Source: Own
Servings: 6 servings, about 1 1/2 cups each
Ingredient keywords: salad, onion, oil, vinegar, jam, salt, garlic
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Basil Butter

From Russellville Community Market

<p>A yummy addition to chicken, fish or vegetable dishes.</p>
Source: I've used different versions of this recipe for years.
Servings: 16 servings
Ingredient keywords: basil, butter, lemon, pepper, garlic
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