Labor Day Picnic Shopping List

Planning a Labor Day Picnic - allow us to help you plan your menu. You can get everything you need at Thursday's Farmers' Market - over 25 growers and producers will be at market this week - hope you will be too! 

Market Shopping List for Your Labor Day Picnic       

Avello - surprise the vegetarians at your picnic with delicious portobello sliders - check out the blog for the recipe. Herc is bringing a new product this week - marinated mushrooms - use them to top a burger and everyone will be talking!  

Blueberry Hill Farm - the freshest and the sweetest corn on the cob, the juiciest watermelons, and a whole lotta frsh stuff! 

Carmen B's - sweeten up your favorite iced tea and lemonade with Carmen's local honey.

Chile Spot - New this week - Chile Spot offers a wide selection of hot sauces, salsas and spicy chili condiments - their Chipotle Finishing Sauce is fantastic on grilled burgers.  

Dia Doce - Thais has tasty cupcakes for everyone at the picnic - including gluten free and vegan options.  

Ellen April - Ellen's soap makes for a perfect hostess gift! This week they'll be introducing two new citrus soaps... Citrus Sorbet and Citrus & Clary Sage.  

Frecon - love to bake pies - make sure you pick up the tastiest of fruits from Frecon - peaches, plums and early pears - all pie perfect!

Fresh A Peel Hummus - the easy button of appetizers. Pick up a tasting of Richard's flavorful hummus and pair them up with crudites and dippers.

Golden Valley Coffee Roasters - hot or cold - Golden Valley has something for every coffee lover at the picnic. Stop by to try out their delicious iced coffee - a perfect alternative to iced tea.

Good Spoon Soup - Not sure what Kate from Good Spoon is cooking up for this week - just know it's gonna be good! A refreshing cold soup is a perfect light appetizer for any picnic.  

Highland Farm - try a brebis topped with some spicy jam for a crowd pleasing snack! 

John and Kira - Another great option for a hostess gift - who doesn't love chocolate, especially these gorgeous chocolates. 

Laura's Biscotti - house guests over the Labor Day weekend - stock up on Laura's biscotti and granola for an easy breakfast for your guests.

Lindenhof - a grills best friend - you just can't go wrong purchasing quality meats to grill at your picnic. Fantastic chicken selections for the grill. 

Made in the Shade Lemonade - everyone needs a glass of lemonade to sweeten up your market shopping experience. If only Aldo would pack up that amazing beverage in bulk.

Maysies Farm - Sam's got picture perfect veggies for your crudites plate - lighten up your snacks with veggies.

Mompops - buy those amazing popsicles in bulk - everyone is going to ask you where you got them. 

My House Cookies - Marie has the perfect dessert for your picnic - pies or cookies - everyone will think you made it.

Red Haven - a grills best friend - another quality meat option for your BBQ needs. Oh my, the BBQ pork is amazing. 

Schaeffer's Flowers - every picnic table needs a beautiful bouquet of flowers - let Denny recommend something special.   

Shellbark Hollow - be it portobello or beef, every burger is better topped with some delicious cheese. Their marinated cheeses and spreads make great appetizers as well. 

Stadium Grille - Plan your picnic menu over dinner at the park - you can get a lot of great ideas from Bob at Stadium - this week he will be offering a grilled Avello portobello mushroom burger topped with roasted red peppers and Shellbark Hollow goat cheese, and, a grilled Lindenhof chicken sandwich topped with pesto and served on a Wild Flour challah roll!     

Sugartown Smoked - more easy appetizer options - try their smokey spreads on crackers or a baguette. Slice the baguette in half - grill the baguette to toast, slather on a smoked fish spread and top with pieces of more smoked fish.

Taproot Farm - my favorite veggie this summer has been the baby zucchini and yellow squash from Taproot - perfect for a BBQ. Simply grill the baby squash whole - every one loves them! 

Veronica's Doggie Delight - even your four legged friends like to celebrate the Labor Day - pick up a special treat for Rover.

Wentworth Dairy- new this week - Wentworth will be bring cows' milk cheese to the market: hamburger - - - meet cheese - perfect!

Wild Flour Bakery - If you haven't tried the challah rolls you don't know what you're missing - perfect with your choice of burger! 

Waiting Out Irene

Well, the power is still on so what better to do than catch up on recipe reading - I'm always looking for great recipes to feature market producers. Tonight I'm sharing one of my favorite recipes - you can only make this recipe in the summer - why - because everything must be fresh - at the height of summer. Oh sure, you can make this recipe with the produce you can buy at a grocery store - but, I'm warning you - it would simply be a waste of time! You need to make this recipe with farmers' market fresh ingredients!

Only the best summer tomatoes will do.

 

And only the sweetest summer corn will make this recipe a success.

Today's Recipe - Tomato and Corn Biscuit Pie - serving 6 for brunch or a vegetarian lunch / dinner entree. It is summer in one dish!

Tomato and Corn Biscuit Pie
2 cups flour
1 Tablespoon baking powder
3/4 teaspoons salt
6 Tablespoons cold unsalted butter, cut into 1/2 inch pieces
3/4 cup whole milk

1/3 cup mayonnaise

2 Tablespoons fresh lemon juice

2 pounds ripe beefsteak tomatoes, peeled and sliced 1/4 inch thick

1 1/2 cup fresh sweet corn (about 3 ears), coarsely pureed in a food processor

2 Tablespoons chopped fresh basil

1 tablespoon chopped fresh chives

1/4 teaspoon freshly ground black pepper

8 ounces cheese - any good melting cheese will work - pick your favorite from one of our cheese vendors or try it with cheddar.

2 teaspoons melted unsalted butter

Make the biscuit dough: Combine the flour, baking powder, and 3/4 teaspoon of salt. Using a pastry blender, cut in the 6 tablespoons of butter until it resembles a coarse corn meal. Add just enough of the milk to form a dough. Wrap dough in plastic wrap and refrigerate for about 20 minutes while you prep the remaining ingredients.

Whisk together the mayonnaise and lemon juice.

Preheat the oven to 400 degrees. Divide the refrigerated dough in half. On a floured work surface roll out the dough to fit a 9 inch pie plate (glass or ceramic, deep dish). Place the dough on the bottom of the pie plate.

Arrange half of the tomato slices on top of the dough, and top with half of the corn, 1 tablespoon of basil, 1/2 tablespoon of chives; season with salt and pepper. Repeat the same layering. Sprinkle half the cheese over the top, drizzle with the lemon mayonnaise, and top with the remaining cheese. Roll out the remaining dough in a 9 inch circle and use to top the pie. Pinch the edges shut. Cut steam vets into the top of the crust, and brush with the melted butter.

Bake the pie for 30 - 35 minutes, until the biscuit crust is golden brown and the filling is bubbling. Cool slightly on a rack. Serve warm or room temperature. 

I guarantee you that this recipe will be a summer favorite!

Hope you're all safe and sound after our visit from Irene!

We're Moving!

A few weeks back we were begging for rain - enuf is enuf! All of this rain has wrecked havoc with our location in the park - last week was so soggy we had to shift all of our producers to keep them out of the puddles. This week - and likely for the remainder of the season - we will be moving to higher, and drier, ground. We're not moving far - you can park where you've always parked for the market - we're just moving to the brand new path across from Veterans' Pavilion. Here's the map - study it closely so you can see where all of your favorite vendors have been moved - 

Click here for a larger, printable version.

Looks like Mother Nature is thinking about stopping by our market again tomorrow - she must really like us! As always, the market is held rain or shine - electrical storms are a different story. In the event of an electrical storm, market operations will be suspended - the market will not close. Once the storm has passed market operations will resume.

Some of our patrons are simply not bothered by the wet conditions Mother Nature has brought us. This little guy was simply loving all of the puddles at the market last week.

And our four legged friends could have cared less about the soggy conditions. All this handsome pup wanted was a treat from every dog's best friend - Veronica!

Veronica's Doggie Delights caters to every size, shape and breed of dog - and East Goshen Park has a healthy population of dogs. Meet Veronica!

We hope to see you, and all of your carrot loving friends, at the market tomorrow - bring an umbrella and a friend!

Reader Recipes!

An ardent support of the East Goshen Farmers' Market shared one of her recipes with us - thanks Diane! The recipe was actually in Bon Appetit this summer - Salmorejo - a Spanish tomato based cold soup, perfect for the hot days of summer when your market tomatoes are at their peak. It is actually a variation on gazpacho.

Diane's Soup - Salmorejo, from Spain

 Salmorejo

3 pounds ripe tomatoes, halved  

3 4x4x1/2" slices white sandwich bread, toasted and chopped  

1/4 cup slivered almonds, toasted  

4 garlic cloves, smashed  

1 teaspoon Sherry vinegar  

1/2 cup extra-virgin olive oil  

Salt  

Serrano ham or prosciutto, thinly sliced  

1 hard-boiled egg, chopped

Preparation 

Squeeze seeds and pulp from tomatoes into a strainer set over a large bowl. Press solids in strainer to release as much liquid as possible; discard solids. Core and chop tomatoes; add to bowl. 

Combine bread, toasted slivered almonds, and smashed garlic cloves in a blender. Pulse until chopped. Add tomatoes with liquid to blender in batches, puréeing until very smooth. Add Sherry vinegar. With blender running, gradually add extra-virgin olive oil. Purée until emulsified and frothy, about 3 minutes. Season with salt and more vinegar, if desired. Chill until cold, about 2 hours. Season to taste again with salt and vinegar. 

Divide soup among small bowls or glasses. Garnish with thinly sliced Serrano ham or prosciutto and chopped hard-boiled egg. Drizzle with more oil.

What have you been cooking up with your market purchases - share them with us and you too could be featured on the market blog! 

Good Spoon on Malvern Patch!

Have you heard about patch.com? It's this great local news service sponsored by aol.com. Well, last week the local reporter, Pete Kennedy, from www.malvern.patch.com visited the market and did a series of interviews with a number of our producers. For his first post he featured Kate - from Good Spoon Seasonal Foods - maker of delicious, homemade soups and stews! Thanks for the shout out Pete - you're welcome back anytime!

Pick a Peck o' Plum Tomatoes!

Get them while you can - Plum Tomatoes - those oval shaped tomatoes with a rich starchy flesh perfect for sauces and roasting. These tomatoes are full of flavor - especially when you roast them.

 

This just can't get easier - slice the tomatoes into about 1/2 inch slices. Place them in a single layer on a parchment lined rimmed sheet pan - you'll need 2 sheet pans to handle a peck of tomatoes. Sprinkle them with a healthy dose of salt (don't over do it) and fresh ground pepper, then drizzle generously with olive oil. If you like you can add some herbs such as thyme or rosemary while roasting. Place in a 350 degree oven for about an hour to an hour and a half - the whole house will soon start to smell like roasting tomatoes.

 

Here they are after roasting - I love caramelizing the edges of the tomatoes - it really intensifies their flavor. The roasting partially dehydrates the tomatoes, concentrating their flavor. There are so many things you can do with these roasted tomatoes. They are fantastic on grilled pizza, and perfect pureed in the food processor to use as a sauce - delicious!

Tonight - bruschetta - toast 1/2 inch slices of a Wild Flour baguette - these baguettes are amazing! I topped the toasted baguette with a spread I made using the Shellbark Hollow Provencal marinated chevre. I had about 1 ounce of chevre left in the marinating oil. I poured off all but 2 tablespoons of the oil, and then mixed the chevre with the marinating oil and herbs. I slathered the toasted baguette slices with the chevre spread. 

Then I topped the baguette with a few slices of roasted plum tomatoes - summer - perfection! 

Purslane - Give it a Try

Maysie's Farm was selling purslane this past week. What is purslane - it is a succulent that actually grows readily in many of the gardens and yards of East Goshen - quite accidentally - most of us call it a weed, but it's actually delicious! As with any wild growing plants - beware - spurge, a poisonous creeping wild plant sometimes grows near purslane - better to purchase your purslane from the farming experts!

Purslane has a lemon-y bite and adds a refreshing flavor to recipes. Today I'm offering a simple recipe for a purslane salad - it's easy and delicious.

Purslane Salad 
1 cucumber, peeled and de-seeded, sliced
1 bunch purslane, washed and broken into bite-sized pieces - do not use the thicker stems
1/4 cup thinly sliced red onion
1/4 cup thinly red and yellow pepper
1/2 cup grape tomatoes
2 Tbsp shallot vinaigrette

Combine all ingredients and toss gently to coat with the vinaigrette. Serves 4.

As an entree with dinner I served this divine savory tart from Market Day Canele that T purchased at market this Thursday  - Corn Custard with Pancetta, Tomato and Basil. The corn custard was intensely flavorful and smooth as velvet. Take a look at the ingredient list on this tart - this is what local is all about! Market Day Canele will be back to market in 2 weeks - get to market early if you want to try these tarts - they sell out fast!

Market Tomorrow - The Cupboards are Empty!

This is my favorite time of the week - what can I do with what I have left over from last week's market? I call these my pantry dinners - they are always a family favorite! This week my near empty pantry has:

Gorgeous eggs from Red Haven Farm - see that blue egg in the box - that egg is from an Araucana chicken - they actually lay blue eggs!

Beautiful tomatoes from Peg at Blueberry Hill Farm

My favorite mini zucchinis from Taproot Farm

Tangy sheep milk Feta cheese from Highland Farms - don't you just love the photo on their banner?

And chard - lots of Swiss chard!

Perfect ingredients to pull together a frittata! A frittata is basically a crustless quiche.

East Goshen Pantry Frittata

Serves 4 - 6.

Ingredients

2 teaspoons olive oil
1/2 cup red onion, chopped

1/2 cup bell pepper, coarsely chopped
6 mini zucchini, sliced

2 cups (packed) Swiss chard, ribs removed, chopped

8 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 ounces feta cheese, crumbled

1 cup chopped tomatoes
1 tablespoon chopped fresh basil

Preheat broiler. Heat olive oil in large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté about 8 minutes, until lightly browned. Add zucchini and sauté until tender, about 3 minutes. Add swiss chard and stir until wilted, about 1 minute. Season with salt and pepper.

Whisk eggs, salt and pepper in medium bowl to blend. Pour egg mixture over hot vegetables in skillet; stir to combine. Reduce heat to low. Cook without stirring until eggs are set on bottom, about 5 minutes.

Sprinkle feta cheese over frittata. Move the pan to the broiler and broil until cheese melts, about 2 minutes. Sprinkle with tomatoes and basil.

Pushing the Easy Button for Dinner

We promised a recipe a day this week in celebration of National Farmers' Market Week, but some nights are just too hectic to cook a full meal. That's when you need a little help from the producers at the East Goshen Farmers Market. We can set up you up with a delicious entree, all you have to do is add a side dish. Meet Axel of Lindenhof Farms - Axel brings amazing poultry and meat selections to our market - here he is showing off one of his chickens.

He also sells delicious pre-made turkey pies and chicken pies - pre-made! From freezer to table it takes one hour - more than enough time to throw together a simple side dish.

A turkey pie - from the freezer to the oven.

One hour later, bubbling hot from the oven!

The recipe for the day is the side dish - so simple - Maple Horseradish Glazed Beets. Here's all you need - thanks to the EGFM for supplying the beets from Maysie's and the maple syrup from Ridge Valley Farm. I wish we had a fresh horseradish producer at the market but they're hard to come by. This is local horseradish - from Long's at Central Market in Lancaster, PA.

This is the perfect recipe to accompany the turkey pie - the beets can roast while the turkey pie bakes. As the turkey pie cools you can finish the beets. And yes, the pie needs a little time to cool or you'll burn your tongue - you've been warned!

Maple Horseradish Glazed Beets

1 3/4 lb medium beets

2 Tbsp. unsalted butter

3 tablespoons fresh horseradish (not drained)

2 1/2 tablespoons maple syrup (preferably dark amber or Grade B)

2 1/2 tablespoons cider vinegar

1/2 teaspoon salt

1/4 teaspoon black pepper

Preparation

Put oven rack in middle position and preheat oven to 400°F. 

Trim the beets of their root and top end, wash. Wrap beets in foil and roast in the oven until tender, about 1 hour. When cool enough to handle, peel beets and cut into eighths, then transfer to a bowl.

Melt butter with horseradish, syrup, vinegar, salt, and pepper in a 12-inch heavy skillet over moderate heat. Stir in beets and boil, stirring occasionally, until liquid in skillet is reduced to about 1/4 cup and beets are coated, 4 to 5 minutes.Adapted from a Gourmet recipe.

Look at this delicious turkey pie - full of tender turkey, savory gravy and plenty of veggies!

And the Maple Glazed Horseradish Glazed Beets - so easy and tasty!

 

Celebrate National Farmers' Market Week

Time for a Celebration - this week is  

National Farmers' Market Week  

Come on out to  the East Goshen Farmers' Market this week to show your support to all of our local farmers and producers!!! 

What better way to celebrate than to use our blog to give you a week's worth of recipes featuring the amazing products offered at our farmers' market. Today we're featuring a delicious recipe for Portobello Burgers with a Lemon Basil Mayonnaise - so simple, so nutritious - you're going to love this burger! Mushrooms are low in calories and a rich source of potassium, antioxidants and trace elements including selenium and copper.

Never work with portobellos before - it's simple - they're just giant mushrooms - and when marinated and grilled have a beefy texture reminiscent of meat. Meet a portobello from Avello Mushrooms!

Step 1 in working with a portobello is to remove the stem and discard - easy! This photo shows the gills of the portobello. 

I prefer to remove the gills before marinating - it's simple - you can use a spoon or melon ball scoop to remove the gills - this photo shows the before and after.

To clean the portobellos use a dry paper towel to wipe free of debris.

This recipe uses Shellbark Hollow's Provencal Marinated Goat Cheese - I like adding some of the marinating oil to the portobello marinade.

The recipe also calls for Herbes de Provence - a mixture of herbs containing thyme, savory, marjoram, rosemary, fennel and lavender - the goat cheese is marinating with this blend as well.

Lemon zest accentuates the flavor of the herb blend nicely.

 

And, these Challah Rolls from Wild Flour Bakery hold the grilled portobellos beautifully!

 Portobello Burger with Lemon Basil Mayonnaise

Serves 4

 

Portobello Burger Ingredients

4 Avello portobello mushrooms

1/4 cup olive oil

1/4 cup white wine vinegar

2 tsp. herbes de Provence

1/2 tsp. salt

1/2 tsp. fresh ground black pepper

zest and juice of one lemon

one garlic clove, minced

Basil Mayonnaise Ingredients

1/3 cup mayonnaise (light mayo works just fine)

1/4 cup fresh basil from any of our amazing produce farmers, chopped

zest from 1/2 lemon

1 Tbsp lemon juice

Shellbark Hollow Provencal Marinated Chevre

Generous slices of tomatoes, from Blueberry Hills Farm or Taproot Farm

Wild Flour Baker Challah Rolls

Prepare the mushrooms by de-stemming, removing the gills and wiping clean. In a gallon sized plastic bag combine the olive oil, vinegar, seasonings, zest and garlic. I like to add some of the oil from the jar of cheese - it's so flavorful - no need to waste it! Add the whole, cleaned mushrooms and toss to coat in the marinade mixture.  Allow the mushrooms to marinate about an hour. 

While the mushrooms marinate prepare the basil mayonnaise by combining all of the ingredients.

Prepare the grill, setting the temperature to medium high. Remove the mushrooms from the marinade and grill about 5 minutes per side. Grill the challah rolls to toast. Remove the portobellos from the grill and top with the marinated chevre cheese - I add the cheese after removing from the grill so as not to lose a smitch of the oozy-cheesey goodness to the hot coals. 

Place a grilled portobello on the grilled challah roll, top with a slice of tomato and a slather of basil mayonnaise - enjoy! Serve the burgers with some grilled baby zucchini from Taproot Farm and a fresh salad.

What's Cooking?

Our bell ringer this week was excellent - she did a fine job opening the market August 4th. Her mommie was on hand from Kimberton Waldorf to lead the children's activity - and what a creative project they had.

 

They painted beautiful stones to decorate the children's flower garden.

What can we say - kids just love the market!

What's up doc??? While popsicles are a favorite at our market this little lady is happy as ever  with her carrot!

Our produce vendors are offering picture perfect veggies - what are you making with your market purchases?

Today I'm sharing a great market menu featuring numerous market vendors. The menu includes a grilled veal flank steak from Red Haven - no special marinades for this meat - the flavor is so delicate all it needs is a sprinkling of salt and pepper before hitting the grill. And that's a Maple Bacon "cupcake" from Dia Doce - yum - savory / sweet cupcakes! 

And the veggie medley is adapted from a Peruvian Sarsa Salad recipe from Cooking Light:

• 1 cup thinly sliced red onion from Maysie's Farm
• 1/2 cup sliced radishes from Taproot Farm
• 1/2 cup frozen lima beans, thawed from Blueberry Hill Farm
• 1/4 cup (1 ounce) crumbled feta cheese from Highland Farm
• 1/4 cup chopped bottled roasted red bell peppers from Blueberry Hill Farm
• 2 tablespoons chopped fresh mint from my garden
• 2 tablespoons chopped fresh cilantro my garden
• 3 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 garlic cloves, minced

Preparation

• Combine first 7 ingredients in a large bowl. Combine lemon juice and the remaining ingredients; stir with a whisk. Drizzle dressing over salad, and toss gently to combine.

 Nothing finishes a meal like a delicious chocolate - this selection from John and Kira's did not disappoint! Simply decadent!

 Did you cook up something fantastic with your market purchases - send us the menu and the recipes - we'd love to feature you!

August 4th Market Happenings!

Tell 10 Friends Campaign

We'd love you to help us grow East Goshen Farmers' Market -  

Invite 10 new friends to visit the market. 

Invite family, friends, neighbors, and co-workers; announce it at community meetings, sporting events and social gatherings. Need a sign to hang at your sports club, church or office lunch room - ask us and we'll provide you with one!The market is a community event - we appreciate the wonderful support of our farmers' market patrons in helping us to grow the market!

Producer Highlights for the Week! 

We will have 22 producers at the market this week - here are specials that some of our producers will have available!

Avello Mushrooms - Herc will be back this week with White, Portabella, Baby Bella, Shitake, and Oyster Mushrooms.

Blueberry Hill - Peg will have blackberries and red raspberries this week as well as some corn (get there early), watermelons, cantaloupes, peppers, onions, eggplant, herbs and other delicious veggies.

Dia Doce - Thais has been busy this week creating some delicious new savory flavors- Jalapeno Corn, Maple Bacon, and Blue Cheese Fig.  Of course she will also have her sweets as well- Half Baked, S'mores, White Velvet, Strawberry Mango, Gluten Free Vegan Black Magic, & Vegan Blackberry Fudge.

Golden Valley - Golden Valley Farms will be giving out samples of our delicious iced and hot coffee. Stop by out tent for a refreshing iced coffee while you check out our fabulous selection of locally roasted certified organic coffees!

   

Schaeffer's Flowers -  Bev and Denny will be bring the beautiful and very fragrant tuber rose for the first time this season!  They will also have zinnias, some sunflowers, and lovely mixed bouquets.

Shellbark Hollow Farm - Shellbark Hollow Farm will have marinated chévre this week. Four different marinades- Tuscan Bliss, Provençal, Freshini, and Herb Blast. Great on crackers or a crusty baguette! Enjoy yourself or take along to a BBQ for a great hostess gift.

Stadium Grille -  The crew from Stadium Grille will be at market this week cooking up your dinner. This week they will be offering our own Red Haven Burgers served up with Grilled Peaches from Frecon Orchards!!! They will also have Ostrich burgers, and their popular grilled ribs and grilled chicken. 

Producers In The News!

Market Day Canele - makers of the delectable Bordeaux confection know as canele, as well as delicious sweet and savory tarts, was featured in Main Line Dine this week! As a matter of fact, the reviewer stumbled upon Market Day Canele at East Goshen Farmers' Market! Gil hails from Philadelphia, but his ingredient list for his baked goods reads like a who's who of local produce farms, grain mills and dairy farmers. We are thrilled to have him as part of our market!  

Marie from My House Cookies (and pies, tarts, quiches and scones) was awarded a Best Of The Main Line for her amazing baked goodies - we're not surprised. Marie is at the market every week and if you've had the opportunity to try her baked goods we're sure you'll agree!  Congratulations Marie - a well deserved award! 

Special Events This Week

 

The Center on Central from Paoli, will be at the market this week providing music for your enjoyment. Are you musical? Talk to us- we're always looking for musicians to play at the market.

The Kimberton Waldorf School will be hosting activities for the kids again this week - thanks so much to the folks at Kimberton Waldorf School.  

We are always interested in featuring local non-profit organizations - if you have a suggestion, please let us know. 

What Are You Cooking with Your Market Purchases?

We'd love to know what you're cooking with your market purchases.  Please share your favorite recipes or market menus with us so we can feature them in our newsletter or blog posts.

Check out our Recipe Box.