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Spring Greens Soup with Caramelized Ramps

Pan-Roasted Winter Squash with Apples and Kale

Fall Harvest Vegetable and Tofu Kebobs

Brenda Langton, founder of the market and farm-to-table restaurantuer, shares an easy and economical alternative to store bought granola bars–perfect for those of us with dietary restrictions in our families, since ingredients can easily be substituted.

Fluffy Buttermilk Pancakes

Note: If you don’t have any buttermilk, mix 1½ cups of room temperature milk with one tablespoon of lemon juice and let it stand for five minutes. Substitute this “clabbered milk” for the buttermilk and the ½ cup of milk in this recipe. Since this milk mixture is not as thick as buttermilk, the batter… Read More →

Whole Smoked Thanksgiving Turkey

This recipe was developed in partnership with the Market’s sponsor and local 3rd-generation turkey farm Ferndale Market. Ferndale Market’s Whole Smoked Turkey is smoked with hardwood chips at local, family-owned Lorentz Meats. It is fully cooked and cured without chemical nitrates or nitrites. Like all of Ferndale’s turkeys, the birds are raised free-range, without antibiotics,… Read More →

Roasted Delicata Squash with Spiced Yogurt Sauce

Delicata, acorn and other varieties of thin-skinned winter squash do not need to be peeled. The tender skin is completely edible and will add color, texture, vitamins and fiber to you recipe. Remember to thoroughly wash your squash before cooking! Serve on it’s own for a vegetarian main or an elegant side dish with some… Read More →

Carrot Pancakes

These pancakes are so easy and a great way to get in vegetables and whole grains at breakfast. The carrot flavor is subtle but delicious and even picky kids will eat them up! Want to get the family involved in making them? Kids will love measuring the ingredients into the blender and getting creative with… Read More →

Outdoor markets will return starting on May 4th!