Veggie Coconut Curry Soup Recipe by Educational Chef Mercedes Melendez Demonstrated at East Atlanta Village Farmers Market on September 21, 2017 Ingredients Vegetable Coconut Curry Soup: 3 cups vegetable broth 2 cups water 1 can full fat coconut… Read More
Recipe by Chef Julia Kesler of Stop, Think, Chew Demonstrated at the Decatur Farmers Market on September 9th, 2017 These carrots get their Moroccan flair from a generous serving of cumin. Serve these fragrant carrots as a… Read More
Recipe by Chef Mercedes Melendez Demonstrated at the Decatur Farmers Market on September 2nd, 2017 This vegan take on the low-country boil is a easy-to-make crowd pleaser and a great way to use up leftover veggies. Feel… Read More
Pan Roasted Pepper and Leek Cashew Cheese Dip Recipe by Educational Chef Mercedes Melendez Demonstrated at East Atlanta Village Farmers Market on September 14, 2017 Ingredients Pan Roasted Pepper and Leek Cashew Cheese Dip: 1 block Luna… Read More
Warm Apple Potato Hash Recipe by Educational Chef Andrea Blanton Demonstrated at Grant Park Farmers Market on September 10, 2017 Ingredients 1 lb fingerling potatoes – Rag & Frass Farms 1 Poblano pepper – Rag & Frass Farms… Read More
