Recipe: Vegan Low Country Boil

  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

Recipe: Marinated Squash Salad

Recipe by Michael Bertozzi of Two Urban Licks Demonstrated at Westside Farmers Market on September 18th, 2016 Ingredients Mizuna or arugula from Little Fox Farm Delicata squash from Little Fox Farm Apples from Mercier Orchards Dried Michigan Cherries… Read More

Recipe: Salmon Escalope with Arugula, Tomato and Cucumber Salad

Recipe by Gary Donlick of Bistro Niko Demonstrated at Ponce City Farmers Market on August 16, 2016 Ingredients Thinly sliced salmon (escalope is the name of the way you slice it) Cucumbers from King of Crops Arugula from… Read More

Recipe: Emily Anne’s Tomato Pie

Recipe by Joey Ward, Gunshow Demonstrated at the Ponce City Farmers Market on Tuesday, July 26, 2016. Ingredients: 1 pie crust (store-bought or homemade) 3 to 4 ripe tomatoes, sliced a quarter-inch thick (Cosmos Organic Farm) 1 sweet… Read More

Recipe: Market Toast Caprese

Recipe by Paola Villafane Demonstrated at the Decatur Farmers Market on Wednesday, July 20, 2016 Ingredients: Bread (Lion Tamer) Arugula (King of Crops) Tomatoes (Partnership Farm) Mozzarella (Formaggio) Optional: balsamic vinegar, olive oil Directions: Slice bread and toast… Read More


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