Recipe: Ricotta, Fig & Prosciutto Crostini with Blackberry Basil Coulis
Ricotta, Fig & Prosciutto Crostini with Blackberry Basil Coulis Recipe by Liz Crawshaw Demonstrated at Decatur Farmers Market on July 8, 2017 Ingredients Market Ingredients 1 x Loaf Sesame Semolina Bread from La Calavera Bakery @ $6/loaf 2… Read More
Outreach Spotlight: School Nutrition Association at DFM
We were so excited to be a part of the School Nutrition Association’s Annual National Conference as a site on their Farm to Table workshop! Participants learned about the offerings of our local food producers and discussed how… Read More
Recipe: Buttered Leeks
Buttered Leeks Recipe by Chef Paola Villafane Demonstrated at Decatur Farmers Market on June 28, 2017 Ingredients Ingredients: Leeks (Snapfinger Farms $4) unsalted butter salt pepper Directions Chop leaves and roots off of the leeks. Split leeks from top to… Read More
Recipe: Blistered Shishito Peppers
Blistered Shishito Peppers Recipe by Chef Liz Crawshaw Demonstrated at Decatur Farmers Market on June 24, 2017 Ingredients Ingredients: Market Ingredients: 1-2 lbs Shishito Peppers from Furrowed Earth @ $5/lb 4 fresh baby Shallot bulbs from Jody’s Farm @ $1… Read More
Outreach Spotlight: Stuffed Tomatoes with Seniors at DHA
Chef Liz taught the seniors at the Decatur Housing Authority how to make feta and quinoa stuffed tomatoes. Check out the recipe here! Prep Time: 15 minutes Cook Time: 15-20 minutes Yield: Makes 8-16 servings Ingredients: 8 large… Read More
