Recipe: Stove-top Quinoa Stuffed Bell Peppers

Stove-top Quinoa Stuffed Bell Peppers Recipe by Chef Liz Crawshaw Demonstrated at Decatur Farmers Market on June 10, 2017 Ingredients Market Ingredients: 10 Peppers from Furrowed Earth @ $12 Handful of Foraged Mushrooms from Furrowed Earth @ $3 3… Read More

Outreach Spotlight: Cold Noodle Salad at Trinity Walk

With cooking class participants at Trinity Walk, we tried a new way to enjoy raw, crisp summer vegetables in a cold, noodle salad. We cooked the noodles the night before and refrigerated them over night. In class, we prepped… Read More

Recipe: Roasted Roots & Blanched Beans with Cumin Vinaigrette

Roasted Roots & Blanched Beans with Cumin Vinaigrette Recipe by Chef Liz Crawshaw Demonstrated at Decatur Farmers Market on June 3, 2017 Ingredients Market Ingredients: 1 lb Carrots from King of Crops @ $6 3 bunches (12 small, individual)… Read More

Recipe: Pattypan Squash and Peach Warm Summer Salad

Pattypan Squash and Peach Warm Summer Salad Recipe by Chef Liz Crawshaw Demonstrated at Decatur Farmers Market on May 27, 2017 Ingredients Market Ingredients: 15-20 small Pattypan Squash @ $8 from Furrowed Earth Farm 1 small bag of Arugula @ $3… Read More

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