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

Outreach Spotlight: Stacked Vegetables with DHA Seniors

For this month’s class with the seniors at the Oliver House, Chef Liz led participants in making Stacked Vegetables ‘en Papillote.  See the recipe below! STACKED VEGETABLES ‘en Papillote – Parchment Parcels – Ingredients 1 medium eggplant, peeled,… Read More

Recipe: Blueberry, Basil, Goats Cheese & Walnut Fresh Pasta Salad with Sautéed Squash

Blueberry, Basil, Goats Cheese & Walnut Fresh Pasta Salad with Sautéed Squash Recipe by Chef Liz Crawshaw Demonstrated at Decatur Farmers Market on June 17, 2017 Ingredients Ingredients: Market Ingredients: Fresh Blueberries (washed) from Mealor Family Gardens @ $7/pint 2… 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

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

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