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: Raw Veggie and Pesto Salad

Raw Veggie and Pesto Salad Recipe by Educational Chef Paola Villafane Demonstrated at Decatur Farmers Market on August 30, 2017 Ingredients 1/2 pound pink eye peas 3/4 pound red and green okra 1 pint sun gold cherry tomatoes… Read More

Recipe: Fresh Tomato Sauce over Green Goddess Fettuccine

Fresh Tomato Sauce over Green Goddess Fettuccine Recipe by Educational Chef Liz Crawshaw Demonstrated at Decatur Farmers Market on August 12, 2017 Ingredients Market Supplies: 1lb Green Goddess Fettuccine from Rampasta @ $6/lb 1/2lb Cherry Tomatoes, sliced in… Read More

Recipe: Tomato Bruschetta

Tomato Bruschetta Recipe by Chef Skye Demonstrated at Decatur Farmers Market on August 8, 2017 Ingredients Two large slicing tomatoes – Mealor Family Gardens One bunch basil – Snapfinger Farm One baguette- Proof Bakeshop 2 cloves garlic Salt… Read More

Recipe: Tomato Fritters

Tomato Fritters Recipe by Educational Chef Carolynn Ladd Demonstrated at East Atlanta Village Farmers Market on August 3, 2017 Ingredients 2 eggs – Terranova Farm 4 tomatoes, 1 and ½ cup when chopped – Crack in the Sidewalk… Read More

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