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
Market Pizza Bread Recipe by Educational Chef Paola Villafane Demonstrated at Decatur Farmers Market on September 6, 2017 Ingredients San Marzano Tomato soup (Mad Mama’s Soups $12), Rye loaf (Proof Bakery $7), Gouda cheese (Formaggio $8), olive oil… Read More
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
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