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Potato wedges

From Farm2Work

<p>Snagged this off my favorite recipe website !</p> <p>&#8220;With just a splash of oil and a pinch of salt and pepper, you can turn the humble potato into delicious homemade wedges. They’re perfect with anything from a homemade burger to your favorite grilled chicken. Give them a try and you won’t ever buy the frozen ones again.<br /> This simple method works with other veggies too so why not give sweet potato, parsnip or squash wedges a go to mix things up a bit. &quot;</p>
Source: Food (Entered by julie depreux)
Serves: 4

2 baking potatoes or equiv. veggies
see recipe below

Step by Step Instructions
  1. Potato Wedges ¼ teaspoon sea salt freshly ground black pepper, to taste 2 medium (about 10 ounce) baking potatoes 1 tablespoon olive oil • Preheat your oven to 400°F. • Scrub the potatoes clean and get rid of any gnarly bits. Cut the potatoes into chunky wedges (about 6 per potato). Transfer to a roasting tray and add a good lug of olive oil and the salt and pepper. Toss together so all the wedges are coated in the oil then spread out in one layer, skin-side down. • Cook in the hot oven for 25 to 30 minutes or until golden, crisp and cooked through. To tell if they’re cooked, poke one or two with the tip of a paring knife—you should meet no resistance. Tips from the dietitian: French fries are delicious – I won’t deny it – but they’re not good for you if you eat them all the time. These oven-baked wedges are far better for you and will satisfy that craving. This may be surprising but potatoes are an excellent source of vitamin C. Food safety: Be aware that there may be germs and bacteria in the soil on any dirty muddy vegetables. Peel them in the sink, rinse them well before use then remember to clean the sink and your hands before you do anything else.