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From Farm Where Life is Good

<p>This classic Hungarian stew makes its own liquid as it cooks. Be sure to use sweet Hungarian paprika for the best flavor and color. Serve over bite-sized pasta (bowties, or other similar) or mashed potatoes.</p>
Source: Several sources, adapted (Entered by Lara Rasmussen Anderson)
Serves: 4

2 lb wheatmeat/seitan (Whitewave brand), ripped into bite-sized pieces
Salt and freshly ground pepper to taste
1 Tbsp vegetable oil
1 large onion, thinly sliced
1 red bell pepper, cored, seeded, and cut into thin strips
1 green bell pepper, cored, seeded, and cut into thin strips
4 Tbsp paprika (substitute 3 fresh paprika pepper, minced)
1 Tbsp all-purpose flour
1/2 cup dry white wine or vegetable stock
1 lb paste tomatoes, diced
1/2 cup sour Supreme (Tofutti brand)
Chopped fresh parsley for garnish

Step by Step Instructions
  1. Season the wheatmeat liberally with salt and pepper. Heat the oil in a large pot and, working in batches, lightly brown the wheatmeat on all sides. Remove to a plate and sauté the onions in the same pot until tender but not browned, about 5 minutes.
  2. Add the peppers and sauté another 5 minutes.
  3. Add the paprika and flour and stir until the paprika becomes fragrant, about 1 minute.
  4. Add the wine and stir to scrape up the brown bits in the bottom of the pan.
  5. Stir in the tomatoes and return the wheatmeat to the pan.
  6. Simmer tightly covered over low heat or bake in a 300F (150C) oven until cooked through, about 20 minutes.
  7. Place the SourSupreme in a small bowl and stir into it some of the liquid from the pot. Add the mixture back to the pot and stir to mix well. Serve garnished with chopped parsley.