These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

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Farmgirl Susan's No Sugar Green Tomato Relish

From Stones River Market

<p>I was browsing the internet for an alternate way to prepare green tomatoes and found this one.</p> Vegetarian!
Source: Farmgirl Fare -
Servings: Makes 3 pints
Ingredient keywords: tomato, onion, pepper, apple, garlic, pepper, cilantro
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Farmgirl Susan's Simple Summer Gazpacho

From Stones River Market

<p>While flavorful, vine-ripened tomatoes are of the utmost importance here, this is a perfect opportunity to use up those not-so-perfect-looking specimens you might have hanging around. Try to make this soup a day ahead, as the flavor increases dramatically after sitting overnight in the fridge.</p> Vegetarian!
Source: Farmgirl Fare -
Servings: Makes about 6 cups (48 ounces)
Ingredient keywords: tomato, cucumber, pepper, garlic, garlic, honey
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Fat Burning Cabbage Soup

From Stones River Market

<p>I liked this recipe <span class="caps">BEFORE</span> I found out it had &#8220;Fat Burning&#8221; in it&#8217;s name.</p>
Source: The Bible Diet
Servings: 10 servings
Ingredient keywords: cabbage, garlic, zucchini, carrots, celery, onions, tomatoes, chicken
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Fat-Free Watermelon Sherbet

From McMinnville Locally Grown

<p>This sounds so cool and refreshing &#8211; my only problem would be not eating the watermelon before I got the sherbet made!</p>
Source: Better Homes and Gardens, July 2011
Servings: 8 (1/2 cup) servings
Ingredient keywords: watermelon
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Fennel and Cucumber Salad

From Fresh Harvest, LLC

<p>From Peg: I worked at Turnbull Creek Farm last Thursday. The fennel is looking (and tasting) <em>fantastic</em> right now!</p> Vegetarian! Vegan!
Source: Fresh Harvest
Servings: 4
Ingredient keywords: fennel, cucumbers, sugar, salt, pepper, vinegar, oil, dill
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Fennel Coleslaw with an Herbed Vinaigrette

From Bedford.LocallyGrown

<p>Here at Wild Meadows Farm we have the advantage of meeting many different people who come to work and learn. Naturally they bring their favorite recipes to share with us and we quickly adapt them to use whatever we have growing on the farm. Feel free to replace the herbs with what you have available to you, and get creative with some of the other ingredients too. (For example, use Dijon mustard instead of plain yellow).</p> <p>Hint: if you are looking for a salt-free option, you can always leave out the salt. If you like a salt-like flavor, adding tangy things will help (in this case, more lemon juice).</p> Vegetarian!
Source: adapted from
Servings: 4-6 servings as a side dish
Ingredient keywords: fennel, honey, lemon, oil, mustard, salt, mint, tarragon, leek
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Fennel Pesto

From Bedford.LocallyGrown

<p>This is a fun recipe that we created by opening the pantry and using what we found. Of course, we didn&#8217;t measure anything at the time, but we have tried to approximate the recipe so you can enjoy it too. Be sure to let us know if you find anything in your pantry that makes this pesto even better!</p> <p>Be sure to try it with the leek pancakes or over pasta.</p> Vegetarian! Vegan!
Source: Wild Meadows Farm
Servings: serves 6
Ingredient keywords: leeks, fennel
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Fermented hot sauce

From Old99Farm Market

<p>Wanna try this recipe? <br /> Buy the peppers here or let us know, I just made a big batch. It&#8217;ll be ready in 3 weeks (mid December)<br /> Cami</p>
Servings: it varies
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Fermented Kimchi

From CSA Farmers Market

<p>Fermented Veggies are not only good but are so good for you!</p> <p>1 head Napa cabbage, cored and shredded<br /> 1 bunch of green onions, chopped<br /> 1 cup carrots, grated<br /> 1/2 cup daidon radish, grated<br /> 1 tablespoon fresh grated ginger<br /> 3 cloves garlic, peeled and minced<br /> 1/2 teaspoon dried chili flakes<br /> 1 tablespoon sea salt<br /> 4 tablespoons whey* (or use additional 1 T salt instead)</p>
Source: Nourishing Traditions
Servings: 2 quarts
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Feta & Chive Muffins

From Statesboro Market2Go

<p>These delicious savory muffins taste best when fresh from the oven! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (modified slightly)
Servings: 1 dozen
Ingredient keywords: flour, egg, milk, butter, feta, chive
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