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Homemade Ketchup

From Suncoast Co-op

<p>I watching a cooking channel and came across a segment by Jamie Oliver about making your own ketchup. Not likely something your kids will like but certainly for the adults with a more open pallet.<br /> You can certainly tweek the recipe if there are items you do not want to use or have in your cupboard.</p> Vegetarian!
Source: From Jamie Oliver's cooking show
Servings: About 1 pint
Ingredient keywords: tomato
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Homemade Marshmallows

From Suwanee Whole Life Co-op

<p>I am so glad I finally can make marshmallows that taste good and don’t have a bunch of chemicals and high fructose corn syrup in them! I realize this recipe has organic white sugar in it, but marshmallows are white, after all, and I couldn’t figure out any other sweetener that produced a white, fluffy marshmallow other than white sugar.</p>
Source: Linda DeFever, a personal trainer and fellow Chapter Leader for the Weston A. Price Foundation in Wauconda, Illinois,
Servings: depends on how big you cut them
Ingredient keywords: Gelatin, Organic, Coconut
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Homemade Mayonnaise

From Locally Grown Themes

<p>I&#8217;ve been avoiding soy anything and was surprised that nearly all mayonnaise is made with soy oil.</p> <p>This recipe is SO simple and tastes great!</p> Vegetarian!
Source: Locally Grown Themes
Servings: 1 Cup
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Homemade Mayonnaise

From Augusta Locally Grown

<p>I&#8217;ve been avoiding soy anything and was surprised that nearly all mayonnaise is made with soy oil.</p> <p>This recipe is SO simple and tastes great!</p> Vegetarian!
Source: Leslie Carson - Luna Bug Soap
Servings: 1 Cup
Ingredient keywords: eggs
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Homemade Mexican-style Salsa

From Conyers Locally Grown

<p>I found this recipe online by chance, tried it, and haven&#8217;t been able to eat store-bought since!! It&#8217;s healthy, all-natural, delicious, and easy to make!</p> Vegetarian! Vegan!
Source: Online Blog
Servings: 5-6 cups
Ingredient keywords: tomato, onion, jalapeno, garlic, cilantro, lime, olive, salt
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Homemade Pumpkin Purée

From Statesboro Market2Go

<p>Make your own pumpkin purée,instead of using canned pumpkin. Keeps for quite a while in the fridge, use to make pumpkin bread, pumpkin pancakes, soup, lots more. Use a sugar pumpkin or pie pumpkin. You can save the seeds (rinse off and dry) to make toasted pumpkin seeds.</p> Vegetarian!
Source: GRIT Magazine
Servings: Depends on the size of the pumpkin
Ingredient keywords: pumpkin
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Homemade Salsa Sauce

From Superior Seasons

<p>I tried this recipe at a friends house and it is so much better than what you will ever buy in the stores.</p> Vegetarian! Vegan!
Source: My friend Rocky & Maryanne
Servings: about 7 1 quart jars
Ingredient keywords: green, white, chopped, chopped, minced
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Homemade Spelt Hamburger Buns (using the bread machine)

From Greener Acres Farm

<p>~ They are hearty but still soft<br /> ~ Easy to make, utilizes the bread machine<br /> ~ The recipe makes enough to freeze some for later<br /> ~ They can be used for more than just hamburgers. (chicken salad, egg salad, dinner rolls, hot dog buns)<br /> ~ They are inexpensive</p>
Source: http://www.amynewnostalgia.com/homemade-hamburger-buns-from-the-bread-machine/
Servings: 16 buns
Ingredient keywords: milk, butter, honey, eggs, spelt
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Homemade Tomato Paste

From Statesboro Market2Go

<p>Consider giving homemade paste a go the next time you find the store is out of your preferred brand Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian!
Source: Joy of Cooking cookbook
Servings: About 3/4 of a cup
Ingredient keywords: tomato, butter
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Homestyle Sausage Gravy

From Greener Acres Farm

<p>&#8220;Get your comfort food fix this base recipe for classic sausage gravy. Perfect for a lazy morning and ready in less than 30 minutes!&#8221;</p>
Source: http://homemadehooplah.com/recipes/homestyle-sausage-gravy/
Servings: 4 servings
Ingredient keywords: sausage, milk
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Honey Baked Ham

From Atlanta Locally Grown

<p>This is a nice way to use our perfect sized uncured hams. I found the recipe online and tries it out. It was fantastic.</p>
Source: modified from food.com
Servings: based on ham size 6-8
Ingredient keywords: ham, honey, pepper
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Honey Balsamic Vinaigrette Dressing

From Statesboro Market2Go

<p>Make your own dressing, simple and easy. Pairs well with many types of salads.</p> Vegetarian!
Source: A Simple Palate blog
Servings: 4-6
Ingredient keywords: honey, vinegar, oil, pepper, garlic
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Honey Butter

From Miami County Locally Grown

<p>I grew up making this on my dinner plate at the end of a meal. It was dessert. I would use equal portions of honey and butter and stir them together until the mixture was creamy and had a milky opaqueness. I use it on cornbread, biscuits, and fresh bread.</p> Vegetarian!
Source: Deb Spencer
Servings: Varies according to proportions
Ingredient keywords: Butter, Honey, Biscuits
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Honey Cake

From The Wednesday Market

<p>Sounds very good!</p>
Source: Jon
Servings: depends on how big you like your slice
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Honey Citrus Vinaigrette

From Statesboro Market2Go

<p>This citrus vinaigrette recipe makes a quick and easy homemade dressing that is delicious with so many salads.</p>
Source: Adapted from Add a Pinch
Servings: Vinaigrette should be stored in the refrigerator no longer than 3 days since it contains fresh garlic.
Ingredient keywords: vinegar, oil, lemon, citrus, honey
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Honey Hair Pack

From Upstate Locally Grown Market

<p>Honey and molasses are both natural humectants, meaning they attract and hold on to moisture. They are also excellent ingredients to use in creating your own conditioning hair pack to help combat dry winter hair. (Yield: 4.5 ounces)</p> <p>Ingredients<br /> 1/2 cup honey or molasses<br /> 1 tablespoon almond oil</p> <p>Directions<br /> Stir the honey and oil together until well mixed. Then apply the entire mixture to clean, damp hair and massage into your strands and scalp. Put on a shower cap or cover your hair with plastic wrap and leave the treatment on for 20 minutes. Shampoo and condition as usual.</p>
Source: EcoBeauty -- Scrubs, Rubs, Masks, and Bath Bombs for You and Your Friends" author Janice Cox shares some of her favorite recipes to soothe dry winter tresses.
Servings: 3oz, one treatment.
Ingredient keywords: Honey, Oil
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Honey Jalapeno Cornbread Muffins

From Statesboro Market2Go

<p>This mouthwatering muffin recipe features local honey, stone ground flour and cornmeal, and fresh jalapenos. Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian!
Source: bakerbynature.com
Servings: 12 muffins
Ingredient keywords: cornmeal, flour, buttermilk, egg, honey, butter, jalapeno
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Honey Maple Pecan Pie

From Dothan, Alabama

<p>No corn syrup in this one! This pie slices better if made the day before. The maple syrup and honey combination is wonderful. I have not made the &#8220;regular&#8221; pecan pie for years!</p>
Source: Spring Hill Farm
Servings: 6-8
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Honey Pickled Kohlrabi

From The Cumming Harvest

<p>Here are at least three excellent reasons why you’ll want to try this traditional Chinese recipe that is historically used to ease digestion and help heal ulcers. You’ll find it:</p> <p>Deeply and surprisingly delicious <br /> Effortless to make <br /> Aids digestion (it’s fermented)</p>
Source: Rebecca Wood - The New Whole Foods Encyclopedia
Servings: 4-6
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Honey Roasted Peanut Butter

From Statesboro Market2Go

<p>I recently discovered how economical and <span class="caps">EASY</span> it is to roast my own peanuts and make peanut butter!! <span class="caps">AND</span> it tastes <span class="caps">SOOO</span> much better than commercial peanut butter.</p> Vegetarian!
Source: American Peanut Shellers Association (roasted peanuts) and Angela Haselton
Servings: Yield: 1 cup
Ingredient keywords: Peanuts, Butter, Honey
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Honey Roasted Sweet Potatoes and Bacon

From Grinnell Farm To Table

<p>A decadent side dish for the holiday season- or whenever you crave it!</p>
Source: Recipe Adapted from Natasha's Kitchen
Servings: Serves 6 as a side
Ingredient keywords: garlic, honey, bacon
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Honey Sesame Wheatmeat over Braised Boc choi

From Farm Where Life is Good

<p>We made this with our own honey, our own boc choi, our own peppers, our own onions, our own garlic&#8230;and it was fabulous!</p>
Source: A mix of things
Servings: 2
Ingredient keywords: wheatmeat, onion, ginger, pepper, onion, honey, sesame, garlic, ginger, boc
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Honey-Sweetened Chestnut Butter

From Statesboro Market2Go

<p>Like so many nut butters, this one is good smeared on toast or crackers. It’s also a nice filling for small shortbread cookies or as an addition to a platter of cheeses.<br /> The chestnut butter can be stored in an airtight container in the refrigerator for approximately two weeks.</p> Vegetarian!
Source: Food in Jars Website
Servings: Makes approximately 2 cups
Ingredient keywords: chestnuts, honey, vanilla, salt
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Honey-Thyme Butternut Squash

From Statesboro Market2Go

<p>An easy to make vegetarian side dish that uses plenty of the local products available at Market2Go. Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian!
Source: www.tasteofhome.com
Servings: 10
Ingredient keywords: butternut, butter, cream, honey, thyme
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Honeyed Carrots with Fresh Dill

From Statesboro Market2Go

<p>A great and easy way to make sweet, delicious carrots</p> Vegetarian!
Source: adapted from Real Simple Magazine
Servings: 8
Ingredient keywords: carrots, olive, honey, salt, dill
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Horse-Radish Lemon Pepper Sunchokes

From Athens Locally Grown

<p>This is the sunchoke pickle many of you sampled on Feb.9, meeting the grower; Amy Mashburn of Mill Gap Farm.</p> Vegetarian!
Source: Adapted from the book "Tart and Sweet" by Kelly Geary and Jessie Knadler, by Jamie Allred Executive Chef Lake Rabun Hotel and Restaurant
Servings: This makes about 2 quarts of pickles
Ingredient keywords: Jerusalem
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Horseradish Applesauce

From Stones River Market

<p>A piquant sauce to spoon over a roast.</p>
Source: About.com Home Cooking
Servings: Covers a medium size roast or 4 individual plates.
Ingredient keywords: horseradish
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Hot & Sour Soup with Asian Greens

From Farm Where Life is Good

<p>A simple, light soup to treat a cold. Tons of vitamins in those leafy greens!</p>
Source: Adapted from: Wild About Greens by Nava Atlas
Servings: 4
Ingredient keywords: garlic, mushroom, radish, pepper, tomato, boc, radish, tofu, onion
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hot and sour soup

From Duluth Cottage Kitchen

<p>a neither hot, nor particularly sour version of a classic, this hot and sour soup is surprising simple and quick to make, after some light prep work, chopping and slicing, throw the ingredients in the pot and let the magic happen.</p> <p>This could easily be made vegetarian or vegan by substituting kombu dashi or vegetable broth for the chicken stock and omitting the pork and/or the egg.</p> <p>If you want more sourness, try another tablespoon of vinegar.</p> <p>If you want an even thicker soup, add another tablespoon of corn starch mixed with water.</p>
Source: www.thekitchn.com
Servings: serves 4
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Hot Pepper Jelly-Glazed Pork Chops

From Statesboro Market2Go

<p>This recipe will allow you to add a little bit of spice to your pork chop recipe.</p>
Source: Mainstreet Farmers Market Gift Cards
Servings: 2 servings
Ingredient keywords: Pork, Olive, Salt/Pepper, Pepper
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Hot Tomato Salsa

From The Wednesday Market

<p>From The Complete Vegetable Book</p> Vegetarian! Vegan!
Source: Clare Connery The Complete Vegetable Book
Servings: makes 1-1/4 cups, enough to serve 4
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Hot Wings for the Kings

From Miami County Locally Grown

<p>Family favorite!</p>
Source: King's Poultry Farm
Servings: 4
Ingredient keywords: King's, French, Ketchup, Hot, Chili
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How to Cook Lamb

From Monroe Farm Market

<p>This recipe includes three recipes for leg of lamb and a description of the various cuts of lamb.</p> <p>*Lamb roasts may be substituted for the leg of lamb.</p> <p><span class="caps">SPRING</span> <span class="caps">LEG</span> OF <span class="caps">LAMB</span></p> <p>In the refrigerator; soak leg of lamb overnight in a pan of brine (cold water, 3 tablespoon salt, 1 teaspoon black pepper, one clove of garlic, 1 sliced onion, 1/2 teaspoon thyme.) In the morning, remove only the lamb and rinse it (throw all the brine away,) put lamb into a covered roasting pan, rub with salt, paprika and black pepper. Add one sliced onion and brush lamb lightly with olive oil or with margarine. Add one cup water and roast until either medium rare but not above medium done. To brown, keep basting and uncover last ½ hour. Roast at 325-F. Medium Rare 145F / 63C, Medium 160F / 72C</p> <p><span class="caps">ROAST</span> <span class="caps">LEG</span> OF <span class="caps">LAMB</span></p> <p>Wash leg of lamb, then brush lamb lightly with olive oil, sprinkle with salt and pepper. Place in a roasting pan and add one teaspoon ground marjoram, one stick celery, one carrot, and one cup tomato juice. Roast in a preheated moderate oven (325-F.) Roast until either medium rare but not above medium done. During process of roasting, baste occasionally. Medium Rare 145F / 63C, Medium 160F / 72C</p> <p><span class="caps">LEG</span> OF <span class="caps">MUTTON</span></p> <p>Wash the meat and place in roaster. On top of meat rub with 1 tablespoon olive oil, add 2 clove of garlic well minced, ¼ teaspoon crushed marjoram, salt and pepper to taste. Add 1 large can of tomatoes. Cover roaster and roast at 325-F until either medium rare but not above medium done. Medium Rare 145F / 63C, Medium 160F / 72C. If roasting in a moderate oven it may not be necessary to add more liquid. Some pared potatoes may be added to roast about 1 hour before meat is tender.</p> <p><span class="caps">ABOUT</span> <span class="caps">LAMB</span></p> <p>Lamb meat taste is unfamiliar to many Americans simply because they did not grow up in households in which lamb was served. Americans trying lamb for the first time either enjoy the great taste or some simply dislike it.</p> <p>Lamb is generally on the menu in some better US restaurants. Lamb is traditional in Arab Countries and even in France lamb is a popular dish.</p> <p>Lamb is meat from sheep less than 1 year old. Most are brought to market at about 6 to 8 months old. Lamb is usually tender because it is from animals less than 1 year old. However, look for good marbling (white flecks of fat within the meat muscle), and meat that is fine textured and firm. In color, the meat should be pink and the fat should be firm, white, and not too thick.</p> <p>There are five basic major (primal) cuts into which lamb is separated: shoulder, rack, shank/breast, loin, and leg.</p> <p>The &#8220;rack&#8221; is the un-split primal rib (sometimes called the hotel rack) of the carcass which includes ribs 6 through 12. The rack is split to make two primal lamb rib roasts. A &#8220;lamb crown roast&#8221; is made by sewing two rib roasts together to form a circle or crown.</p> <p>Chops can come from various primal cuts. &#8220;Loin&#8221; chops and &#8220;rib&#8221; chops are the most tender. Less expensive &#8220;blade&#8221; and &#8220;arm&#8221; chops (from the shoulder) and &#8220;sirloin&#8221; chops (from the leg) can be just as tender, but they are not as visually attractive because the meat is separated by bands of connective tissue.</p> <p>The fell is the thin, paper-like covering on the outer fat. It should not be removed from roasts and legs because it helps these cuts retain their shape and juiciness during cooking. The fell has usually been removed at the market from smaller cuts, such as chops.</p> <p>Defrost any ground frozen lamb or lamb chops in the refrigerator then bring the lamb meat to room temperature before cooking it. If you have a frozen leg of lamb, let it defrost in the refrigerator and allow it to age for one week before cooking. When cooking lamb, do not cook it above medium rare. There are recipes that call for the use of raw lamb, raw lamb is safe to consume as long as it has been constantly refrigerated at 38-40-F (4.C) and if frozen, thawed out in a refrigerator at that temperature until preparation.</p>
Source: recipehut.com
Servings: varies
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How to Hard Boil Fresh Eggs

From South Cumberland Farmer's Market

<p>Folks say that fresh eggs do not hard boil well&#8230; actually, they boil fine, the problem is peeling the shell off without tearing up the white. Here is the secret to hard boiling fresh eggs&#8230;</p> Vegetarian!
Source: Three Oaks Farm & Guest House
Servings: 12 per dozen eggs
Ingredient keywords: eggs
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How to Make Chicken Soup

From Stones River Market

<p>In anticipation of cooler weather and using several products on the Market, I found this recipe at Yummly.com</p>
Source: Yummly and The Kitchn (http://www.yummly.com/recipe/external/How-to-make-chicken-soup-307975)
Servings: Makes 6 to 8 servings
Ingredient keywords: onion, celeriac, carrot, garlic, thigh, bay, stock, noodle
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How to prepare a Sirloin Tip Roast

From Traveling Desperado

<p>Sirloin Tip Roast is a delicious and tender meal when cooked correctly.</p>
Source: Rowdy Stickhorse Wild Acres
Servings: depending on roast size
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Hummus-Crusted Cauliflower Steaks

From Farm Where Life is Good

<p>A creative way to serve up the cauliflower; if this recipe doesn&#8217;t appeal, search &#8220;cauliflower steaks&#8221; online and you&#8217;ll find dozens of creative recipes!</p>
Source: fatfreevegan.com
Servings: 3-4
Ingredient keywords: cauliflower, hummus
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Hungarian Kohlrabi Soup

From CSA Farmers Market

<p>This recipe is from a little pocket-size cookbook (Hungarian Recipes) Pat Gall found in a Hungarian shop in Youngstown OH</p> <p>To make things a little healthier, plain yogurt for the sour cream, and sometimes add other veggies, like broccoli. In fact, I&#8217;ve floated some shaved cheese and bacon bits on top of the bowl before serving.</p> Vegetarian!
Source: Patricia Gall,
Servings: 4 servings
Ingredient keywords: kohlrabi, flour, parsley
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Hunter's Chicken

From Farm2Work

<p>This is a rich tasting chicken dish that tastes even better the next day. It is easy to customize &amp; leave out the veggies your family doesn&#8217;t like. I often add celery, yellow squash, eggplant, etc. I&#8217;ve substituted Rotel, spaghetti sauce or chopped fresh tomatoes for the crushed tomatoes. I usually buy whatever chicken is on sale &#8211; thighs, whole cut-up, breasts, etc. I do think the dish has a better flavor if you use bone in chicken pieces. You can remove the skin if you want a leaner version. It&#8217;s also an easy way to &#8216;hide&#8217; veggies from picky eaters. Just chop them small and they melt into the sauce. I also like adding a little wine if we have an open bottle to boost the flavors.</p>
Source: My aunt, Byrd Kelly.
Servings: 4 - 6
Ingredient keywords: Chicken, Olive, pepper, onion, mushrooms, squash, tomatoes, herbs, seasoning, pepper, wine
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I Said Strawberry But I Mint Jam

From Statesboro Market2Go

<p>This strawberry mint jam recipe is just <span class="caps">ONE</span> way to use your fresh, local strawberries!<br /> Fun tip: try this jam on your favorite cracker with some <a href="https://statesboromarket2go.locallygrown.net/market/index/46160" target="_blank"><strong>local goat cheese</strong></a> !</p> Vegetarian! Vegan!
Source: My Little Corner Blog
Servings: 8 8 oz mason jars
Ingredient keywords: strawberries, sugar, pectin, mint, cheese, crackers
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Ice Box Pickles

From ALFN Local Food Club

<p>This is quick, easy, so crunchy &amp; delish. I found it in June 2014 issue of Southern Living Magazine and tweaked it a bit.</p> Vegetarian! Vegan!
Source: Southern Living Magazine
Servings: 4 quarts or estimated 20 servings
Ingredient keywords: sugar, vinegar, salt, turmeric, lemon, lemon, cucumbers, onion
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Ice Cream Tacos

From Statesboro Market2Go

<p>This fun to make and easy to customize snack is a delicious way to beat the heat via sweet treat! You can use any flavor of ice cream or type of topping you like, these are just a few suggestions. Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian!
Source: foodnetwork.ca
Servings: Variable
Ingredient keywords: butter, ice, butter, cookie, nut, peach, berries, honey, cream, buckeye, topping, granola
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Ikarian Potato Salad with Purslane

From Athens Locally Grown

<p>A different potato salad that is colorful, tasty, healthy, and easy to fix in less than 30 minutes. For a &#8220;chef-ly&#8221; presentation, try layering the ingredients in a glass bowl, then dressing it (with much pomp and ceremony!)at the table.</p> Vegetarian! Vegan!
Source: http://www.foodandwie.com/recipes/ikarian-potato-salad-with-purslane
Servings: About 6
Ingredient keywords: potato, olive, vinegar, tomato, purslane, cucumber, onion, jalapeno, parsley, mint
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Indonesian Sweet Potato & Greens Soup

From Cedar Grove Farm

<p>Delightful wintery dish. Recipe adapted from the Sundays at Moosewood Restaurant Cookbook. You can freely substitute butternut squash or other winter squash for the sweet potatoes, and any greens work great.</p> Vegan!
Source: Sundays at Moosewood Restaurant
Servings: 6
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Instant Pot Ham and Bean Soup

From Miami County Locally Grown

<p>.</p>
Source: .
Servings: 10 servings
Ingredient keywords: ham, olive, onion, garlic, chicken, celery, carrots, bay, thyme, salt, black, parsley
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Instructions included in The Bread Lady's Bread Mixes

From Dothan, Alabama

<p>Making bread can be intimidating but I&#8217;ve tried to simplify the process with my step-by-step instructions. I&#8217;ve also made a video (found on my website thebreadladyllc.com), showing start to finish using my mixes.</p>
Source: This recipe was given to me by a friend. She tired of baking the bread, but 24 years, later, I'm still at it!
Servings: The mix makes 2 one-pound loaves.
Ingredient keywords: Canola
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Irish Beef Stew

From Cape Locally Grown

<p>This is an adaptation of a good Irish stew recipe</p>
Source: adapted from http://www.epicurious.com/recipes/food/views/Irish-Beef-Stew-104817
Servings: Makes 4-6 servings
Ingredient keywords: beef, flour, olive, onion, garlic, beer, potato, seasoning, black, water, herb, rice
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Irish Stew

From Athens Locally Grown

<p>A Saint Patrick&#8217;s Day classic that&#8217;s good any time. This recipe was originally developed by chef James Beard, then popularized by the Tabasco pepper sauce people. It&#8217;s great tasting, but so simple to prepare that a beginner can do it.</p>
Source: a booklet put out by the Tabasco pepper sauce company, years ago.
Servings: 4 to 6
Ingredient keywords: lamb, potato, onion, carrot, thyme, bay
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Irish/British Pickled Onions

From Athens Locally Grown

<p>In the British Isles, pickled onions are practically a national treasure. There are hundreds of commercial varieties, and they are served with everything from fish and chips to meat pies. Here in the American South, we might more commonly serve them as a side to go with greens and cornbread, or as a replacement for the olive in a martini (technically, with the onion it&#8217;s a Gibson!). Onions are simple to pickle, and this recipe lends itself to a lot of variation, so consider the spices listed as just suggestions, but they&#8217;re a good place to start if you haven&#8217;t made pickles before. Then try malt vinegar, wine vinegar, or cider vinegar. Add chilies and garlic, or change to a Southeast Asian flavor by spicing them with coriander, lime, and ginger.</p> Vegetarian! Vegan!
Source: There is really no one recipe -- the secret is in knowing the technique -- but this is generally similar to one in the Ball Blue Book from about 1963.
Servings: variable-- 4 qts. of tiny pickling onions generally weighs about 3 lb. and will make about 7 pints
Ingredient keywords: onion, vinegar
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Italian Bean & Tomato Salad

From Farm Where Life is Good

<p>Hearty, simple salad served with a nice crusty French bread.</p>
Source: Christinacooks.com
Servings: 1-3
Ingredient keywords: tomato, celery, carrot, basil, lettuce
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