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!

Display Options

We will remember your selections on future visits. The selections are cumulative (that is, checking both 'vegan' and 'vegetarian' will only show recipes flagged as both vegan and vegetarian.)


Subscribe to an RSS Feed

All Recipes

Search by all or part of recipe name:

Honey Baked Turkey Wings

From Statesboro Market2Go

<p>A low effort high flavor way to enjoy turkey wings! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Servings: 10
Ingredient keywords: turkey, oregano, honey, garlic, oil
View This Recipe

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
View This Recipe

Honey Bars

From Statesboro Market2Go

<p>A ridiculously sweet &amp; easy baked good made with local honey &amp; pecans! Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian!
Servings: 12
Ingredient keywords: honey, egg, flour, pecan, milk, butter
View This Recipe

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
View This Recipe

Honey Cake

From The Wednesday Market

<p>Sounds very good!</p>
Source: Jon
Servings: depends on how big you like your slice
View This Recipe

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
View This Recipe

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
View This Recipe

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!
Servings: 12 muffins
Ingredient keywords: cornmeal, flour, buttermilk, egg, honey, butter, jalapeno
View This Recipe

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
View This Recipe

Honey Pickled Kohlrabi

From The Cumming Harvest - Closed

<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
View This Recipe

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
View This Recipe

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
View This Recipe

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
View This Recipe

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
View This Recipe

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!
Servings: 10
Ingredient keywords: butternut, butter, cream, honey, thyme
View This Recipe

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
View This Recipe

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
View This Recipe

Horseradish Applesauce

From Stones River Market

<p>A piquant sauce to spoon over a roast.</p>
Source: Home Cooking
Servings: Covers a medium size roast or 4 individual plates.
Ingredient keywords: horseradish
View This Recipe

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
View This Recipe

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>
Servings: serves 4
View This Recipe

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
View This Recipe

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
View This Recipe

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
View This Recipe

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>
Servings: varies
View This Recipe

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
View This Recipe

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</p>
Source: Yummly and The Kitchn (
Servings: Makes 6 to 8 servings
Ingredient keywords: onion, celeriac, carrot, garlic, thigh, bay, stock, noodle
View This Recipe

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
View This Recipe

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>
Servings: 3-4
Ingredient keywords: cauliflower, hummus
View This Recipe

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
View This Recipe

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
View This Recipe

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="" 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
View This Recipe

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
View This Recipe

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!
Servings: Variable
Ingredient keywords: butter, ice, butter, cookie, nut, peach, berries, honey, cream, buckeye, topping, granola
View This Recipe

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!
Servings: About 6
Ingredient keywords: potato, olive, vinegar, tomato, purslane, cucumber, onion, jalapeno, parsley, mint
View This Recipe

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
View This Recipe

Instant Pot Ham and Bean Soup

From Miami County Locally Grown

Source: .
Servings: 10 servings
Ingredient keywords: ham, olive, onion, garlic, chicken, celery, carrots, bay, thyme, salt, black, parsley
View This Recipe

Instant Pot Short Ribs

From Statesboro Market2Go

<p>A cozy instant pot recipe that uses local beef and fresh Daikon radishes &amp; carrots! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (modified slightly)
Servings: 3
Ingredient keywords: ginger, garlic, onion, daikon, carrot, onion, ribs, roast, brisket
View This Recipe

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, 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
View This Recipe

Irish Beef Stew

From Cape Locally Grown

<p>This is an adaptation of a good Irish stew recipe</p>
Source: adapted from
Servings: Makes 4-6 servings
Ingredient keywords: beef, flour, olive, onion, garlic, beer, potato, seasoning, black, water, herb, rice
View This Recipe

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
View This Recipe

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
View This Recipe

Italian Bean & Tomato Salad

From Farm Where Life is Good

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

Italian Goat Skillet Dinner


<p>Great for a Week Night meal.</p>
Source: Grass Fed Goat Meat
Servings: Serves 4
View This Recipe

Italian Meatballs

From Statesboro Market2Go

<p>Who doesn&#8217;t love meatballs? Especially with our delicious local beef. They are so versatile. Serve them as an appetizer or with pasta as a main course.. I recommend a hearty, thick spaghetti like Buccanti #6. It is a hollow spaghetti noodle, which allows the juices in the sauce to be held tightly in the thin hollow tube. Really worth it. But don&#8217;t forget to make my Extra Veggie Marinara recipe to go along with these delicious round delights. Make extra because you know you love a good oven toasted meatball sub for a quick leftover lunch or diner.</p>
Source: My taste buds decided to create this one...
Servings: about (35) 1" meatballs
Ingredient keywords: beef, garlic, onion, oregano, thyme, bread, egg, basil, rosemary
View This Recipe

Italian Roast

From Tullahoma Locally Grown

<p>Ingredients</p> <p>1 roast &#8211; Grass Fed Beef- any kind of roast<br /> ½ package Good Seasons Zesty Italian dressing mix<br /> 1 envelope Lipton onion mushroom soup mix<br /> 1 can cream of mushroom soup<br /> ½ jar pepperoncini peppers (with ½ of the liquid)<br /> Instructions</p> <p>Place roast in crock pot. Add all ingredients and cook on low all day.</p>
Source: from
Servings: serves 4-8 depending on size of roast
View This Recipe

Italian Sausage Rigatoni

From Statesboro Market2Go

<p>A wonderful pasta dish that&#8217;s easy to make! Filled with sausage, rigatoni, red peppers, parsley and more! It will definitely make your mouth water!</p>
Source: Johnsonville kitchen
Servings: A perfect family meal
Ingredient keywords: sausage, pasta, olive, garlic, pepper, sauce, parsley
View This Recipe

Italian Squash Medley

From Stones River Market

<p>This recipe was sent to Flying S Farms <span class="caps">CSA</span> customers.</p> Vegetarian!
Source: Catherine Simmons from Flying S Farms
Servings: Serves 2-4
Ingredient keywords: squash, zucchini, tomato, onion, mushroom
View This Recipe

Italian String Beans and Potatoes

From Citrus County Locally Grown

<p>My grandmother&#8217;s way of preparing string beans. I know a lot of people like them crisp and crunchy, but for me this is the only way they taste good. They take a little longer, but so worth it.</p> Vegetarian! Vegan!
Source: Grandma Carlo!!!!!!!
Servings: 6 as a side dish
View This Recipe

Italian Zucchini

From Athens Locally Grown

<p>This recipe is almost impossibly easy and quick, but really deicious! Try it with any of the many good varieties of summer squash, too.</p> Vegan!
Source: An easy family recipe
Servings: 4-5
Ingredient keywords: zucchini, garlic, green, olive, basil, tomato
View This Recipe

Italian “Drunken” Noodles

From Farm Where Life is Good

<p>This is just an excuse to eat lots of noodles, tomatoes and peppers. Love it!</p>
Source: Lost in time and space?
Servings: 2-4
Ingredient keywords: onion, pepper, garlic, tomato, parsley
View This Recipe