Recipes for Wednesday Market
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Add a flavorful twist to your Healthiest Way of Eating by combining collard greens with tomatoes and pinto beans. Using canned beans makes this recipe quick and easy. One serving provides you with 1086% of the Daily Value for vitamin K and 238% of vitamin A. Enjoy!
Source: Anna Evans (Entered by Christine Curry)
Servings: Serves 4
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With the beautiful beets with tops I searched the internet for recipes and found this one…
Source: All Recipes.com (Entered by Brenda Fayard)
Servings: 4
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Sell Farm’s Heavenly Herb Cubed Steak
(amount of ingredients is for 1 lb of meat, adjust accordingly)
Source: The Sell Farm's website -- www.sellfarm.com (Entered by Bill Farr)
Servings: Serves 20 tiny shriveled up old men or 4 normalized men
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Some of us folks don’t really want mustard and pickles in our potato salad so this is an alternative. Serve warm and it is excellent.
Source: Woody (Entered by Woody Rarrick)
Servings: serves 4 to 6 as side {depending on how many potatoes you cook}
Ingredient keywords: cut up , diced, to taste, divided
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If you’ve ever wondered what to do with the unusual looking DELICATA, BUTTERNUT or ACORN Squash, try this recipe from http://chezpim.com/cook/simple-roasted-delicata-squash [great how-to photos on this recipe page].
Actually, this is so easy you can hardly call it a recipe. Here’s what to do.
Buy some beautiful “Winter” squash from your favorite Wednesday Market Farmers;-) These squash are more like pumpkins with fine firm skins. Store them spread out on a piece of cardboard in a cool place like a basement and they may last most of the winter. Varieties include:Delicata, Butternut and Acorn squash.
Cook it with the skin on and you will keep the lovely flavor in. Cut each one straight in half, and scoop out the seeds and stringy bits in the middle and discard those. Then cut each half again until you get individual serving size pieces. Take some butter that’s been sitting out on the countertop getting nice and soft. Rub a good amount of it all over the middle and cut sides. Be generous. After the butter massage, sprinkle a bit of brown sugar [some folks like a little cinnamon as well] all over the squash pieces, then a generous amount of salt. I said generous, ok?
Roast in a flat pan until tender. You could go low and slow, at 350F for an hour and a little bit. If your oven is already at 350F baking something else, say a big fat turkey, just put these babies on the lower rack so you can share some oven time. Or if you’re baking them by themselves you could go at 450F and you’ll be done in 30-40 minutes at the most. You’ll know they’re done when the flesh is so tender a knife goes through it like ‘buttah’ and the top is nice and caramelized.
Serve just like that, on a pretty antique glass tray if you can find one. Eat it right down to that pretty outside skin. Questions? Email Anna: weeder280@aol.com
Vegetarian! Vegan!
Source: http://chezpim.com/cook/simple-roasted-delicata-squash [great how-to photos on this recipe page]. (Entered by Anna Evans)
Servings: 2
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I first had this recipe at an English Country Dance (First Saturday Dancers of Griffin) http://www.facebook.com/groups/67129358778/
One of the dancers made it, and was nice enough to share…and I am passing it on too.
Vegetarian!
Source: Cheri Tidwell (Entered by Kelli Cooke)
Servings: Big batch.
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Fresh Strawberries!!!
Source: The Green Thumb Harvest recipe book page 38-39 (Entered by Brenda Fayard)
Servings: 6 servings
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Here are a couple Green Smoothie recipes
Vegetarian! Vegan!
Source: Debbie Powell (Entered by Brenda Fayard)
Servings: ?
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Try this unusual vegetable.
The leaves cook like spinach and the stalks cook and crunch like celery. Chard has an earthy flavor similar to beets. The New Zealanders call this ‘Silverbeet’. Enjoy!
Vegetarian!
Source: Anna Evans (Entered by Anna Evans)
Servings: Serves 4
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Swiss Chard cooks like spinach with the earthy flavor of beets.
Vegetarian!
Source: Martha Stewart (Entered by Anna Evans)
Servings: serves 4
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