Recipes for Wednesday Market


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Almond cookies

A nice vegan snack for the kids!

Vegetarian! Vegan!
Source: Members mark almonds. (Entered by Qi Zhou)
Servings: 4
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Anna’s False Apple/Zucchini Pie

Fool your enemies, and amaze your friends!!!
Use Large overgrown zucchini* peeled, and sliced into quarters lengthwise , remove seeds and slice to resemble sliced apples. Makes a pie that tastes just like an apple pie, same consistency etc. Use of apple pie spices are what makes the difference.

  • Read this as HUGE, the zukes that have hidden on the plant until they look like a baseball bat! You would never think of using this big squash for anything, THIS is the one you want, trust me. ], The bigger, thicker, darker green and firmer they are the better for making this pie!;-)

Source: Anna Evans (Entered by Anna Evans)
Servings: One 9 inch deep dish pie
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Barley and Greens Gumbo

This recipe has celery, onion, swiss chard, baby spinach, escarole & parsley in it for a taste of the season and you only spend $1.81 per person.

Vegetarian! Vegan!
Source: Everyday with Rachael Ray April 2011 (Entered by Brenda Fayard)
Servings: Serves 4
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Beet, Fenel, and Fig Salad with Cranberry Sage Dressing

This salad has great color and if fiber rich…

Vegetarian! Vegan!
Source: Candle 79 Cookbook (Entered by Brenda Fayard)
Servings: serves 6
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Bread Machine Whole Wheat Bread

This bread is a great basic bread machine recipe.

Source: Adapted from the "Breadbecker's Recipe Collection" (Entered by Cindee Johnson)
Servings: 1 loaf
Ingredient keywords: Water, Oil, Honey, Salt, Lecithin, Gluten, Flour, Yeast
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Buttnernut squash soup

Made this soup yesterday, trying to use up some of my butternut squash bounty from the garden. Was quite tasty.

Source: Modified from Farmers' Almanac 2013 (Entered by Amy Vaughn)
Servings: 4-5
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Carrotcake Cupcakes

Wonderful healthy carrotcake cupcakes

Source: Breadbeckers class handout Christmas 2011 (Entered by Cindee Johnson)
Servings: 48 cupcakes
Ingredient keywords: flour, baking, baking, salt, eggs, sugar, oil, cinnamon, carrots, cream, butter, vanilla, sugar
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chicken stock

a great way to control sodium and preservatives but the biggest benefit is the flavor!!

Source: family recipe (Entered by carmen westerfield)
Servings: 8 quarts
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Chilled Strawberry Soup

Fresh Strawberries!!!

Source: The Green Thumb Harvest recipe book page 36-37 (Entered by Brenda Fayard)
Servings: 4 to 6 servings
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Crunchy Chinese Salad

Delicious crunchy salad, Good for a pot luck dinner or large family gathering.

Vegetarian! Vegan!
Source: Paula Deen (Entered by Anna Evans)
Servings: A whole lot! Or as your grandparent might say...It makes a wash pot full!
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Cucumber Mint Salad

In my garden, we grow pickling cucumbers that are crisp, firm, slightly sweet and particularly easy to grow. Nevertheless, there are a variety of cucumbers that are much sweeter, juicier and, frankly, tastier than mine. This recipe will work with whatever cucumbers you have, but if you find yourself at a farmers market confronted with ‘Sikkim,’ ‘Poona Kheera’ or ‘Lemon’ cucumbers, you’re in for a great treat, so don’t be scared away by their nontraditional appearance.

Vegetarian! Vegan!
Source: Mother Earth News (Entered by Brenda Fayard)
Servings: 4
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Curried Mustard Greens & Garbanzo Beans with Sweet Potatoes

This is a complete vegetarian meal that is easy to prepare, colorful, and full of flavor. The pungent taste of mustard greens and the sweetness of the sweet potatoes is a wonderful combination giving you a great way to enjoy the many health benefits from the nutritious ingredients in this recipe. The sweet potatoes are creamy tasting without the use of milk or cream while the mustard greens are sauteed using healthy saute cooking method, requiring no additional oil.

Vegetarian! Vegan!
Source: (Entered by Brenda Fayard)
Servings: serves 4
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easy jalopino corn bread

For those of us that like a little bite in our food, this is so easy.

Source: Woody (Entered by Woody Rarrick)
Servings: 4 to 6 depending on how you cut it
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Source: BREAD BECKERS RECIPE COLLECTION (Entered by Cindee Johnson)
Servings: 12 MUFFINS
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Green Smoothie

I used my recipe book but changed them to meet how I would fix them. I use a BlendTec blender—which totally blends everything.

Vegetarian! Vegan!
Source: Debbie Powell (Entered by Brenda Fayard)
Servings: ?
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Healthy Granola Bars

Healthy Granola Bars made with all natural ingredients with no preservatives. Store in frig to be on the safe side.

Source: modified from a recipe by Nikki Dinki (Entered by Cindee Johnson)
Servings: 12 bars
Ingredient keywords: oats, nuts, dried, flour, brown, oil, salt, cinnamon, eggs
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Honey Cake

Sounds very good!

Source: Jon (Entered by Brenda Fayard)
Servings: depends on how big you like your slice
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Hot Tomato Salsa

From The Complete Vegetable Book

Vegetarian! Vegan!
Source: Clare Connery The Complete Vegetable Book (Entered by Brenda Fayard)
Servings: makes 1-1/4 cups, enough to serve 4
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Kale Soup

This has been a favorite of family and friends for many years.
I make it vegetarian with out the sausage or use a sausage substitute & vegetable broth.
Either way this one is ummmmm good!

Source: Brenda (Entered by Brenda Fayard)
Servings: about 8 servings
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Orange-Pecan Topped Sweet Potato Casserole

Mashed sweet potatoes seasoned with spices and topped with pecans makes a tasty side dish for turkey or pork.

Source: Taste of the South Magazine (Entered by Beverly Walter)
Servings: About 4 to 6 large servings
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Pinto Beans with Collard Greens

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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Roasted Beets and Sauteed Beet Greens

With the beautiful beets with tops I searched the internet for recipes and found this one…

Source: All (Entered by Brenda Fayard)
Servings: 4
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Sell Farm's Heavenly Herb Cubed Steak

Sell Farm’s Heavenly Herb Cubed Steak

(amount of ingredients is for 1 lb of meat, adjust accordingly)

Source: The Sell Farm's website -- (Entered by Bill Farr)
Servings: Serves 20 tiny shriveled up old men or 4 normalized men
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simple potato salad

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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Simple Roasted Delicata, Acorn and/or Butternut squash

If you’ve ever wondered what to do with the unusual looking DELICATA, BUTTERNUT or ACORN Squash, try this recipe from [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:

Vegetarian! Vegan!
Source: [great how-to photos on this recipe page]. (Entered by Anna Evans)
Servings: 2
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