A Visual Guide to Leafy Greens


" Gone are the days of being overwhelmed in the produce aisle and not knowing what to do with the goods when you get home: Properly identify each one, understand the best methods for storing them so they last, and start cooking. We promise these tips will change the way you look at (and eat) those green guys."

Visual Guide to 8 Varieties of Summer Squash


 "Whether you're trying to identify a new-to-you squash in your CSA delivery, or you're headed out to the market, here's a visual guide, plus what you need to know about eight common varieties of summer squash ."

All About Heirloom Tomatoes


Learn what heirloom tomatoes are, why they're so special, and why they taste better!

Guide to Buying and Cooking Pork


This is your guide to getting better acquainted with the five most popular cuts of pork: chops, tenderloin, loin roast, spareribs, and shoulder. We'll walk you through everything you need to know, from what to buy at the grocery store to how to handle the meat when you get home to the best methods for cooking each cut."

Types of Fall Squash


Learn all about  these delicious and healthy plants from the Cucurbitaceae family. Everything you need to know is in the link below!

Preserving the Bounty: Canning 101


Nothing is better than remembering the warmth and taste of summer by cracking open a can of home preserved food in the depth of winter. Learn how to process your own food to enjoy the bounty year round.

Spring specials



This Arugula Salad with Parmesan, Lemon and Olive Oil is so fresh and flavorful. Plus, it only calls for 5 easy ingredients and can be made in minutes!





  • 2 handfuls fresh baby arugula
  • 2 Tablespoons freshly-grated Parmesan, plus extra shavings as garnish
  • 2 teaspoons good-quality olive oil
  • 2 teaspoons freshly-squeezed lemon juice
  • 1 teaspoon freshly-cracked black pepper


  1. Add arugula and Parmesan to a large mixing bowl.  Drizzle evenly with olive oil and lemon juice, and sprinkle with black pepper.  Toss until combined.
  2. Serve immediately, garnished with extra Parmesan if desired

RADISH SALAD, Recipe Courtesy Kitchen Vignettes

YIELD:   4 small side salad servings 


This refreshing side salad from the Kitchen Vignettes blog is quick and easy to prepare, and add color to your plate.


  • 1 bunch of red radishes, about 1 1/2 cups finely chopped (choose a variety that suits your taste)
  • 1/2 bunch of parsley, about 1/2 cup finely chopped
  • 1 Tbsp. fresh squeezed lemon juice
  • 1 Tbsp extra virgin olive oil
  • 1 pinch of pepper
  • 2 pinches of salt


  1. Wash the radishes and remove the stems and any long roots. Finely cube the radishes into tiny pieces.
  2. Wash the parsley and gently shake it or pat it dry. Finely mince the parsley.
  3. Place the cubed radishes and minced parsley in a small salad bowl.
  4. Add the lemon juice, salt and pepper. Toss gently.
  5. Add the olive oil and toss again.
  6. Taste the salad and make adjustments to your liking. (I sometimes add a little bit more lemon juice and salt).

GARLIC SCAPE PESTO, Recipe Courtesy Cravings of a Lunatic

Easy to make and utterly addictive. You will want to top everything you make with this Pesto!


  • 1 cup garlic scapes cut into pieces
  • 10 fresh basil leaves
  • 1/4 almonds you could use pistachios, pine nuts or walnuts
  • 1/4 cup parmesan cheese
  • Salt and white pepper to taste, if desired
  • 1/2 cup good quality olive oil


  1. Combine the basil leaves, garlic scapes, and almonds in a food processor. Pulse until everything is broken up into small chunks.
  2. Add the parmesan cheese, salt and white pepper. Pulse briefly.
  3. Turn the food processor on and slowly add the olive oil until the pesto is the consistency you like.
  4. Remove and transfer to an air tight container, pop in the fridge until needed.
  5. Or just shove it all in your mouth immediately, whatever works for you.
  6. You can use this over pasta, crostini, sandwiches or for dip for some great crackers. However you use it make lots because it will be gobbled up quickly.
  7. Serve with a big old garlic scape loving smile!

GARLIC PARMESAN ROASTED ASPARAGUS, Recipe Courtesy Belle of the Kitchen

 This Garlic Parmesan Roasted Asparagus is made with just a few simple ingredients and makes a perfectly delicious side dish for any meal! 



  • 1/2 pound fresh asparagus
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 3 cloves minced garlic
  • 2-3 Tablespoons parmesan cheese
  • olive oil spray

  1. Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and set aside.
  2. Rinse the asparagus and trim off woody end pieces. Spread out in a thin layer on top of the prepared cookie sheet.
  3. Spray the asparagus lightly with a coat of olive oil spray. Sprinkle with salt, pepper, garlic, and parmesan cheese. Use your hands to mix the asparagus with all of the ingredients, then lay out into an even layer again. Spray with one more light coat of olive oil.
  4. Bake in the preheated oven for 8 minutes. Remove from oven and serve immediately. Enjoy!

MUSTARD GREENS WITH CIDER-DIJON, Recipe Courtesy Food and Wine

 Serves 10-12


  • 1/4 cup apple cider vinegar
  • 1/2 cup canola oil
  • 2 tablespoons stone-ground mustard 
  • 2 tablespoons fresh lemon juice
  • 2 bunches of mustard greens, stemmed and leaves shredded (16 cups)
  • 2 Granny Smith apples, peeled and sliced
  • 1/2 cup chopped dill
  • Kosher salt
  • Pepper

How to Make It

In a large bowl, whisk the vinegar with the oil, mustard and lemon juice. Add the mustard greens, apples and dill, season with salt and pepper and toss well.

THE BEST ZUCCHINI BREAD RECIPE, Recipe Courtesy Real Life Dinner

 The texture of this zucchini bread is phenomenal. A hint of cinnamon and just the right amount of sweetness. It's Perfect!Author: I got this recipe from my friend MelindaRecipe 

Serves: 2 loaves


  • 2¼ cup granulated sugar
  • 1 cup canola or vegetable oil
  • 3 eggs
  • 3 tsp vanilla extract
  • 2 cups grated zucchini
  • 3 cups all-purpose flour
  • 3 tsp ground cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder


  1. Preheat oven to 325 degrees and spray two 8x4 loaf pans with cooking spray, set aside.
  2. In a mixer, or with a whisk and a strong arm, combine sugar, oil, eggs and vanilla, mix until creamy.
  3. Add flour, cinnamon, salt, baking powder and baking soda (you can mix them in a separate bowl first if you want...I never do. I don't see a difference in results either way, and I hate making extra dishes), mix until almost combined and add shredded zucchini. (if I use thawed, frozen zucchini I dump it all in, liquid and all)
  4. Mix until combined and pour evenly into the greased loaf pans. Depending on the size of your pans, you may need a third loaf pan. Never fill a loaf pan higher than ⅔ full.
  5. Bake at 325 for about 45-55 minutes, being careful not to over cook.
  6. Remove from oven and cool on cooling racks. I like to remove mine from the pan immediately, because I use stone loaf pans and they stay hot for quite some time. It can be tricky to get the loaves out without damaging them or leaving half of them in the bottom of the you can use your judgement on whether or not you want to leave them in the pan to cool or not.
  7. Let cool completely and store in a Ziploc bag.

Contact Us

We want to hear about how you use market goods! Share your recipes and pics! Be sure to post to Facebook and give us a tag!

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

We look forward to hearing about your recipes!