A Saturday morning market trip has found itself in the weekly routine of many of our customers. Roaming from booth to booth, market-goers are able to get their weekly shopping done in one place. Before the stress of the work week begins, it is always nice to plan out a few meals and gather the ingredients from local vendors. A few days ago, Farmer Neal from Abby Lee Farms mentioned “tomatoes are going to be fantastic this week – three new color heirlooms and two new cherry colors.” Why not pick up some of these delicious tomatoes at the market this weekend and make a few meals out of them? Here is a recipe to get you started.
Picking up an item at Abby Lee Farms, Fiscalini Cheese, and Maya’s Farm, Caprese Salad is a quick and easy recipe to prepare using only market ingredients (and sustainable ones)!
3 Medium Tomatoes- Find them at Abby Lee Farms
8 oz Scamorza Cheese- Find it at Fiscallini Cheese
1/2 Cup Torn Basil Leaves- Find it at Maya’s Farm
Slice the tomatoes and scamorza cheese
Layer tomatoes and cheese on a plate with the torn basil
Optional: Drizzle with balsamic and sprinkle with salt and pepper to taste
This season make holiday cooking easy and fresh with our favorite recipes of the season! Stop by the Information Booth at the Market and pick up our shopping list and recipe cards available, then shop everything you need.
On the Menu: Roasted Potatoes, Cinnamon Roasted Squash, Savory Bread Budding, Italian Heat Apple Stuffing & Herb Glazed Turkey.
Read more for shopping list and recipe card…
This is the perfect weekend to pick up a pumpkin and start carving!
Stop by Saturday and enter our pumpkin carving contest.
Show us your best work and be entered to win market prizes and bragging rights.
Sweet & Salted Roasted Pumpkin Seeds from ForkKnifeSwoon.com (pictured above)
Maple Pumpkin Fall Trail Mix by SlimPickinsKitchen.com
Drunken Pumpkin Seeds at SweetCDesigns.com
Classic Roasted Pumpkin Seeds on TheLemonBowl.com
Keep life simple. Cook this easy market meal at home. Simple ingredients + freshest flavors
Bring a large pot of salted water to a boil. Cook the orzo al dente according to package directions (about 9 minutes). Drain the pasta, let cool for a couple of minutes, and toss with the olive oil.
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