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!

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Alex's Gazpacho

From Jonesborough Locally Grown

<p>Chef Alex Bomba of Main Street Cafe prepared this gazpacho at the market July 30. Refreshing!</p> Vegetarian! Vegan!
Source: Alex Bomba, Main Street Cafe & Catering
Servings: 4-5
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All Purpose Marinade

From Farm Where Life is Good

<p>You can use this as a quick and easy marinade for just about everything. Then pop the item on the grill and keep the heat outside! You can save this in the fridge for a week or so (if you don&#8217;t marinate meat products.)</p>
Source: My little noggin!
Servings: Several grilling episodes
Ingredient keywords: soy, oil, vinegar, maple, mustard, parsley, garlic, onion
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Almond Berry Coffee Cake

From Statesboro Market2Go

<p>This cake is <span class="caps">AMAZING</span>. With that said what makes it so amazing is its moist, streusely, seasonal berry goodness. Since the blackberries have been so incredible this season from Jacobs Produce, I decided to share this recipe in lieu of the ending season. However, any in season berry will work just fine. Here we come blueberries!</p>
Source: Marth Stewart-adapted
Servings: Plenty to share-If you want
Ingredient keywords: flour, berries, butter, sugar, eggs, vanilla, cream, flour, sugar, nuts, butter, lemon
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Almond cookies

From The Wednesday Market

<p>A nice vegan snack for the kids!</p> Vegetarian! Vegan!
Source: Members mark almonds.
Servings: 4
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Almond Flour Pizza Crust - Gluten Free

From Stones River Market

<p>This is an easy recipe which uses 8 ingredients including Almond Flour and a little bit of Coconut Flour. It&#8217;s a &#8220;Bake, Top, Bake&#8221; style recipe so you can use the topping of your choice and make it vegetarian using mushrooms or another choice along with sauce. The recipe makes about 8 slices from a roughly 14-16&quot; diameter pizza so you can make it for the family or keep some and eat later.</p>
Source: Bean Girl
Servings: 8
Ingredient keywords: almond, coconut, oregano, powder, eggs, salt, olive, pepper
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Alton Brown's Gyro Meat

From Nolensville

<p>This is a great use for Tavalin Tail&#8217;s ground lamb!</p>
Servings: 6-8 servings
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Amish Homemade Mustard

From Miami County Locally Grown

<p>&#8220;This recipe is from Amish Cooking by Pathway Publishers. This recipe is a sweet, mild dipping mustard. Identical to Herlochers Dipping Mustard in flavor.&#8221; -bshemyshua at</p>
Servings: 18 tablespoons
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Andersen's Split Pea Soup

From Farm Where Life is Good

<p>In the middle of California on a long, lonely highway drive from north to south (or vice versa) there sits a wonderful little restaurant that makes the best split pea soup on the planet. If you ever find yourself there, go!</p>
Source: thehistorykitchen,com
Servings: 6
Ingredient keywords: peas, celery, carrot, onion, thyme, bay, pepper
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Anna’s False Apple/Zucchini Pie

From The Wednesday Market

<p>Fool your enemies, and amaze your friends!!! <br /> 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.</p> <ul> <li>Read this as <span class="caps">HUGE</span>, 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, <span class="caps">THIS</span> is the one you want, trust me. ], The bigger, thicker, darker green and firmer they are the better for making this pie!;-)</li> </ul>
Source: Anna Evans
Servings: One 9 inch deep dish pie
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Anytime Cucumber Salad

From McMinnville Locally Grown

<p>A great way to use those cucumbers!</p>
Source: Taste of Home Brand Name Cookbook, Spring 2010
Servings: 4 servings
Ingredient keywords: cucumbers, grapes
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