Courtesy of Roots to River Farm This simple vegan soup can be prepared quickly on a weeknight. Roast the carrots in advance for an even faster meal.  Prep Time 10 minutes, Cook Time 30 minutes Ingredients 1...
It may not sound exciting but woweee it's delicious and a great way to enjoy local produce! Most of the veggie ingredients will be at the farmers market this Saturday! Get your stock pot ready for this amazing soup recipe, adapted from Moosewood Cookbook!
By Jade Greene I love recipes that are easy to customize with whatever ingredients I have on hand, this is one of them! You can use whatever vegetables are in season. Ingredients: 1 medium onion, chopped...
Your pumpkins and gourds are probably still sitting pretty on your front step, or maybe your jack-o-lantern is starting to go funky. When you are ready to dispose of your fall decor, use one of these eco-friendly...
Fall greens are returning to markets, embrace the season and make your own salad dressings. We have three recipes to create variety and flavor for you this salad season!
I am the mom of two elementary-aged children who are headed back to school. Meals with local produce are very important to me but it gets harder to incorporate once they go back to school. I have found some ideas and meal prep hacks that keep our local ingredients included in our lunches and snacks.
This recipe is thanks to Chef Christina Pirello, a local food fan, celebrity chef, and guest chef at Wrightstown Farmers Market.  Ingredients: 2 pounds red potatoes, 1/2-inch cubes, do not peel sea salt extra...
Adapted from Rolling Harvest Food Rescue Soon more local produce will be available, but until then, we can still enjoy meals filled with local produce like this delicious Noodles with Carrots, Spinach and...
Adapted from Rolling Harvest Food Rescue I find it challenging to eat healthy in the winter as there is less local produce available. This recipe uses many local items that can be found at our farmers markets and is...
By Lorraine Sharaf The first time that I tasted Korea’s National Dish was at a college picnic with a group of Korean students, who had brought along large blue and white plastic coolers filled with cooked white...
By Chef Kelly Unger Growing up in a very Slovak household, cabbage was a vegetable used often, as soon as those first cool days of Fall arrived. We would stuff it with ground beef and rice, layered with sauerkraut...
By Jade Greene You have probably read in the news recently about ultra-processed foods and how harmful they can be to your health. What are they and how do you avoid them? One easy way to help cut these convenient...
