Farmers’ Chef Stacy Murphy always has the best ideas to transform your Farmstand purchases into tasty treats, like this week’s crostini and gratin recipes.
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We LOVE fennel and today we have a recipe to transform some simple noodles. Note: The further ahead you make this dish, the more flavor it will have, so plan ahead!
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CHEERS! We have Strawberry Beet Basil Martini recipe this week that is wonderful straight up or over ice — the choice is yours. Plus, a unique potato salad recipe to put your arugula to work.
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Braise your collards, elevate your sweet potatoes, or see what we can do with some persimmons! Three great recipes to share with you this week.
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A “Caesar” dressing that rocks your world, a local crouton recipe featuring Yellow Dog bread, and a Sunchoke-Rutabaga-Mushroom Cake that will have your mouth watering!
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When the farm provides an abundance of Collard Greens, we have just the recipe to transform them into a delicious dinner. Our Collard Green Wraps are stuffed with mushrooms, sweet potato, and more.
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Our Farm Soup pairs perfectly with crusty bread or dinner rolls, and warms your belly.
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Elevate your sautéed produce game with these stand-out farmers’ chef recipes.
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Smashed, Charred, and Sautéed — a few recipes to transform your Raleigh City Farm produce into delectable dishes!
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Our Buttermilk Chive Dressing elevates an already-amazing Eggplant and Oyster Mushroom Greens Salad recipe. It’s a must-try!
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Some people may call it “clean out the refrigerator soup,” but we just call it DELICIOUS and being a good steward of all the produce you buy at the farm. This recipe is for a delicious Greens, Eggplant, Mushroom, and Tomato Soup.
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If you purchased a bunch of our greens, or our green beans, we have some recipes to help you enjoy them to the max!
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This late summer salad recipe has a fun twist: Fried Green Tomato CROUTONS and some hot, crispy jalapeños. We’ll also provide instructions on how to pickle your tromboncino squash.
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Is there anything more southern than Fried Okra? We have our own recipe on this quintessential southern dish to share with you this week.
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Turn your paw paws - with their sweet, tropical taste - into a dressing! It’s the perfect topping to our mushroom sandwich recipe this week.
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Are muscadines the best grape you’ve never tasted?! They’re a favorite here at the farm and we encourage you to give them a try, especially as a vinaigrette on our salad recipe this week.
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One of our favorite ways to use Okra grown on the farm? Veggie gumbo!
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Does pepper jelly make everything better? It just might! Here is our take on this classic, plus two more simple and satisfying recipes.
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It's Week 4 and your veggies are about to have a big rowdy summer party on your plate. Let's get things started, shall we?
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Okay, people. This is easy. Here's what you're gonna do.
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