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More delicious recipes from Farmers’ Chef Stacy Murphy.

Whether you have an access of beets, cauliflower, or basil, we have some creative recipes you can use to make the most of your Farmstand purchases. This summer pasta salad can’t be BEET ;)

This week’s Leek & Oyster Mushroom Crostini will have you drooling! Plus, you can also eat the mushrooms and leeks all on their own, or add them to pasta. These babies are not for appetizers only!

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.

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!

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.

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.

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.

Our Farm Soup pairs perfectly with crusty bread or dinner rolls, and warms your belly.

Elevate your sautéed produce game with these stand-out farmers’ chef recipes.

Smashed, Charred, and Sautéed — a few recipes to transform your Raleigh City Farm produce into delectable dishes!

Our Buttermilk Chive Dressing elevates an already-amazing Eggplant and Oyster Mushroom Greens Salad recipe. It’s a must-try!

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.

If you purchased a bunch of our greens, or our green beans, we have some recipes to help you enjoy them to the max!

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.

Is there anything more southern than Fried Okra? We have our own recipe on this quintessential southern dish to share with you this week.

Turn your paw paws - with their sweet, tropical taste - into a dressing! It’s the perfect topping to our mushroom sandwich recipe this week.