Keith Chesnutt grew up in the mountains of North Carolina, in a small town just outside of Boone. As a kid, Keith remembers lots of his neighbors grew and sold Fraser firs in this region of the Tar Heel State. It's no wonder since conditions in the southern Appalachian Mountains are optimal for their growth.
Read MoreFarmers’ Chef Stacy Murphy shares her recipe for Summer Vegetable and Chicken Stew.
Read MoreFarmers’ Chef Stacy Murphy shares mouthwatering recipes with Raleigh City Farm, so you can make the most of your fresh farm produce.
Read MoreFresh lettuce wraps and an amazing Asian watermelon salad from Farmers’ Chef Stacy Murphy.
Read MoreIf you have tons of berries, or peppers, or tomatoes from your summer garden or from our Farmstand — we have just the recipes for you!
Read MoreMore delicious recipes from Farmers’ Chef Stacy Murphy.
Read MoreWhether 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 ;)
Read MoreThis 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!
Read MoreFarmers’ Chef Stacy Murphy always has the best ideas to transform your Farmstand purchases into tasty treats, like this week’s crostini and gratin recipes.
Read MoreWe 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!
Read MoreCHEERS! 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.
Read MoreOver the course of the past year, Raleigh City Farm has collaborated with Old Milburnie Farm to formalize a new grant-making program: the Growth Fund. Learn more about our growth fund.
Read MoreBraise your collards, elevate your sweet potatoes, or see what we can do with some persimmons! Three great recipes to share with you this week.
Read MoreA “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!
Read MoreWhen 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.
Read MoreOur Farm Soup pairs perfectly with crusty bread or dinner rolls, and warms your belly.
Read MoreElevate your sautéed produce game with these stand-out farmers’ chef recipes.
Read MoreSmashed, Charred, and Sautéed — a few recipes to transform your Raleigh City Farm produce into delectable dishes!
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