Recipes
Raleigh City Farm hosts a seasonal Pay-What-You-Can Farmstand, and we want to share some inspirational recipes for how to transform your produce!
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Raleigh City Farm hosts a seasonal Pay-What-You-Can Farmstand, and we want to share some inspirational recipes for how to transform your produce!
Today’s receipt is brought to us by Belynda Chambers, and is inspired by Deborah Madison's Vegetable Literacy.
As cucumbers are arriving on the farm, we thought we’d share two favorite cucumber recipes!
This is a refreshing summertime salad featuring eggplant. Serve with a thick crusty bread or pita bread to soak up the delicious dressing.
Eggplants are being harvested now at the farm! Want to make them into a tasty recipe? Baba Ghanoush is a traditional Mediterranean dip. It is heart healthy and a great component in a Mediterranean diet.
Raleigh City Farm fresh greens (kale, turnip, kohlrabi, broccoli, mustard, collards, Swiss chard, etc.) are, well, GLORIOUS nature-packaged health. Why not take advantage of their great flavor and nutrients even after the growing season? Freeze them. Here’s how…
Kohlrabi is not a root or a tuber but a swollen stem. They taste like broccoli stems but milder. Delicious raw or cooked, they're a great potato replacement or mix them with your tubers (yams, sweet potatoes, etc) for added nutrition. Like turnips, you can enjoy the greens too. This week, we have a truly delicious Kohlrabi recipe!
When you find yourself with an armful of our fresh greens, dress them up and make a salad with our Herbed Yogurt Dressing!
Raleigh City Farm’s Pay-What-You-Can Farmstand is opening the 2022 season with GREENS! The greens we’re growing are packed with nutrients and we have several helpful cooking tips and some yummy recipes to share with you, courtesy Belynda Chambers.
I’ve enjoyed cooking since I was about 17 years old—basically from when my mother accused me of not knowing the first thing about cooking.
Farmers’ Chef Stacy Murphy shares mouthwatering recipes with Raleigh City Farm, so you can make the most of your fresh farm produce.
Fresh lettuce wraps and an amazing Asian watermelon salad from Farmers’ Chef Stacy Murphy.
If you have tons of berries, or peppers, or tomatoes from your summer garden or from our Farmstand — we have just the recipes for you!
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.
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!
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.
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.