RECIPIES

🍆 It’s Eggplant Season! 💜
Fresh eggplant is one of summer’s most versatile vegetables, and this easy grilled recipe is packed with flavors you can find right here at the market. 🔥 🍯 Grilled Eggplant with Whipped Feta & Hot Honey
INGREDIENTS
🍆 2 medium eggplants (from our farm vendors!)
🫒 3 tablespoons paliovrysi Extra Virgin Olive Oil
🧂 Salt & pepper
🌿 Fresh basil or parsley
🍯 Citybeesavers local honey
🌶️ A spoonful of Vargo Brother ferments chili crisp (or your favorite hot sauce like Red Angel Sauce)
🧀 8 oz feta cheese
🥣 ¼ cup plain Greek yogurt
🍋 Juice of ½ lemon
🍅 Optional: Fresh cherry tomatoes from our farm vendors for serving


DIRECTIONS
-Slice the eggplant into ½-inch rounds. Brush both sides with olive oil and season with salt and pepper. -Grill (or roast at 425°F) for 4–5 minutes per side until tender and lightly charred. -While the eggplant cooks, blend the feta, Greek yogurt, and lemon juice until smooth and creamy. -Warm the honey for a few seconds and stir in a spoonful of Vargo Brother Ferments chili crisp (less heat) or Red Angel hot sauce (dial up the heat) to make a sweet-and-spicy hot honey. -Spread the whipped feta onto a serving platter, top with the grilled eggplant, drizzle generously with the hot honey, and finish with fresh herbs. Add fresh tomatoes for a burst of summer color and flavor. 🍞 🥖 Serve with Artisan Bread Co bread or Jeannes Curious Crackers for an easy appetizer, light lunch, or side dish. Every ingredient tells a story and every purchase supports the local farmers and small businesses that make our market so special. 💚 image source: sweetpotatosoul.com
🥧 📷 Half Baked Harvest

Fresh, juicy peaches are one of summer’s greatest treats and this easy dessert really lets them shine. There’s nothing better than turning a basket of fresh, local peaches into a simple homemade dessert.

Ingredients

* 6–8 ripe peaches, peeled and sliced
* ¼ cup brown sugar
* 1 teaspoon cinnamon
* ½ teaspoon vanilla extract
* 1 box cake mix
* ¾ cup (1½ sticks) unsalted butter, melted
* Optional: ½ cup chopped pecans or walnuts

Directions -Preheat your oven to 350°F.
-Toss the sliced peaches with the brown sugar, cinnamon, and vanilla. Spread evenly in a greased 9×13-inch baking dish, or a cast iron skillet.
-Sprinkle the dry cake mix evenly over the peaches—don’t stir!
-Drizzle the melted butter over the cake mix, covering as much of the surface as possible. Top with chopped pecans or walnuts (optional). **For a nut-free crunch add oatmeal.**
-Bake for 45–55 minutes, until the top is golden brown and the peaches are bubbling around the edges.
Serve with Epic Craft ice cream ice cream or whipped cream.


🥧 📷 Half Baked Harvest

Ingredients (serves 4):

• 1 small butternut squash (peeled & cubed)
• 3 medium beets (peeled & cubed)
• 2 crisp apples (like Honeycrisp or Gala), sliced
• 1 small red onion, sliced
• 4 cups mixed greens (kale,spinach, arugula, or market lettuce mix)
• ½ cup toasted walnuts or pumpkin seeds ½ cup crumbled goat cheese or feta (optional)
• Olive oil, salt, pepper
  

Maple Dijon Vinaigrette:

•  3 tbsp olive oil 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp pure maple syrup
• Pinch of salt & pepper

Instructions:
Preheat oven to 400°F. On a sheet pan, toss squash, beets, and onion with olive oil, salt, and pepper. Roast for 25–30 minutes, stirring once, until tender and caramelized. While veggies roast, whisk vinaigrette ingredients together. In a large bowl, layer greens, roasted veggies, apple slices, and nuts. Drizzle with vinaigrette, toss gently, and top with optional cheese.
✨ Pro Tip: Swap in Brussels sprouts, carrots, or even pears depending on what looks best at the market!