Recipes

Go Back to the Seasons

What is your favorite farmers market meal to prepare? Please share your best recipes of the season by contacting adriana@agriculturalinstitute.org with a detailed recipe including ingredients, quantities and instructions. We look forward to sharing your culinary creativity! Thank you.


Custard Tofu with Persimmons

Another great recipe from Eric Gower that was featured at out Eat Local 101 booth on Sunday, November 16th. This delightful first course can be prepared in roughly five minutes.

Fennelled Greens and Oranges

The crunch of the raw fennel, combined with the toothy goodness of the greens that have been infused with fruity olive oil and freshly ground fennel seeds and then tarted up with orange zest and juice, will bring you back to this dish again and again. In this version I use collards greens, which I especially love, but the dish can be made with equal success using chard, mustard greens, kale, raab, Asian greens, spinach, or any other leafy green you can think of. Lavender salt adds a nice floral touch, but you certainly don’t need it: sel gris, kosher, or any other salt are all fine.

Lentil Salad

This dish can be adjusted to whatever is in season or meets your fancy. Many of the measurements are an estimation – play around with it!

Mashed Ginger Yams

The sweetness of the yams melds beautifully with the ginger and yogurt to produce these fluffy creations that everyone seems to love. A wonderful side dish at the Thanksgiving table. From Eric Gower's The Breakaway Japanese Kitchen, this recipe was given out at the Eat Local 101 booth on Sunday, November 23rd.

Orange-Yogurt Pancakes

At our February 1st Eat Local 101 Booth Eric Gower shared this recipe with our customers.
The Greek yogurt makes these orange-infused pancakes super fluffy and tangy—does breakfast get any better? Try them with warm maple syrup, ginger syrup, or jaggery syrup, and boatloads of berries (blueberries are especially nice) on top. Makes 4 medium pancakes, enough for two healthy appetites, so double (or triple) if necessary.

Red Chard with Avocado and Blood Orange

A great way to eat plenty of chard, this is a zesty, fruity, lively side dish that really wakes up the appetite.