Recipes – Spring

  • Green Garlic Pesto

    Harvested in the Spring, these are the green immature stalks of the garlic plant.  This pesto is delicious on pasta, in soup, or as a spread on sandwiches. Ingredients: 1/2 pound green garlic 1/2 tsp. salt, plus more to taste 1 bunch Italian flat-leaf ...

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  • Blood Orange Curd

    Blood Orange Curd A beautiful pink-hued topping for desserts, ice cream, yogurt or toast. Ingredients:     2 eggs     1/3 cup sugar     1 Tbsp blood orange zest (from 1 orange)     8 Tbsp blood orange juice (from about 2 oranges)     Pinch of salt     1/2 cup ...

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  • Farmers Market Strawberry & Asparagus Salad

    Farmers Market Strawberry & Asparagus Salad This wonderful spring combination comes from new AIM member The Farmer’s Wife Ingredients: Mixed Greens Sliced Strawberries Thinly Sliced Raw Asparagus (w/ mandolin preferably) Pecans The Farmer's Wife Organic Apple Cider Balsamic Point Reyes Blue Vinaigrette Salt & Pepper Directions: Prepare Market Produce in Large ...

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  • Young Spring Vegetable Braise

    This dish is the perfect way to glorify the wonderfully delicate taste of young spring root vegetables – and very simple. It can also be easily manipulated to anyone’s taste. Tip – This recipe works best when you use young ...

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  • Umbel Spiked Chickpea Fritters over Seasonal Greens with Onion Dressing and Cucumber Fennel Salsa

    Visit the Sunday Civic Center Farmers Market on May 3rd, and Chef Angela Karegeannes will personally show you how to whip up this delicious creation she is sharing with the Marin Farmers Market community. In addition to running her own ...

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  • Tuscan White Bean and Tuna Salad

    Here is a recipe from one of the market's loyal customers: Kenny Belov the owner and GM of FISH. in Sausalito, California. On Sunday, April 5th at 10am and 11am, Kenny will be presenting a cooking demonstration of this recipe ...

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  • Turnip Soup with Country Ham and Cornbread Croutons

    Here is another delectable and (of course) seasonal concoction from Chef Angela Karegeannes! Ingredients 2 ounces unsalted butter 1 1/4 pounds assorted seasonal onions, thinly sliced (about 4 cups) 3 ribs celery, chopped (about 1 cup) Salt Freshly ground black pepper 1 bay leaf (fresh if possible) 3 ...

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  • Tart aux Myrtilles et Chèvre (Blueberry and Goat Cheese Tarts)

    Patty Karlin will be showcasing her Bodega Artisan Cheese in this recipe designed and performed by Chef Lorenzo Wimmer of the Kentfield Rehabilitation Center & Specialty Hospital at the MFM "Farm to Fair" Chef Demos during Marin County Fair on ...

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  • Stuffed Artichokes

    Try this old Italian family recipe of MFM staff member Adriana Broullon. This dish was passed down from her grandmother Graciana Montesanto, and dates back to Naples, Italy circa 1890. Ingredients 4 medium or large artichokes 1 cup of fine breadcrumbs (from day ...

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  • Spring Spinach Salad

    This is a favorite spring salad from MFM Board member Barbara Garfien and her daughter, MFM staff member Nessia Berner. A family affair perfect for when winter’s still looming and summer is just out of reach! Ingredients Salad ½ lb baby spinach 1 ½ ...

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