Blueberry Red Currant Muffins
These blueberry red currant muffins are great for breakfast, snack, or dessert!
Bacon Asparagus Wraps
Crispy bacon and tender asparagus make for an excellent side dish these Bacon Asparagus Wraps from HomeAgain Farm.
Herbal Dressings: Herb & Oil and Mustard & Turmeric
Use these versatile dressings on salads, roasted veggies, grain bowls, or as a dip for Market bread!
Spring Spanikopita
One of my favorite spring dishes is spanakopita, which is a vegetarian Greek pie, usually served as part of a mezze appetizer spread. A classic spanakopita is made with lots of layers of buttered or oiled phyllo pastry covered with spinach, onion or spring onion, and a bit of feta cheese, flavored with herbs, then topped with more layers of buttered phyllo and baked to golden, flaky perfection.
Roasted Garlic Beet Hummus
This Roasted Garlic Beet Hummus by JMU Dietetics students is versatile and can be used as a dip or a spread. Pair this hummus with whole grain Market bread or seasonal veggies!
Rustic Vegetable & Cheese Skewers
Looking for a grill-friendly (or oven-friendly) vegetarian skewer recipe? Or a simply good appetizer? These Rustic Vegetable & Cheese Skewers are simple and deliciously seasoned with an herby vinaigrette.
Rhubarb Pound Cake
According to Market regular Theresa Kubasak, this is “one of the most astounding recipes” from Tinky Weisblat’s, Love, Laughter, and Rhubarb. “Absurdly good,” according to another shopper, Taylor Evans. The first time Theresa made this cake was May 5, 2021. It was so good that she made it again on May 14! The scent of this moist, buttery poundcake reminds Theresa of her mother’s poundcake. Rhubarb is a vegetable after all, so enjoy this cake for “breakfast, lunch, or dinner,” according to Weisblat.
Stinging Nettle Pesto
Once blanched, the painful nettle hairs lose their sting, but maintain their powerful properties. Nettles support a healthy urinary tract and a healthy respiratory system. Nettles are also a good source of calcium, potassium, magnesium, phosphorus, and more!
Stinging Nettle Breakfast Sandwich
Stinging nettle doesn’t exactly sound like something you want to eat, but I promise — you do! When raw, they can irritate the skin, but once steamed, sautéed, or cooked in any way, those little spines are neutralized, giving you full gastronomic access to high levels of calcium, iron, and vitamin C!
Springy Greens & Grains Bowl
Start your day with a vibrant bowl that balances hearty grains, peppery greens, and a punch of flavor. This bowl is a celebration of spring—full of texture, color, and feel-good ingredients. It’s equally great for a slow weekend brunch or a nourishing weekday breakfast or lunch that actually keeps you full.
Stone Soup
Inspired by the folk tale of Stone Soup, this soup is extremely easy, surprisingly flavorful, and a great way to use up ingredients. One of the best parts is that you aren’t meant to strictly follow a recipe. Grab a loved one, follow your hearts, your tastebuds, and use what you have. We had such a wonderful time sharing Stone Soup with y’all last week as a finale to our Winter Market season! Happy Stone Soup making!
Marinated Egg Rice Bowl
These Korean-style marinated eggs are packed with spring Market ingredients! Soaked overnight in a combination of soy sauce, spring onions, honey, garlic, and more, the eggs absorb the delicious flavors, making for a hearty and tasty breakfast, lunch, or dinner.
Nowruz (Persian New Year) Recipes
Nowruz is the Persian New Year celebration and also the official start of spring. It dates to the Achaemenid Persian Empire, some 2500 years ago, and is celebrated by peoples of various religions in Iran, Tajikistan, Azerbaijan, Afghanistan, Kazakhstan, Kyrgyzstan, Albania, Turkmenistan, Uzbekistan, Kurdistan, and Georgia.
Beet Ginger Lime Juice
This refreshing beverage is a treat for the whole family! Kids love the vibrant color and zesty flavor. Great for a morning pick-me-up, an afternoon zippy sip, or an evening splash of fresh, nutritious goodness. If you keep the pulp in, this drink is a fantastic source of fiber!
Lentil French Onion Soup
Since Plant Powered Plates are our theme month, we’re taking a non traditional approach on French Onion Soup and swapping in lentils for beef. This utilizes a few pantry staples that is perfect for the end of winter. …
Lemony Roasted Radishes
When fresh, radishes have a fantastic crunch and peppery flavor. When roasted, an unexpected sweetness emerges. This simple, quick, and citrusy side is a fresh and tasty holdover dish as we prepare for spring’s harvest.
Fire Cider Slaw
Fire cider is one of my secrets for how to get through winter strong and healthy. Whenever I feel a little something coming on, I take a shot and it clears right up, and I take it preventatively when maladies are going around. While Soil Hued Mojo’s fire cider is much more palatable than my personal brew (which is super spicy and horseradish-y), there is a picky eater in my house that refuses to drink any fire cider when they are sick. So, I devised this recipe to sneak fire cider in without them knowing. ;-) It’s super yummy and a delicious, refreshing topping or side to any meal.
Reishi Hot Chocolate
Cozy up with a cup of rich, velvety hot chocolate infused with immune-boosting reishi mushrooms from Hawk Nest Farm and heart-healthy dark chocolate from Apalache Chocolate. This soothing blend offers the perfect balance of indulgence and wellness, making it your go-to drink during the chilly winter months.
Creamy Scandinavian Salmon Soup
Versions of this soup are enjoyed all year-round all over Scandinavia. Before modern agricultural methods, when everything was eaten seasonally, in cold weather this soup was made with some combination of cabbage, root vegetables, and onions, while in warm weather it would include things like leeks, peas, and leafy greens like spinach. This version features what’s fresh now in the Harrisonburg Farmer’s Market.
Strawberry & Frangipane Cake
Eggs are amazing and such a versatile ingredient. I especially love the role eggs play in confection, lending countless applications for different tastes, textures and styles. I find that pasture-raised eggs add richness and depth to my sweet treats… and the nutrients still make their way into my body even though there’s sweetness….right!?