We are currently restocking the marketplace with delicious, local, seasonal food. We will reopen on Tuesday afternoon.

Community Recipes

Orange, date, and nut kale salad (from Andi)

•Chop 1/2 head Borba Farms kale fine and massage. Roast 1/4 C nut of choice until fragrant (pecans, almonds, or walnuts) and chop. Finely chop the leaves of several stalks of Borba Farms basil, slice 1 peeled orange, chop 2 handfuls dates. Toss in dressing.

•Dressing: 1 spoon of each- homemade ACV, Wild Poppies Olive Oil, and Borba Farms fruit preserves of choice

Romaine salad with foraged mint and miner’s lettuce (from Andi)

•Chop Blue Heron little gems lettuce, finely chop Sea to Sky Farm mint, and cut off heads of miner’s lettuce. Toss in dressing.

•Dressing: 1 spoon of each- homemade ACV, Wild Poppies Olive Oil, and Borba Farms fruit preserves of choice

 A quick and easy lunch...BLTA’s (add the avo, because, of course)

BLTA...of course! (from Maddie)


New natives micro salad mix - as a fun sub for lettuce.
BACON (or bacon alternative or carrot bacon!)
Avocado
Borba Family Farms early girl tomatoes
Your favorite bread 

Potetsalat (Norwegian potato salad by Anne http://www.wafflehearts.com/recipes/potetsalat)



Ingredients:

  • 1 pound potatoes
  • 3/4 cup low-fat sour cream (8oz)
  • 2 tablespoons fresh dill (chopped)
  • 1 tablespoon fresh chives (chopped)
  • 1 teaspoon apple cider vinegar
  • salt and pepper (to taste)

Instructions:

  1. Chop the potatoes into 2” pieces and place them in saucepan. Cover with water and heat over high until boiling. Turn the heat down to medium and continue to boil for about 20 minutes or until you can stick a fork in one and it breaks apart. 
  2. Remove the potatoes from the heat and drain off the excess water. 
  3. Stir in the sour cream, dill, chives and vinegar.
  4. Continue to stir until it resembles really lumpy mashed potatoes. Norwegian potato salad is usually used as a spread and not as a side dish, so you want it smooth enough to spread on bread, but not as smooth as mashed potatoes.
  5. Serve hot or chilled in place of mayonnaise on a sandwich or top your hotdog with potetsalat and crispy fried onions.