Try this recipe for a delicious dose of local nutrition! Bok choy is rich in vitamin A and is a vegetarian source of anti-inflammatory omega-3 fatty acids. Mung bean sprouts are an excellent [...]
Incorporate cool-season collard greens into your next pasta dish! Recipe from NY Times Cooking INGREDIENTS 1 bunch collard greens, washed and stemmed 2 tablespoons olive oil 1 medium red onion, [...]
Get through the final dreary weeks of winter with this delicious and colorful recipe from Open Door Farm. Try it with a variety of their microgreens as well as grown-up greens from other WWFM [...]
You might be thinking, “Soup?! It’s just getting warm out!” Exactly, the weather is beautiful and we just can’t get enough outdoor time. This quick and light soup from [...]
On Tomato Day, Jim Pelligrini, WWFM’s President shared a wonderful tomato pie with all of us. In case you missed it, here is the recipe! CRUST INGREDIENTS: 1 1/2 cups flour (Boulted Bread) [...]
Have you been wondering what to do with all of the greens that have recently appeared at market? Look no further, Chef Stacey Sprenz has created a wonderful glazed greens recipe. The best part [...]
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