Cotton Mill Farmers' Market

Author: Jeanine Donofrio of Love and Lemons Serves: 2 Ingredients 1 tablespoon sunflower oil (or any high-heat oil) 4 ounces shiitake mushrooms, stems removed, sliced ½ small head broccoli, florets chopped, stems peeled into strips 2 scallions, chopped 2 baby bok choy, sliced vertically into quarters ½ cup edamame (or protein of choice) 1 carrot, peeled into thin strips 4 ounces brown rice pasta *(see note) 2 teaspoons sesame seeds sambal or sriracha, for serving Sauce: 1 ½ t

What’s not to love about perfectly seasoned spuds fried in a little butter?  Crispy on the outside and tender in the middle, mixed with delectable fresh green beans! Join us Saturday between 8 and 12 noon at 609 Dixie Street, where you can find these ingredients! Ingredients 1 lb. green beans trimmed 2 medium sized gold potatoes cubed 2 tablespoons olive oil 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1 tablespoon butter Salt & pepper Instructio

We hope you caught us on the radio Thursday morning with Lori of Gradick Communications’ Community Voice program. On the air Chris McDowell, our Communication and Community Manager, joined Tiffany Landry, foodie rockstar and Nutrition Program Coordinator for Tanner Health System. We had excellent fun discussing the POP Club (Power of Produce) program for kids. Learn more about the POP Club and join us the first and third Saturdays of each month. Don’t forget to bring the kids

For Mother’s Day: “SuperMom’s Special Strawberry Trifle” Ingredients: 1 (5 ounce) package instant vanilla pudding mix 3 cups cold milk 1 (9 inch) angel food cake, cut in cubes 4 bananas, sliced 1/4 cup white granulated sugar (optional) 1 package fresh, local strawberries (2 is even better) 1 (12 ounce) container frozen whipped topping, thawed Directions: Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cak