...by seasonal ingredient: The products you find in your farmers' market change with the seasons, bringing you an incredible variety throughout the year. Select a product from the list below for recipes using fresh, locally-grown products in season now.
|...by type of dish: The wide variety of fresh, locally-grown products that you'll find at your farmers' market are perfect for your favorites breakfast, lunch or dinner recipes and for everything from appetizers to desserts. Select a type of dish from the list below for recipes perfect for any meal of the day.|
|...by type of cuisine: The farmers' market features many speciality items not found in grocery stores. Explore your local farmers' market to find everything you need for traditional dishes from many different cultures. Select a cuisine from the list below for recipes.||
Fall Vegetable SoupPrintable version of this recipe.
2 tablespoons butter
1 shallot (trimmed, sliced paper thin)
2 medium leeks (white part only, washed, split, coarsely chopped)
2 medium carrots (split lengthwise, cut in 2-inch pieces)
1 rib celery (cut in 2-inch pieces)
1 medium onion (peeled, spiked with clove garlic)
1 turnip (peeled, quartered)
2 medium potatoes (peeled, quartered)
1 small slice pumpkin (peeled, optional)
1 bouquet garni bay leaf, thyme, parsley, orange peel (1 sprig each)
5 cups water (boiling)
Melt the butter in a soup kettle over low heat. Saute the shallot and leeks slowly until almost melted. Add all the other ingredients and bring to a boil. Reduce the heat to a simmer and allow to cook for 45 to 50 minutes. Discard the bouquet garnish and spiked onion. Pass the remaining solids through a food mill or sieve and return the puree to the broth. Stir well. Adjust the seasoning with salt and serve.
Type of Dish
Soups and Stews
Photo: John Peacock, IPhoto
The Unflowered Flower
Click here to learn more about cauliflower
This farmers' market proudly accepts CalFresh/EBT (food stamps). See the Market Manager to purchase tokens with your EBT Card to spend in the market.