Recipe Archive

Fall

Salt-Roasted Beets, from Fork restaurant chef Terence Feury

Roasted Garlic, from farmer Landon Jeffries

Apple Cake, from The Food Trust's April White

Collard Greens with Bacon, from The Food Trust's April White

Autumn Vegetable Bread Salad, from Frog Commissary Catering's Steve Poses

Pumpkin Pie, from Classic Cake chef Robert Bennett

Pear-Brown Butter Cake, from The Food Trust's April White

Butternut Squash Risotto, from Headhouse Farmers' Market vendor Griggstown Quail Farm

Green Bean Salad, from The Food Trust's Laila Goldberg

Summer

Asian-Inspired Quick Pickles, from Philadelphia food blogger Marisa McClellan of Food in Jars and Fork You!

Chicken and Curried Cauliflower Salad Sandwiches, from Almost Meatless by Philadelphia cookbook authors Tara Mataraza Desmond and Joy Manning

Grilled Haloumi and Kiwi Salad, from Philadelphia Weekly food critic and Blogalicious author Adam Erace

Sautéed Swiss Chard, from The Food Trust's Moriah Zimmerman

Chicken Salad BLT, from Philadelphia magazine food and lifestyle editor Ashley Primis

Tomato, Basil and Mozzarella Salad, from Alison at Blue Bell and Alison Two chef Alison Barshak

Tian Ratatouille Tart Provencale, from Spring Mill Cafe chef Michele Haines

Kale Chips, from The Food Trust's April White

Jersey Corn Soup, from Philadelphia Weekly food critic and Blogalicious author Adam Erace

Individual Tartes Tatin, from Classic Cake chef Robert Bennett

Eggplant: Free-form Ratatouille, Eggplant on the Grill, Eggplant Puree, Eggplant-Tomato Spread, from The Food Trust Staff

Jasmine Tea Granita with Lavendar Honey and Spearmint, from Alexis Siemons of Teaspoons and Petals.

Spring

County-Style Greek Greens Pie, from Starting With Ingredients: Baking by Philadelphia cookbook author Aliza Green

Springtime Spaghetti Carbonara, from Almost Meatless by Philadelphia cookbook authors Tara Mataraza Desmond and Joy Manning

Soft Scrambled Eggs with Mushrooms and Garlic Chives, from Fork restaurant chef Terence Feury

Roasted Asparagus Risotto, from local-food blogger Straight from the Farm

Traditional Vinaigrette, from Headhouse's 2009 lead sponsor Whole Foods Market

Berry Pie, from Endangered Recipes: Too Good to be Forgotten by Philadelphia cookbook author Lari Robling

Strawberry Compote, from Supper restaurant (served at our first annual Headhouse Farmers' Market Pancake Breakfast Fundraiser)

Winter

Beet and Cabbage Slaw, contributed by The Food Trust farmers' market manager Katy Wich

Learn more: How to contribute your favorite farmers' market recipe