Welcome to the first installment of “What the heck do I do with this food I brought home from the farmers’ market?” We’ve all been there- you either decided earlier in the year you wanted to eat healthier and signed up for a farmer’s CSA box, or something caught your eye on a stroll through the market- and now you have cooking anxiety. Every time you open the fridge- those salad turnips, the piece of pork loin, the shittake mushrooms- they mock you as they slowly rot, wilt, or otherwise quickly march toward decay. We get it. Sometimes when you shop at the market, you know exactly what to do with your purchases. You’re there with a purpose and a list. Not only do you need flowers and honey, but also you need carrots for that salad or stew you’re making. But other times, you may need a little nudge.

That’s why we’re here! We want to lessen that food anxiety so you can come home from the market excited to cook, and to not let anything go to waste. In the United States alone, people let around 92 billion pounds of food go to waste annually. Here at the Douglass Loop Farmers’ Market, we’ve already took the environmentally-conscious step of eating locally. Let’s not join the food waste statistic, and work together to make a difference for our earth!

This year, we are working on collecting the various recipes that have floated around in the brains of our farmers, volunteers, and customers, and sharing them on here. We are not professional bloggers, food photographers, or chefs. Just a bunch of people who all share the same mission and want to support the farmers’ market movement.