Kelly Bollman’s Bok Choy Apple Slaw
Kelly Bollman joined us at the last market of 2012 and shared her wildly popular Bok Choy Apple Slaw. If you loved it at the market, here is how to make it foryourself. Thanks Kelly! INGREDIENTS 1 head of local baby bok choy (about 6 stalks) thinly sliced 1/2 a local small red onion, thinly sliced 1 local Crispin apple (or other firm tart
Cabbage Spring Rockin’ Roll
Cabbage Spring Rockin’ Roll by Yumi Maskay Spring Rolls are one of my favorite appetizers to make at home. It’s fun to make them with friends and kids as well. The key is to use a very light thin sheet of skin and add lots of fresh veggies. You might think that deep-frying is not so healthy, but if you have the right kind
Bombay Kale Chips
Bombay Kale Chips by Yumi Maskay Sometimes, you just want that crunchy texture in your mouth and still keep it healthy. Now we have kale chips at stores (yeah!), but a 2 oz bag of kale chips cost a whopping $6-7. All you need is an oven and fresh kale leaves to make your surprisingly yummy kale chips, right in your kitchen. Here we
Mouthwatering Veggie (Vegan) Burgers
Mouthwatering Veggie Burgers (vegan-burgers) Recipe by Yumi Maskay *Please support local farming. All ingredients in this recipe are organic and/or local. I’ve always wanted to make my own veggie burger. Eat them with nice toasty buns, pita or naan bread, or simply on its own. Make a dozen, so you can keep it in the freezer and grill, bake or fry them whenever you
Peanut Butter Cookie Sandwiches with Grape Sorbet Filler
Recipe by Yumi Maskay *Please support local farming. All ingredients in this recipe are organic and/or local. It’s getting a bit cold for ice cream nowadays, well at least on its own. But peanut butter cookie sandwich with grape sorbet filler sounds just right for autumn, my favorite season of the year here in Massachusetts. Grapes go well with salad, with tea, with chocolate,
Kelly Bollman’s Seasonal Smoothies
Recipes by Kelly Bollman How to Make a Green Smoothie You can use one of the recipes provided below or you can make up your own. It is as simple as using about 60% fruit and 40% greens, adding some water and blending until smooth. Some people like more vegetables than fruit, find what works for you. If you have a high powered blender
Cucumber and Parsley/Cilantro Salad
Recipe by Yumi Maskay This is a great summer/fall simple salad recipe; most of the ingredients can be found at Flats Mentor’s booth. Not only does it clean your internal components, it is uplifting and detoxifying. The parsley makes a powerful dish, energetically as well. Parsley is known to curb bacteria growth in our body, curb hair loss, fight bad breath amongst other
Asian Cucumber with Zaru Soba (Buckwheat Noodles)
Recipe by Yumi Maskay This is my favorite dish of all times! Energetically, it’s uplifting, light in our belly, packed with nutrition and can be served chilled during the summer time, and warm, during the fall and winter. The crispiness of the cucumbers coupled with the soft yam noodles is delightful! Ingredients: 2 bunches of Japanese Buckwheat Noodles (Zaru Soba) *You can get this
Rockin’ Peach Chutney
Recipe by Yumi Maskay *Please support local farming. All ingredients in this recipe are organic and/or local. You can add this spicy peach chutney over rice, meat and fish or pair it with bread, Indian Naan, Samosa, corn chips, etc…! Ingredients: 4-5 peaches (skin should be peeled) 1 red onion or shallot (chopped) 2 garlic cloves, crushed 1 teaspoon of fresh ginger, peeled
Blueberry Diaries
Blueberry Diaries Recipe by Yumi Maskay *Please support local farming. All ingredients in this recipe are organic and/or local. Seasonal blueberries don’t really need much of anything. They are naturally sweet, their flavor is quite adaptable to most dishes, and they work beautifully in desserts, syrups, dips and jam. The simplicity of the blueberry is splendid! It’s so much fun to add yummy syrup
