Get Cooking with Local Farm Produce, Meat & Eggs

Check out these fall recipes and then grab ingredients at the farmers market so you can give them a try!

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In October, Bread Riot provided a tasting menu for a panel discussion at Catawba College's Center for the Environment. While the event covered serious climate-change issues, it also offered a fun opportunity to see what we (everyday cooks) could create with local fall produce, meat and eggs. (Remember, supporting local farmers is an important climate-change action!) We tried some new dishes and they seemed to be a hit with attendees, many of which were students. Check out the recipes below and then grab ingredients at the farmers market so you can give them a try!

Butternut Squash Cheeseball (served with Fresh Veggies and Sourdough Bread):
https://www.howsweeteats.com/2016/11/butternut-squash-cheeseball-thanksgiving-cheese-board/

Roasted Sweet Potato Salad:
https://www.delish.com/cooking/recipe-ideas/a23362341/sweet-potato-salad-recipe/

Roasted Garlic & Caramelized Onion Flatbread:
https://www.eatingwell.com/recipe/7882487/roasted-garlic-caramelized-onion-flatbread/

Sausage Mini Quiche:
https://www.dinneratthezoo.com/mini-quiche-recipe/#wprm-recipe-container-26715

Also check out the local farmers and producers whose items we featured in our dishes. Visit them online or in person to see all their offerings!

Elium Farm: Sweet Potatoes, Pecans, Sausage

Farmer’s Daughter Organics: Onions, Garlic, Herbs, Radishes, Salad Turnips

Downing Farms: Eggs, Rosemary

JaMegCo Bee Farm: Honey

Bread Basket: Sourdough Bread

Terry’s Bees: Honey Straws

Find recipes for winter produce here!