Recipes – Spring

  • Young Spring Vegetable Braise

    This dish is the perfect way to glorify the wonderfully delicate taste of young spring root vegetables – and very simple. It can also be easily manipulated to anyone’s taste. Tip – This recipe works best when you use young ...

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  • Umbel Spiked Chickpea Fritters over Seasonal Greens with Onion Dressing and Cucumber Fennel Salsa

    Visit the Sunday Civic Center Farmers Market on May 3rd, and Chef Angela Karegeannes will personally show you how to whip up this delicious creation she is sharing with the Marin Farmers Market community. In addition to running her own ...

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  • Tuscan White Bean and Tuna Salad

    Here is a recipe from one of the market's loyal customers: Kenny Belov the owner and GM of FISH. in Sausalito, California. On Sunday, April 5th at 10am and 11am, Kenny will be presenting a cooking demonstration of this recipe ...

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  • Turnip Soup with Country Ham and Cornbread Croutons

    Here is another delectable and (of course) seasonal concoction from Chef Angela Karegeannes! Ingredients 2 ounces unsalted butter 1 1/4 pounds assorted seasonal onions, thinly sliced (about 4 cups) 3 ribs celery, chopped (about 1 cup) Salt Freshly ground black pepper 1 bay leaf (fresh if possible) 3 ...

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  • Tart aux Myrtilles et Chèvre (Blueberry and Goat Cheese Tarts)

    Patty Karlin will be showcasing her Bodega Artisan Cheese in this recipe designed and performed by Chef Lorenzo Wimmer of the Kentfield Rehabilitation Center & Specialty Hospital at the MFM "Farm to Fair" Chef Demos during Marin County Fair on ...

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  • Stuffed Artichokes

    Try this old Italian family recipe of MFM staff member Adriana Broullon. This dish was passed down from her grandmother Graciana Montesanto, and dates back to Naples, Italy circa 1890. Ingredients 4 medium or large artichokes 1 cup of fine breadcrumbs (from day ...

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  • Spring Spinach Salad

    This is a favorite spring salad from MFM Board member Barbara Garfien and her daughter, MFM staff member Nessia Berner. A family affair perfect for when winter’s still looming and summer is just out of reach! Ingredients Salad ½ lb baby spinach 1 ½ ...

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  • Spicy Hazelnut Romesco & Smoked Trout Crostini with Wild Arugula

    This springtime appetizer comes straight from the kitchen of Katie Powers, executive chef and owner of Katie Powers Catering based at the Headlands Center for the Arts at Fort Barry in Sausalito. Katie will be sharing this recipe with market ...

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  • Rhubarb Betty

    This family recipe comes from Wisconsin, where our steadfast volunteer Lily met the family who passed it down to her. Ingredients 2 lbs of rhubarb cut into 2 inch pieces 1/4 cup of water 1 1/2 cups of sugar 2 cups of bread crumbs (homemade) 6 ...

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  • Grecian Grass Fed Meatballs with Spiced Pickled Onions and Homemade Ketchup

    This recipe comes to us from the kitchen of Angela Karegeannes, owner and head chef of A Fork Full of Earth, an educatering company that sources their food locally. Ingredients 1 pound Marin Sun Farms ground chuck Combined with 2T pine nuts, 1/4 ...

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