The Daily Dirt

Recipe For Change Recap: Finding and Cooking Farmers Market Gems

Chef Seth Freedman from Forage & Flame shared great recipes and tips about how to use the most nutritious and underutilized foods at the farmers market at his session called “Finding and Cooking Farmers Market Gems” at our 18th Annual Georgia Organics Conference, Recipe for Change: Better Farms, Better Flavors. Freedman prepared delicious recipes and stressed the importance of “swapability,” or prioritizing what’s available and in season, in classic recipes. Here’s a link to the zip file of recipes he shared during his session, and some of our favorites are listed below:

FreedmanKale and Apple Salad

Yield: 6 servings or about 20 tastings

  • 1 bunch kale
  • 2 tbsp cider vinegar
  • 1/4 cup olive oil
  • to taste salt, black pepper
  • 2 tsp honey
  • 2 ea ripe apples (crisp and sweet varieties)


  1. Remove stalks from kale and discard them. Wash leaves and slice them thinly.
  2. Cut apples into a small dice (1/4” cubes).
  3. In a large bowl, mix cider vinegar with the honey and lots of freshly ground black pepper. Drizzle in the 1/4 cup of olive oil while whisking. Pour dressing into another bowl or container.
  4. Add the kale and a small sprinkle of salt to the large bowl, and massage with the dressing that was coating the bowl.
  5. Pour the dressing over the kale, and add the apple. Adjust seasoning, toss, and serve.

Freedman 2 Garlicky Greens

Yield: 6 servings or about 20 tastings

  • 2 lbs Young Greens (Kale, Chard, Mustard, Collards)
  • 1 oz Butter or Oil
  • 2 ea Garlic cloves, sliced thin
  • As needed Water for cooking
  • As needed Water for washing
  • t.t. Salt & Pepper
  1. Wash greens in water, handling gently so as not to bruise them.
  2. Remove stem from greens and tear into pieces about 2” around.
  3. Place pan over low/medium heat, add butter
  4. Once butter has melted add garlic, cook slightly, do not brown.
  5. Add greens, stir as greens wilt.
  6. Season once greens have wilted.
  7. Cook till tender, taste, adjust, seasoning, serve and enjoy!


Sunchoke Salad

  • 4 ea sunchokes thin sliced
  • ½ cup apple Vinegar
  • As needed olive oil
  • t.t. Salt & Pepper
  1. Slice thinly the sunchoke.
  2. Season the sunchoke with olive oil, salt, and apple vinegar.
  3. Serve Raw.

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