Fire Flower Fritters
I made "Fire Flower Fritters" this week that where superb!

Charbroiled Spring Wild Chinook Salmon With Nasturtium Vinaigrette
Courtesy of Clarksville Station’s Tim Grandinetti | Photo by Carmen Troesser

Plain Sugared Crępes
For this recipe you will need a small saucepan; a food processor or stand mixer; a fine conical sieve; a glass measuring cup or pitcher; a rubber spatula; a metal spatula; and a well-seasoned 10-inch skillet, crêpe pan or griddle. Ingredient

Pickled Peaches
2 (32 oz.) cans peaches 1 1/2 cups sugar 3/4 cup vinegar 4 cinnamon sticks 2 tsp. whole cloves Drain peaches and reserve syrup. Combine sugar, vinegar, cinnamon, cloves and syrup and bring to a boil. Simmer for 10 minutes. Pour over peaches and
Products (Canned Peaches)

Peaches and Cream
This lovely creation comes by way of Messy & Picky, another of our favorite Philly food bloggers and fine Fair Food Farmstand volunteers!  Enjoy!  All photos are also theirs and used with their permission.  Many thanks to these loc
Products (Peach, Canned Peaches)

Peach Turnovers
This recipe comes to us from Ashley Jerome, "Fire in the Kitchen", a feature in Grid Philly Magazine.  Thanks, Ashley!   Ingredients: 1/2 can Three Springs Fruit Farm Canned Peaches 3 tbsp peach jelly 1 tbsp cornstarch 1/8 tsp cinna
Products (Peach, Canned Peaches)

Peach Muffins
by permission of Cold Cereal & Toast food blog

Fresh Fruit Soup
submitted by Silver Spring's Karen C. whose mother made this soup in Denmark!

Cantaloupe granita
  2 cups coarsely chopped cantaloupe (from ½ melon, seeded) ¼ cup sugar, or to taste ½ TBS fresh lemon juice, or to taste 1 cup ice cubes   Purée all ingredients in a blender until smooth, then pour into a
Products (Cantaloupe)

Sweet Melon Salsa
From Rolling Prairie Cookbook, p. 25. By Nancy O'Connor, 1998.

Melon Drizzled with Lemon Cardamom Yogurt Sauce
IngredientsCantaloupe chunks (or honeydew or canary melon)1/2 cup plain Greek yogurtzest from small lemon2 teaspoons lemon juice1 teaspoon coconut milk1/2 teaspoon honeypinch cardamomInstructionsMix the yogurt, lemon zest and juice, coconut milk, hon

Make your own Melon Sorbet
cantaloupe, honey dew, agave, make your own sorbet
Products (Melon, Honey, Cantaloupes)

Essence of Peach Soup
Submitted by Robin

Cantaloupe Bread
3 eggs 1 cup vegetable oil 2 cups white sugar 1 tablespoon vanilla extract 2 cups cantaloupe - peeled, seeded and pureed 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 3/4 teaspoon baking powder 2 teaspoons ground cinnamon
Products (Eggs, Melon, Cantaloupes)

Cantaloupe Cream Pie
Ingredients Crust 1 cup all-purpose flour 3 tablespoons confectioners' sugar 8 tablespoons margarine Pie Filling 4 cups cantaloupe - peeled, seeded and pureed 1 cup sugar 1/3 cup all-purpose flour 1/3 cup cornstarch 1/4 teaspoon salt 3
Products (Cantaloupes)

White Bean and Garlic Soup with Greens
Use swiss chard, kale or beet greens

Wheatberry & Kale Salad
Featured in the Sept Cooking Light from Christine Burns Rudalevige!
Products (Kale, Celery, Onion, Red)

Warm Greens Salad
Stir-fry in large wok or skillet several bunches chopped mixed leafy greens (mustard, chard, beet greens, cabbage leaves, kale, escarole...) Add greens a little at a time, and when wilted down, add more. When greens are wilted and tender, stir in 2
Products (Kale, Leek, Chard)

Tuscan Kale Caeser Slaw
An easy change-up from cabbage slaw!
Products (Garlic, Kale)

Turkish Salad
Mix mildly bitter greens or parsley with savory leaves and chopped scallions. Dressing:1/2 tsp pomegranate molasses, 1/4 tsp crushed garlic, 1 tbs olive oil, 1 tsp lemon juice. Top with tomato cubes.

Thumbs up Red Russian Salad
Red Russian Kale Blueberries Carrots Sliced Pecans Honey Mustard Vinaigrette-homemade is easy.  Equal amounts of honey, mustard, apple cider vinegar, and olive oil. Tweak amounts to fit your taste... Toss all together and enjoy

Thai Chicken & Lemongrass Soup
  Ingredients:   1.5lb boneless skinless chicken breast cut into cubes 1.5 cups white cooking wine 1 32oz container chicken broth 2 cups water 3 stalks lemongrass 1 medium white onion chopped 1 Lisbon lemon 4 sprigs dill chopp

Tart of Garlicky Greens and Black Olives
2 tbsp olive oil3 cloves garlic, minced½ pound mixed, leafy greens without stems (mustard, kale, collard, beet, turnip, chard), finely chopped1 15 oz container of ricotta¼ cup chopped, pitted brined black olives (e.g., Kalamata)2 l

INGREDIENTS: 1 Bunch of Swiss Chard (roughly chopped) 5-6 Large Scallops (wild caught) 5 Slices of Bacon (organic) 2 TBS of Deanna's Special Spice Mix DIRECTIONS: Fry your slices of bacon over medium heat until crisp. Remove slices from your pa