Have a favorite recipe you love to make with all your farmers market buys!

If you want to share it, we will be glad to post it. Email the recipe and a photo to adamsriccifarmersmarket@gmail.com.  Subject line: 'My Favorite Recipe'

Spring Vegetable Recipes

Spring planting has been underway for our vegetable farmers. You’ll find assorted lettuces and greens, like spinach, arugula, kale, cabbage, microgreens and more! Not to mention asparagus, rhubarb and sugar snap peas that will be gracing your homemade meals and desserts soon. Below are few links to some spring recipes to consider when you pick up some fresh produce and ingredients at the farmers market. Or ask the farmer how they prepare it.

Shredded Kale Apple Salad

By JACLYN   Author of COOKING CLASSY blog     PREP & READY: 20 MIN 


Refreshing Kale Salad made with crisp kale, sweet apples,
shredded carrot, toasted almonds, sharp white cheddar and
a vibrant lemony vinaigrette. So much goodness in every bite!



1/2 cup olive oil
2 Tbsp fresh lemon juice
2 Tbsp apple cider vinegar
2 Tbsp real maple syrup
1 1/2 tsp dijon mustard
Salt and freshly ground black pepper, to taste
1 lb. curly kale (about 2 large bunches)
1 large (9 oz.) apple, recommend gala, julienned
2 medium carrots, shredded (1 cup)
3/4 cup unsalted slivered almonds, toasted
3/4 cup (3 oz.) shredded sharp white cheddar cheese
1/3 cup sliced red onion, slice very thin


In a mixing bowl whisk together olive oil, lemon juice, apple cider vinegar, maple syrup, dijon mustard and season with salt and pepper to taste. Let rest in fridge while preparing remaining salad ingredients.

Remove kale leaves from thick ribs. Rinse and run leaves through a salad spinner to dry well. Working in batches on a cutting board, gather and bunch kale leaves together and thinly slice creating ribbons.

Transfer kale to a very large bowl along with apples, carrots, almonds, cheddar cheese and red onion.

Whisk dressing again then pour over salad. Toss well to evenly coat.

Serve within a few hours for best results.