by Market Staff | Jul 16, 2016 | Recipes
Ingredients: 1 large zucchini (spiraled into noodles using a spiralizer) 1 pint cherry tomatoes (halved) 2 cloves garlic 1 cup fresh mint leaves (packed) 1 cup fresh parsley leaves (packed) 2 Tbsp. red wine vinegar 1/2 tsp. kosher or sea salt 1/4 tsp. red pepper...
by Market Staff | Jul 26, 2016 | News, Special Events
The 3rd Annual BLT Challenge & Tomato Tasting Day The Greensboro Farmers Curb Market will host a BLT Challenge & Tomato Tasting on Saturday August 6th from 8 am – 11:30 am on the lawn at the corner of Lindsay & Yanceyville St. Local restaurants...
by Market Staff | Jul 9, 2016 | Recipes
Ingredients: 1/4 cup roughly chopped walnuts 4 cups baby spinach leaves 2 cups fresh basil 1 tsp. salt or to taste 1/2 cup olive oil 1/4 cup grated Parmesan cheese Directions: Preheat the oven to 350F Fill a large stockpot three quarters full with water and bring to a...
by Market Staff | Jul 9, 2016 | Recipes
Ingredients: 2 cloves of garlic, minced or put through a garlic press 1 bunch carrot tops, about 2 cups chopped (from 6 to 8 carrots) 1 cup grated parmesan cheese 1/2 cup sliced almonds 2 Tbsp. fresh lemon juice 1 Tbsp. honey 1/2 tsp. kosher salt 1/2 tsp. white pepper...
by Market Staff | Aug 16, 2016 | News, Vendor Profile
Meet Your Vendor: Ray Huger & Beth Huger-Mcgee of Congolina Farm Congolina Farm owners Ray Huger and Beth Huger-Mcgee sell home-grown vegetables at the Market. Before they became farmers, Ray worked as a computer programmer, while Beth was a nonprofit executive. When...