4 Tbsps Olive Oil, divided  
1/2 Tsp Garlic Powder  
1/2 Tsp Onion Powder 
1/2 Tsp Cumin 
1/2 Tsp Paprika  
1/4 Tsp Chili Powder 
(You can substitute with Beau Reve Creole herb blend) 
7 oz Blue Oyster Mushrooms, sliced  1 Red Onion, sliced  
2 Tsps Flora Bay Savory Herb Blend  1 Green Bell Pepper, julienne  
1 Red Bell Pepper, julienne  
1 Yellow Bell Pepper, julienne 
2 Cups Collard Greens, remove rib,   slice thin  
​5 Small Corn Tortillas 

In a small bowl whisk garlic powder, onion powder,  cumin, paprika and chili powder( or Beau Rever Creole herb blend) with 3 tbsps olive oil.  In a medium bowl, pour over mushrooms, stir to coat.  Let marinade 8-10 minutes  
In a medium skillet, over medium high heat, sauté  onions and herb seasoning in remaining olive oil, 5-6  minutes. Add mushrooms to skillet, sauté 5 minutes.  
Stir in bell peppers. Cover and sauté 5 minutes. Stir in  collard greens and sauté covered for 6-8 minutes more.  Stir occasionally.  
Serve with whole grain corn tortillas or brown rice.  Enjoy!  

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​Thanks to all who joined us for our first cooking demo of the market season.  This week the market featured a crisp Apple and  Kale salad. This week we featured items from Glaciers End (Hickory syrup) and All Season Farm (Kale) were showcased. In the month of December will be offering free cooking demos starting at 11am.  Free samples will be offered after the demo.

​1 Lemon, zested and juiced
2 Tbsp Hickory Syrup from Glaciers End
1/2 Tbsp dijon mustard
3 Cups Kale, stemmed, chopped from All Season Farm
1 1/2 Cups Quinoa, cooked
2 Apples, cored, chopped, with skin
​ 1/4 Cup Pumpkin seeds 

In a large bowl whisk together lemon zest, lemon juice, maple syrup and mustard.

Add kale, quinoa and apple to the bowl, toss to coat.

Top with pumpkin seeds.

​Serve.