These Korean-style marinated eggs are packed with spring Market ingredients! Soaked overnight in a combination of soy sauce, spring onions, honey, garlic, and more, the eggs absorb the delicious flavors, making for a hearty and tasty breakfast, lunch, or dinner.

Nowruz is the Persian New Year celebration and also the official start of spring. It dates to the Achaemenid Persian Empire, some 2500 years ago, and is celebrated by peoples of various religions in Iran, Tajikistan, Azerbaijan, Afghanistan, Kazakhstan, Kyrgyzstan, Albania, Turkmenistan, Uzbekistan, Kurdistan, and Georgia.

This refreshing beverage is a treat for the whole family! Kids love the vibrant color and zesty flavor. Great for a morning pick-me-up, an afternoon zippy sip, or an evening splash of fresh, nutritious goodness. If you keep the pulp in, this drink is a fantastic source of fiber!

Since Plant Powered Plates are our theme month, we’re taking a non traditional approach on French Onion Soup and swapping in lentils for beef. This utilizes a few pantry staples that is perfect for the end of winter. …

When fresh, radishes have a fantastic crunch and peppery flavor. When roasted, an unexpected sweetness emerges. This simple, quick, and citrusy side is a fresh and tasty holdover dish as we prepare for spring’s harvest.

Fire cider is one of my secrets for how to get through winter strong and healthy. Whenever I feel a little something coming on, I take a shot and it clears right up, and I take it preventatively when maladies are going around. While Soil Hued Mojo’s fire cider is much more palatable than my personal brew (which is super spicy and horseradish-y), there is a picky eater in my house that refuses to drink any fire cider when they are sick. So, I devised this recipe to sneak fire cider in without them knowing. ;-) It’s super yummy and a delicious, refreshing topping or side to any meal. 

Cozy up with a cup of rich, velvety hot chocolate infused with immune-boosting reishi mushrooms from Hawk Nest Farm and heart-healthy dark chocolate from Apalache Chocolate. This soothing blend offers the perfect balance of indulgence and wellness, making it your go-to drink during the chilly winter months.

Versions of this soup are enjoyed all year-round all over Scandinavia. Before modern agricultural methods, when everything was eaten seasonally, in cold weather this soup was made with some combination of cabbage, root vegetables, and onions, while in warm weather it would include things like leeks, peas, and leafy greens like spinach. This version features what’s fresh now in the Harrisonburg Farmer’s Market.

Eggs are amazing and such a versatile ingredient. I especially love the role eggs play in confection, lending countless applications for different tastes, textures and styles. I find that pasture-raised eggs add richness and depth to my sweet treats… and the nutrients still make their way into my body even though there’s sweetness….right!? 

Harrisonburg High School counselor, Katrina Gibney, makes this Chicken Bulgogi meal on weeknights when she’s short on time, but big on wanting flavor and nutrition—pasture-raised eggs, protein, and veggies! Her 9 year old loves it too!

A hearty, aromatic dish that brings together the earthy warmth of turmeric with the sweetness of root vegetables. This slow-cooked pot roast is perfect for cozy family dinners or meal prep, with the tender beef and flavorful broth infusing every bite.

Check out these festive recipes from Armenia, Georgia, and Bulgaria!

Beets get a bad rap. Rewrite your story with beets with this simple, colorful, nutritious and tasty recipe!

Locro is a stew made throughout the Andes region of South America that shares just a few basic ingredients that are indigenous to the region: potatoes, legumes, and corn. It is an ancient recipe, described by a Spanish conquistador in 1590, and has many variations including ingredients like meat or shrimp, or topped with a fried egg.

This light and tangy Napa cabbage salad is the perfect way to celebrate winter flavors. Crisp apples, tender Napa cabbage, and crunchy nuts are brought together with a sweet-tart cranberry vinaigrette for a dish that’s as festive as it is delicious. Whether you're hosting a holiday meal or just looking for a healthy side, this salad is sure to impress.

Jake McDaniel of Locals Underground has a talent for pairing unexpected ingredients to craft extraordinary flavors, and this pie is no exception. This recipe, a love letter to Bruce’s Syrups & Candies’ locally-made maple syrup, combines a buttery cornmeal crust, a rich maple custard filling, and candied black walnut garnish that will make a statement on your table at Thanksgiving or any time of year.

Marie Miller selected a cinderella pumpkin from the Market for this pie. Known for it’s thick, sweet, custard-like flesh, this pumpkin shines in her recipe. Warming spices like ginger, cinnamon, nutmeg, cloves, and freshly ground black pepper create a creamy and flavorful bite. This pie is 2 out of 6 in our Harvest Fest Pie Series. Stay tuned for 4 more delicious pie recipes!

McKenna Schonbrun, JMU student, did not expect to win the Harvest Fest pie contest when she baked her very first pie. Ever. Among beautifully spiced pumpkin pies, a maple custard, and banana cream, Schonbrun’s blueberry crumble pie shined with a fruity brightness and crisp sourdough crust. Just like Schonbrun surprised us, consider surprising your family with a blueberry pie this Thanksgiving.

This recipe is a bit involved, but worth it for the joy of serving chili in a pumpkin! You’re more than welcome to skip the pumpkin serving bowl part and simply chop and add squash and pumpkin to your chili cooked the normal way, in a pot on the stove. But why not embrace the season and spend a little extra time on this special dish that is sure to delight your guests and family?