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Tips and Recipes

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Most of these are standard in most US cookbooks.

t = teaspoon

T = tablespoon

c = cup

temp = temperature, °F

s and p = Kosher or sea salt, plus ground black pepper, to taste.

Tips and Recipes - Sample Menus

(care of Brett Grohsgal, Even’ Star Organic Farm, Lexington Park, MD)

Cut 2 spaghetti squash in half and scoop out the seeds and inner soft pulp with a large metal spoon. Place face down on a plate and microwave about 120 seconds per half (multiple batches should be necessary) until BARELY soft. If you lack a microwave, steam for about 6 minutes until just soft. Let cool, then plunge a fork longitudinally through the inside flesh and work it from end to end to make the “spaghetti”. Use a metal spoon to get out the last strands. Chill.

Cut one quart flavorful tomatoes into chunks. Chop 3 cloves garlic finely and ½ onion coarsely. Add all this to the cold squash strands. Mix in 1-3 tablespoons balsamic or cider vinegar, 1 tablespoon olive oil, ½ teaspoon each Kosher or sea salt and black pepper, 1 tablespoon soy sauce, and either 1 teaspoon dry or 3 tablespoons fresh basil.

Taste, and adjust for vinegar, salt, and pepper. A nice crunchy change of pace, this.