​​​​Life from Scratch's Farmers' Market Recipes  

Check out other great farmers' market recipes at: Life from Scratch

Rhubarb Mint Iced Tea


8 Rhubarb stalks, cut into 3-inch lengths

8 cups of water

1/3 cup of honey

8 large sprigs mint, plus extra for garnish


In a large saucepan, combine rhubarb and water. Bring to a boil and simmer for 30 minutes. Add mint sprigs and simmer for another 30 minutes. Strain the liquid and stir in honey to dissolve. Allow to cool. Serve over ice with a sprig of mint. Enjoy!

Spring Soba Noodle Salad


8 oz soba noodles (100% buckwheat if you'd like the recipe to be gluten-free)
 sesame oil, for tossing with noodles
 4 cups fresh veggies (such as sugar snap peas, snow peas, carrots, radishes, asparagus, cucumbers), very thinly sliced
 2 cups kale, thinly sliced into ribbons
 1 cup red cabbage, shredded
 4 spring onions or scallions, sliced
 1 cup sprouts, if available
 ¼ cup sesame seeds, for garnish

Asian Vinaigrette

 1 garlic clove, minced
 3 tbsp rice wine vinegar
 3 tbsp coconut aminos (or soy sauce)
 1 tbsp sesame oil
 1 tbsp prepared wasabi paste (or 1 tsp wasabi paste + 1 Tbsp water)
 ½ tsp minced ginger

Cook noodles according to package directions. Drain and rinse under cold water, running your fingers through them to separate them. Toss with a drizzle of sesame oil to keep from sticking.

To prepare vinaigrette, whisk all ingredients together in a small bowl.

To assemble salad, layer kale, cabbage, and noodles in a large bowl (or individual salad bowls) and toss with the dressing. Layer the fresh veggies next; then top with scallions, sprouts and sesame seeds. Serve and enjoy!