Four Delicious April Farmer’s Market Entrees

It’s April and the Farmer’s Market is full of produce and people. I love shopping for fresh fruit and veggies at my local farmer’s market. Why? I know that it is 100% farmer and producer based. The produce has not been supplemented or modified and not sprayed with pesticides or other chemicals.  At my farmer’s market I can select the freshest ingredients and know I am choosing the healthiest options.

I usually swing by the farmer’s market at least once a week. As I peruse the selections, I’m often planning dinner for the next day and selecting my entrée based on the produce in season.  April is the month for veggies. Asparagus, morels, rhubarb, and cabbage are plentiful, so I will adjust my menu and prepare some of my favorite recipes to include them.

Bacon Asparagus Strata

When it comes to asparagus, I like to use it in a Bacon Asparagus Strata. I often make this dish for Easter dinner, but it is perfect for any occasion. I especially love this recipe because it is so easy to make. You can prep the dish the night before, put it in the fridge, and slip it into a timed oven when you are ready. And the results are delicious!

As for Morels, we are essentially in the middle of the season. I love pairing these tasty mushrooms with pasta whenever I can find them. Pasta with Morels, Asparagus & Goat Cheese combines asparagus, morels, and Terrill Creek Farm Goat Cheese. You can’t beat this combination for flavor!

Pork Chop with Rhubarb Compote


Rhubarb season is just beginning. In season from April until June, the veggie is often included in desserts, but I like to embrace it in entrees as well.  It stars in one of my go-to recipes: Berkshire Pork Chops with Rhubarb Compote. This dish is the perfect choice for grilling now that the weather is beginning to warm up.  Simply grill the Berkshire porkchops, top it with the rhubarb compote, and serve it alongside farro and your pick of veggies.

While cabbage isn’t my favorite, Big John can’t live without it (especially if I cook it with kielbasy). I often make him a Kielbasy & Cabbage Skillet. The dish is no fuss and no muss. It is easily prepared in one skillet.

In essence, April provides a complete diversity of veggies for our palates. If you get a chance, swing by your local farmer’s market and see what is available in your area. You can try any of these recipes or create an entrée of your own.

Leave a Reply