Lincoln Park Farmers Market is a seasonal market focusing on locally grown fruits and vegetables, locally made specialty foods as well as and locally made arts and crafts. Our mission is, “To educate the community about healthy, locally grown food, and promoting good health.” Our objective is Michigan grown/Michigan made by the farmer, vendor, and crafter. With the emphasis on organic foods, the advantage of a local farmer market is that one can talk to the farmer who raised the foods that they are to take home and eat.
Warm quinoa, roasted vegetables and a pile of crunchy sunflower sprouts.
Ingredients
1 cup quinoa, rinsed
2 cups cubed sweet potato
1 cup chickpeas, rinsed
2 cups sunflower sprouts
1 avocado, sliced
3 tbsp tahini
1 lemon, juiced
Make it
Roast sweet potato and chickpeas with oil and salt at 425°F for 25 minutes.
Simmer quinoa in 2 cups water 15 minutes, covered.
Build bowls with quinoa, roasted veg, avocado and sprouts; drizzle with tahini thinned with lemon.
A recipe to make at home.
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This page uses information from USDA's Local Food Directories. Details can change; check with the farm before visiting. Fork & Curb lists farms and does not grow, inspect or handle food.