For all you home chefs, the downtown farm markets are the perfect places to find all the ingredients necessary for your favorite recipes. And for everyone else, there's live music, hot sandwiches and bakery, children's activities and household items. There is truly something for everyone.

East Town Farm Markets are held from 7:30 a.m.-12:30 p.m. every Saturday, June 1-October 19, in Cathedral Square Park. The market offers freshly grown fruits, vegetables, flowers and plants, not to mention tasty homemade goods and live music from 10 a.m.-noon, June 1-September 28.

You"ll find the Westown Farmer's Market every Wednesday from 10 a.m.-3 p.m., June 26-October 30 in Zeidler Union Square. The perfect stop on your lunch break, vendors will offer lunches and live music in addition to the fresh produce and handmade items you've come to expect.

The downtown farm markets inspire both home chefs and professional cooks to create delicious, fresh dishes. Check out these recipes from a few of the most esteemed downtown chefs.

Executive Chef Robert Eaton of the Milwaukee Chop House: "I love picking up the freshest fruits and veggies at the downtown farm markets to make salads for cook-outs or summer lunches."

4 stalks of lemon grass
12 oz. lemon juice
4 tsp. minced garlic
6 tsp. fresh minced rosemary
4 tbs. sugar
4 tbs. Dijon
24 oz. salad oil
12 oz. olive oil

Pound the lemon grass until it is flat and chop into very small pieces. Combine the lemon juice, minced garlic, fresh rosemary, sugar and Dijon in a blender, mixing well. Add oil slowly, allowing for emulsification.

Asparagus
Vine ripened tomatoes
Red onions
Red peppers
Mushrooms
1 large portabella cap
Mixed greens

Cut the asparagus, tomatoes, onions, peppers and mushrooms into small pieces (just bigger than bite sized so they don't fall through the grill). Place vegetables on a hot, well-oiled grill. Grill until al dente.

While veggies are warming, toss mixed greens with 3/4 of the lemon grass vinaigrette and arrange on plate so the greens have some height. Toss the grilled vegetables with 1/4 of the dressing and sprinkle on top and around the greens on a plate.

2 mango
2 avocado
3 tbs. red onions
3 tbs. jalapeno peppers (or to your liking)
3 tbs. cilantro
3 tbs. lime juice
1 tbs. lemon juice
Salt and pepper to taste

Dice the mango, avocado and red onion about the same size (medium dice). Chop the jalapenos and cilantro very small. Mix all ingredients together and stir well.