Home Made Granola Chef Angel Begaye, Trace Ingredients: 3 cups rolled oats 1 1/2 cups nuts and seeds of your choice (almonds, pecans, pumpkin seeds, walnuts, flaxseeds, etc) 1/2 cup apple juice with no added sugars or other ingredients. (If you happen to have a juicer, freshly squeezed apple juice is amazing for this […]
Help us feed and house the monarch butterflies–the Texas state insect–during their migration to and from Mexico. During January and February the butterflies travel back from their wintering grounds in Central Mexico and during October and November they head out on their long journey to Mexico. It takes four generations for the monarchs to reach […]
Farmers Market Favorite: Watermelon Summer Salad Guest Chef: Maggie C. Perkins, Notes from Maggie’s Farm yields 4 entree salads Ingredients 1 personal size watermelon, cut into bite-sized cubes (or, using a melon-baller, create watermelon balls, being careful to avoid the larger seeds) 1 cucumber, unpeeled, seeded, and diced 1/4 sweet onion, peeled and minced 1 […]
Fermented Peppers yields 1 pint 1. Seed and slice 1 lb mixed peppers into thin strips. (photo above is this recipe doubled) 2. Pack the peppers into a wide-mouth, pint-sized mason jar—sprinkling 2 tsp fine sea salt evenly throughout the peppers as you pack them. Condense the salted peppers by firmly pushing them into the bottom of […]
Download the press release as a .docx file here. 2014 AUSTIN FERMENTATION FESTIVAL WITH SANDOR KATZ November 15, 2014 (AUSTIN, TX) – Texas Farmers’ Market, Whole Foods Market and Le Cordon Bleu College of Culinary Arts Austin are proud to announce the Austin Fermentation Festival with keynote speaker and fermentation expert Sandor Katz. […]
See what our guest chefs cook up every month with seasonal fruits and vegetables, local meats and artisan foods they find at the market.