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 […]
Farmers Market Favorite: Panzanella with a Texas Summer Twist Guest Chef: Maggie C. Perkins, Notes from Maggie’s Farm Personal Chef Maggie Perkins was in the market recently and she took on a Market Bounty Challenge. With no prepared plan or recipe, she shopped the farmers booths for what they offered up as the peak of the […]
Balsamic Rosemary Sauteed Oyster Mushrooms Guest Chef Maggie C. Perkins Notes From Maggie’s Farm When you are short on time, simple, and simply perfect ingredients are your saving grace. Such was the challenge for our Guest Chef this Sunday at the Mueller Farmers Market. Upon Chef Maggie’s arrival, she was presented with a pristine paper […]
Herb-Infused Honey Guest Chef Maggie C. Perkins Notes From Maggie’s Farm There are two methods for infusing honey– one takes a little time and patience, the other takes a little heat. Traditional Infused Honey In a sterilized glass jar or bottle, place herbs of your choice (washed, and dried completely). Add honey (we used our […]
FOR IMMEDIATE RELEASE Publicity Contact: Kate Payne (347) 933.0403 email@example.com 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 […]
See what our guest chefs cook up every month with seasonal fruits and vegetables, local meats and artisan foods they find at the market.