Gumbo Z’herbes Chef Maggie Perkins, Notes from Maggie’s Farm 1 bunch, each, of 6-9 types of seasonal greens such as carrot tops, radish greens, turnip greens, mustard greens, arugula, lettuce, cabbage, collard greens, pea shoots, bok choi, parsley, scallion tops, etc…. 1 large whole onion, chopped 2 T bacon drippings (or other fat, optionally– cooking […]
Trout Pecandine Chef Maggie C. Perkins In conjunction with the Second Annual Hooked on Mueller trout release held at Mueller Lake last Sunday, Chef Maggie, Notes from Maggie’s Farm, prepared a simple yet elegant Trout Pecandine at the market demo station, courtesy of K & S Seafood, with cornmeal from OrganiCare Farms and pecans from Yegua Creek […]
Cream of Mushroom Soup Chef Maggie C. Perkins Local chef and food writer, Maggie Perkins of Notes from Maggie’s Farm, joined us at the market to celebrate all things mushroom for our recent Fungus Among Us event, aimed at educating our youngest shoppers, Market Sprouts!, about the nutritional benefits, growing habits, and wide varieties of […]
Quick Pickled Peppers from Kate Payne of Hip Girl’s Guide to Homemaking yields 1 quart 1. Seed and cut 1-lb of sweet (or hot if you prefer them) peppers into thin strips that are about 2″ long. 2. Combine your brine in a large saucepan and put over medium low heat: 1.5 cups white vinegar […]
This holiday season, give the gift of fresh, local, wholesome food from your Texas Farmers’ Markets. Market bucks make great gifts! Purchase any quantity you desire; bucks come in $1 denomination only as vendors cannot give change. Redeemable for purchases from farmers and vendors throughout the market. Find the convenient online purchase, here.
See what our guest chefs cook up every month with seasonal fruits and vegetables, local meats and artisan foods they find at the market.