MARKET RECIPE: Field Fresh Watermelon Herb Salad

Field-fresh Watermelon Herb Salad By Market Chef Maggie Perkins Ingredients 1/2 small watermelon, rinds removed, cubed (@fruitfulhillfarm)  Salt, to taste 1 stalk lemongrass  2-3 tablespoons, each, Thai basil, mint 1 cucumber, thinly sliced 1 bunch radishes, thinly sliced (all @jbgorganic) Equal drizzles @txhillcountryoliveoil lemon-infused olive oil and Meyer lemon Balsamic vinegar (less than a tablespoon […]

Market Recipe: Pickled Watermelon Rind

Pickled Watermelon Rinds by Market Chef Monique Santua of Gastromonique 3 c watermelon rind cut into bit sized pieces 1 1/2 c watermelon juice 1/4 c Round Rock honey 1/4 c lime 1/4 c white wine vinegar 1/4 c rice wine vinegar 1 cinnamon stick 1 tbs salt Place watermelon in a bowl with salt […]

Market Recipe: Italian Panzanella 

Italian Panzanella  Yield 2-4 servings by Market Chef Maggie Perkins Ingredients 2 cups torn day-old bread   2 T extra virgin olive oil (plus extra to taste if desired) 2 T red wine vinegar  (plus extra to taste if desired) 2 cups chopped fresh tomatoes, with collected juice   1 cucumber (or zucchini) sliced thinly  […]

Market Recipe: Peach & Fennel Salad with Smoked Ham

Peach & Fennel Salad with Smoked Ham By Market Chef Maggie Perkins Ingredients The zest of 1, and juice of 2 large lemons 1/2c coconut palm sugar 1 bulb fennel, sliced razor thin, fronds reserved (@jbgorganic)  4-6 peaches, sliced (@engelfarms and #ZennerOrchards) 2 tablespoons, each, fresh mint, and fresh basil, de-stemmed and minced (@jbgorganic)  1 […]

Market Recipe: Duck Egg Omelette with Spinach, Mushroom, & Chevre

Duck Egg Omelette with Spinach, Mushroom, & Chevre By Market Chef Monique Santua of Gastromonique 1 duck eggs (Belle Vie Farm) 1 pinch salt 1 bunch spinach (Oma and Opa’s Farm) 1 bunch green onions (Bernhardts Farm) 1 container lions mane mushrooms (Hify Mycology) 4 ounces chevre (Pure Luck Dairy) Microgreens or edible flowers, to […]