900 g. Napa cabbage 25-30 g. Korean Sea Salt 25 g. Garlic, finely minced 5 g. Ginger, finely minced 5 g. Sugar 5 g. Fish sauce 50 g. Scallions, greens only 50 g. Korean daikon, julienned 50 g. Carrot, julienned Gochugaru to taste (Korean red chili flakes) 1. Rinse, strain, and then lightly salt cabbage […]

Ingredients: 1 gallon purified or bottled chlorine-free water 4-6 tea bags or 4-6 teaspoons loose leaf tea 1 cup (200g) sugar Kombucha Culture (SCOBY)                    1-2 cups (250-500ml) strong starter liquid, aka well-fermented Kombucha (one bottle of Buddha’s Brew Kombucha) fruit, juice, flowers, or herbs (optional). Equipment: pot […]

Market Recipe: Soy Bean Miso By Market Chef Monique Santua of Gastromonique 2 lbs Organic/Non-GMO dried Soy Beans 2 tsp Organic miso 2 lbs Rice Koji 14 oz Sea salt Parchment Paper Cardboard 1 Gallon-sized freezer bag Fermentation Crock In a large pot of cold filtered water, soak soybeans overnight. Drain the beans and return […]

Squash Ribbon Salad By Market Chef Maggie Perkins from Maggies Farm Salad Dressing 1/2 cup shelled walnuts 1 tablespoon fresh oregano leaves 1 tablespoon fresh basil leaves 2 tablespoons flat leaf parsley leaves 1 clove garlic, peeled 1/2 scant teaspoon crushed red pepper flakes, to taste 1/2 cup extra virgin olive oil 1 T red […]

A message from Evan: I’m completely thrilled to be joining the Texas Farmers’ Market team as Executive Director. Farmers Markets are the backbone of a strong, thriving local food community and economy, and joining TFM’s professional staff of dedicated local food advocates, a community of vendors with top notch products, a cohort of farmers and […]