Kombucha Recipe by Buddha’s Brew Kombucha

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 […]

Soy Bean Miso

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 […]

Market Recipe: Squash Ribbon Salad

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 […]

Evan Driscoll Joins Texas Farmers’ Market as New Executive Director

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 […]

Market Recipe: Peach Rosemary Shrub

Peach Rosemary Shrub by Market Chef Monique Santua of Gastromonique Ingredients 1 lb peaches, chopped 2 sprigs rosemary, chopped 2 c honey 2 c apple cider vinegar Add peaches and rosemary into a cleaned jar. Pour in honey and mash all the ingredients together. Cover and secure a clean kitchen towel over the jar and […]