To our deeply valued Texas Farmers’ Market community, we want y’all to know that here at TFM the health and well-being of our shoppers, vendors, and staff is paramount. We are taking the Corona Virus issue very seriously, and are working to ensure a safe and vibrant market for our vendors and customers. To this […]

Balsamic-glazed Brussels Sprouts By Market Chef Maggie Perkins Yield 4 side servings   Ingredients 2T neutral-flavored cooking fat, divided 1 pkg Belle Vie Farm Duck Prosciutto 1 qt baby brussels sprouts, trimmed & halved Seasoning salt, to taste 4T Texas Hill Country Olive Company Pineapple Balsamic Vinegar Instructions Heat cooking fat to a shimmer over […]

Nena Johnson has worked in the good food and farm movement since 2004. As part of the leadership team at Stone Barns Center for Food and Agriculture, she spent nearly a decade working to connect the public with where their food comes from and the people who grow it. In 2008, she founded the Growing […]

Mustard Greens Vegan Caesar Salad By Market Chef Monique Santua Ingredients 1 small head cauliflower from JBG Organic 1 bunches mustard greens (any variety works), torn into bite sized pieces 1/4 c cashew butter 1/4 c tbs + 1 tbs olive oil 4 tbs nutritional yeast (divided) 1 tbs capers 2 tsp worcestershire 1 tbs […]

Farmers’ Market Keto-friendly Collard Wraps By Market Chef Maggie Perkins Collard Wrap Ingredients  Fresh collard greens, or similar sturdy greens, 2 leaves per wrap (Gray Gardens) , blanched.  Blanching Instructions: Prepare an ice bath in a large bowl by adding ice to water.  Bring a large stock pot of salted water (1 T salt per […]