Market Recipe: Persimmon Salad

Persimmon Salad by Market Chef Maggie Perkins from Maggie’s Farm Ingredients Bouldin Food Forest Hot Shot Mix greens Texas Hill Country Olive Co extra virgin olive oil Engel Farms persimmons JBG Organic purple cabbage, baby fennel bulbs, small pomegranate Belle Vie Farm Ham Texas Hill Country Olive Co mandarin balsamic Pure Luck Dairy Chevre Salt […]

Market Recipe: Stovetop Dressing

HOLIDAY MARKET STOVETOP DRESSING SERVES 6 INGREDIENTS 2T extra virgin olive oil (Hill Country Olive Company) 1 small bulb fennel, sliced thinly (see notes, below) 1 bunch scallions, sliced thinly 1 small sweet potato, sliced thin, skins on (yield about 2 cups slices) 1 cup firmly packed shiitake mushrooms, caps sliced (stems reserved, see notes, […]

Market Recipe: Oyster Stew

Market Recipe: Oyster Stew By Market Chef Maggie Perkins from Maggie’s Farm INGREDIENTS 1 pkg Belle Vie Farm smoked bacon, chopped 1 large onion, chopped 4 small sweet potatoes, chopped (JBG Organic) 2 quarts chicken stock 1 pint K and S Seafood fresh gulf oysters, brine and meat separated 3 twigs fresh thyme 1 pint […]

Market Recipe: Lemony Herbed Pan-roasted Eggplant

Lemony Herbed Pan-roasted Eggplant by Market Chef Maggie Perkins from Maggies Farm 2 tablespoons (plus more, as needed) extra virgin olive oil (Texas Hill Country Olive Company) 2 cloves garlic, sliced thinly 2-3 medium eggplants, cubed (skin on) (Johnson’s Backyard Garden) 3 small sweet peppers, sliced thin (Johnson’s Backyard Garden) 1 pint petite tomatoes, halved […]

Market Recipe: Asian Butternut Squash Stew

Asian Butternut Squash Stew By Chef Monique Santua of Gastromonique Curry Blend 1 stalk lemongrass from Johnson’s Backyard Garden (white stalks only, chopped) 1 serrano from f-stop farm (optional) 1 clove garlic 1 tbs cumin 1 tbs turmeric 1 tsp coriander 1/2 cinnamon stick Butternut Squash Stew 2 tbs coconut oil 1/4 c ginger, chopped […]