Market Recipe: Hat Creek Spicy Sauerkraut with Italian Duck Sausage

Sauerkraut, Duck

Hat Creek Spicy Sauerkraut with Italian Duck Sausage By Market Chef Maggie Perkins 1T grapeseed oil 2 bunches scallions, whites and greens sliced thinly 1 bunch mustard greens, stems removed, chopped ½ head red cabbage, shredded 1 jar Hat Creek Provisions Spicy Sauerkraut 1 package Belle Vie Farm Italian Duck Sausage Salt and pepper, to taste […]

Market Recipe: Sweet Potato Gratin

  Sweet Potato Gratin By Market Chef Maggie Perkins 2 large sweet potatoes (about 2 lb.) 2 large russet potatoes (about 1 3/4 lb.) 1 1/2 cups heavy cream, divided 1 1/2 teaspoons table salt 1 1/2 cups (6 oz.) shredded Gruyère cheese, divided Preheat oven to 400°. Cut sweet potatoes and russet potatoes into […]

Market Recipe: Soft Shell Crab with Cheesy Polenta and Smothered Collard Greens

 Soft Shell Crab with Cheesy Polenta and Smothered Collard Greens Soft Shell Crab: Soft shell crabs (allow 1 large, or 2 small crabs per person), cleaned and trimmed (see note, below) 2 cups finely ground cornmeal 2 t salt ½ t cayenne pepper 1 t coarse ground black pepper ¼ cup neutral-flavored cooking oil for […]

Mueller Farmers’ Market update April 6, 2014

Bernhardt’s Farm has celery, strawberries and spring onions as well as kale, chard, spicy salad mix, spinach. Engel Farm is bringing lots of strawberries and Brussels sprouts. Hairston Creek Farm will have asparagus, strawberries, green garlic, lettuce, spring onions, kale. McKemie Homegrown Farm will have asparagus, kale, dehydrated tomatoes, onion, jalapenos Lone Star Nursery is […]

Market Recipe: Cauliflower Gratin

Cauliflower Gratin by Chef Brittan Wilson Egbert 4 small heads of cauliflower chopped  7 leeks or green garlic sliced (just the white part) 1 tablespoon minced garlic 8oz shredded Cumin Cheddar Cheese from Dos Lunas 12oz cream cheese softened 1 pint heavy cream  2 tsp ground cumin toasted 4 oz Cheddar Pepper Crackers from Millstone […]