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: Kohlrabi Slaw with Pear and Radish

  Kohlrabi Slaw with Pear and Radish By Market Chef Maggie Perkins 3-4 small bulbs kohlrabi (JBG Organics) 1 bunch radishes (JBG Organics) ½- 1 bunch fresh mint (JBG Organics) 3-4 small, firm pears (Engel Farms) Creamy Honey Habanero Chevre Dressing (recipe, below) 3-4 ample handfuls baby super greens (Joe’s Organic Microgreens) Trim greens from […]

Market Recipe: Duck Egg Omelette

Duck Egg Omelette with Crabmeat, Caramelized Onions, Chevre & Microgreens By Market Chef Maggie Perkins ½ stick unsalted butter 2 large yellow onions, halved, and sliced into uniform half-moons 1 dozen duck eggs (Texas Farmers’ Market vendors Belle Vie Farm and  Countryside Farm) ¼ cup half & half, divided ½ pound claw crabmeat (Texas Farmers’ […]

Market Recipe: Scallops in roasted poblano vegetable chevre cream sauce over pasta

Scallops in Roasted Poblano Vegetable Chevre Cream Sauce Over Pasta By Market Chef Maggie Perkins 1 pint scallops 1/4 cup butter 4 roasted poblano peppers, chopped 2 medium tomatoes, diced 3 pickling cucumbers, skin on, diced 4 oz chevre 1 package Texas Gourmet Pasta Salt and pepper, to taste Celery sprouts for garnish Prepare pasta […]

Market Recipe: Roasted Poblano Chevre Vegetable Dip

Roasted Poblano Chevre Vegetable Dip By Market Chef Maggie Perkins 16 oz plain greek yogurt 4 oz chevre 3 medium tomatoes, chopped 6 small pickling cucumbers, skins 3-4 roasted poblano peppers, chopped 1 bunch thai basil, chopped Combine the ingredients and mix well. Season with salt, to taste. Serve chilled. Photos by Maggie Perkins