Market Recipe: Duck Egg Omelette with Spinach, Mushroom, & Chevre

Duck Egg Omelette with Spinach, Mushroom, & Chevre By Market Chef Monique Santua of Gastromonique 1 duck eggs (Belle Vie Farm) 1 pinch salt 1 bunch spinach (Oma and Opa’s Farm) 1 bunch green onions (Bernhardts Farm) 1 container lions mane mushrooms (Hify Mycology) 4 ounces chevre (Pure Luck Dairy) Microgreens or edible flowers, to […]

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 […]