Lakeline 10th Anniversary Garden Party Birthday Celebration!

Join Texas Farmers’ Market at Lakeline for a fabulous garden party celebrating our 10th Birthday! What do we have in store you ask? So much! Read below to learn more: GARDEN TOOL & SEED SWAP: Spring cleaning is underway and we say out with the old and in with the new. March is the perfect […]

Mustard Greens Vegan Caesar Salad

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

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 […]

Market Recipe: Curried Cauliflower with Fennel & Mushrooms

Curried Cauliflower with Fennel & Mushrooms By Market Chef Maggie Perkins from Maggie’s Farm Yield 4 side dishes, 2 entrees Ingredients  1 pint black pearl mushrooms, trimmed and sliced 1t avocado oil 2 baby fennel bulbs, halved, sliced razor thin, fronds reserved for garnish  I bunch scallions, sliced thin 3 cloves garlic, minced  1 T […]

Market Recipe: Miso Mushrooms and Greens

Miso Mushrooms and Greens By Market Chef Adam Wiznowski of Breakfast, Life, & Dinner Ingredients 1 TBS oil 1 medium onion, chopped 1lb hearty greens, well chopped (about 6 cups raw or 1 1/2 cups cooked) (use kale, chard, or collard) 1 TBS minced garlic Salt and pepper 2 cup stock (chicken or vegetarian) 2 […]