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: Grilled Zucchini Rollatini

Grilled Zucchini Rollatini    By Market Chef Maggie Perkins. 4 whole zucchini bottled Italian-style dressing 4 firmly-packed cups mixed greens, chopped fine ½ bunch scallions, sliced thinly 1 jalapeno pepper, diced 1 8oz. container Pure Luck Dairy soft chevre  Creole-style seasoning toothpicks cast iron grill pan vegetable or grapeseed oil  Gently wash the zucchini. Slice two […]

Market Recipe: Quick pickled peppers with honey and goat cheese

Quick Pickled Peppers from Kate Payne of Hip Girl’s Guide to Homemaking yields 1 quart 1. Seed and cut 1-lb of sweet (or hot if you prefer them) peppers into thin strips that are about 2″ long. 2. Combine your brine in a large saucepan and put over medium low heat: 1.5 cups white vinegar […]

Market Recipe: Butternut Squash Fritters with Goat Cheese and Cinnamon Basil

Butternut Squash Fritters with Goat Cheese and Cinnamon Basil by Chef Brittan Wilson Egbert Ingredients 3 cups of raw butternut squash, grated 1/2 cup grated carrot 2 tablespoons of chopped cinnamon basil plus more for garnish 1/2 cup onion, finely chopped 2 eggs 6 tablespoons of flour 1 tablespoon pumpkin pie spice 2 teaspoons ginger […]

Market Recipe: Zucchini Fritters with Goat Feta Cheese

Zucchini Fritters with Goat Feta Cheese by Chef Brittan Wilson Egbert Ingredients 3 cups of raw zucchini, grated and drained of excess liquid 1/2 cup grated carrot 2 tablespoons of chopped carrot tops 1 cup onion, finely chopped 2 eggs 6 tablespoons of flour 2 teaspoons cumin 2 teaspoons paprika 1 teaspoon cayenne 1 teaspoon […]