Wednesday, May 27, 2020 at 1 PM – 1:30 PM HOW DOES IT WORK? Always wanted to go behind the scenes at your favorite market farm? Now you can! Simply […]
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 […]
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 […]
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 – depending on your preference – […]
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 […]
Follow Lakeline: