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: Spring Vegetable & Ham Gnocchi

Spring Vegetable & Ham Gnocchi By Chef Andre Natera Gnocchi: 4 potatoes 1/2 cup cake flour 1/4 cup ricotta 1/8 cup Parmesan 2 eggs beaten 1 pinch nutmeg *Note from the chef: Quantities may vary depending on the starchiness of the potatoes and the water content of the ricotta. It is important that the dough […]

Market Recipe: Honey-Glazed Ham and Bitter Greens

Honey-Glazed Ham and Bitter Greens By Chef Maggie Perkins One cured pork ham steak (OrganiCare Farm) Neutral-flavored cooking oil to coat bottom of pan 1 T approximately, honey (Round Rock Honey) 1 T balsamic vinegar (Texas Olive Company) 1 bunch dandelion greens (Johnson’s Backyard Garden) 2 t chopped fresh dill (Johnson’s Backyard Garden) Kosher Salt […]