Market Recipe: Vegan Vegetable Stock

Vegan Vegetable Stock By Market Chef Maggie Perkins 1 ounce mixed mushrooms such as oyster, porcini, or morel from Hi-Fi Mycology 1 medium yellow onion, split in half 1 bunch large carrots, ends and greens roughly chopped from Johnson’s Backyard Garden 1 bunch dandelion greens, stems & leaves from Johnson’s Backyard Garden 2 to 3 leeks, […]

Market Recipe: Stewed Swiss Chard & Pioppino Mushrooms

Stewed Swiss Chard & Pioppino Mushrooms By Market Chef Maggie Perkins 1/4 cup Texas Hill County olive oil 2 T all purpose flour 1 bunch green garlic, sliced from Gray Gardens 1 bunch scallions, sliced from Gray Gardens 1 bunch Rainbow Swiss Chard, sliced into thin shreds from Johnson’s Backyard Garden 1 pint mushrooms, stems and […]