Market Recipe: Summer Shrimp Stir-Fry

Summer Shrimp Stir-Fry By Students of the Escoffier School of Culinary Arts 25 Shrimp, peeled & de-veined Heirloom bell peppers, seeded & small diced Heirloom tomatoes, small diced Korean melon, small dice Salt & pepper to taste Extra virgin olive oil Heat the oil in a sauté pan until just smoking. Add the shrimp and […]

Market Recipe: Sausage with Honey & Greens

Smith & Smith Sausage with Honey & Greens By Students of the Escoffier School of Culinary Arts Crumbled Smith & Smith sausage Egyptian spinach Patty pan squash, sliced or diced Local honey Micro mustard greensIn a medium pan, sauté the sausage until cooked half way. Add the squash and cook thoroughly. Turn off the heat and […]

Market Recipe: Okra Fritters with Sweet Pepper Tomato Saute

    Okra Fritters with Sweet Pepper Tomato Saute Chef Maggie C. Perkins, Notes from Maggie’s Farm Ingredients: Pepper Tomato Saute Approximately 1 bulb elephant garlic, 3 yellow onions, 1 pound of mixed sweet peppers, 5 large tomatoes, 1-2 Tablespoons coriander seeds, (I crush, slightly, with the help of a mortar and pestle. They can […]

Guest Post: Using End of Summer Produce

Using End of Summer Produce Katie Kraemer, Tecolote Farm Caponata Eggplant Relish from thatsmyhome.com 1/4 c. olive oil 1 lg. onion, chopped 1-1/2 c. celery, coarsely chopped 2 cloves garlic, crushed 2 c. peeled and diced eggplant 1 lg. red or green pepper, chopped 1/2 c. chopped black olives 2 tbsp. capers 4 lg. tomatoes, […]

Guest Chef: Maggie C. Perkins

Fresh, Seasonal, Healthy Meals from your Late Summer Bounty Have you ever gotten home with your burgeoning market basket overflowing with fresh, only to wonder what you’re actually going to DO with all of your carefully curated selections? Guest Chef Maggie C. Perkins,  Notes From Maggie’s Farm, will join us at the market this weekend to demonstrate ways […]