Market Recipe: Pear & Arugula Salad

Pear & Arugula Salad Ingredients: Arugula (Bernhardt’s Farm) 2-3 Asian Pears or other variety of pears (Bernhardt’s Farm) Pecans – raw or toasted (Yegua Creek) Pecan Parm (Perennial Pecan) Honey (Austin Honey Co. or Round Rock Honey) Mustard White Wine Vinegar Instructions: Honey Dijon Vinaigrette: To make the vinaigrette combine white wine vinegar, stone ground […]

Market Recipe: Sweet Potato, Persimmon & Pecan in Herb Brown Butter

Sweet Potato, Persimmon & Pecan in Herb Brown Butter By Market Chef Maggie Perkins Ingredients 2 sticks unsalted butter Sprigs of fresh winter-season herbs like sage, thyme, oregano, or a combination of your choice  1/2 cup pecan halves 1 pint young sweet potatoes, scrubbed well and sliced thinly 2-3 firm persimmons, sliced 1 tsp ground […]

Market Recipe: Curried Carrots & Cabbage

Curried Carrots & Cabbage By Market Chef Maggie Perkins 1 tablespoon toasted sesame oil 1 tablespoon Texas Hill Country Olive Co. extra virgin olive oil 1 bunch young carrots, sliced 1 small head purple cabbage, shredded 1 bunch scallions, sliced 1 bunch green garlic, minced Bouldin Food Forest Thai Basil Herb Salts 2 tablespoons red […]

Market Recipe: Pan Toasted Sesame Broccoli with Pecans

Market Recipe: Pan Toasted Sesame Broccoli with Pecans by Market Chef Maggie Perkins from Maggie’s Farm 1T toasted sesame oil 1T neutral cooking oil 1 head broccoli, separated into spears (JBG Organic) 1 thumb-sized knob fresh ginger, peeled 1 small bunch garlic scapes, minced (JBG Organic) 1 cup Buster’s Smoked Pecans, Everything flavored In a large […]

Market Recipe: Summer Peach Panzanella

Summer Peach Panzanella By Market Chef Maggie Perkins 4 cups day old bread, torn in bite-sized chunks (Texas French Bread) 4 peaches, skin on, sliced thin (Engel Farm) 4-6 ripe homegrown tomatoes, chopped with juices reserved (Engel Farm) 1 bunch garlic chives, greens sliced thinly (Munkeebo Farm) 1 red onion, sliced thinly (Gray Gardens) 3-4 […]