Market Recipe: Seared Duck Breast & Grilled Peach Salad

Seared Duck Breast & Grilled Peach Salad by Market Chef Maggie Perkins INGREDIENTS 1 bunch amaranth greens (Johnson’s Backyard Garden) 3 small cucumbers, sliced (Flintrock Hill Farm) Several sprigs of basil , destemmed (Johnson’s Backyard Garden) 3 small red onions, peeled and quartered and seared (Johnson’s Backyard Garden) 4-5 small mild banana peppers seared (Johnson’s […]

Market Recipe: Okra & Tomato Fritters

Okra and Tomato Fritters by Market Chef Maggie Perkins I duck egg (Munkebo Farm) 1 cup whole milk 1/2 cup fine ground oatmeal  1 tsp seasoning salt  1 pint okra, sliced thinly (JBG) 1 pint heirloom cherry tomatoes, sliced (JBG) 1 small purple bell pepper, chopped (JBG) 1 bunch basil, leaves chopped (about 1 tablespoon […]

Market Recipe: Smothered Green Beans & Potatoes

Smothered Green Beans & Potatoes by Market Chef Maggie Perkins Serves 2 1 T Texas Hill Country Olive Company jalapeño-infused olive oil 2 teaspoons toasted sesame oil, separate  1/2 small yellow onion, sliced into thin half moons, separated (Manheim Gardens & Byccombe Farm) 1 stalk green garlic, minced (Gray Gardens) 4-5 baby new potatoes, sliced […]

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 […]