Market Recipe: Lemony Herbed Pan-roasted Eggplant

Lemony Herbed Pan-roasted Eggplant by Market Chef Maggie Perkins from Maggies Farm 2 tablespoons (plus more, as needed) extra virgin olive oil (Texas Hill Country Olive Company) 2 cloves garlic, sliced thinly 2-3 medium eggplants, cubed (skin on) (Johnson’s Backyard Garden) 3 small sweet peppers, sliced thin (Johnson’s Backyard Garden) 1 pint petite tomatoes, halved […]

Market Recipe: Market Basil Melon Salad with Goat Feta

Market Basil Melon Salad with Goat Feta 1 bunch holy basil (JBG Organics), de-stemmed, leaves whole 1 container feta cheese (Texas Bee Tree or Pure Luck Dairy Farm), drained and crumbled 1 Israeli melon, (Oma and Opa’s Farm), peeled, seeded, cut in chunks 1 watermelon radish (JBG Organics), sliced into thin matchsticks 3 pickling cucumbers (Engel […]

Market Recipe: TFM BOK CHOI & OYSTER MUSHROOMS

TFM BOK CHOI & OYSTER MUSHROOMS by Market Chef Maggie Perkins INGREDIENTS 1 tablespoon toasted sesame oil 2 tablespoons extra virgin olive oil (Texas Hill Country Olive Co) 5 cloves garlic, peeled, whole 1 quart oyster mushrooms, trimmed and sliced (Hi-Fi Mycology) 4 small sweet peppers, sliced thin (JBG Organics) 5 thin slices fresh ginger […]

Market Recipe: Long Bean & Mushroom Asian Stir Fry

Long Bean & Mushroom Asian Stir fry by Market Chef Maggie Perkins  1/4c EVOO ( Texas Hill Country Olive Co) 2T toasted sesame oil, divided 1 large sweet onion, sliced vertically 1 pound mixed oyster mushrooms (Goldenwood) 1 bunch long beans, trimmed and sliced into 1-2” lengths (Bernhardt Farms) 1 bunch holy basil, stemmed, leaves […]

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 […]