MARKET RECIPE: Simple Shrimp Étouffée

Market Recie: Simple Shrimp Étouffée By Market Chef Maggie Perkins Serves 8 Ingredients 1/4 c butter 1/2 c all purpose flour 1 medium yellow onion, chopped 1 small bell pepper, chopped 2 stocks F-STOP FARMS celery, chopped 3 large cloves garlic, minced 2 cups chopped FLINTROCK HILL FARM tomatoes 2 cups shrimp stock 1 tablespoon STELLAR GOURMET […]

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: K.I.S.S. Winter Vegetables

K.I.S.S. Winter Vegetables By Market Chef Maggie Perkins Keep It Simple and Satisfying with fresh, seasonal vegetables, a few favorite condiments, and your favorite pan. Prepare, by peeling, paring, trimming, and dicing about a cup each of 3-5 of your favorite seasonal vegetables, aiming for varying textures, colors, and nutrients aiming for a total of […]

Market Recipe: Sweet Potato Veggie Pancakes

By Chef Monique Santua of Gastromonique 1 sweet potato from Manheim Market Gardens 1 carrot from Springfield Farm & Byccombe Natural Solutions 2-3 romanesco leaves from f-stop farm 1/2 onion 1 egg from Green Hen Farm beaten 1 tsp flour 1 tsp salt 1 tbs coconut oil Using a japanese mandolin or a large holed […]

Market Recipe: Thai Brussels Sprouts

Thai Brussel Sprouts By Chef Monique Santua 1 lb Brussel Sprouts from Johnson’s Backyard Garden, halved 2 tbs coconut oil, melted 2 tbs fish sauce 2 tbs rice vinegar 2 tbs water 2 tbs Round Rock Honey 1 tbs spearmint from Bernhardts Farm, chopped 1 tbs cilantro stems from f-stop Farm, chopped 1 garlic clove, minced […]