Market Recipe: Shrimp & Pea Shoot Dijon

  Shrimp & Pea Shoot Dijon By Chef Maggie Perkins 1 pound medium to large shrimp, shells on 6-8 cups fresh green pea shoots 1 pint chicken stock 2 T Dijon mustard 1 tsp thyme, dried Extra Virgin Olive Oil (to cover pan lightly) Salt & Pepper to taste Peel shrimp, reserving shells. Set aside. […]

Market Recipe: Gumbo Z’herbes

Gumbo Z’herbes Chef Maggie Perkins, Notes from Maggie’s Farm 1 bunch, each, of 6-9 types of seasonal greens such as carrot tops, radish greens, turnip greens, mustard greens, arugula, lettuce, cabbage, collard greens, pea shoots, bok choi, parsley, scallion tops, etc…. 1 large whole onion, chopped 2 T bacon drippings (or other fat, optionally– cooking […]

Market Recipe: Trout Pecandine

Trout Pecandine Chef Maggie C. Perkins In conjunction with the Second Annual Hooked on Mueller trout release held at Mueller Lake last Sunday, Chef Maggie, Notes from Maggie’s Farm, prepared a simple yet elegant Trout Pecandine at the market demo station, courtesy of K & S Seafood, with cornmeal from OrganiCare Farms and pecans from Yegua Creek […]

Market Recipe: Cream of Mushroom Soup

Cream of Mushroom Soup Chef Maggie C. Perkins Local chef and food writer, Maggie Perkins of Notes from Maggie’s Farm, joined us at the market to celebrate all things mushroom for our recent Fungus Among Us event, aimed at educating our youngest shoppers, Market Sprouts!, about the nutritional benefits, growing habits, and wide varieties of […]

Market Recipe: Quick pickled peppers with honey and goat cheese

Quick Pickled Peppers from Kate Payne of Hip Girl’s Guide to Homemaking yields 1 quart 1. Seed and cut 1-lb of sweet (or hot if you prefer them) peppers into thin strips that are about 2″ long. 2. Combine your brine in a large saucepan and put over medium low heat: 1.5 cups white vinegar […]