Italian Dijon Potatoes with Leeks & Long Beans
by Market Chef Brian Birde
5-6 small potatoes
One bunch long beans
Salt & pepper to taste
Start by dicing the potatoes into small cubes and place into a pan with olive oil and lid. Stir occasionally. Once the potatoes start to soften, add in long beans cut into inch-long pieces, and leeks – cleaned, sliced in half length-wise, and cut into inch-long pieces.
Mix Italian dressing with a tbsp of dijon mustard and stir into the veggies, with salt & pepper to taste. Sauté until leeks are tender and potatoes are lightly browned.
Now in its 24th year, National Farmers Market Week (NFMW) is an annual celebration that highlights the vital role farmers markets play in the nation’s food system. This year’s NFMW takes place August 6th-12th – tune in to our social media all week long as we share some of our market accomplishments from the last year that we are so proud of! Then join us for a weekend of celebrations on Saturday, August 12th at Lakeline and Sunday, August 13th at Mueller. We will have live music, chef demos, kid’s activities, prizes, and more. Let’s all come together to celebrate the joy of local food and goods, our amazing market vendors and staff, and this wonderful community we get to be a part of!
This event is FREE and open to the public but we are asking for a suggested donation of $5 per person/family to help support our non-profit markets. Donations can be made at this link, in person at market, or on venmo (@texasfarmersmarket). ❤️
Hibiscus Glazed Carrots by Joi Chevalier of The Cook’s Nook
A holiday take on Carrots Vichy, a French dish from the region. Colorful side dish that is quick and easy to put together – if you don’t have hibiscus concentrate, can be done in the original way with orange juice concentrate. Can also be made with parsnips. Cook the carrots on high heat until they are as tender as you like – cutting thin and uniform is key!
2 cups carrots or 2 cups parsnips, peeled and sliced on the bias, ¼ in thickness
1 cup boiling water
3 tablespoons butter
1 teaspoon salt
2 teaspoon hibiscus juice or ½ teaspoon hibiscus syrup concentrate
2 oz chopped parsley
Place all ingredients in saucepan except the hibiscus liquid and parsley. Cook the carrots over medium heat until the water evaporates. Permit them to brown in the butter. Add the hibiscus and stir, letting it glaze onto the carrots. Serve them sprinkled with either chopped chives or parsley.
Market Fried Rice with Spring Vegetables
By Market Chef Brandon Hooper
Ingredients (Serves 4):
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