Italian Dijon Potatoes with Leeks & Long Beans

Italian Dijon Potatoes with Leeks & Long Beans
by Market Chef Brian Birde

5-6 small potatoes
4-5 leeks
One bunch long beans
Olive oil
Italian dressing
Dijon mustard
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.

National Farmers’ Market Week Celebration 2023


Join us to celebrate National Farmers’ Market Week on August 12th at Lakeline and August 13th at Mueller!

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). ❤️⁠

⁠RSVP on Facebook to stay in the loop on announcements and more:

Saturday, August 12th at Lakeline & Sunday, August 13th at Mueller

Market Recipe: Hibiscus Glazed Carrots by Joi Chevalier

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 Recipe: Fried Rice with Spring Vegetables

Market Fried Rice with Spring Vegetables

By Market Chef Brandon Hooper

Ingredients (Serves 4):

  • ½  cup soy sauce
  • 2 ½ cups of water
  • 1 tablespoon sesame oil
  • 1 teaspoon chili flakes
  • ½ cup of minced ginger
  • 1 tablespoon vegetable oil
  • 2 bunches green garlic finely chopped
  • 2 cups of uncooked white rice (4 cups of cooked white rice total)
  • 8 heads baby bok choy chopped, whites & leaves separated
  • Additional seasonal veggies as desired (we added carrots & cauliflower from our farmers, and chestnut mushrooms from HiFi Mycology)
  • sesame seeds for garnish (optional)
  • 2 duck eggs (Belle Vie Farm – optional)
  • We also used vegetable stock that we made using veggie scraps for added flavor! Check out our zero waste veggie stock recipe here.


    1. Wash all your vegetables: Split the bok choy in half, and rinse under cold water, Put aside. Wash and peel ginger (A spoon helps peel the outer skin off). Submerge the Spring Garlic in water and give it shake to remove loose dirt.
    2. Start your Rice: Rinse two cups of rice in a strainer to remove excess starches. Cover with 2 ½ cups of water. Simmer covered on medium heat until rice has absorbed all the water (about 10-20 minutes depending on your equipment) and fluffs up when stirred with a fork iIf your rice appears “wet” still, cover and let it rest five minutes to continue absorbing excess liquid).
    3. Trim your veggies: Finely chop the spring garlic, setting aside the greens as a garnish. Trim the green leaves off of your bok choy and set aside, chop the white stems into bite size pieces (½ inch or so). You can grate the freshly peeled ginger, or finely mince it with a knife.
    4. Fry your Rice: Add about a tablespoon of your preferred cooking oil and bring to a medium-high heat in a wide sauté pan. Once your oil has started to warm and shimmer, add your cooked rice. After about two minutes, toss in your ginger, soy sauce, spring garlic, and bok choy stems. Once your bok choy stems start to become tender (the edges will soften and become slightly translucent), add in the bok choy greens. Finally, check for seasoning, adjust if necessary.
    5. Add an egg: If adding an egg, create a well in the center of your frying pan (exposing the cooking surface). Add another tablespoon of oil, and crack your egg right in. Allow the white to set slightly before gently breaking up and scrambling the egg (if you stir too quickly you’ll make eggy rice! Give it time to cook.)
    6. Plate up: Garnish with your spring garlic tops, and sesame seeds. Enjoy with any other market treats you’ve brought home!

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