Curried Cauliflower with Fennel & Mushrooms

By Market Chef Maggie Perkins from Maggie’s Farm
Yield 4 side dishes, 2 entrees

Ingredients 
1 pint black pearl mushrooms, trimmed and sliced
1t avocado oil
2 baby fennel bulbs, halved, sliced razor thin, fronds reserved for garnish 
I bunch scallions, sliced thin
3 cloves garlic, minced 
1 T tomato paste
1 small head cauliflower, sliced 
1 T +/- garam masala spice blend
8 oz. half & half
1 bunch cilantro, stems sliced fine, leaves reserved for garnish

In a large skillet over medium high heat, bring avocado oil to a shimmer. Add mushrooms, stirring occasionally, cooking until tender. Add sliced fennel and scallions, stirring occasionally to keep from sticking, and cooking until fennel is softened. Add garlic, tossing well with ingredients, and cook 2 minutes (being careful to stir frequently to avoid scorching), then add tomato paste, stirring well to combine. 

Add sliced cauliflower and toss, to combine with skillet ingredients, then spice with garam masala, tossing all ingredients to assure even seasoning. Continue cooking, stirring to keep all from sticking, until cauliflower begins to wilt. Add half & half, bring to a low boil, then reduce to simmer and reduce. As the sauce thickens, add the minced cilantro stems, stirring well. Correct seasoning, and serve warm. 

Note: This recipe results in cauliflower that is al dente in texture— with still a bit of crunch. If you prefer the cauliflower to be softer, simply add about 1/2 cup water to the pan with the tomato paste, then add the cauliflower and garam masala, cover, and cook over medium heat as cauliflower steams to your preferred texture. Remove lid and continue with the recipe by adding half & half and proceeding through steps. 

Texas Farmers Market Farms and Vendor Sources include Hi-Fi Mycology and JBG Organic, 

Miso Mushrooms and Greens
By Market Chef Adam Wiznowski of Breakfast, Life, & Dinner

Ingredients

1 TBS oil
1 medium onion, chopped
1lb hearty greens (kale, chard, or collards), well chopped – about 6 cups raw or 1 1/2 cups cooked (Flintrock Hill Farm, AY RAAM Farms)
1 TBS minced garlic (Bernhardt’s Farm)
Salt and pepper
2 cup stock (chicken or vegetarian)
2 TBS Miso paste (Learn how to make it during out Fermentation Festival panel!)
2 TBS butter, softened
1lb fresh mushrooms (Kitchen Pride, Hi-Fi Mycology, Goldenwood Mushrooms, or Growtopia)

Instructions
* Prepping the greens: I remove the stems and midribs from each leaf, chop the leaf well, and then use as much of the midribs as I can, discarding any thick/woody stem ends. Chop useable midribs finely.

* Heat oil in standard soup pan (4-6 quarts) to medium high

* Saute chopped onions until they begin to brown

* Add chopped greens and midribs, stir for 2 min

* Add minced garlic, stir for 30 seconds

* Add stock, salt and pepper to taste, adjust heat to let continue at a vigorous simmer until greens soften and most of the stock has boiled off (10-15 min)

* Mix together miso paste and butter

* Wipe mushrooms clean, trim any woody ends, cut into bite size pieces

* Heat a large saute pan to med high, add 3 TBS miso butter, allow to sizzle

* Saute mushrooms until they begin to brown, 3-4 min

* Serve mushrooms on top of greens, topped with remaining miso butter
TRY: topping with sesame seeds, shredded carrots, green onions.

Spicy Gingered Mushrooms & Kale
By Market Chef Maggie Perkins

Market Recipe: Tempeh, Mushroom, & Bok Choy Stir Fry
By Market Chef Maggie Perkins
Serves 2-4

2 +/- tablespoon neutral cooking fat
1 pkg Orale’s black-eyed pea Tempeh, cut in bite-sized cubes
1 pint Black Pearl Mushrooms, cut into bite-sized pieces (Hi-fi Mycology)
1 T toasted sesame oil
2 bunches scallion whites, sliced (Bernhardt’s Farm)
1 bunch cilantro, stems only, sliced small
2-3 cloves garlic, minced
2 bunches baby bok choy chopped (Bernhardt’s Farm)
Soy sauce, to taste
Thai Chile pepper blend

In a heavy skillet over medium high heat, bring cooking fat to a shimmer. Add tempeh cubes and mushrooms, being careful not to crowd the pan. (You can do this in batches, if necessary.) Tossing frequently over medium high to high heat, sear tempeh and mushrooms on all sides.

Maintaining medium high heat (and frequently stirring), add sesame oil, scallion whites, cilantro stems, garlic, and baby bok choy. Toss together, cooking until tempeh and mushrooms are cooked through and bok choy is limp.

Season to taste with soy sauce, Thai Chile pepper blend, and more sesame oil if desired. Serve warm.

Note: Substitute and/or add other seasonal vegetables as you desire. Broccoli and carrots work well, and any type of seasonal greens as well.

Farmers Market Creole Seafood Dressing
Market Chef Maggie Perkins of From Maggie’s Farm
Serves 6

Ingredients

1 sesame seed whole wheat baguette, sliced (Texas French Bread)
extra virgin olive oil (Texas Hill Country Olive Company)
1 package Belle Vie Farm pork sausage links
1 pint piopinno mushrooms, trimmed and sliced (HiFi Mycology)
1 bunch arugula, chopped fine (Bouldin Food Forest)
1 bunch carrots, sliced (Emadi Acres)
1 bunch garlic greens, sliced (approximately 2 tablespoons, or 2 cloves, minced, as substitute) (Bernhardt’s Farm or Munkebo Farm)
1/2 pint duck bone broth (Belle Vie Farm)
1/2 cup prepared pesto (Bernhardt’s Farm)
1 bunch scallions, sliced (Bernhardt’s Farm)
1 pint oysters, liquid reserved (K&S Seafood)
1 tablespoon liquid crab boil
1 pound shrimp (K&S Seafood)
1 cup water
Seasoning salt, to taste

Brush baguette slices with olive oil and toast in over under a broiler, turning to brown both sides well. Remove and when cool enough to handle, tear or cut bread into small cubes. Transfer to a larger mixing bowl.

Meanwhile, in a large, heavy skillet over medium heat, warm a tablespoon of olive oil until shimmering. Brown sausage, turning frequently, on all sides. Remove from skillet and allow to cool. When easy to handle, slice, then chop sausage. Add to mixing bowl of cubed toast.

Meanwhile, add additional fat if necessary, then mushrooms, arugula, carrots, and garlic greens, sautéing until softened. Add duck broth and pesto and increase heat to medium high, stirring frequently, cooking until carrots are crisp-tender. Transfer mixture to mixing bowl with toasted bread. Add sliced scallions to mix. Set aside.

Wipe out skillet, drain oyster liquor into skillet. Add crab boil and 1 cup water. Bring to a boil. Add drained oysters and shrimp. Return to a boil, then turn off, cover and allow shrimp to cook through until completely opaque.

With a slotted spoon, transfer seafood to dressing bowl. Toss completely, adding seafood boiling liquid as needed to moisten mixture.

Dressing is fully cooked and ready to eat, however if you like a crispier surface, grease a baking dish with butter, transfer dressing to dish, bake in a hot oven (preheated 425) covered with foil for about 15 minutes, then uncover, turn on broiler, and allow to heat until surface is crisped, about 5 minutes.