Ash Acres Dairy Farm
ATX Homemade Jerky
Austin Honey Co.
B5 Farm
Babka ATX
Beba’s Pfresh Salsa
Belle Vie Farm & Kitchen
Bernhardt’s Farm
Bewitching Bakery
Bread and Zest
Bread(ish)
Brown Sugar Cheesecake Bar
Buddha’s Brew
Central Matcha
Chef Flaco’s Gourmet Foods
David Doughie’s
Esperanza Farms
Flintrock Hill Farm
Floreli Foods
Goodie Dumplings
Gourmet Texas Pasta
Habo’s East African Cuisine
Hackamore Ranch
Hemp 360
Hi-Fi Mycology
Hijita
Humble Rooster
Indigo Soil
Jeany’s Ginger Elixirs
Joe’s Microgreens
JT Cattle
Julie Myrtille
K&S Seafood
Kelly’s Killer Corn
Lamba’s Royal Indian Food
Lira Rossa
Lone Star Lettuce Growers
Lost Pines Yaupon Tea
Martin Heritage Farm
Mesocano
Mom & Pops Frozen Pops
Monarch Herbs
Mother Culture
Mum Foods
Murphy’s Mellows
Native Roots Salsa
Oatmeal & Company
Peace Cheese
Pickle Envy
Pierogi’s by Apolonia
Poochie Trends
Pure Luck Dairy
Respect Your Elderberries
Round Rock Honey
Sherpa Snacks
Sightseer Coffee
Simple Promise Farms
Simpli Thai
Smith & Smith Farms
SoCo Ginger Beer
Sourcery DAO/Austin Fix It Clinic/Marian Moore
Southern Star Farms
Southpaw Bladeworks
Symmetry Health Chiropractic
Talisman Coffee
Tamale Addiction
Tapio Foods
Teddy V. Pâtisserie
Texas French Bread
Texas Hill Country Olive Company
Texas Keeper Cider
The Bountiful Pantry
The Sourdough Project
True Hemp Science
Vermillion Farms
Wild Hearth & Home
Winters Family Beef
Wishbone Woodworks
Wuuf Dog
Yallitizers
Yapa Empanadas
Yegua Creek Pecan Orchard

Sweet & Spicy Kale Stems (and leaves too!)

Ingredients:
1 bunch of kale (stems and all! We used curly kale, but any variety works well)
2 tbsp olive oil
1 tbsp honey
½ tsp soy sauce/tamari
½ tsp sriracha
1 pinch chili flakes
1 pinch sea salt

Instructions:
Remove kale leaves from stems and tear into small pieces, adding to mixing bowl. Chop the stems into pieces about one inch in length and add to separate bowl.

Heat olive oil in a medium-sized frying pan over medium-high heat. Add the kale stems and sauté for about 5 minutes, until the kale stems have softened but still have a little bit of crunch. Add in the kale leaves and sauté for about 2 more minutes, until leaves are tender.

Remove from heat and add the remaining ingredients, tossing well until the kale is coated with the mixture.

Savory Oatmeal with Stir Fried Radish Greens, Citrus Radishes & Jammy Egg
By Chef Monique Santua
2-3 servings

Ingredients
1 egg
2 c oatmeal (we used Oatmeal & Company’s blueberry cardamom! Her oatmeals work so well because they don’t have any added sugar)
3 c Chicken or Vegetable Stock
2 tbs butter
2 tbs citrus juice (lemon, lime or orange)
2 bunch radishes with greens

1 tbs Shao Xing Wine or mirin
1 tbs soy sauce
1 tbs rice vinegar
1 tsp corn starch
1 tbs neutral oil
1” piece Ginger, minced
1 bunch spring onions, chopped, white and green parts separated

Chili Crisp (Store bought or homemade), Sriracha, or sambal

Preparation
Bring a pot of water to boil. Drop the egg in the water and boil for 7 minutes. Remove and place in an ice bath. Peel and set aside.

Bring stock to a simmer and pour in oatmeal. Cook for 5 minutes or until creamy. Season with salt and butter.

Clean radishes and roughly chop greens. Slice radishes very thinly and toss in Citrus Juice. Salt to taste and set aside.

Combine mirin soy sauce, rice vinegar, and corn starch, set aside. Heat a pan over high, add neutral oil. When hot, add ginger and white parts of spring onion stir fry for 30 seconds. Add Radish tops and spring onion greens, Stir fry for 1 minute or until slightly wilted. Add soy mixture until everything is glazed. Season to taste.

Plate the dish with a base of oatmeal and a layer of stir fried radish greens on top. Halve the Jammy Egg and place on top of the greens. Garnish with Citrus Radishes and a drizzle of Chili Crisp.

Market Recipe: Brown Butter Lemon Roasted Radishes and Radish Greens
By Market Chef Monique Santua of Gastromonique

Ingredients

2 bunches medium radishes
1 1/2 tablespoons olive oil
Coarse kosher salt
2 tablespoons (1/4 stick) unsalted butter
1 lemon
Optional: Duck fat from Belle Vie Farm

Cut radishes into bite sized pieces. Roughly chop radish greens. Heat butter in a skillet over low heat. Toss radishes in salt and pepper. Arrange radishes, cut side-down, in the melted butter. Cook, stirring occasionally, until radishes are browned and softened, about 10 minutes. Add greens and continue to cook until greens are wilted. Turn off heat.

Squeeze lemon juice on top and season with salt and pepper to taste. Serving suggestion: Pile greens and radishes on top of crostini from Texas French Bread.

Market Recipe: Zero Waste Asian Greens Salad with Celery Leaf & Carrot Top Chimichurri

Ingredients:
1 head bok choy or Tokyo bekana (VRDNT Farm, Bernhardt’s Farm)
1 bunch carrots, with tops (Simple Promise Farms)
1 bunch celery, with leaves (Emadi Acres Farm)
1 bunch spring onions/green onions (VRDNT Farm)
1 bunch green garlic (Bernhardt’s Farm)
2-3 tbs pickled green beans (ATX Homemade Jerky)
2 tbs Apple Cider Vinegar
2 tbs olive oil
Pinch of salt
Naan for dipping (Lamba’s Royal Indian Foods)

Directions:

Salad: Chop veggies (bok choy, carrots, celery) – set aside your carrot tops and celery leaves for the chimichurri. Use both the leaves and the thicker stalks of the bok choy! Toss all veggies together with the pickled green beans, and chimichurri. Serve as a refreshing side salad, or with some lightly toasted naan for dipping!

Chimichurri: Rinse and chop the carrot tops and celery leaves finely (you can also use a food processor if you have one). Add apple cider vinegar, green garlic, olive oil, and salt and mix well. Developed from this recipe.