Market Recipes

See what our guest chefs cook up every month with seasonal fruits and vegetables, local meats and artisan foods they find at the market.

Latest Recipes

• Market Recipe: Oven Roasted Okra with Cherry Tomatoes & Pecans 

  Oven roasted okra with cherry tomatoes and pecans
  Recipe courtesy of Ryan Farnau/f-stop farm

  Ingredients:
  10-12 thick sliced okra pods
  8-10 whole cherry tomatoes
  1/3 cup rough chopped pecans
  Optional – thin sliced hot or sweet pepper of your choice
  2 TBS sherry or cider vinegar
  1 TBS Coarse kosher salt
  Pinch Cracked black pepper

  Directions:
  Pre heat oven to 450
  Place chopped okra In a large ...

• Market Recipe: Sheena’s Spicy Pickles

  Market Recipe: Spicy Pickles
  By Sheena Moore of  Sheena’s Pickles
  Prep time: 10 minutes. Processing Time: 10 minutes. Water Bath Time: 10 minutes. Yields about 4 pints.
  Pickling Cucumbers (do not use salad cucumbers)
  Jalapeños and/or Serrano and/or Habanero peppers
  Pepper flakes
  ¼ cup of pickling salt
  4 cups of water
  4 cups vinegar

   Wash pickling cucumbers and remove the ends. *Note: The ends of cucumbers contain enzymes that can cause ...

• Market Recipe: Spicy Chilled Noodles

  Market Recipe: Spicy chilled noodles
  Ingredients:
  vermicelli/rice noodles
  One small cucumber (or ½ a large cucumber) (B5 farm or Flintrock Hill Farm)
  Handful cherry tomatoes (Bernhardt’s Farm or Hohn’s Acres)
  Handful broccoli (you can also sub zucchini or squash) (Emadi Acres or f-stop farm)
  One spring onion/green onion (Munkebo Farm or f-stop farm)
  Arugula or greens of choice (Animal Farm or Bouldin ...

• Zero Waste Tips: Ways to Use ALL of your Produce

  Did you know that food waste makes up over 30% of all human waste? This Earth Month, Texas Farmers’ Market is making strides towards our goal of creating a zero waste market and community. One way you can cut down your food waste is by composting it through our FREE community composting program (currently available ...

• Zero Waste Recipe: Carrot Top Pesto

  Ingredients:
  Tops from 2-3 bunches of carrots, depending on size; enough to fill a small bowl (Fruitful Hill Farm, Emadi Acres Farm)
  2 lemons
  2-3 garlic cloves (Fruitful Hill Farm)
  2 cups green onion (Bernhardt’s Farm)
  ¼ cup pine nuts
  2 tbsp olive oil (TX Hill Country Olive Co)
  Salt & pepper to taste
  Optional: Handful of fresh basil leaves or spinach (we ...

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