Market Recipe: Strawberry Fennel Crostini with Mint and Spring Radish

Strawberry Fennel Crostini with Mint and Spring Radish By Chef Maggie Perkins 1 T. pecan oil (Yegua Creek Farms) 1 fennel bulb, finely shaved (Bouldin Food Forest or Emadi Acres Farm) 4oz chevre (Pure Luck) Juice and zest of one lemon 1 pint strawberries, sliced (Flintrock Hill Farm) 2T fennel fronds, chopped (Bouldin Food Forest […]

Market Recipe: Creole Barbecue Shrimp

Creole-Style Barbecue Shrimp Chef Maggie C. Perkins Notes From Maggie’s Farm We celebrated Mardi Gras at the Market at Mueller Farmers Market, and adjusted this original recipe for for stove-top preparation and market sampling.  You can find the original recipe, here. serves 2 for an entrée,alone, 4 for main dish over grits, or 6 -8 […]