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 […]

Gumbo Z’herbes Chef Maggie Perkins, Notes from Maggie’s Farm 1 bunch, each, of 6-9 types of seasonal greens such as carrot tops, radish greens, turnip greens, mustard greens, arugula, lettuce, […]

Watermelon and Beet Salad Courtesy of John Lichtenberger, Executive Chef of Péché Makes about 15 sample servings, depending on size Salad: 5 lbs beets 1 small watermelon Toss beets with […]