Sweet Potato, Persimmon & Pecan in Herb Brown Butter By Market Chef Maggie Perkins Ingredients 2 sticks unsalted butter Sprigs of fresh winter-season herbs like sage, thyme, oregano, or a combination of your choice  (Johnson’s Backyard Garden) 1/2 cup pecan halves (Yegua Creek) 1 pint young sweet potatoes, scrubbed well and sliced thinly (JBG Organic) […]

Eggplant & Mushroom Provencal with Duck Sausage or Pan-roasted Chicken  By Market Chef Maggie Perkins Ingredients Prepared protein (see below) 1 +/- tablespoon neutral-flavored cooking fat 3 baby eggplants, sliced thinly (or sub with seasonal veggies of choice) 2 pints assorted mushrooms (Hi-Fi Mycology) 1 bunch scallions, greens sliced in 1 inch lengths, whites sliced […]

Asian Butternut Squash Stew By Chef Monique Santua of Gastromonique Curry Blend 1 stalk lemongrass – white stalks only, chopped (f-stop farm) 1 serrano – optional (f-stop farm) 1 clove garlic (Bernhardt’s Farm) 1 tbs cumin 1 tbs turmeric 1 tsp coriander 1/2 cinnamon stick Butternut Squash Stew 2 tbs coconut oil 1/4 c ginger, […]

Spicy Squash Bisque Personal Chef Maggie Perkins, Notes from Maggie’s Farm With long summers, and mild autumns, you’ll often find summer and winter squashes peacefully cohabitating, side by side, on Texas farmers’ market tables. We’ve used patty pan squash from Johnson’s Backyard Garden for this particular version, prepared at the Cedar Park and Mueller Farmers’ Markets, […]

Warm Fall Rainbow Salad Guest Chef: Andi Jo Elbel Arbor Trails Healthy Eating Specialist Whole Foods Market Whole Food Market Arbor Trails Healthy Eating Specialist, Andi Jo Elbel, led an enthusiastic gathering of Market Sprouts! on Sunday to prepare this Warm Fall Rainbow Salad. Young market-goers learned how each component of the salad strengthened their […]