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 […]

    Spring Pea Shoot Salad By Market Chef Monique Santua of Gastromonique Ingredients 1 bag pea shoots, cut into bite sized pieces 3 rainbow carrots, sliced thinly 1 container […]

Early Spring Probiotic-rich Rainbow Salad By Market Chef Maggie Perkins. Ingredients Dressing 1/2 container Mother Culture onion chive yogurt dip 1 T raw honey 2 T Kala’s Cuisine Preserved Lemon, rinsed […]

Early Fall Harvest Salad with Pickled Beets & Kale    By Market Chef Maggie Perkins. 2 heads kale (Bernhardt’s Farm) 1 tablespoon lemon infused olive oil (Texas Hill Country Olive Co) […]

  Breakfast Sausage with Golden Beets and Green Peppers By Student chefs at the Escoffier School 1 lb. breakfast sausage from Smith & Smith 1 medium golden beet from Johnson’s Backyard […]