Chilled Rice Noodles with Gulf Shrimp, Cucumber, Tomato, & Basil by f-stop farm Ingredients: Rice noodles Gulf shrimp, peeled (K&S Seafood) Cucumbers (Vermillion Farms) Cherry Tomatoes (f-stop farm) Purple Basil (Bouldin Food Forest) Garlic chives (VRDNT Farms) Lemongrass Holy Basil Ginger Rice Vinegar Fish Sauce, soy sauce, or sub of choice Lime juice Sesame Oil […]

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: […]

SWEET & SPICY SMASHED CUCUMBER  SALAD  By Market Chef Maggie Perkins Yield: 4 servings INGREDIENTS  8 small pickling cucumbers •Kosher salt Ice 3 T toasted sesame oil ½ cup seasoned rice vinegar 1 tsp-1 tbsp fish sauce (to taste) 1 tsp sugar, to taste 4 red or green Thai chiles, halved lengthwise keeping stem end […]

Field-fresh Watermelon Herb Salad By Market Chef Maggie Perkins Ingredients 1/2 small watermelon, rinds removed, cubed (@jbgorganic or @bernhardtsfarm)  Salt, to taste 1 stalk lemongrass  2-3 tablespoons, each, Thai basil, mint 1 cucumber, thinly sliced (@fstop_farm or Fruitful Hill Farm) 1 bunch radishes, thinly sliced (all @jbgorganic) Equal drizzles @txhillcountryoliveoil lemon-infused olive oil and Meyer […]

Italian Panzanella  Yield 2-4 servings by Market Chef Maggie Perkins Ingredients 2 cups torn day-old sourdough bread  (Easy Tiger) 2 T extra virgin olive oil (Texas Hill Country Olive Co) 2 T red wine vinegar   2 cups chopped fresh tomatoes, with collected juice (Engel Farms or Bernhardt’s Farm) 1 cucumber (or zucchini) sliced thinly (Bernhardt’s […]