Summer is the season for grilling – meat, veggies, fruit, you name it, we love to grill it. This week we want to highlight the ranchers who bring a range […]

Balsamic-glazed Brussels Sprouts By Market Chef Maggie Perkins Yields 4 side servings Ingredients 2T neutral-flavored cooking fat, divided 1 pkg Belle Vie Farm Duck Prosciutto (Orale tempeh works great for […]

Seared Duck Breast & Grilled Peach Salad by Market Chef Maggie Perkins INGREDIENTS 3 small cucumbers, sliced (Bernhardt’s Farm or Fruitful Hill Farm) Several sprigs of basil , de-stemmed (Bouldin […]

Central Texas Meat Collective presents it’s first ever ‘Duck Butchery & Charcuterie’ workshop with Belle Vie Farm & Kitchen. Class will take place at Belle Vie Farm in Thrall, Texas […]

Duck Sausage on Braised Carrot & Fennel By Market Chef Maggie Perkins. 2 T coconut oil 2 medium fennel bulbs, sliced thinly, with fronds reserved 1 bunch red carrots, sliced […]