Market Recipe: Florida Pompano with Patty Pan Squash and Carrots

Florida Pompano with Patty Pan Squash and Carrots By Students from the Escoffier School Pompano filets 6oz Patty Pan squash 4oz (Diced) Carrots 4oz (Diced) Olive oil 2oz Kosher or sea salt TT Fresh black pepper TT Orange granules 1Tblspn Salt and pepper the filets. Sauté the filets in olive oil until golden brown, approx 2minutes per […]

Market Recipe: Market Gumbo! Gluten & Dairy Free!

Market Gumbo! Gluten & Dairy Free! By Guest Chef Rick Lopez of La Condesa 1 pint okra from Engel Farms 2 pints yellow tomatoes from Engel Farms 1 lb. shrimp from K&S Seafood 3 packs duck sausage from Belle Vie Farm and Kitchen 1 bag mixed peppers from JBG Organic 1 bunch radish from JBG […]

Market Recipe: Quick pickled peppers with honey and goat cheese

Quick Pickled Peppers from Kate Payne of Hip Girl’s Guide to Homemaking yields 1 quart 1. Seed and cut 1-lb of sweet (or hot if you prefer them) peppers into thin strips that are about 2″ long. 2. Combine your brine in a large saucepan and put over medium low heat: 1.5 cups white vinegar […]

Market Recipe: Spicy Squash Bisque

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, […]

Market Recipe: Warm Fall Rainbow Salad

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 […]