Peach & Fennel Salad with Smoked Ham By Market Chef Maggie Perkins Ingredients The zest of 1, and juice of 2 large lemons 1/2c coconut palm sugar 1 bulb fennel, […]

Persimmon Salad by Market Chef Maggie Perkins from Maggie’s Farm Ingredients Bouldin Food Forest Hot Shot Mix greens Texas Hill Country Olive Co extra virgin olive oil Engel Farms persimmons […]

Spring Vegetable & Ham Gnocchi By Chef Andre Natera Gnocchi: 4 potatoes 1/2 cup cake flour 1/4 cup ricotta 1/8 cup Parmesan 2 eggs beaten 1 pinch nutmeg *Note from […]

Honey-Glazed Ham and Bitter Greens By Chef Maggie Perkins One cured pork ham steak (OrganiCare Farm) Neutral-flavored cooking oil to coat bottom of pan 1 T approximately, honey (Round Rock […]