Market Recipe: Okra & Tomato Fritters

Okra and Tomato Fritters by Market Chef Maggie Perkins I duck egg (Belle Vie Farm) 1 cup whole milk 1/2 cup fine ground oatmeal  1 tsp seasoning salt  1 pint okra, sliced thinly (B5 Farm) 1 pint cherry tomatoes, sliced (Johnson’s Backyard Garden or Bernhardt’s Farm) 1 small purple bell pepper, chopped (Bouldin Food Forest […]

Market Recipe: Preserved Lemon, Dilled Shrimp, & Pesto Amuse Bouche

Preserved Lemon | Dilled Shrimp | Pesto Amuse Bouche By Market Chef Maggie Perkins 1 T pecan oil from Perennial Pecan 1/2 lb gulf shrimp from K&S Seafood 2 small spring onions, sliced thinly from Johnson’s Backyard Garden 1 T preserved lemon purée from Kala’s Kuisine 2 sprigs fresh dill from Johnson’s Backyard Garden Spinach Walnut […]

Market Recipe: Vegan Vegetable Stock

Vegan Vegetable Stock By Market Chef Maggie Perkins 1 ounce mixed mushrooms such as oyster, porcini, or morel from Hi-Fi Mycology 1 medium yellow onion, split in half 1 bunch large carrots, ends and greens roughly chopped from Johnson’s Backyard Garden 1 bunch dandelion greens, stems & leaves from Johnson’s Backyard Garden 2 to 3 leeks, […]

Market Recipe: Stewed Swiss Chard & Pioppino Mushrooms

Stewed Swiss Chard & Pioppino Mushrooms By Market Chef Maggie Perkins 1/4 cup Texas Hill County olive oil 2 T all purpose flour 1 bunch green garlic, sliced from Gray Gardens 1 bunch scallions, sliced from Gray Gardens 1 bunch Rainbow Swiss Chard, sliced into thin shreds from Johnson’s Backyard Garden 1 pint mushrooms, stems and […]

Market Recipe: Oyster & Mushroom Spring Stew 

Market Recipe: Oyster & Mushroom Spring Stew By Market Chef Maggie Perkins Serves 6 Ingredients 1/2 stick unsalted butter 1 cup all purpose flour 1 bunch spring onions with green tops, sliced (JBG Organic) 1 cup assorted mushrooms, caps and tender stems, sliced & divided (Hi-Fi Mycology) 1 quart chicken stock, low sodium 1 pint oysters […]