Vendor Spotlight: K&S Seafood

K&S Seafood was founded by Scott and Kim Treaster in 2008. The business started out as a small roadside stand, and they quickly found that Central Texans were hungry for more! They’ve been selling their Gulf Coast seafood at TFM since the market‘s start, bringing fresh fish, crab, shrimp, and more – right from the source to market shoppers’ […]

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: 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 […]

Market Recipe: Lemon Ginger Black Drum with Leeks & Green Garlic

Lemon Ginger Black Drum with Leeks & Green Garlic By Market Chef Maggie Perkins Serves 2 1 T extra virgin olive oil (Texas Hill Country Olive Company) 1 bunch green garlic, whites & tender greens sliced thinly (f-stop farm) 1 bunch leeks, whites sliced and washed well (Johnson’s Backyard Garden) 1 large lemon, halved & […]

Market Recipe: Creole Barbecue Shrimp

Creole-Style Barbecue Shrimp Chef Maggie C. Perkins Notes From Maggie’s Farm We celebrated Mardi Gras at the Market at Mueller Farmers Market, and adjusted this original recipe for for stove-top preparation and market sampling.  You can find the original recipe, here. serves 2 for an entrée,alone, 4 for main dish over grits, or 6 -8 […]