Mother Culture rejects convention and makes old-world-style yogurt! Traditionally, unrefined and unprocessed milk has been used as a nourishing part of a balanced diet. Conventionally, milk has been stripped of the properties that make it beneficial to us, namely through high-temperature pasteurization and homogenization. With a radical notion that milk should be nourishing, healthful, and […]

Market Recipe: Oyster Stew By Market Chef Maggie Perkins from Maggie’s Farm INGREDIENTS 1 pkg Belle Vie Farm smoked bacon, chopped 1 large onion, chopped 4 small sweet potatoes, chopped (JBG Organic) 2 quarts chicken stock 1 pint K and S Seafood fresh gulf oysters, brine and meat separated 3 twigs fresh thyme 1 pint […]

Okra and Tomato Fritters by Market Chef Maggie Perkins I duck egg (Munkebo Farm) 1 cup whole milk 1/2 cup fine ground oatmeal  1 tsp seasoning salt  1 pint okra, sliced thinly (JBG) 1 pint heirloom cherry tomatoes, sliced (JBG) 1 small purple bell pepper, chopped (JBG) 1 bunch basil, leaves chopped (about 1 tablespoon […]

Early Spring Probiotic-rich Rainbow Salad By Market Chef Maggie Perkins. Ingredients Dressing 1/2 container Mother Culture onion chive yogurt dip 1 T raw honey 2 T Kala’s Cuisine Preserved Lemon, rinsed and minced fine 2 t Texas Hill Country Olive Co. lemon-infused olive oil Mother Culture whey, to thin Salad 1 pint strawberries from Engel Farm, […]

Sweet Potato Toast 1 Sweet Potato from Manheim Gardens 1 tbs Coconut Oil Choice of Toppings: Fever Nut Butter( peanut, almond, hazelnut) Coconut Oil and Cinnamon Fresh Bananas or Strawberries from Engel Farms Pure Luck goat cheese and Round Rock Honey Hummus and Joes Microgreens or Johnson’s Backyard radishes Mashed avocado and red pepper Mother […]