Vendor Spotlight: Munkebo Farm

Munkebo Farm wrings a lot out of goodness out of their one-acre farm. They pasture-raise cattle and pigs, and use their manure to fertilize their produce, creating a closed-loop system. They incorporate permaculture principles and make use of all the natural cycles in an ecosystem to sustainably produce pork, beef, produce, and various kitchen products […]

Mustard Greens Vegan Caesar Salad

Mustard Greens Vegan Caesar Salad By Market Chef Monique Santua Ingredients 1 small head cauliflower from JBG Organic 1 bunches mustard greens (any variety works), torn into bite sized pieces 1/4 c cashew butter 1/4 c tbs + 1 tbs olive oil 4 tbs nutritional yeast (divided) 1 tbs capers 2 tsp worcestershire 1 tbs […]

Farmers’ Market Keto-friendly Collard Wraps

Collard Wrap Ingredients  Fresh collard greens, or similar sturdy greens, 2 leaves per wrap (Johnson’s Backyard Garden), blanched.  Blanching Instructions: Prepare an ice bath in a large bowl by adding ice to water.  Bring a large stock pot of salted water (1 T salt per gallon of water) to a boil.  Submerge greens in bowling […]

Market Recipe: Pan-fried Lemon Dill Whole Black Drum

Pan-fried Lemon Dill Whole Black Drum By Market Chef Maggie Perkins from Maggie’s Farm Serves 2 Ingredients 8 ounces Munkebo Farm back fat (see note) 1 large lemon, sliced 1 bunch scallions, sliced 1 cup all purpose flour 2 whole black drum fish, gutted, scaled and gills removed by K & S Seafood 1  bunch […]

Market Recipe: Market Melon Salad

Market Melon Salad Yields 4 servings By Market Chef Maggie Perkins Dressing 3 parts Texas Hill Country Olive Company extra virgin olive oil 1 part Texas Hill Country Olive Company mandarin balsamic vinegar Juice of 1 large lemon Cracked black pepper Salad 1 Bernhardt Farm cantaloupe, seeded, peeled, and cut into bite-sized pieces Gray Gardens […]