Market Recipe: Lemony Herbed Pan-roasted Eggplant

Lemony Herbed Pan-roasted Eggplant by Market Chef Maggie Perkins from Maggies Farm 2 tablespoons (plus more, as needed) extra virgin olive oil (Texas Hill Country Olive Oil) 2 cloves garlic, sliced thinly 2-3 medium eggplants, cubed (skin on) (B5 Farm or Johnson’s Backyard Garden) 3 small sweet peppers, sliced thin (Johnson’s Backyard Garden) 1 pint […]

Market Recipe: Greens, Beans & Sausage

Greens, Beans & Sausage By Market Chef Maggie Perkins Serves 6 1 ring package pork & beef  sausage, sliced (Munkebo Farm) 1 bunch scallions, chopped (Munkebo Farm) 1 small sweet pepper, chopped (Johnson’s Backyard Garden) 1 pound Dragon Tongue beans, trimmed, cut in 2″ lengths (f-stop farm) 1 pint Fond Bone Broth or chicken or vegetable […]

Market Recipe: Late Summer Salad with Hatch Chile Lemon Dressing

Late Summer Salad with Sweet & Spicy Hatch Chile Lemon Dressing  By Market Chef Maggie Perkins. Salad: Korean melon Cucumber Purple carrots Sweet peppers Amaranth greens Purple daikon radish  Full Quiver Farm garlic & black pepper cheddar cheese curds Sweet & Spicy Hatch Chile Lemon Dressing: 8 oz Mother Culture lemon yogurt 1 T honey 1/4 […]

Market Recipe: Grilled Softshell Crab with Summer Vegetables

Grilled Softshell Crab with Summer Vegetables Serves 4, By Market Chef Maggie Perkins. Marinade (see recipe below) Vegetables of your choice Softshell crabs (K&S Seafood) Remove any caked on debris from grill with a brush. Wipe grates with high smoke point neutral flavor oil like grapeseed, avocado, or peanut oil. Preheat grill and adjust flame/temperature to […]

Market Recipe: Cider-braised Sausage & Peppers

Cider-braised Sausage & Peppers By Market Chef Maggie Perkins 1 T cooking oil 1 package pork sausage links (Belle Vie Farm) 1 large onion, sliced 2 sweet bell peppers, sliced into strips (Johnson’s Backyard Garden) 1 cup dry hard cider (Texas Keeper Cider) 2 cloves garlic, minced 3 tomatoes, chopped (Johnson’s Backyard Garden) 2 T […]