Winter Vegetable Hash with Turnips & Radishes

Winter Vegetable Hash with Turnips & Radishes Serves 4 4T olive oil 4 small potatoes, cubed (either sweet or regular potatoes will work, or you can sub turnips!) 1 bunch […]

Market Recipe: Summer Garden Soup

Summer Garden Soup By Market Chef Maggie Perkins 4 entree-size servings 4 small yellow onions, chopped 2 teaspoons extra virgin olive oil 1 large piece dried kombu (optional) 2 twigs […]

Market Recipe: Smothered Green Beans & Potatoes

Smothered Green Beans & Potatoes by Market Chef Maggie Perkins Serves 2 1 T Texas Hill Country Olive Company jalapeño-infused olive oil 2 teaspoons toasted sesame oil, separate  1/2 small […]

Market Recipes: Purple Hull Peas & Watermelon Salad

Purple Hull Peas with Potatoes, Leeks, and Fresh Sausage By Market Chef Maggie Perkins 1 pint Fond Bone Broth, separated  2 small leeks, whites only, sliced 4 small new potatoes, […]

Market Recipe: French Potato Bean Salad with Aioli

  French Potato Bean Salad with Aioli By Market Chef Maggie Perkins 6 small potatoes, quartered (Fruitful Hill Farm) ½ pound young green beans, trimmed, sliced (f-stop farm, Taylor Farm, […]