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: 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: Oyster & Mushroom Bisque

  Oyster & Mushroom Bisque By Market Chef Maggie Perkins, Serves 6 2 T extra virgin olive oil, separated 1 bunch spring onions, sliced 1 pound mixed mushrooms, sliced 1 pint oysters (liquor, reserved) 1 pint seafood stock, divided 4 T tapioca flour 1 pint unsweetened rice milk ½ bunch Italian parsley, de-stemmed and chopped  1 tsp […]

Market Recipe: Scallops in roasted poblano vegetable chevre cream sauce over pasta

Scallops in Roasted Poblano Vegetable Chevre Cream Sauce Over Pasta By Market Chef Maggie Perkins 1 pint scallops 1/4 cup butter 4 roasted poblano peppers, chopped 2 medium tomatoes, diced 3 pickling cucumbers, skin on, diced 4 oz chevre 1 package Texas Gourmet Pasta Salt and pepper, to taste Celery sprouts for garnish Prepare pasta […]

Market Recipe: Creole Okra and Tomatoes with Gulf Shrimp

Creole Okra and Tomatoes with Gulf Shrimp by Chef Maggie Perkins Cooking oil 1 pound large shrimp 1 large bulb garlic 3 medium onions, chopped 1 pound okra, sliced thinly 3 large tomatoes, roughly chopped Pinch of cinnamon Salt, black pepper, red pepper sauce to taste Over medium heat, bring a heavy saucepan, with bottom […]