Market Recipe: Vegan Chickpea Noodle Soup A cozy, healthy, and easy recipe for Winter months that can be easily modified to use whatever you have on hand. Makes four servings. This recipe was adapted from this one on Food52. Ingredients: Extra-virgin olive oil 2-3 sprigs of thyme 1 yellow onion, sliced thinly 4 garlic cloves, […]

Yucatan Spring Shrimp & Lemon Soup By Market Chef Maggie Perkins 1 lb raw shrimp, (26-30 per lb), shells on, peeled, shells reserved 1 small bunch leeks, greens and whites separated, whites sliced thinly, washed well and strained 2 carrots, sliced 6 cups water 1 teaspoon salt 1 teaspoon cumin seeds 2 4-inch cinnamon sticks […]

  Market Recipe: Rabbit Sausage Soup with Sweet Potato and Kale By Market Chef Maggie Perkins 2 pints rabbit stock 1 pint water 2 larger sweet potatoes, sliced into matchstick 1 bunch curly kale, stems removed, chopped 2 bunches (6 cloves plus greens) green garlic, chopped finely (substitute 1 clove garlic, minced finely, combined with […]

Spicy Squash Bisque Personal Chef Maggie Perkins, Notes from Maggie’s Farm With long summers, and mild autumns, you’ll often find summer and winter squashes peacefully cohabitating, side by side, on Texas farmers’ market tables. We’ve used patty pan squash from Johnson’s Backyard Garden for this particular version, prepared at the Cedar Park and Mueller Farmers’ Markets, […]