We’re getting cozy in the kitchen today and enjoying this fall weather! If you’ve visited the market lately you’ve probably seen that our farmers are bringing tons and tons of squash and pumpkins. One of our favorite ways to eat winter squash is roasting it and stuffing it with rice or quinoa and more veggies. […]

We were thrilled to welcome Morgan Simon of @wellthymed to take over our Instagram for the day and share some of her favorite cooking tricks and tips, as well as the following delicious recipe made with Farmers’ Market finds! ROASTED BUTTERNUT SQUASH SOUP Ingredients 1 butternut squash (medium-large size) – Bernhardt’s Farm 1 sweet onion, […]

Squash Ribbon Salad By Market Chef Maggie Perkins from Maggies Farm Salad Dressing: 1/2 cup shelled walnuts 1 tablespoon fresh oregano 1 tablespoon fresh basil 2 tablespoons flat-leaf parsley 1 clove garlic, peeled 1/2 scant teaspoon crushed red pepper flakes, to taste 1/2 cup extra virgin olive oil 1 T red wine vinegar 1/2 scant […]

Peaches & Herb Summer Slaw By Market Chef Maggie Perkins Ingredients 1/2 cup extra virgin olive oil (Texas Hill Country Olive Co.) 1/4 cup mandarin or lemon-flavored balsamic vinegar (Texas Hill Country Olive Co.) 1 tablespoon honey (Round Rock Honey or Austin Honey Co.) 1 +\- teaspoons dijon mustard, optional but recommended 1 small head […]

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 fresh basil 1 pint baby new potatoes, thinly sliced 2 medium yellow crookneck squash, sliced thin from Gray Gardens 1 teaspoon Chinese 5 Spice seasoning 1 […]