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Market Recipe: Broccoli Mushroom Stir Fry with Leeks & Green Garlic
Broccoli Mushroom Stir Fry with Leeks & Green Garlic By Market Chef Maggie Perkins 1 large head broccoli 1 small bunch leeks 1 bunch green garlic 1-2 cups sliced crimini mushrooms coconut oil stir...
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Market Recipe: Cilantro Chutney Chicken Tacos
Cilantro Chutney Chicken Tacos By Chef Brian Birde-Mann of Texas Hill Country Olive Company 2 chicken thighs 1 jar of FOND No4 broth 1/2 cup roughly chopped celery, onion, carrot 2 Tablespoons Texas...
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Market Recipe: Yucatan Spring Shrimp & Lemon Soup
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...
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Vendor Spotlight: Taylor Farm
Jill & Ward Taylor intentionally farm the best food they can, not overworking the land with any one crop and instead raise livestock in manageable numbers and various crops that they rotate...
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Instagram Live Virtual Tour w/ Bernhardt’s Farm
WEDNESDAY, OCTOBER 21, 2020 AT 10 AM – 10:30 AM ABOUT BERNHARDT’S FARM In 2011, the Bernhardts moved to a family property and started a garden to keep busy. They began growing seasonal varieties of...
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Vendor Spotlight: Simple Promise Farms
Simple Promise Farms (SPF) is a mission-based non-profit that empowers individuals recovering from addiction through meaningful work, service, community, and transformative relationships. Realizing...
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Vendor Spotlight: Hohns Acres Farmstead
In 2013, Amanda and Jeremy moved to the country to pursue a more simple life. In 2018, they decided to take their next leap of faith and start Hohns Acres Farmstead with the hope of providing real,...
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Farm Tour & Volunteer Day: Growtopia Farms
Growtopia Farms is located in Lockhart, TX, and is dedicated to making it easy for their customers to get quality grown produce and mushrooms from the field to their forks. Owners Cody Brown, John...
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Market Recipe: Cilantro Chutney Chicken Tacos
Cilantro Chutney Chicken Tacos By Chef Brian Birde-Mann of Texas Hill Country Olive Company 2 chicken thighs 1 jar of FOND No4 broth 1/2 cup roughly chopped celery, onion, carrot 2 Tablespoons Texas...
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Market Recipe: Yucatan Spring Shrimp & Lemon Soup
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...
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Market Recipe: Fried Rice with Spring Vegetables
Market Fried Rice with Spring Vegetables By Market Chef Brandon Hooper Ingredients (Serves 4): ½ cup soy sauce 2 ½ cups of water 1 tablespoon sesame oil 1 teaspoon chili flakes ½ cup of minced ginger...
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