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Market Recipe: Fermented pickled peppers
Fermented Peppers yields 1 pint 1. Seed and slice 1 lb mixed peppers into thin strips. (photo above is this recipe doubled) 2. Pack the peppers into a wide-mouth, pint-sized mason jar—sprinkling 2 tsp...
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Market Recipe: Quick pickled peppers with honey and goat cheese
Quick Pickled Peppers from Kate Payne of Hip Girl’s Guide to Homemaking yields 1 quart 1. Seed and cut 1-lb of sweet (or hot if you prefer them) peppers into thin strips that are about 2″ long. 2....
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Market Recipe: Market Gumbo! Gluten & Dairy Free!
Market Gumbo! Gluten & Dairy Free! By Guest Chef Rick Lopez of La Condesa 1 pint okra from Engel Farms 2 pints yellow tomatoes from Engel Farms 1 lb. shrimp from K&S Seafood 3 packs duck...
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Market Recipe: Breakfast Sausage with beets & peppers + Nappa Cabbage Slaw
Breakfast Sausage with Golden Beets and Green Peppers By Student chefs at the Escoffier School 1 lb. breakfast sausage from Smith & Smith 1 medium golden beet from Johnson’s Backyard Garden 1...
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Market Recipe: Blistered Shishito Peppers
Blistered Shishito Peppers By Market Chef Maggie Perkins One pint of Shishito peppers Grapeseed oil Over medium high heat, bring about 2″ neutral-flavored oil to a shimmer in a deep skillet. When oil...
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Market Recipe: Summer Tomato Stovetop Ratatouille
Summer Tomato Stovetop Ratatouille By Market Chef Maggie Perkins ¼ cup grapeseed oil, divided 1 large clove elephant garlic, peeled and thinly sliced 1 leek, sliced, separated into ringlets, rinsed...
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Market Recipe: No-Cook Summer Sauce with Tomatoes And Mozzarella
No-Cook Summer Sauce with Tomatoes And Mozzarella By Market Chef Maggie Perkins 2 pounds tomatoes, chopped 8 ounces fresh mozzarella, cubed 1 small sweet bell pepper (we used a medley of banana and...
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Market Recipe: Pickled Peach Salsa
Pickled Peach Salsa By Sheena Moore of Sheena’s Pickles 7 cups (ripe, but not over-ripe) peaches, peeled and diced 1 1/4 cup red onion (or any onion), diced 3 large poblano peppers (or any pepper in...
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Market Recipe: Cider-braised Sausage & Peppers
Cider-braised Sausage & Peppers By Market Chef Maggie Perkins 1 T cooking oil 1 package Belle Vie Farm pork sausage links 1 large onion, sliced 2 sweet bell peppers, sliced into strips 1 cup dry...
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Market Recipe: Late Summer Salad with Hatch Chile Lemon Dressing
Late Summer Salad with Sweet & Spicy Hatch Chile Lemon Dressing By Market Chef Maggie Perkins. Salad: Korean melon Cucumber Purple carrots Sweet peppers Amaranth greens Purple daikon radish Full...
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Market Recipe: Lemony Herbed Pan-roasted Eggplant
Lemony Herbed Pan-roasted Eggplant by Market Chef Maggie Perkins from Maggies Farm 2 tablespoons (plus more, as needed) extra virgin olive oil (Texas Hill Country Olive Company) 2 cloves garlic,...
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Market Recipe: Sweet & Spicy Smashed Cucumber Salad
SWEET & SPICY SMASHED CUCUMBER SALAD By Market Chef Maggie Perkins Yield: 4 servings INGREDIENTS 8 small cucumbers •Kosher salt Ice 3 T toasted sesame oil ½ cup seasoned rice vinegar 1 tsp-1...
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Austin Fermentation Festival: Hot Honey with Round Rock Honey
Hot Honey with Round Rock Honey Saturday October 15th at Lakeline, 10am-12pm Founded by Konrad and Elizabeth Bouffard in 2003, Round Rock Honey offers a range of local wildflower honey. Their bees...
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Market Recipe: Fried Rice with Kimchi Marinated Wagyu Beef
Fried Rice with Kimchi Marinated Wagyu Beef by f-stop farm Ingredients: OG Kimchi (f-stop farm) 100% Wagyu Tri Tip Roast (Winters’ Family Beef) Carolina Gold Rice Zucchini (VRDNT Farms) Onion (B5...
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Market Recipe: Roasted Peach Pico Salsa
Market Recipe: Roasted Peach Pico Salsa Recipe & photos by Mueller market chef Julia Whitehorn Ingredients: 6-8 large fresh peaches (Engel or Lightsey Farms) 3-4 roma tomatoes + bell pepper...
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Market Recipe: Go-to Gazpacho
Market Recipe: Go-To Gazpacho by Mueller Market Chef Julia Whitehorn Featured Ingredients: Heirloom Tomatoes (Growtopia, B5 Farm) Japanese cucumber (B5 Farm) White or yellow onion (B5 Farm) Lunchbox...
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