Archive for 2014

Happy Food Year!

Happy New Year from the Coppell Farmers Market!  Here’s to your year of eating wholesome, connecting with your food producers, and a healthy community lifestyle!  The Coppell Farmers Market will be open this winter the second and fourth Saturdays in January, February, and March, so plan ahead to make the farmers market one of the healthy ingredients in 2015.

2014 was a big year for the Coppell Farmers Market with the much anticipated move to the newly built pavilion on Main Street...   | Read More

Winter Markets

The Coppell Farmers Market is now in the Winter Market Season through March 2015. Dec. 6 and 20, then the second and fourth Saturdays in January, February, and March.  8am to Noon, rain or shine (but not ice).

Winter Markets mean: • Fall and winter vegetables and meats- see the current What’s Fresh article on our website. Our vendors plant crops for this season, knowing that they have an outlet for their products at the Coppell Farmers Market • Most regular...   | Read More

Home Town Christmas

Celebrate “Home for the Holidays” with easy, last minute Home Town Christmas shopping.  Find fresh produce and ranch raised meats and eggs, desserts, snacks and more for your holiday meals and game days. The bonus this time of the year is an opportunity to shop for unique gifts for family, friends, and hostess gifting.

More vendors have been added for the winter markets, expanding the options for that special purchase found exclusively at the market. Fashion accessories include...   | Read More

What’s Fresh, December 20

Nutrient rich, colorful root vegetables include carrots, sweet potatoes, perhaps green onions, chives, beets, turnips, and various specialty radishes. A few herbs like fennel, cilantro, and mints are available. Broccoli, cabbage, Bloomsdale spinach, lettuces, and ninja radishes will probably show up this week. Winter squashes and green tomatoes will be found until sellout and will hold up for many weeks in a cool, dry area. New crop pecans are in the shell or shelled. These freeze well....   | Read More

Swiss Chard Frittata

Here’s a seasonal Frittata, make-ahead breakfast found on the Coppell Farmers Market Pinterest page:

Ingredients:

4 large eggs 4 large egg whites 1/4 cup grated Swiss Cheese 1/2 bunch (6 1/2 cups) Swiss Chard, washed well 1 large white onion (2 cups), sliced thin 2 tsp light butter salt and fresh pepper to taste

For Directions, please visit skinnytaste.com.

About Coppell Farmers Market

ONE OF THE AREA’S BEST COMMUNITY FARMERS MARKETS

With the support of the City of Coppell, the Coppell Farmers Market was established in 2003 by citizens who had a vision for a farmers market in Old Town Coppell. Under the umbrella of the Coppell Community Garden, a 501(c)3 organization, the market is still run by volunteers, and has grown to over 35 vendors. Over a thousand customers come to the Coppell FM on any given Saturday to find local, healthy food, develop a relationship with...   | Read More

What’s Fresh, December 6

Fall greens continue like collards, beet, turnip, kale, Swiss chard, and mustard greens, arugula, and perhaps a few lettuces and spinach along with wheatgrass and sprouts. Root vegetables include sweet potatoes, perhaps green onions, chives, beets, turnips, and various specialty radishes. A few herbs like fennel, cilantro, and mints are available. Broccoli, Bloomsdale spinach, lettuces, and ninja radishes are getting close to harvest and may show up this week. Winter squashes and green...   | Read More

Holiday Stuffed Pumpkin

Here’s a showstopper for the Thanksgiving table. According to David of Green Kitchen Stories, this showy dish involves carving and stuffing, something vegetarians usually miss out on. Besides seasonal kale, it’s stuffed with “wine oozing millet, mushrooms, almonds, goat cheese and cranberries.”

Ingredients:

1 large pumpkin or 2 smaller pumpkins 1 small knob of coconut oil, ghee or olive oil

Cut a hole on...   | Read More

What’s Fresh, November 22

Outlying freezes affected farmers differently depending on location and if any crops were covered, and which cool weather crops were planted. Fall greens like collards, beet, turnip, kale, Swiss chard, mustard greens, mizuna, water cress, sorrel, arugula, and spinach and lush, hydroponically grown lettuces, should be plentiful.

Fall colors continue with abundant winter squashes. Root vegetables as sweet potatoes, red potatoes, perhaps onions, various specialty radishes, beets, and...   | Read More

Pumpkins!

Ever wonder how pumpkin carving came about? Actually a wave of Irish immigrants brought the concept over in the 1800’s. Originally they used very large turnips, beets or potatoes to carve but soon realized an easier time of it by using pumpkins.

The pumpkin is not a vegetable, but a fruit and was originally grown in Central America. Native Americans used to roast them over an open fire for eating. The original pumpkin pie was actually spices, milk and honey stuffed into a hollowed...   | Read More

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