Archive for August, 2014

The Double-Sided Nature of Genetically Modified Foods

By Sayed Juneja Coppell High School Volunteer on the Coppell Farmers Market Committee              This article is for general information and educational purpose only and the views in this article do not necessarily reflect those of the Coppell Farmers Market.

 

Significant controversy surrounds foods produced with genetically modified organisms (GMOs). Simply put, GMO foods are genetically modified plant crops developed for consumption....   | Read More

Ratatouille Over Goat Cheese Polenta

Perfect use for all those summer veggies . . . and substitute fresh tomatoes for the canned, just because they are so abundant and flavorful. This new way to use goat cheese is a keeper!

Ingredients

For the Ratatouille

Cooking spray

2 large eggplants, peeled and cut into 1/2-inch pieces (about 10 1/2 cups)

3 medium zucchini or yellow summer squash, cut into 1/2-inch pieces (about 6 1/2 cups)

3 tablespoons...   | Read More

What’s Fresh, August 30

Worried about using a whole basket of a certain vegetable or fruit? Consider freezing part of it. Maybe cut up or shred it, freeze, and you’ll have “fast food” sometime in the future. 

Summer produce is still strong with plenty of eggplant, shelled peas and beans, tomatoes, cucumbers, okra, melons, peppers, squash (summer and winter), spinach, onions, garlic, fresh herbs, wheat grass, salad greens, arugula,  and more. Apples and pears are showing up now, along with...   | Read More

What’s Fresh – August 23

Tomatoes, melons, peppers, squash abound in colorful large piles in wide varieties on the farmers’ tables. Watermelons continue, as do some peaches. The blueberry folks said they will be returning again this week.

Fresh herb choices continue and can be frozen in measured portions in ice cube trays to use in the winter. Onions, spinach, garlic, eggplant, shelled peas or beans can still be found. Interesting produce finds possibly include sweet potato greens, beets, and mustard...   | Read More

Despite the Summer Heat, Time is Ripe for a Market Visit

Although we’re firmly in the grips of another hot Texas summer, the market continues to flourish and tries its best to keep customers comfortable. Produce is abundant and the farmers are anxious to share their produce, meats, and eggs with customers, so don’t let summer temperatures deter a market visit.

The market committee and vendors have offerings to help cool off customers. Cold water is always available for humans at the Coppell Farmers Market table in the center of the...   | Read More

Chef Demo by Hugh Stewart

Pistachio Seared Ahi Tuna

Chef Hugh Stewart, with Chamberlain’s Fish Market Grill, demonstrated how to sear tuna at the Coppell Farmers Market on August 16th, 2014 during the Market to Kitchen Chef Demo Series.  He added this seared tuna to a Couscous Salad of Seasonal Fruits & Radish with a Truffle & Orange Balsamic Vinaigrette.

2- 8oz Tuna Steaks ½ cup Pistachio, raw ½ cup Breadcrumbs Salt Put breadcrumbs, pistachios and 1/4 teaspoon salt in a blender or food processor. Process until finely...   | Read More

Couscous Salad of Seasonal Fruits & Radish

Chef Hugh Stewart made this salad at the Coppell Farmers Market Chef Demo on August 16, 2014 topped with Seared Tuna and Truffle & Texas Olive Ranch Orange Balsamic Vinaigrette.

2 cups Chicken Stock 1 ½ cups Couscous 1 teaspoon Salt ¼ cup Extra Virgin Olive Oil 1 Lemon, zest and juice 2 cups Fresh Fruits, small diced ¼ cup Fresh Herb Mix (basil, mint, cilantro, thyme), minced

In a saucepan, bring the chicken stock to a boil. Place the couscous in a large, heatproof bowl....   | Read More

Truffle & Orange Balsamic Vinaigrette

Chef Hugh Stewart made this vinaigrette at the Coppell Farmers Market Chef Demo on August 16, 2014.  He added it to a Couscous Salad of Seasonal Fruits & Radish topped with Pistachio Seared Ahi Tuna.

 

1 Tbsp. Dijon Mustard ½ cup Texas Olive Ranch Orange Balsamic Vinegar ½ Orange Juice, fresh squeezed 1 clove Garlic, minced 1 Shallot, mince 1 ¼ cup Texas Olive Ranch EVOO (extra virgin olive oil) ¼ cup White Truffle Oil Salt and Black Pepper to taste Place all...   | Read More

Salad Jars

Jaelanne Gilliam, Personal Chef, demonstrated how to make-ahead-meals at the Coppell Farmers Market Chef Demo on August 2nd, 2014. Each suggestion below is in the order in which the ingredients are placed into a clean glass jar.

Breakfast Jar

Country fried sweet potatoes with onions and sweet peppers, Scrambled eggs with sausage and broccoli, Topped with cheese

Salad Jar 1

Dressing, Chicken, Cheese, Veggies ,Sprouts, Spinach/Lettuce

Salad Jar...   | Read More

Old Town Coppell Flag Pole Dedication Ceremony

This Saturday, August 16, at 8:00 a.m., the Coppell Rotary Club, in conjunction with Coppell Mayor Karen Hunt and City Council members, will dedicate the new flag pole at the market in Old Town Coppell and raise the new five-by-eight foot American flag. An inscribed boulder, honoring American veterans and donated by Grow It Land Design, will also be dedicated.

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