Archive for September, 2014

History of the Coppell Farmers Market

By Sayed Juneja, CHS Teen Volunteer with the Market

Running annually from spring to Thanksgiving on a weekly basis and twice monthly through the winter, the Coppell Farmers Market (CFM) is an integral part of city life. Located in the Old Town Coppell area and near the new businesses by Main Street, the CFM has a unique historical aura. First established in 2002, the farmers market now serves nearly 2000 customers every Saturday. Features that include a shaded pavilion with indoor and...   | Read More

What’s Fresh, October 4

Pumpkins and fall squashes are in! Pears were seen last weekend. Tomatoes in different sizes like grape and heirloom varieties continue. Small, medium, and Armenian cucumbers are found. Squash includes yellow summer, zucchini, butta zucchini, acorn, butternut, and spaghetti. Sweet, hot, and bell peppers continue. Okra and eggplants are still producing. Root vegetables include red potatoes, sweet potatoes, water radishes, and yellow onions. Greens might include fall salad mix, Swiss chard,...   | Read More

What’s Fresh, September 27

Any fruits this late in the season will be a bonus and should be bought quickly. Tomatoes in different sizes like grape and heirloom varieties continue. Small, medium, and Armenian cucumbers are found. Squash includes both summer and winter varieties. Sweet, hot, and bell peppers continue. Okra and eggplants are still producing. Root vegetables include red potatoes, sweet potatoes, water radishes, and yellow onions. Greens might include spicy summer salad mix, Swiss chard, arugula,...   | Read More

Nutrition & Food at the Coppell Farmers Market

By Sayed Juneja, Coppell High School Volunteer on the Coppell Farmers Market Committee

The Coppell Farmers Market (CFM) offers an expansive variety of food and artisan items. With over 44 different vendors that offer fresh and locally produced dairy, eggs, meats, seafood, and coffee, among other food and artisan items, the CFM appeals to everyone. It is no surprise that the demographic in the Coppell Farmers Market has been slowly changing in the past few years. A larger number of...   | Read More

Butternut Squash

Submitted by Cindy Geppert

Microwave: Pierce skin of squash several times. Place whole squash on a paper towel into microwave. Cook on high for 6-12 minutes depending on size. Slice in half and scoop out the seeds. If the center is still hard, cook 1-2 more minutes. Scoop out the cooked squash. Mash with a fork. Add 1-2 T. margarine and season with salt and pepper.

Oven: Cut squash in half or into serving pieces. Place squash in a...   | Read More

Bacon Wrapped Jalapenos

Halve jalapenos lengthwise.  Remove seeds and membrane, if desired.  Stuff with goat cheese.  Wrap pepper with ½ piece of bacon and secure with a toothpick.  Bake in 350 degree oven until bacon is just crisp.  Optionally add toasted, chopped pecans to the cheese before stuffing.

 

Both of these recipes are from David Blair of Hard 8 BBQ. He showed how to prepare them at the Market to Kitchen Chef Demo on September 13,...   | Read More

What’s Fresh, September 20

Late season peaches and melons were found last week. Tomatoes in different sizes like grape, medium, and heirloom varieties continue as the fall crop is now in production. Small, medium, and Armenian cucumbers are found. Squash includes yellow summer, zucchini, butta zucchini, butternut, and spaghetti. Sweet, hot, and bell peppers continue. Okra and eggplants are still producing. Root vegetables include red potatoes, sweet potatoes, water radishes, and yellow onions. Greens might include...   | Read More

Using the whole plant to boost nutrition and curb waste

Just as shopping at a farmers market is a proactive way of supporting the local food system, controlling food waste in your own home is a proactive step in maximizing resources, in other words you’re increasing the value of the farmers’ efforts besides stretching your food dollar. Think of produce parts we often discard: broccoli leaves, green onion tops, carrot tops, beet greens, cauliflower cores, broccoli stems, collard flowers and stems, radish leaves, etc. Today’s...   | Read More

Tomato Sauce from Scratch

Besides fresh tomatoes, this recipe calls for sun-dried tomatoes to be pureed into the sauce. According to blogger Angela of Oh She Glows, this makes a rich, creamy sauce with concentrated flavor. This recipe makes only 1 1/4 cups of sauce so Angela suggests doubling it.

Ingredients:

FOR THE SAUCE (MAKES 1 + 1/4 CUPS):

1 tablespoon extra-virgin olive oil

1/2 large sweet onion or 1 small yellow onion, diced (about 1...   | Read More

Chef Demo, David Blair of Hard 8 BBQ

10:00 am Saturday, September 13 Market to Kitchen Chef Series  

David Blair’s culinary background began at an early age. His mother died when he was about 8 years old, leaving his father to prepare meals for David and his 2 ½ year old sister.  His sister did not like her father’s cooking, so David taught himself and then started cooking for his sister, eventually becoming a professional chef.  His self-taught education was a success...   | Read More

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