Archive for February, 2015

Egg and Spinach Brunch Recipe

Egg and Spinach Brunch Recipe

Brunch is by far our favorite meal. We go out for brunch almost every weekend to our usual spots.

I mean what’s not to love about brunch…like my little one says, “it’s pretty awesome –it’s breakfast and lunch.” Of course for her it means one less meal to eat her veggies and listen to Mom’s rant about nutrition and health 🙂 It’s a perfect way to unwind on the weekend or catch up with friends in your casual...   | Read More

Fond farewell to Amanda Vanhoozier

Fond farewell to Amanda Vanhoozier

The Coppell Farmers Market extends the warmest of thanks and a fond farewell to Amanda Vanhoozier, the CFM’s City of Coppell liaison, for her 12 years of leadership getting the market off the ground, functional, growing, and highly regarded across North Texas. Vanhoozier’s tenure as the City’s Community Programs Manager draws to a close this week as she leaves her position of 15 years to assume the role of Director of Market Operations at the Dallas...   | Read More

Let me introduce myself

by Neha Pant

I grew up in an agricultural university campus in India. Beautiful yellow mustard fields, watching students work in water filled rice fields, running across the street to the sugar cane field to snag a couple sugarcanes to just chew on – these are few of my very distinct and clear memories of childhood. But then there is one very favorite one!!

I recall very clearly grabbing a couple bags and holding my father’s hand and walking to the farmers’ market...   | Read More

Beer-Braised Pulled Pork Shoulder

Here’s a how-to on Beer-Braised Pulled Pork Shoulder cooked in a Dutch oven. Besides explaining how to prepare, cook and shred the pork, many ingredient alternatives are given – showing just how versatile pulled pork can be. Click here  for the full recipe.

INGREDIENTS:

4 to 5 pound pork shoulder, bone-in 1 tablespoon brown sugar 2 teaspoons cumin 1 1/2 teaspoons paprika 1/2 tablespoon salt 1 teaspoon pepper 1 tablespoon olive oil 2 medium...   | Read More

What’s Fresh, February 14

This week in the leafy greens the options widen. Expect spinach, romaine and leaf lettuces, dandelion greens, kale, kohlrabi, bok choi, pak choi, red choi, tatsoi, and Swiss chard. Other veggies include Brussel sprouts, broccoli, carrots, turnips, varietal beets, daikon radishes. Fresh additions include wild foraged mushrooms, green onions, dill, basil, parsley, shelled pecans, and grasses. Basil is rare this time of the year but Hiram Farms is babying some along with covers and a heater...   | Read More

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