Archive for May, 2015

Spring greens

Spring greens, greens, and more greens. Winter greens are still in with the cool, rainy weather, and spring tender greens are in as well. How do you use which and when is it safe to experiment?

Elliott Grows can answer questions about the varieties of tender greens they grow hydroponically in green houses. Their latest email updates were also informative for this Coppell Farmers Market update.

Steve and Kat Elliott say butterhead lettuce is the best tasting and most...   | Read More

What’s Fresh, May 30

Fun finds at last week’s market included kimchi, flavored yogurts, chocolate gluten free pound cake and chocolate mint. Cardo’s, who sell the sunflower bouquets, also brought sunflower sprouts or “sunnies” described by a market committee member who ate them raw and said, “they do taste kind-of bright and fresh.”

More and more peaches are showing up, but all the crops need a little sunshine to really come into their own. Blackberries should be here soon. Summer produce like...   | Read More

Dallas Morning News praises CFM

Kim Pierce, Special Contributor to the Dallas Morning News, includes Coppell Farmers Market as one of her favorite market spots.

 

Coppell Farmers Market

Still the best all-round market with great, vetted farmers and excellent artisans, not to mention a killer pavilion unveiled last year just for the market. It also offers a kids’ playground and water feature. This market has the best website, too.

Highlights: It’s all good,...   | Read More

Grilled pimento cheese sandwich with salad

Lunch Special

I am a big foodie (if y’all don’t know by now) so my passion is not limited to cooking at home. We like to explore new restaurants and cuisines all the time! Each time we are at a restaurant enjoying a meal I catch myself saying, “Umm I think I can make that at home!”

Most weekdays as a wife and a mother I’m running errands and finishing chores. Lunch can easily turn into a snack on the go or you have to fight the urge of picking up a sandwich on the way to school pick up...   | Read More

Making a Meal from the CFM

Can I find all the ingredients at the Coppell Farmers Market to make a meal? Gosh, of course, everything is there for you every Saturday morning from 8 am until noon. You want breakfast – fresh eggs and bacon ready for the frying pan. Did I hear you say soup? Try one of the many soup mixes and some fresh spices added to the pot. Now don’t forget the stew meat or bacon to sauté up. Then start adding the goodies – onions, garlic, carrots, squash, peppers and potatoes. Those red tomatoes...   | Read More

What’s Fresh, May 23

4th Saturday of the month will welcome our rotating vendor Empa Mundo, World of Empanadas. Only fresh ingredients are used in Raul and Miming Gordon’s empanadas, with recipes all developed by Raul.

Summer produce is beginning to show up now, while late spring greens and root vegetables still abound. Great time of year! Look for limited quantities of peaches but more and more field-grown yellow, patty pan and zucchini squash, green beans, and potatoes. Tart, little green plums are...   | Read More

What’s Fresh, May 16

Third Saturday of the month means Chef Milton Aschner will be here with his smoked Atlantic sea salt blends and Chili-Honey Roasted Nuts.  Also welcome new vendor Cardo’s Farm Project from Denton. Cardo’s will bring their sustainably grown fresh vegetables and lovely, long stemmed sunflowers. Later, zinnias will grace their tables as well.

During this late spring season find fresh artichokes, arugula, basil, beets, bok choy, broccoli, carrots, Swiss chard, cilantro, collards,...   | Read More

Volunteer for Farm to Table Dinner

Tickets to the Farm to Table dinner SOLD OUT in record time, so if you didn’t snag some, please consider volunteering as a way to participate in this celebration of our local food system.

Why volunteer?

Great opportunity to be a part of the CFM Farm to Table Dinner Meet chefs and students from The International Culinary School at The Art Institute of Dallas and Le Cordon Bleu College of Culinary Arts (the actual cooking will be done at...   | Read More

Greenhouse Gardening

The winter weather is behind North Texans, spring weather has been around a few weeks, and customers are clamoring for summer produce. However, freezing precipitation occurred repeatedly on our vendors’ farms in March. Traditional produce production requires months for the growing process from awaiting warm soil, planting between rains, plant growth, to finally developing the vegetables and fruits to maturity. What’s a customer to do in the meantime? Shopping a grocery store that ships...   | Read More

Quiche with market vegetables

All My Market Vegetables

I am constantly thinking of ideas to get more vegetables in my 7 year old’s diet. Let’s face it, the struggle is real. Not many kids care for vegetables. Yes, they know “it’s good for you” and “will make you fly like Superman” yet they don’t care as much. As most of you know I am a die hard fan of local food and our farmers market, so I came up with a grand scheme and, of course, a recipe too.

My daughter accompanies me on most of my market visits so I decided it would...   | Read More

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