Archive for April, 2017

farm to table dinner

Save the Date for Fall Farm to Table Dinner

This year the Coppell Farmers Market will host its Seventh Annual Farm to Table Dinner. Historically, tickets for the summertime dinner were sold by late April, but not this year. Save the date for a Fall Season dinner, scheduled for Saturday, October 14th. Come early (7:30am) on Saturday, August 12th to purchase tickets.

More about the Dinner: Our Farm to Table Dinner honors the food producers and farmers, market shoppers and supporters, and everyone who participates in fostering...   | Read More

What’s Fresh April 22nd

What’s fresh at the market this weekend.

SNAP benefits accepted at the Coppell Farmers Market.

Fruit– Strawberries

Vegetables– Carrot Beet Turnip Broccoli Brussels Sprouts Lettuce Kale Chard Arugula Collard Greens Bok Choy Mustard Greens Sweet Potatoes Green Beans Micro Greens (sunflower, radish, pea, broccoli) Green Onions Mini-Bell...   | Read More

Collaboration at its Best

What do you get when you put a farmer and a chef under one roof? The most delicious quiche. The Coppell Farmers Market has a pretty strait forward mission: to foster a community gathering place with local food production at its center. So, our hearts throbbed when the talents of two particular vendors, Fisher Family Farm and Joe the Baker, came together last week.

I first caught wind of their collaboration when Joe Baker, trained pastry chef and owner of Joe the Baker, LLC, posted a...   | Read More

What’s Fresh April 15th

What’s fresh at the market this weekend.

SNAP benefits accepted at the Coppell Farmers Market.

Fruit– Strawberries

Vegetables– Carrot Beet Turnip Broccoli Brussels Sprouts Lettuce Kale Chard Arugula Collard Greens Bok Choy Mustard Greens Sweet Potatoes Green Beans Micro Greens (sunflower, radish, pea, broccoli) Green Onions Mini-Bell...   | Read More

Pasture- Raised Eggs

All farmers and ranchers at the Coppell Farmers Market take pride in raising their laying hens on pasture, and this time of year they are bringing an abundance of eggs to sell. One might ask “What does the term “pasture-raised” mean?”

It’s hard to sift through the continually changing marketing jargon to know what’s best for us, especially when it comes to food. First there was cage-free, then free range. Then we learned that both terms were misleading. Now,...   | Read More

What’s Fresh April 8th

What’s fresh at the market this weekend.

SNAP benefits accepted at the Coppell Farmers Market.

Fruit– Strawberries

Vegetables– Carrot Beet Turnip Broccoli Brussels Sprouts Lettuce Kale Chard Arugula Collard Greens Bok Choy Mustard Greens Sweet Potatoes Green Beans Micro Greens (sunflower, radish, pea, broccoli) Green Onions Mini-Bell...   | Read More

Eggs

Chickens and Eggs

Customers comment that the eggs at the CFM don’t look like those in the grocery store. This is a direct result of varieties of hens running around outside, foraging on the land out in the pasture grasses.

A few years ago, Pat Daly researched the types of hens laying for our market. Most of the hens belong to breeds recognized by the American Poultry Association. The recognized breeds include:

Ameraucana – developed from the Araucana and other breeds and recently recognized by...   | Read More
Herbed tomato fritters

Herbed Tomato Fritters with Local Goat Cheese

Chef Ray Skradzinski of The Table in Flower Mound created this recipe for his chef demonstration on April 1, 2017. Part of our Market to Kitchen chef series, this recipe uses fresh, seasonal ingredients from the Coppell Farmers Market.

Herbed Tomato Fritters with Local Goat Cheese

1 cup all purpose flour 1 teaspoon baking powder 1 teaspoon chopped garlic 1 teaspoon chopped chives 1 teaspoon chopped basil 1/2 teaspoon salt pinch sugar 1 egg 3/4 cup milk 1/2 cup sliced cherry tomatoes 3...   | Read More

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