The Coppell Farmers Market held successful Winter Markets in 2010, so coming up this year additional Saturdays were added each month with the continued rise in popularity for fresh food and a relationship with growers and producers.
The Winter Markets will be held on the second and fourth Saturdays in January, February, and March, 8am to Noon. To round out the winter market offerings, a few local craft/artisan vendors are added to the regular line-up of local food vendors. The Coppell Farmers Market is taking applications for these vendors, focusing on a local, artisanal selection.
Warm weather and a festive Holiday Faire market kick off this winter market season Saturday, enticing customers to come Christmas shop in the fresh air. The Horny Toad Rangers will add their original folk music to the lively atmosphere. The Cavalli Pizza truck will be firing up their ovens for onsite breakfast and lunch pizzas, definitely worth a taste test if customers haven’t tried these yet.
Food Day for Kids will be held on October 20th at the Coppell Farmers Market. We will be joining in a nationwide celebration and movement toward more healthy, affordable, and sustainable food. It is time to eat real, and what better place to start is to let the children experience the tastes of the many colors of whole food.
The popular Jack Gresham of Mobile Knife Sharpening returns on October 13. The timing is perfect as the harder shelled fall squash and pumpkins are appearing. He will be on site the full market hours from 8:00-noon, sharpening your knives for a reasonable fee while you shop.
The Market to Kitchen Chef Series continues on September 22nd with the manager of GO TEXAN restaurant, Hard Eight BBQ in Old Town Coppell. The Texas Department of Agriculture awarded the Coppell Farmers Market with a market to menu grant to bring a cooking demonstration by a GO TEXAN restaurant to the farmers market.
The Coppell Farmers Market is a great venue for the Horny Toad Band to play a few rounds of their favorite old timey music. They are dressed in part and add to the market flair.
The Market to Kitchen Chef Series continues on August 18th at 10am with guest Chef Instructor, Victoria Hooker, from The International Culinary School at The Art Institute of Dallas. Victoria will be joined by her students as well as her fellow instructor and husband, Robby Hooker, in preparing a new summer recipe for Tomato Pie.
The Coppell Farmers Market, established in 2003, is celebrating ten years of locally grown. This year during the 2012 National Farmers Market Week, August 5-11, the Coppell Farmers Market highlights the accomplishments and benefits of this stand-out market in North Central Texas.
This Saturday’s market hosts a special guest. The talented Chef John Franke of The Ranch Restaurant at Las Colinas is demonstrating the preparation of Herb Roasted Chicken and Grilled Texas Peach Salad. If you are ready for a summer menu change highlighting locally sourced ingredients, this is the place to be at 10:00 A.M.
We had our first of the series Saturday, June 23rd with Chef Clint Cooper, of Village Baking Co, turning up the heat. Yes, it was hot but many sought shade under the series canopy to learn about canning and making preserves. The farmers donated the produce and Clint skillfully showed how to prepare it for the canning jars.
Want to take advantage of the bounty at the farmer's market when it's available, but don't know what to do? This class is for you! We will give you an overview of different ways to preserve (blanching / freezing, canning, dehydrating, drying) and discuss what equipment is needed for each method. A list of references and recipes will be available. FREE! Class will meet at the Coppell Farmers Market in the canopy on the Bethel Road side at 9 am.
Customer Appreciation Day is May 21st. This special day at the market includes approved craft vendors and artisans. These vendors produce hand-crafted items, recycled or repurposed items, and/or sell fair trade goods. We'll have music, too! Box Car Bandits will perform from 9 - noon, setting up at various spots around the market. Their accoustic blue grass will add great atmosphere to this fun day!
The Coppell Farmers Market Customer Appreciation Day is May 21st and the application deadline is fast approaching. This is a special day at the market that includes approved additional craft and artisan vendors. Approval priorities will be for products that are crafted by an artisan; handmade, recycled or repurposed by the vendor; and/or fair trade items. The applications deadline has been extended to May 6th.
The Coppell Community Garden will be hosting a couple of composting classes in April focusing on the latest information on composting yard trimmings and food waste. Each attendee will receive a t-shirt celebrating Compost Awareness Week. Featuring Robert Olivier of Compost Mania and his Biopod!
Registration Deadline-March 21st - Click here
Northeast Texas Community College Seminar featuring some of the Coppell Farmer Market producers, Robert Hutchins, Rehoboth Ranch, John Kilburn, Comeback Creek, Greg Efurd, Efurd Orchards with Keynote by CFM supporter, Howard Garrett, the Dirt Doctor.
Learn how to generate or increase revenue with your small farm...
The Coppell Community Garden will be hosting the annual Spring Organic Vegetable Gardening class on Sunday, March 27th at 1:00 p.m. The class will be held at Grow It Land Designs (794 S. Denton Tap) and is FREE to attend.
Diane Lowe, CCG Vice President and Helping Hands Community Gardener, will be teaching the class! Come out and learn how to get your spring garden growing.
Perennials for the WaterWise Garden will be held on February 26th, 10am at Coppell Town Center, 255 Parkway Blvd. Now is the time to plant low maintenance, low water landscape plants. Come learn from Chrissy Cortez-Mathis from the Dallas Co. Master Gardeners.
Environmental Education classes available for the Coppell community through the Coppell Community Garden. Classes, times, and locations vary so check the Coppell Community Garden calendar for upcoming classes.
The Coppell Farmers Market is focusing this spring on celebrating local food, music, conversations, and connecting with farmer and producer. The Coppell Farmers Market is open every Saturday and here is the schedule for special days:
The Coppell Farmers Market will open on Saturday, April 6th, 8 am to noon, making its mark in Old Town Coppell for the 11th year. The opening day will kick-off the season of weekly Saturday markets, featuring over 30 vendors, some new organic farmers, along with the favorite familiar faces.
Later this year, the Coppell Farmers Market will be making the move to The Square at Old Town Coppell. This is an exciting time for the farmers market to move into the home that was envisioned more than 10 years ago. This update will cover some of the questions that have come up.
The market committee has noted an increased interest in gluten free products and is proud to announce that several artisan vendors offer gluten free choices.
As part of the Market to Kitchen Chef Series, Chef Robby Hooker prepared a tomato pie. He enjoys the tomato season by making this pie for his family and friends. Those who dropped in at the market were treated to a lesson on chopping, cookware, and one lucky person won the tomato pie drawing. The recipe follows.
As part of the Market to Kitchen Chef Series, Chef John Franke of The Ranch at Las Colinas demonstrated how to cook Herb Roasted Chicken and Grilled Texas Peach Salad. He spiced his presentation with many helpful shopping and preparation hints and shared copies of his recipes. Read on for recipes of his Lemon Thyme Vinaigrette, Spiced Pecans and the rest of the salad.
It’s spring at the Coppell Farmers Market, an exciting time to be a vegetable lover, particularly of leafy greens. Try this recipe with mizuna, or any other favorite green.
Made with the larger patty pan squash from the market. It's a quick and delicious way to enjoy the end of summer squash.
Victoria Hooker gave us this recipe to warm your palate and you can use the butternut squash that Stacy Finley sells. Remember to carmelize the squash and apples to a gloss.
