Wednesday, 11 July 2012 21:35


This is Part 2 of our celebratory look back at the market's history as we roll along in our 10th year of operation. Committee member Pat Daly wrote the article in July of 2009, so all comments refer to then-current vendors and activities. Remember Customer Appreciation Day? Because of space limitations and all the construction we can't host this at our current location, but Pat recounts the very first Customer Appreciation Day with all the obstacles involved, but overcome, to make it a hot success.
Thursday, 05 July 2012 05:04


As the market is well into its 10th season, looking back at our beginnings seems like a good idea. This market history was written in July of 2009 by Pat Daly, a charter committee member. He tells how the market was built by the cooperation of citizen volunteers and City support. To this day, success of the CFM still depends on those elements. 
Friday, 04 February 2011 03:03

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.

Monday, 23 September 2013 00:00

The Market to Kitchen Chef Series continues on September 28nd at 10am with the manager of a GO TEXAN restaurant, Hard Eight BBQ in Old Town Coppell. Dave Blair will be demonstrating how to grill veggie kabobs, pecan stuffed jalepanos, and a sweet potato and butternut roast.


Monday, 09 September 2013 00:00


Food Day for Kids will be held on October 19th 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 than to let the children experience the tastes of the many colors of whole food.

Thursday, 08 August 2013 00:00

The Coppell Farmers Market, established in 2003, is celebrating ten years of locally grown. This year during the 2013 National Farmers Market Week, August 4-10, the Coppell Farmers Market highlights the accomplishments and benefits of this stand-out market in North Central Texas.


Tuesday, 05 February 2013 22:33


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.

Saturday, 03 November 2012 00:00


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.

Tuesday, 25 September 2012 02:04

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.

Friday, 24 August 2012 00:00

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.


Wednesday, 15 August 2012 04:50

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.


Wednesday, 04 July 2012 15:22

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.


Sunday, 24 June 2012 19:23

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.


Wednesday, 08 June 2011 15:30


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.


Wednesday, 18 May 2011 18:18

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!

Thursday, 05 May 2011 04:00

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.

Sunday, 27 March 2011 21:42

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!

Sunday, 13 March 2011 12:51

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...


Tuesday, 01 March 2011 14:12

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.

Monday, 02 August 2010 23:39

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. 

Wednesday, 16 April 2014 00:57
Produce at the market now includes tomatoes, grown and ripened in the ground! Committee members were also surprised to find them this early. Dead End Family Farm uses frost cloth with long strings of old fashioned large, warm Christmas lights underneath to keep the plants warm and the tomatoes growing despite the late cold weather. Leafy greens and lettuces are growing larger in size. Cruciferous vegetables include kale, arugula, Chinese cabbage, bok choy, Swiss chard, mustard greens, and collards. Also find spinach, mizuna, wheatgrass, sprouts, herbs, and mixed salad greens plus homemade dressings and spices. Root vegetables include radishes, carrots, onions, spring onions, young garlic, turnips, sweet potatoes, and both gold and purple beets. 
Saturday, 05 April 2014 05:15
As the weekly farmers market schedule resumes on Saturday, look for the Coppell Farmers Market around the corner in the public square located in Old Town Coppell at 768 W. Main Street. If you liked the old site, you’ll love the new site, just one short block away!
The Coppell Farmers Market will have a new configuration, with many vendors under the pavilion, T-ing off into a large open space for the large trucks with trailers. Extra signage and volunteers will be ready on opening day to help customers find their favorite vendors.  All vendors will be returning this year so there will be plenty of familiar faces along with some additional farmers growing sustainable produce, though not all will be present on Opening Day. Parking for the market is along the one-way streets around the square, including a parking lot to the northwest of the pavilion.  
Friday, 04 April 2014 00:00
A behind the scenes peek at The Coppell Farmers Market reveals a committed group of local citizens volunteering from a wide variety of backgrounds and skills performing a broad spectrum of tasks to keep the Coppell FM running smoothly.
Thursday, 03 April 2014 03:48
Superfood “Brassicas” or cruciferous vegetables continue to be available, including kale, arugula, Chinese cabbage, bok choy, Swiss chard, petite mustard greens, and collards. These cancer-fighting vegetables also fight inflammation and promote good digestion. Katie Neal of Spry Living recommends not overcooking, and using olive oil, salt, and garlic to work magic on the taste buds. She says stronger flavored brassicas pair well with cheese, olives or soy sauce. Note that all of her suggested additions are available at our CFM. 
Wednesday, 02 April 2014 19:27
Spring is egg time and many vendors offer farm-fresh eggs in a variety of pastel hues because they raise several species of chickens. 
Early spring vegetables are reminiscent of the winter offerings with additional choices as the farms recover from the late freezes and more farmers return.  Look for lots of lettuces, kale, spinach, mizuna, Swiss chard, collards, and mixed salad greens. Also expect radishes, carrots, onions, spring onions, turnips, sweet potatoes, and both gold and purple beets. Wheatgrass, several varieties of sprouts and some herbs will be here as well. 
Spring annual and perennial bedding plants, herbs and vegetable starts continue.  
Monday, 24 March 2014 03:31
Spring is officially on the calendar but some of our farmers experienced repeat ice and freezes just a few weeks ago, more so than in Coppell since most of them are in outlying areas north of the warming effect of the Metroplex. While plants may have survived, many leaves were frozen and plant production certainly slowed down.  The recent warm weather, sunshine, and rain will help the struggling produce ramp back up, so be patient if you don’t yet see the variety the market offered this time last year when the area had a warmer winter. A seasonal market is influenced by the vagaries of Mother Nature, not the predictability of the calendar. Expect to see some more rich greens and root vegetables. Look for spring onions, kale, spinach, mizuna, chard, collards, mixed salad greens, and lettuces. Also expect radishes, carrots, perhaps turnips and beets. Wheatgrass, several varieties of sprouts and some herbs will be here as well.
Many vendors bring farm fresh eggs – look for egg cartons on their tables for clues that they have eggs in their mini-fridges.
Saturday, 22 February 2014 22:14
As weekly markets begin, this last Winter Market is noteworthy for both gardeners and food shoppers. Organic seedlings will be available from three or more sources, while some artisan vendors will be making their exits. 
Once a year the Coppell Community Garden brings organically grown vegetable transplants. Headed up by long time community gardeners Bob and Ann Jones, gardeners bring hard to find perennials, herbs, blackberry plants, vegetables and other selections grown right in Coppell and garden ready. A purchase at this booth is a win-win for the home garden and the community. Funds raised help support the Coppell Community Garden that donates thousands of pounds of organically grown produce to the food pantry at Metrocrest Services.  
Last March Chris Buckalew of Weathertop Farm brought soil blocks for starting plants for vegetable gardens. They are an organic soil mixture he blends as recommended by Eliot Coleman in The New Organic Grower. This year, along with seedlings, Chris will bring soil block mix as well as soil blocks. He'll have gallon bags of the mix to which people can add water and stamp their own blocks.
Jill Holden returns with her spring selection of vegetable and flower transplants. Lisa Lucido will sell plants this year, as well.  
Saturday, 22 February 2014 00:00
Winter Market Schedule:
The Second and Fourth Saturdays of January, February and March, 2014 - 
The 2014 season of weekly markets begins on March 22, 2014
Wednesday, 19 February 2014 03:56
March is here, but seasonally we’re closer to February due to our frequent freezes. Fresh offerings include greens like kale, spinach, mizuna, chard, collards, mixed salad greens, and others. Root vegetables might include radishes, carrots and beets. Wheatgrass, several varieties of sprouts and some herbs will be here as well. For a chart of seasonal availability, click here.
Several vendors make ready to eat dishes that vary for each market – reason enough to come see what “fast foods” will be on your menu!
Find small batch prepared spices and flavored salts, specialty mustards, soup and dip mixes, oatmeal mixes and granolas, flavored kale chips, pesto, Texas olive oils and vinegars, 
Tuesday, 18 February 2014 07:15
February fresh offerings include greens like kale, spinach, mizuna, chard, collards, mixed salad greens, and others. Root vegetables might include carrots, beets, and radishes. Wheatgrass, several varieties of sprouts and a few herbs may be here also. 
Find pastas made this week, small batch prepared spices, pesto, specialty mustards, soup and oatmeal mixes, flavored kale chips, Texas olive oils and vinegars, salad dressings, tamales, home-made chips and salsa, local honey, dog biscuits, soaps, candles, lotions, lip balm, and more.
Tuesday, 04 February 2014 04:54
What’s fresh in February? Greens continue, though the freezes may have affected production for some of our farmers.  Expect kale, spinach, mixed salad greens, and other winter greens.  Root vegetables might include carrots, beets, and radishes. Wheatgrass, several varieties of sprouts and a few herbs will be here.  Smoothie time! 
In addition to produce, customers should find pastured grass raised and finished beef, pastured pork and lamb, free range chicken and eggs, goat and cow artisan cheeses, Alaskan salmon, and north Texas pecans. 
Wednesday, 22 January 2014 08:54
Seasonally at January markets expect kale, spinach, mixed salad greens, and a variety of other winter greens. Root vegetables should include carrots, beets, and radishes. Wheatgrass, several varieties of sprouts and a few herbs will be here. Other produce may be found as our farmers experiment and try new approaches to production in our roller coaster winter weather. If you see something you don't recognize, ask what it is and how to prepare it.
Wednesday, 08 January 2014 08:50
Winter markets expand to include other vendors, like additional artisan food producers and craft vendors. But there are still winter veggies that have made it through these cold spells! Plantings that survived best include kale and some other greens, salad greens, and root vegetables like carrots, beets, turnips and radishes.  Also expect to find sprouts.
Prepared side dishes vary from market to market depending on the local ingredients and ingenuity of the vendor preparing them. Also available are small batch prepared spices, pesto, soup and oatmeal mixes, pastas made this week, Texas olive oils and vinegars, tamales, honey, dog biscuits, soaps, candles, lotions, fair trade baskets, and more.
Wednesday, 18 December 2013 09:20
Enjoy a small town ‘Home for the Holidays’ experience in Old Town Coppell at the farmers market this Saturday, December 21st, 8am to noon. Find healthy, fresh ingredients for home-cooked holiday meals, artisan foods and craft vendors for Texas made gifts, and a casual, festive holiday outing for the entire family to enjoy a Texas tradition. Come join the fun while listening to guitarist Victor Andrada as you Shop, Eat, and Connect, locally!
Tuesday, 10 December 2013 21:05
Whoopee! The Coppell Farmers Market will host a PoP-uP ShoP MarKeT this coming Saturday, December 14, 8:00am to noon. Think of this as an impromptu replacement for last week's iced-out market. Since many people will be out of town for the December 21 market, Saturday will be a great time to shop for presents and foods.
Look for some different vendors like artisan food vendors and extra craft vendors. Winter Markets allow us to invite artisans we usually don't have room for. We'll still have pastured beef, pork, chicken and some eggs, all our great regular artisan food vendors, and several produce vendors. 
Tuesday, 03 December 2013 04:14
The Coppell Farmers Market is cancelled for the safety of everyone.  See you on Dec. 21st!! There will be a  focus on healthy and fresh ingredients for your home-cooked holiday meals, artisan food and craft vendors for giving Texas made gifts, and a casual outing for the entire family to enjoy a Texas tradition. 
Wednesday, 20 November 2013 15:56
Most of the items needed for next Thursday’s dinner and weekend guests can be found at the market.
Livestock First will have pastured beef, pork, and chicken. Rehoboth Ranch will be bringing pre-ordered turkeys Saturday morning. Other meats will be in limited supply due to the freezer space needed for the turkeys. Several farmers will be bringing eggs. As a courtesy so the producer knows you didn’t forget, please pick up any pre-ordered items before 11:00.
Just Pie is still taking orders for a Wednesday delivery to Coppell. Or make your own pecan, sweet potato, or pumpkin pie. For easy sweet snacks, Wackym’s Kitchen is bringing eggnog and other holiday flavored cookies. Healthy snacking might include kale chips.
Sunday, 03 November 2013 00:00

The Coppell Farmers Market is a seasonal, local market...meaning you can find what is being harvested, caught, raised will be available only during that time of the year.  While a Three year old little boy looking for "boo berries" last march didn't understand why blueberries wouldn't be back for a long time, most customers now realize this although they may be disappointed the blueberries are gone until next May.

Friday, 01 November 2013 23:27
Plan on finding a wide assortment of produce again Saturday. Because the temperature did not stay below freezing for too many hours and since farmers had plenty of time to plan before this first frost, many could pick those summer veggies and hold to sell, or they could cover plants with frost cloth. Either way, enjoy the variety!
Greens and root vegetables will make it through the frost. Summer squash, eggplant, cucumbers, okra, watermelon and peppers will keep in refrigeration for use by Thanksgiving. 
Plenty of fall vegetables are to be found. The choices may include carrots, salad turnips, turnips, radishes, beets, onions, red and sweet potatoes, pumpkins, and fall squashes like carnival and butternut. Fall pears, apples, persimmons, and pecans are the local fall fruits and nuts.
Thursday, 31 October 2013 08:02
Summer produce still found may include oyster mushrooms, okra, eggplant, cucumbers, zucchini, summer squash, butta zucchini, and a few peppers, green beans, purple hull peas, tomatoes and cherry tomatoes, and watermelons. These will disappear with the first freeze on the farm.
Fall vegetables may include carrots, salad turnips, turnips, radishes, beets, onions, red and sweet potatoes, pumpkins, and fall squashes like carnival and butternut. Leafy vegetables and herbs might encompass basil, parsley, arugula, mizuna, sorrel, watercress, braising mix, lettuce, mixed salad greens, kale, chard, mustard greens, water spinach, and possibly leafy spinach. Fall pears, apples, persimmons, and pecans are in now. 
Tuesday, 08 October 2013 00:00

Saturdays at the Coppell Farmers Market create real family outings. Children wander through the booths, parents visit with their friends, and local farmers sell their wares and give advice about healthy eating.  Youngsters are beginning to learn that carrots come from the ground rather than plastic packages, that salad greens grow in several varieties, and that making cheese is an art rather than a process of unwrapping an individual package found in the refrigerator.


Monday, 20 August 2012 12:47

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.


Thursday, 26 July 2012 04:17

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.


Wednesday, 22 February 2012 02:56

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.

Tuesday, 15 November 2011 21:23

Made with the larger patty pan squash from the market. It's a quick and delicious way to enjoy the end of summer squash.

Tuesday, 15 February 2011 22:39

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.


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