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.
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.