Archive for March, 2014

New Location for 2014 Season, Opened on March 29

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...   | Read More

What’s Fresh – March 29

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...   | Read More

What’s Fresh – March 22

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...   | Read More

Herb Roasted Chicken and Grilled Texas Peach Salad

LEMON THYME VINAIGRETTE ¼ cup Rice Wine Vinegar ½ cup Lemon Juice, fresh squeezed 3 TBSP Thyme leaves, fresh, strip from stems 1 tsp Black Pepper 1 cup Round Rock Honey (or any local TX Honey) 2 cups Texas Olive Ranch Olive Oil

Procedure: 1. Place rice vinegar, lemon juice, thyme leaves, black pepper and honey in a blender and cover with a lid. 2. Blend for 30 seconds. 3. With blender still running, remove lid and slowly add oil in a steady...   | Read More

Honey Blueberry Muffins

Compliments of Round Rock Honey and

Ingredients 2 cups flour 1 tsp. baking powder ½ tsp. salt 1 large egg ¾ cup sugar 4 tbsp. melted butter 1 ¼ cups sour cream 1 ½ cups fresh blueberries 1/3 cup Round Rock honey 2 tbsp. coarse or raw sugar

Instructions Preheat oven to 350 degrees. Spray a 12-cup muffin tin with cooking spray and set aside. In a medium bowl whisk the flour, baking powder and salt together until...   | Read More

Grocery Sack Apple Pie

Just the best ever! – courtesy of Lynn Hevron Ingredients: 4 or 5 cooking apples, Macintosh or Rome, peeled and sliced Add 1/2 cup sugar 2 tablespoons flour 2 teaspoons cinnamon

Mix together and put in an unbaked pie shell.

In bowl add 1/2 cup sugar 1/2 cup flour 1/2 cup butter

Directions Mix well, may need to use your hands. Place over apples, covering the whole top of the pie. Topping will be in small globs on the top.

Place pie in a brown...   | Read More

Cream Corn with Fontina

Ingredients: 6 ears sweet corn 1 cup finely chopped onions 2 T pablano – pepper finely chopped 2 tsp jalapeño – pepper finely chopped 4 tsp butter 4 oz Fontina cheese (can use Monterey Jack) ½ c cream ½ tsp salt ¼ tsp black pepper

Directions: In a large pan (to minimize the mess) hold corn upright and with a sharp knife cut the top half of the kernels off the cob. This should yield 3 – 4 C corn. Set aside.

With the back of...   | Read More

Garden Salad

Submitted by Cindy Geppert Ingredients: 1 head buttercrunch or leaf lettuce 1 tomato, chopped ½ c. carrots, sliced ½ c. cucumber, sliced ¼ c. pecans, chopped and toasted, optional 2-3 T. grated parmesan cheese

Dressing: 2/3 c. oil 1/3 c. vinegar 2 cloves garlic, minced 2 tsp. sugar ½ tsp. salt ¼ tsp. black pepper, if desired

Directions: Put salad ingredients in a bowl. Mix the dressing ingredients in a jar with a...   | Read More

Marsala Wilted Spinach

½ lb. fresh washed and stemmed spinach 2 T olive oil ½ c finely chopped onions ¼ c finely chopped sweet red pepper 1 T garlic very thinly sliced ½ c Marsala wine 1 T balsamic vinegar ¼ tsp Paul Prudhomme’s vegetable magic (or salt and pepper to taste)

Directions In a 12 in skillet on high, heat olive oil, brown onion and peppers (5 min). Once onions and peppers are caramelized, add garlic and vegetable seasoning, cook until fragrant (1 min) Add Marsala and cook...   | Read More

Chicken Tamale Casserole

Combining local artisan products, our vendors have concocted this delicious recipe. The Tamale Company chicken tamales, lard free and gluten free, are paired with Winter Market vendor Molli Sauces, who offer authentic sauces and pastes capturing flavors of the interior regions of Mexico.

Servings: 4 / Active time: 10 minutes / Cook time: 35 minutes

Ingredients 8 -The Tamale Company Chicken Tamales, thawed 1 jar Molli Mexico City Cooking Sauce 1 cup Fresh or...   | Read More

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