Archive for June, 2014

What’s Fresh – June 28

North Texas summer produce got the message that summer has officially arrived. Colorful fruits and vegetables overflow on the tables at the Coppell Farmers Market as the offerings expand weekly.

We are a local, seasonal farmers market; meaning that our farmers bring only what is ripening in their fields each week and some produce is short lived due to a short growing season. Eating with the seasons takes education, awareness and patience! For a chart of what’s in season...   | Read More

Olive Oil Truffles

Joe the Baker presented how to make olive oil truffles at the Market to Kitchen Chef Series on June 22, 2014.  His message was clear that when working with chocolate it is a laid back process.  No hurry, but here is his simple recipe for many different flavor truffles.  And yes, weighing the ingredients assures a consistent outcome. Joe the Baker sells his truffles and French macarons at the Coppell Farmers Market.

Olive Oil Truffles:

125 grams heavy cream 15 grams local...   | Read More

What’s Fresh – June 21

We are a local, seasonal farmers market; meaning that our farmers bring only what is ripening in their fields each week. Eating with the seasons takes education, awareness and patience! For a chart of what’s in season now, click here. Our farmers use various growing methods. Some produce is organic (not certified), some is sustainable, and some is grown conventionally. Just ask the farmers.

Summer fruits and vegetables reign supreme in June. Juicy, bright blueberries,...   | Read More

Blueberry Spinach Salad

Cindy Geppert, past Chair of the Coppell Community Garden, says this is her family’s favorite salad!

Ingredients: 4 c. fresh spinach ½ c. fresh blueberries ½ c. sugared pecans, see instructions below

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: To make sugared pecans put chopped pecans in small sauté pan. Add 2 T. of...   | Read More

Fabulous Farm to Table Dinner

Coppell Farmers Market Farm to Table Dinner, not only was sold out of the 100 tickets in two hours, but the chefs were clamoring for more courses (yes, we only have six, but “how about more?”) and more market farmers and producers were saying, “take what you need”, and the volunteers (over 70) were as excited to get in as the ticketed guests.  It is not just a dinner; it is evidence of a joy of knowing and honoring the farmers, producers, markets, customers, chefs, and supporters. ...   | Read More

What’s Fresh – June 14

Farmers report baskets of mixed vegetables, mixed peppers, and jalapenos as new this week.

Recently available spring and summer vegetables include bok choy, broccoli, kohlrabi, and cabbage; green, red, and cherry tomatoes; flat and round snap green beans; pinto beans in the pod to cook similarly to green beans; squashes like patty pan, zucchini, eight ball, and yellow summer; and pickling and slicing cucumbers.

Root vegetables are rainbow carrots, leeks, garlic, elephant...   | Read More

Coppell Farmers Market and Vendors Recognized

Hats off to the market’s awesome vendors. Ryan Crocker of Earthwise Gardens received a Small Business Award at the Denton Mayor’s Breakfast this week. Village Baking Company was written up in the Dallas Morning News by Kim Pierce as worth waiting in line at the Coppell market for their “gorgeous artisan breads and pastries.” Click here for the full story.  Pierce, a special contributor to the Dallas News, also recently recognized the Coppell FM with “the best just got better” in...   | Read More

What’s Fresh – June 7

The produce selection is back in full swing with new varieties weekly.  Spring has truly arrived when the Coppell Farmers Market tables brighten with vibrant colors beyond the greens and root vegetables of winter. Each week farmers bring what they find ready to pick on Friday so there may be some surprises. Some produce is raised organically, others sustainably but not organic, some use conventional practices. Ask the farmer if this is important to your family.  To see what is in season...   | Read More

Cooking Instructions for Produce

Just in case you need help preparing any of the produce you find at the market, we have provided basic cooking instructions below.  These are not meant to be recipes and you will need to add your own seasonings to suit your taste.  Enjoy!


Rinse broccoli. Cut off leaves and trim the stem. Slice broccoli from buds to stem into bite-sized pieces. Stove Top Put about ½ inch of water in pot. Add broccoli. Cover and heat to boiling. Cook about 10 minutes or until stems...   | Read More

Volunteer Opportunities for the Farm to Table Dinner

The June 7 date for the 4th annual Farm to Table dinner is rapidly approaching, which means the committee needs volunteers the day of the dinner to help make this happen. If adults or teens missed the opportunity to purchase tickets for the seating, this is a very unique way to participate both behind the scenes and amidst the attendees.

Why volunteer? Meet chefs and students from The International Culinary School at The Art Institute of Dallas and Le Cordon Bleu College of Culinary...   | Read More

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