Here’s a seasonal Frittata, make-ahead breakfast found on the Coppell Farmers Market Pinterest page: Ingredients: 4 large eggs 4 large egg whites 1/4 cup grated Swiss Cheese 1/2 bunch (6 1/2 cups) Swiss Chard, washed well 1 large white onion (2 cups), sliced thin 2 tsp light butter salt and fresh pepper to taste For Directions, […]
ONE OF THE AREA’S BEST COMMUNITY FARMERS MARKETS With the support of the City of Coppell, the Coppell Farmers Market was established in 2003 by citizens who had a vision for a farmers market in Old Town Coppell. Under the umbrella of the Coppell Community Garden, a 501(c)3 organization, the market is still run by
Fall greens continue like collards, beet, turnip, kale, Swiss chard, and mustard greens, arugula, and perhaps a few lettuces and spinach along with wheatgrass and sprouts. Root vegetables include sweet potatoes, perhaps green onions, chives, beets, turnips, and various specialty radishes. A few herbs like fennel, cilantro, and mints are available. Broccoli, Bloomsdale spinach, lettuces,
Here’s a showstopper for the Thanksgiving table. According to David of Green Kitchen Stories, this showy dish involves carving and stuffing, something vegetarians usually miss out on. Besides seasonal kale, it’s stuffed with “wine oozing millet, mushrooms, almonds, goat cheese and cranberries.” Ingredients: 1 large pumpkin or 2 smaller pumpkins 1 small knob of coconut oil,
Outlying freezes affected farmers differently depending on location and if any crops were covered, and which cool weather crops were planted. Fall greens like collards, beet, turnip, kale, Swiss chard, mustard greens, mizuna, water cress, sorrel, arugula, and spinach and lush, hydroponically grown lettuces, should be plentiful. Fall colors continue with abundant winter squashes. Root
Ever wonder how pumpkin carving came about? Actually a wave of Irish immigrants brought the concept over in the 1800’s. Originally they used very large turnips, beets or potatoes to carve but soon realized an easier time of it by using pumpkins. The pumpkin is not a vegetable, but a fruit and was originally grown
Outlying freezes this week will have affected some farmers, each differently depending on location and if any crops were covered. Fall greens like collards, kale, Swiss chard, mustard greens, mizuna, water cress, sorrel, arugula, and spinach and lush lettuces, mostly hydroponically grown, are plentiful. Fall colors continue with abundant winter squashes. Root vegetables as sweet
Farmers’ booths have as much green in them as they have orange. This cooler weather is perfect for fall greens like collards, kale, Swiss chard, mustard greens, mizuna, water cress, sorrel, arugula, and spinach. Lush lettuces, mostly hydroponically grown, are plentiful. Fall colors are represented by abundant winter squashes, sweet potatoes, peppers, onions, various specialty
Super way to use leftover roasted winter squash! Blogger Heidi Swanson of award winning 101 Cookbooks says this is more of a cake-like bread than an actual cake, and “it might be the most wonderfully fragrant cake” she has ever baked. She allows latitude if you don’t have garam masala, suggesting pumpkin pie spices or
Farmers’ booths have as much green in them as they have orange. Who would have thought? This cooler weather is perfect for fall greens like collards, bok choy, kale, Swiss chard, mustard greens, mizuna, water cress, sorrel, arugula, and spinach. Lush lettuces, mostly hydroponically grown, are plentiful. Starter plants of many greens and herbs will
