Submitted by Cindy Geppert Microwave: Pierce skin of squash several times. Place whole squash on a paper towel into microwave. Cook on high for 6-12 minutes depending on size. Slice in half and scoop out the seeds. If the center is still hard, cook 1-2 more minutes. Scoop out the cooked squash. Mash with a […]
Halve jalapenos lengthwise. Remove seeds and membrane, if desired. Stuff with goat cheese. Wrap pepper with ½ piece of bacon and secure with a toothpick. Bake in 350 degree oven until bacon is just crisp. Optionally add toasted, chopped pecans to the cheese before stuffing. Both of these recipes are from David Blair of
Late season peaches and melons were found last week. Tomatoes in different sizes like grape, medium, and heirloom varieties continue as the fall crop is now in production. Small, medium, and Armenian cucumbers are found. Squash includes yellow summer, zucchini, butta zucchini, butternut, and spaghetti. Sweet, hot, and bell peppers continue. Okra and eggplants are
Just as shopping at a farmers market is a proactive way of supporting the local food system, controlling food waste in your own home is a proactive step in maximizing resources, in other words you’re increasing the value of the farmers’ efforts besides stretching your food dollar. Think of produce parts we often discard: broccoli
Using the whole plant to boost nutrition and curb waste Read More »
Besides fresh tomatoes, this recipe calls for sun-dried tomatoes to be pureed into the sauce. According to blogger Angela of Oh She Glows, this makes a rich, creamy sauce with concentrated flavor. This recipe makes only 1 1/4 cups of sauce so Angela suggests doubling it. Ingredients: FOR THE SAUCE (MAKES 1 + 1/4 CUPS): 1 tablespoon
10:00 am Saturday, September 13 Market to Kitchen Chef Series David Blair’s culinary background began at an early age. His mother died when he was about 8 years old, leaving his father to prepare meals for David and his 2 ½ year old sister. His sister did not like her father’s cooking, so David
Melons are still around but start looking for pears and apples. Tomatoes in different sizes like grape and heirloom varieties continue. Squash includes yellow summer, zucchini, butta zucchini, butternut, and spaghetti. Sweet, hot, and bell peppers were still found last week. Okra and cucumbers are still producing. Root vegetables include red potatoes, sweet potatoes, and
The I Love My Farmers Market Celebration, sponsored by the American Farmland Trust, is a chance for Coppell Farmers Market customers to show their love for our farmers and our market. PLEASE, once each week, go to the American Farmland Trust Celebration website and enter the amount of money you think you’ll spend that next
Fruits include varied small melons, cantaloupe, and watermelon. Tomatoes, large and small, have continued after the occasional rains. All kinds of squashes, both summer and fall varieties, add many choices. Now is a great time to freeze or can summer squash. Peppers run the gamut of selection. Cucumbers, onions, eggplant, and red potatoes add to
By Sayed Juneja Coppell High School Volunteer on the Coppell Farmers Market Committee This article is for general information and educational purpose only and the views in this article do not necessarily reflect those of the Coppell Farmers Market. Significant controversy surrounds foods produced with genetically modified organisms
The Double-Sided Nature of Genetically Modified Foods Read More »
