Perfect use for all those summer veggies . . . and substitute fresh tomatoes for the canned, just because they are so abundant and flavorful. This new way to use goat cheese is a keeper! Ingredients For the Ratatouille Cooking spray 2 large eggplants, peeled and cut into 1/2-inch pieces (about 10 1/2 cups) 3 […]
Worried about using a whole basket of a certain vegetable or fruit? Consider freezing part of it. Maybe cut up or shred it, freeze, and you’ll have “fast food” sometime in the future. Summer produce is still strong with plenty of eggplant, shelled peas and beans, tomatoes, cucumbers, okra, melons, peppers, squash (summer and winter),
Tomatoes, melons, peppers, squash abound in colorful large piles in wide varieties on the farmers’ tables. Watermelons continue, as do some peaches. The blueberry folks said they will be returning again this week. Fresh herb choices continue and can be frozen in measured portions in ice cube trays to use in the winter. Onions, spinach,
Although we’re firmly in the grips of another hot Texas summer, the market continues to flourish and tries its best to keep customers comfortable. Produce is abundant and the farmers are anxious to share their produce, meats, and eggs with customers, so don’t let summer temperatures deter a market visit. The market committee and vendors
Despite the Summer Heat, Time is Ripe for a Market Visit Read More »
Chef Hugh Stewart, with Chamberlain’s Fish Market Grill, demonstrated how to sear tuna at the Coppell Farmers Market on August 16th, 2014 during the Market to Kitchen Chef Demo Series. He added this seared tuna to a Couscous Salad of Seasonal Fruits & Radish with a Truffle & Orange Balsamic Vinaigrette. 2- 8oz Tuna Steaks
Chef Hugh Stewart made this salad at the Coppell Farmers Market Chef Demo on August 16, 2014 topped with Seared Tuna and Truffle & Texas Olive Ranch Orange Balsamic Vinaigrette. 2 cups Chicken Stock 1 ½ cups Couscous 1 teaspoon Salt ¼ cup Extra Virgin Olive Oil 1 Lemon, zest and juice 2 cups Fresh
Chef Hugh Stewart made this vinaigrette at the Coppell Farmers Market Chef Demo on August 16, 2014. He added it to a Couscous Salad of Seasonal Fruits & Radish topped with Pistachio Seared Ahi Tuna. 1 Tbsp. Dijon Mustard ½ cup Texas Olive Ranch Orange Balsamic Vinegar ½ Orange Juice, fresh squeezed 1 clove
Jaelanne Gilliam, Personal Chef, demonstrated how to make-ahead-meals at the Coppell Farmers Market Chef Demo on August 2nd, 2014. Each suggestion below is in the order in which the ingredients are placed into a clean glass jar. Breakfast Jar Country fried sweet potatoes with onions and sweet peppers, Scrambled eggs with sausage and broccoli, Topped with
This Saturday, August 16, at 8:00 a.m., the Coppell Rotary Club, in conjunction with Coppell Mayor Karen Hunt and City Council members, will dedicate the new flag pole at the market in Old Town Coppell and raise the new five-by-eight foot American flag. An inscribed boulder, honoring American veterans and donated by Grow It Land
Cantaloupe, Israeli melons, watermelon varieties, and some apples and perhaps pears continue. There is a slight possibility that blueberries and peaches will return this week. Broad choices of varieties and sizes of tomatoes, squash, and eggplant continue. Find peppers in a wide range of size, color and piquancy, like the golf-ball sized bright red cherry
