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! BROCCOLI Rinse broccoli. Cut off leaves and trim the stem. Slice […]
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
Volunteer Opportunities for the Farm to Table Dinner Read More »
This recipe comes courtesy of Paul Wackym’s mother out in South Carolina. She served it at Easter dinner this year. Paul is our fabulous cookie guy . . . so now we know where he gets at least some of his creativity. Ingredients: 3 cup sliced strawberries 1 cup sugar ¾ cup water 2 tsp arrowroot 1
Consistent spring weather brings great news for market attendees. All the regular produce farmers are now back at the market, broadening the produce selection greatly. 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.
Early shoppers may find red potatoes, garlic scapes, green beans, squash, English peas, and strawberries so shop first thing for these. Peaches, blackberries, blueberries, and tomatoes probably won’t be here yet, but the late cold spells have made this spring hard to predict. Famers bring what they find ready to pick on Friday so there
The fat-soluble vitamins found in salad greens absolutely demand that salads be eaten with dressings containing some fat so the body can access those nutrients. Since lettuces and greens are still the dominant produce at the Coppell FM, here is a link to 8 healthy dressings. Dominique Allmon writes the blog Passionately Raw! which explains the raw food
The Coppell Farmers Market is a local seasonal market which means customers won’t find everything that grows in north central Texas all the time. Produce that is ready for picking now is at the market. Summer tomatoes and melons won’t be found in May. Neither will the winter squashes that were around in November. Fruit
Late spring vegetables are coming on strong now, complemented by humanely raised meats and artisan foods. Ranchers bring pastured, grass raised and finished beef and lamb, pastured pork, free range chicken and eggs, goat and cow artisan cheeses, and Texas Gulf seafood. Note that eggs are plentiful! Artisan bakeries bring pies, breads, rolls, cookies and
According to Mary, blogger at One Perfect Bite, “the broth is used to poach chicken and an assortment of Asian vegetables until they are tender but still retain their crunch. The vegetables used here are the leaves and stems of bok choy, or Chinese cabbage, and a vegetable called tatsoi, which is a member of the mustard
Mothers have their special day this weekend so find some unique edibles for Mom at this week’s market. Everything needed for preparing breakfast in bed can be found at the Coppell FM from coffee to eggs to bacon to breads or croissants with butter and jelly to top it off. Instant oatmeal is another child-friendly
