As the weekly farmers market schedule resumes on Saturday, look for the Coppell Farmers Market around the corner in the public square located in Old Town Coppell at 768 W. Main Street. If you liked the old site, you’ll love the new site, just one short block away! The Coppell Farmers Market will have a […]
New Location for 2014 Season, Opened on March 29 Read More »
Spring is officially on the calendar but some of our farmers experienced repeat ice and freezes just a few weeks ago, more so than in Coppell since most of them are in outlying areas north of the warming effect of the Metroplex. While plants may have survived, many leaves were frozen and plant production certainly
As weekly markets begin, this last Winter Market is noteworthy for both gardeners and food shoppers. Organic seedlings will be available from three or more sources, while some artisan vendors will be making their exits. Once a year the Coppell Community Garden brings organically grown vegetable transplants. Headed up by long time community gardeners Bob
LEMON THYME VINAIGRETTE ¼ cup Rice Wine Vinegar ½ cup Lemon Juice, fresh squeezed 3 TBSP Thyme leaves, fresh, strip from stems 1 tsp Black Pepper 1 cup Round Rock Honey (or any local TX Honey) 2 cups Texas Olive Ranch Olive Oil Procedure: 1. Place rice vinegar, lemon juice, thyme leaves, black pepper and
Herb Roasted Chicken and Grilled Texas Peach Salad Read More »
Compliments of Round Rock Honey and BetterRecipes.com Ingredients 2 cups flour 1 tsp. baking powder ½ tsp. salt 1 large egg ¾ cup sugar 4 tbsp. melted butter 1 ¼ cups sour cream 1 ½ cups fresh blueberries 1/3 cup Round Rock honey 2 tbsp. coarse or raw sugar Instructions Preheat oven to 350 degrees.
Just the best ever! – courtesy of Lynn Hevron Ingredients: 4 or 5 cooking apples, Macintosh or Rome, peeled and sliced Add 1/2 cup sugar 2 tablespoons flour 2 teaspoons cinnamon Mix together and put in an unbaked pie shell. In bowl add 1/2 cup sugar 1/2 cup flour 1/2 cup butter Directions Mix well,
Ingredients: 6 ears sweet corn 1 cup finely chopped onions 2 T pablano – pepper finely chopped 2 tsp jalapeño – pepper finely chopped 4 tsp butter 4 oz Fontina cheese (can use Monterey Jack) ½ c cream ½ tsp salt ¼ tsp black pepper Directions: In a large pan (to minimize the mess) hold
Submitted by Cindy Geppert Ingredients: 1 head buttercrunch or leaf lettuce 1 tomato, chopped ½ c. carrots, sliced ½ c. cucumber, sliced ¼ c. pecans, chopped and toasted, optional 2-3 T. grated parmesan cheese Dressing: 2/3 c. oil 1/3 c. vinegar 2 cloves garlic, minced 2 tsp. sugar ½ tsp. salt ¼ tsp. black pepper,
½ lb. fresh washed and stemmed spinach 2 T olive oil ½ c finely chopped onions ¼ c finely chopped sweet red pepper 1 T garlic very thinly sliced ½ c Marsala wine 1 T balsamic vinegar ¼ tsp Paul Prudhomme’s vegetable magic (or salt and pepper to taste) Directions In a 12 in skillet
Combining local artisan products, our vendors have concocted this delicious recipe. The Tamale Company chicken tamales, lard free and gluten free, are paired with Winter Market vendor Molli Sauces, who offer authentic sauces and pastes capturing flavors of the interior regions of Mexico. Servings: 4 / Active time: 10 minutes / Cook time: 35 minutes
