ABOUT: Join us for a delightful evening in celebration of farms and good food! Our market’s creative food producers and local chefs will serve dinner made with ingredients sourced from the Coppell Farmers Market. A dozen stations will be set up on the covered patio of the Coppell Senior and Community Center. Guests will enjoy live music and wandering through the park with food and drink in hand. Small group seating will be available beneath twinkling lights.
All proceeds benefit the continued growth of our local food community and the market’s SNAP/EBT program. The Coppell Farmers Market supports hard-working agrarians and food producers.
VEGGIE CHARCUTERIE BOX
Paul Wackym, Wackym’s Kitchen
Brother’s Pita Bread and Marinated Olives | Hippo’s + Hashbrowns Crisps | Dallas Mozzarella Co. Caciotta Texas Basil and Caciotta (Plain) + Jersey Girls Dairy Gouda | Nate’s Raw Harvest Mixed nuts | Sundance Gardens Pimento Cheese | T-Rex Pickles, Pickled Veggies | Demeter’s Kitchen Sourdough + Herbed Goat Cheese Spread
SPROUTED MOONG BEAN CHAAT
Sapna Punjabi-Gupta, beSPICED
Onions, Tomatoes + Jalapenos from Weathertop Farm | Bell Peppers from Tree Folk Farm | Kale from Embry Family Farm | Texas Olive Ranch Olive Oil | Honey from Lone Star Specialty Foods
Chef Helen Duran
Boconccini from the Dallas Mozzarella Co. | Tomatoes from Weathertop Farm | Young Luffa Goard from Cardo’s Sprout Farm | Green Onion from Tree Folk Farm | Texas Olive Ranch Olive Oil
How to Cook Mushrooms with Tree Folk Farm
PAN FRIED PORK DUMPLINGS
Chef Corey Lyon
Oyster Mushrooms from Tree Folk Farm | Bok Choy from Embry Family Farm | Elephant Garlic from Cardo’s Sprout Farm | Ground Pork from Weathertop Farm
PORK & SWEET POTATO POZOLE W HERBED SALAD
Jill Holden, Sundance Gardens
Sourdough from Demeter’s Kitchen | Boston Butt Pork Shoulder and Bacon from Narrow Way Farm | Shishito + Jalapeno Peppers, Radishes from Embry Family Farm | Sweet Potatoes from Cardo’s Sprout Farm | Onions + Tomatoes from Weathertop Farm | Texas Olive Ranch Olive Oil
ROASTED VEGGIES W PUMPKIN SEEDS & GOAT CHEESE | CRISPY BRINED CHICKEN DRUMSTICKS
Chef Hugh Stewart
Summer Squash, Okra, Sweet Bell Peppers, + Eggplant From Embry Family Farm | Onion from Weathertop Farm | Tomatoes from Mike Powell Produce | Chicken Drumsticks from Narrow Way Farm | Goat Cheese from the Dallas Mozzarella Co. | Pumpkin Seeds from Nate’s Raw Harvest | Texas Olive Ranch Olive Oil
PULLED BEEF TACOS W SPICY PEACH SALSA
Taylor & Jane Cooper, Livestock First Ranch and fe Beef
Handmade Heirloom Corn Tortillas from Molino Oloyo | Black Angus Beef from fe Beef, Taylor’s New Brand, and Peaches and Peppers from Livestock First Ranch.
CHOCOLATE CINNAMON BUNDLETTE
Megan Lozano & Michelle Holmes, Hazel’s Kitchen
ALL BUTTER, TEXAS PECAN PIE
Kevin Lampman & Yang Wu, Everette & Elaine
DRINKS FROM THE BAR
Non-Alcoholic: Topo Chico | Sparkling Apple Cider w Elderberry from Flo Mo Elderberry Co.
Alcoholic : Turning Point Brewery Jarvis Pilsner | Eccentric Cabernet Sauvignon | Seastone Pinot Grigio. Two alcoholic drinks per ticket, please.