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Farm to Market Report: Weekend of July 27

farmersMarket_02_char11Peach Fest 2013, SauceFest, GO  TEXAN cooking demonstrations, Slip ‘N Slide Saturday, new vendors, and, of course, a lot of food at the markets this weekend. Find out which markets are hosting these events and where you can get your first two meals of the day without any cooking involved. Also, a recipe is included so be sure to read all the way to the end for a sweet treat.

Celebration Farmers Market:

Johnson’s Backyard Produce is a vendor coming all the way up from Austin to share their great produce with shoppers. Now that’s pretty cool.

4515 W. Lovers Ln.
Saturday, 8:00 a.m. – 12:00 p.m.

Coppell Farmers Market:

CJ Singleton of Good Spice sells pepper seasoning and nuts and enhances them by adding chili, onion, garlic, and citrus fruits that he dehydrates himself for bright flavors. He’s stepped up his game even more by adding fresh lemonade and limeade to his booth. It’s not just plain ‘ole lemonade and limeade though. He adds maple sweetener and strawberry, blueberry, or sage flavors.

Hiram Farm makes pesto, but they pay attention to the seasons to make selections for flavors like artichoke, cilantro, basil, and roasted red peppers from the market. They have also started making packages of prepared and seasoned fresh vegetables ready for cooking.

WeMe’s selection of breads depends on the produce, but pimento cheese is usually the standard. Also, Jill Holden of Sundance Farm adds honey to some of her butter. Honey butter on her warm scones or breakfast bread. Heaven. On a different note, she has great dill pickles, too.

793 S. Coppell Rd.
Saturday, 8:00 a.m. – 12:00 p.m.

Dallas Farmers Market:

A new vendor, Ipanema Cheese Bread, arrived at the Dallas Farmers Market in late June and it has brought a unique delicacy: pão de queijo, or Brazilian cheese bread. As if it could get any better, the bread is gluten-free as well. The chef and Brazilian native Hortencia Dunaway creates her cheese bread with cassava or tapioca flour, milk, eggs, olive oil, and cheese. It’s similar to a popover or cream puff so a very different type of bread, but definitely a unique and original addition to the market.

Lan Nickens of Chamberlain’s Steak & Chop House is teaching the summertime indoor grilling cooking class.

1010 S. Pearl Expressway
Daily, 8:00 a.m. – 6:00 p.m.

Frisco Farmers Market:

It’s gonna be a saucy Saturday. Five sauciers are competing in Frisco’s SauceFest from 9:00 a.m. to 11:30 a.m. The competitors: Basic Foodism’s #7 Original Thick and Spicy sauce, KW’s BBQ sauce, Peppersmack’s Pepper-Q sauce with chocolate habanero, Sadie B Foods’ mange jerk sauce, and Timothy’s Gourmet House’s Tim’s Texas 2 Step BBQ sauce. You can sample all five sauces with a serving of grilled zucchini, chicken, or beef, but make sure to buy tickets early. The competition time is 10:30 a.m. – 11:30 a.m. then judging by three distinguished members of the community begins. There will be 1st, 2nd, and 3rd place winners named.

For a sweet ending to your barbecue feast, check out Jazzy Fat’s Cajun classic “praline”.

6048 Frisco Square Blvd.
Saturday, 8:00 a.m. – 1:00 p.m.

Grand Prairie Farmers Market:

Since the rain seems to be skipping out on us this week, this Saturday is Slip N’ Slide Saturday. Everyone can cool down with water games, a bounce house, and gift market. A great opportunity to beat the heat.

120 W. Main St.
Saturday, 8:00 a.m.  –  1:00 p.m.

White Rock Local Market:

White Rock Local Market is participating in the GO TEXAN program, too. The Green Spot will be taken over by cooking demonstrations that highlight products straight from the market. Chef Brian Luscher kicks off the day at 9:00 a.m. followed by Janice Provost at 9:45 a.m. Then Liz Plimmer of The Tamale Company and Carol Castillo from Cita’s Salsa will do a duo demo (try to say that three times fast) at 10:30 a.m. All the demos will showcase fresh fruits, vegetables, proteins, and other products from the market. White Rock is flaunting is best this weekend. Don’t miss out.

702 N. Buckner Blvd
Saturday, 8:00 a.m. – 1:00 p.m.

St. Michaels Farmers Market:

Don’t worry about eating breakfast before heading out the door because St. Michael’s Farmers Market will have plenty of options to fill you up. Lunch options too. Rusty Taco will have their brisket and egg tacos and Village Bakery has other options like chocolate, almond, and ham and cheese croissants. For lunch, Becerra’s Tex-Mex angus beef, pork, and chicken tamales or Mother Shucker’s brisket, black bean, or cheesy chicken tamales.

Produce selections include sugar baby watermelons, lima beans, cream peas, and purple hull peas from Sachse Farms. La Esperanza and Baugh Farms will have plenty more produce options and Custom Café is coming back with chipotle bacon, jalapeño spinach, and Texas Tortilla mixes. You can also find Ipanema’s Brazilian cheese bread here. Purple Ranch Lavender Farm has lavender soaps, lotions, and salt – a great way to relax after spending a day visiting your favorite farmers market.

8011 Douglas
8:00 a.m. – 12:00 p.m.

SweetlyRecycled (2)Oak Lawn United Methodist Church (OLUMC) Farmers Market

Aside from all the food talk, OLUMC highlights an artisan vendor. Sweetly Recycled, founded by Monika Potts, makes drinking glasses, bowls, and wind chimes out of glass (usually liquor) bottles. Byron Proutt told me he bought some wind chimes and a set (four) of Grey Goose drinking glasses. “I love bringing those glasses out during dinner parties and those wind chimes sound angelic,” Proutt said. Some of the other vendors this weekend include Brent Rodgers with fresh pressed juices, La Esperanza Farms, Robin Peters with farm fresh eggs and goat cheese.

3014 Oak Lawn Ave
8:00 a.m. – 12:00 p.m.

Collin County Farmers Market

No new news in particular, but Kitchen Pride Mushrooms will be back if you missed them last weekend. Grass fed beef and ranch eggs will be available. For a special treat, Collin County welcomes Stephanie’s Premium Bakery’s cookies for the first time.

3314 Central Expy
Saturday, 8:00 a.m. – 1:00 p.m.

Grapevine Farmers Market

It’s time for Peach Fest! Grapevine is celebrating peaches this weekend and will have three vendors with plenty of bushels of fresh-picked and perfectly ripe peaches: Local Organic Old-Fashion Alberta Peaches, Texas Peaches, and South Carolina Peaches. All other vendors will be selling special peach products and the market’s Pinterest account has plenty of recipes to make use of all the summer fruit. This is making my mouth water for a sweet peach.

The newsletter supplied a recipe for cheesecake-stuffed peaches:

Ingredients:
6 peaches halved and pitted
1/4 cup butter, melted
3 Tbsp cinnamon-sugar
1/2 an 8-oz package, cream cheese softened
1/4 cup sugar
1 egg yolk
1 1/2 teaspoon vanilla

Method:
▪Preheat oven to 350 degrees.
▪Line a 15 x 10 inch baking pan with parchment paper; set aside.
▪Trim a very thin slice from the round side of each peach half so halves stand flat on the baking pan.
▪Dip peach halves in melted butter to coat.
▪Arrange peach halves, cut sides up, in prepared pan.
▪Sprinkle cut sides of peaches with cinnamon-sugar. set aside.
▪In medium mixing bowl beat cream cheese with mixer on medium speed until smooth.
▪Add sugar, egg yolk and vanilla. beat until combined.
▪Spoon cream cheese mixture into peach centers.
▪Bake uncovered about 30 minutes or until lightly browned and softened.

Serve warm or at room temperature.

325 S. Main St.,
Thursday – Saturday
8:00 a.m. – 4:00 p.m.

Marley Dablo will be an online journalism senior at the University of Oklahoma in the fall. She plans to attend culinary school upon graduation in hopes of combining her writing and culinary skills to ultimately have her own cooking show one day.