Get down and mushroom-y with Tom Spicer.

Bring your own wine to Spiceman’s Absolutely Unusual Culinary Extravaganza. For those of you still using Morton’s salt, Spiceman is Tom Spicer, forager and procurer of all-things-produce. His wonderfully offbeat shop, Spiceman’s FM 1410, is next to Jimmy’s Food Store and Urbano Café in East Dallas. This Saturday (November 21) Spiceman will teach a few cooking classes. Festivities kick off at 10:30 a.m. with roux making and continue with wild mushroom paella cooked by The Spiceman over a bonfire and duck and Andouille gumbo by David Anthony. Spiceman says,  “Come dine, bring yo wine and loose yo mind at Spiceman’s Gumbo ‘n da Garden!” Wild mushrooms? Oh, yes. 1410-B Fitzhugh. 214-954-7974.
Jump for Spiceman’s current inventory.

We also have many “garden salads” to harvest for you such as:

Pea Tendrils, Sunflower Sprouts, Micro Cilantro, Petite Asian Mustards and French lettuces,  Nasturtium leaves, red veined Sorrel (aka in some places as “Hearts of fire”)

Baby Soul Greens ~ Red Kale, Curley Mustards, Baby Spinach, Petite Red Cabbage and Buck Wheat leaves with an “Otay Panky” vinaigrette.

Southern Field Greens ~ Baby Escarole, Red  veined Sorrel, Red and Green Romaine as well as Lollo Rossa red leaf lettuce.

Asian Lolita Greens ~ Baby Mizuna, Red Mustards, Tatsoi, Malabar Spinach, Nasturtium leaves, pepper cress and more.

Local, Organic produce on hand:

Sunchokes retail @ $6# wholesale at $17.50/5#

Wild and Cultivated Exotic ’shrooms…pitch til ya win @ $10/8oz the choice is yours (or ours), Chanterelles, Porcinni, Hedge Hogs, Baby Shiitake, Shimejii, Piopinni, Burgundy Chanterelles aka Pigs Ears, King Oyster, Chicken O Woods, Domestic Black Trumpets …there, that’s a snap shot of what I see right this second…maybe more or less but always fresh….

Tons of lettuces and fresh herbs with locally grown, certified organic Nappa Cabbage, Braising Greens and Arugula, Elephant Garlic, Smoked and pickled red jalapenos

Louisiana Citrus is on the way in time for Thanksgiving…Satsumas, Tangeloes, Meyer Lemons, Kumquats. We’ll have limited availability of stem and leaf for fruit amenity baskets so please order in advance @ $4#

Speaking of Top Chef, I’ve missed a few episodes lately. Still hoping for Jennifer or Kevin to win…are they both still in? I know Bravo would tell me but I don’t want other spoilers.

More than a bushel to me.

Farmer Jerry Tucker and his family have been living and raising produce in the Ennis area since 1959.  From 1972 to 1995, they were the proprietors of Tucker’s Grocery in nearby Garrett where they sold produce they raised themselves in a nearby garden. They’re out of the grocery store business but the continue to grow crops.

Today, Eatgreendfw.com. announces a newly formed Community Supported Agriculture program. If you become a $500 shareholder you will receive 32 weeks of home grown vegetables. For around  $16 a week you’ll get a half bushel with about 20 pounds of seasonal vegetables every week for at least 32 weeks. And, depending on the growing season and Tucker Farms planned greenhouses, the season could be longer! Check out the details and other market information at Eatgreendfw.com.

Special Price Packages:
Individual Classes – $25/class with reservation ($30 at the door) 5-Class Package – $110/person ($15 Savings)
*Group pricing available with minimum of 10 people.
Refunds will be based on the difference between the amount paid less the number of classes attended or no-showed at $25.00 per class; for example, amount paid $110.00 less number of classes attended or no-showed at $25.00 (4 x $25.00) = $10.00 (refund).
Gift Certificates are available for all classes.
“Chefs at the Market” cookbook will be available for purchase at each class.
Paid reservations will be held at the door for each event.  Reservations are accepted with mail-in pre-payment only (check or money order). Seating is limited, so please make your reservations early.  Individual cancellations require 1-week advance notice.
Fall 2009 Schedule:
1.  October 24—Samir Dhurandhar—Nick & Sam’s
Theme:  Samir Cooks at the Market

2. October 31—Garreth Dickey—Hibiscus
Theme:  Fall Market Cooking from Hibiscus

3. November 7—Anthony Bombaci—Nana
Theme:  Three Variations on Squash

4.November 14—Tiffany Derry— Go Fish Ocean Club
Theme:  Market Cooking in the Winter
5.  November 21—Tre Wilcox—Loft 610
Theme:  Loft 610 at the Market

A variety of grass-fed meats (including hamburger), free-range chicken and eggs from Dominion Farms and JZJ Natural Beef;

Cheese, caramel and drinkable yogurt from Lucky Layla Farms

Peppers from Corsicana pepper grower Jeff Carter

A variety of artisanal foods including  spice blends from Good Spice Specialty Foods; sweet salsas and chips from Dread Head Chef; home made pasta and Italian sausage from Lucido Pasta and Herbs; preservative-free cookies from Stephanie’s Premium Bakery; French/American pastries from Florine Bowman;  olive oil and vinegars from Texas Olive Oil; and hand-crafted dog treats from Biscuit Head Bakery

Handmade items including candles and soap from Abundantly Aromatic; hand-thrown stoneware from Work In Clay; and eco-friendly hats from Millinerium

And cookbooks from author Ginnie Bivona.

More information.

Oh, it gets worse. Check out the blog post from Chapman’s website yesterday (T/H to CB ):

THURSDAY, OCTOBER 1, 2009
The Will To Survive:

We may not be able to overcome the location, size and hours we are open. Our son, Graham, and me have had flu symptoms all week so I have not been in to help Fran. It seems clear that the owner of the building has no interest in renovation and therefore we will not be able to expand. I need to focus all my efforts on finding a job so we can at least keep our house even if we have to close the kitchen.
I apologize if this sounds doom and gloom but it looks like we need some kind of miracle.

Health Department issues aside, Randal and Fran are cursed with a “slumlord” who refuses to “get the construction of our expansion” going. (The tiny spot on Carroll and Worth has plans to add an additional dining room.) “He tells us the building isn’t for sale,” said Randall. “But he doesn’t care about this place. He bought it in the mid-80s and it’s just chump change to him.”

Jump for the rest.

“The other day Fran and I were reviewing our disasters,” said Randal. “In 8 months we have been broken in to, flooded, and the front door fell off and shattered. Also a storm caused our 220 [electricity] to go out and we lost all of our meat in the freezer. Someone cut the power at a vacant place next door and power went down again and we lost everything.”

But Randal still had his day job as the vice president of software development at GHN. “Oh no, they let me go after the article in the paper [DMN] came out,” said Randall. “The owner saw the article hanging in the coffee room, didn’t like it, and let me go.”

At this moment, Fran is down at the Dallas Farmers Market securing a spot in Shed Two where they will be selling this weekend. They plan to keep the restaurant open for limited days and hours and work the DFM on the weekends. “We don’t plan on giving up,” said Randal. “We’re still kicking in our own money. We have a slow but growing group of loyal customers. We’ll look for another location in the area. Nothing fancy or glitzy. Just enough.”

I forgot to mention the Chapman’s have four kids: Hannah (9), Graham (6), Rachel (4), and Penelope (who just turned 1).

The City of Dallas Health Department has decided that the Celebration Farmers Market is in violation of certain codes. Celebration was told on 2 previous occasions that we could operate a Farmers Market in our parking lot under our existing permits. We strongly believe that all food handling practices and food products at the Farmers Market were perfectly safe. We have complied strictly with all Health Department codes for 38 years and take our responsibility to public health VERY SERIOUSLY.

We appreciate the warm welcome and support that you’ve provided our Saturday Farmers Market. We believe that what we along with our wonderful vendors are offering is a safe, fun and convenient setting for you to purchase healthy, delicious, local produce and other products.

We are going to approach the Dallas City Council to explore how the code can be modified to allow the Celebration Farmers Markets and others like us to provide a valuable service to the citizens of Dallas while protecting the public health.

I have contacted Ed and asked him for instructions on how you can sign the petition he plans to take to the Dallas City Council. Stay tuned. (OMG, I can hear Amy Severson already.)

Local Farmers are in Shed One at the Dallas Farmers Market.

Hey, Farmer groupies. Grab you cloth bags and head to the Dallas Farmers Market this weekend. Here is what you can expect to find.

Angela’s Farm – onions – red, yellow and white, yellow squash, zucchini, cucumbers, OKRA! and peas.

Arce Park Farms – Heirloom tomatoes, peppers, eggplant and cowpeas.

-Beef all grass finished; salad-bar beef – strong Red & Black Angus influenced

Berry Best Farm – Organic Blueberries

Birch Creek Farms – cantaloupe, eggplant, peppers, acorn, yellow and butternut squash, cucumbers, zucchini.

Comeback Creek – tomatoes, blueberries, peppers, okra, peaches, and plums – are starting a CSA group.

Fred’s Alaska Seafood – salmon and crab legs.

Haney Farm – organic eggs & will be bringing cherry tomatoes also until it gets too hot for them to produce. They feed only organic feed from Coyote Creek mill, the only USDA certified organic feed mill in Texas, and pasture/free-range our hens, no cages, and they have access to fresh grass year ’round.

Harmony Harvest – eggs and veggies- also has CSA group.

Heddin Family Farm – Texas Cream peas, Purple Hulls and Black eye peas, green beans, green tomatos, Cayenne Peppers, Jalapeño Peppers, squash, red new potato’s, zucchini, pickling cucumbers.

J.T. Lemley – yellow squash, 8-ball squash, tomatos, onions, peaches, zucchini, cherry tomatoes, plums, blackberries, cucumbers, new potato’s, sweet yellow onions.

John Lucido –herb plants and of course his herb pasta and canned goodies.

JuHa – pork, lamb, sausage, eggs, beef, and pastured poultry.

Kitchen Pride – Mushrooms – Oyster, Portabella, Baby Bells, and White Button

La Esperanza Farm – squash, onions, okra, eggplant

Lightsey Farm – peaches, onions, figs, plums, blackberries, green beans, zucchini and peas.

Mill Creek Farms is also bringing in squash, potatoes and peas.

Northstar Ranch – Beef and pork –

Orchid Garden with specialty plants and orchids.

P.O.P. Acres will be here on Friday’s and Saturday’s

-steaks, roasts, stew-meats (great for summer grilling). They are also bringing in a few scallop squash that are Organic.

Savoy Sorbet – Saturday afternoons & Sunday’s – herbal infused sorbet from her herb garden; currently offering Chamomile Orange, Rose Geranium Raspberry, Lavender, Rosemary Lime Chablis, Lemon xxx, Apple Mint, and Anise. New Flavor – Mojito

Sonny Ferrell – figs, peppers, and onions

TEXAS MEATS Super Natural will always be 100% grass fed beef and lamb, pastured chicken and pork, eggs from free ranging hens, farmstead cheese.

TxHoneybee Guild – local and zip code honey, comb honey, honey sticks and bee pollen.

TxLonghorn Cooperative – Saturday’s and Sunday’s with certified Longhorn Beef – regular cuts, beef sticks, sausage and smoked bones for dogs!

Wackym’s Kitchen – Newest Cookie Flavor – Salted Caramel.  Brown sugar and sea salt.

]]> http://sidedish.dmagazine.com/2009/08/14/dallas-farmers-market-weekend-of-august-14/feed/ 0 http://sidedish.dmagazine.com/2009/08/11/dallas-fort-worth-food-events/ http://sidedish.dmagazine.com/2009/08/11/dallas-fort-worth-food-events/#comments Tue, 11 Aug 2009 19:57:19 +0000 Nancy Nichols http://sidedish.dmagazine.com/?p=7969 Warwick Melrose’s Library Bar will host a FREE free wine tasting from 7 – 9 p.m tonight. This month will be a Sauvignon Blanc tasting of the following: Chateau de Sancerre, Loire Valley; Casa Lapostolle, Chilean; Cape Mentelle, Australian.

Also, Tuesday night’s happy hour special is Jazz & Classics Tuesdays, now from 5 – 9 p.m. The Library Bar offers some of Dallas’ best live jazz six nights a week, and on Tuesdays it gets even better, when you pair smooth sounds with smooth sips of five classic cocktails or a glass of wine for $6.

Bonnell’s Restaurant in Fort Worth. Chef Bonnell will be on The Early Show on Saturday, August 22nd  from 6:00a.m. to 8:00 a.m. Chef Bonnell is also repeating his popular “Wine 101” on both September 15th and the 17th from 6:00 p.m. to 8:00 p.m. Taste twenty-six different types of wine, everything from the inexpensive to the rare “cult” wines, while exploring the basics of wine tasting.  Heavy appetizers will also be provided as Chef Bonnell shares the basics of wine and food pairings. $120 per person. Deets.

Jimmy’s Food Store: The cheese truck has just arrived with Burrata, Strachino, Caprino and Robiola.  They also received smoked Scamorza, Tomini, Mulino Bianco Cookies, Kinder Candies, Nutella, Crodino and Pavesi Crackers. Note: “We will hold cheese pre-orders until Friday.  I ordered a few extra for those who missed the deadline.  The extras will be sold on a first come basis.” They’re also holding a FREE sparkling wine tasting on Thursday the 13th from 5:00 to 7:00.  There will be about 10 wines to try with some meats and cheeses.

State & Allen Lounge: “We’ve recently updated our wine list with vintages that are perfect for summer. Come sit on the patio and enjoy a glass tonight!” (list below.)

Milestone Farmers Market Next Sunday. Hand crafted, eco-friendly hats, headwear and accessories from The Millenarium, one of the newest members of EatGreenDFW.com, will be available at the next Milestone Farmers Market from 11 a.m. to 3 p.m., Sunday, Aug. 16 at the Milestone Culinary Arts Center, 4531 McKinney Ave. (vendor list below.)

Market Street Plano: Road to Riches Summer Game Road Rally on Saturday, August 22, from 1:00 p.m. to 4:00 p.m. (details below)

State & Allen Lounge Wine List
—————————-
THE REDS:

First Drop ‘The Red One’
(Barossa Valley, Australia)
Cabernet Sauvignon Blend
A nice blend of Cabernet, Merlot and a hint of Shiraz – solid wine for the price and scores well with Robert Parker.

Vinos Sin-Ley ‘Gordo’
(Yecla, Spain)
Mataro – Rose
This is not your Grandma’s White Zin – a wonderful floral nose but drinks dry. A great patio wine & Bradley’s favorite!!!

X Winery ‘Syrahtica’
(Lake County, California)
Syrah
Aroma of blackberry and blueberry with a hint of pepper and well rounded tannins – another high scoring wine from Parker.

Menguante
(Carenina, Spain)
Tempranillo
Classical old world style tempranillo with earthy overtones and solid structure & finish – one of the chef’s favorites!!!

Victory Vnyds ‘Parcel 31′
(Multiple Appelations, California)
Zinfandel
A truly well balanced Zinfandel for a change; all the grapes are sourced from old vines & bring a distinct bouquet and extended finish.

Smith & Hook
(Santa Lucia, California)
Cabernet Sauvignon
Big, solid California Cab that is sure to please; nice fruit forward and strong finish.

Tabanera
(Mendoza, Argentina)
Pinot Noir
Incredible first release Pinot showing ripe red fruit, hints of chocolate and a smokey aroma – rarely can you get this much for so little.

THE WHITES:

Silver Peak
(Napa Cnty, California)
Chardonnay
Fragrant apple blossom & lemon zest w/a hint of butter – wine has undercurrents of nutty oak and lingering nectarine.

Las Perdices
(Mendoza, Argentina)
Pinot Grigio
A soft, green-yellow color shows a subtle nose of citrus and floral aromas. This is a wonderfully crisp wine that can stand up to any Italian Pinot.

Errazuriz Estate
(Valle del Aconcagua, Chile)
Sauvignon Blanc
Fresh, clean aromas combined w/grassy herbaceousness; a touch of tropical fruit and hints of citrus.

Columbia Winery
(Columbia Valley, WA)
Riesling
A nice rendition of Rieslings – a slight hint of sweetness.  Peach and apricot flavors w/wonderful crispness.

Robert Oatley
(Western Australia)
Sauvignon Blanc
Crisp, zesty, refreshing tropical fruit from three regions in Australia; from an original winemaker at Rosemont the pioneer of Aussie winemaking.

Lange
(Willamette Valley, OR)
Pinot Gris (Pinot Grigio)
An elegant wine from the NW; an American version of pinot grigio – a lush full bodied wine with nice clean finish.

LIOCO
(Sonoma, California)
Chardonnay
A great, relatively new wine house capturing the essence of Napa fruit – big bold classic Napa Chardonnay.

——————————-
Market Street Plano Market Street’s Road to Riches promotion will conclude on Saturday, Aug. 22, in a family-style Road Rally from 1 to 4 p.m. showcasing Market Street’s unique gourmet-food offerings with a wide assortment of meats and cheeses from the store and its vendors as well as several wine and beer tastings. The always-delicious Mrs. Baird’s smoker will also be out at the event providing their scrumptious hot dog meals for $1 with proceeds going straight to charity. In addition to sampling the best of what Market Street has to offer, guests can bring their children to enjoy several great fun activities before they go back to school! Planned activities include face painting, balloons and cookie decorating – all for free! Market Street will also be giving away 100 free lunchboxes.
After a full summer of collecting game pieces and playing Market Street’s Road to Riches summer game, eight lucky winners will be presented with a total of $200,000 in cash prizes, including a grand prize of $100,000 that will be awarded to one ultimate winner at 3 p.m.
Photo opportunities will be available during the event and following the winner’s ceremony at 3 p.m. Select winners will also be on hand for interviews. Please contact Jennifer Reeves at 972-480-8383 or Jennifer_Reeves@mccom.com if you’re interested in stopping by the event or if you would like any additional information.
——————————-
Milestone Farmers Market The market now features more than a dozen producers selling cheese, herbs, vegetables, grass-fed meat and poultry and a variety of artisanal foods and other products from producers featured on EatGreenDFW.com. Market participants include:
Meat and poultry producers Dominion Farms, JZJ Natural Beef and Sloans Creek Farm who will have a variety of beef, pork and chicken available;
Local cheese producer The Mozzarella Company;
Herb and specialty produce grower Motley Farms;
Artisanal food producers including spice blend maker Good Spice Specialty Foods, Kaps Pepper Company; which produces a line of pepper jellies; Dread Head Chef, whose chef/owner Michael Weinstein has developed a line of sweet salsas and chips; and Lucido Pasta and Herbs;
Candle and soap maker Abundantly Aromatic;
And Biscuit Head Bakery, which makes a line of hand-crafted dog treats.

Local Farmers are in Shed One at the Dallas Farmers Market.

Looks like a bountiful weekend at the Dallas Farmers Market. Here is what you can expect to find.

Jump for the list.

Angela’s Farm – onions – red, yellow and white, yellow squash, zucchini, cucumbers, OKRA! and peas.

Arce Park Farms – tomatoes, onions, elephant garlic, peppers and eggplant. Possibly cowpeas.

Berry Best Farm – Organic Blueberries

Birch Creek Farms – cantaloupe, eggplant, peppers, acorn, yellow and butternut squash, cucumbers, zucchini.

Comeback Creek – tomatoes, blueberries, peppers, okra, peaches, and plums – are starting a CSA group.

Fred’s Alaska Seafood – salmon and crab legs.

Haney Farm – organic eggs & will be bringing cherry tomatoes also until it gets too hot for them to produce. They feed only organic feed from Coyote Creek mill, the only USDA certified organic feed mill in Texas, and pasture/free-range our hens, no cages, and they have access to fresh grass year ’round.

Harmony Harvest – eggs and veggies- also has CSA group.

Heddin Family Farm – Texas Cream peas, Purple Hulls and Black eye peas, green beans, green tomatoes, Cayenne Peppers, Jalapeño Peppers, squash, red new potatoes, zucchini, pickling cucumbers.We also offer seasonal organically grown veges. This week we will be bringing basil, tomatoes, and black-eyed peas.  There may be some squash too.

J.T. Lemley – yellow squash, 8-ball squash, tomatos, onions, peaches, zucchini, cherry tomatoes, plums, blackberries, cucumbers, new potato’s, sweet yellow onions.

John Lucido –herb plants and of course his herb pasta and canned goodies.

JuHa – pork, lamb, sausage, eggs, beef, and pastured poultry. “JuHa will be offering grass fed beef again in shed 1.  Come and get it!

Kitchen Pride – Mushrooms – Oyster, Portabella, Baby Bells, and White Button

La Esperanza Farm – variety of spring vegetables – can’t even list them all!

Lightsey Farm – peaches, onions, potatoes, plums, blackberries, green beans, and zucchini.

Mill Creek Farms is also bringing in squash, potatoes, and peas.

Northstar Ranch – Beef and pork

Orchid Garden with specialty plants and orchids.

Savoy Sorbet – Saturday afternoons & Sunday’s – herbal infused sorbet from her herb garden; currently offering Chamomile Orange, Rose Geranium Raspberry, Lavender, Rosemary Lime Chablis, Lemon xxx, Apple Mint, and Anise.

TxHoneybee Guild – local and zip code honey, comb honey, honey sticks, and bee pollen.

TxLonghorn Cooperative – Saturday’s and Sunday’s with certified Longhorn Beef – regular cuts, beef sticks, sausage and smoked bones for dogs!

TEXAS MEATS Super Natural will always be 100% grass fed beef and lamb, pastured chicken and pork, eggs from free ranging hens, farmstead cheese.

P.O.P. Acres will be here on Friday’s! Beef all grass finished; salad-bar beef – strong Red & Black Angus influenced
steaks, roasts, stew-meats (great for summer grilling). They are also bringing in organic scallop squash.

Michael Powell – several varieties of cherry tomatoes.

Wackym’s Kitchen – Newest Cookie Flavor – Salted Caramel.  Brown sugar and sea salt.

Make this drink, it will make you feel better.

Last week I hit the Dallas Farmers Market and picked up so much fruit I almost didn’t know what to do with it. After making blueberry and peach ice cream for the kids, I decided to use some of the leftovers for the adults. First, I squeezed a couple of fresh lemons into a glass, added a teaspoon-ish of sugar, an ounce-ish of Dr. Blueberry juice and a couple of fresh berries, and topped it with Tito’s Vodka and club soda. (I found the Dr. Blueberry Juice next to J.T. Lemley in Shed One.) Worked for me.

Local Farmers are in Shed One at the Dallas Farmers Market.

Angela’s Farm – lots of onions – red, yellow and white! Yellow squash, zucchini, cucumbers, okra, peas are starting to come in

Arce Park Farms – tomatoes, onions, elephant garlic, peppers and eggplant. Possibly cowpeas.

Berry Best Farm – Organic Blueberries

Birch Creek Farms – cantaloupe, eggplant, peppers, acorn, yellow and butternut squash, cucumbers, zucchini,

Comeback Creek – tomatoes, blueberries, peppers, okra, peaches, plums

Dan Massey – Cream red new potatoes, yellow straight neck squash, green zucchini, Blue Lake green beans, Japanese cantaloupe, Crimson Sweet watermelons, seedless watermelons, Small Jubilee watermelons, Black Diamond watermelons, blackberries and jalapeño peppers, Black-eyes and Purple Hull peas (weather pending), tomato’s

Dis-n-Dat – eggs

Fred’s Alaska Seafood – salmon and crab legs

Fretwell Produce – okra, yellow crook neck squash, patty pan squash, 8-ball squash, gold and green zucchini, cucumbers, eggplant, red new potatoes, Pablano peppers, Jalapeño peppers, sweet banana, Marconi pepper, green bell peppers, white 1015’s and purple sweet onions

Haney Farm – eggs & will be bringing cherry tomatoes also until it gets too hot for them to produce

Harmony Harvest – eggs and veggies- also has CSA group

Heather Duncan – fresh cut flower bouquets out of her garden, herbs and cucumbers. She also has a recipe for Lavender Lemonade made from her own lavender!

Heddin Family Farm – Texas Cream peas, Purple Hulls and Black eye peas, green beans, green tomatoes, Cayenne Peppers, Jalapeño Peppers, squash, red new potatoes, zucchini, pickling cucumbers

J.T. Lemley – yellow squash, 8-ball squash, tomatoes, onions, peaches, zucchini, cherry tomatoes, plums, blackberries, cucumbers, new potatoes, sweet yellow onions

John Lucido –herb plants and of course his herb pasta and canned goodies

JuHa – pork, lamb, sausage, eggs, beef, and pastured poultry.

JZJ Beef – Beefmaster beef, beef jerky, and beef sticks!

Kitchen Pride – Mushrooms – Oyster, Portabella, Baby Bells, and White Button

La Esperanza Farm – variety of spring vegetables – can’t even list them all!

Lightsey Farm – peaches, onions, potato’s, plums, blackberries, green beans, zucchini, apricots

Mill Creek Farms is also bringing in squash, potatoes and peas

Northstar Ranch – Beef and pork –

Orchid Garden with specialty plants and orchids

Savoy Sorbet – Sunday’s – herbal infused sorbet from her herb garden; currently offering Chamomile Orange, Rose Geranium Raspberry, Lavender, Rosemary Lime Chablis, Lemon, Apple Mint, and Anise

TxHoneybee Guild – local honey and zip code honey

TxLonghorn Cooperative – Saturday’s and Sunday’s with certified Longhorn Beef – regular cuts, beef sticks, sausage and smoked bones for dogs!

TEXAS MEATS Super Natural will always be 100% grass fed beef and lamb, pastured chicken and pork, eggs from free ranging hens, farmstead cheese.

Wackym’s Kitchen – Newest Cookie Flavor – Salted Caramel.  Brown sugar
and sea salt

Look for these markers and buy.

Glorious produce this weekend at the market. Below is the official list from the market Last week I couldn’t find Heather Duncan, I really wanted to get the Lavender Lemonade recipe.Also, try the cookies at Wackym’s Kitchen. Go early, the grass-fed beef sells out fast.

Angela’s Farm – lots of onions – red, yellow and white! Yellow squash, zucchini, cucumbers, okra, peas are starting to come in

Berry Best Farm – Organic Blueberries

Birch Creek Farms – acorn and yellow squash, cucumbers, zucchini, new potato’s – Yukon gold and red Pontiac potato’s, purple top turnips, – THEY are selling out fast every weekend so be here early!

Comeback Creek – blueberries, onions, garlic, peppers, cucumbers, and squash

Coopers Organic Farm with certified organic onions

Dan Massey – Cream red new potato’s, yellow straight neck squash, green zucchini, Blue Lake green beans, Japanese cantaloupe, Crimson Sweet watermelons, seedless watermelons, Small Jubilee watermelons, Black Diamond watermelons, blackberries and jalapeño peppers, Black-eyes and Purple Hull peas (weather pending), tomato’s

Dis-n-Dat – eggs

Fred’s Alaska Seafood – salmon and crab legs

Fretwell Produce – okra, yellow crook neck squash, patty pan squash, 8-ball squash, gold and green zucchini, cucumbers, eggplant, red new potato’s, pablano peppers, jalapeño peppers, sweet banana, Marconi pepper, green bell peppers, white 1015’s and purple sweet onions

Haney Farm – eggs

Harmony Harvest – eggs and veggies- also has CSA group

Heather Duncan – cut flower bouquets out of her garden, she also has a recipe for Lavender Lemonade made from her own lavender!

Heddin Family Farm – Texas Cream peas, Purple Hulls and Black eye peas, green beans, green tomato’s, Cayenne Peppers, Jalapeño Peppers, squash, red new potato’s, zucchini, pickling cucumbers

J.T. Lemley – yellow squash, 8-ball squash, tomato’s, onions, peaches, zucchini, cherry tomatoes, plums, blackberries, cucumbers, new potato’s, sweet yellow onions

Joe Smith Farms – hanging baskets of flowers and annuals/perennials to plant – really great deals and good for garden pots

John Lucido – still has some herb plants and of course his herb pasta and canned goodies

JuHa – Pork and Goat meat, eggs

JZJ Beef – Beefmaster beef, beef jerky, and beef sticks!

Kitchen Pride – Mushrooms – Oyster, Portabella, Baby Bells, and White Button

La Esperanza Farm – variety of spring vegetables – can’t even list them all!

Lightsey Farm – peaches, onions, potato’s, plums, blackberries, green beans, zucchini, apricots

Mill Creek Farms is also bringing in squash, potato’s and peas

Northstar Ranch – Beef and pork

Orchid Garden with specialty plants and beautiful orchids

Savoy Sorbet – Sundays – herbal infused sorbet from her herb garden

TxHoneybee Guild – local honey and zip code honey

TxLonghorn Cooperative – Saturday’s and Sunday’s with certified Longhorn Beef

Texas produce is pretty.

Or zucchini. Or both. Aren’t they pretty? Somebody tell me what to do with them.

Mama Ida and the winning team of Joshua Webster, Elvin Westbrook, Charles Miller, and Aaron Cessac.

Full disclosure:  I overslept and missed the ice cream tasting, but I did get down to the Dallas Farmers Market in time to meet the winners and take their pictures. The 3rd Annual Mama Ida Ice Cream Social is a fundraiser for the Dallas Farmers Market Friends, founded by Ida Papert.  Local culinary students and kids from the Dallas County Youth Village are given local ingredients and a chance to compete for a cash prize.

Congratulations this year go to “Reckless Abandonment,” a sub team of Le Cordon Bleu Cooking School for their roasted fig and brandy ice cream. And kudos to Parigi chef Chad Hauser for immediately asking the winners to supply his restaurant with their ice cream.

Angela’s Farm – lots of onions – red, yellow and white! Yellow squash, zucchini, cucumbers, okra, peas are starting to come in

Berry Best Farm – Organic Blueberries

Birch Creek Farms – acorn and yellow squash, cucumbers, zucchini, new potato’s – Yukon gold and red Pontiac potato’s, purple top turnips, – THEY are selling out fast every weekend so be here early!

Comeback Creek – blueberries, onions, garlic, peppers, cucumbers, and squash

Coopers Organic Farm with certified organic onions

Dan Massey – Cream red new potato’s, yellow straight neck squash, green zucchini, Blue Lake green beans, Japanese cantaloupe, Crimson Sweet watermelons, seedless watermelons, Small Jubilee watermelons, Black Diamond watermelons, blackberries and jalapeño peppers, Black-eyes and Purple Hull peas (weather pending), tomato’s

Dis-n-Dat – eggs

Fred’s Alaska Seafood – salmon and crab legs

Fretwell Produce – okra, yellow crook neck squash, patty pan squash, 8-ball squash, gold and green zucchini, cucumbers, eggplant, red new potato’s, Pablano peppers, Jalapeño peppers, sweet banana, Marconi pepper, green bell peppers, white 1015’s and purple sweet onions

Haney Farm – eggs

Harmony Harvest – eggs and veggies- also has CSA group

Heather Duncan – cut flower bouquets out of her garden, she also has a recipe for Lavender Lemonade made from her own lavender!

Heddin Family Farm – Texas Cream peas, Purple Hulls and Black eye peas, green beans, green tomato’s, Cayenne Peppers, Jalapeño Peppers, squash, red new potato’s, zucchini, pickling cucumbers

J.T. Lemley – yellow squash, 8-ball squash, tomato’s, onions, peaches, zucchini, cherry tomatoes, plums, blackberries, cucumbers, new potato’s, sweet yellow onions

Joe Smith Farms – hanging baskets of flowers and annuals/perennials to plant – really great deals and good for garden pots

John Lucido – still has some herb plants and of course his herb pasta and canned goodies

JuHa – Pork and Goat meat, eggs

JZJ Beef – Beefmaster beef, beef jerky, and beef sticks!

Kitchen Pride – Mushrooms – Oyster, Portabella, Baby Bells, and White Button

La Esperanza Farm – variety of spring vegetables – can’t even list them all!

Lightsey Farm – peaches, onions, potato’s, plums, blackberries, green beans, zucchini, apricots

Mill Creek Farms is also bringing in squash, potato’s and peas

Northstar Ranch – Beef and pork –

Orchid Garden with specialty plants and beautiful orchids

Savoy Sorbet – Sundays – herbal infused sorbet from her herb garden

TxHoneybee Guild – local honey and zip code honey

TxLonghorn Cooperative – Saturday’s and Sunday’s with certified Longhorn Beef

The event honors Ida Papert, the sassy spirit who not only founded DFMF, she has volunteered years of her life to the Dallas Farmers Market. Full deets below.

(DALLAS)- To honor the commitment and efforts of Dallas Farmers Market Friends Founder, Ida Papert, the Dallas Farmers Market Friends is hosting the 3rd Annual ‘Mama Ida Ice Cream Social’ at the Dallas Farmers Market Plaza on Saturday, June 27 from 10 a.m.-noon. Working with local donations of fresh ingredients, a variety of ice cream and sorbet entries will be developed by local culinary students and the Dallas County Youth Village. Judged by all attendees, the winner will be awarded a cash prize.

In the late 80’s, the Dallas Farmers Market was feeling the effects of lengthy area construction, unrealized political promises and was in desperate need of a community coalition to preserve the integrity of the once popular, city owned ‘farm to table’ concept.  Community volunteer Ida Paper, an election chair for Mayor Starke Taylor and a decades-long, seasoned civic leader seemed the logical choice for the politicos of 1991 to head an organization that would gather support for the 40 year old Dallas Farmers Market. With a small but visionary support group (aka Ida’s civic pals), the Dallas Farmers Market Friends held their first meeting in early 1991.

Fast-forward to 2009 and we see the results of the efforts of these original few. The DFMFriends have contributed thousands of dollars and volunteer time to the DFM. These critical dollars have provided necessary materials, education and oft times the reason the DFM could stay in the good graces of the sharp-penciled city budgeters.

Noting that she has worked with few Farmers Market directors that had more experience and credentials than the current Administrator, Janelle Leatherwood, Ms. Papert feels confident that the DFM can only continue its success in providing the city of Dallas with locally grown produce and meats.

Details follow in press release below.  Please let me know if we can help with a story.

Shopping for fresh produce at the Dallas Farmer’s Market is the perfect way to spend a Saturday morning. Last weekend I was lucky enough to tag along with Trader Vic’s new executive chef Michael Owens to shop for fresh ingredients and get the scoop on what he’s been up to since he took over the Polynesian-themed tiki lounge five weeks ago. Items on the grocery list: tomatoes and watermelon for a salad to be served at the restaurant that night.

Chef Owens has trained under some of the nation’s most renowned chefs including Stephan Pyles at the award winning Star Canyon Restaurant. He’s also worked at the Oceanaire Seafood Room and the world-famous steakhouse, Morton’s of Chicago. His impressive background made him the perfect choice to revamp Trader Vic’s menu. “It’s a great opportunity for a chef to entirely rework a menu,” Owens said. “We’ve made leaps and bounds since I first got here.”

As he went from booth to booth taste-testing local fruits and veggies, Chef Owens filled me in on the plan to make Trader Vic’s a more fun destination with higher quality food. He’s created the base menu and once these new items are perfected, he’ll move forward by adding more seafood and different cuts of meat. “I’m a fish guy,” Owens said, “You can expect to see a lot more fresh fish on the menu.” So far, the new and improved menu seems to be a hit. “We’ve had amazing response from the dining room,” Owens said.

While the menu is undergoing some major changes, two of Trader Vic’s staples will remain the same: the wood-fired ovens and the drink menu. “The ovens are a mainstay here,” Owens said. “We’ll keep using them to prepare meat and fish.” And since the potent, tropical drinks are the restaurant’s claim to fame, Owens isn’t going to touch that menu (thank goodness). To step it up a notch, they are going to pair cocktails with dishes and add new food items to the bar menu.

Luckily, higher quality food doesn’t mean higher prices – the prices will remain about the same as they were before. “We want to put the price point in line with the quality of the food,” Owens said. “I want to put my mark on Dallas with this restaurant.”

No words needed.

Your brain after one hour at Tomato Festival.

Saturday, Jennifer Chininis and I headed to Jacksonville for the annual Tomato Festival. We landed at noon. It was 96 degrees and the humidity hovered around 65%. There was not a cloud in the sky. People were melting. All of the food was fried. There was no beer. We stayed long enough to almost faint—one hour and fifteen minutes. Here is a photo essay of the event. (Click on the picture below and then select slideshow.)

Tomato Festival

UPDATE: The new Dallas Farmers Market website is now live.

Coopers Organic Farm with certified organic onions and he is also the
ONLY CERTIFIED “NOONDAY” onion grower I have coming.
Good Earth Organics with organic vegetables
Dis-n-Dat with a few bedding plants
Orchid Garden with specialty plants and beautiful orchids
French Cross Ranch has primarily onions – red, yellow and white plus
leeks and soaps.
Birch Creek Farms – vegetables like onions, Yukon gold and red Pontiac
potato’s, purple top turnips, beets, mustard greens, radishes and
yellow squash
Harmony Harvest – eggs, veggies are slowly coming in
Dan Massey – cream red potato’s, squash, green and red tomatoes
Haney Farm – eggs
JZJ Beef – Beefmaster beef
Txranch Dreams – certified naturally grown – beets, lettuce, onions –
also has a CSA group
Comeback Creek – blackberries, onions, peaches – They are being
featured at the restaurant “Local”
JuHa – Pork and Goat meat, eggs
J.T. Lemley – yellow squash, 8 ball squash, tomatoes, onions, peaches, zucchini
Savoy Sorbet – late on Saturday afternoon and on Sunday
Angela’s Farm – lots of onions – red, yellow and white! Yellow squash, zucchini
TxLonghorn Cooperative – now here Friday’s, Saturday’s and Sunday’s
with certified Longhorn Beef
La Esperanza Farm – variety of spring vegetables – can’t even list them all!
Heddin Family Farm – peas, beans, squash, red potato’s
Lightsey Farm – peaches, onions, potatoes, plums, blackberries, green
beans, zucchini
TxHoneybee Guild – local honey and zip code honey
Northstar Ranch – Beef and pork –
Fred’s Alaska Seafood – salmon and crab legs
John Lucido – still has some herb plants and of course his herb pasta
and canned goodies
Mill Creek Farms is also bringing in squash, potato’s and peas
Arce Park Farms will be back with onions, garlic, peppers (bell and
hot) tomatoes (grape cherry and full-size), cucumbers, cowpeas, green
beans
Butler Farm – lettuce, potatoes, beets
Texas Meats – Shed 2

For the most current availability list call the
market a day or two ahead of when they are wanting to come shop.<-->

The Market welcomes downtown residents and the metro community to take this opportunity to clear out their closets, basements, and storage units and sell gently used items at the Market.  When an item has outlived its usefulness, it is possible that it might be useful to someone else.  The Market’s Community Yard Sale is a great way for individuals to find environmentally responsible ways to reuse items that might otherwise find their way to local landfills.

Shoppers will find used household items, clothing and apparel for adults and children, children’s toys, collectibles and much more.  The Community Yard Sale will continue the first Sunday of the month throughout the season. If you are interested in participating in the community yard sales, please contact Elizabeth Scoggin for an application; she can be reached by phone 214-939-2242 or via e-mail at, elizabeth.scoggin@dallasfarmersmarket.org.

When it comes to rain, Texas remains a state split into the haves and have-nots, according to reports by Texas AgriLife Extension Service personnel.

While North Texas fields are still drying out from deluges of 12-15 inches, the drought continues to plague South Texas. Drowned-out corn is yellowing and stunted. Wheat, as in many other parts of Texas, got hit first by late freezes. In North Texas, the same flood that hurt corn further damaged wheat.

The condition of the Texas cotton crop varied widely. In most of the southern parts of Texas, few crops were doing well, including cotton. In the Weslaco area, where dryland cotton is the rule, the crop is all but lost, according to AgriLife Extension agronomists.

In the Panhandle, many counties received rain, but some counties remained dry. Those growers who could irrigate have had better luck with their cotton. Most dryland growers have delayed planting, waiting for more moisture.

“If rain dances would work, I’d be rich,” said J.D. Ragland, AgriLife Extension agent for Floyd County, northeast of Lubbock. “It still remains extremely dry here, and it’s becoming critical. Our window in getting our dryland planted is narrowing and if rain is not received by about the first part of the second week in June, dryland cotton won’t be planted this year in Floyd County.”

But Southwest Texas is hardest hit, where the last nine months have been the driest on record. Forages were practically non-existent and stock water tanks critically low. Livestock producers continued to provide heavy supplemental nutrition to remaining livestock.

Southeast, East Texas and the Rolling Plains remained in fair to good condition. With adequate soil moisture, most crops, pasture and rangeland were in good shape.

More information on drought in Texas can be found at the Web site of the Drought Joint Information Center at http://agrilife.tamu.edu/drought/ .

The following summaries were compiled by AgriLife Extension district reporters:

CENTRAL: Rains helped crops, but runoff was not sufficient to refill stock water tanks. Producers began first hay cuttings with good yields despite a dry spring. Wheat was nearly ready for harvest but yields were predicted to be low. Cotton, corn, milo and oats were thriving with good yields expected. Livestock were in good condition as pastures improved because of the rain.

COASTAL BEND: Some rain was received; more was forecast. Crops in the southern portion of the reporting area were in poor shape and remained drought-stressed. Insurance companies were adjusting crops and paying farmers. Livestock producers continued tofeed supplements as forage was limited.

EAST: Little to no rain was received. Soil moisture remained high throughout most of the area. However, more rain was needed to keep warm-season grasses growing. Many producers baled hay. The vegetable harvest was delayed by cool, wet weather. Livestock were in good condition.

FAR WEST: Scattered rain showers were reported with accumulations of 0.1-2 inches. Dryland cotton planting was in full swing. Most of the irrigated cotton planting was completed. Most wheat was harvested as hay, not grain.

NORTH: Soil moisture ranged from adequate to surplus, but the region was still recovering from earlier excessive rains. Sunshine and warmer temperatures helped dry out water-logged fields. Crops in low-lying fields were damaged by earlier heavy rains. Most corn was in poor condition, stunted and yellowing. Corn producers tried to top dress fields before the next rain, but were concerned they may be late. The wheat crop that was damaged by the two early April freezes also suffered water damage, and harvest may be delayed. The wheat heads were light, but producers fear a delayed harvest could mean some sprouting in the heads. The heavy rains also delayed the harvest of early season hay, not diminishing quantity but hurting quality. Hay yields in some counties were disappointing due to grass growth being slowed by cool nights. However, the warming temperatures and adequate moisture have made favorable growing conditions for the next cutting. Sorghum, soybeans and rice were in fair to good condition. Cotton planting was ongoing. Livestock were in fair to good condition and gaining weight. Rangeland and pastures were in fair to good condition.

PANHANDLE: Soil moisture was short to adequate. Temperatures were slightly above average until a cold front brought them back to normal. Most of the area received rain, which helped wheat, but because of drought and late freezes the crop remained in poor condition and yields were expected to be low. Growers continued to plant corn; some fields were under limited-irrigation scheduling. Producers in some areas were still deliberating on what to plant. Pastures greened up, and the body condition scores for cattle improved. However, more moisture will be needed to sustain cattle over the summer.

ROLLING PLAINS: Beautiful weather allowed for optimal spring planting conditions – and insect pests. Cattle were doing well despite the abundance of flies. However, mosquitoes were flourishing and becoming a problem. Rebuilding of fences damaged by earlier wildfires was in full swing. Pastures damaged by wildfire continued to show improvement. Many ranchers affected by the wildfires were spraying for weeds and prickly pear while the grass was short. Bermuda grass pastures were really beginning to take off, especially those that were fertilized. Cotton planting has been slowed however. Stock water tanks caught some runoff, and pastures greened up in some counties. In other counties, particularly Stonewall County, dry conditions continued, and livestock water was becoming critically low.

SOUTH: Soil moisture conditions were short to very short in the region’s eastern counties; very short throughout the rest. Some counties received 1-2 inches of rain. The rain, along with cool temperatures, helped green up rangeland and pastures but did not affect soil moisture levels much. Harvesting of green beans and potatoes continued. Peanut planting was in full swing. Corn, cotton and sorghum made progress in the northern parts of the region. In the eastern parts of the region, planting of corn, sorghum and cotton were completed, but all crops were in poor condition. Crop adjusters continued working on rating grain sorghum, with much of the crop being zeroed-out. Producers were actively harvesting cabbage and onions. Melon harvesting continued, and the onion harvesting wound down. Livestock producers throughout the region were still struggling to fill stock water tanks. Some producers were using windmills while others were hauling water to their cattle on a weekly basis. Supplemental feeding of livestock continued.

SOUTH PLAINS: The region remained dry, but temperatures were mild with highs in the 80s and lows in the 50s. Soil moisture was very short to short. Planting of corn, sunflowers, sorghum and peanuts continued. Cotton planting continued, with irrigated fields being watered until stands are established. Dryland cotton needed rain. Wheat was in very poor to poor condition and began to dry down. Pastures and rangeland were in very poor to poor condition. Reports of critically low tank levels became more numerous. Cattle were in good condition with supplemental feed.

SOUTHEAST: Pasture conditions were good. Soil moisture was adequate. Hay production was in full swing. Crop conditions were good. Cattle were gaining weight, and some areas were harvesting coastal Bermuda grass hay. A cool front dropped nighttime temperatures to the upper 50s. From 0.5-0.75 inch of was received.

SOUTHWEST: Sporadic thunderstorms brought some rain, but the region remained dry. San Antonio remains under Stage 1 drought restrictions. According to a scientific-grade weather station at the Texas AgriLife Research and Extension Center at Uvalde, the region is entering summer with the last nine-month period as the driest period on record. The recent rain and cool weather greened-up parts of region, but forage availability was in short supply. Pastures, rangeland and dryland crops made little progress. Ranchers continued to provide heavy supplemental nutrition to remaining livestock. The cabbage, onion and potato harvests continued. Corn was tasseling, and some sorghum began to form heads. Most dryland crops were not making good progress. However, heavily irrigated crops made excellent progress.

WEST CENTRAL: Warm, dry conditions continued. A few counties reported significant rainfall. Irrigated cotton was planted. More moisture was needed for planting dryland cotton. Weed control programs and fertilization were under way. Rangeland and pastures improved. However, stock water tank and pond levels were dropping daily and becoming a major concern. Some producers were considering further culling herds because of lack of water. Growers were spraying for pecan nut casebearer.