Fun, Local, Farm Grown Food and Healthy Living

Visit the Frisco Rotary Farmers Market every Saturday from April 21, 2018 through October 27, 2018, 8:00 a.m. until noon for farm fresh produce, meats, eggs, baked goods, preserves, fresh flowers, soap, handcrafted items and more. Check out our calendar for entertainment, special events and kids' activities This Saturday (8/11/2018) Tati Streidl will be performing songs to shop by! Come on out and enjoy the music, a delicious breakfast taco from Taco Deli, a bottomless cup of coffee (made by our own Barking Owl Coffee Roasters) at the Rotary Club of Frisco table and all the wonderful fresh veggies, meats and eggs. We will have Big Buck the Buck Creek rooster stickers at the Rotary Club of Frisco booth.. Stop by and see us!

***NEW and COOL***

Frisco Rotary Farmers Market t-shirts! Show your support for local farmers, ranchers and artisans by buying and wearing the coolest shirts in Frisco! $15 at the Rotary Club of Frisco booth.

Vendor update: The following vendors will be at the 7/28 market:

AP's Apiaries, Barking Owl Coffee Roasters, Blumen Bus, Bonnie Jean's Preserves & Breads, Colby Snacks Dog Treats, D & D Produce, Denton Creek Farm, Flutterbeads Boutique, Greek Mama's Bites, Greenheart Exchange, Health by Design, K Bar K Meats, La Esperanza, Lush Smoothies and Juices, Olives and Oil, Overland Essentials, Tacodeli, Texas Custome Made, The Cookie Crave, The Pampered Chef and TKO Bath and Body.

Chorizo & Black Bean Stuffed Poblano Peppers

Ingredients

1 TBSP olive oil (available at the FRFM from Texas Olive Ranch)

1 small onion (available at the FRFM at all of our produce booths)

2 cloves garlic minced

1 lb. ground chorizo (available at the FRFM from K Bar K Meats)

1 cup cooked black beans

1 cup corn (canned right now but soon available at the FRFM!)

1/2 cup fresh cilantro, chopped

1 cup shredded mexican cheese mix (divided)

1/2 cup cotija cheese

6 poblano peppers (available from FRFM produce booths)

Instructions

Preheat oven to 400 degrees F.

In a skillet over medium heat, heat the olive oil and saute the onions until they start to turn translucent, about 5 minutes. Add the garlic and chorizo and cook for another 5-7 minutes, or until the chorizo is fully cooked, breaking up the meat as it cooks.

Remove the pan from the heat and add the beans, corn and cilantro. Stir to combine then mix in 1/2 cup of shredded Mexican cheese.

Cut the poblanos in half lengthwise and remove the seeds and veins. Stuff each half with the chorizo mixture, packing it in as tightly as you can. Place the peppers in baking dish.

Sprinkle remaining Mexican cheese evenly over the top of the peppers. Sprinkle 1/2 cup cotija cheese on top. Bake for 20-25 minutes or until the peppers are soft and the cheese is bubbly ad browned.

Remove from oven and serve with additional crumbled queso fresco, lime juice and crema.

Serve with a side of Spanish rice.