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.   

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Fried Green Tomatoes 

Ingredients

  • 3 medium, firm green tomatoes (available at La Esperanza Farm booth at the FRFM)
  • 1 tsp. salt
  • 1/2 tsp. pepper 
  • 1 cup all-purpose flour 
  • 1 Tbsp paprika
  • 1 cup buttermilk
  • 2 eggs (available at K Bar K Meats and Buck Creek Meats at the FRFM)
  • 1 box Jiffy corn bread mix ( or corn meal)
  • 1 cup fine dry bread crumbs
  • 1/4 cup olive oil  (available at Texas Olive Ranch at the FRFM)

Instructions

  • Slice and salt and pepper green tomatoes:  Cut unpeeled tomatoes into 1/2 inch slices.  Sprinkle with salt and pepper.  Let tomato slices stand for 5 minutes.  
  • Set out shallow bowls with coating ingredients:  Place in separate shallow bowls:  the flour and paprika, buttermilk and egg and bread crumbs and cornmeal.  
  • Dip green tomato slices in flour, egg and buttermilk, then bread crumbs  Heat the olive oil in a skillet on medium heat.  Beat the egg and buttermilk together .  Dip the green tomatoes in the flour/paprika mix, then the buttermilk-egg mixture, then the cornmeal breadcrumb mix.  
  • Fry the green tomatoes:  In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side until brown.  
  • Set the cooked tomatoes on paper towels to drain.  Serve with Tabasco sauce or remoulade sauce.  

Purple Hull Peas with Chorizo

Ingredients

  • 1 lb fresh, shelled purple hull peas (available at FRFM produce vendors)
  • 1 lb. chorizo from K Bar K Meats
  • 1 can diced tomatoes and green chilis  (or buy fresh from the FRFM produce vendors and dice by hand)
  • 1 32 ounce container of chicken broth (or 3 cups homemade broth - see recipe below)
  • 1 green bell peper, chopped (available at FRFM produce vendors)
  • 1 rib celery (chopped) 
  • 1/2 onion, chopped (available at FRFM produce vendors)
  • Dash of red hot sauce
  • 1 tsp. salt
  • 1 tsp. garlic powder 
  • 1 tsp. thyme 
  • 1 tsp. oregano
  • 1 tsp. cumin
  • 1/2 tsp. black pepper
  • 1 tsp. Worcestershire sauce 
  • Rice 
  • salt and pepper to taste

Instructions

  • Place beans in a large Dutc h oven and add water to cover.  Bring to a boil and cook, uncovered, for 30 minutes.  
  • Brown chorizo, bell pepper, celery and onion.
  • Drain peas and return to Dutch oven.  Add chorizo, bell pepper, celery, onion, tomatoes and green chillies and chicken broth to Dutch oven.  
  • Add red hot sauce, salt, garlic powder, oregano, thyme, cumin, black pepper and Worcestershire sauce to the mixture.  
  • Cook 55 minutes, uncovered, until peas are tender.
  • Serve over rice with corn bread.

Homemade Chicken Broth

Ingredients

  • Leftover cuttings from raw vegetables (onions, garlic, carrots,  celery,brussel sprouts, green beans, etc.)
  • 2-3 pounds chicken bones from FRFM meat vendors
  • Water to cover

Instructions

  • Keep a one gallon re-sealable bag in the freezer and add raw vegetable cutttings. When the bag is full, you're ready to make your broth!
  • Add thawed chicken, frozen vegetables and water to stock pot.
  • Boil on stove top at least 8 hours (my husband swears it takes 24 hours!)
  • Strain vegetables and discard. Freeze broth in quart sealable plastic bags or ice cube trays.
  • Thaw and use in all of your favorite recipes for a low salt, fresh taste!

Grandma Icy's Grean Beans

Ingredients

  • 1  lb green beans (available at all the FRFM produce vendors)
  • 4 slices bacon cut in 1/4" pieces (available at FRFM meat vendors)
  • 1 red onion sliced thin (available at all FRFM produce vendors)
  • 2 cloves garlic sliced
  • 2 cups chicken broth (see homemade chicken broth recipe below)
  • salt and pepper to taste 

Instructions

  • Place onions, bacon and garlic  in slow cooker on high
  • Snap green beans 
  • Put green beans and chicken broth in slow cooker, change to medium heat for  1 hour.
  • Change slow cooker to low and cook for four hours and serve.

Homemade Chicken Broth

Ingredients

  • Leftover cuttings from raw vegetables (onions, garlic, carrots, celery, 
    brussel sprouts, green beans, etc.)
  • 2-3 pounds chicken bones from FRFM meat vendors
  • Water to cover

Instructions

  • Keep a one gallon re-sealable bag in the freezer and add raw vegetable cutttings.  When the bag is full, you're ready to make your
    broth!
  • Add thawed chicken, frozen vegetables and water to stock pot.
  • Boil on stove top at least 8 hours (my husband swears it takes 24 hours!)
  • Strain vegetables and discard.  Freeze broth in quart sealable plastic bags or ice cube trays.  
  • Thaw and use in all of your favorite recipes for a low salt, fresh taste!

Chicken with Strawberry-Balsamic Salsa

Ingredients

  • 4 (5 ounce) skinless boneless chicken breast cutlets (available at K Bar K Meats and Buck Creek Meats at the FRFM)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups hulled diced fresh strawberries (available at FRFM produce vendors)
  • 3 tablespoons balsamic glaze (balsamic vinegar available from Texas Olive Ranch at the FRFM)
  • 2 tablespoons thinly sliced fresh basil
  • 2 tablespoons thinly sliced scallions
  • 1 teaspoon minced jalapeno pepper (available at FRFM produce vendors)

Instructions

  • Spray ridged grill pan with nonstick spray and set over medium high heat.
  • Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.  Place chicken in pan and gril, turning once, until chicken is cocoked through, 8-10 minutes.
  • Meanwhile to make salsa, combine strawberries, balsamic glaze, basil, scallions, jalapeno, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper in medium bowl and stir gently to combine.
  • Serve chicken with salsa.


Pork Shanks with Parsnips and Maple

Ingredients

  • 4 (1 1/2 to 2 pound) pork foreshanks (available at K Bar K Meats)
  • Salt and Pepper 
  • 1/2 cup flour
  • 1/4 cup olive oil (available at Texas Olive Ranch)
  • 2 yellow onions, cut into 1/2 inch dice (available at all FRFM produce vendors)
  • 2 ribs celery, cut into 1/4 inch dice
  • 2 carrots, halved lengthwide and cut into 1/4 inch half moons
  • 6 parsnips, peeled and cut into 1 inch pieces
  • 4 cloves garlic, thinly sliced
  • 1 6 ounce can tomato paste
  • 2 tablespoons chopped fresh thyme
  • 3 cups chicken stock
  • 1 cup Riesling or similar wine (available from Eden Hill Winery)
  • 1/2 cup plus 2 tablespoons pure, grade A maple syrup
  • 2 bunches fresh chives, thinly sliced
  • 1 lemon
  • 1 (1/2 pound) piece fresh horseradish peeled and grated, or 1 cup prepared horseradish

Instructions

Preheat oven to 375 degrees F.

  • Season the pork shanks with salt and pepper.  Dredge shanks in flower, shaking off excess.  
  • In a large braising pot, heat the olive oil over medium-high heat until just shoking.  Add the shanks and brown on all sides, 12 to 15 minutes total.  Transfer to plate. 
  • Add the onions, celery, carrots and parsnips to the pan and cook, stirring occasionally, until just tender, 6 minutes.  Add the garlic, tomato paste and thyme and cook for 1 minute.  Stir in the stock, wine and 1/2 cup of the maple syrup and bring mixture to a boil.  Return the shanks to the pan, cover and transfer to the oven.  Bake, turning shanks every 45 minutes until the meat is fork tender and almost falls off the bone, 2 1/2 - 3 hours. 
  •  Remove the shanks and vegetables from the braising liquid and transfer to an oven proof platter.  Reduce the oven temperature to 200 degrees F and return the shanks and vegetables to the oven to stay warm.  
  • Skim the fat off the braising liquid, set the pan over medium-high heat, and bring to a boil, then immediately reduce the heat to maintain a simmer and cook until liquid has thickened, 20 to 25 minutes.   Stir in half the chives and taste for seasoning.  
  • Garnish the shanks with some of the sauce, then top with the remaining chives and drizzle the remaining 2 tablespoons of maple syrup over.  Halve the lemon and squeeze the juice over the shanks.  Serve immediately with fresh horseradish and the remaining braising juices.  

Serve with mashed potatoes if desired.

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.    

Balsamic Glazed Brussels Sprouts with Pancetta

Ingredients

  • 1 lb. small Brussels sprouts, washed and trimmed (available from the produce vendors at the FRFM)
  • 2 tbsp. extra-virgin oliver oil (available from Texas Olive Ranch at the FRFM)
  • 2 tbsp. unsalted butter
  • Kosher salt
  • Freshly ground pepper
  • 1/4 lb. pancetta finely diced (may substitute peppered bacon ends form K Bar K Meats at the FRFM)
  • 2 tbsp. finely diced shallots
  • 1 tbsp. minced garlic
  • 1/4 cup balsamic vinegar
  • 1 cup chicken or veal stock (make your own with chicken bones from Buck Creek Meats or K Bar K Meats)
    Instructions
  • Pat Brussels sprouts dry.  If larger than 1 in. in diameter, cut in half lengthwise.

  • Heat a large, deep skillet over high heat, 2 minutes.  Add olive oil and butter, heat 1 minute.  Add sprouts; season with 1 tsp salt and pepper as desired.  Cook stirring and shaking occasionally, 2 to 3 minutes until sprouts are browned.  Reduce heat to medium; cook 3 to 4 minutes until sprouts begin to soften.  

  • Add panceetta and cook, stirring occasionally, 1 to 2 minutes until pancetta starts to crisp.  Stir in shallots and garlic; cook, stirring occasionally, 1 minute.  Add vinegar; cook until liquid reduces to 2 tbsp.  Add stock; cook, stirring and shaking often, until liquid reduces to 4 tbsp. and sprouts are glazed.  Add 1-2 tbsp of water if necessary.

Wilted Greens

Ingredients

  • 6 slices bacon
  • 1/3 cup vinegar (available from Texas Olive Ranch)
  • 2 bunches greens (spinach, leaf lettuce, chard)
  • 5 green onions with tops (chopped about 1/3 cup)
  • 2 teaspoons sugar
  • 1/3 teaspoon salt
  • 1/8 teaspoon pepper
  • Fun additions:  2 hardboiled eggs, 1/2 cup mushrooms sauteed.

Instructions  

  1. Cut up bacon in 1/4 inch pieces.   Fry bacon in 12 inch skillet until crisp.
  2.  Addvinegar, heat through.  
  3. Remove from heat;  add greens and green onions.
  4.  Sprinkle with sugar, salt and pepper.
  5. Toll until greens are wilted, 1 to 2 minutes. 

Spicy Lamb Burgers

1 pound ground lamb (available from Buck Creek and K Bar K Meats)

2 TBSP chepped fresh mint leaves

2 TBSP chopped fresh cilantro

2 TBSP chopped fresh oregano

2 cloves garlic

1 TSP sherry

1 TSP white wine vinegar

1 TSP molasses

1 TSP ground cumin

1/4 TSP Allspice

1/2 TSP Red Pepper Flakes
1/2 TSP Black Pepper

4 OZ Feta Cheese


Preheat grill to medium heat.  Place the lamb in a large bowl and mix with mint, cilantro, organo, garlic, sherry, vinegar and molasses.  Season with cumin, allspice, red pepper flakes, salt and black pepper.  Mix well.  Shape into four patties.  Brush grill with oil.  Grill burgers five minutes on each side.  Serve on hamburger buns or pita and sprinkle with feta cheese.