Farm to Market Report: Weekend of August 11-12

Whether you’re a regular market-goer, or you’ve never ventured outside the produce section at Tom Thumb in your life, it’s a great week to hit the markets. The USDA has designated August 5–12 National Farmers Market Week in order to raise awareness of the country’s nearly 8,000 markets, the asset they provide to every community, and the key role they play in supporting local food systems. I’ll raise a glass of lemonade to that.

Coppell Farmers Market: Salsa is high demand in the summer time, and you’ll have a variety to choose from. Jill Holden of Sundance Farms, Pat Gaines with Hiram Farms, and professional chefs Victoria and Robby Hooker, of Two Chefs will all have their special recipes this weekend. If you prefer to make your own, there should be plenty of Jalapenos for the purchasing.

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

Jump for more farm fresh goodness.

Dallas Farmers Market: The week’s AIWF cooking class will be taught by Rough Creek Lodge chef Gerard Thompson under the theme “Rough Creek Comes to The Market”. That doesn’t let on a whole lot about what you’ll be learning, but if you look to their menu for clues, you’ll find items such as tea-smoked moulard duck breast and grilled Texas quail with parmesan cheese grits. Bring your chef’s hat and wear your fancy pants.

Registration is open for the August 22 do-it-yourself class on lacto fermentation. This class will apply these techniques to the making of sauerkraut and kimchi. You’ll be making traditional sauerkraut and spicy kimchi, as well as a fruit kimchi.

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

White Rock Local Market: If you don’t already know that hot dogs are the new hamburger, you probably need to take a wiener tour of Dallas. Frankfurter destination numero uno should be White Rock Local Market this Saturday. Chef Brian Luscher of The Grape will debut his all natural, Post Oak wood smoked Red Hot sausages, served with all the fixin’s in fresh baked buns from La Francaise. Cool off with a popsicle from PopStar for desert.

J&S Farms will make the trek from Palo Pinto with late squash, green beans, okra, and melons. IRC Community Garden, Rae Lilli Farm and Texas Worm Ranch will also have local produce.

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

Fairview Farms Marketplace: The local Israel melons are the sweetest, juiciest things you’ll ever find. Tomatoes from east Texas are still stealing the show. If you don’t have time to come out over the weekend, pick a day. Any day. Unless it’s Monday.

3312 N. Central Expressway
Tuesday – Sunday , 8:00 a.m. – 9:00p.m.

Frisco Farmers Market will be a haven for local ranchers this weekend. We’re expecting a few days of cooler temperatures, so why not make the best of it by grilling up some great cuts of locally raised meat. Frisco welcomes a new vendor this week. KBar ranch will have all natural, free range, hormone and antibiotic-free beef. Truth Hill Farms will have a variety of cuts of pork and some tips for grilling them to perfection. Dr. O and the Medicine Show are still there weekly to play those bluegrass tunes for you while you shop.

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

Squash, green beans, okra, and potatoes are all resilient enough that there will be no shortage of them at any market.Celebration Farmers Market: Holleman Farms returns with a smaller supply of eggs than normal, as well as whole chickens. The Red Wattle pork cuts available include St. Louis style ribs, roasts, chops, Italian sausage, brats, breakfast sausage and bacon, so there will be pork for every meal. Joy Farms will be bringing small batch organic okra, several smaller varieties of tomato, and white and black eggplant. Jerry loves to chat about his produce and almost always has recipe cards to share if you see something interesting and you’re not sure what to do with it. They’ll also have a new pottery vendor, if his passion for gardening inspires you. Also look for peaches, cucumbers, squash, peppers, melons, corn on the cob, red beets and fresh hulled peas. Stephanie’s Premium Bakery will still have macaroons.

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

Grapevine Farmers Market: We’ve all been lamenting the heat-induced absence of fruit at farmers markets. The Grapevine produce fairy has heard your plea and will grant you three wishes this weekend, provided those wishes are blueberries, strawberries, and blackberries. Sure, they won’t be local (produce fairies can only do so much), but if you’re taking advantage of the other local produce that will be available here, it will save you a trip to the grocery store. Local produce purists will love pickling and slicing cucumbers, Israel melons, Golden and One Ball zucchini. I’ve heard of Eight Ball zucchini, which are round and green, but never One Ball zucchini. Market Owner Jack Morehead assures me they are round. That means you hollow out the seeds with a melon baler, stuff, and bake them. May I suggest ground Italian sausage, mushrooms, tomato sauce, and mozzarella as a filling? No? How about chopped chicken, sundried tomatoes, pesto, and parmesan, then? Have some fun with them.

Coming soon: Hatch Chilies (and unicorns) are currently being sourced for those who, like myself, love green chilies regardless of the hype-factor. Check back next week for updates on my favorite tangy, pork-loving pepper. If you were hoping for grass fed unicorn steaks, don’t hold your breath.

325 S. Main Street
Thursday – Saturday,  8:00 am – 4:00 p.m.

Grand Prairie Farmers Market: This week’s market is themed honey and relish. That’s no surprise since cucumbers and bees survive the heat just fine. It won’t be too much longer before it’s cool enough to grill again, and when it is, you’ll be ready to top those hotdogs with relish made from local cucumbers.

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

St. Michaels Farmers Market always has an impressive variety of vendors. Rosa Family Farm carries traditional and creative flavors of goat cheese. The chocolate flavor is begging to replace some of the cream cheese in a cheesecake recipe for a cook who won’t mind firing up the oven in August. Sachse Heritage Farm has delicious cucumbers in a great size for pickling. Look for melons galore this week.

8011 Douglas
8:00 a.m. – 12:00 p.m.