Recipes

A local chef who is also a longtime market vendor has led cooking demonstrations at the Fredville Farmers Market for several seasons. The dishes from those demonstrations are collected below, each with a printable recipe card.

Market Kitchen Session 1

  • Pancakes with pineapple, banana and pecans (recipe card, PDF)
  • Bruschetta topped with roasted beets and caramelized onions (recipe card, PDF)
  • Soup of turnips and charred potatoes (recipe card, PDF)

Market Kitchen Session 2

  • Red leaf lettuce salad with cucumbers, tomatoes and roasted red peppers (recipe card, PDF)
  • Corn Husk Tamale Co. pork tamales with ancho chile (recipe card, PDF)
  • Roasted sweet potatoes served with pickled baby red beets (recipe card, PDF)

Market Kitchen Session 3

  • German sausage from Brookhollow Farms, hot off the grill (recipe card, PDF)
  • Grass-fed ribeye, grilled (recipe card, PDF)
  • Sweet potato salad served warm (recipe card, PDF)

Market Kitchen Session 4

  • Watermelon and Hatch chile salad with red and yellow tomatoes, fresh lemon and Live Oak Olive Oil (recipe card, PDF)
  • Cold Hatch chile and cucumber soup with roasted yellow corn (recipe card, PDF)
  • Hatch chile frittata with sunburst squash and Old Barn Cheddar Cheese (recipe card, PDF)

Market Kitchen Session 5

  • Open-faced Honeycomb Market sliders on Hearthstone Bakery jalapeño cheddar bread, topped with a relish of roasted corn and grilled okra (recipe card, PDF)
  • Noodles made from zucchini, yellow squash and cucumber, tossed in a spicy sesame-ginger vinaigrette (recipe card, PDF)
  • Market Chef strawberry-mango limeade (recipe card, PDF)

Market Kitchen Session 6

  • Grilled Kneadwell Pioneer Bread with peaches marinated in honey and balsamic (recipe card, PDF)
  • Salad of purple hull and cream peas, tossed with grilled okra and onions, tomatoes, zucchini and yellow squash (recipe card, PDF)
  • Dip of tomato, eggplant and roasted corn (recipe card, PDF)

Market Kitchen Session 7

  • Corn Husk Tamale Co. cheese tamale topped with a relish of roasted corn, roasted beets and tomato (recipe card, PDF)
  • Springtime frittata with asparagus, spinach and cherry tomatoes (recipe card, PDF)
  • Old Pasture Beef flat iron steak with Hearthstone Bakery jalapeño-cheddar bread, sautéed greens and a chile-cumin ranch dressing (recipe card, PDF)

Market Kitchen Session 8

  • Nachos for dessert (recipe card, PDF)
  • Seared Honeycomb Market beef tips with new potatoes, vegetables, grilled Kneadwell bread and a red wine jus (recipe card, PDF)
  • Butternut squash prepared Asian style, with pickled red beets (recipe card, PDF)

Market Kitchen Session 9

  • Warm Hearthstone Bakery apple bread with a pumpkin, cranberry and pecan salsa, grilled grapefruit and an eggnog custard sauce (recipe card, PDF)
  • Pumpkin bread from Hearthstone Bakery, grilled and served with caramelized Golden Delicious apples and lightly salted whipped cream (recipe card, PDF)
  • Tomato and cucumber salad with ribbons of fresh basil and a sweet red onion vinaigrette (recipe card, PDF)

Market Kitchen Session 10

  • Vegetarian yellow curry soup loaded with potatoes, squash, zucchini and diced green beans, finished with cilantro yogurt (recipe card, PDF)
  • Stew of Cottonwood Bend Ranch smoked chicken and Hatch chile with new potatoes, corn and black beans, topped with Cottonwood Bend Ranch pepper jack (recipe card, PDF)
  • Southwestern penne with grilled red onions, roasted peppers, cumin-spiced yellow squash and zucchini, and a Hatch chile sauce (recipe card, PDF)

Market Kitchen Session 11

  • Corn Husk Tamale Co. cheese and jalapeño tamales alongside a salad of Hatch chile, cucumber and tomato (recipe card, PDF)
  • Tomato and watermelon salad with Silverleaf Creamery feta and a cucumber-lemon vinaigrette (recipe card, PDF)
  • Freestone peaches, cantaloupe and raspberries with toasted almond yogurt (recipe card, PDF)

Market Kitchen Session 12

  • Cream pea and lima bean salad with tomatoes, roasted peppers and grilled red onions, dressed with balsamic vinegar and extra virgin olive oil (recipe card, PDF)
  • Grilled pork chops served with a black bean and corn tamale, sautéed green beans, sunburst squash and a tomato-cilantro relish (recipe card, PDF)
  • French toast made with cinnamon-raisin bread, topped with blackberries, peaches and a strawberry-mango syrup (recipe card, PDF)

Market Kitchen Session 13

  • Asparagus grilled and served with a rosemary aioli (recipe card, PDF)
  • Mixed greens and tomatoes in a lemon-pepper balsamic vinaigrette (recipe card, PDF)
  • Chicken seared with a ginger-honey glaze, served with a stir-fry of seasonal vegetables (recipe card, PDF)

Market Kitchen Session 14

  • Enchiladas with avocado and black beans
  • Kale chips with sea salt and garlic
  • Vegetable quiche

Contact Info

Fredville is a demonstration city built by Talk to Fred. Names, numbers and details on this page are sample content.