What’s cooler than local produce this summer? | July 14, 2014 |
Fresh & LocalThis week we chatted with Chef Nathanial Zimet of Boucherie to find out his weekly market shopping habits. He shared with us his love of fresh foods, market fruit, and the market community. Read more of what he had to say on our website, and look for him early in the day at market Tuesdays. Grab a delicious, locally sourced meal at Boucherie and taste for yourself! |
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Pick of the Week: Jubilee Farms!This week we are showcasing our newest Thursday market vendor, Jubilee Farms! If you want to make your next cookout or barbeque top notch, we suggest you stop by our Mid-City market to pick up their quality cuts of beef and pork. From pork chops to beef tenderloin, Jubilee Farms offers a variety of cuts that you can incorporate into any meal. All of their meat is grass fed and hormone free, so you can be assured you are getting the highest quality product and health benefits. In addition to its great flavor, red meat is a powerful source of protein that can replenish and restore tired muscles in order to help you keep your summer beach body all year long. Come out to our Thursday market and pick up all you need for your next weekend BBQ—and introduce yourselves to our awesome new vendor! |
Tuesday’s Green Plate SpecialCarrollton Market has been wowing us each week with their market fresh lunch dishes. Did you know that each week Chef Jason comes with an idea of what to cook, but is inspired by what is fresh that Tuesday and builds his menu around that? We love seeing the menus he puts together each week and love eating them even more. Join us for lunch this week and experience for yourself. |
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Recipe of the WeekWatermelons of all shapes and sizes are gracing the tables of many market vendors this month. While we love slicing them open and eating them right away, sometimes we dress them up and use them for in a meal. This Market Watermelon and Summer Vegetable Salad is just the ticket to bring the watermelon from the truck to the table with style. |
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