Search Results: carne codia en limon
Exact Matches for Search Phrase
Carne Codia En Limon
posted on Jun 13, 2018From Diana Kennedy's The Cuisines of Mexico Serves 4 Ingredients: A glass or china bowl 1/2 cup lime juice 1/2 pound ground sirloin, absolutely free of fat 1 small tomato, finely chopped 2 tablespoons finely chopped onion 3...
Read More ›
Partial Matches for Search Phrase
About Us
Saint Michael’s Farmers Market is a 501 (c) 3 non profit Farmers Market where local farmers, ranchers and artisans sell directly to our North Dallas neighborhood. The Saint Michael’s Farmers Market is open weekly on Saturday during the seaso...Read More ›
2024 Vendors
We are thrilled to host a variety of local Vendors at the SMFM. Click here for this week’s Vendor lineup.Read More ›
Location and Hours
The Saint Michael’s Farmers Market 2024 Season is from Saturday, April 20 through Saturday, September 7, 2024. Weekly hours of operation during the regular season are Saturdays from 8 a.m. to noon. The SMFM is held in the West parking lot of S...Read More ›
Volunteer
We need volunteers every Saturday during the market season to serve at our welcome tent. Six volunteers are needed for 2 slots from either 8-10 a.m. or 10-noon. Just bring a friendly smile, and we’ll provide the rest. Questions? Send them to...Read More ›
Weekly Lineup
Please check our Instagram page @saintmichaelsmarket for live updates about the market! Mark you calendars for our two pop up markets! Family Day at the Farmers Market Saturday, October 26 9 AM - 1 PM (note later time frame) West lot of the c...Read More ›
Just for Vendors
Vendor Space Available The Saint Michael’s Farmers Market welcomes Farmers and growers of vegetables, fruits, seeds, nuts, grains, and plants/flowers who practice natural, sustainable, or organic practices and whose produc...Read More ›
Become a Vendor
Steps to becoming a Saint Michael’s Farmers Market Vendor *Online applications for the 2024 season are now open. Contact [email protected] with questions or further information. 1. Learn about our market by reading the Saint M...Read More ›
Apply Online
Online applications for the 2024 season will open on Monday, January 22 at 7 a.m. The 2024 Season Opens on Saturday, April 20 from 8 a.m. until noon! Click here to download the Rules and Regulations. Click here to pay your application fee and/...Read More ›
Pay Market Fees
Use this form to pay your Vendor fees. You must submit both pages for us to receive your payment. You will be emailed a receipt after your payment has been processed. Please do not pay space fees until your application has been accepted and you�...Read More ›
Recipes
Enjoy these recipes inspired and provided by our Farmers Market attendees and vendors!Read More ›
Friends of Saint Michael's Farmers Market
The Saint Michael’s Farmers Market is an all-edible, award-winning, non-profit market in the heart of Dallas. Our mission is to build community; to provide fresh, local food to our neighborhood and beyond; to support local small businesses; and ...Read More ›
Fresh Peach Crisp
posted on Jul 13, 2013Ingredients 2 1/2 pounds fresh peaches, peeled, pitted 1 cup sifted all-purpose flour 1 cup sugar 1/2 cup soft butter 1/4 teaspoon salt 1/2 teaspoon cinnamon Directions 1. Butter an 8-inch square baking dish. Preheat oven to 375°...
Read More ›
Roasted Cherry Tomato Chutney on Squash
posted on Jul 6, 2013Ingredients 1 2-pound spaghetti squash, halved lengthwise and seeded 2 pints cherry and/or grape tomatoes ½ cup chopped onion Freshly grated Parmesan cheese 1 8 -ounce container bite-size fresh mozzarella balls, cut up ¼ cup chopped ...
Read More ›
Summer Peach and Tomato Salad
posted on Jun 29, 2013Simplicity has never looked so beautiful. A stunning combination of skin-on peaches and heirloom tomatoes of various colors, sizes, and shapes creates a sweet-savory salad that pairs well with grilled pork Yield: 4 servings (serving size: 1 cup) ...
Read More ›
Tips for Preparing Tomatoes
posted on Jun 29, 2013Ripen at Room Temperature -let your tomatoes ripen at room temperature so that none of the wonderful flavor is lost. In a hurry? A tomato will ripen faster when you pair it with an apple in a covered bowl. Peel Easily - If a recipe calls for peel...
Read More ›
Tips for Storing Peaches
posted on Jun 29, 2013Store peaches on the counter at room temperature until they are the ripeness you prefer. When ripe, peaches should be stored in the crisper bin of your refrigerator where they will keep for up to five days. Freezing-Peel and slice them, lay them ...
Read More ›
Gazpacho
posted on Jun 22, 2013This is a great way to enjoy the bounty of summer. You can be very flexible with this recipe using radishes, bell pepper, etc. Gazpacho gets better with time, so it's best to let it sit for a day. Ingredients 3 cups chopped tomatoes - you can a...
Read More ›
Farmers' Market Pasta Salad
posted on Jun 22, 2013Ingredients 2 cups Halved Baby Heirloom Tomatoes 2 small Zucchini, thinly sliced into half moons 1 small Red Bell Pepper, cut into thin strips 1 cup Fresh Corn Kernels 1 cup Diced Firm, Ripe Fresh Peaches (about 2 medium) 1/2 cup...
Read More ›
Tips for Buying Fresh Peaches
posted on Jun 22, 2013Buy ripe or nearly ripe peaches. If they’re very hard, they are likely picked green and won’t develop the right taste or texture. When you get home, inspect each piece of fruit. A split or bruise means the peach will go bad quickly and rui...
Read More ›
Tips for Buying Fresh Onions
posted on Jun 8, 2013When buying onions, choose those that are heavy for their size with dry, papery skins, and that show no signs of spotting or moistness. Avoid onions that are soft or sprouting. Young onions are sweeter than old ones. They should have absolutely NO...
Read More ›
Tips for Buying Fresh Peas
posted on Jun 8, 2013Garden peas are generally available from spring through the beginning of winter. When purchasing garden peas, look for ones whose pods are firm, velvety, and smooth. Their color should be a medium green. Those whose green color is especially light...
Read More ›
Tips for Buying Fresh Squash (Summer)
posted on Jun 8, 2013Summer squash includes those varieties which are harvested while still immature and when the entire squash is tender and edible. They include the yellow Crookneck, the large Straight neck, the greenish-white Patty Pan, and the slender green Zucchi...
Read More ›
Tips for Buying Fresh Beets
posted on Jun 1, 2013Many beets are sold in bunches with the tops still attached, while others are sold with the tops removed. Look for beets that are firm, round, with a slender tap root (the large main root), a rich, color, and smooth over most of the surface. If be...
Read More ›
Tips for Buying Fresh Carrots
posted on Jun 1, 2013When purchasing carrots, look for firm, plump carrots without rootlets. They should be small, bright orange and smooth, without cracks. Buy carrots in bunches, with their leafy green tops still attached. Carrots lose moisture through their leafy g...
Read More ›
Tips for Buying Fresh Green or String Beans
posted on Jun 1, 2013Green beans are available year round, with a peak season of May to October. Green beans are also called string beans and snap beans. Green beans were once called string beans. Today they are string less; just break off the end as you wash them. Le...
Read More ›
Tomato-Corn Pie
posted on May 25, 2013Tomatoes and corn have a natural affinity for one another: the slight acidity of tomatoes balances the sweetness of the corn. Here they partner in a delicious quiche-like pie. The dough is very forgiving and bakes up into a sturdy shell that’s g...
Read More ›
Tips for Buying Fresh Tomatoes
posted on May 25, 2013Look- Don't worry about tomatoes with weird shapes. Even cracked skin is okay, but leaking juice and soft spots are not. Feel -Choose tomatoes that feel heavy for their size. Smell -Tomatoes should smell earthy and tomato-y, never musty or f...
Read More ›
Quinoa Primavera
posted on May 18, 2013Ingredients 1 cup quinoa 1/2 cup onion 2 cloves garlic, finely chopped 1 cup fresh peas 1 cup shredded cooked chicken 1/2 pound asparagus, woody ends discarded, spears cut into 1‐inch pieces 1 cup fresh spinach leaves, slice...
Read More ›
Tips for Grilling Vegetables
posted on May 11, 2013Cook vegetables over direct heat at medium-high temperature, and remember to turn about halfway through. Start clean. Prevent sticking by beginning with a clean grill and well-oiled vegetables. Don't move. When you first place vegetables on the g...
Read More ›
Penne with Mixed Grilled Vegetables
posted on May 4, 2013Ingredients 8 ounces penne 1 cup diced grilled eggplant (from about 3 grilled lengthwise slices) 1 cup diced grilled zucchini or other summer squash (from about 5 grilled lengthwise slices) 1/2 cup diced grilled bell peppers (from about 3 ...
Read More ›
Swiss Chard, Pilaf & Feta Bruschetta
posted on Apr 27, 2013Ingredients 1 Bunch Swiss Chard, cleaned & julienned 2 Tsp Parsley, chopped 2 cups Pilaf, cooked 4 oz Feta Cheese 2 Baby onions, minced 1 Sprig wild garlic, minced 1 Lemon, zest & juice Olive oil Salt & Pepper D...
Read More ›
