Saturday, September 15, 2012 , Updated 4:02 p.m., September 21, 2012
Coppell’s farmers market features Hard Eight BBQ on September 22
The Coppell Farmers Market is open every Saturday until noon until Thanksgiving.
COPPELL One of the busiest places in Coppell every Saturday morning until noon is the Coppell Farmers Market, located at 739 S. Coppell Road.
People of all ages, and many with their family dog on a leash, browse the 35 or more vendors each week, looking for bargains of the freshest fruits, vegetables, meats, and other agriculture products in the area.
Last Saturday morning was busier than usual, with temperatures in the upper 60s or 70s, creating a perfect climate for outdoor shopping.
But the Coppell Farmers Market offers more than just fruits, vegetables, and meats. It also offers tips on how to best prepare foods.
The farmers market is celebrating its 10th birthday this year with a "Market to Kitchen" chef series. Since June, a different chef has been invited to come once a month to demonstrate how market customers can unleash their inner chef using fresh market ingredients.
Dave Blair, manager of the Hard Eight BBQ Restaurant, located not far from the market in Oldtown Coppell, will be the featured chef on September 22.
"This Go Texan restaurant needs no introduction judging by the fact that its parking lot is always full," said Amanda Vanhoozier of the Coppell Parks and Recreation Department who serves as a liaison between the city and farmers market. Dave has been a longtime friend of the Coppell Farmer's Market. He will show us how to make veggie skewers using only market ingredients. This will give all vegetarians a chance to experience the magic of the Hard Eight BBQ, which is generally reserved for carnivores."
A Go Texan restaurant is one that is recognized by the Texas Department of Agriculture as a restaurant which uses only local products.
Blair will be the fourth chef in the series being featured at the Coppell Farmers Market. In June, Clint Cooper of Village Baking Co. was the featured chef. In July, John Franke of the Ranch at Las Colinas came and in August, Chef Robby from the International culinary School at The Art Institute of Dallas came.
The Coppell Farmers Market is open every Saturday until noon until Thanksgiving. The market is open only twice a month during December, January, and February.
Lone Star Electronic Benefit Transfer (EBT) tokens and bank ATM cards can be used to purchase wooden market tokens at the picnic tables and used like cash at the vendor booths. For information, go to www.coppellfarmersmarket.org.
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