Tag Archive | "Quarry Farmers and Ranchers Market"

Quarry Farmers & Ranchers Market Seeks New Location

Heather Hunter (right) offers tastes of her Cowgirl Granola to customers.

Heather Hunter (right) offers tastes of her Cowgirl Granola to customers at the Quarry Farmers and Ranchers Market.

Fans of the Quarry Farmers & Ranchers Market have three more Sundays to visit this popular market at the Alamo Quarry.

But, after an outpouring of support and offers of help on Thursday, the founders, David Lent and Heather Hunter, say they expect to find a great location sooner — rather than later.

The Alamo Quarry Shopping Center informed Quarry Farmers & Ranchers Market founders that the last farmers market will be held on Sunday, Dec. 7 due to an early termination of the license agreement.

Market co-founder and co-director, F. David Lent, says, “For an unexplained reason, despite requests for information and a willingness to work with the center on this issue, we have been asked to leave the Alamo Quarry Shopping Center.

“American Assets Trust, corporate ownership, has given us just three weeks to find a new home. The last market at the Quarry will be Dec. 7.

“We were particularly surprised at this turn of events in light of the fact that they approved our request for expansion—of almost double our size—and encouraged us to add more vendors two months ago at the end of September.

“We are most concerned about our farmers and ranchers and their possible loss of income only a few weeks before Christmas. All of our members count on the market to feed their families and run their farms and ranches,” Lent said.

Beets at the Quarry Market.

Beets at the Quarry Market.

Since May 2011, the Quarry Farmers & Ranchers Market has brought life to this center on Sundays, a day that is traditionally slow for retailers. What started with just 10 vendors has grown to feature nearly 40 of the best farmers, ranchers and artisan food producers in South Texas.

Considering the growing importance of local foods, farmers markets around the country are the most popular venues to coalesce a sense of community, of place and support for local farmers.

“We pay our rent on time and in full and are excellent leasers and neighbors. Any time the center has asked us to do anything, we have complied,” said market co-founder and director Heather Hunter.

“The farmers market welcomes between 2,500 and 4,000 shoppers each week and has received national, regional and local accolades and recognition. When we surveyed our shoppers, we learned that 95 percent also visit other stores within the center when they come to the market,” Hunter said.

“The outpouring of support we have received in calls, texts, emails, messages and in social media is incredibly humbling. We are so thankful to have such passionate and vocal supporters. We are honored that we have served and will continue to serve such an appreciative community,” said Hunter.

“We ask the citizens of San Antonio to help us find a new home and to continue to show your support by joining us every week,” she said.

The Quarry Farmers & Ranchers Market has become an important “foodie” destination for people who love to cook and eat in San Antonio — and they are committed to continuing this valuable addition to and tradition in the community, said the founders.

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Quarry Farmers & Ranchers Market: Time to Unwrap the Holidays

Santa will be here before we know it and the Quarry Farmers & Ranchers Market is kicking off the festive season with Holiday Unwrapping on Sunday, Nov. 16 from 9 a.m. until 1 p.m.

This highly anticipated event, now in its fourth incarnation, puts everyone in a jolly mood with a bountiful array of locally produced edible and non-edible gift ideas, holiday menu inspirations, as well as tasty traditions that can be enjoyed a few weeks before Thanksgiving, through Hanukkah, Christmas and New Year’s.

Bakery Lorraine and the French macarons have moved to the Pearl.  More than 30 market members will showcase, sample, sell and accept orders throughout the busy holiday season. Among the special seasonal items: Pastured turkeys, native range-fed lamb, grass-fed beef, heritage pork, fully cooked hams, rabbit, artisan pies, holiday spiced French macarons, handmade dark chocolates, Colonial shrubs, all-natural soaps and lotions, colorful poinsettias and even healthy dog treats and other nibbles for your four-legged friends. (See the complete list below.)

In addition to the edible aspect of the holidays, two mixed media artists will join the celebration and showcase their creative works. Lesta Frank will feature holiday works including greeting cards, bookmarks, luggage tags, prints and paintings with a variety of images including produce from the farmers market, Buddhas and dogs.

Dog lovers will want to bring their pet or a picture of a pet and Lesta Frank will create a watercolor portrait of your pet. For the food lover in your life, consider gifting holiday aprons, table runners and/or whimsical centerpieces from mixed fiber artist Alison Schockner.

The day’s celebratory air will be enhanced with the cheerful sounds of musician Josh Klaus.

Barbecue Lovers Texas cover croppedOn Dec. 7, local food writers and founders John Griffin and Bonnie Walker will sign copies of their newly released Barbecue Lover’s Texas. The colorful, 265-page book is dedicated to everything we love about Texas barbecue – the big restaurants and small-town markets, the age-old traditions and the generational recipes. Ramble the back roads of Texas with Griffin and Walker on a discovery of the state’s smokiest meats, sassiest sides, most fascinating characters and truly dedicated culinary lifestyles.

About the Market The Quarry Farmers & Ranchers Market is held every Sunday, year-round and rain or shine, in the parking lot near Whole Foods Market in the Quarry Market off 281 and Jones Maltsberger Road.

Hours are from 9 a.m. – 1 p.m. For additional information, visit or call (210) 722-5077.   (See comprehensive list below of what you’ll find at the market.)


Specialty Items Available through the Holidays

3-G Farm



colorful cabbageCabbage

Kale—Lacinato and curly leaf

Lettuce-Romaine, Red fire, and Spring mix greens


Butternut squash



Beets—golden and red

Swiss chard—bright lights and red

Carrots—rainbow and purple haze

Green onions


Spaghetti squash

9-1 Farm

Beets—Red and golden

Broccoli—several varieties


Radish—Early Scarlet, watermelon, purple, shunkyo

Spinach—several varieties

Mustard greens

Collard greens

Rainbow chard

Kale—Siberian, winterbor and purple kale

Cauliflower—purple, orange and white

Cabbage—red and white



Hon tsai tai

A La Mode Gelato

Cream of mascarpone with caramelized figs, apricots and sultanas

“Zabbaione” egg nog

Pumpkin and ricotta

Chocolate “candy cane” (cream of chocolate swirled with homemade candy canes)

Spiced sugar plum (dairy-free)

Cranberry orange (dairy-free)

Bakery Lorraine

9-inch pies—Jack Daniels pecan, Dutch apple (4 varieties of apples), apple-cranberry and house-roasted pumpkin

Pumpkin spice, maple and cinnamon macarons

Brazos Valley Cheese

Three cheeses (Von Sormon, 8 oz. marinated feta and horseradish pecan cheddar) and crackers in a gift box

Buddha’s Brew Kombucha

Cranberry and mulling spice kombuchas

Cowgirl Granola

Thanksgiving blend

Christmas Spirit blend

Merlot-marjoram artisanal mustard

Quarry Farmers & Ranchers Market 3

Dos Lunas Artisan Cheese

Holiday gift boxes of assorted cheese

Engel Farms

Tomatoes—assorted heirloom and cherry varieties


Butternut squash

Swiss chard



Peach preserves

High Street Chocolate

Lemon-ginger-coconut dark chocolate

Hudspeth River Ranch

Grass-fed lamb, whole, half and individual cuts

Fig and pear preserves

Cactus, mesquite bean and wild grape jellies

Katie’s Jar

Beastly Feasts for Thanksgiving—empanada, sweet potatoes and a pup over

Hanukkah—Eight mini-treat bags stuffed with a variety of treats

Christmas—Holiday box o’ bones, Christmas fruitcake and gingerbone tree

DIY dog treat mixes—Make your own dog treats at home with a mix including peanut butter bones, carob peanut butter pup cake or gingerbones

Holiday bandanas

Koch Ranches

Spiced pecans

Spiced honey

Pomegranate-cranberry kombucha

Chilly weather chili

Kubena Farms






Sweet potatoes

Spaghetti squash

Butternut squash




Swiss chard

Collard greens


La Mancha Specialties

3-month cured Torpedo chorizos in both traditional and spicy

La Panaderia

Pumpkin empanadas

Walnut-cranberry bread

Pumpkin pies

Ming’s Thing

Savory bacon spread

Quarry Farmers & Ranchers Market 4

Mother Culture

Maple nut and cranberry-orange Greek yogurt

Rosemary butter and maple butter

Naegelin Farms




Collard greens

Kale—two varieties

Green garlic

Green onions

Winter squash—acorn and butternut


Lettuce—green and red leaf



Radishes—watermelon and red globe


Kohlrabi—purple and white

Swiss chard—white ribbed

Organic Chix

Customized healthy cleaning and living baskets featuring your choice of: lavender woolie dryer balls, laundry detergent, wood floor cleaner, germ defense surface cleaner, fabric starch, stain fighter, hemp protein powder and magnesium body oil

Parker Creek Ranch

Limited number of pastured turkeys

Red Ranger and Naked Neck chickens, whole, cut-up as well as pieces and parts

Rabbit, whole


Pastured eggs

Peaceful Pork

5-10 pound, fully-cooked hams, as well as individual cuts of heritage pork

Revolucion Coffee + Juice

Hot chai and green matcha teas

Red Velvet Cake lovers can now indulge guilt free in a vegan, dairy-free Red Velvet Milk made with raw organic cacao, raw cashews, organic raw agave and organic beets

Shrub Drinks

Cranberry-Tangerine Shrub

Apple Spice Shrub

Shudde Ranch

Customized gift boxes of grass-fed beef

Tate’s Tasty Treats

Cactus pear pies (whole, mini and with gluten-free crust)

Cactus pear-rosemary jelly

Cactus pear syrup

The Arrangement


Vertical planters

The Gardener’s Feast

Vacuum-sealed six-packs of assorted organic tamales

Special holiday tamale—Turkey pibil wrapped in a banana leaf

Quarry Farmers & Ranchers Market 5

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Fire Up the Fourth — and Chill with These Creative Cocktails

In the middle of summer, we anticipate the Fourth of July for fireworks, wienie roasts and barbecue, cooling off in the pool, going to a parade (or participating in one) and thinking about what Independence Day means. Cold beer, a glass of wine and any one of these cocktails are another fun part of having a day off — which this year is happily on a Friday.

Take a look at some new options below and you might want to head to the Quarry Farmers and Ranchers Market to pick up some of the fruits, juices and vegetables for your cook-out – or a bottle of Peach Shrub, made with fresh peaches, to add a deliciously different kick to a new cocktail.

Whatever your choice, celebrate with abandon — and drive with care!


ISummer Peach Shrub croppedce down summer with new Peach Shrub

This drink, The Texas TwoStep,  is based on a locally made product called Shrub Drinks. These are artisan vinegars with a long history, now making their way back into the craft beverage scene.

This Summer  Peach Shrub is now in production and available Sundays at the Quarry Market Farmers and Ranchers Market. Read more about Shrub Drinks, produced by Cynthia Guido and Cathy Tarasovic by clicking here.

The Texas Two Step

3/4 ounce Shrub Drink (Summer Peach Shrub)
1 1/2 ounce small batch bourbon whiskey
1/2 ounce fresh lemon juice

Combine ingredients in a shaker with ice and shake well. Strain into an old fashioned glass filled with crushed ice.

Photo and recipe courtesy Shrub Drinks

Herradura Tequila and Bohemia. Beer and tequila are San Antonio traditional favorites. Fortunately, Herradura Tequila and Bohemia beer have you covered on the cocktail front as well with these two Independence Day-themed cocktails.

July 4 Bohemia Fireworks cocktailBohemia Fireworks

2 strawberries
1.5 ounce Bohemia
1.5 ounce spiced rum
.5 ounces simple syrup
½  ounce lemon

Muddle the strawberries and add the rest of the ingredients. Shake all ingredients and pour over ice in a collins glass. Top with Bohemia beer



Raz White and BlueHerradura’s Red, White and Blue Berrries

1½ ounce Herradura Silver
2 ½ ounces coconut water
¼ ounce agave nectar
½ ounce lime juice

Place all ingredients in to a cocktail shaker filled with cubed ice. Shake hard and strain over crushed ice in to a tall glass. Garnish with raspberries and blueberries.




July 4 Cocktail Raz White and Blue


Raz, White & Blue
8 ounces Bud Light Lime Raz-Ber-Rita

Muddle blueberries and pineapple in a mixing glass. Add ice and pour in Bud Light Lime Raz-Ber-Rita. Stir, garnish with blueberries and pineapple and serve in a mason jar.


July 4 Cocktail CenturionCenturion Spritz

2 ounces Prosecco
.75 ounces Beefeater Gin
.5 ounces Cocchi Rosso
.5 ounces Cappelletti Aperitivo

Build in a rocks glass filled with ice
Garnish with half an orange wheel


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‘Everything’s Peachy’ at Quarry Farmers Market

Peaches Quarry Market 2 cropThe Quarry Farmers & Ranchers Market is celebrating this year’s crop of sweet and juicy Fredericksburg peaches with special fruit treats from market vendors as well as copious amounts of at least seven or eight different varieties of peaches from Engel Farms including freestone, semi-free and cling.

For two Sundays, June 29 and July 6, the market will celebrate “Everything’s Peachy” and honor the peak of peach season with plenty of Engel Farms’ peaches along with edibles made from the farm’s fruit.

To kick off the celebration on June 29, shoppers may purchase handmade peach cobbler pie from Vintage Heart Farm, peach and amaretto sorbetto from A La Mode, peach shrub from Shrub Drinks and a sweet breakfast treat from LocaVore food truck—blue corn crepes filled with almond-tangelo mousse topped with peach jam and sprinkled with cinnamon spiked powdered sugar. For all of our four-legged friends, choose from peach granola bone dog treats and peach-banana-peanut butter ice cream from Katie’s Jar.

Peach Ice Cream Recipe

A sweet year for peaches

After 2012’s bumper peach crop and last year’s late freeze and hail which wiped out the 2013 crop, Engel Farms owner John Engel is happy with this year’s bounty.

“This year’s combination of a real winter with lots of ‘chill’ hours and the late rains put the trees in good condition for a nice crop,” he says. “Almost every afternoon, we are getting good, but not scorching sun which makes for complex sugars in the fruit and that is just the way we want it.”

The 45-acre peach orchard of 4,500 trees on his family farm in Fredericksburg harvests peaches from late May through September providing shoppers with peaches throughout the summer. During the two-week celebration, shoppers will enjoy Harvester, Red Globe, Loring, Bounty and Majestic varieties, all of which are premium peaches.

The best of every season

Quarry Farmers & Ranchers Market vendors are small, independent farmers, ranchers and artisans dedicated to providing fresh products to discerning shoppers who understand seasonality and embrace the growing local food movement. Our farmers proudly grow sustainably without chemical fertilizers and pesticides and our ranchers raise animals on pasture or grass without hormones or antibiotics.

The Quarry Farmers & Ranchers Market is held Sundays, rain, wind, cold or heat, from 9 a.m. – 1 p.m. in the parking lot at the Quarry near Whole Foods.

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8 Great Ways to Use Summer-Ripened Tomatoes

Caprese Grilled Cheese

Caprese Grilled Cheese

The taste of tomatoes plucked freshly off their stems, juicy and fragrant, is one of the glories of summer. Bring home a box or a bag of them from the farmers markets, or better still, grow them in your backyard. The taste is excellent and always makes us look for new, different recipes.

First, we think of the things we’ve loved year after year. At SavorSA, we share a love of tomato sandwiches that really does top the list. If you have some favorite uses for fresh tomatoes, we’d love to hear about them.

Here are ours:

1. Tomato Sandwich: Take our word for it: a fresh loaf of sourdough bread with a good, chewy crust is the way to go here. Toast a couple of thickish slices lightly, smear it with your favorite dressing (ours is homemade mayonnaise) then slice on the fresh tomatoes, letting the juice soak right into the bread. Some like to add hard-boiled egg, avocado or anchovies. Or all of these. But, that first sandwich of the summer is best unadorned.

Tomatoe and blue cheese cropped2. Tomato Salad with Red Onion and Bleu Cheese: This is a classic recipe, often found in steak houses, but one that is always in style. We didn’t splurge on any part of this salad — the onions and tomatoes were grown locally, and we bought a modestly priced Amish blue cheese.

The other two parts here are drizzled olive oil and cracked black pepper. Put a luxurious amount of sliced tomatoes on a plate, scatter over some onion rings, the cheese, the pepper and sometimes snipped onion chives. For lunch — it’s all you need.

3.  Gazpacho: Like potato salad, everyone has his or her own favorite way of making this summer dish. Make gazpacho with all fresh vegetables (or roast a red pepper enough to take off the skin) and use a careful hand with the “dressing.” This is the olive oil and vinegar that you can use to finish off the dish, putting in just enough vinegar to highlight the tomatoes’ acidity. If you have very acid tomatoes, you might not need any vinegar (or other acidic fruit juice, if you prefer) at all, or you might use a lower acid vinegar. Sherry vinegar is the classic, and taste as you add so it doesn’t overwhelm the sweet tomato and cool cucumber. Gazpacho tips here.

Fresh tomato omelet crop4.  Tomato and Shallot Omelet:  We rarely see a fresh tomato omelet on menus in San Antonio. But, thickly sliced tomatoes heated with a little olive oil in a saute pan with a few slices of shallot, then folded into an omelet, makes a brunch dish that is pure summer. Don’t let all the juice sizzle out of the pan — leave a little to drip out of the omelet. It’s great for soaking up with toast. Add a little cheese if you like, but the omelet is fine without it.

5. Pasta with Fresh Tomato Sauce: We recently saw a recipe where lengths of julienne zucchini were used as the “pasta.” Use a mandolin to do this. Also, when it’s in season, spaghetti squash is good, too. As far as “real” pasta, we like to use imported Italian pasta, as it is all non-GMO, as far as we know. If the sauce is tossed into the hot noodles, it will warm up slightly. Use chopped fresh tomatoes, a mashed garlic clove or two to taste; chopped parsley, basil, thyme; good-quality olive oil; salt and pepper. Add-ins can include chopped olives, anchovies, tuna, cooked chicken or whatever appeals to you at the moment.

Basil and tomato skewers

Basil and tomato skewers

6. Grilled Cheese and Tomato Sandwich: Grilled Cheese and Tomato is another classic, but you can bump up this childhood favorite with a lesser-known, imported or domestic cheese, add vine-ripened tomato and grill in a panini pan — or just use your standard method. It all works.

7. Appetizers: Don’t overlook the little guys — pear-shaped, red or gold or whatever you can find in the way of cherry tomatoes. These also have an especially good flavor when picked right off the vine. Serve them alternated with squares of fresh mozzarella or basil on toothpicks or skewers, wrap them in fresh basil leaves or, if they’re really tiny, use them as a garnish on another tomato-based dish.

8. Tomato Sorbets, Sweet or Savory:  Tomatoes cooked and savory, tomatoes at room temperature — why not try something different with a Tomato Sorbet. Just to get you started we borrow a recipe from Epicurious for Tomato Sorbet with Avocado. Enjoy!


Tomato sorbet

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Quarry Farmers Market Celebrates 3rd Birthday Sunday

Peaches making their ways to market.

Peaches making their way to market.

Happy third birthday to the Quarry Farmers and Ranchers Market.  That’s this coming Sunday (May 18), and you’re invited to stop by, do your shopping and enjoy some birthday specials.

Since debuting in May 2011, the market has grown from just 10 members to more than 30 farmers, ranchers and artisan food producers. Check out seasonal changes, says market president Heather Hunter.

“The bounty of summer is just really starting to kick in now. We’ll have blackberries, okra, 1015 onions, heirloom tomatoes and herbs, lots of herbs,” she said.

Also in early June get ready for a gelato maker, with three year’s of study in Italy honing his delectable craft, to join the vendor list.

Roast pig on the menu for Sunday, May 18 at Quarry Market.

Roast pig on the menu for Sunday, May 18 at Quarry Market.

On Sunday, for each year of the market’s history, one spectacular dish will be ready to taste or buy for takeaway, says Hunter.

• Get ready for a whole pig roast by the market’s newest addition,  SA Food Bites. Jaime Trevino will be roasting an 80-pound heritage pig from Peaceful Pork, and serving it with cilantro lime rice and Cuban black beans. (Shoppers can purchase pork by the pound or by the plate.)

• Nacho Gallego and Marisa Bushman, of La Mancha Specialties, will be making a classic Spanish paella with seafood as well as La Mancha chorizo.

• Ming Qian of Ming’s Thing will make a market favorite, Jian bing (Chinese crepe filled with your choice of sloppy wang, sausage or pork belly).

To end the celebration on a sweet note, Frio Farm will be making their famous bourbon pecan pies.

Quarry Market is in the parking lot of the Quarry, Basse Road and Highway 281, near Whole Foods. It is open from 9-1 every Sunday.


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Gifts of Good Taste for Your Favorite Culinarian

To make the cook or cocktail master(s) in your life happy, you don’t need to invest in an expensive appliance. Great ingredients, good recipes and a terrific olive oil (with a side of Olive Leaf Jelly) can do the trick. We wouldn’t call these stocking stuffers. They’ll be one of the good presents.

Shrub Apple Drink 7 croppedShrub Drinks

If you’ve been to the Quarry Farmers and Ranchers Market at the Quarry on Basse Road off U.S. 281 on Sunday mornings during the past year, you’ve seen Well Seasoned Cuisine, which sells these traditional drinks with a global history — but made new again by chefs Cynthia Guido and Cathy Tarasovic.

These fruit vinegars are excellent for cocktails, but also for hot holiday punches and as a cooking ingredient as well.

Last Sunday Well Seasoned served tastes of an Apple Spice Shrub drink that was warm and steamy, made with apple cider and an ounce of this fruit shrub. (All of the drinks sell for $15 per bottle, and as you can see from the recipe below, a little can go a long way.  Well Seasoned suggests three bottles as a gift package and there are more flavors, such as peach, ginger, strawberry. See their website here for more information about Shrub Drinks as well as other culinary services and products.


Apple Spice Shrub

4 ounces Shrub Drinks Apple Spice Shrub
1 ounce Shrub Drinks Apple Spice Shrub
1 ounces fresh orange juice
1/2 ounce fresh lemon juices
1 cinnamon stick
Optional: Rum, bourbon or brandy are all good with this hot cider

Combine ingredients in a saucepan and heat until simmering. Serve in a mug garnished with a cinnamon stick.  Stir in the optional rum, bourbon or brandy, to taste.

Franklin Barbecue sauces

franklin barbecue sauceRain and cold, sun and heat — lots of heat — haven’t done much yet to the lines out the door and down the street at Franklin Barbecue in Austin. We braved a drizzly day to stand in the line (two hours) and have three-meat plates and sample some of Aaron Franklin’s side dishes and sauces. Our favorite was the Espresso sauce, but there are two others that are plenty good — and they are all available on supermarket shelves in San Antonio. So, if your foodie friend does his (or her) own great smoked brisket at home, these would be a welcome gift.


oliveoilOlio Nuovo from Sandy Oaks Olive Orchard — and much more

The first-pressed Olio Nuovo is back at Sandy Oaks again, and this year’s harvest was not only a very good one in terms of fruit, but also in terms of the quality of the oil, says Saundra Winokur, the owner of Sandy Oaks Olive Orchard, near Elmendorf.

In addition to picking up a bottle of this luxurious oil,  used by San Antonio chefs and culinary enthusiasts, you can browse the well-stocked gift shop at the olive orchard and find items for the body and bath, including handmade soaps and skin products. Dishes, serving ware, cookbooks, tableware and more are available, including beautiful items made of olive wood.

Sample some of the treats made and served at The Kitchen at Sandy Oaks, and pick up a calender of upcoming events, including the very popular Passport Dinner Series.

Last but not least, take a tour of the orchard and nursery and pick from among many varieties of olive trees to take home to plant.

To read more about Sandy Oaks and get directions to the orchard, which is about a 25 minute drive from downtown San Antonio, visit the website here. Sandy Oaks products are also sold at the Pearl Farmers Market on Saturdays at the Pearl Brewery.

Quarry Cookbook 2 croppedQuarry Farmers & Ranchers Market Community Cook Book Volume 1

This new cookbook is available on Sundays, from 9-1 at the Quarry Farmers and Ranchers Market near Whole Foods at the Quarry, on Basse Road near U.S. Highway 281. It’s a collection of recipes from a wide variety of culinarians, including chefs, market members and customers, as well recipes from the market’s founders and directors, Heather Hunter and David Lent.

Hunter, the editor of the book and compiler of the recipes, says the cook book celebrates the farmers market’s second anniversary and promises the recipes will “inspire and sate even the most discerning palates.”

This sounds like like a great gift idea to us. The following recipe is one that has been popular at Green Vegetarian restaurant and comes from the chef and owner Mike Behrend. The book costs $20 and is available at the Quarry Farmers and Ranchers Market.

Kale for sale.

Kale for sale.

Green’s Famous Kale Salad

2 bunches kale, stems removed
Chop kale into bite-sized pieces, place in a large salad bowl and set aside

1/2 cup apple cider vinegar
1/4 cup canola oil
1/4 cup brown sugar, packed
2 cloves garlic, crushed
2 tablespoons Bragg Liquid Aminos or soy sauce
1 tablespoon red pepper flakes, or less, to taste.

Combine vinegar, oil, brown sugar, garlic, Bragg Liquid Aminos or soy sauce and red pepper flakes in a saute pan. (I use a bit less red pepper flakes than called for, but add it according to your taste.) Simmer the mixture over moderate heat for 3 minutes, stirring frequently.

Remove pan from heat and immediately pour the hot mixture over the kale; mix well to thoroughly coat all of the leaves with dressing. Allow salad to sit for 10 minutes or more before serving. Refrigerate any leftovers.

Recipe from chef and restaurateur Mike Behrend/Quarry Farmers and Ranchers Market Cook Book







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Mark Your Calendar: Holiday Unwrapping at Quarry Farmer’s & Ranchers Market

Have fresh pastries for breakfast, with coffee, while you shop for veggies and more.

Have fresh pastries for breakfast, with coffee, while you shop for veggies and more.

If you loved it the past two years, the upcoming Third Annual Holiday Unwrapping at the Quarry Farmers & Ranchers Market will be better than ever, and guaranteed to put you into the holiday spirit.

On Sunday, Nov. 10, from 9 a.m. – 1 p.m., you can browse through  edible and non-edible gift ideas, holiday menu inspirations and even holiday menus, as well as tasty traditions that can be enjoyed from Thanksgiving and Hanukkah through New Year’s.

More than 30 market members will showcase, sample, sell and accept orders throughout the busy holiday season. Among the special seasonal items: Free range and pastured turkeys, native range-fed lamb, grass-fed beef steaks, heritage pork, rabbit, smoked King salmon, vegan, gluten-free, gourmet and decadent artisan handmade pies, holiday spiced French macarons, complete vegan-vegetarian holiday dinners, handmade dark chocolates, fresh local pecans, DIY cheese- and bacon-making kits, Colonial shrubs, all-natural skin care products, colorful poinsettias and even healthy dog treats for your four-legged friends.

Hawaiian PoinsettiaEntertainment during the holiday market will be Bekah Kelso, recently named San Antonio’s 2013 best singer-songwriter and best song by The Current. Her new CD, “Within the Shifting Shade” will be available for purchase and will make a great stocking stuffer for the music lover on your list. In the weeks before Christmas, market shoppers can also look forward to purchasing a copy of the very first Community Cookbook featuring recipes from the city’s top chefs, food cognoscenti and members of the market. Filled with more than 50 market ingredient-inspired recipes, this will also be a great stocking stuffer for the foodie friend, family member and anyone who wants to cook.

About the Market The Quarry Farmers & Ranchers Market is held every Sunday, year-round and rain or shine, in the parking lot near Whole Foods Market in the Quarry Market off 281 N. and Jones Maltsberger Road. Hours are from 9 a.m. – 1 p.m. For additional information, visit or call (210) 722-5077.

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New Southtown Farmers Market Debuts June 15

There's nothing like vegetables at their freshest.

Farmers market produce available soon in Southtown.

The founders and organizers of the Sunday Quarry Farmers & Ranchers Market, Heather Hunter and F. David Lent, have announced they are starting a Saturday farmers market at Blue Star Arts Complex.

Beginning Saturday, June 15, the Southtown Farmers & Ranchers Market will debut with farm fresh local produce, grass-fed beef and pastured chickens, pastured eggs, baked goods and other fine edibles.

Like its sister market at the Quarry, this will be a year-round, rain or shine, producers-only market.

The Southtown Farmers & Ranchers Market is a collaborative venture between the Quarry Farmers & Ranchers Market organizers and the Blue Star Arts Complex. They recognize there is a definite need for a market in this part of the city as there is no major grocery store nearby.

They also believe it will be a great addition to the vibrant community, a fun place to meet, eat and gather on Saturday mornings along the San Antonio River and another way we can support the city’s local food movement.

The Quarry Farmers and Ranchers Market is in the parking lot adjacent to Whole Foods Market. It is open every Sunday from 9 a.m. to 1 p.m. year-round, rain or shine. 


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Quarry Market Celebrates Year 2; Cookbook to Come

On Sunday, May 5, the Quarry Farmers and Ranchers Market will mark its second year with music, fresh farm produce, baked and prepared foods and so much more.

Bakery Lorraine's French macarons come in a rainbow of colors -- and flavors.

Bakery Lorraine’s French macarons come in a rainbow of colors — and flavors.

Market organizers will also be selling t-shirts made from organically grown Texas cotton throughout the day. The anniversary marks the market’s weekly success of bringing products from local growers and specialty food makers to a loyal community of supporters.

Nicolette Good will bring her full band to entertain the crowd. Good has twice been named San Antonio’s favorite singer-songwriter by the readers of the San Antonio Current and was, most recently, selected as the winner of the 2012 Grassy Hill Kerrville New Folk.

Current market members include: 3G Farm, 9-1 Farm, Angel Song Acres, Bakery Lorraine, Bikkurim Organic Farms, Countryside Farm, Cowgirl Granola, Dos Lunas Artisan Cheese, Engel Farms, Good Gluten-Free Foods, Gretchen Bee Ranch, Humble House Foods, Katie’s Jar, Koch Ranches, Ming’s Thing, Mom & Pops, Naegelin Farms, Nisha’s Quick-N-Ezee Indian Food, Parker Creek Ranch, Patty’s Petals, Revolucion Coffee + Juice, Rancho Ojo de Agua, Señor Veggie, Springfield Farm, The Arrangement Nursery, The Gardener’s Feast, The Lemonade Company, (The Original) Winner Winner Chicken Dinner food truck, Well Seasoned Cuisine and Zamudio Farm.

Here’s a great way you can contribute!

The community is invited to celebrate the second anniversary of the Quarry Farmers & Ranchers Market by submitting their favorite seasonal recipes using farm-fresh ingredients. Recipes will be accepted through June 16.

Radish and Cucumber Salad

Radish and Cucumber Salad

The best submissions will be featured in the first edition of the “Quarry Farmers & Ranchers Market Community Cookbook,” available for purchase during the winter holiday season. “We want to encourage home cooks and professional chefs alike to submit recipes,” says market co-founder and director Heather Hunter. “The goal is to inspire people at all culinary levels to get in the kitchen and cook with local, farm fresh ingredients grown by people you know and trust.”

Categories include appetizers, soups, salads, entrees (including game and vegetarian), sides and desserts. A helpful recipe form is available on the market’s Cookbook Project page at, and completed recipes may be emailed to

The Quarry Farmers & Ranchers Market is held Sundays, rain, wind, cold or heat, from 9 a.m. – 1 p.m. in the parking lot of the Quarry Market (255 E. Basse), near Whole Foods Market.

For more information call 210-722-5077, email, or visit

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