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1000 Cooper St
Memphis, TN, 38104

Welcome to the Cooper-Young Community Farmers Market! We're small but we're like family. You can find us in the parking lot of First Congo every Saturday morning 8am-1pm. Come browse our market for a locally-sourced selection of fresh produce, grass-fed meat, homegrown herbs, warm baked goods, all-natural soaps, fresh-cut flowers, hot coffee and live acoustic music. We are family, kid, and dog-friendly. Visit us this weekend!

Recipes

We Got tha Beet!

Sandy Watson

Roasted Beet and Feta Salad

First, roast your beets!

Cut off greens and tail and wash thoroughly.

Coat lightly with olive oil then sprinkle with coarse Sea Salt.

Place in baking dish in 350 degree oven for about 30 minutes, or until a fork easily punctures.

Once cooled, peel the skin off the beet. (This will turn your hands and cutting board magenta. Use a paper towel if you feel so inclined)

 

For the salad-

Sliced Beets

Crumbled Feta

Chopped Walnuts

Diced Red Onion

Salad Mix or Spinach or Your Favorite Lettuce

A Simple Balsamic Vinaigrette

Voila!

Lebanese Radish Salad

Sandy Watson

Lebanese Radish Salad

Ingredients

  • 1 cup walnut halves
  • 1 pound radishes, trimmed and sliced into thin rounds
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 3/4 teaspoon kosher salt  
  • 1/2 teaspoon honey
  • 20 fresh mint leaves

Directions

  1. Toast walnuts in a dry skillet over medium heat, shaking occasionally, until fragrant and a shade darker, 2 to 4 minutes. Chop coarsely.
  2. Place radishes in a serving bowl.
  3. Whisk oil, lemon juice, salt, and honey in a small bowl until combined; drizzle over radish slices and toss to coat.
  4. Stack mint leaves, roll tightly, and slice crosswise into thin ribbons. Fold mint and walnuts into salad.

Serve alongside roasted goat or lamb, or tuck inside a pita along with a grain salad and feta cheese.

Bok Choy Salad

Sandy Watson

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup white vinegar
  • 1/3 cup white sugar
  • 3 tablespoons soy sauce
  • 2 bunches baby bok choy, cleaned and sliced
  • 1 bunch green onions, chopped
  • 1/8 cup slivered almonds, toasted

Directions

  1. In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.
  2. Combine the bok choy, green onions, and almonds in a salad bowl. Toss with dressing, and serve.

Strawberry Balsamic Vinaigrette

Sandy Watson

This time of year is Strawberry season! What perfect way to adorn your salad, than with a Strawberry Balsamic Vinaigrette!  Pick up some berries from Jones Orchard or Sandy’s Farm. Snag some spinach from Lockard’s Produce. Or grab a bag of lettuce mix from Delta Sol or North Memphis Collective! If you want some added protein, add shredded baked chicken from Renaissance Farm or West Wind Farm. Top your salad with fresh berries, and celery from North Memphis Collective.

Ingredients

  • 1 cup olive oil
  • 1/2 pint fresh strawberries, halved
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon white sugar

Directions

  1. In a blender or food processor, mix olive oil, strawberries, balsamic vinegar, salt, pepper, tarragon and sugar. Blend until smooth.

 

 

 

Herb Roasted Asparagus

Sandy Watson

Pick up some asparagus from our new vendor Sandy's Farm, and herbs from Flavor Mavens!

1 Bunch Asparagus

2tbsp Olive Oil

1tbsp Flavor Mavens Parlez-Vouz Provence

Salt and Pepper to taste

1.       Preheat oven to 400 degrees. Line a baking sheet with aluminum foil

2.       Toss the trimmed asparagus with oil, herbs, salt, and pepper. Spread the asparagus onto the baking sheet in a single layer

3.       Roast until tender and lightly browned, about 12 minutes

 

Serve along side steak and a baked potato!

Arugula n’ Egg Open-Face Sandwich

Sandy Watson

Ingredients

  • 1 clove garlic, minced

  • 1/4 cup mayonnaise

  • 4 3/4-inch thick slices of crusty bread

  • 2 cups arugula

  • 2 teaspoons olive oil

  • 1/2 teaspoon fresh lemon juice

  • 1 pinch salt

  • 1 pinch freshly ground black pepper

  • 4 eggs

Directions

  1. Mix garlic and mayonnaise together in a small bowl. Spread mayonnaise on 1 side of the bread slices. Mix arugula with olive oil, lemon juice, salt, and black pepper in a bowl until coated; divide arugula in fourths, placing each portion atop mayonnaise side of a bread slice.

  2. Spray a skillet with cooking spray or use melted butter, place over medium-high heat, and crack eggs into skillet, one at a time. Cook on one side only until whites are firm and yolks are slightly runny, 2 to 3 minutes. Season eggs with salt and black pepper. Gently place an egg on each open-face sandwich.

Pick up some arugula from Flora Gardens; eggs from West Wind, Renaissance, or Flora Gardens; a loaf of bread from La Belle Bakery. Maybe use Duck Eggs from Flora Gardens instead! Add a lil shaved parmesan to your arugula mix. Serve with a side of fruit and Mimosa or Beermosa!

Sweet and Simple Deviled Eggs

Sandy Watson

No Easter meal is complete without Deviled Eggs. Our at least that’s how it is in my family. We normally have a race for the last egg on the platter (along with the fight over pickled okra). My sister makes a delectable Kalamata Deviled Egg, but you can’t go wrong with a simple deviled egg to let those yolks shine! Grab a dozen (or two) from West Wind, Renaissance, or Flora Farms!

  • 6 large eggs
  • 2 tablespoons mayonnaise
  • 1 1/2 tablespoons sweet pickle relish
  • 1 teaspoon prepared mustard
  • 1/8 teaspoon salt
  • Dash of pepper
  • Garnish: paprika

Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.

Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.

Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well. Spoon yolk (or pipe with pastry bag) mixture into egg whites. Garnish, if desired.

Double, triple, or quadruple the recipe to avoid that Family Feud! Happy Easter Y'all!

Spicy Soy Kale Salad

Sandy Watson

Now that the weather is starting to warm up, it’s time to lighten up our meals! Snag some Kale from Delta Sol or Jones Orchard, and get your cabbage and cilantro from Jack’s Farmacy! If you’re looking for a little extra umph- make extra dressing and marinate and sear beef from either West Wind, Renaissance, or Lazy Dog Farm!

Spicy Soy Kale Salad

Ingredients

1 tablespoon rice vinegar

1 tablespoon lower-sodium soy sauce

2 teaspoons dark sesame oil

1/2 teaspoon brown sugar

1/4 teaspoon chili garlic sauce

4 cups torn kale leaves

2 cups torn cabbage leaves

1 cup shredded carrot

1 cup sliced red bell pepper

1/2 cup sliced radish

1/4 cup chopped cilantro

Preparation

1.      Combine rice vinegar, soy sauce, sesame oil, brown sugar, and chili garlic sauce in a bowl. Add kale, cabbage, carrot, bell pepper, radish, and cilantro; toss. Let stand 8 minutes.

Beef and Irish Stout Stew

Sandy Watson

This recipe is a little heavy for the warm weather we've been experiencing. But with the rain, sometimes you just need some stew! Pick up some stew meat from Renaissance Farms, West Wind Farms, or Lazy Dog Farms. Then grab a six pack of Guiness on your way home from the market, and get ready for St Patty's Day!

Beef and Irish Stout Stew

Ingredients

  • 2 pounds lean beef stew meat, cut into 1-inch cubes
  • 3 tablespoons olive oil, divided
  • 2 tablespoons all-purpose flour
  • 1 pinch salt and ground black pepper to taste
  • 1 pinch cayenne pepper
  • 2 large onions, chopped
  • 1 clove garlic, crushed
  • 2 tablespoons tomato paste
  • 1 1/2 cups Irish stout beer (such as Guinness(R))
  • 2 cups chopped carrot
  • 1 sprig fresh thyme
  • 1 tablespoon chopped fresh parsley for garnish

Directions

  1. Toss the beef cubes with 1 tablespoon of olive oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
  2. Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
  3. Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.

Serve with Irish Colcannon (mashed potatoes with cabbage) and soda bread.

Homemade Veal and Pork Meatballs

Sandy Watson

My Favorite Meatballs

I’m a sucker for a good meatball. Luckily, we have some amazing meat vendors to help with that! Snag some humanely raised veal from Lazy Dog Farms and some Pork from either Lazy Dog, West Wind, or Renaissance Farms!

1lb Ground Veal

1lb Ground Pork

Half a Palm full each: Rosemary, Parsley, Fennel Seeds, Black Pepper, Red Pepper Flakes (optional), then crush

1/2c Bread Crumbs

Garlic- at least 2 cloves but add more if you’re a garlic fiend like me

1 Egg

Mix all the ingredients together in a large bowl using your hands. Then ball them up to the about the size of your palm. Using your favorite marinara, spoon some sauce into the bottom of a baking dish just enough to cover the bottom of the pan. Plop your meatballs in the dish, and into a 350 degree oven for about 25 to 30 min, depending upon the size of your ‘balls, turning occasionally if your heart so desires. In the meantime, heat up some sauce and boil some noodles. Make a salad, toast some La Belle Bakery baguette or ciabatta, and pop the cork on a (second) bottle of Red!

Buon appetito!

Leftover meatballs? Make a sub sandwich for lunch!

 

Swiss Chard and Pecan Pesto

Sandy Watson

Ingredients

  • 1/2 cup olive oil, divided
  • 10 leaves Swiss chard, chopped
  • 4 cloves garlic, chopped
  • 1 cup basil leaves
  • 1 cup pecans
  • 1/2 teaspoon sea salt
  • 1 tablespoon lemon juice
  • 3 ounce grated Parmesan cheese
  • salt and ground black pepper to taste

Directions

  1. Heat 2 teaspoons of the olive oil in a skillet over medium heat; cook and stir the Swiss chard and garlic in the hot oil until the chard leaves have wilted, 3 to 5 minutes. Remove from heat and allow to cool.
  2. Process the basil, pecans, sea salt, Parmesan cheese, and remaining olive oil in a food processor until all the ingredients are well integrated. Add the Swiss chard mixture and the lemon juice to the food processor; continue chopping until the mixture is pureed. Season with salt and pepper.

Grab some chard from either Delta Sol or Jack’s Farmacy, and pecans from Jones Orchard. Serve with warm pasta- like orzo or linguine, a toasted baguette, or polenta.

Chicken Feet Stock

Sandy Watson

chicken feet.jpg

Stock is one of the most versatile ingredients to keep in your fridge! One of my favorite stocks to make is using Chicken Feet as opposed to using plain ol' chicken carcasses. Feet contain more gelatin, creating a thick stock that congeals to the consistency of jello once cooled.

There is some prep work involved in using the feet. You should first skin them by boiling water, dropping the feet in the water for a couple minutes, followed by an ice water bath. This will allow you to peel the skin off easily, followed by clipping the nails off. ( I never clip the nails, and sometimes I'm too lazy to skin them...just sayin'). Although there is some prep involved, one of the best parts of this recipe is it is cooked in a Crockpot! No standing over a stockpot on a hot stove in a steamy kitchen! And you can walk away or leave the house without fear of ruining your stock (or burning down the house).

So here goes my way of stocking up!

·         1 Crockpot

·         1 Package Chicken Feet

·         Water

·         2 Tbsp Apple Cider Vinegar

·         1 Tbsp Salt (optional)

·         1 Tbsp Peppercorns

·         1-2 Celery Stalks, roughly chopped

·         1-2 Carrots, roughly chopped

·         1 Small to Medium Onion, roughly chopped

·         1-2 Bay Leaves

·         Bundle of Rosemary and Parsley

 

1.       Clean and prepare chicken feet

2.       Place feet in crockpot and cover with water

3.       Add vinegar, salt and pepper, veggies and herbs

4.       Cook on High until it bubbles, then turn down to Low and leave overnight or at least 8 hours

5.       Skim off fats and impurities throughout cooking process while occasionally stirring

6.       Strain using a metal mesh strainer, and store in glass jars

Use in place of water in your rice or mashed potatoes. Cook down your greens and veg. Make a hearty soup or stew and ward away the nasty cold and flu!

Swiss Chard & Mushroom Stuffed Shells

Sandy Watson

Ingredients:

• 6 ounces jumbo pasta shells (half of a 12-ounce box)
• 2 tablespoons olive oil
• 1 large bunch Swiss chard, stems removed, cut into ribbons
• 1 medium onion, chopped
• 6 ounces fresh mushrooms, sliced
• 15 ounces ricotta
• 1/2 teaspoon sea salt, divided
• 1-1/2 cups half-and-half
• 1/2 pound fontina cheese, grated
• 8 ounces part skim mozzarella, divided
• 1/4 teaspoon freshly grated nutmeg
• Freshly ground black pepper
• 1/2 cup cherry or grape tomatoes
• 1/4 cup fresh chopped basil
• Balsamic glaze, optional

Instructions:

1. Cook pasta shells according to package directions; drain and set aside to cool.

2. Preheat oven to 350 F. Oil 13-by-9-inch glass baking dish and set aside.

3. Heat olive oil in large skillet over medium-high heat; add chard, onion and mushrooms, and sauté for 5 minutes. Remove from heat and let cool for 5 minutes. Transfer mixture to bowl of food processor. Add ricotta and 1/4 teaspoon sea salt, and process until combined. (You want it to be a bit chunky but mixed well.)

4. Spoon chard mixture into cooked and cooled shells. Line shells up, touching, in prepared dish, and set aside.

5. In saucepan, heat the half-and-half over medium heat. Add fontina and half the mozzarella, and heat until melted and smooth. Stir in nutmeg, pepper and remaining sea salt. Pour sauce evenly over stuffed shells. Top with remaining mozzarella and cherry tomatoes.

6. Cover with foil, and bake for 20 minutes. Uncover and continue baking for an additional 20 minutes, or until mozzarella is melted.

7. Sprinkle with basil and a swirl of balsamic glaze, if desired, just before serving.

Serve with a salad and possibly a crudite. Follow the meal with a light dessert. Maybe chocolate covered strawberries to woo your sweet Valentine?!

Kale Yeah!

Sandy Watson

It’s winter time and that means Kale! Try out this Apple and Kale side dish (with or without the bacon for you veggie-only connoisseurs ) using Jones Orchard’s Arkansas Black apples, kale from one of our produce vendors, and bacon from one of our many meat vendors!

Ingredients

  1. 4 slices bacon
  2. 1 onion, sliced
  3. 1 apple, sliced
  4. 1 medium bunch kale, thick stems removed and leaves torn into bite-size pieces  
  5. kosher salt and black pepper
  6. 1 tablespoon cider vinegar

Directions

  1. In a large skillet over medium heat, cook the bacon until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then crumble.
  2. Add the onion and apple to the drippings (or to heated coconut or olive oil) in the skillet and cook until tender, 4 to 6 minutes. Add the kale, season with ¾ teaspoon salt and ¼ teaspoon pepper, and cook, tossing occasionally, until tender, 8 to 10 minutes more. Mix in the bacon and vinegar.
  3. Serve alongside a roasted chicken and/ or along with other veggie dishes!

Bon Appetit! Buon Appetito! Enjoy your (Farm Fresh) meal!

Spice-Roasted Carrots

Sandy Watson

This would be a great addition to Christmas Dinner. 

Ingredients

  • 3 pounds real baby carrots or regular carrots (rainbow if you can find them) cut into matchsticks
  • 1/4 cup olive oil
  • 3 tablespoons brown sugar

Directions

Preheat the oven to 400 degrees F.

In a bowl, mix together the olive oil, brown sugar, cumin and chili powder; season with salt. Toss the carrots in the flavored oil, then spread them out on a parchment- or foil-lined baking sheet. Bake until browned and tender, 30 minutes to 1 hour

Kale w/ Panfried Walnuts

Sandy Watson

Ingredients

    • 3 pounds kale, stems and center ribs discarded
    • 1 cup chopped walnuts (3 1/2 ounces)
    • 3 tablespoons vegetable oil
    • 2 garlic cloves, finely chopped

 

Preparation

    1. Tear kale into large pieces, then cook in a large pot of well-salted boiling water, uncovered, until tender, about 6 minutes. Drain kale, and, when cool enough to handle, press out excess liquid.
    2. Cook walnuts in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until pale golden, about 5 minutes. Stir in garlic and cook, stirring, until very fragrant, about 1 minute. Add kale and salt and pepper to taste and cook, tossing, until heated through.
    3. Serve kale warm or at room temperature.

Sweet Potato & Butternut Squash Mash

Sandy Watson

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large butternut squashes, trimmed, peeled, seeded, and cut into 3/4-inch chunks
  • 2 large sweet potatoes, peeled, and cut into 3/4-inch chunks
  • 1 teaspoon coarse salt
  • Pepper
  • (Optional) Marshmallows

Directions

  1. Heat oil in a large pot over medium-high heat. Add squashes and salt. Cover, and cook, stirring occasionally, until partially tender, about 8 minutes (reduce heat if squash begins to brown). Add 1 cup water, cover, and simmer over medium-high heat until completely tender and water has mostly evaporated, about 15 minutes. Mash with a potato masher. Season with pepper. If you you like the classic sweet potato mash add marshmallows and throw in a hot oven for a few minutes...or better yet...grab a blow torch and toast it like smores!!! (not responsible for reckless blowtorch use)

Roasted Spaghetti Squash w/ Heirloom Tomatoes

Sandy Watson

Roasted Spaghetti Squash & Tomatoes
(makes about four to five cups)

  • 1 large spaghetti squash (or 2 small)
  • 1 pint small heirloom tomatoes
  • 3 tbsp. extra virgin olive oil (approx.)
  • 1/2 red onion
  • 3 garlic cloves
  • 1 tbsp. fresh chopped sage leaves
  • 1 tbsp. fresh chopped thyme leaves
  • Salt and black pepper, to taste

Preheat your oven to 425 degrees.

Place the whole tomatoes on a baking sheet or dish. Toss with a sprinkle of salt and pepper and one tablespoon of the olive oil. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Sprinkle some salt and pepper on each half, drizzle with olive oil, and then place the squash cut side down in another baking dish or sheet.

Place both pans in the oven. Roast the tomatoes for 15 minutes and roast the squash for 30 minutes until tender. Remove both from the oven after their roasting time is up and set aside.

When the squash has cooled down a bit, scrape it with a fork to remove the long spaghetti strands from the skin and place them in a bowl.

Thinly slice the onion and garlic cloves and place in a sauté pan with the remaining two tablespoons of olive oil. Cook over medium heat for about six to eight minutes until they soften, stirring frequently. Add the fresh sage and thyme to the pan. Cook until herbs are fragrant.

Add the spaghetti squash and tomatoes to the pan with the onions, garlic, herbs and another pinch of salt and pepper. Gently toss to mix. Remove from heat and serve warm.

Butternut Squash Bisque

Sandy Watson

Ingredients

1/2 stick butter

1 large yellow onion

1t garlic

1T coriander seeds

1/2t crushed red pepper

1t cardamon pods

1oz candied ginger

2ea medium butternut squash (peeled, seeded, and cut into 1 inch cubes)

1cp white wine

enough water / broth to just cover

1cp heavy cream

 

Melt butter in large pot over medium heat, add onion, garlic, spices, and ginger.  Saute until the spices are aromatic and onion is translucent.  Add butternut squash, stir to coat, add water and

wine. Cover pot, increase heat to high, and set timer for 20 minutes.

Once timer goes off, check butternut squash, should be fork tender.  Using an immersion blender or a regular blender, working in batches, puree the soup and return to stove on low heat.  Add heavy cream and season with salt and pepper to taste.  Serve.

 

Eggplant Hummas

Sandy Watson

DSC_0897.JPG

Ingredients

  • 1 large eggplant or 3 - 4 small - medium eggplant
  • 4 large garlic cloves(or more... I don't think you can add too much garlic)
  • 1 (15 ounce) can chickpeas drained and rinsed
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon water
  • 3 tablespoons tahini
  • 1⁄4 teaspoon cumin
  • 1 teaspoon salt

 

 

Directions

  1. Pre-heat the oven to 400°F.
  2. Prick the eggplant with a fork and place on a greased cookie sheet. Bake for about 40 minutes or until it collapses on itself. Slice it open to cool.
  3. If desired, remove the skin of the eggplant with your hands before adding the flesh to the blender. I like the skin so just drop the whole eggplant in the blender.
  4. Add remaining ingredients and blend until smooth. If the hummus is too thick, add more water a tablespoon at a time until it reaches the desired consistency.
  5. If you'd like, garnish with paprika, pine nuts, olive oil, and chopped basil or other herbs.