The Coppell Farmers Market, established in 2003, has become one of the best community markets in the DFW area, a one-stop shopping trip for fresh, seasonal produce, pastured meats, eggs, breads and locally made foods. Both the customers and the farmers/producers have shaped the market to what it is today, guided by a community-based organization, the Coppell Farmers Market Committee. The guidelines for the Coppell Farmers Market state that all products sold at the Coppell Farmers Market shall be grown, raised, and/or produced directly by the vendor within the North Central Texas region, with the exception of full disclosure and approval of selling another’s product.
The Coppell Farmers Market is now located one block south at 793 S. Coppell Road at Burns Street with plenty of on-street parking. This is a transition site while the new Old Town development is under construction. Hours are from 8:00 a.m. to noon every Saturday
Produce to expect: Spring crops are moving into warm weather crops – Early onions are coming on the farmers market scene. Hiram Farms will have Swiss chard and other leafy greens. The Texas Worm Ranch will bring sustainably, organically grown...
(but not certified) produce: arugula, chard, and several varieties of radishes. Also cut herbs like dill, chives, oregano. Possibly available are Chinese cabbage, onions, pecans, pepper spread, beets, turnips, and hot house tomatoes.
New to the CFM is Eagle Mountain Cheese bringing Gouda and Trappist-style hand-crafted cheeses. Come meet Weathertop Farm who will have soil blocks and veggie transplants. Expect several farmers to have transplants, herbs in pots, and bedding plants.
Seasonal artisan foods include strawberry rhubarb pie, new baking mixes, and cake balls and cookies. Marbled beef steak, leg of lamb, free range eggs, and chicken soup bones will be available from the ranchers.Several artisan food producers sent updates on what’s new this week. Returning this weekend with familiar food offerings are Jill Holden’s homemade breads and scones baked just the day before, plus her homemade jellies and jams along with butter from her neighbor’s cows. Savoy Sorbet reports they will have a return of their original Triple Lemon made with lemongrass, lemon balm and lemon thyme, not to be confused with their distinctively different Lemon Thyme Balm variety. Paul Wackym will be bringing a new cookie variety Cinnamon Kettle Corn made from corn meal and corn flour with sweet and salty additions. Salted Sour Lemon is the other newish variety he will bring along with some returning favorites.