Fun, Local, Farm Grown Food and Healthy Living

Visit the Frisco Rotary Farmers Market every Saturday from April 21, 2018 through October 27, 2018, 8:00 a.m. until noon for farm fresh produce, meats, eggs, baked goods, preserves, fresh flowers, soap, handcrafted items and more.  Check out our calendar for entertainment, special events and kids' activities  This Saturday (8/11/2018) Tati Streidl will be performing songs to shop by!  Come on out and enjoy the music, a delicious breakfast taco from Taco Deli, a bottomless cup of coffee (made by our own Barking Owl Coffee Roasters) at the Rotary Club of Frisco table and all the wonderful fresh veggies, meats and eggs.   We will have Big Buck the Buck Creek rooster stickers at the Rotary Club of Frisco booth..   Stop by and see us! 

***NEW and COOL***

Frisco Rotary Farmers Market t-shirts!  Show your support for local farmers, ranchers and artisans by buying and wearing the coolest shirts in Frisco!  $15 at the Rotary Club of Frisco booth.  

Vendor update:   The following vendors will be at the 7/28 market:

AP's Apiaries, Barking Owl Coffee Roasters, Blumen Bus, Bonnie Jean's Preserves & Breads, Colby Snacks Dog Treats, D & D Produce, Denton Creek Farm, Flutterbeads Boutique, Greek Mama's Bites, Greenheart Exchange, Health by Design, K Bar K Meats, La Esperanza, Lush Smoothies and Juices, Olives and Oil, Overland Essentials, Tacodeli, Texas Custome Made, The Cookie Crave, The Pampered Chef and TKO Bath and Body.   

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Heavenly Pike's Peak Roast

Ingredients:

3 lbs 8 oz pikes peak roast (available on special from K Bar K Meats)

2 Tablespoons olive oil (available from Texas Olive Ranch)

1 onion, large, chopped (available from La Esperanza)

3 carrots, big, chopped

2 cloves of garlic, chopped (available from La Esperanza)

2 tomatoes, chopped (available from La Esperanza)

2 cups red wine ( I used Merlot)

3 cups water, divided

salt to taste

freshly ground pepper

Directions:

Preheat your oven to 325 F.

Wash the roast and pat it dry. Season with salt and pepper.

Heat a Dutch oven on medium- high heat, add the oil, and brown the roast from all sides really well.

Remove roast from the pot and add the onions and carrots and cook until well done and browned.

Add the garlic and cook for another minute.

Pour the red wine into the pot.

 Stir well to loosen all the brown bits on the bottom of the pot.

 Season with salt and pepper. Add 2 cups of water and the tomatoes.

Return the roast to the pot and place the pot with closed lid into the oven. Cook for about 3 hours or until the roast is very tender.

Remove pot from the oven and the roast from the pot. 

Add one cup of water and mix the sauce with a stick blender until well pureed. Season with salt and pepper.

Cut the roast against the grain into 3/4 inch slices. Return the slices to the pot and cover with the sauce.

Serve with some egg noodles and green salad.

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