Farmers Market of Grapevine

325 S. Main St.

Grapevine, Tx 76051


Open Thurs - Sat

8am - 4pm

In Season: 

Roasted Hatch Green Chile

Roasted Hatch Green Chile

Muscadine GrapesMuscadine GrapesHatch Chile Cornbread

Hatch Chile Cornbread

Hatch Monterey Jack Cheese Dip  Hatch Monterey Jack Cheese Dip

Pecos Cantaloupe  Pecos Cantaloupe

Hatch Green Chile Ice Cream Recipe!Hatch Green Chile Ice Cream


This recipe for Hatch Chile and Vanilla Bean Ice Cream is out of this world.  If you are even the slightest bit curious, you have to give this perfect antidote to the heat a chance to wow you!





"Fire and Ice Cream"

2      cups Whole Milk

1      cup Heavy Cream

3/4   cup Granulated Sugar - divided use

2      Vanilla Beans - split lengthwise

8      Hatch Green Chiles - roasted, peeled and seeded**, then diced; divided use

4      Egg Yolks

1/2   teaspoon Pure Vanilla Extract (spring for the good stuff!)


In a saucepan, scald the milk, cream, 1/2 cup of sugar, vanilla bean (pod and seeds) and half the Hatch Chiles, stirring constantly. In a small bowl, whip the egg yolks with the remaining sugar until smooth like a ribbon. Pour some of the scalded liquid into the egg and mix well.

Add that back to the scalded liquid in the saucepan and cook over low heat until it is thick enough to coat the back of a spoon.  Strain mixture into a bowl and add the vanilla extract.

Place the mixture in the refrigerator and chill completely.   Place in an ice cream maker and freeze according to the manufactures directions.   When it's about half frozen, about 10 minutes into the process, add in the remaining Green Chiles, diced very fine.  Makes about 4 cups.


**If you want your ice cream fairly hot, leave the seeds in.   For less heat, but still great flavor, remove the seeds from the chiles before dicing.

Drunken Chicken with Muscadine Grapes! Drunken Chicken with Muscadine Grapes

Here is a great way to put our perfectly ripe Muscadine Grapes to use this week!  Give it a  try and let us know what you think!



1 chicken (4 � - 5 pounds), cut into 10 serving pieces

1 � teaspoons salt

� teaspoons freshly ground black pepper

2 tablespoons extra virgin olive oil

5 cups thinly sliced Vidalia onion

3 large garlic cloves, thinly sliced

2 tablespoons Dijon mustard

1 bay leaf

� teaspoon red pepper flakes

1 cup white wine

3 cups muscadine grapes, halved and seeded (along with any skins that slip off)

� cup chopped flat-leaf parsley (leaves and tender stems)



Pat the chicken dry with paper towels: season with the salt and pepper. In a large Dutch oven, heat the oil over medium-high heat; working in batches, brown the chicken pieces on all sides and transfer them to a platter; discard all but 1 tablespoon of the oil left in the pan. Add the onions to the pan and cook for 4 to 5 minutes, stirring occasionally, until soft. Add the garlic, mustard, bay leaf, and red pepper flakes and cook, stirring, for 30 seconds or until the garlic is fragrant. Add the wine and deglaze by scraping the bottom of the pan; bring to a boil. Return the chicken and all of the juices that have collected on the bottom of the platter to the pan. Cover, reduce the heat to low, and simmer for 15 minutes. Add the grapes and skins and stir well; cover and simmer for 25 minutes, or until the chicken is cooked through and the juices run clear when the chicken is pierced with a fork. Taste the sauce and adjust the salt and pepper. Transfer the stew to a serving platter and sprinkle with parsley. Serve immediately. Serves 6.


Thank you for being a part of our farmers market family! 




Jack & Racquel Morehead