Local, Farm Grown Food and Healthy Living

We're back this Saturday, 12/11/2021 from 8:00 a.m. until noon.

Come on out and start stocking up for the holoidays!

  Want to become an FRFM vendor?  Click here.

Click here  to see what produce is available in North Texas in November

Click here to see the vendors that will be at this Saturday's market


 The Rotary Club of Frisco booth will hae a bottomless cup of Barking Owl coffee for sale along with ice cold water and Tacodeli breakfast tacos.

Click here to see the vendors that will be at this week's market. We have lots of returning and new vendors at the market this week!

Click here to see featured products at this week's market.

Our vendors have implemented safety measures to protect our volunteers and customers. To check out our COVID 19 procedures, click here.

Not comfortable shopping at the market?

Shop the Virtual Frisco Rotary Farmers Market! Click here to see what our vendors are currently offering.

In many cases they will deliver to you!

See you at the market

on Saturday!


Oven Baked Salmon with Blueberry Chipotle Glaze


6 (5-6 ounce) salmon filets

1 TBSP olive oil (available at Texas Olive Ranch)

Salt and freshly ground black pepper

2 cups fresh or frozen blueberries

1 chipotle pepper, seeded and chopped

1/2 cup honey (available at AP Apiaries)

1 garlic clove, crushed

Juice of one lemon

2 tsp. corn starch

1 TBSP cold water

Instructions for Salmon

Coat a large cast iron skillet with 1 TBSP of olive oil and place in a preheated oven at 400 degrees for 10 minutes until pan is very hot.  Sprinkle the salmon patties with salt, pepper and lemon juice.  Place salmon in pan, skin side up.  Cook for 2-3 minutes and turn over.  Glaze with blueberry chipotle sauce.  Bake for another 2-3 minutes.  

Instructions for Blueberry Chipotle Sauce

In a medium saucepan, put the blueberries, chopped chipotle pepper, honey, lemon juice and crushed garlic clove.  

Bring to a simmer on medium high heat and continue cooking for five minutes or until blueberries are soft enough to mash.  Crush the blueberries and continue to simmer.  Mix the corn starch with the cold water and add to the sauce.  Bring to a llow boil and continue cooking for three minutes.   Season to taste lightly with salt and pepper.  Remove from heat and serve over salmon.