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.   


Roasted Jewel Vegetables 


Root Vegetables

  • 1 sweet potato
  • 1 red onion
  • 2 carrots
  • 2 parsnips
  • 1 small celeriac
  • 2 red beets
  • 1 turnip
  • 2-3 tablespoons olive oil (available at Texas Olive Ranch)
  • 1/2-3/4 cup chopped pecans
  • 1/2-3/4 cup crumbled feta or goat cheese

Balsamic Dressing

  • 2 Tablespoons olive oil (available at Texas Olive Ranch)
  • 1 Tablespoon balsamic vinegar (available at Texas Olive Ranch
  • 1 Teaspoon Dijon mustard
  • 1 Tablespoon lemon juice, freshly squeezed
  • 1/3 up fresh parsley, chipped
  • salt and pepper to taste


  • Preheat oven to 425 F
  • Peel and chop vegetables into similar sizes.
  • Place on parchment paper on a large sheet pan.
  • Toss vegetables with olive oil.
  • Arrange vegetables in a single layer and roast for about 30-40 minutes.
  • Turn over a few times while cooking.
  • Add pecans during last five minutes of cooking time. 
  • Remove from oven and transfer vegetables to a serving dish.
  • Drizzle with balsamic dressing (see below).
  • Sprinkle crumbled cheese.

Balsamic Dressing

  • While vegetables are roasting whisk together all ingredients for the dressing.
  • Set aside until ready to use.