Welcome, OUR next Missouri City market day is Saturday 1 Sept,  9am-1pm.

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There’s a move in the United States towards a more seasonal style of eating where one eats what is locally available in season. Some nutritionists and scientists suggest eating seasonally available foods is better for your body, because humans ate seasonal produce for thousands of years before refrigerated shipping changed all that. Still, eating produce in season only makes sense. Lighter fruits and vegetables are available seasonally in the spring and summer, while heartier winter vegetables like squash and parsnips provide sustenance for the autumn and winter. 

Meet the farmers who grow your food.

Dog Culture: Even though we love your pets our rules and regulations do not allow us to have them entering the market. This is to ensure the health and safety of all market patrons.



  • 3 small yellow squash (total 1 pound/500 g) 
  • 3 tablespoons vegetable oil 
  • 1/2 small onion, shredded on the largest grating holes of a box grater 
  • 1 small fully ripe tomato, such as plum (Roma), cut into 4 pieces 
  • 1/2 teaspoon cumin seeds 
  • 1/4 teaspoon ground turmeric 
  • 1/4 teaspoon ground red pepper (cayenne) 
  • 3/4 teaspoon salt 
  • 1/4 teaspoon ground black pepper 
  • 1 cup (250 ml) water

Yellow squash: In season vegetable

Yellow squash is a summer squash with a mildly sweet and tender flesh and thin yellow skin. A good yellow summer squash will be small, firm and have tender skin free of blemishes and bruising. It may be kept in a plastic bag in the refrigerator for no more than 5 days. Yellow squash has beta carotene and lutein, which are important for good eye health. It also has vitamin C and manganese, which promote healthy bones. You can use any summer squash in season for this curry.

INSTRUCTIONS: Wash the squash. Cut off both ends and discard. Slice into thin circles, about 1/4-inch (6 mm) thick.

Pour the oil into a medium saucepan and place over medium heat. When the oil is heated, add the onion. Sauté until the onion is golden brown, stirring frequently, about 5 minutes. Reduce the heat to medium-low and add the tomato. Cover the saucepan and cook until the tomato becomes completely soft and mashed and is combined with the onion to form a coarse paste, stirring every minute or so and lightly mashing the tomato, about 5 minutes.

Add the cumin seeds, turmeric, red pepper, salt and black pepper. Stir to combine. Cook uncovered for 3 minutes, stirring frequently.

Add the squash. Stir to combine. Cook for 2 minutes, stirring frequently.

Add the water. Bring to a rolling boil over high heat. Stir and reduce the heat to medium-low. Simmer until the squash is tender, stirring occasionally, about 10 minutes. Some of the water will cook off, but the dish will still have a curry base. Enjoy now or let cool to room temperature and refrigerate or freeze for later!

Market Highlights

Vendor Spotlight


CHILESQUILES is the essential Chilaquiles Sauce, Texas-made and handcrafted in small batches with fresh, natural and sustainable ingredients to share the tradition of Homemade Mexican Cuisine in every jar. It is an artisanal fresh-crafted sauce that is always made with care. Their family has always had a tradition of enjoying a Sunday morning breakfast of Chilaquiles. That is why they decided to share their sauce with you so you can start a weekend cooking tradition of your own of enjoying Chilaquiles with your family and friends any time you like.

Food Truck Vendors 1 Sept

Smoothie Strong 

Smoothie Strong uses carefully sourced ingredients including the finest fruits, to freshly blend their refreshing selection of smoothies and smoothie bowls. Their  mission is to enlighten and educate that eating and living healthy is fun, easy and delicious! If you're coming to the market early try one of their smoothies for breakfast!

Thank you to our Super Partners