Farmers Market News

Dallas Farmers Market engages nonprofit advocate to wrangle farmers

The Dallas Farmers Market has engaged an organization called GROW North Texas to serve as its liaison with farmers. The nonprofit's manager has been called a "passionate activist" for a just and sustainable local food system.

Founded in 2012, GROW North Texas is led by executive director Susie Marshall, who is also president of Dallas Farmers Market Friends, the longtime support group that promotes community awareness and raises funds for the market via classes and events, such as the annual Hoedown, which takes place every November.

Marshall is also president of the board of the Texas Organic Farmers & Gardeners Association and founder of the Gleaning Network, which collects unwanted vegetables and fruits from post-harvest fields and orchards.

The mission of GROW North Texas is "to connect North Texans to food, farms and community in order to create a sustainable, secure regional food system that enriches the land, encourages economic opportunity through food and agriculture, and supports equitable access to healthy, nutritious food for all."

"The mission of GROW North Texas is right in line with ours," said managing partner Brian Bergersen in a release.

Its responsibilities at the market will include supervision and facilitation of communication and support for the farmers who sell in the market; recruiting new farmers; verification of registered farms and their crops; encouraging feedback and mutual education; coordination of crop diversity and planting; market operations for setting rates and maintaining market standards for sales and customer relations; enforcing rules, regulations and produce standards; health code compliance; and optimizing the vendor mix in Shed 1 as the growing seasons change.

GROW North Texas will also work with management to develop an information booth in Shed 1, which will provide information about the market, the farmers and produce availability.

Now under construction, Shed 1 is scheduled to reopen in June, primarily for farmers but with some "farmers' representatives" and possibly other local merchants, depending upon seasonal availability. Farmers are slated to get a whole new round of amenities, including heaters, fans, misters, sinks for washing produce, larger stalls to accommodate more storage and a fresh coat of paint.

There are also plans to build a stage at the east end of the shed for live music on the weekends. Vehicular traffic will no longer be allowed; on the upside, the new Shed 1 will accommodate more than double the number of farmers.

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Now open

Taiwanese restaurant in Frisco brings soup dumplings to 2nd DFW location

Photo courtesy of Kitchen Master

Kitchen Master's menu spans traditional dumplings, fresh sashimi, prime cuts, and house noodles.

A Taiwanese restaurant known for its handmade soup dumplings has debuted in Southlake: Kitchen Master is now open at 3311 E. State Hwy. 114, in the space previously occupied by Mughlai Fine Indian Cuisine, which closed in 2024.

The first restaurant opened in Frisco in 2020, followed by locations in Tamsui, Taiwan, and Suwanee, Georgia.

Kitchen Master is owned by Ian Peng, a Taiwanese entrepreneur who moved to the U.S. when he was 8 years old. He comes from a family of restaurant owners in Taipei and grew up working in the kitchen before moving on to Japanese restaurants and eventually launching his own concept.

While the original Frisco location focused on authentic Taiwanese cuisine, the Southlake restaurant expands into broader Pan-Asian influences, along with a deep selection of Japanese dishes inspired by Peng’s background.

Highlights of the Southlake menu include:

Mala Berkshire pork house soup dumplings
Szechuan Berkshire pork wontons infused with Chinese spices
Lamb chops with homemade chimichurri and lemongrass aioli
Hamachi crudo with strawberry vinaigrette and yuzu juice

There’s also a nigiri tasting sampler, described as a mini omakase experience featuring chef-selected fish and toppings.

Most entrees are priced under $30, while noodle and rice dishes stay under $20. The restaurant also features a raw bar with traditional sushi rolls starting at $10 and signature rolls at $16. For lunch during the week, an assortment of stir-fry options is available for around $15, each served with soup and a rice bowl.

“Our focus is on the best ingredients we can use," Peng says. "We elevated our menu with prime cuts and better meats that result in a more flavorful and delicate dish."

A full bar serves cocktails made with premium spirits, with an emphasis on artful presentation. A happy hour menu will launch soon, they say.

Craft cocktails at Kitchen Master feature house-made syrups, fresh garnishes, and premium spirits.Photo courtesy of Kitchen Master

Spanning 9,000 square feet, the Southlake location includes a raw bar, dedicated cocktail bar, spacious main dining room, and patio.

“For our new restaurants in Georgia and Taiwan, we introduced a more modern look and a relaxed eating environment, and we’ve brought that same vision to Southlake,” Peng says.

Hours are 11am-9 pm Tuesday-Thursday and 11 am-11 pm Friday-Saturday. It is closed Sunday and Monday.

While the restaurant is already open for service, they are planning a grand opening event in September, they say.

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