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    Fungus Among Us

    Modmarket obsesses over mushrooms for new seasonal winter menu

    Teresa Gubbins
    Dec 16, 2014 | 10:57 am

    Colorado-based Modmarket, the latest healthy-dining entrant in the Dallas area, has introduced a seasonal winter menu that reveals a bit of a fixation on mushrooms. New menu items prominently feature both shiitake and crimini mushrooms as ingredients.

    The mushrooms that Modmarket uses are a cut above the standard white button. A new pizza pairs seared wild mushrooms with Gorgonzola, red onion and wilted arugula on a crème fraîche base, in place of the usual tomato. And mushroom pear salad features shiitakes and criminis roasted with oil and seasoning, plus Bartlett pear, goat cheese and pecans.

    Mushrooms offer lots of positives other than just tasting good, says chef Nate Weir.

    "They're highly sustainable in that they grow in almost any setting," he says. "Seasonally delicious, mushrooms are packed with health benefits. Studies show shiitake mushrooms support our immune system, which is especially important in the winter. Shiitakes can also help prevent cardiovascular disease and are one of the best dietary non-animal sources of bioavailable iron, which is great for vegetarians."

    Modmarket also dabbles for the first time in soba noodles, which form the base of a new dish: coconut citrus soba noodles. Soba noodles also have magical properties.

    "Not only do they taste great and are good for you, but they're also an excellent choice this time of year," Weir says. "In Japan, they are traditionally eaten on New Year's Eve.

    "Studies show we tend to eat more during cold months. As temperatures drop, many begin to crave foods higher in carbohydrates and fat, like pasta and baked goods. Light but satisfying, soba noodles are a good source of fiber and protein, and they can help fill you up and help you feel full longer. They also contain only about half the calories and fat of the same amount of regular white spaghetti noodles."

    Well all right then. Soba it is.

    The coconut citrus soba noodles have a light, nutty flavor and a great textural experience from the combination of the buckwheat soba noodles and coconut. Red cabbage, carrot, scallion, cilantro, mint, sesame and ginger add a light crunch, while the citrus vinaigrette keeps the dish bright.

    Other items on the seasonal menu include a ciabatta sandwich and two warming soups. Red chicken melt is a spicy chicken salad sandwich that is lighter than traditional chicken salad. Smoky, spicy, vibrant Southwestern flavors come from a unique pepita pesto, aged white cheddar, tomato and mixed greens.

    The two soups are vegetable-based. Tomato basil is a creamy tomato soup with onion, celery, garlic, basil, sea salt, black pepper, cream, lemon juice, balsamic vinegar and Tabasco. This soup is gluten-free and vegetarian.

    Cashew butternut soup contains butternut squash, onion, carrot, parsnips, celery, garlic, shallot, sage, sea salt, black pepper, lemon juice, bay leaf, parsley and tomato paste. It gets an extra-creamy texture from the use of pureed cashews, a popular ingredient with vegan cooks. This soup is gluten-free, dairy-free and vegan.

    Modmarket has two branches open in the Dallas area Flower Mound and Plano with two more on the way. A spokeswoman says that the branch in Preston Hollow, at the northwest corner of Walnut Hill Lane and US 75, is set to open the first week of February, while Southlake will open in late April.

    Modmarket has mushrooms on the brain and on its pizza.

    Modmarket mushroom pizza
      
    Photo courtesy of Modmarket
    Modmarket has mushrooms on the brain and on its pizza.
    unspecified
    news/restaurants-bars

    Farm News

    Dallas farm-to-table champion Profound Farms closes produce operation

    Teresa Gubbins
    May 16, 2025 | 12:59 pm
    Profound Microfarms
    Profound
    Profound Microfarms

    A Dallas farm-to-table champion is pulling the plug: Profound Microfarms, the small farm in Lucas that provided locally-grown produce to chefs and the general public for nearly a decade, is shutting down its growing operation and discontinuing deliveries. Their final delivery and pickup day will be May 23.

    According to cofounder Jeff Bednar, they were simply unable to keep the business afloat.

    "It's always been tough for small farmers, and it's only getting harder," Bednar says. "I'd hate to count how many farmers and ranchers we've known in the last 10 years that have gone out of business. Honestly, I know very few farmers that could make it with out having off-farm income from a spouse or other sources."

    Jeff and Lee Bednar first bought their 2.6-acre plot in Lucas in 2014, then spent three years learning hydroponic methods and building industry relationships. In May 2017, they began selling produce to Dallas-area chefs, helping to support DFW’s burgeoning farm-to-table restaurant scene, delivering to restaurants multiple times per week.

    In 2018, Profound Foods received a USDA grant to create a local "food hub" — a business that helps small farmers grow by offering a combination of production, distribution, and marketing services. At their peak, by the end of 2019, they were serving 130 restaurants.

    And then the pandemic arrived. They pivoted, expanding into retail sales in March 2020, offering weekly home delivery and pickup outpost options for home consumers.

    Profound Microfarms lettuceBeautiful lettuces at Profound MicrofarmsProfound Microfarms

    "Unfortunately, running a year-round food hub became tougher than we can sustain right now," he says. "It's disheartening we were not able to make it work after trying for 11 years. But we were able to raise our daughters the way we wanted to and we really had a great run. Profound impacted hundreds of Dallas chefs and thousands of families in our community and we'll continue to do that, just differently."

    Over the years, Profound grew from harvesting greens to aggregating and delivering for other producers, then into community gathering spaces, commercial kitchens, and hands-on education.

    "Profound has never been just a farm — it’s our commitment to connecting North Texans with local food, and that commitment will keep evolving even as the farm operations wind down," Bednar says.

    So while the growing part has gone away, Profound will continue hosting cooking classes and other foodie events. In the interim, they'll also be listing their plants, hydroponic supplies, and greenhouses for sale.

    Some of their stats:

    • Moved more than $4.5 million of truly local food into North Texas kitchens.
    • Sent 75 cents on every dollar to 185 farmers, ranchers, and producers in North Texas.
    • Delivered 34,000+ restaurant and home orders.
    • Donated over 90,000 lbs of fresh food to area charities and food banks.
    • Hosted dozens of interns and hundreds of volunteers for hands-on learning on our farm.
    • Helped over 22 companies launch food-based business in our incubator kitchen and hub.
    • Hosted tours for more than 15,000 people, schoolchildren, and aspiring farmers.
    closingssustainabilityfarmer-diaries
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