The Coppell Farmers Market is a one-stop shopping trip for fresh, seasonal produce, pastured meats, eggs, breads and locally made foods. All products sold at the Coppell Farmers Market are grown, raised and/or produced directly by the vendor within the North Central Texas region, with the exception of full disclosure and approval of selling another’s product.

Weekly and seasonal offerings:
Grass fed beef, natural pork & chicken, eggs from free range hens, Gulf coast seafood, wild-caught Alaska salmon, tomatoes, lettuces and varieties of greens, herbs, beets, turnips, radishes, spring and large onions, mushrooms, new potatoes and sweet potatoes continue to be offered in addition to honey, cheese, pasta, artisan breads, pies, cookies, cake balls, soup & dessert mixes, herb-infused sorbet, chips and salsa, granola, spice blends, pecans, spiced nuts, Texas olive oil, coffee and tea.
Find bedding plants for spring/summer color, herbs or vegetables. Look for doggie treats, custom soaps and soy candles, worm castings, worm wine or pre-order vermi-composti

This event is hosted by Tarrant County Greenweavers. Join us for some composting down on the farm.
Jon Reinke will be instructing (hands on) in the correct method of traditional composting and also Vermicomposting.

For the truly intrepid, Rebecca Hurst will be giving a primer on Black Soldier Fly ...
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Fall is the second great planting season, so come peruse our perennials and native Texas plants. Browse our selection of decorative grasses, shrubs and bulbs as well. Planting in the fall is a great opportunity to give your plants a jump start on the Texas summers.

Event is hosted by the Tarrant County Urban Homesteading Community. Tina Arons, Master Composter, is hosting. Join us for discussion and a teeny bit of hands on, as Tina is bringing some samples.

Transform your property into a sustainable, food producing, eco-friendly habitat. Our workshops feature some of the best and brightest eco-minded enthusiasts in the DFW area. The USE workshops are designed for beginning and advanced gardeners and/or eco-friendly homeowners who are seeking solutions to move their homestead to the next level of sustainability. Cost: $100 each or $80 per workshop when you register for both USE workshops (First workshop held Sept. 15). To register, go to the Texas Worm Ranch website and click on the "U.S.E." tab where you can pay via PayPal or by check (with a deadline of 14 days prior to each workshop.) See website for itinerary. Email builduse@gmail.com.

Transform your property into a sustainable, food producing, eco-friendly habitat. Our workshops feature some of the best and brightest eco-minded enthusiasts in the DFW area. The USE workshops are designed for beginning and advanced gardeners and/or eco-friendly homeowners who are seeking solutions to move their homestead to the next level of sustainability.

Cost: $100 each or $80 per workshop when you register for both USE workshops. To register, go to the Texas Worm Ranch website and click on the "U.S.E." tab where you can pay via PayPal or by check (with a deadline of 14 days prior to each workshop.)
Second workshop held on Sept. 29.

See website for itinerary. Email builduse@gmail.com.

Class presented by the Tarrant County Master Gardener Association. Fee is $15. To register or for more information, contact Billie Hammack at 817-884-1296 or blhammack@ag.tamu.edu.

Class presented by the Tarrant County Master Gardener Association. Fee is $5. To register or for more information, contact Billie Hammack at 817-884-1296 or blhammack@ag.tamu.edu.

The Tarrant County Master Gardener Association presents the class. Fee is $45.

This event is hosted by the North Texas Environmental Meetup Group. In addition to talking about water, the group will also be talking about the latest environmental news and then move on to member suggested topics.

This event is scheduled around dinnertime, so feel free to come a little bit early and get a bite to eat or pick up a pint while we're there. Since we'll be taking up some space, it's only fair to give back a bit to the restaurant.