1890 Marketplace Granbury

06/17/2026

🌟 TWO HOT NEW PRODUCTS HAVE ARRIVED! 🌟

Turn up the flavor with our newest arrivals at 1890 Marketplace:

🍯 Hot Honey Vinegar Condimento
Sweet heat with a tangy twist — perfect for pizza, wings, grilled veggies, salads, and marinades.

🌿 Chimichurri Verde Fused Olive Oil
A bold blend of herbs and garlic that adds fresh flavor to steaks, chicken, seafood, roasted vegetables, and bread dipping.

🔥 Come in and sample both today!
Discover your new favorite flavor combination.

📍 1890 Marketplace
Granbury
Dallas
Mansfield

ShopLocal MansfieldTX 1890Marketplace FlavorStartsHere

06/15/2026

Featured Product: ✨Jamaican Ground Allspice Star 💫

🍛 Kashmir Style Lamb Shank 🍛
INGREDIENTS
Makes 2 servings
• 2 Lamb Shanks
• 1 Teaspoon Kosher Sea Salt Flakes
• 1 Teaspoon Ground Black Pepper
• 1 Tablespoon 1890 UP Extra Virgin Olive Oil
• 1/2 Small Onion, chopped
• 4 Garlic Cloves, crushed
• 1 Teaspoon 1890 Jamaican Ground Allspice
• 1/2 Teaspoon 1890 Yellow Mustard Seed
• 1 Teaspoon 1890 Ground Turmeric
• 1/2 Teaspoon 1890 Organic Saigon Cinnamon
• 1/2 Teaspoon 1890 Ground Black Peppercorns
• 2 Thyme Sprigs
• 2 Organic 1890 Bay Leaves
• 1 Green Cardamom, crushed
• 2 De-Stemmed Thai Chiles
• 4 Fluid Ounces Canned, Diced Tomatoes
• 2 Cups Chicken Broth
DIRECTIONS

1. Preheat oven to 325°F.
2. Season both lamb shanks with salt and ground black pepper. Heat large oven-safe skillet over medium-high heat and add ghee.
3. Add lamb to skillet and sear on all sides, turning every few minutes for even browning. Remove lamb from skillet when browned.
4. Add onion and garlic cloves and cook for 2 minutes. Add allspice, mustard seed, cinnamon and ground black pepper and cook for 3 minutes more before adding remaining ingredients.
5. Cover pan with aluminum foil, place in oven and braise shanks for 1 hour.
6. Remove pan from oven and turn pieces over. Cover, return pan to oven and braise for another 1-1/2 hours. When lamb gives easily from bone, it is done.
7. Remove shanks from sauce, strain sauce and serve with lamb.

06/15/2026

Featured Product: 🌿 🧄 Chimichurri Blend 🧄 🌿

🥩 Chimichurri Rubbed Flank 🥩

INGREDIENTS
• 3/4 Cup 1890 Chimichurri Blend
• 6 Tablespoons of Water
• 3/4 Cup 1890 Chimichurri Verde Fused Olive Oil
• 1/4 Cup 1890 Espresso Balsamic Vinegar
• 3 Pounds Flank Steak

DIRECTIONS

1. Mix Chimichurri Blend, water, olive oil and balsamic vinegar in large bowl. Transfer 1/3 of mixture to small bowl and set aside. Add flank steak to the large bowl and toss to coat the mixture on both sides. Cover bowl, and place in refrigerator for at least 1 hour, and up to 4.
2. Heat grill over medium-high heat. Remove steak from marinade, and place on grill. Cook for 4 to 5 minutes, or until browned on bottom. Flip, and brown on the other side, 4 to 5 minutes, or until meat thermometer registers internal temperature of 130°F. Remove flank steak and let rest for at least 5 minutes.
3. Thinly slice steak against the grain. Serve with reserved chimichurri sauce.

06/10/2026

06/03/2026

05/27/2026

Featured Product: 🧁Granulated Molasses🧁

🧁Molasses Buttercream Frosting🧁
INGREDIENTS
Makes 3 cups
• 4 Sticks Unsalted Butter, room temperature
• 4 Cups Powdered Sugar, sifted
• 2 Tablespoons 1890 Molasses Powder
• 1/4 Cup Milk Or Cream
DIRECTIONS

1. Beat butter in medium bowl with electric mixer on medium-high until light and fluffy.
2. Turn mixer down to medium and add sugar, 1/2 cup at time, and beat until incorporated. Scrape down bowl with spatula, if necessary.
3. Add Molasses Powder, 1 tablespoon at a time, until incorporated.
4. Add milk or cream, 1 tablespoon at a time, and continue beating until frosting reaches desired consistency.

05/27/2026

Featured Product: 🍋 Lemon Pepper Blend🍋

🍗Roasted Lemon Pepper chicken 🍗
INGREDIENTS
Serves 4
• 1 1/2 Tablespoons 1890 Lemon Pepper Blend
• 1 1/2 Teaspoons Fresh Thyme Leaves, minced
• 2 Garlic Cloves, minced
• 2 Tablespoons Unsalted Butter, softened
• 2 Teaspoons Kosher Sea Salt Flakes, divided
• 1 Whole Chicken
• 1 1/2 Tablespoons 1890 UP Olive Oil
• 2 Lemons, halved
DIRECTIONS
1. Preheat oven to 350°F, and grease roasting pan.
2. Combine Lemon Pepper Blend, 1 teaspoon of salt, thyme, garlic and butter in small bowl.
3. Carefully pull back chicken skin and rub butter mixture between meat and skin.
4. Drizzle chicken with olive oil and season with remaining salt and Lemon Pepper Blend. Place in baking dish, along with lemons.
5. Transfer to oven and bake until golden brown, juices run clear and meat thermometer inserted into thickest part of inner thigh registers 160°F to 165°F.
6. Remove from oven and let rest on cutting board for 10 minutes. Skim fat from top of pan juices. Place meat on platter, drizzle with pan juices and squeeze roasted lemons on top of chicken before serving.

05/24/2026

Celebrate Memorial Day with 25% off all spices! Use code SPICE25. Available online only! Limited Time
https://conta.cc/3RuKH5Q

Email from Eighteen Ninety Memorial Day Sales. End Monday!   SHOP SPICE & BLEND SHOP OLIVE OIL   Happy Memorial Day! This weekend we honor the brave men and women who gave everything for our fre

05/13/2026

Featured Product: 🌶️ Jalapeño Chile Powder 🌶️

🥑Fully Loaded Guacamole with Pepitas🥑
INGREDIENTS
Serves 4
• 1/4 Cup Diced Sun-Dried Tomatoes
• 3 Ripe Avocado, peeled, pits removed
• 1/4 Cup Cooked Bacon, crumbled
• 1 Lime, juiced
• 1/4 Cup Fresh Cilantro, finely chopped
• 1 Teaspoon 1890 Jalapeño Chile Powder
• 1/2 Red Onion, minced
• 2 Cloves Garlic, minced
• 1890 Roasted Garlic Pepper Salt to taste
• 1/4 Cup Roasted Salted Pumpkin Seed Kernels (Pepitas), chopped
• 1 Bag Fresh Tortilla Chips
DIRECTIONS

1. Place Sun-Dried Tomatoes in small bowl and submerge in 1/2 cup hot water for 15 minutes. Drain and discard liquid.
2. Mash avocados in medium bowl until chunky using back of fork. Add reserved tomatoes, bacon, lime juice, cilantro, Jalapeño Chile Powder, onion and garlic. Season with salt and stir to combine.
3. Garnish with roasted, salted pumpkin seed kernels and serve with tortilla chips or use in burritos and tacos.

05/13/2026

Featured Product: ✨Roasted Ground Cumin✨

🍟 🥔 Spiced Cottage 🍟 🥔
INGREDIENTS
Makes 4 servings
• 2 Large Russet Potatoes, rinsed in cold water
• 2 Tablespoons 1890 UP Extra Virgin Olive Oil
• 1 Tablespoon Dark Coriander Seed, cracked
• 1 Teaspoon 1890 Roasted Ground Cumin
• 1 Teaspoon 1890 Sweet Hungarian Paprika
• 1 Teaspoon 1890 Thyme Leaf
• 1/2 Teaspoon 1890 Ground Black Pepper
• 1 Teaspoon 1890 Coarse Sea Salt Flakes
DIRECTIONS

1. Preheat oven to 400°F, and line large baking sheet with aluminum foil.
2. Cut potatoes lengthwise into 10 wedges.
3. Add oil and spices to large bowl and mix well. Toss potatoes in bowl to thoroughly coat with spice mixture, leaving remaining oil in bowl for later.
4. Spread potatoes out evenly onto prepared baking sheet. Season with salt and black pepper, transfer to oven, and bake for 20 minutes.
5. Remove potatoes from oven and lightly toss again in bowl with oil and spices. Place sheet back into oven and bake again for 20 to 25 minutes, until brown and crisp.