Special Events This Week
Our in-house demo chef Annie is back! Come watch, learn, and sample. She will cook up the following recipes at the market. If she can do this in the middle of a market, you can surely make this wonderful menu at home.
- Kale Salad with Pear Wine Vinaigrette
- Beef in creamy red wine sauce with caramelized onions
- Winter Squash and apple doughnuts
On the Way In and Out
Those great greens that I love are coming back for their fall presentations. Kale, collards, and mustard greens -- and don’t forget those beet greens, which have a subtle peppery bite that offsets the sweetness of the beets themselves. I always cook the tops and bottoms separately, then serve them together with just salt, pepper, and a little butter.
The sweet baby pumpkins are now joining their relatives, the winter squashes, at the market, and I have reprinted as handouts some of the recipes from the most recent Southern Living to remind you -- or inform you for the first time -- how versatile these vegetables can be throughout the meal.
It’s also time to start thinking about the cuts of beef that lend themselves to slow cooking: chuck and round roasts, pork loin roasts, ground beef, and pork and lamb for meatballs, meatloaf, chilis and stews. Think chicken legs and thighs and pick up a couple of new comfort-inducing recipes for baked chicken.
Don’t forget those Cavanna pastas sitting over in the cooler -- think Daddy’s Famous Spaghetti Sauce to recipe or your favorite meat-based sauce.
Vendors With Us This Week
Fabbioli Cellars will be with us this week.
From the Market Master
I want to conclude this week the voluminous accounting of the things you miss by not shopping at your local farmers’ markets and to thank you for the feedback I received last week. As a preface to this I want to mention an important opinion piece in the September 23rd edition of The New York Times. The title itself is intriguing and the entire article well worth reading if you seem to work constantly and persistently to attain or maintain a healthy weight.
“Eating for Health, Not Weight” by Dr. Dean Ornish doesn’t present new information, but it does encourage us to take the data that are out there and think about them in a new and helpful way. How’s this for something to think about? “Perhaps the biggest misconception is that as long as you lose weight, it doesn’t matter what you eat. Yet being thin and being healthy are not at all the same thing. Being overweight is not necessarily linked with disease or premature death. What you eat affects which diseases you may develop, regardless of whether you’re thin or fat.”
If this intrigues you as much as it did me, read on. For further instruction, visit Dr. Ornish’s website and follow his advice for eating through his list of recommended foods for staying healthy.
With that in mind, here’s a little more incentive, hopefully, to shop for that healthy food at a farmers’ market near you.
The farmers’ market is a cauldron in the same way that our country is a melting pot. Food markets have different names all over the world, but in each country, they are where people come together to share their love of food and their commitment to its culture.
Food is the authentic voice of culture. It speaks to us even as it keeps us alive and healthy; it transports the history of the world to your table; it brings people together to share what we have created from the land over thousands of years. You will meet many others at a market who are just as enthralled with their culture as you are with yours and just as anxious to share it with you.
Our markets are often filled with music to remind you that our own culture is a melting pot of food and music . We bring you some of the best musicians in the area who perform at our markets for fun and profit -- well, maybe not profit. Considering what we can afford to pay them, they must surely do it for fun! Check out our fall event calendar as it begins to fill up. Watch for bluegrass, old-time, and jazz -- we’ve got it all!
See you at the market!