Pumpkins and Jellies and Meats. Oh my, Customers!
Thank you to everyone who joined us last weekend for our Fall Fest! There was great fun had by everyone!
Our farmers still have a ton of fall produce, veggies, fruits – which are so much sweeter when the weather is cooler! – herbs, jams, jellies, spices, meats, cheeses, baked goods, and much more! It’s going to be a wonderful shopping weekend.
Here are some other goodies our vendors are serving up this weekend!
Lake City Bakers: We will be bringing some new fall treats this weekend! We will have Apple Cider Donut Bread as well as Caramel Apple Pies! Most of our treats also freeze well, so don’t be afraid to stock up for parties and holidays!
Gem State Mushrooms: We will be at the Market with black pearl, king trumpet, lion’s mane, and pioppino. Stop by booth #27 for some lion’s mane cab cakes!
Westwood Pen Company: Looking for unique, local, hand-crafted gifts for the holidays? Consider a woodturned pen from Westwood. The perfect gift for anybody who you think deserves quality. Come check out the new fountain pens and ask about the custom laser engraving option!
Rider Mushroom Co.: We will be at the Saturday market with Blue Oyster, Pink Oyster, Indian Oyster, Old Road Oyster, and Lion’s Mane mushrooms. We will also have a variety of mushroom Grow Kits.
Lake City Juice: This weekend, I’m discounting my cleanses, 6-packs, and 12-packs. I’ll have ginger and turmeric shots too! Thank you for a good season!
Solunar Nutrition: Our Rachel Jean’s Ultimate Green Drink is perfect for keeping you healthy during the changing of the seasons. This Hawaiian Spirulina Superfood Supplement empowers you with: Rich Protein, Heavy Metal Detox, Natural Energy, All 21 Amino Acids, Vitamins C / E / B Complex, and much more!
Blue Wildrye Farm: Cook Up Something Cozy With One of our NEW Fall Bundles! Our Cozy Braising Bundle has a little of everything: beef stew meat, a pork sirloin roast, beef shanks for Osso Bucco, and makings for tasty meatballs and meatloaf. Serves 30. Our Meatball/Meatloaf Pack includes our 100% grass fed and finished beef with our pasture raised Berkshire pork for mouthwatering meatballs and meatloaf. Serves 12.
Idahome Espresso: It’s fall! We will be serving a delicious fresh-pressed apple cider over ice topped with dreamy whipped cream.
Reminder: Bring your market basket for your shopping or a box for your plants. Our vendors also appreciate small cash bills, especially if you are shopping early.
Fresh this Week:
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On Stage:
Saturday: Rusty Jackson
To keep you warm on a cold night. Pair with a sourdough baguette from Back Pocket!
- 1 1/2 lbs pork shoulder cut into cubes
- 3/4 lb Kabocha or other winter squash peeled and seeds removed, cut into cubes
- 1 medium onion finely minced
- pinch nutmeg
- sprig rosemary
- white wine, to taste
- vegetable broth, chicken stock or water
- sea salt and pepper
- extra virgin olive oil
- fresh parsley finely minced
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In a large sauté pan or braiser, sauté the onion or shallot gently in butter and olive oil until soft and translucent.
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Add in the cubes pork shoulder, raising the heat some, and sauté, seasoning as you go with salt, pepper, nutmeg and rosemary. (Take care to modulate the heat so that the onion doesn't burn.) When the pork is nicely browned, add the white wine and let it evaporate, scraping up the brown bits at the bottom of the pan.
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Add the broth or water, perhaps a small glassful, just enough to cover the entire bottom of the pan. Cover and simmer for 30-45 minutes, until almost tender. Check in from time to time to turn the pork and, if need be, add more water or broth to keep things moist.
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When the pork is nearly tender, add the winter squash and continue simmering for another 10 minutes or so, until both the pork and squash are fork tender. Add minced parsley if using and give everything a turn.
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Transfer the pork and squash to a serving dish, together with their cooking juices. If you want a proper sauce, add more water or broth to the pan and, once again, scrape up all the brown bits. Pour over the resulting sauce over pork and pumpkin. Sprinkle with more minced parsley and serve hot.
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