Savor fall flavors with us, Market Customers!
Fall is in the air, and the veggies are ripening quickly and getting sweeter by the day. We have winter squash, gourds and root vegetables in abundance, as well as stone fruit (peaches), pears, and apples (coming soon). Our Fall Fest is just around the corner too (September 24)!
NOTE: The last Downtown Wednesday Market is on September 28th, the last Saturday Hayden Market is on October 22nd, and the last Market of the season is on Saturday, October 29th at our Downtown CDA location.
Hand grown mushrooms are a wonderful fall edition to any meal. This Saturday, Rider Mushroom Co. will have Blue Oyster, Old Road Oyster, Nilla Oyster, Pink Oyster, Lion’s Beard, and Bear’s Head mushrooms along with grow kits to get you through the winter.
Spice up those mushrooms or a couple of grass-fed steaks or locally-raised pork chops from the Market with Sandia Spice Company‘s new Whiskey BBQ Rub, Prairie Ranch, or Sandia Sage Seasoning. And next month, look for their popular Mulling Spice just in time to make warming drinks for the holidays.
Beauty Bay Winery will be at the market this weekend with a local favorite – Huckleberry 100% Natural Fruit Wine (going fast!) – as well as Dry Raspberry wine and Apricot wine. These bottles make great gifts and easy sipping at your fall gathering.
Nothing says fall like the combination of baked goods and fall flavors. Make sure you stop by one of our bakers’ booths and pick out your favorite pie, cake, pastry, cookie, handpie, sourdough loaf, quick bread, candied apple, or other scrumptious goodie to enjoy while listening to our Saturday and Wednesday live musicians (see below) or to take home and share with your family. MaK Bread will have a special, extra large fruit and nut baguette at both Markets!
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:
Saturday: Jerry Lee Raines | Wednesday: Dave & Rey
Glide through fall with this delicious vegan soup made with seasonal veggies. Pair with pesto, a hard cheese or a crusty loaf of bread.
- 1-2 Tbs olive oil
- 1 medium onion or large leek, diced
- 2 cups diced celery (2 stalks)
- 2 cups diced carrot (2 medium)
- 1 cup diced fennel bulb (optional)
- 4 cloves garlic, roughly chopped
- 1 Tbs fresh thyme, oregano or tarragon substitute 1 1/2 tsp dried thyme, dry Italian seasoning or Herbs de Provence
- 2 Tbs white wine, vermouth, or sherry cooking wine (optional)
- 2 cups diced zucchini or yellow summer squash
- 2 cups chopped green beans
- 1 ear corn, kernels cut off
- 4 cups vegetable stock or broth of your choice
- 2 cups water
- 2 bay leaves
- 1 tsp kosher salt
- 1/4 cups fresh Italian parsley or basil ribbons
- 1/2 tsp lemon juice or vinegar (at the end)
- pepper, cayenne or chili flakes, to taste
- drizzle olive oil
- grated pecorino cheese
In a large pot or dutch oven, heat oil over medium heat. Add onion and saute until deeply golden and fragrant, 5 minutes.
Add carrots, celery, fennel, garlic and thyme. Saute 7-8 minutes, stirring often. At this point you could splash with white wine, dry vermouth, sherry wine ( all totally optional) just a couple tablespoons and cook it off.
Add zucchini and green beans ( and optional tomatoes, cabbage, potatoes, or bell pepper) stock, water, bay leaves and salt. ( You will add the corn later).
Bring to a simmer, cover and simmer until carrots are just tender about 10-12 minutes. Add corn. Cook 3-4 more minutes, then stir in the fresh parsley.
Taste. Often (especially if leaving the tomatoes out) I’ll add a tiny splash of acid- like lemon juice or apple cider vinegar, be very conservative, 1/2 teaspoon, and add more to taste. Season with pepper and a pinch of cayenne or chili flakes. If broth tastes bland, it probably needs salt and acid.
Serve with a drizzle of good olive oil, crusty bread, or shaved parmesan or pecorino. Enjoy!
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