Celebrate Fall Fest with us, Market Customers!
It’s Fall Fest at the Market! Come celebrate cooler nights and balmy days with pumpkin painting, scarecrow making, and craft activities for the kids as well as caramel apples and hot spiced cider to buy! Our farmers will have piles of pumpkins, gourds, and winter squash, along with Indian corn and lots of fall-flavored baked goodies from our bakers, like pumpkin pie, pecan pie. and pumpkin, banana, and chocolate zucchini bread. YUM!
Good Shepherd Lamb is taking orders again for whole and half lambs. The meat comes cut and wrapped ready to stash in the freezer for enjoying all winter long. Order this week for delivery in 1-2 weeks.
Last call for DOMA Coffee’s Summer Lovin’ Organic Peru-Ethiopia seasonal roast. They will be bringing a lot of cans to take home and sip the last vestiges of summer.
MaK bread will be making warm and gooey grilled cheese sandwiches this weekend, and there will be scrumptious hot foods to savor in the food court. Coffee Roboto also returns with Maple and Dirty Earl Lattes.
Fresh this Week:
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Reminder: Bring your market basket for shopping or a box for your plants. Wagons are available but limited. Our vendors also appreciate small cash bills, especially if you are shopping early.
On Stage:
Saturday: Deep Roots | Wednesday: Echo Elysium
This warm and comforting stew made with all the fall market ingredients is perfect for cool weather and changing leaves.
- 1 Tbsp extra virgin olive oil
- 2 lbs lamb shoulder roast, cut into 1-inch cubes
- 1 onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- sea salt and pepper, to taste
- 3 garlic cloves, minced
- 1/4 cup tomato paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 6 cups low-sodium beef broth
- 1 cup red wine
- 1 Tbsp Worcestershire sauce
- 3 sprigs fresh rosemary
- 2 bay leaves
- 2 lbs baby potatoes, halved
- 1/4 cup fresh parsley, chopped for garnish
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Heat the oil in a large dutch oven or stockpot over medium-high heat. Add lamb and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer to a plate.
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In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper, to taste. Add garlic, tomato paste, cumin, and paprika and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
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Add lamb back to dutch oven then add broth, wine, Worcestershire sauce, rosemary, and bay leaves. Bring to a boil then reduce heat to a simmer. Season with salt and pepper, to taste. Cover and let simmer until lamb is tender, 30 minutes.
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Add potatoes and simmer, covered, until potatoes are tender and stew has thickened, 30 minutes.
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Remove bay leaves and rosemary and garnish with parsley before serving. Enjoy hot with a dollop of fromage blanc cheese on top.
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