Shop for a balanced, locally-grown meal, Market Customers!
As a true “farmers” market, we have a higher percentage of farmers and ranchers than crafters and producers. And here at the height of the season, our farmers have such an abundance of vegetables, fruits, greens, herbs, and even chicken and duck eggs! Our ranchers herd buffalo, beef, sheep, goats, pigs, and chickens and raise them with care. Each of our growers puts heart and care into the foods they grow, and it shows in the quality and plenty. So, this week, when all the “farmer” products are at their peak, we are featuring our farmers and ranchers.
Summer squash is in its prime right now, and Motte & Bailey Farm has zucchini and crookneck yellow squash for days. Our vendors have all the elements to build the perfect salad, with greens – like spinach, salad mixes, and collard greens – chop veggies – like cucumbers, tomatoes, onions, and celery – and all the pretty colored veggies – like salad turnips, radishes, peas, carrots, and beets. Top it with some spicy greens from Kerr Microgreens and make a simple vinaigrette with La Vita Bella infused oils and vinegars.
Sauteed, locally-cultivated mushrooms also make a wonderful salad topper or side – Gem State Mushrooms will have Blue Oyster, Pink Oyster, and Lions Mane this weekend. And you HAVE to try the Blue Oyster Mushroom Seasoning from Sandia Spice Company, made with dried Gem State Mushrooms (see this week’s recipe below). Want to grow your own? Rider Mushroom Co. will have both Blue Oyster and Lion’s Beard Grow Kits this weekend. Growing your own is easier than you think!
While mushrooms may be the “meat” of the veggie world, there is plenty of meat for your grill and oven this week at the market. Browning Beef is running a special: $2 off all-natural, grass-fed skirt steaks, per pound ($15/lb.). Grizzly Bros. Farm raises Magalitsa hogs, known as the “Kobe” of the pig world. The meat is brightly colored and marbled with fat. Justin will have everything this weekend, from pork chops and ribs to roasts, bacon, ham, pork belly (limited supply), and even breakfast links and spicy Italian sausage. A breakfast of sourdough MaK Bread toast, fromage from Country Blessings Farm, eggs from my favorite farmer, and a handful of Magalitsa breakfast sausages sounds amazing!
And don’t forget the wine! Shepherd Fruit Wines go perfectly with a grilled steak or chops.
On another note, Stradasoul will be back at the market this Saturday with freshly made bicycle tube bags to carry home all those groceries – or just to add some sustainable color and spice to your life.
PoP Club is a free market program for kids ages 5-12 that introduces them to healthy produce with fun hands-on activities and challenges that are fresh and new each week. When a child completes an activity, they get a $2 token that they can redeem around the market for fresh fruit, vegetables, and food-bearing plants.
This week’s fun activity: make a button with a vegetable on it!
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:
Use fresh herbs and garlic in this recipe to maximize your market ingredients!
- 1 pork shoulder or butt roast
- 2 Tbs sea salt
- 1 Tb apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 Tbs rosemary, oregano, thyme or an herb mix
- 1/4 tsp smoked paprika
- 1 tsp coriander, crushed
- salt and pepper, to taste
- BBQ sauce (optional)
- 3 medium zucchini or summer squash
- 1 shallot
- 1 egg
- 3 Tbs all-purpose flour
- 1 tsp Sandia Spice Prairie Ranch seasoning
- salt and pepper, to taste
- 2-3 Tbs extra virgin olive oil
- 1/4 cup Parmesan cheese (optional)
Add the salt to a large container with a lid and dissolve it in some water. Add the meat and fill with water to cover. Put the lid on and refrigerate for at least 24 hours.
Remove the meat from the brine, rinse, and pat dry. Combine all the spices, including the salt and pepper, and rub into the meat. Let rest for 5-10 minutes, then cook in a crock pot on low for 8 hours. Pork should be fork-tender.
Serve with a gravy made from the juices or BBQ sauce.
Grate the zucchini and shallot. Lightly beat the egg.
In a mixing bowl, combine all the ingredients until well-mixed. Form balls and press them into flat rounds. Season to taste.
Heat the oil in a pan over medium heat and fry the cakes until cooked through and nicely browned. Sprinkle with Parmesan and enjoy warm.