It's going to be a long night. Let's look ahead to Saturday, shall we?
Just when we need it most, "Candy Farmer" Michele Kim of La Petite Occasion is bringing her seasonal pecan toffee in addition to her authentic French caramels. This toffee is off the hook and there's a reason why people eagerly await its arrival.
Hillrock Estate is bringing their small-batch bourbon – good timing on that as well.
Ditto for the heady herbal tea blends created by Food Cure by Eve. With your good health in mind, Eve also bakes gluten-free (and some vegan) cookies and muffins and cakes like tamari chocolate and cranberry cardamom.
Other things to look for at the market this week:
Caradonna Farms has purple Brussels sprouts on the stalk. Cook the stalk whole, but not before admiring it for a couple of days on your kitchen island. So, so pretty!
Jon at Premier Pastures apologizes for missing the market last week but a sow decided to give birth in the middle of the night. Sow and piglets are fine! FYI, Jon won't have fresh chicken again until the spring but has some pasture-raised turkeys available for pre-order. These birds are raised on lush pastures and are fed soy-free & non-GMO local grain. You can order your bird at the market or if you are eager to tick this box, you can go to his website and secure your turkey. Also, if you haven't tried Jon's beef yet... now is the time to make osso buco – the ultimate comfort food.
The Misshapened Bowl brings one of a kind bowls, all of them hand-turned by Charles Lazarus from local, fallen tress. Got a favorite tree that is ailing and needs to come down? Let Charles turn it into a functional work of art and family memento. Any of his bowls would make a very special gift for someone hosting Thanksgiving this year.
Need a little inspiration in the kitchen after 8 months of pandemic cooking?
Marti Wolfson, our market cooking demo chef in non-pandemic times, is offering a discount to market shoppers for an upcoming virtual class taught by her friend and colleague Chef Richard Lamarita. Lamarita who teaches at ICE (Institute of Culinary Education) in New York City will be teaching a risotto class on November 19th.
The code is COOKNOV20 for this class.
In other good news, we are happy to report that we will be extending our market season through December. As per tradition, and to give our farmers and food producers a much-needed break, we are taking the Saturday after Thanksgiving off. But we will be in the South Lot on Dec. 5th, 12th and 19th.
See you at the market...and don't forget to breathe!