Local flour & hot honey!
We love it when our vendors collaborate! It’s what the market is all about — growing together and mutual support. Case in point: we’re thrilled to announce that fan favorite Zeena Bakery, specializing in all things Levantine, has started making her incredible focaccia using Wild Hive Community Grain flour, exclusively. And this isn’t just any flour. Don Lewis, owner of Wild Hive, is committed to the production of nutrient-dense, high-quality flour. Wild Hive operates a flour mill using traditional stone grinding methods, and it's milled in small batches from organic grain purchased from local and regional farmers. So when you bite into that focaccia, you're tasting a whole network of local growers, millers, and bakers working together. Delicious, and good for the region to boot!
Pick up some of Zeena’s za’atar focaccia, or stop by LeRoux Trading Co. to get the flour yourself. Make some pancakes after the market and some peach compote to top them with the last of the season's juicy peaches.
I’m not a sourdough starter girl (yet), but I do love to make a nice loaf! I’d recommend some Wild Hive bread flour and this simple artisan bread recipe. We’ve got Flynn from Boogie Down Bronx Honey at the market this week, so go ahead and make some homemade honey butter to enjoy with it. . And with peppers still in full swing at the market, now is the time to make some hot honey! Grab some Halal Pastures jalapeños or Fresno peppers and you’re in business. Spice level is all subjective, of course, so feel free to de-seed the peppers if you’re looking for a milder kick.
I love hot honey as a finishing drizzle on flatbreads, and this week I’m dreaming up one piled high with melted Aux BonsFromages gouda, crisp Mead Orchard apples, and caramelized Madura Farm onions. Or, if you’re after it as more of the star of the show, try it in this hot honey chicken! You know Letterbox has you covered for the poultry.
And speaking of meat, R&M has something new up their sleeves at the market! They now carry ground beef with organ meat — aka, the “ancestral blend”! It's exactly what it sounds like: high-quality ground beef with heart and liver mixed right in, the way people ate for most of human history before we got squeamish about the good parts. Organ meats are some of the most nutrient-dense foods around, and Ryan says you can’t even taste them! So if you’ve ever been curious about eating more nose-to-tail but haven’t been sure where to start, here’s the perfect chance. Try them for burger night, and don’t forget the side of Doc Pickles gherkins.
And speaking of fueling your body with good stuff... have you seen Alison’s new Green Dream soup under the Soupernatural tent? Made with broccoli, spinach, apple and aromatics, it’s as delicious as it is nutritious. The apple brings just the right hint of sweetness (…just like Alison herself)!
The heads of broccoli are massive at the market lately, so why not also try this broccoli and couscous salad with some Maplebrook feta? The dressing calls for more jalapeño or Fresno peppers, so it’s a perfect way to use up whatever you didn’t use for your hot honey, and it’s also a fantastic side to some lovely Pure Vida salmon.
Noble Pies will be back with more all butter-crust pies and for those of you bakers out there, it’s about time to revisit this perfect fall concoction — this plum cake from Zoe Bakes. Absolutely scrumptious with a cup of brewed Teagevity tea!
Our dear Wild Radish is also serving up a fabulous breakfast special, with $10 breakfast burritos at the market! Get ‘em while they last.
Pop-in vendors Del Norte Empanadas, Kinwich Food Truck, Pretzel Boy, and Bitchin’ Babkas will also be in attendance! Come say hi! Shana Tova to all who celebrate!
