Farmers Market Report: September 22, 2012
What to expect at the Farmers Markets this Saturday
By Kate Thornberry, 6:22PM, Thu. Sep. 20, 2012
If you would like to obtain an organic and local turkey, it’s time to order your Thanksgiving bird from Richardson Farms.
Although it is only September, the Richardsons need to know how many turkeys they are going to need to fatten up to meet demand. Richardson Farms offers both Heirloom and conventional breeds; I have had both in the past, and they are both wonderful, though the heirlooms are leaner and a bit more expensive.
If you haven’t gotten your persimmons yet, it’s time because the harvest is nearly over. Persimmons have got to be the most sensuous fruit on earth, it is hard for me to believe that I had never tasted one until two years ago. DON’T FORGET to bring a cardboard box or sturdy basket to the market to get them home in; so far I have only managed to get 2/3 of them home unbroken, they are so ripe they practically explode under the slightest pressure!
Although the rain and cooler temperatures are creating marvelous growing conditions for the Autumn harvest, we have kind of hit full-on squash conditions at the markets. Truly, this is the time to eat squash, there are so many varieties of both summer (zucchini and yellow neck) and winter (butternut, ayote, pumpkin) squash available, there is hardly a stand that doesn’t have any.
Barton Creek News: Apples are back! Top O’ Texas (Williams Orchard) is bringing both tart (Akane) and sweet (Gala) apples to market at Barton Creek Farmers Market.
NEWS FLASH! Dad’s Granola has a new flavor: Cashew! Dad’s Granola really is the Premium Granola available in Austin, it’s the absolute best, made with maple syrup, agave nectar, lots of nuts and slow-baked to perfection. It is a product that I very highly endorse.
Sunset Valley News: Casa Brasil has a new flavor: Sul de Minas. It is a bright, fruit-forward coffee, with a heady aroma.
IO Ranch Lamb is offering Lamb Sirloins, which have to be my new favorite cut of meat. In fact I have been eating them for a couple of weeks without writing about them, because once I do, I know they are going to be hard to get! Each lamb has two small, tender sirloins, they are a very choice cut, and they are difficult to find in most meat markets. Each sirloin is the perfect amount for two people, and they are thick and juicy and out of this world. Well-marbled with fat, they are also very forgiving as to cooking technique: equally good roasted, grilled, or pan-seared.
Downtown News: Countryside Farm has just made a new batch of Chorizo, Italian Sausage and pates, having recently secured a Berkshire hog from Peach Creek Farms. Sales of Duck Confit are going strong, as there are always legs left over after making smoked duck breast, which sells out like lightning!
Confituras, which is at both the SFC markets (Downtown and Sunset Valley) has entered the glorious time of year when Stephanie McClenney starts selling Meyer Lemon Curd. Oh My God it’s delicious. If you want some, you’ll have to get there early--I got the last jar and I was there at ten! Also on offer: Spiced Apple Butter, Tomato Harvest Jam, and Fresh Apple Rosemary Jam.
Seasonal Changes: There is beginning to be lettuce again! But you’ll have to get there early, it goes really fast. Bitter cooking greens are coming back; Johnson’s Backyard Garden has at least four different kinds, Kale, Mustard, Turnip, and Curly Kale, if I can trust my memory. A few cauliflowers and broccoli heads (tiny heads) are beginning to make an appearance, but may still be carrying a bit of bitterness from the heat. There are also starting to be radishes.
Abundance Items: Eggplant, Okra, Squash, Sqaush Squash, tomatoes, Squash, sweet peppers, jalapenos, tomatoes, cantaloupes, watermelon, SQUASH, still plenty of figs, apples, hard pears, field peas (black-eyes, cream, and crowder) cucumbers, onions, potatoes, garlic, basil, butternut squash, and greens.
Might be fading: Persimmons
See you at the Market!