It’s going to stay pleasant out, temperature-wise, this weekend. If anything, it will be even more pleasant, because it will be a little cooler.
The last week of warm temperatures has brought back the leafy greens like Kale, mustard greens, collard greens, and turnip greens (though they are looking a little holey); lettuce, broccoli and cauliflower are all looking spectacular, too.
Central Texas brought home six of the coveted national Good Food Awards, and several of the winners are regulars at Austin farmers markets! Congratulations to Pogue Mahone Pickles (Barton Creek Market) for their Jalapeno Mint Pickles and to Rinkon Farm’s Flume Creek Preserves, who won for their Raspberry Preserves. Other winners include Cuvee Coffee and Aunt Nita’s Homestyle Foods, who won for their Sweet Jalapeno Relish.
Groundbreaking Barton Creek Market News! Full Quiver Farm is going to begin selling milk! Like Mill-King Dairy and Texas Daily Harvest before them, Full Quiver’s milk is going to be low-temperature pasteurized and non-homogenized. Farmer Sam’s cheeses are so superior, I simply can’t wait to try his milk (I better get there early!)
For a few weeks the only fresh fruit available at area markets has been citrus (lately grapefruits and oranges at Johnson’s Backyard Garden stands), but the Star Farmers Markettable at Barton Creek (and Highland Mall on Sundays) once again has out-of-season strawberries. His plants are bearing like “they think it’s March” (and who can blame them, it certainly feels like March out there!). Because of the cool nights, though, they are extra sweet.
This is the weekend that Celtic Seafare comes to Barton Creek Market with their top-flight value smoked salmon, and Peeler Farms will be at the HOPE Market on Sunday with their amazing chicken. Speaking of the HOPE Market: somehow I managed to miss this, but they have a free yoga class every Sunday at 11 am. Attendance at the class has been outstanding (I’ll bet! I would have gone if I had known) so get there early. I can’t imagine a nicer Sunday morning than having an hour of yoga, followed by a coffee from Third Coast Coffee and breakfast from the gourmet Seedling’s Truck by Royal Fig (who cure all their own bacon, and also make biscuits and gravy.)
Wright Longhorn Beef is back at the Barton Creek Market after spotty attendance over the holidays; grass-fed Longhorn Beef is high in omega-3s, has less fat than chicken or turkey, and is packed with flavor. Longhorn cattle are also much easier on out fragile, rather dry ecosystem here in Central Texas, because they browse (eat shrubs) as well as graze (eat grass). Plus, by buying Longhorn, you’re helping to keep the symbol of Texas a viable breed. Longhorns are such gorgeous animals! I am so glad they are experiencing a comeback!
Great SFC News: the Sustainable Food Center’s Double your Dollars program has just doubled! Used to be, for $10 in WIC or SNAP money, the SFC would give in exchange $20 of market tokens. Now, the total has been upped to $20 buying $40 worth of tokens!
Mueller Market News: Boggy Creek, Confituras, Green Gate Farm, and Organicare Farm will not be there this weekend. Red Rabbit Cooperative Bakery and Sprout Works will return this week.
Dai Due Butcher Shop (Downtown SFC and Mueller) will be featuring Wild Boar Italian Sausage ($12 lb) and Traditional Blood Sausage ($16 lb) this week. In the hot food department, Jesse will be featuring Roasted Duck Banh Mi with pate, pickled vegetables, mint and mayonnaise, Shrimp al Mojo de Ajo Taco with green garlic, cabbage and cilantro, and Chicken and Cheese Enchiladas with a fried egg and green onion, along with his weekly standbys.
In abundance: Rainbow Chard. Bok Choy, Carrots, Beets, Spinach, Parsley, Sweet Potatoes, Cabbage, Salad Mix or Lettuce, Green Onions, Turnips, Pecans, Broccoli, Cauliflower, and Butternuts.
See you at the market!
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