Friday, October 11, 2013

Photos from the Past

This is the photo I wanted to include in last week's post. It's the photo of the Country Products stand. Cheryl is standing with her niece, Samantha, in the smaller building. They were featured last week because they are one of the two vendors who sell meat. Check last week's post for details.
Also featured last week was Dave, from Piedmontese Grass-fed Beef. He's in the larger building , near the corner flower shop. Check them both out.
Selling meat that is ready to eat, and  new in the last couple weeks, Big Daddies Big Dawgs. You'll find him in the front of the HFM, cooking up his tasty hot dogs, next to the carmel corn vendor. Both are delicious! Other ready-to-eat food vendors are Ming Dynasty, the Golumbki Gal, the Salsa Lady, Lu's Dessert Breads, and many more. My personal favorite, since I have to eat gluten free, is the French pastry shop. While not at HFM every Saturday, every once in a while they'll have a gf item. So I can have a delicate, crispy pastry/cookie with a delicious filling just as gluten people can. Desserts are a challenge to find gluten free, so it's a real treat when I find one. You'll find them in the larger building.
I bought zucchini last Saturday, stuffed it and cooked it last night. WOW! It was so yummy! I used the recipe in the Lansing State Journal, September 30, Zucchini Stuffed with Italian Sausage...for which I substituted ham, for lack of sausage in the house. Ham was good, but it was the rest of the ingredients that made it wonderful: onion, wine (I subbed red wine vinegar for lack of wine in the house) Parmesan-Reggiano cheese, fresh bread crumbs, garlic, tomatoes and capers. All of which sounds ho-hum, but trust me, the results were delicious. While not a quick recipe that I prefer, once in a while I don't mind fussing, especially when the results are so good. My husband loved it! I just didn't mention the word zucchini!
This Saturday, look for the following at the HFM (while looking for surprises as well, of course!)
Green beans are looking great and plentiful; it's a new picking, and as long as the frost holds off, they'll keep coming. Apples are plentiful, and lots of varieties, broccoli, cauliflower, cucumbers, several varieties of kale, chard, lots of peppers, leeks, scallions, onions, pears, some raspberries (fall-picked variety), zucchini, both summer and winter squash, fresh herbs (no basil; it's done for the season)fall d├ęcor: pumpkins, (also pie pumpkins), corn stalks, probably sunflowers, gourds and probably some tomatoes.. Several vendors also sell locally produced, real maple syrup, Michigan jams, locally produced honey, all of which will be available during the winter market days as well (yes, this year we'll be open one Sat/month in winter. More on that later.).


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