Archive | September, 2008

Market Hours for Saturday 9/27 and Random Tidbits

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Yesterday the Market Director, Suzanne Santos, mentioned that the market on Saturday 9/27 will begin at 8 am, an hour earlier, and run until 1 pm. The market is working to accomodate shoppers in the midst of the chaos of ACL Fest and the buses picking up in the Republic Square area to take folks to the festival. So, you can still go to the farmers market and not have to deal with the crows. Set your alarm clock now.

And as a general note, some people avoid the market in the fall because of all the events going on in the downtown area. There is no need to do that. Typically, if you approach the market from the west side (come down 5th street from Lamar), you will easily be able to get to the market and avoid any traffic rerouting for downtown. You can also check the market website, www.austinfarmersmarket.org, each week for suggestions on the best way to get there.

On a completely separate note, I’m linking to yet another blog. My friend Lyssa Myska Allen has a blog called This is Life in Austin. She gives great recommendations of things going on around town and has a clever, witty writing style that is fun to read.

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A Piddling Sunday Morning and Huevos Poblanos Rajas

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I love the rhythm of a busy Saturday – the farmers market, football games, lunch with friends- but Sunday is my favorite day of the week. My life tends to be pretty heavily scheduled and I try very hard to not have any specific plans on Sunday except family dinner. My ideal Sunday is piddling around the house in the morning drinking coffee, watching CBS Sunday morning, listening to Chillville on 101x after that and reading the papers online. On a productive Sunday, I might also balance my checkbook, pay bills or get some other chores done while piddling. Eventually, I get motivated enough to go exercise and then make a yummy brunch as my reward for taking time to sweat.

For lots of different reasons it has been weeks since I had a Sunday like this and I’ve definitely felt it during the week. Today, I got my lazy Sunday morning back and it was glorious! I celebrated with an hour bike ride around UT (love the fountains on Sunday morning) and Hyde Park and came home to make a fritatta.

One of my favorite recipes that I found a few years back on Epicurious is a skirt steak with zucchini and poblanos. I decided that the idea might be good for a fritatta. I skipped the steak this morning and did pan sausage instead. Also, there were no Poblanos at the market, but Steele Farms had some great Anaheim peppers so I used those instead.

It was a pretty great brunch if I do say so myself and I hope you can enjoy it on your own lazy Sunday soon.

Huevos Poblanos Rajas
2 Poblanos or Anaheim peppers, roasted and chopped
4 eggs, lightly scrambled
1/2 pound of pan sausage from Peach Creek Farm
1/2 onion, chopped
2 cloves of garlic, chopped
1 zucchini, chopped
Pepper Jack Cheese from Brazos Valley Cheese

Roast the peppers under the broiler, rotating them so they are roasted on all sides. Place the roasted peppers in a plastic bag that you can seal or tie shut so that the skins can steam. Once they are cool enough to handle, peel and seed the peppers. Try not to run the peppers under water during this process as you don’t want the oil in the peppers to wash off – that’s where the flavor comes from. If you need to clean off the peppers, use a paper towel or napkin.

Brown the pan sausage in a skillet. Remove the sausage from the pan and drain on a napkin or paper towel.

Saute the onion and garlic in a little bit of oil. Add the zucchini and peppers and cook until zucchini is tender. Add the eggs and cook until eggs start to firm up. Top with the cheese and then place the entire pan under the broil for 3-5 minutes until the top is lightly browned and bubbly.

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Spicing Things Up on Sunday Night

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As I’ve mentioned before, I am a huge fan of San Miguel Seafood and being able to buy fresh seafood from the gulf at the market. A couple of weeks ago they had a fresh new batch of shrimp that was begging to be served up for Sunday dinner.

My sister and I are both crazy about shrimp so we never get tired of looking for a new recipe. She dug this one up from Cooking Light. I served it with some patty pan squash that I cooked with the same spices. It was delicious!

Chile-Garlic Shrimp
From Cooking Light

1 (3 1/2-ounce) bag boil-in-bag brown rice
1/2 teaspoon salt
1/8 teaspoon black pepper
1 1/2 pounds peeled and deveined large shrimp (about 32)
1 1/2 tablespoons olive oil
1/4 teaspoon crushed red pepper
3 large garlic cloves, sliced
1 bay leaf
1/2 cup dry white wine
4 (1/4-inch-thick) lemon slices
2 tablespoons chopped fresh parsley
1 tablespoon butter
Lemon wedges (optional)

1. Cook rice according to package directions, omitting salt and fat.

2. Sprinkle salt and black pepper evenly over shrimp. Heat oil in a large skillet over medium heat. Add shrimp, red pepper, garlic, and bay leaf to pan; cook 3 minutes, stirring frequently. Add wine and lemon to pan. Increase heat to medium-high, and bring to a simmer; cook until liquid is reduced to 1/2 cup (about 3 minutes). Remove from heat. Discard bay leaf and lemon. Add parsley and butter, stirring until butter melts. Serve shrimp and sauce over rice.

Serve with lemon wedges, if desired.

Yield: 4 servings (serving size: about 8 shrimp, 1/2 cup rice, and 2 tablespoons sauce)

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Introducting The Dirt – Sustainable Food Center’s Blog

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As you’ve probably picked up, I am a huge fan of The Sustainable Food Center and their work in Austin. While most of us see their work through the Wednesday market at the Triangle and Saturday market downtown, they make a huge impact in this community by supporting community gardens and teaching families healthy eating through their Happy Kitchen program.

This week, they launched a redesign of their main website http://www.sustainablefoodcenter.org/ and launched their own blog called The Dirt. I hope you will explore the new offerings and consider supporting this great organization.

And since I’m on the subject of my favorite Austin nonprofits, the Capital Area Food Bank needs your help. Hurricane Ike has put a tremendous drain on their resources so if you can help or make a donation, please consider doing so. A $1 donation buys 5 meals. If you can’t give time, please make a donation – $10 could go a long way in making a difference – a donation doesn’t have to be large to make big impact.

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