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Winter Market This Sunday

Our first winter market will be held from 10 AM to 1 PM this coming Sunday, November 8, in the former True Value Hardware store location at the Northside TownCenter on the corner of Northport and Sherman. Just follow the yellow signs!

This first market will feature the following regular NFM vendors: Jimmy and Jackie Hudson, Wyman Produce, Lor Farms, Salzman's Produce, Farmer John's Cheese, Brady's Market, Coyote Creek Angus Beef, Kayoua Yang, Polly Jane's Jams, Keene Organics, Tomato Mountain, Capital City Cookies, and EarthRise Farm. 

Other vendors include: Ruegsegger Farms (come pre-order your holiday pies), Christensen's Farm, Higher Ground Urban Farm, Herb-n-Oyster, and Wild Flour Bakery (Yes, we have a baker!)

Brady and Tuy Anongdeth will be serving their Laotian curry and eggrolls, a Northside Farmers Market favorite.

In addition, each market will feature a guest chef with unique hot foods. At this first market we will have Jalisco Mexico Breakfast and Brunch featuring pozole soup, huevos rancheros, torta sandwich, and cajun beignets.

Tell your neighbors. Tell your friends.  And come down to your Northside Winter Farmers Market.

Questions can be directed to Lisa Wiese, Winter Market Manager.
See our website for contact information.
 

Chard Dolmas
by Angela Trentadue

With thoughts of hunkering down for the season and a move towards heartier fare, I like these dolmas for their bright flavors and unexpected use of produce that's easy to get throughout the winter. Spinach leaves would be a great substitute for the chard and I'm pretty sure we'll see some at the Winter Market.

Ingredients

10-12 large Swiss Chard leaves
1/2 c cooked brown rice
2 tbs olive oil
1 small onion, cut into small dice
3/4 c grated butternut squash
2 tsp dried oregano
2 tsp dried basil
juice of 1/2 lemon
salt and pepper
greek yogurt

Directions

Put a large pot of water on the stove and bring to a boil.

Meanwhile, working with one leaf at a time, cut the rib/stem of the chard out of the leaf just where it begins to thicken, leaving as much of the leaf as intact as possible.

Once all the ribs have been removed, dice them into small pieces the same size as the onion.

Directions, continued

In a skillet, heat olive oil over medium heat and add onion. Cook a few minutes, just until it begins to soften, then add the diced chard stems. Stir in the dried herbs and allow to cook about 5 minutes until everything is tender and the herbs have become aromatic. Remove from heat.

Mix together cooked rice, grated squash, and cooked onion/chard mixture in a large bowl. Season with lemon juice, salt and pepper.

When the water is boiling, dip each chard leaf in for about 10 seconds and remove to a towel to dry.

To roll dolmas: lay a chard leaf onto workspace with the point of the leaf away from you and under side of leaf facing up.

Place 2 tbsp of the mix just above the cut made in the leaf when removing stem. Fold the two "tails" of the leaf over the filling and roll towards the tip just a bit. Next, fold the left and the right sides over the roll, then continue rolling towards the tip of the leaf.

Serve dolmas with yogurt.