FOR MARKET AUGUST 7th, 2010
Please note that we will not be at the Farmers’ Market the weekends of August 14th and 21st. We will return to the downtown market on Saturday, August 28th.
Place your order by Thursday evening, August 5th, for pickup at the SFC Austin Farmers’ Market at Republic Square on Saturday, August 7th, between 9am and 12 noon. To place an order, please email us with what you would like and we will send a confirmation by Thursday and hold the order for you at the market. If you place an order and are not able to pick it up, please let us know. We accept cash and checks.
Market Lunch!
Southern French Specials
These things that jumped out at us this week: two different varieties of Texas olive oil, the fragrant basil in our garden (2 fine-leafed varieties; pistou and purple), green beans, garlic, onions, zucchini and peppers. This suggested some Southern French specials. Please see below.
Rillettes de Caille. Texas Quail farms whole quail, simmered with bay leaves and spices, then shredded until spreadable, mixed with spices (our house blend pate spice: clove, ginger, coriander, white pepper, cinnamon and nutmeg) and packed into jars. Serve with baguette, pickles and mustard.
$6/ 4 oz jar.
Soupe au Pistou. The perfect Summer soup; Rain Lily zucchini and green beans, quickly simmered in stock with handmade trofie pasta (made with Richardson wheat flour and local eggs) fresh shell beans and potatoes, then finished with a spoonful of pistou, an intense basil puree made from pistou basil, garlic, Brazos Valley parmesan and fruity Texas Kanoreiki olive oil. Heat this soup, then add a spoonful of the pistou immediately before serving.
$16/ quart of soup and 2oz. pistou, serves 4-6.
Pork Tenderloin Brochettes. Richardson Farms pork tenderloin marinated in pungent Texas Olive Ranch Arbosana Olive Oil, Fresh Herbes de Provence (marjoram, thyme, rosemary, Summer savory and lavender from our garden), onions and garlic, then skewered. Season with salt and grill over a hot fire.
$14/ lb. (four 4 oz. skewers). Limited availability.
Champagne Sausages. Coarsely ground Richardson pork and Gruet sparkling wine from New Mexico with garlic, a pinch of nutmeg and white pepper. Grill over charcoal with a few pecan or oak limbs, added for smoke.
$12/ lb., comes in 1 packages.
Merguez Crepinettes. Loncito’s Lamb, ground finely and mixed with roasted Nardello peppers, garlic, paprika and spices like coriander and ginger, formed into patties, then wrapped in lacy caul fat. Ready for the grill.
$14/lb. (four 4 oz. crepinettes).
Vegetable Tian. We serve this traditional summer vegetable casserole at just about every Supper Club from May until November: layers of thinly sliced olive-oil-stewed onion, zucchini and basil, topped with tomatoes, thyme and garlic, then doused with olive oil and baked in a low onion until concentrated. Serve warm or room temperature.
$14 each, serves 4-6
Peach and Serrano Compote. Montesino Farm peaches, simmered with smoked serrano peppers (appropriately smoked over peach wood) and brown sugar to a dense, jammy consistency. Serve this spicy preserve with a nice goat cheese, such as Wateroak Chevre or any Pure Luck cheese, or with grilled pork, duck or lamb.
$8/ 8 oz. jar.
Seasonal Specials
Hinkelhatz Sauce. Fiery hot Hinkelhatz peppers (grown by Johnson’s Backyard Garden and included in the Slow Food Ark of Taste) with vinegar, brown sugar, allspice, dried thyme and bay leaves. This vinegary hot sauce is great with eggs, rice dishes, gumbos and stews, or in a marinade. Addictive.
$5/ 5 oz. jar.
Pickle Relish. Classic sweet, finely chopped pickled cucumber (Rain Lily), green pepper and onion (Finca Pura Vida) relish in an apple cider vinegar and turmeric infused brine. Put on a hot dog or use in devilled eggs.
$8/ pint.
Pickled Okra. Tecolote okra, pickled in vinegar, herbs and spices with onion and pasilla chilies. Serve this with anything fried, grilled lamb or dropped into a Bloody Mary.
$8/ pint.
Sausages, Bacon, Condiments and Charcuterie
Molasses Bacon. Richardson Farm pork bellies cured in molasses, brown sugar, salt and pepper for a week, then hot smoked over fig branches.
$6/ half-pound package.
Jalapeno and Lime sausage. A simple, spicy sausage made with Richardson pork, Springdale Farm jalapenos, organic lime zest from G&S Groves in MacAllen and salt. Grill it, or cook it for breakfast with grits and eggs.
$12/lb., comes in 1 pound packages.
Fresh Kielbasa. Classic, garlicky kielbasa, made with Richardson pork, marjoram, garlic and yellow mustard seeds. Grill kielbasa or add to a pot of black-eyed peas.
$12/lb., comes in 1 pound packages.
Country Style Breakfast Sausage (bulk). Our most popular sausage: Richardson pork, grade B maple syrup, ginger, sage and black pepper.
$9/lb., comes in 1 pound bulk packages.
Chorizo Mexicano (bulk). Traditional chorizo made with high-quality Richardson Farm pork, seasoned with Mexican oregano, cumin, a blend of three chilies, a pinch of cinnamon and organic vinegar for its distinct tang.
$9/lb., comes in 1 pound bulk packages.
Salt Pork. Or Redneck Pancetta, this cured pork belly is salted for 6 days with a rub of black and pink peppercorns and dried herbs. Use salt pork to cook beans, in spaghetti carbonara or crisp thin strips in a pan and add to a salad. A salt pork, raw onion and mayonnaise sandwich is good, too.
$6/ 8 oz.
Fireman’s 4 Mustard. Local beer, brown mustard seeds, organic vinegar and spices, ground coarsely.
$8/ 8 oz. jar.
Lard. Freshly rendered, unhydrogenated, pure pork leaf lard. Great for general cooking, confit, deep frying (fried chicken, beignets or fish) and baking (biscuits, pie dough), but also unsurpassed for making tamales. Why lard? Read this article. Go local with your cooking fats: Texas Olive Ranch olive oil and a jar of lard. We use lard in place of other oils for sauteing and all-around cooking.
$10/ 16 oz. jar.
WE DO NOT USE MSG OR NITRATES
ALL of our meats, eggs, fresh herbs, fruit, cheeses and vegetables come from local, sustainable or organic Texas sources.
