Love your local leeks!

Leeks are plentiful this time of year and if you don't use them in your cooking, you should. They are so much more delicate than onions in soup stews and even risotto preparations. Delicate enough in fact to be eaten on their own, as the French do, in this leek salad starter. a bistro classic.

This chilly weather provides a wonderful opportunity to incorporate the large leeks from Madura Farm into hearty fall meals! This easy-to-make and easier-to-devour one-pot mushroom and leek pasta will certainly warm you up. Any shape or size pasta from Wildyards will enhance the winning combination of umami from Tivoli Mushrooms, the sweet zest of leeks and garlic, and the creamy richness of ricotta from Maplebrook Farm Creamery. 

For Rosh Hashanah, this spin on the classic and beloved potato latke includes some added sweetness from blanched leeks. You can serve them with homemade tzatziki using yogurt from The White Moustache or with perfectly seasonal applesauce! For dessert, try an apple-forward honey cake by making homemade Granny Smith compote from Caradonna Farms. Elderberry Road will be bringing pumpkin cookies and pumpkin bread to get everyone in the spirit of the season, as well as apple pie and blueberry/plum pie. 

The Fearless Cook Food Truck is coming back to the market this Sunday! Stop by for some wood-fired breakfast biscuits and great new, locally-sourced fall recipes. And don’t forget to pick up some soups from Jody’s Kitchen this week! It's always a lifesaver to have pre-made dinner ready to go on busy weeknights. 

Jon Cobert’s set is from 10:30-12:30, so please join us for some fall festivities!