Matthews Community Farmers' Market: Putting the Community in the Farmers' Market

Open year-round on Saturdays (rain or shine), the Matthews Community Farmers’ Market kicks off its 28th year this Saturday. Originally a tailgate market open in spring and summer, the market eventually expanded into winter hours. With the spring schedule in full-effect, the market will be open from 8 a.m. to noon until late fall.

To kick off the season the market has Chef Jamie Lynch (of 5Church and Top-Chef fame) booked to provide a cooking demo. Chef Lynch will make something decidedly mind-blowing with ingredients sourced at the market prior to his demo. Riley Nelson will provide a musical backdrop of ukulele and guitar throughout the morning. Come with an empty belly and grab an Austro-Hungarian breakfast pretzel from the ever-popular StrudelTieg food truck.

Because everything is grown, raised, or made within 50 miles of Matthews, (the exception is fish, which is caught off the North Carolina coast by the fisherman selling it), you won’t see baskets of bananas or avocados. Everything is in season and fresh from the farm, often harvested a few short hours before you buy it.

It’s a little easier to know what’s in-season if you garden, but for those of you who enjoy eating more than digging, here’s a general idea for spring crops:

Leafy greens including lettuce, spinach, endive, arugula, and mizuna; root vegetables such as beets, carrots, radishes, and turnips; cole crops such as cabbage, broccoli (and broccoli raab), kale, collards, and cauliflower; some peas and beans—think edamame and sugar snaps; leeks, green onions, and fennel also make an appearance; growers with a greenhouse might even have a few tomatoes at their stands.

There will be plenty of free-range chicken eggs, meats (including lamb), as well as cow’s milk and goat’s milk cheeses, and cultured butter. If you’re suffering from the sniffles, put some local honey on your shopping list.

If you’re a gardener, plan out your plots. The market farmers offer plenty of transplants, some Certified Organic, to start your garden, including tomatoes, edible herbs, and soil-building comfrey. Windcrest Farm, one of the first farmers in the area to grow turmeric and ginger, will have “seed” to start your own. Save room in your home garden for a rhizome colony of both Hawaiian Red and Indira Yellow turmeric.

Make sure to budget a little extra for the locally made handmade goods. Have you been admiring the bee sculpture at the Country Place pocket Park? Artist Amy Hart will have her colorful, garden-centric sculptures for sale. Madison Woodworks will have an array of hand-carved spoons and bowls that are functional works of art.

This Saturday, grab your reusable totes, a wallet filled with cash (many vendors accept cards but cash saves them the processing fee), and put on comfy shoes. Even if you’re not shopping, you’re bound to see some familiar faces. The conversation will be good, and the veggies will be even better.

Around the Table with the Burkes, December 14, 2018

Photos by Norah Burke

It’s Friday, Beaconites! That means another week of real life Matthews meals. This week the Burke family weathered the storm, the Plague, and general exhaustion. So what did we eat?

THE FARMERS MARKET FRESH INGREDIENTS:

Pork Chops, Pork sausage (saved for a later plan), Green Onions, Mustard Greens, Sweet Potatoes, Garlic, Arugula, Green Peppers

THE PLAN:

Photo by Norah Burke

SATURDAY:

If you were watching closely, you might have noticed I did not use my whole chicken from last week. Never fear, I roasted it on Saturday, paired with sautéed broccoli and spaetzle (any other spaetzle lovers in the house? Tiny German dumplings, we serve ours with butter and black pepper, but they’re delicious with gravy. Publix carries the Maggi brand, my house favorite, though I dream of making it from scratch). My preferred chicken roasting method is to make a paste of olive oil, Italian seasoning, garlic, and onion and rub it over the chicken. Cover with tin foil and cook at 350 for 1.5 hours, then remove the foil and cook for an additional 30 minutes to crisp the skin.

Sunday:

Sunday was cold and wet, and thanks to downed trees we were trapped in our neighborhood. It was a good day for Chicken Chili. I 100% cheated by using a McCormick seasoning packet (refer to the aforementioned plague), however, I have made this incredibly easy recipe in the past. Just right for warming our bellies on a gross weekend. I added some fresh bell peppers from the market to increase the nutritional value and flavor.

Monday:

When I roasted the chicken on Saturday, my intent was to use the leftovers for a big pot of chicken soup… but there were no leftovers (excellent chicken!). Never fear, grocery store rotisserie chicken to the rescue. I used green onions and garlic from the market. As mentioned previously, I’m dealing with some picky eaters, so celery in soup is forbidden. My secret: celery seed. All of the flavor, none of the “eew, it’s slimy.” Here’s my recipe:

Chicken Soup

• 2 tsp Olive Oil

• 1 Small Onion, minced (or a bunch of green onions, which is what I used this time around)

• 4 Carrots, peeled and chopped

• 2-3 cloves garlic, minced (or make it 4? I love garlic.)

• 3-4 cups leftover chicken

• 1 Tbsp Celery seed

• 3 bay leaves

• 2 tsp dried thyme

• ½ tsp salt

• ¼ tsp fresh ground black pepper

• 8 cups chicken broth

• ½ Package egg noodles (6-7 ounces)

Heat the oil in a large dutch oven. Add onions and carrots and cook for a few minutes until onions are clear and carrots have softened. Add garlic and cook a few minutes more. Dump in chicken and dried herbs, stir to combine. Add chicken broth and bring to a boil. Turn down to simmer and let the flavors come together for as long as you have to leave it. 15 minutes before serving return to a boil and add egg noodles. Cook until noodles are soft, then serve hot with crusty bread.

Tuesday:

In the throes of the Plague, I ordered a pizza. Life happens.

Wednesday:

Still barely functional, I realized barbecue is the key to defeating the world’s worst cold, so we took away some sandwiches from Mac’s Speed Shop. Little known miracle cure.

Thursday:

Homemade food again! To celebrate my family’s renewed health, I made sweet potatoes, sautéed mustard greens, and grilled pork chops. A 100% Farmers’ Market supplied meal! And readers. The pork chops! We are not joking when we tell you fresh and local is better, because the taste difference is mind-blowing.

Mashed Sweet Potatoes

• 2-3 Large Sweet Potatoes

• 2-3 Tbsp Butter

• ¼ cup whole milk

• 2-3 Tbsp maple syrup (the best kind is the real maple syrup from the trees in your childhood backyard, just me? #yesthatwasahumblebrag #sorry)

Peel potatoes, chop into 2-inch chunks

Boil until potatoes are soft

Add the butter, whole milk, and maple syrup and mash

I served my sautéed mustard greens on top of the sweet potatoes. The mix of sweet and spicy was delightful.

Friday:

More wet weather calls for something hearty. Looks like a job for beef stew and biscuits! Full disclosure: I love to cook. I would spend all day in the kitchen if I were free to do whatever I wanted. However, with my schedule, it’s virtually impossible on a weekday. So while I have experimented with many a beef stew recipe, most of them delicious, on a weeknight I return to a tried and true seasoning mix or packet that gives my family the benefit of homemade food, without the cost of my limited time. I’ll use a grocery store packet, or if we’re in a regular stew mood (September through March) I’ll keep a container of Rachel Cooks’ Beef Stew Seasoning ready made.

That’s the week! I’ll be back at the winter market tomorrow, hoping for more root vegetables (yeah, root vegetables!) and hopefully more pork chops (all the pork chops!).

Morning Minute: Friday, November 30, 2018

Photo by Debbie LeBlanc Foster

Fun News About and Around Town: It’s the first Saturday of the month (how is it December already?) so it’s time for Breakfast with the Mayor. Bring all your questions and comments to breakfast at Miki’s (1819 Matthews Township Pkwy, Matthews) this Saturday, December 1 from 8 - 9 AM.

Finish breakfast and make a quick run to the Farmers’ Market* (open 8 - 10 AM, 188 N. Trade St
Matthews) to grab some delicious, locally grown food, Good Cup Coffee*, and holiday hostess gifts from Madison Woodworks*.

If you’re not too full from Miki’s or StrudelTeig at the Farmers’ Market, Hero Fitness is now offering yoga. The first class is this Saturday, December 1 from 9 - 10 AM. Mandi Murrow Brown will lead an hour of vinyasa yoga. A little downward dog in downtown Matthews is just what the doctor ordered.

Speaking of dogs, this Saturday is Buddy’s Christmas Bash at Backyard Birds* (1819 Matthews Township Pkwy, Matthews). Stop by between 9 AM and 6 PM. for the festivities and give Buddy a pat on the back and scratches behind the ears. Enjoy some tasty treats and if you’re there between 11 AM and 1 PM you can let Santa know what’s on your list. The shop is also offering 20% off any one item (excluding seed and coffee), so knock out some shopping while you’re there.

The Hometown Holiday celebration is also this weekend. If the rain doesn’t cooperate it may have to be canceled. There will be all sorts of entertainment as well as pictures with Santa, and the highlight of the evening: the tree lighting with pyrotechnics! If it does rain there is no rain date, so everybody cross your fingers. Saturday, December 1, 3 – 6 PM in front of Town Hall on Matthews Station Street.

*They get extra love because they’re part of our Hyperlocal Holiday Gift Guide!