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What's at the Market This Week

One of the dishes my grandmother always served on Thanksgiving was what she called fried cabbage. I found her recipe a couple of weeks ago and it wasn't really fried--it was more sautéed. Anyway, I remember it being delicious. 

She fried 6 or 7 slices of bacon, removed them from the pan and added one large sliced onion and "a few" cloves of garlic, very thinly sliced. (Her recipe called for "a few", I'd estimate 3 large). When the onions and garlic were done, she added one sliced head of cabbage and sautéed until tender. She stirred in salt, pepper, and a pinch of sugar, and topped with crumbled bacon and a sprinkle of paprika. I'm going to try this for this year's Thanksgiving--and I'm lucky that fresh local cabbage is available at the Market.

This week: Apples, arugula, beets, bok choy, broccoli, cabbage (regular and Napa), cauliflower, collards, kale, lettuces, onions, potatoes, radishes, spinach, squash (zucchini, yellow, butternut, acorn, spaghetti), sweet potatoes (including white), tomatoes. A surprise or two usually shows up. Local raw honey and a variety of jams, jellies, and pickles are available as are free-ranged eggs.

Unkol Chuck will be here with fresh Brunswick Stew; Real Country Sausage will be here with nitrite-free pork sausages (their breakfast sausage would make a fabulous sausage stuffing); and Goin Family Farm will be here with pasture-raised antibiotic/hormone-free beef and beef products as well as beef jerky and beef snack sticks (November special is beef chuck roast, just $6.49 a pound and boneless beef chuck roast just $8.49 a pound).

Big Daddy will be here with Carolina-style barbecue, applewood smoked chicken salad and more; Phal's Café will be here with Asian noodle bowls, spring rolls and home-made wonton soup (delicious!); and Marty will be here with fresh-fried pork rinds in a variety of flavors and funnel cakes made while you wait.

Fresh baked goods and crafts from local artisans are available.

We're here this Thursday from 10 until 2 in the parking lot of The Great Big Greenhouse. The Thursday after Thanksgiving, we move inside the Great Big Greenhouse!

See the Huguenot-Robious Farmers Market Facebook page