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What's at the Market This Week

Is there anything better in winter than the first of the season's fresh Brussels sprouts? When I was a kid, I'd look at those little mushy boiled things on my plate that smelled a little like sweat socks and wrinkle my nose. But when Brussels sprouts are oven-roasted, they become nutty and sweet and fabulous.

I pre-heat my oven to 400 degrees. Larger sprouts I cut in half; smaller ones I leave whole. I toss them with a little olive oil, salt and fresh ground pepper and roasted for about 30 minutes or until the edges are brown and crispy. I drizzle them with a tablespoon or so of honey and top with a couple of slices of bacon, crumbled. Then I dig in...

This week at the Market: Arugula, beets, broccoli, Brussels sprouts, cabbages, carrots, cauliflower, kale, onions, spinach, sweet potatoes...Local raw honey is available as are free-ranged eggs.

To help you with one-of-a-kind gift ideas: Cashmere Creek will be here with beautiful hand-crafted mohair items, etc.; Ellis Farms will be here with goat's milk soap and lotions as well as hand-crafted jewelry and hand-carved items; and Gourd 4 All will be here with fun, fresh and original vases and containers.

Grabinska Studios will be here with hand-dyed silk scarves, jewelry and Virginia wines from Grayhaven Winery; Melrose Farms will be here with a fabulous selection of jams, jellies and pickles, etc.; and Real Country Sausage will be here with a variety of nitrite-free pork sausages; and Rhoda Cards will be here with unique hand-made greeting cards.

Phal's Café will be here with Asian noodle bowls, spring rolls and wonton soup (for here or to go) and Unkol Chuck will be here with cast-iron kettle cooked Brunswick stew. And be sure to go by Marty's for fresh-fried pork rinds and made-while-you-wait funnel cakes.

We're here every Thursday from 10 until 2 inside The Great Big Greenhouse!

See the Huguenot-Robious Farmers Market Facebook page