Bring your umbrellas!
It's likely to be a soggy market...though how can we complain after the sunny string of Saturdays we've had this season.
Though we can't keep you dry we can keep you warm: Brooklyn Bean will have their tangy breakfast burritos hot off the grill and, this week, they are bringing back their autumn vegetarian chili made with butternut squash, brussel sprouts, zucchini and yellow-eyed beans.
French Press Cafe will brewing hot Coffee Labs coffee while Avi of Station Cafe observes Yom Kippur.
Grenadine Creperie will be whipping up their French savory and sweet crepes.
Speaking of heart-warming foods. This year we're shaking things up a bit. Instead of our usual Apple Pie Contest, we are hosting a Chili Contest. We feel we've tapped all of our local pie bakers and it's time to bring some of you savory cooks out of your kitchens.
So, here's the deal: The contest will be held Oct. 18th. Your chili must contain AT LEAST 5 ingredients from the farmer's market. You must submit your recipe and list your market ingredients when you present your chili on Saturdaythe 18th by 10:30 a.m.
There will be two categories: vegetarian & omnivore. Tell all your friends!
The tuna at Pura Vida has been particularly gorgeous lately. Here's an NYT recipe for tuna au poivre from David Tanis, one of my favorite chefs who always keeps things nice & simple.
See you at the market!