Updated 2008-10-26 20:43:28 ID=165:3

© 2008 The Romantic Table
©2008 The Romantic Table 2008-10-26 18:04:27:65
©2008 The Romantic Table

Tomatoes are still available in the Templeton Farmer's Market.

Farmers Market Report October 25,2008


Pumpkins, Squash and Peppers Galore! Halloween is nearly here!

Though it was a moody-misty morning-a good day to sleep late, we still made it to Farmers Market at almost our usual time. Judging from the crowd, everyone must have thought the same thing as the bulk of us shoppers seemed to hit the market about the same time.

Last week we ordered some lamb shanks for today from Debbie Paver at The Charter Oak Style Style Meat booth. Since we were anxious to see them, we headed straight away to there. We weren't disappointed. They are gorgeous! --Large meaty shanks that have been nicely trimmed just two days before and frozen and cryovac-sealed for about $6.00 per pound. We asked where she had had the lamb slaughtered and processed.

©2008 The Romantic Table 2008-10-26 19:40:56:66
©2008 The Romantic Table

Susan with Debbie Paver at The Charter Oak Meat booth.
Debbie told us she uses Creston Valley Meat Company, a U.S. Federally-certified facility that has on- site full- time meat inspectors so she knows she's getting high standards of processing. We also asked what other cuts of lamb she carries. She showed us gorgeous lamb loin chops, sirloin chops and just about any cut of meat you could ask for --including Rack of Lamb. She also carries a full-line of Angus Beef and Pork. Debbie also told us that though she has been asked to sell at the Santa Barbara Farmers Market, she strongly believes in just serving the local markets in San Luis Obispo County. If you'd like to get in touch with her, the phone number is; 805 434-1577.

Next on the list was the "pumpkin and squash"-lady, Beth Kendall at the Dos Pasos Ranch booth from Cambria. Last week she told us that she'd be bringing a selection of her sweetest cooking pumpkins for us to choose from. We weren't disappointed with her selections. We decided on a really colorfully-hued pumpkin called "Musqueé de Provence" that weighed about ten pounds. We're going to use it for a pumpkin soup and a pumpkin pie.

©2008 The Romantic Table 2008-10-26 19:50:42:67
©2008 The Romantic Table

Beth Kendall of Dos Pasos Ranch booth selects a colorfully-hued pumpkin called "Musqueé de Provence"
Beth said all her pumpkins and squash will keep for a few months as long as you store them in a cool place. Beth and her husband George have quite a ranch in Cambria. They have a variety of jack-o' lanterns, heirloom pumpkins, squash, winter squash, small and large gourds and Indian corn, as well as avocados and lemons. They're open on weekends from mid-September through October from 9a.m. - 5p.m. or you can call for an appointment or information at: 805 924-1008. Check them out!

Next up was Dragon Spring Farm booth. Last week we had purchased a delicious vibrant yellow Spaghetti Squash. We had it last Sunday with a delicious duck breast ragu. We'd like another one to have another ragu. Though we weren't able to get as large of one, we bought two smaller ones that will amply do the trick.

On we went, stopping at Peacock Family Farms booth for a few small tomatoes for salads.The number of tomato-booths has dramatically lessened, so now the tomatoes that are available are going for $2 - $2.50 per pound and of course they're not as sweet as they were this summer.

By now my husband and I are both getting loaded-down with produce so as we were walking out the other end of the market toward our car, we spied some beautiful bright golden -almost orange beets. We couldn't let those go, so we bought two gorgeous bunches that will make a dramatic vegetarian pappardelle pasta this weekend.

What a nice morning! And we bought such an array of items to cook! Both of us are trying to decide what to cook first! Obviously, since the beets and their greens are quite perishable, we'll use those first. We bought a lot for the amount of money we put out and we'll savor all of our purchases over the next few weeks. I hope that your "buys" give you the same satisfaction!




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A tip from Sue!

Sauteing whole garlic

If your recipe calls for whole garlic, it doesn't burn as easily when in larger pieces. But you do need to score your garlic cloves all over in order to release the garlic juices and fragrance .Always be careful to avoid burning the cloves. It'll make the garlic cloves bitter and ruin what you're cooking.