The winter market is located inside University Mall (movie theatre wing,) and runs from November through March, 10:00 a.m. to 1:00 p.m.
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As you’ve likely heard before, farmer’s markets are a great local shopping adventure. Some are practically one stop for your grocery needs. Even in winter months, the Carbobdale area is blessed to have a couple of farmer’s market options. The Community Farmer’s Market is open December through March from 10:00 a.m. to 1:00 p.m. on the movie theater wing of the University Mall at Carbobdale. L.E.A.F. Food Hub is an online farmer’s market with pick up locations in Carbondale, DuQuoin, Carterville, Marion, Herrin, Cobden, and Tunnel Hill. Some home delivery is available.
Glacier’s End has many wonderful shrubs and products like hickory and elderberry syrups. The Mexican Mocha Hot Sauce is wonderful. Cordials such as their Honeysuckle are great additions to drinks.
If you have stayed away from Farmer’s Markets because you are concerned about prices, I can tell you that there are various price points. Some gourmet local items may run a bit more than you would spend but can be used sparingly to add flare to your dishes. Many things really don’t seem any higher than national chain store prices. For example, I actually paid less for cube steak at the Farmer’s Market than I would have paid at the larger chain store. Actually, there was a better variety of meat available at the farmers market than at the chain store . Please keep in mind that if you can’t find something on bare shelves at a larger store, you might find an even better local product through one of the local markets or stores.
Gallo Pinto (Costa Rica’s national breakfast dish) made with brown rice by Cahokia Rice. They also have white rice. Both are available through L.E.A.F. Food Hub.
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Watermelon radish from River to River Farm and Basil Microgreens from Autumn Ridge Farm kick this salsa garnish up a bit. Both were ordered through L.E.A.F. Food Hub.
Big Muddy Hogs in Hurst also carries many local items, such as bread from Baked on Division and Steam Shovel Coffee. They are located at 300 Adams Street. Many of the local farms and vendors give product updates and advise where you may find their products on Facebook and Instagram.
Links:
Big Muddy Hogs https://www.facebook.com/BigMuddyHogs/
Carbondale Community Farmer’s Market https://www.facebook.com/communityfarmersmarket/ http://www.carbondalemarket.com/
L.E.A.F. Food Hub https://www.facebook.com/LEAFFoodHub/ https://www.leaffoodhub.com/
This version of caccia e peppe, or cheese with pepper pasta, came about last spring when I had a lot of oregano that needed a trim.
Above: oregano and lettuces growing in a repurposed box frame
Below: freshly harvested oregano, mint, basil, and cilantro
I also had a few tomatoes, Vidalia onions, and garlic. I chopped them as I would for a salsa fresca and sautéed them in olive oil with some fresh oregano, salt, and pepper. It simmered on low heat for a bit while the pasta boiled.
For the pasta, I chose angel hair pasta, a slightly skinnier version capellini.
After boiling the pasta for a whole 4 minutes to hit the al dente stage of doneness, it was drained. (At this point, it is wise to save some of the salted pasta water to use if needed in the dish. )
The drained pasta was added to the sauce with gratuitous amounts of parmesan cheese and black pepper. Even more fresh oregano and a bit of basil was added right before plating–after the cheese had begun melting and mingling nicely with the olive oil-based sauce. If I hadn’t been out of mushrooms, I totally would have added some….
A bit more parmesan sprinkled over the top is not a bad thing either…
Ingredients:
-Pasta (often capellini or spaghetti)
-Water and salt (follow package directions for cooking the pasta)
-Olive oil and/or butter–approximately 2 tablespoons total
-Ground black pepper to taste
-A cup (or more) of Grated hard cheese (parmesan, Asiago, etc.)
-About a cup and a half total of chopped tomatoes and onions and a tablespoon chopped garlic (or just use salsa fresca or pico de gallo)
-A handful if fresh, chopped herbs that you enjoy (or need to use…) Suggestions are basil, oregano, parsley, and perhaps a bit of mint
Instructions:
Thoroughly wash all fresh herbs and vegetables before chopping them.
Prepare pasta in salted boiling water to al dente. (Al dente means “to the tooth.”) While the pasta cooks, simmer your tomatoes, onions, and garlic in a bit of olive in a small skillet or pan to help take the edge off of the garlic and bring out the onions natural sweetness.
Drain pasta and reserve some of the water.
Return pasta to pan with a bit of the pasta water and a couple tablespoons of unsalted butter or olive oil.
Toss it all together.
Add grated cheese and black pepper. Toss together until sauce the looks smooth and creamy. Add the tomato, garlic, and onions.
Top with fresh herbs and even more grated cheese. Serve and enjoy!
I decided to take a short video as I made my first lap around the stands at the Carbondale Community Farmer’s Market this morning. The video has been posted on YouTube. (If all goes well, it is also embedded in this post…) I was amazed at the quality and variety we have here even during the dreary winter months. Fresh greens, herbs, mushrooms, and more were available.
The market meets on Saturdays from 9:00 a.m. to noon at Carbondale Community High School through March 28, 2020. Some of the upcoming events, besides the weekly Fit program, are a seed swap, kids’ day, and plant give away.
It is definitely worth crawling out of bed to visit on a dreary morning. I found dried ancho chili peppers as well as a bunch of fresh salad greens to play with this week…
