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Area Farmers’ Markets ARTISAN ALLEY FARMER’S MARKET & MORE ON GEORGIA featuring local produce, plants, pickles, honey, baked goods, arts & crafts. Held every Friday from 6 to 9 pm in Artisan Alley. FLAGLER BEACH FARMERS’ MARKET is open every Friday & Saturday all year long, sunrise to mid afternoon in beautiful Downtown Flagler Beach, right next to the Atlantic Ocean. Located on State Road 100- only 3 miles from 1-95. www.flaglerbeachfarmersmarket. com. GATEWAY CENTER FOR THE ARTS FARMER’S MARKET is open Saturday, 8 am - 1 pm, offers shopping and entertainment, fresh fruits and vegetables, hand made breads, beautiful plants and flowers, jewelry, live entertainment and so much more... Hands-on-Art, FREE popcorn and lemonade. Located at 880 North 17-92/at Saxon/DeBary. 386668-5553. LAKE HELEN MARKET IN THE PARK is held every Saturday from 8:00 am - 1 :00 pm. Fresh produce, locally raised chicks, hens, roosters, ducks, geese and rabbits. Also vegetables, bedding, house and landscape plants. Lakeview Dr., Lake Helen. LAKE MARY FARMERS’ MARKET is open Saturdays, 9:00 am - 1 :30 pm, weather permitting. Fresh produce, pasta, sauces, BBQ, organic coffee, large and small plants, orchids and much more. 100 N. Country Club Road, Lake Mary. www. lakemaryfarmersmarket.com. NEW SMYRNA FARMERS’ MARKET is held every Saturday 7 am- 12 pm. Local family farmers and growers offer fresh fruits, vegetables, herbs, flowers, plants, juices, dairy products, eggs, seafood, baked goods, art, and more. 110 Canal Street, New Smyrna Beach. www. freewebs.com/canalstreetfarmersmarket. ORMOND BEACH FARMERS’ MARKET is now open on the mainland, each Thursday from 8 am-1 pm at Ormond Beach City Hall Plaza, 22 S. Beach St. , Ormond Beach. They have over thirty great vendors each week. Only fresh produce or artisan products allowed. New vendors welcome. www.ormondbeachfarmersmarket.com THE FARMERS’ & OPEN AIR MARKET at the Putnam County Fairgrounds is open every Mon., all year long, from 9 am to 2 pm. Located in East Palatka (20 minutes West of St Augustine,) 1/2 mile south of SR 207. just off Highway 17. 117 Yelvington Rd., East Palatka. THE SANFORD FARMERS’ MARKET is a fabulous green market. Many unique vendors, over 25 in

the fall. They offer farm-fresh produce, organic produce, local honey, baked goods, sweets, pastas, teas, herbs, plants and so much more. Every Saturday 9 am-2 pm. Located in Magnolia Square at the heart of Downtown Sanford, on 1st St. & Magnolia Ave. THE ST. AUGUSTINE BEACH LOCAL FARMERS’/ARTS & CRAFTS MARKET is every Wednesday from 7:30 am- 12:30 pm. Fresh produce including organic produce. Approximately 30 artisans as vendors. St. Johns County Pier parking lot, St. Augustine Beach. www.staugbchcivicassoc.com. ALL ABOARD FLEA & FARMER’S MARKET open Thurs - Sun, 7 am - 2 pm. Offerings include fresh produce, fresh flowers, lawn and garden, toys and collectibles, tools, jewelry, CO’s, movies, and fishing gear. New vendors welcome. Port Orange Flea and Farmers Market, 5005 Ridgewood Ave., Port Orange. (386) 523-7749. DOWNTOWN DAYTONA BEACH FARMERS MARKET is open Saturdays, 7 am- 1 pm. Located in historic downtown Daytona Beach. Beach St. & Magnolia Ave., between City Island Library & Jackie Robinson Stadium. Featuring fresh produce, fresh food, and handmade goods. (386) 258-8150. BARBERVILLE FAMILY FARM SWAP & MARKET is the largest farm market in Volusia County with 50-70 sellers 2 x’s a month, selling just farm market related goods. The farm market is unique in that we sell livestock, fowl , farm and ranch related items right along side the traditional farmers market produce/ veggies,and such. www.farmswapmarket.com or 386-469-9409. ORANGE CITY HAS A FARMER’S MARKET every Friday from 8 am to 1 pm. We offer local and organically grown produce, fresh baked goods, plants, herbs, handmade goods, variety of foods, and more! www.ourorangecity.com for more information. PALM COAST FARMERS & ARTISAN MARKET is set in a beautiful setting at The European Village. Sunday’s from 4-7 pm. Expect dozens of quality vendors with Fresh Vegetables, Fresh Juice, Fresh Bread, Cheese, Seafood, Grass fed meats and more. www.european-village.com. THE PAVILION PORT ORANGE FARMERS’ MARKET is located at 5501 South Williamson Blvd., is every Saturday in season from 9 am1pm. Awesome produce, Organic produce and fresh eggs, fruits, Fish Chic S eafood, Bread, Artesian products, gifts and much more. For more information, (386) 882-4965.

RECIPES FROM OUR

L

EDITOR

ike so many of us Floridians, we choose to travel home to visit the family at Christmas time rather then Thanksgiving. Staying home to attend a friends celebration, or hosting friends and family for a celebration of thankfulness. At Thanksgiving I like to keep it classic, mirroring my grandmother and the great dishes she would serve, as well as just a touch of my own style (or my favorite chef’s interpretation,) to make the dish even more memorable. Pick any of these tried and true side dishes and you will move to the top of the list of things everyone is thankful for!

AUNT CHELLE’S THREE CHEESE MACARONI AND CHEESE INGREDIENTS

Salt 2 pounds elbow macaroni 10 ounces (2 1/2 sticks) unsalted butter 1 1/2 cups all-purpose flour 1/2 teaspoon mustard powder 1/2 teaspoon seasoned salt, such as Lawry’s 1/2 teaspoon salt 1/4 teaspoon ground black pepper 4 cups whole milk 3 cups shredded yellow American cheese 3 cups shredded gouda 5 cups shredded extra-sharp Cheddar DIRECTIONS 1/2 tablespoon smoked paprika Preheat the oven to 350 degrees F and put a large pot of salted water on to boil. Add the macaroni to the boiling water and cook until al dente, 8 to 9 minutes. Drain well. Meanwhile, in a 4-quart pot, melt 2 sticks of the butter over low heat and then add the flour, mustard powder, seasoned salt, salt and pepper. Cook 2 minutes, stirring with a whisk. Add the milk a little at a time, whisking, and cook until thickened and smooth, 6 to 8 minutes. Remove the pot from the heat and stir in the American and gouda cheeses along with 4 cups of the Cheddar until melted and thoroughly combined. Add the cooked macaroni and stir well. Pour the macaroni mixture into a 3-quart baking dish and dot with the remaining 1/2 stick butter. Sprinkle the remaining 1 cup Cheddar on top, then sprinkle with the smoked paprika. Bake until the cheese is browned on top, 25 to 30 minutes. Serve hot..

TRUFFLED CHEESE MASH INGREDIENTS

2 pounds russet potatoes, scrubbed Kosher salt 1 cup cream 4 ounces Sottocenare al Tartufo, grated (about1 1/2 cups) 8 tablespoons (1 stick) unsalted butter, cut into pieces Freshly ground black pepper

DIRECTIONS

Put the potatoes in a large saucepan, cover with cold water by about 1 inch and add 2 tablespoons salt. Bring to a boil, uncovered, over high heat, and then reduce the heat to medium-high and simmer briskly until fork tender, about 45 minutes. Drain the potatoes. Quarter the potatoes and pass them through a food mill or ricer back into the pan. (Peel them first if you are using a ricer). When the potatoes are almost done, warm the cream in a small saucepan over medium-high heat to just under a simmer, about 5 minutes. Whisk in the cheese until melted. Set aside. Fold the hot cheese and cream into the potatoes. Then, over low heat, fold in the butter bit by bit until fully incorporated. Season with salt and pepper and serve hot.

ARUGULA SALAD WITH SWEET POTATOES AND FETA INGREDIENTS

DIRECTIONS

1 pound sweet potatoes, peeled and cut into 1 1/2inch pieces 3 tablespoons extra-virgin olive oil Coarse salt and ground pepper 1/2 teaspoon grated orange zest 1 tablespoon fresh orange juice 1 teaspoon white-wine vinegar 2 bunches arugula, thick stems removed 1/3 cup crumbled feta cheese

Preheat oven to 450 degrees. On a large rimmed baking sheet, toss sweet potatoes with 1 tablespoon olive oil; season with salt and pepper. Roast until tender and browned, 15 to 20 minutes. Let cool to room temperature. In a large bowl, whisk together 2 tablespoons oil, grated orange zest, orange juice, and whitewine vinegar; season with salt and pepper. Add sweet potatoes, arugula, and feta. Toss to combine and serve immediately..

BACKSTAGE PASS MAGAZINE • NOVEMBER 14 - DECEMBER 11, 2019

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