Who's At The Farmers' Market This Week?

Don't forget to visit Chris' Farmstand (aka Stasino's Farm aka Silbey's Farm) at the Sally Frank's Farmers' Market tomorrow!

Their produce is grown as naturally as possible, and their motto 'We're Fresh' describes their vegetables beautifully. Look for summer squash, zucchini, beets, swiss chard, kale, onions, lettuce and other greens, and eggs tomorrow! Their eggs are from free range chicken, no two are alike in color or size. That's what eggs should look like, not like the clones from the supermarket! They also taste much better and their yolk is a bright yellow.

I discovered Cousa last time. Cousa looks like a small fat zucchini, only much lighter in color. It is a Lebanese version of 'our' zucchinis and has a slightly nutty flavor. Chris' also had some beautiful jewel-colored Swiss chard. So I got some of that also, and just sauteed the two of them with some onion and garlic and spices.

Here is a traditional Lebanese recipe for preparing Cousa:

1lb ground meat, preferably lamb 

2-3 medium cousas (remove seeds if you choose) chopped into 1 inch pieces

2-3 fresh tomatoes, chopped

a handful of freshly chopped mint

2-3 small handfuls of rice

About 1-2 cups of water, depending on how you like the consistency to be: more like soup or more like stew 

Bouillion cube if you like, salt and pepper to taste

Sautee the meat, toss in the rest of the ingredients and simmer until the cousa is soft, about 45 min. The liquid ingredients should just cover the meat and cousa.

You can also cut the cousa in half, core it, fill it with the meat mixture, and cook it in the oven 

You can read more about Chris' Farmstand at http://www.chrisfarmstand.org/ or follow them on facebook https://www.facebook.com/pages/Chris-Farm-Stand/145965992139168 . Look out for their Annual October Pumpkin Fest or take a Farm Tour!