Get the Most Out of Your Gourd

Fall is finally here! Even in the concrete jungle where the forecast still says 97 degrees, it’s time to celebrate! This Saturday at the market, Downtown Phoenix can enjoy a celebration of all things Autumn as we cozy up into a new season. At the market, there will be a costume contest, pumpkin carving station, Open Air scavenger hunt, pumpkin displays for adorable photo-ops, and pumpkin patches with a variety of Phoenix-grown pumpkins to take home. Of course, shoppers can also pick up fall flavors at almost every vendor booth, as well as market-roasted chiles for what bubbles in the cauldron at home.

All this fun begs the question: once the great pumpkin is chosen and does its decorative duty at the doorstep–what’s next? Cut it open and roast the seeds, leaving the body for compost? Use it as a doorstop in the home and see how long it lasts before rotting from the inside out? Find the local trebuchet and see how far it’ll go? Maybe we can suggest something better:

homemade pumpkin puree!

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Butternut Squash Pasta Sauce

Pesto

Pickled Okra

pickled

Okra is known to be slimy but pickling them is the crunchy cure, enjoy!

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pickled-okra-horiz-a-1600Simply Recipes

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Green Chile Roll Ups

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Market Gravy + Country Potatoes

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Roasted Eggplant

Roasted Eggplant with Za'tar

Za’atar Roasted Eggplant

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Burger Throwdown Winning Recipe

Winning Burger Throwdown Recipe!!
KimSlaw Black Garlic Burgers

Created by: Ric Carrillo + John P Kraft

Featuring Carefree Spice Company Spices and The Proper Beast Sausages

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Taste of the Market: Cucumber Soup

Cucumbersoup

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Pickled Peppers

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Shop the Market for peppers and pickle them to top salads, sandwiches or to simply snack on.

Ingredients:

  • 3 cloves Garlic
  • 2 lbs Hot peppers
  • 1/2 cup Pickling salt
  • 1 cup White vinegar
  • 2 qt Water (or enough to fill the jar)

Directions:

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Market Recipe: Orzo Salad

Orzo_Recipe
Ingredients
  • 1-1/2 cups dry orzo pasta from Decio Pasta
  • 2 tbsp olive oil, or just enough to lightly coat the pasta
  • juice and zest of 1 lemon
  • 1 large English cucumber, seeded and chopped
  • 1tbsp fresh mint, finely chopped
  • 1 tbsp fresh parsley, finely chopped
  • 1/2 cup goat cheese, Chile Acres
  • kosher salt and freshly-ground black pepper, to taste
Instructions
  1. Bring a large pot of salted water to a boil. Cook the orzo al dente according to package directions (about 9 minutes). Drain the pasta, let cool for a couple of minutes, and toss with the olive oil, lemon juice and zest, cucumber, herbs and cheese.
  2. Season with salt and pepper, to taste. Serve chilled or at room-temperature. Can be made up to a day in advance and kept in the refrigerator.