Stillwater News Press


February 3, 2010

Stillwater Farmers' Market 2-3-10

Happy Winter! Surely there will be good weather this Saturday and we will get to see everyone again. 

Shopping at the Stillwater Farmers' Market offers a chance to feed people and birds, using fresh locally grown produce, meats, cheese, bird suet and handmade breads and Santa Fe style food. 

Produce in season includes gourds, greens, fresh herbs, lettuce, pumpkins, spinach, winter squash and turnips. In addition, freshly made salsa, enchiladas, tamales, scones, cinnamon rolls and cookies are available. Buffalo is only available on the first and third Saturday. 

The winter market is located inside Cowboy Mall at Hall of Fame and Monroe and is open every Saturday from 10 a.m. to 1 p.m. unless the streets are icy.


2 cups meat stock

3 tablespoons olive oil

2 cloves garlic, minced

1/3 cup chopped onion (I like sweet onions. Leeks or shallots work great also.)

1 cup orzo

1/2 cup white wine

Sea salt

1/2 cup grated Parmigiano-Reggiano or Pecorino Romano cheese

3/4 - 1 pound of lamb, buffalo, beef, or veal (ground or diced into cubes)

1/2 bunch of spinach, kale or other greens (use any amount you like)

In a small saucepan, heat the stock to a low simmer. Do the same with 2 cups of water in another saucepan.

If not using leftover meat, brown the meat with 1 tablespoon olive oil on medium. Add the greens when the meat is about half cooked.

While the meat is cooking, prepare the orzo. In a skillet on medium heat, saute the garlic and onion in 2 tablespoons olive oil until the onion is translucent.

Reduce the heat. Add the orzo (or rice) and saute until it's lightly toasted, about 1 to 2 minutes.

Add the wine and stir, cook until it's almost evaporated. Now pour half of the stock into the skillet and cook until it's almost absorbed, stirring as needed. Next, pour half of the water into the skillet and cook until it's almost absorbed, stirring frequently. Finally, add the remaining stock and stir until it's absorbed. Check the pasta for doneness, and add more simmering water if and as needed. Total cooking time should be about 15 to 20 minutes.

Once the orzo and meat are both cooked, combine in one of the skillets. Add the cheese and stir thoroughly.

Serves 2-3.

From the kitchen of Cordero Farms, Nancy Osborn and Sue Young.

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