Come on out to the Farmer's Market

The Fredericksburg Farmer's Market is one of my favorite little markets of all time.  I actually sold cupcakes there years ago and it was a ton of fun but a LOT of hard work so I understand what it is like for all of those vendors out there...loading, unloading, pricing...let's just say it takes a lot longer than it looks.  But anywho, this year the market is full of great vendors.  Local handmade goat's milk chesses, fresh fish from the gulf, grass-fed local beef, pasture raised chickens, fresh eggs, organic produce of all different kinds (2 weeks ago I bought garlic scapes, icicle radish, artichokes, beets, and purplette onions), and much more.  You can get yourself homemade pizza made by master baker Josh Rymer, a free bite from the chefs corner featuring a new chef each week, homemade seasonal soup (using produce from the market) made by the HCM Hospital (yes, our hospital makes great food!), lamb sliders or fish tacos and much more!  It's such a blast!  Come on out from 4-7 to Marketplatz to support our market!

And while you are at it follow @FBGFARMERSMARKET on Instagram...I'm the curator for it and would love to share more about our market with you!

Golden Beet and Kale Pot Pie Recipe

Its pot pie weather here in Fred.  The wind is crisp and is blowing the yellowing leaves from the trees and the very moment I feel a twinge of hunger my mind can't help but go directly to pot pie.  This time I wanted to make a pot pie for the whole family that would sneak in some really healthy goodies to the babies.  SO...I decided to dice up some beautiful golden beets, leafy kale greens, carrots, and one red beet for some color.  

I so enjoy cooking something warm on a cool fall day.  I hope your family enjoys this as much as mine did.  And if you know me...you know I am the "organic girl"...so I go for everything organic and if I can't find organic I try to use different produce or even head to the frozen dept where you are guaranteed some good organic frozen veggies.  

Recipe:

- this recipe makes me love my chickens because I give them the beet greens and the kale stems as a treat and they don't get wasted...if you don't have chickies...get ya some:)

- this recipe makes me love my chickens because I give them the beet greens and the kale stems as a treat and they don't get wasted...if you don't have chickies...get ya some:)

1 chopped onion

3 chopped golden beets 

1 bunch of chopped kale (remove the stems)

large handful of chopped carrots

1/3 cup of butter

1/2 cup of flour

2 cups of chicken broth (I like pacific's new organic bone broth)

1 c up of half and half

1 tsp salt

pinch of pepper

1 pie crust ( I couldn't find any at our grocery store that wasn't overly processed and full of icky stuff so I used the Immaculate Baking company's crescent rolls as a crust instead and I think it turned out well...but keep in mind it doesn't have the flaky crust like the pie crust would have...but it's still delicioso)

- saute all of the veggies in the butter for 10 minutes or until the kale is slightly wilted

-add flour and stir for one minute constantly

-stir in broth and cream until thick and bubbly

-bake at 400 degrees for approx. 35 min or until the crust is golden brown...keep an eye on the crust and if it is browning too fast without cooking cover with foil

* I like to use a pretty dutch oven to cook this so that I can prepare it on the stove, throw it in the oven, and serve it in the same dish:)

ENJOY!

pot pie finished