bread

Hope Farmers Market relocated to Plaza Saltillo

Sign

By Tiffany Young

Last weekend was the last day for Hope Farmers Market to be located at Pine Street Station. I was lucky enough to be there to see the announcement or I would have been disappointed when I showed up and no one was there.

My mom and her coworkers had come in for the cake show and wanted to visit the farmers market. They had missed the one downtown, so I brought them to Hope, forgetting that my Austin-eclectic taste might be a bit much for the Northeast Texans. (I’m from there, so I can say that!)

I’m not sure they were as impressed with the hippy-ness that I am, but they did have a great appreciation for Flour’s smart tarts that I introduced them to. The honey nutella smart tart is amazing. I’ve also had the pecan praline and loved it, too, despite not being a huge fan of pecans. My mom raved about the raspberry, saying “I didn’t even share on the ride home it was so good!”

All that to say — while Hope is no longer at Pecan Street Station, it has not closed, but relocated to Plaza Saltillo as of today, March 3! I didn’t get a chance to go check it out, but one of the vendors was telling me that it was originally made as a farmers market, was on the rail route and would no longer have to relocate during the SXSW craze.

Band 2 band 3 band 4 Band Bread Buttons Clothing Couliflower Farmers market Flour market blurry Musician Sandwich board Smart tarts Unicorn bagVeggies

Farmers Market sandwich

For the past week I’ve been helping Engel Farms from Fredericksburg, Texas, sell their produce at farmers markets around Austin. In addition to getting some cash in my pockets, I also get to bring home some lovely produce, including golden zucchini, tomatoes, peaches, blackberries and whatever else is fresh from the farm.

Today I decided the squash and zucchini had a few days left in it, so I cooked it the way my mom always does. With a little olive oil in a pan, you add the sliced squash, zucchini and onion and saute it until you get it to your favorite texture. I like mine a little softer, but golden on each side. Sprinkle salt and pepper to your liking.

I also have some French bread I’m trying to eat by the weekend, so I sliced it up, added a dab of butter to each piece (OK, a huge slather, really) and then toasted it in the toaster oven. When it came out, I added the sauteed veggies, and, presto—what I’ve deemed Farmers Market sandwich was born. It was so delicious I almost forewent peaches and ice cream. (I said almost!)