Hello, Spring!
Hello lovelies,
Come enjoy the fruits of these past few days of sunshine! Flowers? Yes! Honey? You bet! Greens? All day long!
So come on down for a cup of joe and a bag full of local yummies!
See you Saturday!
This week, we are continuing our Get to Know our Board series, with Market Manager,
Caitlin Dupuigrenet.
CYCFM: Where are you from?
CD: I grew up in Paris, France, moved to Montreal at 16 and moved to Memphis after college.
CYCFM: What do you do, what is your background?
CD: I am the market manager for the CYCFM. I have a degree in English Literature and Philosophy from McGill University in Montreal. The last summer before college graduation, I interned at Downing Hollow Farm in Hardin County, TN and it completely changed my life. I met so many wonderful people in the farming and restaurant communities in Memphis that I never wanted to leave. I graduated, came back to Memphis and met my husband the next day. I then built raised beds for people, worked as floral buyer and local liaison at Whole Foods, among other things.
CYCFM: What is your favorite part of working at CYCFM?
CD: I have met so many wonderful people since the beginning of my tenure, last May. I have learned how powerful community can be, and how much change it can effect. I can't wait to embark on our new IOBY campaign, with the help of our amazing community supporters.
CYCFM: What is your favorite dish to eat/cook?
CD: My super wonderful husband Stephen is a chef (check out his market recipes at the bottom of the newsletter every week!)and still feels like cooking when he comes home, so I honestly don't cook that much anymore. I am, however, the queen of the picnic dinner. Fresh radishes with salted butter and baguette, high quality canned sardines in delicious olive oil, shaved fennel dipped in aioli, roasted chickpeas with cumin seeds. Yum!
CYCFM: How do you relax?
CD: Reading Martha Stewart Living Magazine with a glass of prosecco. Alternately, dancing around to Stax classics in my pajamas with my 1 year old.
CYCFM: What is your favorite part about the Cooper Young Community Farmers Market?
CD:
Saturdays are the best part of my week. I love talking to the vendors and the customers. Old and new alike, everyone's mood can't help but be be lifted up when they pass the market threshold. It's pretty magical.
Cold Comfort Farm: Arugula, kale, eggs, carrots and homemade cookies.
Cosgrove & Lewis: Cosgrove & Lewis soaps are all-natural, cruelty-free, 100% vegan, and contain no harsh sulfates! Everything is carefully handmade with love, each bar sliced fresh from a raw loaf.
The Creamery Memphis: An ever evolving array of sorbets, gelati and baked goods.
Delta Sol Farm: First organic veggies of the season! Hallellujah!
Farm 2 Cart: farm fresh breakfast sandwiches and brauts with all local condiments!
Farmhouse Barkery:
Fresh Grind: Custom tea blends, smoothies, juice cleanse programs and more!
Flavor Mavens: Hand blended original and unique seasoning mixes and tea blends made only with fresh, primarily certified organic herbs, spices and teas.
Fuel Food Truck: Vegan friendly, all natural tacos from a truck!
Jones Orchard: Apples, pears, squash, gourds, assorted jams, pies and breads.
La Belle Bakery: Celebrate National French Bread Day with a mouth watering european style pastry or loaf!
Lake's Catfish: Freshly caught catfish.
Lilee's Gourmet Bakery: Locally made muffins, cornbreads, and loaves with organic and locally sourced zucchini and other all natural ingredients, now with gluten-free options!
Midtown Herbs: Plants! Hardy perennials and herb starts. Fresh cut herbs. Also beeswax candles and knit washcloths.
Paradise Seafood: Fresh seafood straight from the Gulf.
Renaissance Farms: Grass fed/finished beef, forest raised Tamworth pork, chicken (whole & cut-ups), whole duck, pastured raised lamb, eggs.
West Wind Farms: Pasture-raised chicken, pasture-raised turkey,100% grassfed beef, heritage Berkshire pork, sliced Deli Meats, bacon, hams, bratwursts and breakfast links, pasture-raised eggs,raw milk, raw kefir, yogurt, buttermilk.
Brought to you every week by market husband extraordinaire, Stephen Hassinger.
Spice roasted duck with sweet and sour cabbage
A duck is a funny bird, my gramama used to say, not enough for 3, but too much for 2.
I like to roast ducks whole with lots of spice, and serve them with sweet and sour cabbage.
You can make your own spice blend, but a good quality Chinese five spice works wonders with duck, or any darker meat.
Drying the duck out in the fridge helps it to have crispy skin, and is worth the extra effort.
Ingredients:
For the duck:
1 whole duck, about 3 pounds, rinsed and dried with paper towels
2 tbl Chinese 5 spice (available at your friendly neighborhood Asian market)
3 cloves garlic
1 small onion peeled and quartered
1 thumb of ginger, peeled and quartered
1 small orange, quartered
Salt
For the cabbage:
1 whole head green cabbage, about 1 ½ pounds, cut into ½ inch strips
1 yellow onion, diced
2 cloves garlic, minced
2 Tbl olive
½ cup white wine vinegar
½ cup sugar
Method:
Place the duck in a roasting pan and let it sit, uncovered, in the fridge for 24 hours, or at least overnight. Preheat oven to 375. Trim off duck wing tips with a pair of kitchen shears, and remove any excess fat from around neck. Prick the duck skin all over with a fork to allow some fat to drain out while cooking. Rub duck all over with spice and salt, inside and out. Place onion, orange, ginger and garlic inside duck cavity.
Place the duck breast side up in a roasting pan and roast in oven for 45 minutes. Carefully turn the duck over, breast side down and roast an additional 45 minutes. Turn duck breast side up one more time and roast about 25-45 minutes or until it reaches an internal temperature of 145 degrees. Remove from oven and allow to rest at least 15 minutes.
Meanwhile, for the cabbage, heat oil over medium heat in heavy pan and sauté onions until tender, about 10 minutes. Add garlic and cook until fragrant, a few minutes more. Very carefully add sugar and vinegar to pan and cook until sugar is dissolved. Add cabbage and cook, stirring, until heated. Remember to season with salt as you go! Cook cabbage thoroughly, about 1 hour, and adjust seasoning with salt and pepper.
Have the person who likes doing things like that carve the duck, and serve with the cabbage and steamed new potatoes to a very lucky crowd.
We invite you to stop by our Market Café, next to the Market Information booth, where you can choose from a variety of refreshing drinks, including coffee, hot cocoa and water. We also sell bags of coffee, whole bean and ground.
All of our coffee comes from the local, premium coffee roasters who are creating a buzz in Memphis — J. Brooks Coffee.
All proceeds go toward market operating costs. Thank you for supporting your local farmers markets.
