One of the things I did in Colorado Springs while visiting our kids was wander through a local farmer’s market with my daughter-in-law, Roxanne.
There is just something about picking up fresh produce and meeting the farmer who actually grew it. The smell of chilies being roasted over an open fire, freshly baked goodies, and hand picked bouquets of basil was enough to make me want throw on my apron and roll up my sleeves.
It is a labor of love. Love of the land, love of heritage, love of bringing their crops directly to the consumer.
As someone who appreciates the flavor of “farm fresh” ingredients, I was thrilled when Gary Hanagan, whose farm has been in the family for over 100 years, handed me a small slip of paper with a new recipe to try.
His animated smile drew people to the long tables full of vegetables, some customers, like myself were new to the farmers market nestled in a local park. Some of the people who made their purchases were long time friends.
Gary told me about his farm and crops they grew. Had we stayed longer I would have loved to go to the U-Pick tomato and pepper patch.
“Plus,” he explained. “In the fall we have a huge pumpkin patch with a corn maze and lots of fun things for the kids. Being on the farm takes all our time in the busy season so we figure we might as well have fun.”
When I went back to Nathan and Roxanne’s apartment, I washed off the smudges of dark soil that was still on a few of the squash and began prepping for dinner. The flavors mixed together as I gently stirred until tender, the aroma filling the apartment.
Gary was right, the taste was amazing. Fresh. Farm Fresh.
How about you?
Do you love going to farmers markets?
Thanks Hanagan Farms!
To find more about Hanagan Farms check them out at www.hanaganfarms.com.
- 1 lb ground Italian sausage
- 1 medium onion - diced
- 3-4 small calavacita squash - thinly sliced
- 2-4 cloves of garlic - diced
- 1 1/2 cups corn kernels
- 4 - 8 chili peppers - roasted, peeled, and chopped
- 3/4 cup shredded cheese
- salt and pepper to taste
- warm tortillas
- Cook ground Italian sausage.
- Remove meat from skillet nd put into bowl, but leave small amount of drippings (sausage grease).
- Add calavacita squash, onion, and garlic to skillet.
- Cook until tender on medium heat.
- Add corn, sausage, diced chilies to skillet and turn heat to low.
- Allow to simmer for a few minutes. Do not cook until the squash is translucent.
- Add salt and pepper to taste.
- Serve in warm tortillas and shredded cheese.
- Different chili varieties can be used to adjust heat.