Football season doesn’t just bring tailgating. It also means the best produce of the season is now available at the farmers’ markets.
The Old Cheney Road Farmers’ Market was a favorite of grocery shoppers in the Lincoln area. But as the market grew in popularity, the location became cramped, and due to this and issues over parking, the market was moved to the College View Seventh-day Adventist Church parking lot at 48th and Prescott Avenue.
The new location has turned out to be a winner because of its central location, easy access and much-needed additional parking. However, what many people do not realize is that the market is open through Oct. 28 and is completely full of amazing produce to gather up for your fall stews and holiday get-togethers. In fact, the market is one of the best (and most economical) places to buy your pumpkins, squashes and gourds of every shape for Halloween.
Or, if you’re not quite ready for decorating, you may want to stop by on a Sunday morning and stock up on potatoes, carrots, fresh herbs and meats for an oven-roasted tray bake like the one below from Nigella Lawson.
Tray bakes (also known as sheet pan dinners) are one of the easiest ways to prepare meals for a crowd while exerting the least amount of time and effort. They make entertaining easier by allowing you to spend time with your guests, and they also make your house smell wonderful. The recipe below is my go-to for company and takes about 10 minutes to prepare. I line my baking sheet with a layer of foil to make clean-up a bit easier.
Nigella Lawson’s Italian Tray Bake
3 large Yukon gold potatoes, unpeeled and cut into 1” cubes
8 chicken thighs (bone in, skin on)
8 Italian sausages
6-7 sprigs of rosemary
Zest and juice of one lemon
1t kosher salt
Fresh cracked black pepper
¼ C extra virgin olive oil
Preheat oven to 425 degrees. Place the prepared potatoes, chicken and sausages in a large mixing bowl. Strip all but two or three of the sprigs of rosemary, and mince the leaves finely to get about two teaspoons worth of chopped rosemary. Combine rosemary leaves with the lemon zest and juice, olive oil, salt and pepper, and pour over potato and meat mixture in the bowl. Toss it gently to coat everything with the dressing.
Spoon this mixture (in a single layer) onto a large, shallow roasting pan (you don’t want it too deep or it won’t brown well). Once you have the chicken (skin up) and sausages evenly nestled in the pan with the potatoes and garlic, tuck the remaining sprigs of rosemary in between them. Using the spoon to get the last of the olive oil dressing out of the mixing bowl, drizzle the chicken and sausages with the last drops, then bake for 50 minutes or so, or until the chicken and sausages are golden and the potatoes are cooked through.