I recently visited the Uptown Farmers Market for the first time and thought it was a blast. The market is located on 29th Street in between Lyndale and Dupont. The Uptown Market doesn’t start until 11am, so there were no worries about getting up early just to get the good stuff! Parking was really easy as there are plenty of spots on side streets.
The market itself is pretty neat. It’s only open four times in 2009 which allows the vendors to display fresh and exciting items. Not only are there produce, food and flower vendors, but there are lots of artsy vendors too. You can find cool printed tees from Kitchen Sink Press, spicy salsa from Salsa De Jasinto, funky earrings from Mod Margarette, and veggie dogs and chili from the Magic Bus Café.
We bought some zucchini, summer squash, salsa, and a few tomatoes. The zucchini and summer squash went into a Roasted Vegetables and Couscous dish along with some haricots verts, onions, and peppers I picked up from the Rosemount Farmers Market.
Roast Vegetable Couscous
(adapted from Bobby Flay)
2 red (or green) peppers, cut into 1-inch dice
1 yellow squash, cut into 1/2-inch dice
1 zucchini, cut into 1/2-inch dice
1 onion, cut into 1-inch dice
¼ lb. haricots verts or small green beans, cut on the bias into 1-inch pieces
2 tbsp olive oil
Salt and freshly ground pepper
3 cups vegetable stock
1 tsp salt
2 cups plain couscous
Preheat oven to 400°. Toss vegetables with oil on a cookie sheet and season with salt and pepper. Roast for 20 minutes, tossing once, until just cooked through. Cover to keep warm. Boil stock, saffron and 1 teaspoon salt for 5 minutes. Stir in the couscous; cover and reduce heat to low. Cook until all liquid is absorbed, about 8 minutes.
Fluff couscous with a fork and transfer to a bowl. Top with vegetables and serve.