It was the Farmers’ Market beginning that we all hope doesn’t come. Thunder storms, lightning – the whole shebang. We pulled up to a frenzy of unloading cars and umbrellas, tents that didn’t want to cooperate, and tenative smiles. One of those Saturdays that you wish you could have rolled over and slept for a few more hours.
But the show must go on, they say. “Rain or Shine” the market manager replied when asked if we were on. We learned that if you ignore the looming black clouds long enough, they finally dissapate. I was mixing and kneading bread dough in the kitchen, getting ready for the doughnut holes I had promised a few weeks ago, when I at last began to focus on something other than the crumby day that I had been gifted with.
We knew that we were making doughnut holes, and planned to pull together a batch of sloppy joes which would include Dave Garey’s sausage, Lelia Gentle’s ground beef and pork and my ‘Cook With Mary’ BBQ sauce. Pulling everything from the market, we put together a crowd pleasing pot of sloppy joes. Served atop Great Harvest’s Farmhouse White Bread, the ‘joes were a big hit.
By the time my tour of the market had ended, the sun was out, the breeze was light and the day, immeasurably improved.
Saturday’s Sloppy Joes
1 # Garey Farm’s pork sausage
1# Dreamcatcher Farm’s ground pork
2# Dreamcatcher Farm’s ground beef
2 cups chopped onion
1 green pepper, chopped
2 cloves garlic, minced
2 cups Cook With Mary BBQ sauce
1-2 Tbls sugar
salt and pepper to taste
Brown the meats. Pour off excess fat. Add the onions and green pepper and cook until softened. Add remaining ingredients and simmer, uncovered for about 30 minutes.
Sloppy joes are similar to chili in that they are always better the second day.