FLINT FARMERS’ MARKET

Last week I shopped at Flint Farmers’ Market to make dinner for my family. Bulk barley from Flint River Farm, vegetables from M.T. Belly’s Produce and beef stew meat from Hoffman’s Chop Shop rounded out my home pantry to make a warm and hearty Market Beef Barley Soup. Change up your food shopping routine and visit Flint’s year round, downtown market on Tuesdays and Thursdays from 9 a.m. to 5 p.m. and Saturdays from 8 a.m. to 5 p.m.

Having a well-stocked pantry at home makes shopping for dinner easy. Use this Flint Farmers’ Market grocery list to purchase your fresh items.

Farmers’ Market	Pantry
Onion	Beef Stock
Celery	Canned Tomato Sauce
Garlic	Tomato Paste
Sweet Potato	Salt, Pepper, Dried Thyme, Dried Bay Leaf
Kale	Oil
Beef Stew Meat	Flour
Barley	Red Wine

Flint Farmers’ Market Beef Barley Soup

1 ½    tablespoons canola oil, divided

1          pound beef stew meat

2          tablespoons all-purpose flour

¾        teaspoon kosher salt, divided

¼ + 1/8 teaspoon ground black pepper, divided

1          medium onion, chopped

2          stalks celery, chopped

3          cloves garlic, minced

1          whole dried bay leaf

¾        teaspoon dried thyme leaves

2          tablespoon tomato paste

½        cup red wine

5          cups beef stock, organic

1          (8 ounce) can tomato sauce

1          cup uncooked pearl barley

1          medium sweet potato, peeled and chopped

3          cups chopped kale

1. Place beef in a medium bowl and sprinkle with flour, ¼ teaspoon salt and 1/8 teaspoon pepper; toss to coat the beef; set aside. Place 1 tablespoon oil in a Dutch oven over medium heat. Add beef in a single layer to hot Dutch oven and brown on all sides. Remove beef to a clean plate.
2. Add remaining ½ tablespoon oil to Dutch oven over medium heat. Add onion, celery and garlic; cook 3 to 5 minutes, stirring occasionally, or until just tender. Add thyme, tomato paste, ¼ teaspoon salt and 1/8 teaspoon black pepper; cook one minute. Add wine, stock, tomato sauce, barley, potato and browned beef; bring to a boil then reduce to a simmer. Cook partially covered for 30 to 40 minutes or until barley is tender.
3. Add kale last 5 minutes of cooking. Season with ¼ teaspoon salt and 1/8 teaspoon black pepper. Serve with fresh bread from Crust (a baking company at Flint Farmers’ Market). Serves 4.