One of the best things about having a really local Farmers Market is that we can really get almost everything we need to cook fresh and healthy meals in a single trip to Valley Court on Sunday morning.

In addition to produce, the EL Farmers Market offers shoppers a variety of meat and fish, and regular vendor Spartan Country Meats brings a weekly assortment of turkey, rabbit, pork, eggs, and duck from a family-operated farm in Webberville. Owner Christine Miller explains that at Spartan Country Meats, “we raise our animals without the use of hormones or antibiotics. They are all- natural, wholesome meats.”

Before starting the farm, Miller used to be a custom poultry processor, and managed both the Meridian Township Farmers Market and the Williamston Farmers Market. “We saw the opportunity to raise chickens, process them and sell them at local farmers markets and Spartan Country Meats was born.”

Miller’s market season starts long before the traditional summer market period. “We start with our first batch of chicks, ducks and turkeys in early March, or 7 weeks prior to the start of the Meridian Township Farmers Market.  Our pigs and eggs we do year round with an increase in production during the summer months.”

Once market season begins, Spartan Country has a routine for every week. “Every Friday, May through October, we process fresh chicken and duck to provide fresh meat at the markets every week. Then, three hours before every market day, we start loading the coolers with the various cuts of meat we will have available that day for purchase. Once we get to market, it takes about 30 to 40 minutes to set up our booth and be ready the day.”

Miller, who is a familiar face at many area Farmers Markets as both a vendor and a manager, is a natural fit for the rigorous work of every summer. “The most difficult part of my job,” she says, “is giving up every weekend and a couple week days for 6 months out of the year. It is a struggle with three young sons at home.” On the other hand, Miller “loves being able to bring fresh wholesome meat to the greater Lansing area along with meeting and developing relationships with the customers at the different markets.” 

This Sunday, June 21^st, Miller “will have fresh chicken, duck, rabbit, turkey, eggs and a huge variety of pork for sale. With Fathers’ Day next weekend, we have a variety of great meat for the grill—brats, chicken, pork chops, and more! Also, if you have a smoker, our pork roast, ribs, or fresh duck would make a tasty treat!”

Here’s something else to cook using market-fresh meat and produce:

Greek-Style Kebabs

(This recipe is from Ann Nichols)

This recipe is extremely flexible. You can make your own Greek vinaigrette and Tzatziki sauce, or you can buy them. You can serve cooked meat and vegetable kabobs over rice or in a pita. You can make all-meat or chicken kabobs and serve them over a large Greek salad with lettuce, red onions, cherry tomatoes, feta cheese, and Kalamata olives with pita bread on the side. If you’re in a real hurry, marinate the chicken or pork in whole pieces, grill and serve with salad and bread or rice.

This meal may be made gluten-free by omitting pita bread (check purchased Greek dressing for gluten), and can be dairy-free if you leave out the Tzatziki sauce. No matter how you do it, you get a company-worthy meal that doesn’t heat up your kitchen on a hot summer day.

Serves four

Ingredients:

1. 1 Pound boneless pork or chicken
2. 2 bell peppers, any color
3. 2 large onions (I use Vidalias)
4. Other vegetables optional (fresh cherry tomatoes, mushrooms, asparagus pieces, zucchini)
5. 1 bottle commercially prepared Greek Salad dressing
6. 4 whole pita pockets or flatbreads
7. Tzatziki sauce (you can buy it, but I make it using this recipe).
8. Shish Kebab skewers

Instructions:

1. Cut meat into chunks approximately 1” square
2. Place meat cubes in plastic bag or other container with enough Greek Dressing to cover
3. Marinate for at least 2 hours; overnight is best
4. Cut peppers, onions and other veggies into bite-sized pieces
5. Thread meat and vegetables on skewers
6. Grill kebabs and serve with pita bread, Tzatziki sauce and salad

P.S. If you double the recipe you’ll end up with a really nice assortment of meat and veggies to put on a homemade pizza with some feta, red onions and Kalamata olives.

The East Lansing Farmers’ Market is open Sundays from 10 am to 2 pm in Valley Court, rain or shine. You can read about other vendors in our weekly Market Monitor. Find out more about Spartan Country Meats at www.spartancountrymeats.com.