Posts Tagged Hillcrest Farmers Market

Stopping by the Hillcrest Farmers Market


Ten-year-old N. Shalin is back with her monthly take on food in Little Rock!

The farmers market is a great place to get local and fresh fruits and veggies! The Hillcrest Farmers Market is set up on Kavanaugh and is open from 7 a.m-noon on Saturdays. They always have great booths and products. There is anything from pastries to pasta sauce!

One of the venders is The Pie Hole food truck, which sells dynamite pies. I tried their lime icebox pie and it was delicious! Some of their other options are the Boston cream pie and the chicken pot pie.

The Bonta Toscana booth is amazing! They sell a divine garlic sauce that you can put on pizza, pasta and more. The sauce has a little heat to it, but is very mild.

Also, Arkansas Fresh Bakery is a great vendor to purchase bread products. Everything they make is local and fresh! Did you know that a lot of their bread products are sold at many restaurants a cross Little Rock?

Bodacious Farms is another great vendor at the market. They sell lots of fruits and veggies. I recently purchased some of their tomatoes and okra, which were great!

Freckle Face Farm is a great place to buy meat like bacon and sausage. Mylo Coffee Co. is a pastry and coffee vendor which does fantastic sweet treats.

As you can see, the Hillcrest Farmers Market is a great place to buy fresh and local food.

By: N. Shalin

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Around Town: The Pie Hole is Ready to Roll


The Pie Hole, the former Fayetteville pie truck turned Little Rock mobile eatery, is now officially open for business. “Right now, I’m planning on being at this Saturday’s Hillcrest Farmers Market and then tentatively planning on being at the Westover Farmers Market on Tuesday and then the Westover Wednesday Food Truck Meet-Up,” said owner Lauren Harrison.

The tentative plan, which is subject to change given customer desire, is for the truck to carry 3-4 types of pies at a time, plus one savory pie (quiche or pot pie). The truck will serve pie by the slice to walk-up customers and offer whole pie orders with a two-day advance notice.

Customers should expect a variety of pies, including some of Harrison’s more popular ones, including: coconut cream, oatmeal cream pies with scratch-made marshmallow fluff filling, and chicken pot pie.

And while Harrison is still working on future locations, expect to see The Pie Hole at the Hillcrest Farmers Market, Good Earth Garden Center, Westover Hills Farmers Market and the Westover Wednesday Food Truck Meet-Up.

“My husband is from Hot Springs and I went to college at Hendrix in Conway, so we’re excited to be back in Central Arkansas. Everyone has been so welcoming and supportive of The Pie Hole truck,” said Harrison. She continued, “Before we moved here, I didn’t realize what a thriving food scene Little Rock has. I can’t wait to be a part of it, especially as a food truck. I’m excited to utilize all of the fresh produce from the local farmers to make made-from-scratch pies and quiches. I’m looking forward to making pie for the people of Little Rock!”

We are too.

*Photo courtesy of The Pie Hole

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Mighty Good Recipe: Hillcrest Farmers Market Italian Sausage Panini

Fantastic ingredients!

Fantastic ingredients!

It’s time for another Mighty Good Recipe!

If you’re a regular reader of this blog, then you know how much I enjoy heading to the Hillcrest Farmers Market on Saturday mornings. In fact, it’s one of my favorite social events of the week. I typically run into a handful of friends while milling around the various tables, drinking coffee, and soaking up the gloriousness that is Hillcrest.

I always end up buying way too much, but that’s a good thing. The vendors are wonderful folks and many of their products are of the highest quality.

And while some people head to these markets with focus and purpose, my brain is a clean slate (no jokes, please), and I typically buy what inspires me at that moment. Many of the ingredients for this recipe below were purchased at last Saturday’s market.

-1 loaf of rustic bread (from Mylo Coffee Co.)
-roasted red peppers (from North Pulaski Farms)
-1 package of Italian sausage (from Freckle Face Farm)
-1 cup of Amy B’s garlic sauce
-1 cup of shredded mozzarella cheese
-2 tablespoons butter

Cook the Italian sausage in a pan (medium heat) for 10 minutes. Once the casings are brown, add a half cup of water to the pan, cover, and let cook for 5 minutes. Remove from heat. Plug in a sandwich press (if you have one), or place 1 tablespoon of butter in a skillet (set on medium heat). Cut the bread into fairly thick slices. Cut sausage links (length-wise) and place on one slice of bread. Top with sliced red peppers, a spoonful of garlic sauce and some cheese. Place the second slice of bread over the top. Add butter to the outside of both slices. Place inside sandwich press until brown and crispy. If you’re using a pan, it should take about 5 minutes per side.

Note: Amy B’s garlic sauce can be purchased in the Little Rock area by contacting Amy directly on her Twitter account. This is my favorite sauce, but if it’s unavailable to you, then any tomato sauce will do.

Support local!

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Pork and Then Some More Pork

A Pig Roast Done Right

A Pig Roast Done Right

All pork … all weekend long!

What a past weekend! It all started Saturday night at the Gee Household in North Little Rock. Kelly and Erika hosted an appreciation dinner for the folks who contributed to the kickstarter project “Make Kelly Gee’s BBQ Competition Dreams a Reality.” As you might imagine, the place was filled with all the usual foodies: Steve, Daniel, Joel, Greg, Jason, Shelle, Thanh, Amanda, Jen, Mark, Kelli, Zara, John, Jerry, Kristi,  and several others.

Kelly’s new best friend (a.k.a. The Beastmaster) was on full display for all partygoers to admire its greatness. In the end, The Beastmaster produced some of the very best barbecue you’ll find in the state of Arkansas. Kelly, always the modest one, will tell you it was all smoker and little technique. But that’s BS. The dude continues to hone his craft, getting better and better with each cookout.

Highlights of the evening included the signature bite-off-the-bone tender ribs, as well as the juicy pulled pork and chicken. Erika’s insanely addictive creamy potato salad, baked beans, and bleu cheese cole slaw proved to be the perfect side dishes for the ‘cue. This is the fourth or fifth time I’ve had Kelly’s barbecue … and it just keeps getting better and better. I was particularly impressed this time around with the added spiciness of the ribs. Whether it’s for 150 people or a “mere” 50, Kelly and Erika just flat out know how to throw a great party. Chilling on their deck, with a beer and a full belly of barbecue, is about as good as it gets.

Kelly always does ribs right.

Kelly always does ribs right.

On Sunday, the family and I were invited to drive out to Vilonia for a pig roast party at Rattle’s Garden. I’ve gotten to be friends with Tara (1/2 of the dynamic duo at RG) from my visits to the Hillcrest Farmers Market. But little did I know … this wasn’t just any pig roast … this was a chef Travis McConnell of Butcher & Public pig roast. Let me tell you, there’s nothing quite like driving up to a farm and seeing two pigs hanging on spits, with a master roaster manning the show.

McConnell’s specially-designed equipment allows for the pig to roast in about four hours. Fortunately, I was there for the final hour and can tell you it’s a mesmerizing process to behold. Watching McConnell in action—turning the spits, shifting embers, and re-placing foiled sweet potatoes—is a true, must-see culinary experience. Once everything was done, Travis sliced and diced the pig into rustic serving cuts.

What followed can only be described as a pure animalistic feeding frenzy. I ended up with some succulent shoulder and a few long-bone ribs. The roast also included delicious greens, green beans, and roasted sweet potatoes. Everything was spectacular and uniquely different from the Saturday cookout.

Many thanks to Robert and Tara for having us out, to Mitchell (from Freckle Face Farm) for providing the pigs, and to Travis for his masterful preparation of the animal. It was an honor to be in attendance.

What a weekend!

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