Two-fer Tuesday: Downtown Syracuse Farmers Market and Liehs & Steigerwald Downtown

One of the things I miss the most about working downtown is the Downtown Syracuse Farmers Market. I've been trying to get there for more than a month now, but relentless rain on Tuesdays has kept me away.

Today, at noontime, it wasn't raining (at least for the moment). So I headed downtown with my market basket, allotted market allowance ($20) and a fist-full of change for on-street parking.

 

This vibrant and bustling market, at Clinton Square, features more than 40 vendors, many along West Water Street, and always draws a good crowd.

 

Before making any purchases, I scoped out the market and returned to make purchases of items that a) appealed to my eye and b) I know for certain we'll use in the next day or two. (See farmers market tips.)

 

Today's purchases:

 

• Two cousa squashes ($1) from Hahn Farms, Baldwinsville. Cousa squash is smaller, lighter in color and a little more sweet than zucchini, according to the young woman who waited on me. Use them the same way you use zucchini, she said. I'll probably make cousa "boats,'' stuffed with rice, Italian sausage and tomato sauce, later in the week.

 

• A pint of blueberries ($3) from the vendors sometimes called "The Blueberry Guys.'' These growers, from Oswego County, have the most beautiful blueberries. They sell half pints, pints, quarts and BUCKETS ($20) of blueberries at the downtown market and at the Central New York Regional Market on Saturdays.

 

• A quart of yellow beans ($3) from Haas Farms, Red Creek. This vendor is always quick to say hello and never disappoints. Today, he had red currants, red raspberries, peas, green and wax beans, flat Italian beans, garlic scapes and more. So we'll be having wax beans, steamed until crisp-tender and tossed with a little butter, salt and pepper, with supper.

 

• A container of black pepper chèvre ($7) from 2 Kids Goat Farm, Cuyler. Market associate Chelsey always has samples and always takes time explain products, from cheeses to goats milk soaps, lotions and balms. Today she sampled various chevres and a newer offering from 2 Kids -- goats milk cheese curds (delicious!) She also shared a tip: To make "inside out" cheeseburgers, stuff four 2 Kids cheese curds inside each burger when forming patties. About the chèvre: It's slightly crumbly and spreadable. I like it on crackers, on bagels in place of cream cheese and as a garnish for salads.

 

With no rain in sight and a few minutes left on the meter, I decided to visit the newly opened Liehs & Steigerwald Downtown -- a combination butcher shop, small grocery,
pub and grill. The downtown location is a new project for the family-owned meat market, a fixture in Syracuse since 1936.

 

The meat case has all of your L&S favorites, like roasts and chops, German franks, bratwurst, chorizo and other sausages and some of the best bacon you've ever had. People were lined up for sandwiches (eat-in and takeout) and a few people were eating lunch at the small bar.

 

I got four of the German franks to go, but will be back after work some evening for a pint of beer and Mug O'Bacon, one of the signature appetizers.

 

The Downtown Syracuse Farmers Market, presented by the Downtown Committee of Syracuse, continues Tuesdays through Oct. 13. Hours are 7 a.m. to 3 p.m., but some vendors leave early, just FYI.

 

Liehs & Steigerwald Downtown is 117 E. Fayette St., near Bank Alley. Information: 315-299-4799.