Paella made to order

Remember when the Paella people (No Place Like Home) came to the market back in July and sold out by mid-morning leaving shoppers desperate and deprived?

Well, they are back. They will be bringing más. Mucho más! Still, plan your shop accordingly. Because if their paella was popular in the heat of summer, just imagine how popular it will be, right out of the simmering pan, on a chilly fall morning. This time, they are making a paella Valencia-style, with chicken, chorizo and green beans instead of summer's seafood paella.

On the small chance you get shut out of the paella crush... you can also make it at home using many ingredients from the market, which is what my daughter and market intern, Sabine, did in July after missing out.

One minute she was complaining about getting to the paella stand too late. The next thing we knew she was deveining shrimp and using the shells to make stock and whipping up one for the fam.

She opted for this Rachael Ray shrimp and chorizo paella which was astonishingly delicious. If you want something a little more ambitious, try this Ottolenghi version or this paella Valenciana. Other things to eat at the market this week? Leila's Crepes is finally back. They've missed a couple of their last scheduled visits so we are so happy to see their cream-colored truck return.

123 Dough is now making Parisian-style jambon-fromage sandwiches on their sourdough baguette.

Thierry, the French chef from Escargot Voyageur sold out last week – even of his "tourte aux escargots." Thanks for making me proud my fellow adventurous Hastings eaters.

This week he is also bringing a hearty French vegetable soup and a "ratatouille Napoleon" as he received many requests from shoppers on a plant-based diet tempted by his feuilletes filled with salmon or pork.

Stoneberry Farm is bringing black radish again this week, not exactly their most popular crop, but oh so delicious when done right. Hunter suggests sautéing the sliced radishes in butter and olive oil with salt, pepper and garlic powder until soft and translucent "and they come out buttery, slightly sweet, and with the perfect bite of bitterness."

Blondery is bringing sweet potato blondies made with purple yams (ube). Here's how Blondery baker, Auzerais, describes this plant-based treat: "If this blondie had its way, it would be leaf-peeping in a flannel shirt whilst drinking a pumpkin spiced latte on a scenic mountain." In honor of Filipino Heritage Month, she is making single serve jars of Halo Halo Cake, a traditional colorful Filipino dessert with a surprising combination of textures and flavors (11!) including toasted coconut, mochi pandan cake, candied sesame seeds and "ube" cheesecake.

And Luxx Chocolat is bringing their jars of dulce de leche caramel. We just bring it to you, you decide how you want to use it. Pick up one of her "campfire kits," everything you need for some fun around the fire pit.

Longtime Hastings resident Chloe Sikirica returns with her beautiful pottery. Stop by her tent if you are in the market for a host gift for Thanksgiving.

Also good for gifting, anything from The Copper Faucet Soap Co. They will be bringing diffusers and reeds, soaps and candles all made locally, by hand and some with local ingredients.

Finally, HEIMAT is here for her once a month visit, always a highlight at the market. Distiller Ute is just back from harvesting cranberries for her cranberry liqueur, always a big hit this time of year.

See you at the market!

Fer Franco