By Heidi Harrabi

Austin Area Farmers Market

Are you in the mood for a movie? The Austin Farmers Market will be hosting the movie “Fresh” at 7 p.m. at the historic Paramount Theatre on Friday, Dec. 2.

“Fresh” celebrates the farmers, thinkers and business people across America who are re-inventing our food system.

Each has witnessed the rapid transformation of our agriculture into an industrial model, and confronted the consequences: food contamination, environmental pollution, depletion of natural resources, and morbid obesity.

Forging healthier, sustainable alternatives, they offer a practical vision for a future of our food and our planet. Among several main characters, “Fresh” features urban farmer and activist, Will Allen, the recipient of MacArthur’s 2008 Genius Award; sustainable farmer and entrepreneur, Joel Salatin, made famous by Michael Pollan’s book, The Omnivore’s Dilemma; and supermarket owner, David Ball.

Tickets are $2 and are available at the Paramount Theatre, Superfresh or by contacting the Austin Farmers Market at Austinafm1@yahoo.com. There will be popcorn and refreshments available as well as locally grown items from our own market.

Support your local farmers market and buy a ticket today.

The Market is now open for our winter season, every Thursday, indoors at the Oak Park Mall. Our hours are from 4 to 7 p.m. EBT and credit cards accepted.

ROASTED ACORN SQUASH WITH RISOTTO

A delightful and elegant vegetarian entrée or side dish for holiday meals. Acorn squash is stuffed with an herbed risotto speckled with delectable chunks of butternut squash, then baked until meltingly sweet.

 

4 acorn squash

3 1/2 tablespoons extra virgin olive oil

Salt to taste

6 cups water or vegetable broth

1 cup finely chopped leeks

2 1/2 cups peeled and cubed butternut squash

2 cups uncooked Arborio rice

1/2 cup dry white wine

1 tablespoon plus 1/2 teaspoon finely chopped sage, divided

2/3 cup pine nuts

1/2 teaspoon finely chopped thyme

Preheat oven to 400°F. Cut each acorn squash lengthwise in half (from tip to stem) then scoop out and discard any seeds and stringy flesh. Brush insides of acorn squash with 1 1/2 tablespoons of the oil and season with salt. Place acorn squash, cut side down, in a baking pan and roast until tender but still firm, about 20 minutes.

 

Meanwhile, start the risotto by bringing the broth just to a simmer in a small pot over medium high heat. Heat remaining 2 tablespoons oil in a heavy 3-quart pot over medium heat. Add leeks and cook, stirring often, until soft, about 5 minutes. Add butternut squash and cook for 3 minutes. Add rice and cook, stirring, for 2 to 3 minutes, or until grains are fragrant. Add wine and stir constantly until almost completely absorbed, about 2 minutes. Add 1/2 cup of the hot broth to rice and cook, stirring occasionally, until liquid is almost completely absorbed. Continue adding broth, 1/2 cup at a time, making sure that most of the liquid is absorbed before adding more. Continue until rice is almost tender, but still firm to the bite, about 20 to 25 minutes total. Stir in 1 tablespoon of the sage and season with salt.