Chef's Corner: Farmers Fall Festival Special Edition | Cary Downtown Farmers Market

Chef’s Corner: Farmers Fall Festival Special Edition

Chef’s Corner: Farmers Fall Festival Special Edition

~Welcome to a special edition of The Chef’s Corner commemorating the Farmers Fall Festival~

The Chef’s Corner will not be in its’ usual space next to the Ivey Ellington front porch this Saturday.  Instead, visit the “Chef’s Corner SPROUT UP!” just down the street at Kitchen and Bath Galleries at 11 AM and 1 PM where Chef Mitch will be showing you how to make a beautiful gluten and lactose free Sage and Cinnamon Pork Stuffed Sweet Dumplin’ Squash.  It’s got just he right amount of MMMM  MMMM MMMM!  Hope to see you there. Let’s learn together!


Kitchen and Bath Galleries located at: 108 E Chatham St, Cary, NC 


Featured Recipe: Sage and Cinnamon Pork Stuffed Sweet Dumplin’ Squash

Serves 4

For the Squash:

2 Sweet Dumplin’ Squash (acorn squash work too)

2 Tbs Olive oil

Salt to taste


For the Stuffing:

1 lb ground pork

1 small onion, diced

1 clove garlic, chopped

2 Tbs Bacon Fat, or vegetable oil of choice

1 Tbs fresh chopped sage (or ½ tsp dry)

1 tsp cinnamon

1 tsp cumin

1 large tomato, diced

1 cup Lovegrass Granola – Gluten Free and available at the Market every Saturday!

¼ cup dried cranberries

½ tsp salt


  • Preheat oven to 425.
  • Slice squash in half vertically across the stem
  • Remove the seeds and reserve for later use
  • Brush squash with oil and lightly salt
  • Place squash cut side down on a foil lined baking sheet
  • Place in oven for 20 to 30 minutes until just soft. Then remove to stuff

While squash is cooking

  • Place pork in in hot pan and sauté until just under done
  • Add onions, garlic and bacon fat and sauté for 1 to 2 minutes more
  • Stir in sage, cinnamon, cumin and tomato and cook for a few more minutes
  • Add granola and cranberries and cook a few minutes more while stirring
  • Season to taste

The final Dish:

  • Flip the squash cut side up on the baking sheet, fill them and mound additional stuffing over the top
  • Place in broiler for approximately 5 minutes more or until lightly browned and slightly crispy
  • Enjoy!

The following ingredients are available at the market:

Parker Farm’s and Vineyard

  • Sweet Dumplin’ Squash
  • Ground Pork
  • Sage
  • Garlic
  • Tomatoes

Tsara Farms

  • Tomatoes
  • Garlic

Queen B Farms

  • Ground Pork and Bacon

Open Saturdays | April-Oct: 9a.m. - Noon | Nov-Mar: 9a.m. - Noon | 135 W. Chatham St., Cary, NC