Lots of wonderful produce is available-okra, egg plant, melons, squash, chiles, tomatoes, peaches, apples, pears and pomegranates, to name only some. Come watch Saturday's Market presentation Cooking with the Market.

Keith Parker, Laura Smith and Suzi Pretty will demonstrate preparing some tasty table treats using produce regularly available at the Market. Sample the treats and take home the recipes.

Listen to Amy Ross's music and take home a hand tooled leather belt, a metal garden ornaments, some bead or silver jewelry or a hand-embroidered linens. Plants and herbals are also for sale.

Think think about filling your freezer with grass-fed meat.

Sky Island Ranch has beef to purchase by the package, the quarter or half. San Ysidro Farm can supply you with lamb and pork and with Josh Koehn's pastured chickens-whole chickens to roast, boneless skinless breasts, leg and thigh quarters or ground white meat.

Josh is also offering pastured Turkey for your Thanksgiving feast. The turkeys are going fast; call 520.642.1449 or 520.266.1976 to reserve yours now. Use Josh's chicken for these Cheerful Chicken Concoctions from Suzi Pretty. The recipes calling for cooked chicken are also wonderful with left-over turkey.

Suzi's Chicken a la Morocco

6 Chicken quarters (legs and thighs)

1/4 cup sugar

Salt and Pepper to taste

? cup Sauternes

2 tablespoons Butter

2 Shallots, minced

1 teaspoon grated Orange Peel

1 cup toasted Walnut pieces

1-1/2 cups Chicken stock

? cup Prune halves

1 teaspoon ground Cinnamon

1-1/2 teaspoons fresh Thyme leaves

Preheat the oven to 350º. Rub the chicken with salt and pepper; put it in a roasting pan. Stir together ? cup each sugar and Sauternes. Roast the chicken for 1 to 1-1/2 hours, generously basting with the wine mixture every 15 minutes. Transfer it to a heated platter and cover tightly with foil. Melt the butter in the roasting pan and sauté the shallots, orange peel and walnuts for about 3 minutes. Add the remaining ingredients and simmer, stirring, until reduced by half. Spoon some of the sauce over the chicken and serve the rest in a sauceboat. Accompany with couscous or rice and a cucumber salad. 6 servings.

Quick Chicken Chili

1-1/2 cups Chicken Stock

2 cups seeded Roma Tomatoes (about 8 large)

1 generous tablespoon Chile Powder, mild or hot to taste

1 medium white Onion

3 cloves Garlic, peeled

1/4 cup coarsely chopped Cilantro

1/4 cup roasted Peanuts

1 teaspoon ground Cumin

Salt to taste

2 tablespoons Olive Oil

3 cups cooked Chicken, chopped

2 cups cooked Pink Beans plus bean liquid as necessary

In a blender puree the broth, tomatoes, chiles, onion, garlic, cilantro, peanuts, cumin and salt. Heat the oil in a 4-quart heavy saucepan, pour in the pureed mixture and bring to a boil. Cook about 5 minutes, stirring occasionally. Stir in the chicken and the beans, adding some of the bean liquid if the chile is too thick. Reduce the heat to low and simmer, covered, until heated through. Serve and garnish with fresh chopped cilantro and sour cream. 4 servings.

Herbed Chicken Pasta with Fresh Cheese

2 tablespoons wine Vinegar

4 cloves Garlic, minced

Salt and Pepper to taste

6 tablespoons Olive Oil

1 cup fresh Basil leaves, divided into two parts

2 cups shredded cooked Chicken

1-1/2 cups Cherry Tomatoes, halved

1 cup thinly sliced Red Onion rings

1/2 cup grated fresh Mozzarella

1 cup crumbled soft Goat Cheese

8 ounces Linguine

In a large bowl whisk together the first four ingredients and half the basil. Stir in the chicken. Cook and drain the linguine. Toss the hot linguine with the chicken mixture and the remaining ? cup of basil. 4 generous servings.

Cumin-Lime Chicken with Salsa

4 tablespoons Lime Juice, divided

1 tablespoon plus 1 teaspoon Cumin, divided

1 tablespoon Olive Oil

3 cloves Garlic, minced

4 boneless, skinless chicken breast halves

Salt and Pepper to taste

1 cup of your favorite Salsa

1 Avocado, sliced

Combine half the lime juice, the tablespoon of cumin, the oil and the garlic in a bowl. Put the chicken in a glass baking dish; sprinkle it with salt. Spread the lime mixture over it and marinate for at least half an hour. Put the salsa into a small bowl and mix in the remaining lime juice and the cumin. Broil the chicken for 8 to 10 minutes, turning once, or until the center is no longer pink. Serve the chicken on a platter, topped with the salsa and sliced avocado. Good with black beans and rice. 4 servings.

Chicken Cheese Soup

1 cup shredded Carrots

? cup sliced Shallots

3 tablespoons Butter

3 tablespoons Cornstarch

1-1/2 cups Milk

1-1/2 cups Chicken Stock

1 cup cooked Chicken

1 cup shredded Cheddar Cheese

1 teaspoon Worcestershire Sauce

Salt and pepper to taste

In a heavy saucepan sauté the carrots and shallots in the butter until just tender. Stir in the cornstarch and slowly whisk in the milk, the stock and the Worcestershire. Add salt and pepper to taste. Cook over low heat, stirring constantly until thick and bubbly. Add the chicken and cheese; continue cooking until the cheese is melted. Thin with a little stock or milk if needed. 2 servings.