Fennel adds a suggestion of sweetness and licorice to this easy-to-make soup.

Potato and Fennel Soup

1 onion, peeled and diced
2 large potatoes, peeled and diced
2 tablespoons butter
1 large bulb fennel, thinly sliced (including fronds, chopped), divided use
2 pints vegetable stock
Salt, to taste
Black pepper, to taste
1 cup heavy cream or half-and-half

Sweat the onion and potato in the butter over a very low heat for 10 minutes, stirring occasionally to prevent sticking. Add all of the fennel, except for some of the sliced fronds, as well as the stock, salt and pepper and bring to a boil. Reduce heat and simmer for 20 minutes. Purée in a blender, then stir in the cream gently. Adjust the seasonings and serve with fresh chopped fronds as a garnish.

Makes 4-6 servings.

Adapted from “Avoca Cafe Cookbook” by Hugo Arnold with Leylie Hayes

Papouli’s Greek Grill has won fans since its opening several years ago for its simple yet savory Greek fare, ranging from dolmas, or stuffed grape leaves, to its creamy, eggplant-filled moussaka.

A recent lunch visit to the original Forum location showed that all was well in the kitchen in terms of freshness and flavor — and swiftness of service. Though the restaurant was full when we entered, our order at the counter was taken as quickly as possible, and the food appeared in a reasonable amount of time once we sat down.

A cup of Gypsy lentil soup topped with a sprinkle of feta cheese was a great way to begin the meal. Even in these hotter-than-hot days of late, a touch of warm soup can be welcome, especially one enlivened with a good sweet onion base and plenty of hearty lentils.

If you’d rather go with something cooler, try the Greek salad with its tart, oregano-seasoned dressing and crisp iceberg lettuce tossed with kalamata olives, peppers and tomato.

The Greco-Roman sandwich was stuffed with plenty of crispy-edged gyro meat (a combination of beef and lamb) and topped with a generous helping of garlicky tzatziki sauce. Wrapped around it was a warm, fluffy pita.

A friend scoffed when I ordered the Papouli burger, also wrapped in a pita. But one bite silenced him, thanks to the tangy feta cheese crumbles and acidic tomato slices that gave the burger an extra kick. This isn’t merely a dish for those who refuse to eat something more traditional; it’s a winner in its own right.

The falafel sandwich also earned praise for its well-seasoned garbanzo bean patties, but not as much as the fries that accompanied each of the sandwiches. The thick strips of potato were crisp and not greasy in the least, merely full of solid potato flavor.  They disappeared quickly.

The only complaint the whole meal was reserved for the underwhelming couscous that was curiously bland when compared with the richness of the rest of the meal.

It’s easy to see why Papouli’s keeps people coming back for more. Our good impression of the Forum has been bolstered by more than a few enjoyable meals at the Huebner location.

By the way, if you’re pinching pennies, study the menu closely and you’ll find several bargains. During lunch, for example, you can get a small side and a drink for $3 added on to the price of your sandwich. A cup of soup by itself costs more than that.

Papouli’s Greek Grill
8250 Agora Parkway
(210) 659-2244

11224 Huebner Road
(210) 641-1313

Last Saturday morning, I took a cruise up I-10 to Boerne Stage Road and dropped by the farmers market at the Leon Springs Baptist Church parking lot. On a sunny morning it was easy to park and not yet steamy hot, so I could enjoy making the rounds of vendors.

Even at a distance, the plants and flowers displayed were a welcome eyeful of color in our currently dusty landscape. There were two tents with beautiful, healthy looking herbs, Hibiscus, and an intriguing flowering plant named a Rangoon Creeper.

I met Mario Obledo as I photographed some of the produce. He is the vice president of the Hill Country Farmers Market Association, the organization that promotes this market and three other markets in the area (see below for details). I learned that the Leon Springs market is year-round, 2 1/2 years into its growth and development, still with room for new additions and new ideas.

Every day you hear about “going green,” and at The Green Brownie company they are doing green in brownies! No, this isn’t a St. Patrick’s Day gimmick; these are delicious treats made with all-organic ingredients so you can feel good about indulging. Owner Tracy Carlson told me that they even used packaging that is eco-friendly. If you are in a more playful mood, the stand also has Brownies-on-a-stick (they are cute) as well as gluten-free brownies.

But the vision that most of us hold about a farmers market includes lots of fresh vegetables and fruit. As it should be, there were three well-stocked displays of bright, fresh, produce. I saw some good looking squash that were named Sunburst and White Scalloped, very much like a pattypan squash, at Bob Mishler’s Uncertain Farms. Lots of people were buying peaches and tomatoes, cucumbers and okra, potatoes and green beans, plums, bell peppers, jam, wow!

But there were baked breads, pecans (even pecan oils at Circle H Orchards), and some super yummy granola at Cowgirl Granola. Heather Hunter, the Head Cowgirl, has been making her toasty, oaty, nutty, tasty, amazing granola for about 8 years. She is out at Leon Springs every week, as well as the other three markets in the association. You can also contact her at cowgirlenterprises@gmail.com.

There is usually a grass-fed beef dealer, but he was out-of-town that morning. He’s expected back soon; meanwhile, there are other vendors with free-range eggs and various goodies to keep you busy until then.

I have been to a few farmers markets in our area and in other states — and even other countries. Leon Springs is not the biggest, but it has a good variety, easy to get service, and just a friendly, can-do, attitude. Go see for yourself and try something new!

Saturdays, 8:30 a.m. – 1 p.m.
Leon Springs Baptist Church
24133 Boerne Stage Road (behind the H-E-B)

The other markets affiliated are:

• Boerne, Kendall County Fairgrounds, 1307 River Road, Boerne TX  Wednesdays 2-6 p.m., now through Nov. 18
• Bulverde-Spring Branch, The Branches Church, 4594 Highway 281 North, Bulverde, TX  Saturdays, 2:30-5:30 p.m., year-round.
• Helotes-Grey Forest, Helotes Hills United Methodist Church, 13222 Bandera Road, Helotes, TX  2nd & 4th Fridays, 3-6 p.m., now through Nov. 13

Mustard powder gives the dressing of Jason Dady’s potato salad an extra kick.

Two Bros. BBQ Market Potato Salad

1 1/2 pounds red potatoes
2 tablespoons kosher salt
1 1/2 cup mayonnaise
1/8 cup Dijon mustard
2 tablespoons Coleman’s Mustard Powder
1 cup diced celery
1 cup diced red onion
Kosher salt, to taste
Freshly cracked black pepper, to taste

In large stockpot, cover potatoes with cold water, season the water with 2 tablespoons of kosher salt and bring to a simmer.  Be careful not to boil.

Once at a simmer, cook potatoes until soft.  Cook until a knife can skewer all the way through the potato.  It is essential not to overcook the potato.

Once done, remove from water immediately and allow to cool at room temperature.

Once the potatoes are cool, using your hands, break potatoes into bite size pieces in a large mixing bowl.

Add the mayonnaise first.  Toss the potatoes into the mayonnaise and mix well. Once mayonnaise is well incorporated, add the Dijon mustard and Coleman’s mustard powder.  Mix thoroughly. Once mustard is added and mixed in, fold in the onion and celery. Adjust seasoning as needed with kosher salt and fresh cracked pepper.

The potato salad is ready to serve.  It can be served immediately, or chilled and held for up to three days.

From Jason Dady and Two Bros. BBQ Market