The brightest spot during my pandemic related furlough was the quiet Saturday morning Farmers Market. Weaving my way through the aisles of stalls according to the path set up by the market’s planners to keep COVID exposure to its minimum, I came to know many wonderful growers and producers for their delicious products. There were no prepared food vendors allowed, however, so I missed out on what now appears to be a crucial part of the market: the food stalls in the Washington street parking lots beside the river.
We sampled Boba Tea from Pink Guava during opening weekend, and this weekend, the curious appetites of both my husband and I brought us to Plia’s Kitchen and their stall at the farmer’s market this year. We received several recommendations for Plia’s over the course of the year. We just never made it to their brick and mortar location on Webster before we stepped up to the menu at the market.
It’s not exactly a breakfast menu, if I’m being honest. We arrived at the market around 8 am, and while there were some more breakfasty options available, little crab rangoons, Hmong Egg Rolls, and something they called a stuffed chicken wing were all appetizing enough to my husband and I that we put aside morning protocols to have a taste of something new instead. The actual seating in the food vendor area is limited, so be prepared to take a short walk to the river front to hunt down a bench or two if you’ve got friends along. We did.
We sat down with my mother-in-law next to the nearby dock in a shady little patch behind one of the nearby apartment complexes. There, my husband opened up our styrofoam clam shell to reveal its contents. I knew by the smell it’d be good, and the view confirmed that for me.
A too hot Saturday rose in Green Bay this weekend, and I’ll be honest with you, I didn’t want to boil alive at the Saturday Morning Farmer’s Market. I chose instead to get local meat and produce through our friends Produce with Purpose out at the Revolution Market. This also afforded us the opportunity to visit Short Order Sandwiches and Deli during their pop up in the Revolution Market’s final stall.
They announced their arrival into space a few weeks ago to start drumming up business. I eyed their menu closely in anticipation of at least one visit before their pop up ended, and it just happened to be this first weekend that I got myself into the Revolution Market with time and appetite enough to pick up lunch. Even going across town can be a large amount of effort for me on a bad health day.
I was delighted to find out that this pop up is a sort of market study by the chef to go into his own business at some point. The hustle it takes to maintain a full time job and pursue this kind of passion is commendable. I certainly wouldn’t have it in me. This is part of why I took my order very seriously after a short conversation with the chef.