Ribs ‘n Things

First the Ribs, then the Things:
Ribs — top drawer … the best! Andy Johnson preps the highest-​quality ribs in the smoker attached to his stand at the Farmers’ Market and serves them ready to go with his own blend of versatile sauce. In a word — YUM. Actually, the ribs and sauce get five YUMs. In the case with the ribs you’ll also find a jaw-​droppingly flavorful pork barbecue, chicken breasts in a cheese sauce, some of the biggest, most outrageous stuffed pork chops around, and many other delights including tiny potato pancakes (we call them potato thumbnails, and they rarely survive the drive home from the market) and gently spiced potato fingers that have a similar fate.
More THINGS — Andy is a soup MAVEN. He’s up to 183 unique recipes now, and on any given week he might have 30 – 40 on hand. My personal favorites include the fully loaded Vermont cheddar and baked potato soup kicked up with a little microbrew (referred to among the cognoscenti simply as the ‘anti-​Atkins’); a Thai chicken curry that is pure comfort food; a spinach and feta cheese that stand on its but is also fantastic over al dente pasta; a Tuscan bean that makes you feel like you’re in the finest restaurant in Florence; and dozens and dozens more. I never tire of Andy’s soups. in November who could resist trying his Thanksgiving in Bombay creation — I certainly can’t. Oh – and his jambalaya will make you dance the Cajun two-​step all around the dinner table. OK – I’ll stop now. You need to explore his creations yourself.
Andy is an excellent chef. He has the gift. As they say in New Orleans, the man can cook. His daughter Lindsay works the stand with him and she is an absolute delight. Stop by and start working your way down the list of Andy’s amazing repertoire. And I didn’t even mention the desserts! Let those be an added surprise. Andy features an array of fully-​prepared entrees (one example: divers scallops and asparagus) and also caters events. You must give this place a try.