Two of the best things about downtown Chico are the Thursday Night and Saturday Farmer's Markets. Different in style, they are nevertheless complementary and share some of the same vendors and attendees. I know some folks who prefer the Thursday market, while others prefer Saturday, but I see a lot of the same faces at both events, whether inside the booth or browsing the goods.

Both are California Certified Farmer's Markets, of course, which sets the standards for the fresh produce segment of the program. Both also feature other goods as well, including apparel, jewelry, and crafts. The Thursday Night Market, produced for the last decade by the Downtown Chico Business Association, has more of a street fair sort of vibe, with as many as five musical performers at established locations, other exhibitions, as well as booths for a variety of other businesses, from retailers to real estate, from foot massages to financial services, from chiropractors to candlemakers.

The market is open every Thursday evening, from 6-9 PM, from April through September, weather permitting. The market is primarily down broadway, from Second to Fifth Streets, with additional exhibits on Third and Fourth streets, and in the new city plaza. It's usually quite crowded, as lots of folks get an early start on the weekend by kicking it off with a stroll through the market, grabbing a snack, then continuing the evening with dinner and drinks at one of the many dining establishments. I know one restaurateur in downtown Chico who says that his Thursday night business during the summer is as strong as on Saturdays. The DCBA estimates that 8-10,000 people visit the market each week.

One of my favorite vendors is Antonio Flores, who has the Rosarito Tamales stand at both markets. He and his family sell the best tamales I've every had, with their own homemade hot sauce, spicy or mild. These are the bargain comfort food of the market, just $1.50 per tamale, or $15 per dozen, and are available in chicken, pork, beef, veggie, and pineapple. You can get tamales from him at his retail location on West Ninth at Orange, or order them by phone (891-6097) with a day's notice. But a Rosarito tamale just makes the market that much more fun, which is why there's usually a line of people waiting. I almost always pick up some tamales at the Saturday market to have for lunch.

The Saturday Market is more like a village fair, with fewer non-agricultural vendors, and a decidedly tie-dyed and birkenstocked vibe. It also features some live music, typically buskers and jam scenes. The non-agricultural goods are fairly limited to homemade craft products, such as gardening items, pottery, and jewelry. It has a slower pace, with smaller crowds of people, but with longer hours, so there's still a respectable turnout. It operates every year-round on Saturday mornings, rain or shine, in the parking lot at Second and Wall Streets, from 7:30 AM to 1 PM.

Another favorite vendor at both events is Lodestar Olive Oil. Grown and processed in Oroville, Lodestar has been making award-winning olive oil for years, both under its own brand as well as private label. Many people are unaware that the orchards around Oroville produce 75% of the mission olives in California, so it's an important agricultural legacy. If you like artisanal olive oil, you've got to stop by their booth at either market at sample both the extra virgin and the lemon-infused versions. They've also recently introduced a Balsamic Herb Dipping Oil, so you'll want to give that a try, as well. Lodestar has a tasting room on their farm, but it's great having them at the downtown markets.

By the way, this is the best time to get fresh chiles. The vendor pictured above in the Saturday market photo has a terrific selection of fresh chiles. There are also a couple of vendors of grass-fed beef who sell on alternate Saturdays. Since this is the perfect time of year, I'm going to share my justly famous, award-winning recipe for chili. Pick up some beef shank from one of the grass-fed beef folks. Three pounds is about right for a good pot with leftovers. Get a pound or so of soup bones from them as well.

For each pound of beef, get one medium yellow onion, one Anaheim, one Serrano, and one Ancho chili. If you really, really like it hot, add one Habanero for the entire pot. It's best to cut up the vegetables the night before. Might as well get a head of garlic while you're at it; plan on using one clove per pound of meat. Be sure to wear latex gloves when chopping up the chiles, and wash your hands well afterwards, just in case. The first time you scratch your face or rub your eye could be very uncomfortable otherwise. Put the diced veggies in a plastic container overnight. Put the soup bones in a crockpot overnight with a cut up onion, a carrot, a couple stalks of celery, a clove of garlic, and a bay leaf. Cover with water, and simmer overnight on low.

The next morning, strain the stock and set aside. Put the thawed pieces of shank on the bottom of the crockpot, add the veggies, and start on the high setting. A few hours later, turn it down to low, and add a cup or so of beef stock, plus one tablespoon of chili powder per pound of meat. I like the chili powder at S&S, but any good commercial chili powder is fine. I wish Chico Spice Co., a Saturday Market vendor, would offer a chili powder so the entire meal could be provisioned at the market.

By suppertime, you can remove the shank bones, give it a could vigorous stirring, and serve one of the finest bowls of chili since the mind of man runneth not to the contrary.

Now that the city plaza is finished, there's been some discussion about locating both markets in and around the plaza. Traditionally, villages and towns grow up around a "market square". Anyone who's traveled to Europe or Latin America has seen the open air markets that have existed for centuries. One of my favorite things to do wehn south of the border is go to the Mercado. Rather than prowl through tourist shops offering tacky junk (often made offshore), a Mercado offers anything and everything that the typical local might need, and it's a great view into the merchant culture of another country. I think it would be terrific if the new plaza became the focal point for both the Thursday and Saturday markets. It's such a great location, and with the new fountain and bandshell, it's bound to attract more visitors to both events.

So get out to the markets, pick up some fresh produce and flowers, greet old friends or make new ones, catch an upcoming musician (tip: Karen Joy Brown at the Thursday Market is a special treat), and top it off with dinner at one of the many restaurants in the district. And tell your friends.