Stone Village Market never fails to save the day. Sometimes, time gets away and I haven’t done any meal-planning… and I know my favorite local market will make everything just right.

Last Sunday, after we’d been out and about for most of the day, my husband asked what was for dinner. As we were driving past Stone Village Market, I saw a sign for a barbecue special. At my suggestion, we made the u-turn, and dinner was waiting inside.

The Sunday barbecue special happens on those wonderful Sundays when the market’s personal competitive barbecue team (Panchito Hartnett and his trusty sidekick, Fletcher Kinzie) isn’t trying to win trophies and bragging rights elsewhere. These Sunday specials have been popping up on the menu for quite a while now. Practice makes perfect, and their perfectly smoked and perfectly tender brisket is hard to beat.

In addition to brisket sandwiches, platters and meat by the pound, you can often grab smoked jalapeno sausage and tender pork ribs. Make it a plate with your sides of beans, coleslaw, potato salad, pasta salad or fruit, and a remarkably tasty dinner is served.

Randall Kinzie was working at Stone Village in 2008, and he and his wife Belinda purchased it in 2011. They have been on a mission of continuous improvement ever since.

The Kinzies, who also own Stone Village Tourist Camp next door, have been providing high quality foods and a place for locals and tourists alike to sit and enjoy a cup of Big Bend Roasters Coffee or Nitro Coffee (both from Marfa), a deli sandwich made to order exactly as you want it (you pick which type of bread, choose from eight meats, six cheeses, and eight veggies), a cool, colorful salad bar; chicken salad, broccoli salad, fruit salad, pasta salad, and potato salad ready to grab and go; roasted chicken; high quality deli meats and cheeses, and so much more.

There’s a different special every day at Stone Village Market, in addition to the regularly offered goodness. For just $5.95, each daily special also comes with a fountain drink.

-Mondays, enjoy a BLT or grilled cheese with a cup of tomato basil soup.
-Tuesdays, have a cup of jalapeno potato soup and half a sandwich of your choice.
-Wednesdays and Saturdays are Hot Dog Days when you can enjoy two all-beef hot dogs and dress them up your way.
-Thursday, it’s time for homemade chicken and dumplings.
-Friday, get ready for “The Rachel” – a sister of the Reuben sandwich, a panini-style pastrami and sauerkraut sandwich.

During the tourist-filled week of Spring Break, even with hot dogs, barbecue and other food items on the menu, Stone Village Market still sold 918 made-to-order sandwiches. That’s a lot of sandwiches.

They have a newly expanded natural grocery and produce selection, and many of the items are locally sourced. Pet care, home care, homeopathic and herbal remedies are also on their shelves. Try the par-baked organic sourdough breads for baking at home, or purchase an in-house freshly baked loaf of bread from the deli. Pick up a bag of wild caught Sockeye salmon or wild caught cod, organic beef patties, gourmet tamales and more from the freezer.

Did I mention homemade cookies, every day?

If you’re thirsty, their beer and wine selection is top-notch, with many craft beers to choose from. They have a variety of gluten-free groceries, and supply pretty much anything else you might need for anything ever. Daily specials are written on the chalkboard outside… but be warned, those delicious roasted chickens sell out pretty fast. Stone Village Market t-shirts featuring images by local photographer Caleb Jagger are also available… I own one of each.

Stone Village Market is located at 509 State Street in downtown Fort Davis. They’re open from 7 a.m. to 7 p.m., every day.

Classic Macaroni Salad (inspired by Stone Village Market and Deli)

8 ounces elbow macaroni (about 1-3/4 cups)

1 cup mayonnaise

2 Tbsp. vinegar

1 Tbsp. creamy Dijon mustard

1 tsp. sugar

1 tsp. salt

1/4 tsp. ground black pepper

1 cup thinly sliced celery

1 cup chopped green or red bell pepper

1/4 cup chopped onion

Cook macaroni according to package directions; drain and rinse with cold water until completely cool.

Combine mayonnaise, vinegar, creamy Dijon mustard, sugar, salt and pepper in large bowl. Stir in macaroni, celery, green pepper and onion. Serve chilled or at room temperature.

Printed with the permission of the Alpine Avalanche