Last night after the rains had finally stopped, I saw the pale reflection of a haze overhanging the hill along the field. It was soft looking, and mysterious looking, and somehow comforting in the way it blanketed the hilltop. Outside it felt tropical, the trees and plants dripping with raindrops, the air saturated with moisture~~~ I caught a potent fragrance from one of the last of the sultry magnolia blossoms. It was a really good soaking before this weekend's ninety-degree heat.
The heat of the summer and its long days of light are filling up the SVGM market tables. There are potatoes, onions, summer squashes, garlic, beans, eggplants, tomatoes, cucumbers, and corn isn't far behind. The tender warm weather vegetables make wonderful salads and dippers, or cook them up quickly in a steamer or a grill, and keep that fresh sweet taste of the season that needs only a hit of salt and pepper, garlic, and herbs. Toss them with pastas or serve them as sides with the incredible meats and poultry you'll find at this market, or serve them as inventive main dishes in themselves.
Whatever you do, don't miss the bounty of these next months at the SVGM. Put us on your permanent Friday schedule, and eat fresh~~harvested that morning!~, eat local, and support our local farmers and producers.
If you enjoy reading our email and know of anyone who would be interested in knowing about our wonderful market, please forward this to them~~~ it is amazing how many folks out there are still unaware of this humble gem of a market.
Market hours are 2pm- 6pm, every Friday now through the end of October; you'll find us along our peaceful, grassy green strip in Brook Park in Lewisburg. Thank you all for your support, and we'll see you tomorrow, rain or shine, heatwave or not~~~bring your water bottles with you!
This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Beef, Pork and Poultry: Fresh Pork, Fresh Chickens, and Fresh Ducks this week; also, plenty of grilling options
Beaver Run Farms:
Pork and chicken, sausages, bacon, kielbasa
Garden Secrets: last Friday of the month
PA Preferred: all natural ketchups and barbecue sauces, mustards, seasonal specialties, prepared horseradish
Hidden Branch Farm:
Lettuce, heirloom tomatoes, eggplant, French shallots, onions, patty pan squash, kohlrabi, fennel, zucchini and yellow squash, broccoli, cauliflower
Mt NitaNee Kombucha:
Artisan kombucha, water kefir, kombucha soap, shampoo soap, facial serum
Orchard Breeze Farm:
Lettuce, kale, green beans, cucumbers, zucchini, summer squash, patty pan, peppers, tea mint, tomatoes, lodi apples, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs:
Cut flowers, herbs, plants
Broadway Acres Farm:
Lettuce, tomatoes, beets, potatoes, zucchini, beets, peppers, flowers
Tarsa Family Farm: may be here this week!
Seasonal produce, specialty items
The Union County Library continues their summer reading series at the SVGM, from 3 to 4pm.
Skillet Chicken and Zucchini Enchiladas with Tomatillo Sauce
Adapted from http://www.epicurious.com
Recipe by Rhoda Boone
The zucchini is already abundant; here's an easy but great way to put some of them to use. Don't forget to mix a margarita or two~~~
2 tablespoons neutral vegetable oil, such as grapeseed
1 cup thinly sliced onion (about 1 small onion)
1 cup (1/2" pieces) zucchini
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 (16-ounce) jars store-bought tomatillo salsa or 4 cups homemade tomatillo salsa, divided
2 cups shredded cooked or grilled chicken
8 (5-6") corn tortillas
3/4 cup grated Monterey Jack cheese
Sour cream, 1 sliced avocado, cilantro leaves with tender stems, and lime wedges (for serving)
Heat oil in a 12" (preferably cast-iron) skillet over medium-high. Add onion and cook, stirring, until it starts to soften, about 2 minutes. Add zucchini, coriander, cumin, salt, and pepper. Cook, stirring, until onion and zucchini are softened and lightly browned, about 3 minutes. Stir 1 1/2 cups salsa, scraping up any brown bits from the pan. Fold in the chicken and cook until warmed through, about 1 minute. Transfer enchilada filling to a medium bowl; set skillet aside (do not wipe out).
Meanwhile, wrap tortillas in damp paper towels and microwave on high in 30-second bursts, flipping after each burst, until warmed, about 1 minute total. Alternatively, wrap in foil and heat in a 350°F oven until warmed through, 10–12 minutes.
Pour 1 cup salsa into reserved skillet. Working with one at a time, dip tortillas in salsa until coated on both sides; transfer to a large rimmed baking sheet. Divide enchilada filling among tortillas. Roll each tortilla around filling and place seam side down in skillet, arranging in a pinwheel formation.
Heat enchiladas over medium-high. Pour remaining salsa over enchiladas, making sure each is coated. Sprinkle with cheese. Cover with a lid or large baking sheet and cook until cheese is melted and enchiladas are warmed through, about 3 minutes. Top with sour cream, avocado, and cilantro. Serve with lime wedges alongside.
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