All of us here at the SVGM want to thank you, our customers, for your incredibly steady and ongoing support of this winter indoor market. This is our third season inside Brook Park Pet Supply, and, as is always so, we wouldn't be here in this third season without you. Being able to shop year round in a local growers' market is a wonderful service to have access to. You can continue to feed your family and loved ones with the best seasonal foods available, and there is the added bonus of staying in touch with our farmers' and learning how each season affects the products that they bring to market each week. The green growing season is but part of the rhythm of the whole year. So strike up that conversation whenever you can: there's always much to learn from your local food producer, whether farmer or baker, and it's simply awesome to have personal relationships with those who bring you your food!
This week's vendor news:
Shlegel's Fruit Fram will be at market tomorrow with their
delicious apples and apple cider and apple butter. For those of you who would like to preorder, click on this link to conveniently preorder/prepay from K. Schlegel Fruit Farm and pick up your order at market tomorrow! https://goo.gl/w55R8o
And Bill Callahan of Cow-a-Hen Farm will have lots of fresh pork, beef and chicken for tomorrow.
As always, we look forward to seeing you throughout this winter~~and helping you to remain patient until spring! We have convenient parking and sheltered warmth inside from the cold temperatures and cranky weather. We appreciate all of your support, and hope to see you tomorrow~~
This week at market:
Stone Meadow Farm:
Artisan cheeses; fresh butter; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Beef, Pork, and Poultry: freshly ground beef, and other fresh cuts of beef; freshly ground pork and other fresh cuts of pork; fresh chicken
Beaver Run Farms:
Pork and chicken, specialty cuts and products
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items, eggs
K. Schlegel Fruit Farm:
IPM Certified Eco Apple Growers, apples, apple cider, apple butter
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Albóndigas with Mushrooms
Adapted from www.foodandwine.com
Recipe by Anya Von Bremen, September 2017
Here's a comfort food in a fabulous-sounding meatball recipe~~~Albondigas are Spanish meatballs; here's a savory description from the F & W website: "These Spanish-style meatballs are prepared with a quick béchamel, which makes them wonderfully moist and tender. They’re cooked in a deeply flavorful tomato-based sauce made with wine and brandy, then topped with crisp mushrooms."
These do take a little time to prepare, but it's still solidly midwinter, so make it a weekend cooking project. Be sure to get a hearty loaf of bread to mop up the sauce~~~~
2 tablespoons unsalted butter
2 tablespoons all-purpose flour, plus more for dredging
1/2 cup milk
1 pound ground chuck
1/2 pound ground pork
2 large eggs, lightly beaten
3 tablespoons minced parsley
1 tablespoons white Rioja or other dry white wine
1 large garlic clove, grated
1 teaspoon sweet paprika
Kosher salt Pepper
1/4 cup extra-virgin olive oil
2 medium tomatoes, halved crosswise
1/2 cup minced onion
1/2 cup finely chopped carrot
5 garlic cloves, minced
Kosher salt Pepper 1/2 teaspoon sweet paprika
1 tablespoon all-purpose flour
1/2 cup white Rioja or other dry white wine
3 tablespoons brandy or dry sherry
2 cups chicken stock or low-sodium broth
1/4 cup finely chopped parsley
1/4 cup extra-virgin olive oil
1 pound mixed wild mushrooms, such as cremini, oyster and chanterelle, cut into 1-inch pieces
Make the meatballs: In a small saucepan, melt the butter. Add the flour; cook over moderate heat, whisking, until a thick paste forms, 1 minute. Gradually whisk in the milk and cook until thick, 2 to 3 minutes. Scrape into a large bowl and let cool slightly. Add the chuck, pork, eggs, parsley, wine, garlic, paprika, 2 teaspoons of salt and 1 teaspoon of pepper; mix well. Cover and refrigerate for about 2 hours.
Form the meat mixture into 1 1/2-inch balls. In a large saucepan, heat 2 tablespoons of the oil. Dredge half the meatballs in flour. Cook over moderately high heat, turning, until browned all over, about 8 minutes. Transfer to a plate. Repeat with the remaining 2 tablespoons of oil and meatballs; don’t wipe out the pan.
Make the sauce: Grate the tomato halves on the large holes of a box grater set in a bowl until only the skins remain; discard the skins.
Add the onion, carrot, garlic and a generous pinch of salt to the saucepan and cook over moderate heat, stirring occasionally, until just starting to brown, about 8 minutes. Add the tomatoes and paprika and simmer over moderate heat until slightly reduced, 3 to 5 minutes. Stir in the flour, then stir in the wine and brandy and simmer until barely thickened, 5 minutes. Transfer to a blender and puree until very smooth. Return to the saucepan, whisk in the stock and bring to a boil. Season with salt and pepper.
Add the meatballs to the sauce, cover and simmer over moderately low heat until cooked through, about 15 minutes. Uncover and simmer until the sauce is slightly thickened, about 5 minutes. Stir in the parsley, cover and keep warm over very low heat.
Meanwhile, make the mushrooms: In a large skillet, heat 2 tablespoons of the oil until shimmering. Add half the mushrooms; season with salt and pepper and cook over moderately high heat, stirring occasionally, until browned, 8 minutes. Transfer to a bowl. Repeat with the remaining oil and mushrooms.
Spoon the meatballs and sauce into bowls, top with the mushrooms and serve.
The meatballs can be refrigerated in the sauce for up to 2 days. Reheat gently and stir in the parsley before serving.