It's the last week of Spring, and the days are headed toward their longest. I love being able to work outside into the evening: it seems I always push my outdoor time during the warmer months as close to the twilight hour as possible, and this week that dusky beauty lingers toward the nine o'clock hour. We received some much-needed rain this past week, and with the long days and warm sunny ones, the growth has kicked into high gear everywhere. Pretty soon we'll be wondering how the summer went by so fast, so try to get out and enjoy these lingering evenings as often as you can~~~~
This Sunday is Father's Day, and the weekend, for the most part, looks like a beautiful one to spend outside. For those of you who are planning a special dinner on the deck or patio for Dad, a stop at tomorrow's market is essential. I would bet that most of you are thinking of throwing something on the grill~~~ I mean, along with our normal summer holiday celebrations, Father's Day would seem to be as "grill-essential" as any! So whether it's steak or chicken or ribs, or pork chops or tenderloin, by all means start the dinner's shopping at the SVGM.
It's still~~yay!~~~ strawberry season, and I've had some wonderfully flavorful berries so far. It's also that fleeting time when garlic scapes appear: the scapes are the unbloomed flower stem of the garlic bulbs, and growers like to cut them off to allow for the full energy of growth to go to the developing bulb. They are absolutely delicious simply chopped and sautéed in olive oil or butter and tossed with pasta, or combined with mushrooms and used as a topping for grilled meats. Try them in a pesto for a more subtle version of the Italian basil paste.
The Union County Library will be holding their summer Story Time at the Growers' Market this year. They'll be singing songs, telling stories and doing crafts under their tent Fridays at the market from 3pm to 4:30pm, all geared toward kids from ages 2-12. It's a great way to get to market if you have small children that you'd love to have occupied while you shop! They sounded like they were having a wonderful time last week~
As always, thank you, so very very much, for all of your continuing support, and for making this market such a success for all of us, customer and producer alike. We look forward to seeing you tomorrow~~~
This week at market:
Stone Meadow Farm:
Artisan cheeses; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Beef, Pork, and Poultry: freshly cut pork and freshly dressed spring chickens along with frozen lean ground beef
Beaver Run Farms:
Pork, specialty cuts and products, chicken, smoked pork chops
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and pizzas, cookies and biscotti, granola, dog biscuits, eggs, pound cakes
Luke Weaver Greenhouses:
Tomatoes, heirloom tomatoes, cucumbers
Tarsa Family Farm:
Lamb, eggs, plants, herbal teas, greens, garlic scapes, spring onions, fresh spring garlic
Hidden Branch Farm:
Greens, spinach, onions, sugar snaps, fresh spring garlic and garlic scapes
Greens, spinach, kale, eggs, strawberries
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, breakfast pastries
Wild for Salmon: First Friday of every month
Wild caught Alaskan Salmon, salmon products
K. Schlegel's Fruit Farm:
Strawberries, apples and apple products
Bobby Flay’s New York Strip Steak With Horseradish-Mint Glaze
Adapted from http://cooking.nytimes.com
Recipe by Bobby Flay
Makes two 10-ounce steaks
Steak-on-the-grill all but epitomizes the classic Father's Day dinner, and this easy but elegantly simple treatment ups the celebratory feel of the meal. Make his favorite potato dish and salad, and slice some tomatoes and fresh bread.
FOR THE GLAZE
3 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon prepared horseradish, drained
3 mint leaves, finely chopped
Kosher salt and freshly ground black pepper
FOR THE STEAKS
2 tablespoons coarsely ground black pepper
½ teaspoon ancho chili powder or red pepper flakes
1 teaspoon kosher salt
2 New York strip steaks, 10 ounces each
2 tablespoons canola oil
To make the glaze, whisk together mustard, honey, horseradish and mint in a small bowl. Season with salt and pepper, and set aside.
Heat oven to 425 degrees, or preheat grill. In a small bowl, combine black pepper, red pepper flakes and salt. Rub one side of each steak with the mixture.
Indoor cooking: Place a medium ovenproof sauté pan over high heat, and heat oil until smoking. Place steaks in pan, rub-side down, and sear for 35 to 40 seconds. Salt the non-rub side while the steaks are searing. Turn steaks over, and place pan in oven until steaks are medium rare, 8 to 10 minutes, brushing with glaze during last 2 minutes. Remove steaks from oven, and brush again with glaze. Allow to rest for 5 minutes before serving.
Grilling: Use a direct medium heat. cook with the rub side down about 2-3 minutes, and then turn the steaks over for an additional 5-6 minutes until medium rare. Use the glaze as per the recipe during the last 2 minutes and again after removing from the grill before resting for 5 minutes.
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