Fall's beauty is descending all around us~~~ the mornings are cool and crisp, the days are abundant with sun, and the leaves' colors are changing daily. We're headed toward the middle of October, and that means we've just three more markets, including tomorrow, until the 2019 SVGM outdoor season is over. We will, once again, move indoors the first of November, with a select few of our vendors. But these next three weeks bring with them the most abundant time of year for local foods, and really, these October markets are not to be missed.
From beautiful heads of broccoli and cauliflower, to specialty winter squashes and salad greens, to sweet and tart apples, to beef, pork, ducks, turkeys and chickens, raw-milk cheeses and farm-fresh eggs, this is the place to stock up for the autumn ways of cooking. Potatoes and winter squashes will keep for weeks in a cool place, as will garlic and onions and even most apples. The freshly harvested vegetables easily keep for a couple of weeks or more; even the lettuces stay fresh for a good two weeks. That's the beauty of buying so fresh and so local.
Brian Futhey, Stone Meadow Farm, has fresh steaks from grass-fed beef this week, along with his delicious raw-milk cheeses that we've all come to love.
It's also time to think about beginning to stock your winter freezers with the delicious local beef, pork, and poultry offered by Beaver Run Farm, Stone Meadow Farm, and Cow-a-Hen Farm. And Orchard Breeze Farm has freshly frozen corn for your freezers. This frozen corn is literally right off the cob, and would be great to have on hand for holiday meals or soups.
Don't miss this stunning time at the SVGM ~~~ market hours are 2pm to 6pm, every Friday now through the end of October; you'll find us along our peaceful, grassy green strip in Brook Park in Lewisburg. We'll see you tomorrow: we're looking forward to a sunny day! ~~~
This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal: Fresh steaks this week
Beef, Pork and Poultry
Beaver Run Farms:
Pork and chicken, sausages, bacon, kielbasa
Garden Secrets: Back at market October 18
PA Preferred: all natural ketchups and barbecue sauces, mustards, hot and sweet pepper relishes, prepared horseradish, Some Like it Hot peppers, Cherokee Port Gourmet ketchup
Hidden Branch Farm:
Heirloom tomatoes, eggplant, greens, lettuce, French shallots, onions, garlic, green beans, cabbage, winter squash: delicata, acorn, spaghetti, sugar pumpkins, sweet and hot peppers, potatoes
Orchard Breeze Farm:
Sweet potatoes, greens, eggplant, turnips, green beans, butternut squash, sweet & hot peppers, apples, freshly frozen corn, jams, jellies, fruit butters, fresh eggs
Clara’s Meadow Flowers and Herbs:
Cut flowers, herbs, plants
Broadway Acres Farm:
Spinach, arugula, kale, collards,eggplant, broccoli, cauliflower, chard, beets, potatoes, sweet and hot peppers, green beans, savoy cabbage, head cabbage
Tarsa Family Farm:
Heirloom potatoes, heirloom tomatoes, lettuce, arugula, baby chard, radishes, celery, specialty garlic, fresh cut herbs, meadow teas, lemonades
Roasted Cauliflower and Farro Salad with Feta and Avocado
Adapted from http://www.cookieandkate.com
1 large head cauliflower (about 2 pounds), cut into bite-sized florets
2 tablespoons extra-virgin olive oil
¼ teaspoon red pepper flakes (scale back or omit if sensitive to spice)
¼ teaspoon fine sea salt
1 cup uncooked farro, rinsed
2 teaspoons extra-virgin olive oil
2 cloves garlic, pressed or minced
¼ teaspoon fine sea salt
⅓ cup pitted Kalamata olives, rinsed, half sliced into small rounds and the rest halved lengthwise
¼ cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
½ cup crumbled feta (about 2 ounces)
1 tablespoon lemon juice (about ½ lemon), plus more for serving
Freshly ground black pepper, to taste
1 avocado, sliced into thin strips
4+ handfuls leafy greens (spring greens, spinach, arugula or baby kale are all good choices)
To roast the cauliflower: Preheat the oven to 425 degrees Fahrenheit. Toss the cauliflower florets with the olive oil, red pepper flakes and salt, and arrange it in an even layer across the pan. Roast for 25 to 35 minutes, tossing halfway, until the cauliflower is tender and deeply golden on the edges.
To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce the heat to a gentle simmer, and cook until the farro is tender to the bite but still pleasantly chewy. (Pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes.) Drain off the excess water and mix in the olive oil, garlic and salt. Set aside.
In a large serving bowl, toss together the roasted cauliflower, cooked farro, olives, sun-dried tomatoes, feta and lemon juice. Taste and season with additional salt and pepper if necessary.
Divide the avocado and greens between four dinner plates. Top with a generous amount of the cauliflower and farro salad. Finish the plates with an extra squeeze of lemon juice or drizzle of olive oil, if desired. Serve promptly.
Recipe inspired by George’s at the Cove in La Jolla.
Leftovers should keep well for several days. Store greens separately and slice the avocado just before serving.
Spelt berries or wheat berries would also be great substitutions. You might have to cook those grains longer.
I think this would be good with cooked short-grain brown rice or quinoa instead of farro.
Skip the feta. You might want to add some extra olives to make up for it.
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