As we begin the countdown of our last three outdoor markets, I want to take a moment to thank all of you, our customers, for your ongoing support and patronage of this jewel of a market. This has been our thirteenth season, and because of you, and your loyalty throughout the years, the SVGM is still a vibrant and successful local-growers-only experience. We've gone through quite a few location and vendor changes over the years, but the heart of this market remains in an established core of dedicated, conscientious producers who want nothing more than to bring you their very best each and every market.
As we've done the past few years, the SVGM will move into their indoor location on Friday, November 2. Brook Park Pet Supply continues to offer us use of their space, and we must again thank the Pet Supply's owner, Sharon, for her partnership in making this indoor market such a convenient one for vendor and customer alike.
Autumn's cool weather is about to descend upon us, and there's nothing like a hearty bowl of soup, stew or chili to warm and nourish the body and soul during the colder changes of this transitional season. With fall vegetables from winter squash to potatoes to cabbage, and meats, poultry, apples, cheeses and beyond (and bread to mop it all up with), the SVGM has local bounty to get you on your way to that simmering pot on the stove.
Dustan McKee of Greenwood Farms will be with us again tomorrow with his delicious locally grown oyster mushrooms.
And now's the time to talk to your farmer about stocking the freezer for the winter months ahead~~~~
We wish you a blessed Autumn full of beauty! Throw on those sweatshirts and jackets, and grab a few shopping bags, and we'll see you at market 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
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
Tarsa Family Farm:
Seasonal produce including heirloom potatoes, hot peppers, tomatillos, fresh basil, garlic, eggs, herbal teas
Hidden Branch Farm:
Seasonal produce including hot peppers, onions, cabbage, garlic, shallots, winter squashes, fingerling potatoes, sweet peppers; eggs
Seasonal produce including kale and greens, red potatoes, tomatoes; eggs
Buzzsaw Coffee: Finished for the season due to a surgery, Thank you!
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, pastries
Wild for Salmon: Finished for the season, Thank you!
Wild caught Alaskan Salmon, salmon products
Handmade soaps, eggs
Orchard Breeze Farm:
Seasonal produce and fruit including many varieties of apples; apple butters, jams, jellies
Mt. Nitanee Kombucha:
Kombucha and Water Kefir, Sauerkraut
Locally grown oyster mushrooms
Seasonal Recipe #1
Butternut Squash Casserole with Leeks, Prosciutto and Thyme
Adapted from http://foodandwine.com
Recipe by Justin Chapple
3 pounds butternut squash—peeled, seeded and cut into 1/2-inch dice
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped thyme leaves
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter 3 leeks—white and light green parts only, halved lengthwise and thinly sliced crosswise (about 4 cups)
6 large eggs
2 1/2 cups half-and-half
1/4 cup freshly grated Parmigiano-Reggiano cheese
8 ounces baguette, crusts removed and bread cut into 1/2-inch dice
4 ounces thinly-sliced prosciutto, cut into thin strips
Preheat the oven to 400° and butter a 9-by-13-inch baking ceramic baking dish. In a large bowl, toss the butternut squash with 1 tablespoon of the olive oil and the thyme. Season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast for about 25 minutes, until tender, tossing once halfway through. Let cool.
Meanwhile, in a medium skillet, melt the butter in the remaining 1 tablespoon of olive oil. Add the leeks and season with salt and pepper. Cook over moderate heat, stirring, until tender, about 20 minutes. Let cool slightly.
In a large bowl, beat the eggs with the half-and-half, cheese, 1 teaspoon of salt and a 1/2 teaspoon of pepper. Stir in the bread and let stand for 10 minutes. Fold in the squash and the prosciutto. Transfer the mixture to the prepared baking dish and bake for about 1 hour, until lightly golden on top. Let stand for 15 minutes before serving.
Seasonal Recipe #2
Apple Bread Pudding
Adapted from http://foodandwine.com
Recipe by Gail Simmons
1 pound brioche, cut into 1-inch pieces (12 cups)
5 tablespoons unsalted butter
2 large Granny Smith apples—peeled, cored and cut into 1/2-inch pieces
1 cup sugar
1/2 teaspoon cinnamon
1/4 cup Calvados or other brandy
4 large eggs, beaten
3 cups milk
1 vanilla bean, split and seeds scraped
Whipped cream or crème fraîche, for serving
Preheat the oven to 350°. Spread the brioche on a large rimmed baking sheet and toast for about 15 minutes, stirring once or twice, until lightly golden and dry.
Meanwhile, in a large skillet, melt the butter; reserve 3 tablespoons of the melted butter in a small bowl. Add the apples and 1/4 cup of the sugar to the skillet and cook over moderate heat, stirring occasionally, until the apples are golden and softened, about 15 minutes. Stir in the cinnamon. Remove from the heat and add the Calvados. Return the skillet to the heat and cook until the sauce is syrupy, about 1 minute.
In a large bowl, whisk the eggs with the milk and the remaining 3/4 cup of sugar. Scrape the vanilla seeds into the custard (save the vanilla bean for another use). Add the brioche and apples and toss until evenly coated. Let stand for 5 minutes to allow the brioche to absorb the custard.
Brush an 8-by-11-inch baking dish with 1 tablespoon of the reserved melted butter. Add the bread pudding and drizzle the remaining 2 tablespoons of melted butter on top. Bake for about 50 minutes, until the custard is set and the top is golden. Let the bread pudding cool slightly, then serve with whipped cream or crème fraîche.
The bread pudding can be refrigerated for up to 2 days.
Email us at firstname.lastname@example.org
Like us on Facebook: