The rain didn't abate this past week, and the historical rainfall levels just keep going up. Travel detours were many, as roads filled up with water with nowhere to drain. The river has held back in this Susquehanna Valley area for the most part, but the localized flash flooding has left many with an awful lot of damage, some of it devastating. We send our heartfelt blessings out to those who have been so impacted by this unbelievable weather, in the sincere hope for some kind of relief. Thankfully next week offers some hope for a drying out~~~
Our growers have been fortunate despite the heavy rains. Last Friday you could visibly see the bounty of early August: the tomatoes are ripening, the squashes prolific, the eggplants and peaches richly colored, the potatoes freshly sweet from the ground, the cucumbers amply watered and abundant. There are fresh hot peppers to spice up your sauces, and there is nothing like the juiciness of a fresh local garlic clove~~~ We've a wonderful variety of green beans, and every size of summer squash you could ask for, perfect for slicing and sauteeing or thick enough for grilling.
So don't miss the seasonal splendor of all that’s locally grown; make sure to put the SVGM on your Friday schedules~~ 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~~~Happy Summer!
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 beef including freshly 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
Tarsa Family Farm:
Seasonal produce including heirloom green beans, tomatoes, eggplant, hot peppers, potatoes, celery, fresh basil, summer squashes, garlic, eggs, herbal teas
Hidden Branch Farm:
Seasonal produce including tomatoes, hot peppers, fennel, eggplant, onions, cucumbers, zucchini, yellow squash, patty pans, cabbage, garlic; eggs
Seasonal produce including sweet corn, green and wax beans, red potatoes, summer squash, tomatoes; eggs, cut flowers
Buzzsaw Coffee: Back next week!
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, pastries
Wild for Salmon: First Friday of the month
Wild caught Alaskan Salmon, salmon products
Handmade soaps, eggs
Orchard Breeze Farm:
Seasonal produce and fruit including sweet corn, peaches, cucumbers, yellow squash, tomatoes; apple butters, jams, jellies,
Mt. Nitanee Kombucha:
Kombucha and Water Kefir: flavor examples include Purple Carrot and Melon Kefirs, and Peach Mango, Strawberry Beet, and Jalapeño Kombuchas
Story Time: 3 to 4:30 pm
Union County Library's summer story program takes place Fridays at the market, geared toward kids between 2-12 years of age.
Fresh Peach Salsa
Adapted from http://natashaskitchen.com
Fresh salsas from the abundance of summer produce offer a fun way to use many fruits and vegetables as we progress through the growing season. This salsa is a great party appetizer with tortilla chips, and also makes a great condiment for grilled chicken, pork or fish~~~
1 lb tomatoes
1 bell pepper (4 oz), seeded
2 jalapenos, seeded
1 medium onion
1 1/2 lbs peaches
1/2 bunch cilantro, chopped
2 Tbsp lime juice
1 1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper or to taste
Chop tomatoes and transfer them to a large bowl.
Finely chop seeded bell pepper and jalapeños. Finely chop onion and transfer all your veggies to the bowl.
Dice the peaches slightly larger to give them more of the center stage in this salsa. No need to peel them. You won't notice the peels and the color is prettier with the peel on. Transfer peaches to the bowl.
Add 1/2 bunch chopped cilantro, 2 Tbsp lime juice, 1 1/2 tsp salt and 1/4 tsp pepper. Add more salt and pepper to taste if desired. Fold everything together until well mixed. Lasts up to 2 days in the refrigerator.
Seasonal Recipe #2
Baby Back Ribs with Tamarind Glaze
Adapted from http://bonappetit.com
Recipe by Harneet Baweja And Nirmal Save, Gunpowder Restaurant, London
The tamarind fruit is sweet, sour, and quite tart and provides the ideal base for this baby back rib glaze. Anise, ginger and hot peppers help round out this Indian-inspired recipe.
2 racks baby back pork ribs (3½–4 pounds total), halved crosswise
5 ounces ginger, peeled, chopped
1 orange wedge (about ⅛ of orange)
5 star anise pods
2½ cups unfiltered apple juice
2 teaspoons kosher salt
6 habanero chiles, halved lengthwise, seeds removed if desired, divided
¼ cup plus ⅓ (lightly packed) light brown sugar
½ cup ketchup
⅓ cup apple cider vinegar
¼ cup tamarind concentrate
3 tablespoons honey
Salad and Assembly
Vegetable oil (for grill)
1 large cucumber, thinly sliced
½ small red onion, thinly sliced
½ serrano chile, very thinly sliced
2 teaspoons fresh lime juice
Micro cilantro and/or cilantro sprigs and lime wedges (for serving)
Often labeled “concentrate cooking tamarind” or “paste,” tamarind concentrate can be found at Asian markets and online.
Place ribs in a large heavy pot with a cover. Add ginger, orange wedge, star anise, apple juice, salt, half of chiles, and ¼ cup brown sugar. Pour in water just to cover pork and bring to a simmer over medium heat. Reduce heat so liquid is at a very gentle simmer, partially cover pot, and braise, turning racks a few times, until meat is fork-tender and nearly (but not quite) falling off the bones, 1½–2 hours. Chop remaining chiles while ribs are cooking and set aside.
Carefully transfer ribs to a rimmed baking sheet and let cool. Cut between ribs to create 2-rib pieces.
Meanwhile, crank up the heat under the Dutch oven to high and add ketchup, vinegar, tamarind concentrate, honey, remaining ⅓ cup brown sugar, and reserved chopped chiles to braising liquid. Cook, stirring often, until glaze is thick enough to coat a spoon (it should be reduced to 1–1½ cups), 30–45 minutes. Strain into a large measuring cup; discard solids. Let settle so oil rises to surface. Pour off oil into a small bowl; set aside.
Do Ahead: Ribs can be braised 1 day ahead. Let cool in liquid; cover and chill.
Salad and Assembly
Prepare a grill for medium heat; oil grate. Working one at a time, dip ribs into glaze to coat. Grill ribs, turning several times, until glaze is lightly charred, about 5 minutes total. Transfer ribs to a platter; season with salt. Drizzle with remaining glaze and reserved oil.
Toss cucumber, onion, chile, and lime juice in a medium bowl to combine; season with salt. Scatter salad over ribs and top with micro cilantro. Serve with lime wedges.
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