Susquehanna Valley Growers' Market
August 1st, 2008
In this week's email:
- News From The Market
- Products This Week
- Seasonal Recipe
- On The Website
News From The Market
There are plenty of new things to find at the Growers' Market this week; after all, the heat that makes us all flee for the comfort of air conditioning is just what the crops of summer love. Now's the time when the tomatoes hang ripe and red – and sometimes yellow, green, or purple – on the vine, and each day brings the possibility of sweet corn and fresh peppers closer. In addition to the summer standards, you can look forward to finding a couple of special market treats this week. Roman beans, the delicious, wide-podded cousins of the green and wax beans are in season, as are all sorts of summer squash beyond the usual green zucchini. You can also expect tomatillos, a tomato-like fruit from Mexico that comes hidden in a papery skin. Brightly acidic, they're a great way to add zip to homemade salsas and sauces, like that in Pork Chops with Tomatillo Chilli Sauce, below.
Look for veal this week, too. Unlike commercially raised veal, which is raised in small cages to prevent the young calves from using their muscles, Stone Meadow Farms' veal calves spend their lives out on pasture, alongside their mothers. Young, and fed on their mothers' milk, these calves produce a fine, delicate veal with a rosy hue, the way veal used to be before factory farms and industrial agriculture. Tender and delicious, it's a special treat for meat lovers who may have qualms about the way supermarket meat is produced. It's a wonderful food, rarely seen nowadays, and a reminder that seasonal eating isn't just limited to vegetables.
This week also marks the beginning of local apple season for the Growers' Market, from MacNeal Orchards and Sugarbush. They'll be bringing Lodi apples on Friday, in addition to their delicious maple syrup. And, if just biting into a crisp, tart Lodi apple isn't enough, we also have a recipe for Baked Apples with Cheddar Cheese on our website.
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Susquehanna Valley Growers' Market
Friday, August 1st, 2008
12pm - 5pm
Hufnagle Park, Lewisburg
(between 5th and 6th Streets, just off of Market Street)
Visit our website at http://growersmarket.blogspot.com/
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Products This Week
Following is just a partial list of what you can expect to find at the market this week:
- Handmade chicken and veggie pies, quiches, and pierogies
- Freshly baked muffins
- Salsas and barbecue sauces
- Hot sauces and flavored salts
- Maple syrup
- Green, yellow, and roman snap beans
- Summer squash and squash blossoms
- Whole-grain breads, rolls, and pitas
- Pasture-raised poultry
- Grass-fed beef
- Pasture-raised veal
- Farm-fresh pork
- Freshly cut flowers
- Fresh herbs, both potted plants and freshly cut
- Handmade soaps and bath accessories
- Raw milk cheeses
- Farm-fresh eggs
- Fresh sandwiches and other lunch items
- Homemade dog treats
Pork Chops with Tomatillo Chilli Sauce
Adapted from From Asparagus to Zucchini by The Madison Area Community Supported Agriculture Coalition (Jones Books, 2004)
Tomatillos, also known as husk tomatoes, are a cousin of the common garden tomato. They're best known as the central ingredient in the Mexican salsa verde, which usually mixes tomatillos with chilli peppers, onions, garlic, cilantro and lime juice. This recipe varies that formula slightly to create a flavorful sauce for flavoring pork chops; it would also be delicious for cooking chicken parts, dressing eggs, or even with a bowlful of tortilla chips.
- 4 pork chops
- 1 cup white onion, chopped
- 1 tablespoon garlic, minced
- 4 jalapeno peppers, diced and, if desired, deseeded
- 12 tomatillos, husks removed and coarsely chopped
- 1 tablespoon fresh oregano, or ½ tablespoon dried
- ½ tablespoon ancho chilli powder
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- 1 tablespoon oil or lard
- 1 to 2 teaspoons sugar (optional)
- Salt and black pepper, to taste
- Season the pork chops with salt and pepper, and set aside while preparing the rest of the ingredients. Heat the oil in a large skillet over medium high heat, and brown the pork chops well on both sides. Remove the chops to a plate.
- Reduce the heat to medium. Add the onions and jalapenos to the skillet and cook for two minutes, then add the garlic. Cook for another five minutes, or until the onions and peppers are tender, and add the tomatillos, oregano, ancho powder, cumin, and cinnamon to the pan. Simmer for 20 minutes, stirring occasionally, until the tomatillos have broken down and the sauce has a nice texture. Taste and adjust the seasoning as needed. If the sauce is too tart, add the sugar to cut the acidity.
- Return the pork chops to the skillet, burying them in the sauce. Cover and simmer until the chops are cooked through, about 10 minutes. Serve immediately.
On The Website
It's August, and there's delicious food all about! Some of it doesn't require much (if any cooking) - after all, a fresh tomato salad's hard to top - but every so often it's nice to change things up. Check out our website for a recipe for Baked Apples with Cheddar Cheese, which turns fresh apples into a savory side dish.
Check it out at: http://growersmarket.blogspot.com/