Susquehanna Valley Growers' Market
October 31st, 2008
In this week's email:
- News From The Market
- Products This Week
- Seasonal Recipe
- On The Website
News From The Market
Well, it looks like this is the end of another great market season. This Friday, October 31st, marks the end of the 2008 Susquehanna Valley Growers' Market, so be sure to stop in one last time to stock up on good, locally-produced food to last you until we're back next spring! Stop by our website for information about who and what to expect; we'll post details about vendors, times, and our location as we confirm them.
Until then, we have a few more recipes for the last of the 2008 market's wonderful food. Scroll down for a Veal Stew with Paprika, and stop by our website for Carrot-Potato Pancakes and Kürbisbrei mit Äpfeln (Pumpkin and Apple). You'll hear from us again once we start to shake off another winter, as we're gearing up for an exciting fifth year in 2009!
Susquehanna Valley Growers' Market
Friday, October 31st, 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:
- Wild-caught Alaskan salmon
- Sweet potatoes
- Pumpkins and winter squash
- Whole-grain breads, rolls, and pitas
- Pasture-raised poultry
- Grass-fed beef
- Pasture-raised veal
- Farm-fresh pork
- Freshly cut flowers
- Fresh herbs
- Handmade soaps and bath accessories
- Raw milk cheeses
- Fresh sandwiches and other lunch items
- Salsas, barbecue sauces, and hot sauces
- Dry rubs and flavored salts
Veal Stew with Paprika
Adapted from How To Cook Everything by Mark Bittman (Wiley, 1997)
Serves 4 to 6
We tend to think of veal as a mild and tender meat, but there are quite a number of cuts that benefit from long, slow cooking, too. After all, a cow isn't just steaks. This recipe is a variation on the better-known Chicken Paprikash, a Hungarian stew rich with sour cream and paprika. If you like heat, use hot paprika, but it's still intensely flavorful when made with the sweet variety.
- 3 tablespoons olive oil or butter
- 2 lbs. veal stew meat, cut into 1-1/2 inch chunks
- 1 cup diced onion
- ½ cup celery, diced
- 1 tablespoon minced garlic
- 1 cup white wine
- 1 teaspoon fresh thyme
- 1 tablespoon paprika - hot, sweet, or a mixture
- 1 cup sour cream
- 1 or 2 tablespoons milk
- Salt and black pepper, to taste
- Heat a large skillet over medium-high heat with 2 tablespoons of the oil or butter. When the fat is hot, brown the veal chunks in batches, removing them as they finish.
- Wipe out the pan, reduce the heat to medium, and add the remaining oil. Cook the onion and celery until softened, 5 to 10 minutes. Add the garlic and cook another minute. Add the wine, and cook a minute more.
- Return the veal to the skillet, and reduce the heat to a low simmer. Cover and cook until the veal is tender, 45 minutes or more. When the meat is done, remove to a plate, and raise the heat to high. When the liquid is all but gone, turn the heat as low as possible, and add the sour cream, thinned a bit with the milk. Return the veal to the pan, allow it all to warm through, and serve immediately.
On The Website
In addition to a few more recipes using market ingredients, such as this week's Carrot-Potato Pancakes and Kürbisbrei mit Äpfeln (Pumpkin and Apple), we've also started posting information about the 2009 market season. Yes, we're already looking ahead and planning, and we'll keep the website updated as we determine more and more about next year's Growers' Market. Stop by and see it sometime!
Check it out at: http://growersmarket.blogspot.com/