Susquehanna Valley Growers' Market
October 14th, 2011
In this week's email:
- News From The Market
- Seasonal Recipe
- On The Website
News From The Market
October is half past, and the 2011 Growers' Market is winding down. Just three more Fridays! The leaves are changing color outdoors, though it might be hard to tell through the fog and rain, and winter's not far off. Rain or shine, you'll find fresh local produce and sustainably raised meats at Ard's this Friday afternoon.
There are days when anything fresh and good would taste great, and there are others when you want something to chase away the weather. Here are a pair of egg recipes that are perfect for a damp, rainy, gray evening, a full meal with crusty bread and a fresh green salad. For a one-dish meal, try Eggs with Lentils and Swiss Chard; or, for a side dish that's a bit of an elegant take on cheesy scrambled eggs, turn on the broiler for some Eggs au Gratin. A little bit of smoked Jack cheese makes it a real treat.
Have you noticed the new t-shirts on the folks at Wild For Salmon? They're helping to fight the proposed Pebble Mine in Alaska that threatens Bristol Bay, one of the last remaining sustainable salmon fishing regions, and 60 miles of river habitat. For more information, about the mine and how you can order a shirt for yourself, check out their recent newsletter, as well as the Native Artists Against Pebble Mine website.
Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com
Susquehanna Valley Growers' Market
October 14th, 2011
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/
Check us out on Facebook
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Seasonal Recipe
Eggs with Lentils and Swiss Chard
Adapted from Vegetarian Cooking For Everyone by Deborah Madison (Broadway, 1997)
Serves 4
Eggs, lentils, greens, and crusty bread: it's a simple, filling, and flavorful meal for a busy night. It's adaptable, too. Use any greens you have, like spinach or cabbage in place of the Swiss chard, or replace them with fresh broccoli or cauliflower if you prefer. Try topping each bowl with a poached egg, rather than hard-boiled, for a bit of that runny yolk-y goodness. And if you're feeling a little more carnivorous, a little bit of crumbled sausage, well-browned, or crispy bacon certainly wouldn't be unwelcome.
Ingredients:
- 1 cup dry lentils
- 2 eggs, hard-boiled
- 3 to 4 tablespoons butter
- 2 onions, cut into ¼-inch rounds
- 1 bunch Swiss chard, , leaves and stems separated, cut into 1-inch strips
- 1 clove garlic, finely chopped
- Fresh, crusty bread
- Salt and black pepper, to taste
- Cover the lentils in a saucepan with 3 inches water (or stock, if you prefer). Bring to a boil, then simmer until the lentils are tender, about 25 minutes. Drain, reserving the broth.
- Meanwhile, heat half of the butter in a large skillet, and cook the onions and the chard stems until the onions are soft and golden, about 10 minutes. Add the garlic and chard leaves, along with a splash of the lentil broth, and continue to cook until the chard wilts. Add the lentils, along with a bit more broth, to taste. Stir in the last of the butter as you take the dish off the heat.
- Peel and chop the eggs. Spoon the lentils into individual bowls, top with chopped egg, and serve with slices of fresh crusty bread on the side.
On The Website
More uses for hard-boiled eggs! Sometimes it's easy to plow through a dozen eggs, and sometimes you find they've been sitting in the refrigerator all week. Older eggs, when hard-boiled, peel easily, and they're handy to have around for a quick meal. In addition to deviled eggs and salad toppings, we've got one to scratch that cheesy-egg fix: Eggs au Gratin. Make the handful of parts a day or two in advance, and throw the dish together in mere minutes.
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