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Thursday, August 25, 2016

News from the SVGM

     The kids are back in school and high school bands and football teams are busy practicing for their opening games~~~~but with over a week until Labor Day weekend, summer refuses to be over just yet: yep, the upcoming forecast includes another flush of high heat days, though blessedly, the humidity’s down, and this last week of August just might be a comfortable warm one!
     Grilling outside easily segues from that laid-back vacation-feel-of-a-meal into a practical, fast and healthy way of cooking at the end of a long week of work and school days. Now’s the time to throw the simple local goodness that the season offers on the grill: pork chops or chicken or steaks, foil-wrapped potato chunks, sliced summer squash, zucchini, baby eggplant, and sweet corn~~~ slice some tomatoes and cucumbers, and you’re good to go at the end of that once again hectic day. Buying local produce and meats and poultry ensures a high quality of nutrition and flavor to keep you all going as you adjust to the stepped-up pace of the beginnings of the school year and early autumn.
    But, as I mentioned earlier, summer isn’t over till it’s over! We’re still celebrating the season’s harvest outdoors every Friday till the end of October~~~
See you all tomorrow!
This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm:  
Beef, Pork and Poultry
Beaver Run Farms
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Tarsa Family Farm
Eggs, tomatillos, heirloom tomatoes, eggplant, cabbage, garlic, cucumbers, specialty iced teas and lemonades
Quaff Meadows
Head lettuce, edamame, kale, beets, cabbage, eggplant, string beans, zucchini, sweet onions, carrots, red potatoes, honey, cut flowers. Lamb: chops, sausage, ground, cubes, steaks, racks 
Garden Secrets: 
All natural ketchups and barbecue sauces, mustards, Basil/Roasted Sunflower Seed Pesto, Sweet Pepper Relish, Cherokee Port gourmet ketchup: if you’ve pre-ordered, please pick up within the next week!
The Farm in Milton: 
Kale, chard, yellow squash, heirloom tomatoes, lemon cucumbers, pickling cucumbers, acorn squash, beets; bok choy, dwarf blue kale, cabbage, purple tomatillos
Wild for Salmon: Fishing in Alaska!— Back later this season
Sustainably caught wild salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon, dog treats, ravioli, and much more
O’Hara Orchards: 
Peaches, nectarines, sweet corn, watermelon
Broadway Acres Farm:
Tomatoes, onions, eggs, zucchini, yellow squash, potatoes, banana peppers, string beans 
Beiler's Bakery:
Traditional Amish baked goods, including cookies, pies, breads, peaches
Gemelli Bakery:
Artisan breads, rustic baked goods
Buzzsaw Coffee:
Brewed coffees, coffee beans, granola
Little Red Hen Farm:
Pea shoots, sunflower shoots, bean sprouts, microgreens

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Seasonal Recipe
Grilled Bok Choy- Two Marinades
Adapted from frompastatopaleo.com , recipe by Leslie-Anne Weeks
Serves 4 
    Bok choy is a member of the cabbage family; it’s leaves are made up of both a tender dark green leaf and a crunchy white bulbous stem. Most of us associate it with stir-fry dishes, but it lends itself well to grilling and standing alone as a delicious side dish.  It could be considered a "superfood" because it’s extremely nutrient dense and high in vitamin A, C and K, so it’s a great vegetable to buy locally when in season. You can find bok choy at the Farm in Milton’s stand. 

Ingredients:
4 bok choy, large or 6 smaller
Balsamic Mustard Marinade
1/3 cup extra virgin olive oil
1/8 cup balsamic vinegar
1 clove garlic, grated on microplane
2 tsp grainy mustard
1/2 tsp kosher salt
1/4 cup fresh herbs - assorted, to top finished dish
Maple Sesame Marinade
1/3 cup extra virgin olive oil
1/4 cup maple syrup
1 tbsp tamari or coconut aminos
1 tbsp rice wine vinegar or white wine vinegar
1 tbsp sesame oil
2 tbsp sesame seeds, to top finished dish
Directions
Preheat grill to medium heat while preparing bok choy. 

Choose one of the marinades and whisk together all ingredients (except herbs or sesame seeds) in a dish large enough to hold the bok choy. 

Prepare the bok choy by slicing across the bottom stem slightly, about 1/2 cm, so that only the outer leaves fall off. Cut the greens off the top so that only 2 inches are left above the end of the white part. Slice the bok choy in half and then in quarters if the bok choy are very large, being careful to keep the leaves attached to the stem. Gently rinse the bok choy.  Place bok choy in the marinade for 10 minutes. 

Grill the bok choy for 10 minutes at medium-low heat, turning them to cook evenly. Save the marinade to use as the sauce. The bok choy will be only slightly translucent when it is ready. 

Put bok choy on a platter, topping with the remaining marinade and fresh herbs or sesame seeds. 

Questions or comments? Want to be more involved? Contact the SVGM at info@svgrowersmarket.com. 








Thursday, August 18, 2016

News from the SVGM

     This week I noticed a subtle shift in the early evening light and realized that, yes, the days are getting shorter, and this brilliant season is moving right along. Isn’t it amazing how quickly we get used to the lengthy summer evenings? I’m having to keep an eye out now on the time to make sure I get the dog’s walk in before the sun sets: I’m a true lover of the twilight hour, and the shortening daylight always steps me up a little this time of year.  Eight o’clock instead of eight-thirty~~~ I shouldn’t complain at all; these days are still blessedly long!
     The SVGM is also a kind of touchstone for the seasonality of the year. We anticipate with a great burst of energy the opening of market each May, reveling in the honest spring flavor of fresh greens and asparagus; we await every precious seasonal food’s return each year~~~sweet peas and tomatoes and corn at their appropriate times. And the late summer into fall is the time to “put up” foods in all their abundance, whether freezing or canning or preserving in some way. The fall growing season will bring the root vegetables that have a long storage life through the colder winter months when the light shortens and not much grows, even under cover.
     There is something very connecting about living with the rhythms of the seasons, and shopping at the Growers’ Market allows us to connect with our food and food sources in this very basic and nourishing way. I hate to even say it, but the weeks and months are flying by. Make sure you take advantage of this very special market in its outdoor arena while you can: the tastes are incredible, the food is itself not only nourishes your body, but it nourishes your soul, too. And have fun, too~~~ shopping at our outdoor market is truly a way to celebrate Spring, Summer, and Fall!
     A reminder from Linn Auman of Garden Secrets: he now has his Cherokee Port Ketchup available, and asks that those of you who have pre-ordered please pick up your orders within the next two weeks!
     And Cow-a-Hen Farm has freshly cut pork this week.
     We’ll see you tomorrow, it’s going to be a beautiful day~~~
This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm:  
Beef, Pork and Poultry: freshly cut pork
Beaver Run Farms
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Tarsa Family Farm
Eggs, tomatillos, eggplant, cabbage, garlic, cucumbers, specialty iced teas and lemonades
Quaff Meadows
Head lettuce, edamame, kale, beets, cabbage, eggplant, string beans, zucchini, sweet onions, carrots, mint, red potatoes, honey, cut flowers. Lamb: chops, sausage, ground. 
Garden Secrets: 
All natural ketchups and barbecue sauces, mustards, Basil/Roasted Sunflower Seed Pesto, Sweet Pepper Relish, Cherokee Port gourmet ketchup: if you’ve pre-ordered, please pick up within the next two weeks!
The Farm in Milton: 
Kale, chard, yellow squash, heirloom tomatoes, lemon cucumbers, pickling cucumbers, acorn squash, beets; coming soon: bok choi, dwarf blue kale, cabbage, purple tomatillos
Wild for Salmon: Fishing in Alaska!— Back later this season
Sustainably caught wild salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon, dog treats, ravioli, and much more
O’Hara Orchards: 
Peaches, nectarines, sweet corn, watermelon
Broadway Acres Farm:
Tomatoes, onions, eggs, zucchini, yellow squash, potatoes, banana peppers, string beans 
Beiler's Bakery:
Traditional Amish baked goods, including cookies, pies, breads, peaches
Gemelli Bakery:
Artisan breads, rustic baked goods
Buzzsaw Coffee:
Brewed coffees, coffee beans, granola
Little Red Hen Farm:
Pea shoots, sunflower shoots, bean sprouts, microgreens

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Seasonal Recipe
Corn Salad with Tomatoes, Feta, and Mint
Adapted from cooking.nytimes.com, recipe by Mark Bittman
Serves 4 
With the freshest corn available right now, this salad couldn’t be a simpler, more delicious way to add to any late summer meal. Use it as is for a side dish for any meat, poultry or fish; toss it with smoked sausage or smoked salmon for a light main dish salad; stir in some quinoa, black beans and pepitas for a vegetarian option. The juice from the tomatoes should provide enough acidity, but if you are adding additional ingredients, you may want to use a bit more olive oil and a vinegar to increase the flavor accordingly.  

Ingredients
2 to 3 cups raw or cooked corn kernels (from 4 to 6 ears)
1 large or 2 medium ripe tomatoes, cut into fairly small pieces
4 ounces feta cheese, crumbled (about 1 cup)
3 tablespoons extra virgin olive oil
½ cup chopped fresh mint leaves
Salt and freshly ground black pepper
Directions
Put the corn, tomatoes, and cheese in a medium salad bowl. Drizzle with the
olive oil and toss.

Add the mint leaves and toss again. Taste and add salt and pepper. Serve soon after, at room temperature.

Questions or comments? Want to be more involved? Contact the SVGM at info@svgrowersmarket.com. 








Thursday, August 11, 2016

News from the SVGM

     I hope everyone has had a good week~~~Last week’s market marked the halfway point of the SVGM’s outdoor season, and in another week or so we’ll be moving into the last two weeks of August that usher in late summer: believe it or not, summer vacations are winding down and the first day of school for some of the area kids is the end of next week.  The return of the intense heat, however, tells us that high summer’s not over till it’s over, and some of the best growing season’s produce is yet to come! The corn is still super-sweet, the tomatoes abundant and flavorful, and the grill can up the flavor on anything from zucchini and peaches and chicken to onions and corn and beyond.  Remember that now’s the time to make the most of the outside eating season, and cooking local foods is the height of fresh in the fresh outdoors. And because ice cream tastes the best during these lazy days, check out this week’s recipe below, Grilled Peach Sundaes with Salted-Bourbon Caramel Sauce~~~
      So keep celebrating summer’s best with us: don those sunglasses and hats and bring your water bottles and shopping bags and possibly an umbrella~~~ and we’ll see you tomorrow!
This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm:  
Beef, Pork and Poultry
Beaver Run Farms
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Tarsa Family Farm
Eggs, tomatillos, eggplant, cabbage, garlic, cucumbers, specialty iced teas and lemonades
Quaff Meadows
Head lettuce, kale, beets, cabbage, eggplant, string beans, zucchini, sweet onions, carrots, mint, red potatoes, honey, cut flowers. Lamb: chops, sausage, ground. 
Garden Secrets: 
All natural ketchups and barbecue sauces, mustards, Basil/Roasted Sunflower Seed Pesto, Sweet and Hot Pepper Relishes, Cherokee Port gourmet ketchup coming soon!
The Farm in Milton: 
Kale, chard, yellow squash, heirloom tomatoes, lemon cucumbers, pickling cucumbers, acorn squash, beets; coming soon: bok choi, dwarf blue kale, cabbage, purple tomatillos
Wild for Salmon: Fishing in Alaska!— Back later this season
Sustainably caught wild salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon, dog treats, ravioli, and much more
O’Hara Orchards: 
Peaches, nectarines, sweet corn
Broadway Acres Farm:
Tomatoes, onions, eggs, zucchini, yellow squash, potatoes, banana peppers, string beans 
Beiler's Bakery:
Traditional Amish baked goods, including cookies, pies, breads, yellow plums, peaches
Gemelli Bakery:
Artisan breads, rustic baked goods
Buzzsaw Coffee:
Brewed coffees, coffee beans, granola

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* * * * *
Seasonal Recipe
Grilled-Peach Sundaes With Salted Bourbon-Caramel Sauce
Adapted from cooking.nytimes.com, recipe by John Currence
Serves 4 

Ingredients
For the peaches:
4 ripe peaches
3 tablespoons peanut oil
Sea salt
For the pecans:
1 cup whole pecan halves
1 ½ tablespoons melted butter
¾ teaspoon salt
¼ teaspoon cayenne
1 ½ tablespoons sugar
For the caramel:
1 cup sugar
¼ cup water
2 tablespoons light corn syrup
¾ cup heavy cream
4 tablespoons butter
1 teaspoon sea salt
¼ cup bourbon
For the whipped cream:
1 cup best-quality heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla
¼ cup buttermilk

1 pint good-quality vanilla ice cream

Prepare the peaches: Heat a charcoal grill while you bring a saucepan of water to simmer. Score the bottom of each peach with an X, then blanch for about 45 seconds, until skin near the X looks loose. Remove peaches with a slotted spoon and cool in a bowl of ice water. Peel the peaches. Then, with a paring knife, start at the stem of the peach and make a single cut around to the tip. Rotate hands in opposite directions, twist and free flesh from pit.

Lay the peach halves cut side up and brush lightly with peanut oil; sprinkle with salt. Place the peaches cut side down on grill (you can also use a stovetop grill pan set over medium heat) and cook until there are grill marks, about 2 minutes. Brush with oil and sprinkle with salt. Flip and grill the other side.

Make the pecans: Toss the first four ingredients in a bowl; spread on a nonstick cookie sheet and bake at 350 degrees for 12-15 minutes, or until nicely toasted. Remove and toss with the sugar.

Make the caramel: Combine the sugar, water and corn syrup in a saucepan and bring to a low boil. Gently swirl the mixture in a circular motion (do not stir) and allow it to boil down until it is a deep amber caramel, at least 10 minutes. Carefully whisk in the cream, protecting your hand from the steam. Immediately whisk in the butter and continue to stir over low heat until mixture is smooth. Stir in salt and bourbon and whisk again. Remove from heat and allow to cool before using.

Make the whipped cream: Whip the cream until soft peaks form. Stir in powdered sugar and vanilla and whip to stiff peaks. Drizzle in the buttermilk and whip until incorporated. Refrigerate until ready to use.

To assemble: Place 2 peach halves in a bowl; scoop ice cream into each pit and add a dollop of whipped cream. Sprinkle with pecans and drizzle salted bourbon-caramel sauce over all.

Questions or comments? Want to be more involved? Contact the SVGM at info@svgrowersmarket.com. 









Thursday, August 4, 2016

News from the SVGM

As I write the email this week, I look outside to a gorgeous, blue-skied, mid-80’s summer day; given the insane heat we experienced most of July, this past week has felt lovely.  Much of our area has received some good blasts of rain, too, which has helped water gardens and crops, and cleared out the humidity for the glorious days like today. 
Indeed, August and September are truly the abundant months of the Growers’ Market. Field-grown tomatoes are finally ripening, eggplants have reached maturity, sweet corn is starting to appear, beans are proflific, and the onions are sweet. As I’m sure you’ve noticed, our produce stands are looking fuller and fuller each week as we head into the months of the traditional Harvest Season. Keep an eye on the “This week at market” list below: I’ll note the produce that the vendors are expecting over the next couple of weeks, as well as what they definitely have already.
This week, also, a reminder that Linn Aufman of Garden Secrets will have his freshly made Sweet and Hot Pepper Relishes. We also welcome a new vendor: Susan Styer of Little Red Hen CSA, will have specialty micro-greens on hand.
     So keep celebrating summer’s best with us: don those sunglasses and hats and bring your water bottles and shopping bags~~~ we’ll see you tomorrow!
This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm:  
Beef, Pork and Poultry
Beaver Run Farms
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Tarsa Family Farm
Eggs, tomatillos, eggplant, cabbage, garlic, cucumbers, specialty iced teas and lemonades
Quaff Meadows
Head lettuce, kale, beets, cabbage, eggplant, string beans, zucchini, sweet onions, carrots, mint, red potatoes, honey, cut flowers. Lamb: chops, sausage, ground. 
Garden Secrets: 
All natural ketchups and barbecue sauces, mustards, Basil/Roasted Sunflower Seed Pesto, Sweet and Hot Pepper Relishes, Cherokee Port gourmet ketchup coming soon!
The Farm in Milton: 
Kale, chard, yellow squash, heirloom tomatoes, lemon cucumbers, pickling cucumbers, acorn squash, beets; coming soon: bok choi, dwarf blue kale, cabbage, purple tomatillos
Wild for Salmon: Fishing in Alaska!— Back later this season
Sustainably caught wild salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon, dog treats, ravioli, and much more
O’Hara Orchards: 
Peaches, Lodi apples, nectarines, sweet corn
Broadway Acres Farm:
Tomatoes, onions, eggs, zucchini, yellow squash, potatoes, banana peppers, string beans 
Beiler's Bakery:
Traditional Amish baked goods, including cookies, pies, breads, yellow plums, peaches
Gemelli Bakery:
Artisan breads, rustic baked goods
Buzzsaw Coffee:
Brewed coffees, coffee beans, granola

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* * * * *
Seasonal Recipe
Marinated Feta with Nectarine and Tomato Fattoush
Adapted from Food & Wine; recipe by Justin Chapple & Kay Chun (August 2016)
4 Servings

This is a refreshing and delicious salad that can be a main course for a lunch or a great side dish for anything grilled. Use a selection of tomatoes if you can, including cherry tomatoes; coriander seeds and fresh dill lend an exotic undertone to the vinaigrette. 

Ingredients:
One 8-oz. block of feta cheese, cut into 1/2-inch-thick slabs
3 Tbsp. red wine vinegar
1/4 cup extra-virgin olive oil
1 tsp. crushed coriander seeds
Kosher salt and pepper
2 nectarines, halved, pitted and cut into 1/2-inch wedges
2 medium heirloom tomatoes, cored and cut into 1-inch pieces
1 1/2 cups broken pita chips
1/4 cup finely chopped dill, plus small sprigs for garnish

Directions:
Place the feta in a small rimmed dish in an even layer. In a small bowl, whisk the vinegar with the olive oil, coriander seeds and a pinch each of salt and pepper. Pour the marinade over the feta and let stand at room temperature for 30 minutes, turning the cheese after 15 minutes.

Transfer the feta to plates or a platter. In a large bowl toss the nectarines with the tomatoes, pita chips and the feta marinade. Add the chopped dill and season with salt and pepper; toss again. Spoon the salad over the feta and garnish with dill sprigs. Serve right away.

Make ahead: The marinated feta can be refrigerated overnight. Let stand at room temperature for 30 minutes before serving.

Seasonal Recipe #2
Garlic Aioli BLTs
Adapted from Food & Wine, recipe by Travis Lett (August, 2016)

Travis Lett’s LA restaurant, Gjelina Take Away, only sells these BLTs when tomatoes are at their peak. This is a great slightly dressed up version of the classic, with aioli, basically a French provencal garlic mayonnaise, and arugula~~~ and what better season to enjoy! Check with Beaver Run Farm or Cow-a-Hen Farm for the best local bacon; substitute whatever fresh local green you’d like for the arugula if you wish, and try grilling the bread!

Ingredients:
8 slices of thick-cut bacon
3/4 cup good-quality vegetable oil
1/4 cup extra-virgin olive oil
1 garlic clove, peeled
Kosher salt and pepper
1 large egg yolk
2 1/2 tsp. fresh lemon juice
1 loaf sourdough bread, cut into eight 1/2-inch slices and toasted
3 heirloom tomatoes, sliced 1/4 inch thick
4 cups arugula

Directions:
Preheat the oven to 400 degrees. Set a rack over a foil-lined rimmed baking sheet. Arrange the bacon strips on the rack and bake until browned and crisp, about 25 minutes. Transfer the bacon to paper towels to drain.

In a measuring cup, combine the oils. On a work surface, top the garlic with a generous sprinkling of salt and smash to a paste with the flat side of a knife; scrape into a bowl. Whisk in the egg yolk, 1 1/2 teaspoons of the lemon juice and 1 teaspoon water, then slowly whisk in the oil mixture so the aioli thickens. Season the aioli with salt, pepper and the remaining 1 teaspoon lemon juice.

Spread the aioli on each slice of toast. Arrange the tomatoes and arugula on 4 of the toasts; sprinkle with salt and pepper. Top with the bacon, close and serve.

Make ahead: The aioli can be tightly covered and refrigerated for 2 days. Serve chilled.

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Questions or comments? Want to be more involved? Contact the SVGM at info@svgrowersmarket.com