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Thursday, November 24, 2016
Thursday, November 17, 2016
Posted by SVGM at 2:50 PM
Thursday, November 10, 2016
If you’ve not yet been to our indoor market location, do yourself a huge favor and head over one of these Fridays to check it out. The setup within Brook Park Pet Supply is wonderfully welcoming and intimate~~~ heated and sheltered for the cold days, and comfortably spacious for the warm days with its door wide open. In this year’s moderate month of November, the produce is still amazingly abundant, with ongoing harvests of cool-weather greens, winter squashes, fresh potatoes, turnips, cabbages, radishes and sweet potatoes; and brussels sprouts are in the offing. Sample some awesome pickled garlic scapes, black currant jelly, jam and coulis, and an array of artisan cheeses. And the local meats and poultry are as delicious as ever, with a great selection of sausages, roasts, steaks, chops, and chicken.
Be sure to remember us for your Thanksgiving dinner needs: these next two Fridays will be great days to begin your holiday meal shopping~~~ Thanksgiving is just two weeks away!
See you tomorrow!
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Lentil Soup with Apple and Bacon
Adapted from Food & Wine November 2016, recipe by Vivian Howard from Deep Run Roots (Little Brown, 2016)
A hearty fall soup with a few updated twists: "This pleasantly sweet-and-tangy lentil soup... gets a little wake-up from the addition of diced Granny Smith apple right before serving..... swirl in fresh buttermilk to brighten up the rich lentils and bacon." (foodandwine.com)
1 teaspoon canola oil
6 slices of bacon, chopped
1 medium leek, white and tender green parts only, thinly sliced
2 celery ribs, cut into 1/4 -inch dice
1 medium carrot, cut into 1/4 -inch dice
2 garlic cloves, minced
2 tablespoons minced peeled fresh ginger
1 teaspoon ground cumin
8 cups chicken stock, low-sodium broth or water
1/2 cup apple cider
1 cup green lentils
1 Granny Smith apple, peeled and cut into 1/4-inch dice
1/2 teaspoon finely chopped rosemary
Buttermilk, for serving
In a large saucepan, heat the oil. Add the bacon and cook over moderate heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer to a paper towel–lined plate to drain. Add the leek, celery, carrot, garlic and ginger to the saucepan and season with salt and pepper. Cook over moderate heat, stirring occasionally, until the vegetables are beginning to soften, about 8 minutes. Stir in the cumin and cook until fragrant, 30 seconds. Add the stock, cider and lentils and simmer, stirring occasionally, until the lentils are tender, about 40 minutes. Stir in the apple and rosemary and cook until the apple is just softened, about 3 minutes. Season with salt and pepper and ladle into bowls. Drizzle the soup with buttermilk, garnish with the bacon and serve.
The soup can be made ahead and refrigerated for three days.
Posted by SVGM at 1:38 PM
Thursday, November 3, 2016
Posted by SVGM at 3:23 PM