This has certainly been one of the longest, coolest and rainiest springs in recent memory (mine, at least!), but as a friend reminded me yesterday, all this rain has lifted some parts of this valley out of a drought, and has shored up our water tables for the dry days that are sure to come later this summer. Indeed, it looks like some summer-like warmth is on the way to prime us for these next couple of weeks as we head our way into the summer Solstice. Some of the summer crops' seed planting has been delayed because of the cool wet weather, but with the forecast ahead, the seed planted now should catch up in no time!
One of our most popular new vendors is Livin Dreams Farm; they have been selling out their luscious mushrooms quickly, and the McKees asked me to share this message with you:
"We have been so delighted with how popular our mushrooms have been at this market, we are working on doubling our production, so we can attend more regularly and not sell out so quickly! Due to requests for more variety, we are beginning to add a regular, yet small batches, of Lion's Mane mushrooms, too. Thank you so much, SVGM! See you again soon!"
If you haven't had the opportunity yet, check out their website for their story; we're happy to be patient with the growing pains of this wonderful family business! http://www.livindreamsfarm.com
Bill Callahan of Cow-a-Hen Farm will again have freshly dressed chicken: he is doing his best to keep your grills hot and cooking!
Tomorrow looks like it will be a quintessential market day, with lots of warm sunshine to accompany your shopping. Feed yourself and your families with, and support the producers of as well, the delicious local foods this valley has to offer. See you at market!
This week at market:
Asparagus, tomatoes, cucumbers
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Beef, Pork and Poultry: Freshly dressed chicken
Beaver Run Farms:
Pork and chicken, specialty cuts and products
Tarsa Family Farm:
Eggs, greens, wool, plants
Eggs, rhubarb, greens, spinach, spring onions, honey, pork and lamb
Garden Secrets: PA Preferred
All natural ketchups, barbecue sauces, mustards
Wild for Salmon: First Friday of each month~
Sustainably caught wild salmon from Alaska's Bristol Bay
Broadway Acres Farm:
Greens, radishes, asparagus, eggs, strawberries
Fasta & Ravioli Co.: Every other week through August~
June 2, 16, & 30; July 14 & 28; August 11 & 18
Handmade fresh pastas
Brewed coffee, coffee beans, granola
Cut flowers, plants, greens, herbs, asparagus
Livin Dreams Farm:
Mushrooms, mushroom growing kits
Punako Lane Artisan Hearth:
Breads and biscotti
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Pork Tenderloin Marinated in Garlic, Lemon and Oregano with Greek Salad
Adapted from http://foodnetwork.com
Recipe by Bobby Flay
Here's a great main dish salad that takes advantage of so much of what you will currently find at the market during this late spring season. And you can use whatever greens you'd like for the salad base; try grilling some asparagus with the tomatoes instead of radicchio if you prefer, or can't find it. This salad would also be delicious with steak or chicken, so play with it~~~it's an awfully healthy way to enjoy the season's bounty, too!
4 cloves garlic, chopped
1 lemon, zested and juiced
2 tablespoons chopped oregano leaves, plus more for garnish
1/2 cup canola oil
1 1/2 pounds pork tenderloin
Salt and freshly ground black pepper
1 head radicchio, cut into quarters
2 beefsteak tomatoes, cut into wedges
1/4 cup red wine vinegar
1 heaping tablespoon Dijon mustard
1 tablespoon anchovy paste
1/2 cup extra-virgin olive oil
2 cups baby arugula
1 English cucumber, cut into big hunks
1 cup pitted kalamata olives
1 tablespoon capers
1/4 pound Greek feta, crumbled
Combine the garlic, zest, juice, oregano and oil in blender and blend until smooth. Put the pork in a baking dish, add the marinade and turn to coat. Cover and refrigerate for at least 1 hour and up to 4 hours.
Heat a grill to high. Remove the pork from marinade and season with salt and pepper, to taste. Grill until golden brown on all sides and cooked to medium doneness. Brush the radicchio and tomatoes with oil and grill until lightly charred. Remove the pork from the grill to a cutting board and loosely tent with foil. Let rest 10 minutes before slicing. Remove the radicchio and tomatoes from grill and set aside to cool slightly.
Whisk together vinegar, mustard, anchovy paste and a touch of honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Add the radicchio, tomatoes, arugula, cucumber, olives, and capers and toss to combine. Transfer to a platter and top with feta and pork slices. Garnish with fresh oregano and serve.
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Looking for recipes?
Come home with more good food than you know what to do with? Interested in trying something new and different with market produce? Check out our recipe index for some new ideas! Have a recipe you'd like to share? Email us at email@example.com.
Thursday, June 8, 2017
Posted by SVGM at 2:12 PM