Oh, the caprices of February~~~ The past week has delivered snow accumulation, rain, lots of fog, and a couple of teaser sixty-degree-plus days. My body and psyche remain tossed around, as numerous pairs of boots, snow to mud, stand ready at the door. I know it's too soon to put away the snow shovel. But the ground is slowly, ever so slowly, beginning to thaw, and to my hopeful nose, it smells and even looks like spring is doggedly trying to break through. I saw the first signs of an angelica plant: its blushed fresh foliage glistened against the dark wet soil of my garden. It will truly only be weeks now until the green pushes up, so for now, I'll revel in the tidbits Nature throws out to me.
Our vegetable producers are surely in the midst of preparing for the upcoming outdoor season, and every so often as we get closer to May, they pop up indoors with some early produce. Keep an eye on these emails as we head into spring, we'll be sure to let you know of any guest vendors!
But as far as I'm concerned, it is still high soup and stew and roast season, so keep coming by for the best of the local meats and poultry you can find, along with delicious cheeses and breads and biscotti and cookies........
As always, we look forward to seeing you throughout this winter~~and helping you to remain patient until spring! We have convenient parking and sheltered warmth inside from the cold temperatures and cranky weather. We appreciate all of your support, and hope to see you tomorrow~~
This week at market:
Stone Meadow Farm:
Artisan cheeses; fresh butter; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Beef, Pork, and Poultry
Beaver Run Farms:
Pork and chicken, specialty cuts and products
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items, eggs
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Savory Bread Pudding with Kale and Mushrooms
Adapted from http://cooking.nytimes.com
Recipe by Martha Rose Schulman
Savory bread puddings, also sometimes known as strata, remain one of my cold-weather favorites. With lots of ways to play with ingredients, from meats to other veggies, they can be a main dish or a side dish, vegetarian or not. This particular recipe was originally published during the fall season, and became a reader favorite for holiday tables as a side dish and an option for vegetarian guests. Roast some more winter vegetables or put together a winter salad with nuts and dried fruits~~~either would accompany this bread pudding dish beautifully.
1 bunch kale, any type, stemmed and washed thoroughly in 2
changes of water (more if necessary)
1 tablespoon extra virgin olive oil
½ pound mushrooms, sliced
1 teaspoon fresh thyme leaves, coarsely chopped
1 to 2 garlic cloves (optional)
Salt and freshly ground pepper
½ pound stale bread, preferably whole-grain, sliced about 1 inch
2 ounces Gruyère cheese, grated (1/2 cup)
1 ounce Parmesan cheese, grated (1/4 cup)
Salt and freshly ground pepper
2 cups low-fat milk
Bring a medium or large pot of water to a boil, salt generously and add the kale. Cook 2 to 3 minutes, until tender but still colorful. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely and set aside.
If using garlic, cut one of the garlic cloves in half and rub the slices of bread with the cut side. Then mince all of the garlic. Cut the bread into 1-inch squares.
Heat the oil over medium-high heat in a heavy, wide skillet and add the mushrooms. Cook, stirring often, until they begin to soften, and add the thyme, garlic and salt and pepper to taste. Continue to cook for another minute or two, until the mushrooms are tender and fragrant. Stir in the kale, toss together and remove from the heat.
Preheat the oven to 350 degrees. Oil or butter a 2-quart baking dish, soufflé dish or gratin. In a large bowl, combine the bread cubes, the mushrooms and kale, and the two cheeses and toss together. Transfer to the prepared baking dish.
Beat together the eggs and milk. Add salt to taste and a few twists of the pepper mill, and pour over the bread mixture. Let sit for 5 to 10 minutes before baking so that the bread can absorb some of the liquid.
Place in the oven and bake 40 to 50 minutes, until puffed and browned. Remove from the oven and serve hot or warm.
This can be assembled through Step 4 hours before beating together the eggs and milk and completing the casserole.