We head into a traditional Spring holiday weekend tomorrow: Passover begins tomorrow evening, Easter is Sunday, and tomorrow also brings us a lunar holiday with our second full moon this March, and the second Blue Moon of this year. It's an early holiday weekend this year, and Spring is springing slowly, so we'll have to buy a few pots of flowers to bring inside to celebrate.
Second Blue Moons in a calendar year don't happen often, and the next time it occurs won't be until March 31, 2037. So this indeed is a special moon tomorrow night, though depending on the weather, we may not be able to see it. Want some more interesting info on Blue Moons? Check out this link:
Come to market tomorrow to see how the SVGM producers can help you with your holiday brunches or dinners. We have beef, pork, chicken, and all kinds of specialty cuts, breads, cookies and biscotti, and cheeses.
Schlegel's Fruit Farm will be on hand this week, too, with apples, cider, applesauces, and raw vinegar. Apples can be baked into wonderful side dishes, or used in your favorite dessert or coffeecake.
And a Spring farm update from Bill Callahan!
"Just in time for Easter. Two boxes of peeps. They left the hatchery in Iowa on Tuesday afternoon and arrived in Mifflinburg on Thursday morning."
Last but not least, the first day of our outdoor season is now right around the corner: our start date this year is Friday, May 4. We're looking forward to it, and we hope you are, too!
As always, thank you for making this indoor market season another successful one; it's finally Spring (though we're still waiting on warmth) and we still have convenient parking and shelter inside from the chilly, rainy 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: fresh beef, including freshly ground beef
Beaver Run Farms:
Pork, specialty cuts and products
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items, eggs
K. Schlegel Fruit Farm:
Apples, applesauces, cider, raw vinegar, if the Easter cooks need the extra help!
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Fresh Ham With Maple-Balsamic Glaze
Adapted from http://www.cooking.nytimes.com
Recipe by Sam Sifton
1 10- to 12-pound butt or shank portion fresh ham, skin on
4 teaspoons kosher salt
4 teaspoons ground black pepper
1 cup maple syrup
½ cup balsamic vinegar
1 teaspoon ground cinnamon
½ cup pecans, toasted
½ cup candied ginger
Heat oven to 450 degrees. Using a sharp knife, score entire surface of ham in a diamond pattern, cutting down just through the skin to the flesh underneath. (If you are cutting to the right depth, the skin will spread apart a bit as you cut.) Rub outside of ham all over with salt and pepper, pressing it into crosshatch spaces between the skin. Put roast on a rack in a large roasting pan and place in oven.
After 20 minutes, reduce oven to 300 degrees. In a small bowl, whisk together maple syrup, balsamic vinegar and cinnamon. Baste ham hourly with mixture, as well as with fat from the bottom of the pan, roasting until the very center of the ham reaches an internal temperature of 145 degrees, 2 1/2 to 3 hours total cooking time. (Begin checking at 2 hours, inserting a meat thermometer into the absolute center of the roast.)
Put the toasted pecans and candied ginger into a food processor and pulse lightly until crumbled and well combined.
When ham is done, remove it from roasting pan, shower with pecan-ginger mixture and cover it loosely with foil. Allow the meat to rest for 20 to 30 minutes. (Its internal temperature will rise to 150 or more as it rests.)
Tip roasting pan to the side so you can spoon off all the fat from the pan juices, then place pan on stove over medium-high heat. Scrape the bottom of pan to free any browned bits, skim any film off surface and season liquid as needed with salt and pepper. Pour into a gravy boat.
Carve ham into thick slices, drizzle with pan sauce and serve, passing remaining sauce on the side.
Blue Moon Seasonal Recipe #2
Adapted from http://cooking.nytimes.com
Recipe by Samantha Seneviratne
12 tablespoons/170 grams unsalted butter, melted, plus more for buttering the pan
1 ½ cups/180 grams all-purpose flour
1 ½ cup/300 grams packed dark brown sugar, divided
1 cup/80 grams old-fashioned rolled oats
1 cup/113 grams pecans, chopped
1/2 teaspoon kosher salt
4 pounds mixed apples, such as Granny Smith, Macintosh, and Pink Lady, peeled, cored, and cut into 1/2-inch wedges (about 10 medium apples)
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
Vanilla ice cream or freshly whipped cream, for serving
Heat the oven to 350 degrees. Butter a 13-by-9-inch baking dish. In a medium bowl, combine the flour, 1 cup/200 grams of the brown sugar, oats, pecans and salt. Add the butter, and stir with a fork until the crumbs are evenly moistened.
Add the apples to the buttered baking dish and toss with the remaining 1/2 cup/100 grams brown sugar, cinnamon and lemon juice. Spread the apples into an even layer. Press the crumb mixture together to create clumps of different sizes, and sprinkle on top of the apples. Transfer to the oven, and bake until the apples are tender and the crumb topping is crisp and deep golden brown, about 50 to 60 minutes. Serve warm or at room temperature, topped with vanilla ice cream or freshly whipped cream.