I hope you all had a wonderful holiday last weekend. I always forget that Memorial Day isn't truly the beginning of summer, and that we've still a few weeks to go before the heart of vacation season is in full swing. But it does signal that schools are almost out, and this year, with the cool wet spring we've had, last weekend gave us the confidence to go ahead and plant everything we wanted to: it finally feels warm enough, and finally dry enough, though those slow-draining areas have unleashed an irritating mess of mosquitoes all too early!
Soon we'll see the planting of the fields in full swing, too. The first cuttings of hay are happening in my neighborhood, and I'm sure that beans, corn, and squash seeds are busily going into the ground in the frantic pace that so often happens when that planting window feels tight. If there's one thing I've learned over these years, it's that our produce farmers can never know what the growing season brings: some years the warmth and soil moisture conditions are perfect in April, some years not until mid-May. What I also know, though, is that the wait for those first greens of the year, whether lettuces or spinach or arugula, is so well worth it! So eat your fill of salad now, let it cleanse you of the cold weather's heaviness: the leaves are sweet and crisp, and about to be abundant until the serious heat sets in. This is your eating window of opportunity for the early growing season's produce~~~
Punako Lane Artisan Hearth now has freshly baked, ready to take home (or wherever) artisan hearth baked pizzas, topped with market-fresh sausage and chorizo, and seasonal vegetables from our market produce people. We got to taste-test last week, and they are wonderful!
This is the week Wild for Salmon will be at market. It seems as though they always have something new each season to offer us, as they continue to develop more and more products based on their salmon harvest: they have canned salmon, pastas, smoked and cured salmon, and burgers. They're only at market once a month, so make sure to stop by to get an assortment for your freezer.
Beaver Run Farms has their delicious smoked pork chops back in stock~~~put them on your shopping list for a wonderful grilling treat.
And Bill Callahan of Cow-a-Hen Farm will be back with the SVGM tomorrow! Bill had to take an extended medical leave, but we're happy to say that he's healthier and more relaxed than ever, so be sure to come out to welcome him back.
As always, thank you, so very very much, for all of your continuing support, and for making this market such a success for all of us, customer and producer alike. We look forward to seeing you tomorrow~~~
This week at market:
Stone Meadow Farm:
Artisan cheeses; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm: He's back!
Beef, Pork, and Poultry
Beaver Run Farms:
Pork, specialty cuts and products, chicken, smoked pork chops
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and pizzas, cookies and biscotti, granola, dog biscuits, eggs
Luke Weaver Greenhouses:
Tomatoes, heirloom tomatoes, asparagus, cucumbers
Tarsa Family Farm:
Produce, lamb, eggs, plants, herbal teas, greens
Hidden Branch Farm:
Greens, spinach, onions
Greens, spinach, asparagus, eggs
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones
Wild for Salmon: First Friday of every month
Wild caught Alaskan Salmon, salmon products
K. Schlegel's Fruit Farm:
Apples, fruit butters, cider, vinegar, canned peaches, applesauce
Grilled Steak Salad With Chile and Brown Sugar
Adapted from http://cooking.nytimes.com
Recipe by Melissa Clark
I'm always on the lookout for great main-dish salads, and this one doesn't disappoint with it's spices and lime-spiked vinaigrette. It calls for flank steak, but pork tenderloin, chicken breasts, or salmon would all be excellent with this rub marinade. For an additional vegetable pump, toss in some halved cherry tomatoes and grill some asparagus to top it all off. A finish of some good crumbled blue cheese would be wonderful, also. A thirst-quenching, festive margarita: the perfect cocktail accompaniment~~~
2 garlic cloves, finely grated or minced
1 tablespoon dark brown sugar
1 teaspoon kosher salt, plus more as needed
1 teaspoon ancho chile powder
1 teaspoon dried oregano, crumbled between fingers
¼ teaspoon toasted sesame oil
¼ teaspoon ground cumin
1 ½ pounds flank steak (or meat or fish of choice)
1 large red onion, sliced into 1/2-inch-thick rounds
1 tablespoon fresh lime juice
3 tablespoons extra-virgin olive oil
1 avocado, peeled, seeded and diced
5 ounces spicy greens, such as arugula, watercress, baby kale, tatsoi or a mix of greens (about 5 cups)
4 radishes, thinly sliced
1 scallion, thinly sliced
In a large bowl, whisk together half of the grated garlic (reserve the other half for the dressing), sugar, salt, chile powder, oregano, sesame oil and cumin. Add steak and thoroughly coat it with the rub/marinade; marinate for at least 1 hour and up to overnight.
Heat the grill to medium-high, or heat the broiler. Grill or broil steak and onion slices, about 2 to 4 minutes per side for medium-rare. If onions aren’t charred, give them another minute or two while the steak rests.
Transfer steak to a plate and let it rest for 5 minutes, then slice thinly against the grain (save the juices). Chop onions into bite-sized pieces.
Meanwhile, in a medium bowl, whisk together lime juice, remaining garlic, a large pinch of salt, and oil. Drizzle a little of the juice from the rested steak into dressing.
Sprinkle avocado with salt. In a large bowl, toss spicy greens, radishes and scallions with just enough dressing to coat it. Gently mix in avocado. Transfer to serving plates and top with the steak and onions.
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