It seems as though almost everyone I've spoken to this week has felt that bewilderment of "the Fourth of July is next week already?!" Indeed, as I wrote last week, Spring and its growing season began rather grudgingly, and as the Solstice broke through, Summer's official entrance seemed to barely register. All around me, and I live close to serious river camping activity, things have been deceptively quiet on the summer celebration front. My evening walks have remained blessedly calm for the time being. But every morning the corn grows higher in the fields I pass, both feed corn and sweet corn, and that means the bounty of these high sun, high heat days, and well-watered fields is very close by.
And you'll soon see that bounty at the Growers' Market. I've always advocated getting to know the farmers at this wonderful gem of a market: there's a friendly peaceful pace to this market that encourages loitering and conversation with friends and farmers alike. This is the place that can offer you an intimate view of our growers' seasons, if you take the time to initiate the conversation. It's fascinating and educating to hear how livestock is cared for, how decisions are made around exactly when to plant, what it's like to be a new farmer.
So every once in a while this summer, plan an extra half hour or so in your stop at the SVGM. Getting to know these producers has been a revelation to me, and has had a reverberating effect on how I eat. I wish the same for you~~~to eat well, eat local, and eat with the seasons as much as possible~~~
Garden Secrets will be at market tomorrow, just in time to grab some delicious and unusual handmade condiments for your July Fourth cookouts. Linn has his Bourbon and Balsamic ketchup for June and July.
Weavers' Greenhouses has the first of their wonderful fresh red raspberries this week.
And don't forget about Story Time: Union County Library's summer story program takes place Fridays at the market, geared toward kids between 2-12 years of age. 3-4:30pm
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
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, cucumbers, red raspberries
Tarsa Family Farm:
Lamb, eggs, plants, herbal teas, greens, garlic scapes, spring onions, fresh spring garlic
Hidden Branch Farm:
Greens, onions, sugar snaps, fresh spring garlic and garlic scapes
Greens, spinach, kale, eggs, snap peas
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, pastries
Wild for Salmon: First Friday of every month
Wild caught Alaskan Salmon, salmon products
K. Schlegel's Fruit Farm:
Seasonal fruits, apples and apple products
Handmade soaps, eggs
Orchard Breeze Farm:
Sugar snaps, spring onions, lettuce, seasonal fruit, fruit products
Garden Secrets: Bourbon and Balsamic ketchup for June and July.
Curry-Spiced Lamb Burgers
Adapted from http://cooking.nytimes.com
Recipe by Mark Bittman
Makes 4 burgers
The recipe calls for lamb shoulder that you grind yourself with the onion, but you can also use already ground lamb and mix the onions in thoroughly. The full flavor of lamb produces an equally flavorful burger that will rival the traditional beef for those who love lamb~~~
1 ½ pounds boneless lamb shoulder, cut into chunks, or ground lamb
1 medium (or 1/2 large) onion, peeled and cut into chunks, or minced
1 fresh chili, preferably jalapeño, seeded and minced
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon turmeric
Freshly ground black pepper to taste
Diced mango to garnish (optional)
Green and red pepper to garnish (optional)
Red onion to garnish (optional)
Scallion to garnish (optional)
Shredded carrot to garnish (optional)
Shredded lettuce, to garnish (optional)
If grilling or broiling, heat should be medium-high and rack about 4 inches from fire. Put lamb and onion into a food processor (in batches if your machine is small) and pulse until coarsely ground.
If using ground lamb, mix the lamb and minced onion together thoroughly. Put in a bowl with chili, coriander, cumin and turmeric, and sprinkle with salt and pepper. Mix, handling the meat as little as possible, until combined. Taste and adjust seasonings. Handling meat as lightly as possible to avoid compressing it, shape it into 4 or more burgers.
To broil or grill, cook about 3 minutes on each side for rare and another minute per side for each increasing stage of doneness. For stovetop, heat a large skillet over medium heat for 2 or 3 minutes, then add patties; cook, undisturbed, for about 2 minutes, then rotate them so they brown evenly. Turn once and cook for a total of about 6 minutes for rare.
Garnish with diced mango, green and red pepper, red onion and scallion, and with shredded carrot and lettuce.
Seasonal Recipe #2
Cucumber and Tomato Salad With Cilantro and Mint
Adapted from http://cooking.nytimes.com
Recipe by Edward Khechemyan, Adana Restaurant, Glendale, CA
A deceptively simple salad with complex flavors inspired by the Mediterranean~~
4 ripe tomatoes, chopped
4 cucumbers, chopped
½ small white onion, chopped
2 tablespoons chopped purple or green basil
1 tablespoon chopped cilantro
½ teaspoon dried mint
½ teaspoon crushed red chili powder (or ancho chile powder)
½ teaspoon salt
2 tablespoons lemon juice
1 tablespoon olive oil
Combine all of the ingredients in a bowl; toss, and serve.
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