Need I even mention the tremendous amount of rain this area received over the past four or five days? With many of the river flood warnings cancelled, there was a broad, collective sigh of relief today, though some areas are still diligently keeping an eye out. I hope that your basements are drying out, and your local creeks and streams are subsiding. We can see our local baseball field again.....Waking to the sun peeking up over the horizon was an ever more beautiful sight this morning~~~
In market news, we are happy to announce our newest vendor, Mt. Nitanee Kombucha. They sell locally crafted kombuchas and water kefirs, and offer discounts when you bring back their bottles to be refilled. I tasted two of their kombuchas last week, and they were deliciously and healthfully refreshing. Be sure to stop by their stand for a sample.
The vendor tables are full with the colorful beauty of midsummer's fruits and vegetables: peaches and corn and patty pan squashes ~~~ fresh beyond belief, sweet as can be, this is just some of the produce that is currently in season at the SVGM. Along with fresh breads and pizzas, and sweet baked goods; artisan cheese, fresh eggs, brilliant flowers; jams and jellies and refreshing specialty drinks. And the best of locally raised meats and poultry.
So here's to high summer, and the light freshness of summer cooking; outdoor dining never tasted so good! Visit us on Fridays, and find your summer nourishment at the Growers Market~~~
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
Tarsa Family Farm:
Lamb, eggs, plants, herbal teas, potatoes, celery, fresh basil, heirloom summer squashes, fresh garlic
Hidden Branch Farm:
Green onions, cucumbers, zucchini, yellow squash, patty pans, broccoli, cauliflower, cabbage, fresh garlic, eggs
Kale, green and wax beans, red potatoes, black raspberries, tomatoes, eggs, cut flowers
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, pastries
Wild for Salmon: First Friday of each month
Wild caught Alaskan Salmon, salmon products
Handmade soaps, eggs
Orchard Breeze Farm:
Sweet corn, peaches, cucumbers, yellow squash, tomatoes
Mt. Nitanee Kombucha:
Kombucha and Water Kefir
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
Peach Lassi Sorbet with Crushed Berries
Adapted from http://bonappetit.com
Recipe by Andy Baraghani
"The splash of vodka we add to this sorbet recipe is the key to a smooth frozen treat. The alcohol helps prevent big ice crystals from forming, making the sorbet easier to scoop out of the loaf pan. Just don’t add more than a couple of tablespoons—too much alcohol will cause the sorbet to melt faster."
Of course, fresh peaches are key to a superlative flavor in this simple dessert, and now is the time to find them. Local blueberries have about another week to go, if we're lucky, and this would be a great way to use some of the extras. Fresh blackberries would be equally delicious......
4 medium peaches, peeled, chopped, frozen (about 4 cups)~you can also substitute packaged frozen peaches
½ cup plain whole-milk Greek yogurt
2 Tbsp. vodka
¼ tsp. kosher salt
¼ cup plus 2 Tbsp. honey
6 oz. fresh blackberries, halved, or fresh blueberries
2 tsp. fresh lemon juice
Process peaches, yogurt, vodka, salt, and ¼ cup honey in a food processor or blender until smooth.
Pour peach mixture into a loaf pan (a metal pan will conduct cold more efficiently than tempered glass) and place a piece of parchment paper on top, pressing directly onto surface. Freeze until sorbet is firm, about 6 hours.
A little before serving, lightly crush half of the berries in a small bowl. Add lemon juice, remaining berries, and remaining 2 Tbsp. honey and let sit, tossing occasionally, until berries have released some of their juices, about 20 minutes.
Seasonal Recipe #2
Chicken Fajitas with Sweet Corn
Adapted from http://foodandwine.com
Recipe by Todd Porter and Diane Cu
The simple fajita can always be notched up in deliciousness when you start with the SVGM's local ingredients. Try grilling the chicken, corn and onion and pepper, then slicing it all, cutting the corn off the cob, and tossing it together in a big skillet on the grill with the spiced oil and lime juice. Serve family style and let everyone put their own fajita together~~~don't forget a pitcher of margaritas or sangria!
1/4 cup vegetable or olive oil, divided
3 medium cloves garlic, minced
1/4 teaspoon kosher or sea salt, plus more for seasoning
1/2 teaspoon chile powder
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon sugar
2 teaspoons fresh lime juice
1 pound boneless, skinless chicken breasts, sliced in strips
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 ears corn, shucked (about 2 cups)
Fresh cracked black pepper
Flour or corn tortillas
Shredded cheese and sour cream, for serving (optional)
Chopped avocado, chopped cilantro and salsa or chopped tomatoes, for serving (optional)
In a small bowl, whisk together 3 tablespoons of vegetable oil with the garlic, salt, chile powder, ground cumin, paprika, sugar and fresh lime juice. Set aside.
Heat a large skillet over medium-high heat. Add the oil and then stir in the chicken. Cook for 2 minutes or until the chicken is lightly browned. Stir in the onion, bell pepper and corn and cook with the chicken for 3 to 5 minutes or until the vegetables are tender.
Stir in the spice mixture and cook for another 2 minutes or until everything is well combined and heated through. Season with salt and pepper to taste. Serve with tortillas and optional toppings.
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