For many, September is fall, though the calendar's first day of autumn falls quite a bit later in the month. But this past week I could see that seasonal shift in the subtle changes that take place in the landscape this late summer time of year. Though the land is still full of moisture, the trees have begun to lose their high summer greens, and if you look closely you'll see the subtlest gleen of gold or red in their leaves. The days are noticeably shorter and the timing of evening walks is again an issue. And, well, we'll just have to see about the frenetic grass..... But it is still beautifully lush all around us, and as I mentioned last week, September holds the incredible harvest bounty of the growing season within its season-shifting weeks.
This weekend is Labor Day weekend, so gather your family and friends together for at least one outdoor feast this long holiday weekend, and begin your shopping for said feast at the SVGM. Clean the grills, put out the torches and citronella candles, mix up a pitcher of something fun and refreshing. All of our vendors have all manner of everything, from meats to breads to veggies to sauces, fresh from their local farms and kitchens to make your celebration tables creak with goodness.
Bill Callahan will have freshly dressed chickens tomorrow, and may even be running a Labor Day special...
And Linn Auman will be back with Garden Secrets; he'll have his specialty Cherokee Port Ketchup on hand, among the other delicious sauces and peppers and mustards he makes.
There is a chance of showers tomorrow, but, hey, that's not kept us from serving you all summer! Bring your umbrellas and don't miss the late summer splendor of all that’s locally grown.
Thank you, always, for 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~~~Happy Harvest Days!
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: Freshly dressed chickens~ check out or Labor Day special!
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
Tarsa Family Farm:
Seasonal produce including heirloom green beans, tomatoes, eggplant, hot peppers, potatoes, celery, fresh basil, summer squashes, garlic, eggs, herbal teas
Hidden Branch Farm:
Seasonal produce including tomatoes, hot peppers, fennel, eggplant, onions, cucumbers, zucchini, yellow squash, patty pans, cabbage, garlic; eggs
Seasonal produce including sweet corn, green and wax beans, red potatoes, summer squash, tomatoes; eggs, cut flowers
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, pastries
Wild for Salmon: First Friday of the month
Wild caught Alaskan Salmon, salmon products
Handmade soaps, eggs
Orchard Breeze Farm:
Seasonal produce and fruit including sweet corn, peaches, cucumbers, yellow squash, tomatoes; apple butters, jams, jellies,
Mt. Nitanee Kombucha:
Kombucha and Water Kefir: flavor examples include Purple Carrot and Melon Kefirs, and Peach Mango, Strawberry Beet, and Jalapeño Kombuchas
Handmade BBQ sauces, ketchups, mustards. This week: Cherokee Port Ketchup is back! Habanero Mustard; Sweet and Hot Pepper Relishes, Hot Pepper Rings
Story Time: 3 to 4:30 pm
Union County Library's summer story program takes place Fridays at the market, geared toward kids between 2-12 years of age.
Seasonal Recipe #1
Eggplant with Cashew Butter and Pickled Peppers
Adapted from http://bonappetit.com
Recipe from Drifters Wife, Portland, ME
There are some wonderful specialty eggplants available these days; be sure to try some of them with this great recipe. But I'm thinking that once you make this pourable cashew butter, you'll want to use it on all kinds of farm-fresh roasted vegetables~~~
1 cup distilled white vinegar
¼ cup sugar
1 Tbsp. kosher salt
3 mini bell peppers, seeds and ribs removed, thinly sliced crosswise
3 mixed chiles (such as serrano, Fresno, and/or jalapeño), thinly sliced crosswise
1 medium shallot, thinly sliced
2 garlic cloves, smashed
1 cup cashews
⅓ cup extra-virgin olive oil
⅓ cup vegetable oil
1 tsp. sugar
1 tsp. kosher salt
2 Tbsp. fresh lime juice
1 tsp. fish sauce
Eggplant and Assembly
3–6 Tbsp. vegetable oil
2 lb. eggplants, preferably fairy tale, cut into 1½"-thick wedges, halved if small
1 medium shallot, finely chopped
2 Tbsp. fresh lime juice
¼ cup basil leaves
¼ cup cilantro leaves with tender stems
1 Tbsp. thinly sliced chives
Bring vinegar, sugar, and salt to a simmer in a small saucepan over medium-high heat, whisking to dissolve sugar and salt.
Combine bell peppers and chiles in a medium heatproof bowl or container. Pour hot pickling liquid over and let cool.
Do Ahead: Pickles can be made 1 week ahead. Cover and chill.
Cook shallot, garlic, cashews, olive oil, and vegetable oil in a small saucepan over medium-low heat, stirring often, until cashews are golden brown and shallots are deep golden brown, 8–10 minutes. Strain through a fine-mesh sieve into a small bowl; save oil for another use. Transfer cashew mixture to a medium bowl. Add sugar and salt and toss to combine. Let cool.
Blend cashew mixture, lime juice, fish sauce, and ½ cup water in a blender until very smooth and pourable (it should be about the thickness of tahini).
Eggplant and Assembly
Preheat oven to 450°. Heat a dry large cast-iron skillet over medium-high. Pour 3 Tbsp. oil into pan and swirl to coat. As soon as it begins to smoke, carefully add eggplants, cut side down, puzzling together to fit into a single layer. (Work in 2 batches if needed, adding another 3 Tbsp. oil to skillet between batches.) Cook, undisturbed, until cut sides are golden brown, 4–5 minutes.
Transfer skillet to oven (if working in 2 batches, return first batch of eggplants to skillet). Roast until eggplants are tender, about 4 minutes; season with salt. Add shallot and lime juice and toss well.
Spread ½ cup cashew butter on a platter. Arrange eggplants on top. Scatter basil, cilantro, chives, and 1 Tbsp. drained pickled peppers over.
Seasonal Recipe #2
Hanger Steak with Charred Scallion Sauce
Adapted from http://bonappetit.com
This is one of those condiment sauces that pairs equally well with grilled pork or chicken, or almost anything else you'd like to try it on! Use whatever your favorite steak cut is: hanger steak is but one of the cuts of beef that this sauce will work with. I bet a burger could even be elevated to new taste heights with this delicious sauce. If you can't find scallions at the market, do try substituting the cippolini onions from Hidden Branch Farm. Leeks would work well, too~~~
½ cup crushed or coarsely chopped walnuts
1 small garlic clove
9 Tbsp. extra-virgin olive oil, divided
1 1½-lb. hanger steak, cut into 4 pieces, center membrane removed
Kosher salt, freshly ground pepper
¾ tsp. Aleppo-style pepper, plus more for serving
5 tsp. sherry vinegar or red wine vinegar
1 Tbsp. chopped cornichons
1 Tbsp. chopped drained capers
1 Tbsp. whole grain mustard
¾ tsp. chopped thyme
Pinch of sugar
Flaky sea salt
Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Transfer to a medium bowl. Finely grate garlic over warm walnuts and toss with 6 Tbsp. oil.
Heat a large cast-iron skillet over medium-high. Season steaks with kosher salt and black pepper; sprinkle all over with Aleppo-style pepper. Rub with 2 Tbsp. oil and cook, turning occasionally, until deeply browned and an instant-read thermometer inserted into the thickest part registers 130° for medium-rare, 10–12 minutes. Transfer steaks to a cutting board.
Wipe out skillet and reduce heat to medium. Place scallions and 1 Tbsp. oil in skillet, season with kosher salt, and cook, turning occasionally, until softened and deeply charred, about 4 minutes. Transfer to cutting board; trim and cut into 1" pieces. Add to bowl with walnut mixture along with vinegar, cornichons, capers, mustard, thyme, and sugar and toss to combine; season with kosher salt and black pepper.
Slice steak against the grain and sprinkle with sea salt. Serve with scallion sauce and more Aleppo-style pepper.
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