As I write this email, I'm soaking in the beauty of a gorgeous window view of a sunny, blue-skied autumn afternoon. The color is finally starting to break through the greens of this Susquehanna Valley landscape; the coloring seems late this year, having grown up when fall's peak happened more toward the middle of October than the end!
Tomorrow the SVGM wraps up its 2018 outdoor season with our last open-air market. So much of what this market is, and so much of its ongoing success, is because it has had the strong and loyal support of you, its customers, over these past fourteen years. And we thank you~~~we thank you so very sincerely for attending each season, for taking the time to get to know us, for giving us meaningful feedback, and for showing us through your patronage how important this market is to the surrounding community. It's amazing to think we've been here for fourteen years~~~
Next week, the SVGM moves indoors for the late fall and winter seasons. Our heated location inside Brook Park Pet Supply is a prime spot to get us through the cold days ahead, and though it is a smaller group of vendors, it has taken hold with many of you as a regular shopping stop during the off-season. Our steady trio of meat and poultry and cheese guys will be in attendance, Cow-a-Hen Farm, Beaver Run Farm, and Stone Meadow Farm, as well as Punako Artisan Hearth. Hidden Branch Farm will move inside for a while, too, and will participate as long as supplies last. Thank you, Sharon, of Brook Park Pet Supply, for providing us with such an ideal space: a great location next to our original outdoor spot, with good parking and shelter from the elements, and warmth!
The indoor market will continue every Friday throughout the winter and into next spring until next year's outdoor season. Please make a note that the indoor market operates for one less hour, from 2 until 5 pm. The weekly emails will continue, also, albeit a bit abbreviated.
We wish you a blessed Autumn full of beauty: It’s crisp,it's sweater weather, it’s fall~~~ let us nourish your appetites!
We'll see you at market 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
Tarsa Family Farm:
Seasonal produce including heirloom potatoes, fall greens, garlic, eggs, herbal teas
Hidden Branch Farm:
Seasonal produce including hot peppers, onions, cabbage, garlic, shallots, winter squashes, fingerling potatoes, sweet peppers; eggs
Seasonal produce including kale and greens, okra, cabbage; eggs
Buzzsaw Coffee: Finished for the season due to a surgery, Thank you!
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, pastries
Wild for Salmon: Finished for the season, Thank you!
Wild caught Alaskan Salmon, salmon products
Handmade soaps, eggs
Orchard Breeze Farm:
Seasonal produce and fruit including many varieties of apples; apple butters, jams, jellies
Mt. Nitanee Kombucha:
Kombucha and Water Kefir, Sauerkraut
Stir-Fried Cabbage, Tofu and Red Pepper
Adapted from http://cooking.nytimes.com
Recipe by Martha Rose Schulman
A healthy, warming, vegetarian or vegan recipe for those chilly weeknights; you can serve this in a bowl and sit in a comfy chair to eat it, if you like! Reader comments about this recipe include adding sriracha or red pepper flakes for extra zing, substituting peanuts for the walnuts, and using chicken if you're not vegetarian. The cabbage is sweet right now, and plentiful~~~~
12 ounces firm tofu
½ cup chicken stock or vegetable stock
2 tablespoons soy sauce
½ teaspoon sugar
1 tablespoon rice wine vinegar or dry sherry
2 teaspoons sesame oil
1 teaspoon cornstarch
2 tablespoons peanut oil, rice bran oil or grape seed oil
1 tablespoon minced ginger
2 large garlic cloves, minced
½ medium cabbage, chopped (about 1/2 pound, 5 cups chopped)
1 red pepper, cut in 2-inch long julienne
Salt and freshly ground pepper to taste
¼ cup broken walnuts
Cooked rice or quinoa for serving
Cut the tofu into dominoes and drain between paper towels. In a small bowl or measuring cup combine the stock, 1 tablespoon of the soy sauce, the sugar, rice wine or sherry, and the sesame oil. Remove 1 tablespoon to a small bowl and stir in the cornstarch. Stir until it has dissolved. Have all the ingredients within arm’s length of your pan.
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the peanut oil by adding it to the sides of the pan and swirling the pan, then add the tofu and stir-fry until golden, about 3 minutes. Add 1 tablespoon soy sauce (or to taste), toss together for a few seconds, and transfer to a plate.
Swirl in the remaining peanut oil, add the garlic and ginger to the wok and stir-fry for no more than 10 seconds. Add the red pepper and stir-fry for 1 minute, or until it begins to soften, and add the cabbage and walnuts. Stir-fry for 1 minute, add salt and pepper to taste, and stir-fry for another 1 to 2 minutes, until crisp-tender. Return the tofu to the wok, stir in the walnuts and the stock/soy sauce mixture and stir-fry for another minute, until it has just about evaporated. Stir in the cornstarch mixture and stir-fry until the ingredients are lightly glazed. Remove from the heat and serve with quinoa or rice.
If you want to reduce the fat, omit the sesame oil.
Advance preparation: This is last minute, though your ingredients can be prepped hours ahead of time and the cooked rice or quinoa you will be serving this with will keep for three days in the refrigerator and freeze well.
Seasonal Recipe #2
Beef Barley Soup With Lemon
Adapted from http://cooking.nytimes.com
Recipe by Melissa Clark
Just as comforting as you need it to be, this recipe for Beef and Barley Soup is a bit lighter and subtly spiced in a delicious update of the traditional renditions. The ratio of broth to barley is higher, and there's a good handful of baby spinach or kale in the vegetable mix. Another one-bowl meal, but this one needs good bread to go with it!
1 pound beef stew meat, cut into 1/2-inch cubes
2 teaspoons kosher salt, more as needed
1 teaspoon black pepper, more as needed
2 tablespoons olive oil, more as needed
3 small or 2 large leeks, thinly sliced
3 celery stalks, diced
1 fennel bulb, diced
4 garlic cloves, finely chopped
1 tablespoon tomato paste
¾ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon sweet paprika
Large pinch cayenne, optional
1 quart beef or chicken stock
3 sage sprigs
2 rosemary sprigs
2 bay leaves
2 carrots, peeled and cut into 1/2-inch chunks
2 parsnips, peeled and cut into 1/2-inch chunks
2 large turnips, peeled and cut into 1/2-inch cubes
¾ cups pearled barley
8 ounces/8 cups baby spinach or baby kale
¼ cup chopped parsley
Finely grated zest of 1 small lemon, plus fresh lemon juice to taste
Thinly sliced jalapeños or other chiles, for serving (optional)
Season beef with 1 teaspoon salt and 1/2 teaspoon pepper. Let mixture stand for 30 minutes to 1 hour at room temperature.
Heat 2 tablespoons oil in a large pot over medium-high heat. Add meat and cook in batches, turning occasionally, until well browned, 8 to 10 minutes per batch. Drizzle in additional oil if the pan seems dry. Transfer the browned meat to a paper-towel-lined plate to drain.
Add leek, celery, fennel and garlic to the pan; cook until soft, about 7 minutes, adjusting the heat if necessary to prevent burning. Push the vegetables to one side, and, if the pan looks dry, add a bit more oil. Add tomato paste and spices to the cleared spot and cook until tomato paste is darkened and caramelized, 1 to 2 minutes. Stir together vegetables and tomato paste.
Return meat to the pot. Pour in stock and 8 cups water. Using kitchen string, tie sage, rosemary and bay leaves into a bundle and drop into pot. Bring the liquid to a simmer over medium heat. Cook, partly covered, for 1 hour.
Stir in the carrots, parsnips, turnips, barley, 1 teaspoon salt and remaining 1/2 teaspoon pepper. Simmer until barley is cooked through and meat is tender, 45 minutes to 1 hour more. Pull herb bunch from pot and discard.
Stir spinach and parsley into pot until wilted, 2 to 3 minutes (kale may take a few minutes longer), then stir in lemon zest and juice. If soup is too thick, thin it with a little water. Taste and adjust seasonings, if necessary. Serve with chiles, if you like.
The soup freezes really well for up to three months.
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