Indoor market hours 2-5pm
I'm surrounded by a beautiful snowfall as I write this email: it feels deceptively like winter already. News of this impending storm caught me off guard yesterday; it seems like it's been a long while since we've had an autumn snowstorm, but given the extremely wet spring and summer we had, this early accumulation doesn't necessarily surprise me. It's a wet and slick one, though, so be safe out there, whether you need to drive in it, walk in it, or shovel in it. And make sure to warm yourself up with a hot cocoa or toddy afterwards!
Thanksgiving is just a week away~~~yes, it's all coming at us quickly now, the holidays, the weather, the decorating..... fortify yourselves against the onslaught with the delicious local foods you'll find at our indoor markets every Friday. Tomorrow's market is a perfect time to get your holiday food shopping started, not only for the Thanksgiving meal itself, but for the rest of the weekend when you've had enough leftovers. Think of soups for lunch, some chile for Saturday, or even a frittata for Sunday dinner. We have the highest quality local foods the season has to offer, and there's no better way to feed yourselves and those you care about this holiday season~~~
So start with the SVGM at our indoor market. It's warm inside and the parking is so very convenient! Remember, our winter hours are slightly abbreviated so that market ends at 5pm; but we'll be there every Friday until next May. We'll see you tomorrow!
This week at market:
Stone Meadow Farm:
Artisan cheeses; grass-fed beef, veal
Beef, Pork and Poultry; fresh turkey parts
Beaver Run Farms:
Pork, chicken, specialty cuts and products
Punako Lane Artisan Hearth:
Breads, biscotti, cookies, granola, specialty baked goods
Tarsa Family Farm: as product is available
Heirloom potatoes, garlic, greens
Hidden Branch Farm:
Winter squashes, cabbages, broccoli, fennel, peppers, turnips
Orchard Breeze Farm:
Apples, apple cider, squash, turnips, apple butter, jams
Lorson's Mushrooms: every first and third Friday
Specialty mushrooms, including oyster and cremini
Winter Squash Agrodolce
Adapted from http://bonappetit.com
Recipe by Chris Morocco
Here's a simple but festive way to spice up that holiday meal. Look for any combination of sweet winter squashes to suit your fancy, about 4 pounds total. You can substitute Jalapeño or serrano chiles for the Fresno if unavailable~~~
1 2-pound kabocha squash, peeled, seeds removed, cut into 1-inch wedges
2 delicata or dumpling squashes, seeds removed, cut into 1-inch wedges
2 tablespoons olive oil
Kosher salt, freshly ground pepper
2 Fresno chiles, thinly sliced
¾ cup red wine vinegar
¼ cup honey
2 tablespoons golden raisins, chopped
1 teaspoon crushed red pepper flakes
Preheat oven to 400°. Place kabocha and delicata squash on separate large rimmed baking sheets. Drizzle with oil; season with salt and pepper. Roast, tossing occasionally, until squashes are golden brown and tender, 30–35 minutes for kabocha and 20–25 minutes for delicata.
Meanwhile, bring chiles, vinegar, honey, raisins, red pepper flakes, and a pinch of salt to a boil in a small saucepan over medium heat. Reduce heat and simmer until syrupy, 8–10 minutes.
Brush half of warm agrodolce over warm squash. Transfer to a platter.
Just before serving, reheat remaining agrodolce, adding a splash of water if needed to loosen. Spoon over squash.
Do Ahead: Dish can be made 3 hours ahead. Store tightly wrapped at room temperature.
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