Stay warm, the end of this polar vortex is in sight, and stay even warmer with hearty comfort food with foods from the SVGM as their base. This week Bill Callahan has freshly ground beef plus other cuts~~~he may even have some fresh chicken with him!
Keep that nourishment up by stopping by the market on Fridays as often as you can to buy the best in-season, locally produced meats, poultry, cheeses and select produce possible.
We'll be here Fridays as we almost always are, from 2 to 5pm, in our indoor heated space.
Warmth and blessings from us all for a cozy, healthy Winter!
This week at market:
Stone Meadow Farm:
Artisan cheeses; grass-fed beef, veal
Beef, Pork and Poultry: Freshly Ground Beef plus other cuts this week; also possibly Fresh Chicken
Beaver Run Farms:
Pork, specialty cuts and products
Punako Lane Artisan Hearth: Will be back later in the winter
Breads, biscotti, cookies, granola, specialty baked goods, eggs
Orchard Breeze Farm:
Apples, turnips, apple butter and jams, fresh eggs, homemade breads and rolls
Bacon Burgers with Cilantro-Yogurt Sauce
Adapted from http://www.foodandwine.com
Recipe by Suvir Saran
1 cup plain Greek yogurt
2 jalapeños, chopped
1 cup cilantro, chopped
1/4 cup minced fresh ginger
1/2 small red onion, chopped
1 teaspoon sugar
2 1/2 teaspoons kosher salt
2 1/2 pounds ground chuck
1/2 pound bacon, minced (1 cup)
6 scallions, white and light green parts only, minced
1/2 cup chopped mint
3/4 cup grated Parmigiano-Reggiano cheese
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon black pepper
1/4 teaspoon cayenne
Canola oil, for brushing
8 toasted hamburger buns
Sliced tomatoes and onions, lettuce, ketchup, mustard and Sriracha, for serving
In a food processor, puree the yogurt, jalapeños, cilantro, ginger, onion, sugar and 1 teaspoon of the salt until smooth. Transfer to a bowl.
In another bowl, mix the ground beef with the bacon, scallions, mint, cheese, lemon zest, lemon juice, black pepper, cayenne and the remaining 1 1/2 teaspoons of salt. Form into eight 1-inch-thick patties.
Heat a cast-iron griddle and brush with oil. Cook the burgers over moderate heat, turning once, until charred outside and medium within, 6 to 8 minutes.
Spread some of the yogurt sauce on the bottom buns, top with the burgers and layer with toppings. Close the burgers and serve.
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