I hope you all had a productive, celebratory and fun holiday this past weekend! In between the raindrops, I saw picnics and vintage cars and gardens being planted, and lots of mowing~~~ It's lush and green out there, but it's certainly been a rather stressful week with all the storm warnings to get through; I also hope most of you escaped any serious damage that any winds and hail may have wrought. Stay safe through this next round of rain, as flash flooding may be an issue.
We've still a couple of weeks left for fresh asparagus, and last week the SVGM had some wonderful lettuces on the tables. Spring onions are abundant, and are lovely in egg dishes, on the grill or oven-roasted, fresh dipped in salt, or in a savory tart that highlights them, as in this week's recipe. Our customers are hooked on Mt. NitaNee kombucha, and there are gorgeous bunches of fresh mints for tea. And Bill Callahan has fresh pork this week.
As always, thank you so very much for your continuing support, and for making this market such a success for all of us, customer and producer alike. If you enjoy reading our email and know of anyone who would be interested in knowing about our wonderful market, please forward this to them~~~ it is amazing how many folks out there are still unaware of this humble gem of a market.
Our hours are 2pm- 6pm, every Friday now through the end of October; you'll find us along our peaceful, grassy green strip in Brook Park in Lewisburg. We'll be there, rain or shine~
See you tomorrow!
This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Beef, Pork and Poultry; live guineas available this spring: this week, fresh pork
Beaver Run Farms:
Pork and chicken, sausages, bacon, kielbasa
Garden Secrets: last Friday of each month
PA Preferred: all natural ketchups and barbecue sauces, mustards, seasonal specialties, prepared horseradish
Luke Weaver Greenhouses:
Asparagus, hydroponic tomatoes, cucumbers
Hidden Branch Farm:
Lettuce, spring onions, dried kidney and black beans
Mt NitaNee Kombucha:
Artisan kombucha, water kefir, kombucha soap, sauerkraut
Orchard Breeze Farm:
Asparagus, spinach, lettuce, spring onions, tea mint, breads, baked goods, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs:
Cut flowers, herbs, plants
Broadway Acres Farm:
Hannah Bahr Family Farm:
Seasonal produce, specialty items
Tarsa Family Farm: (last half of season)
Seasonal produce, specialty items
Spring Onion Tart
Adapted from http://food52.com
Makes one 11-inch tart
1 store-bought pie crust, or your own recipe for savory tart dough
3 slices bacon, cooked crispy and crumbled
16 ounces spring onions, trimmed
juice of one lemon
2 garlic cloves, minced
2 teaspoon sage leaves, finely chopped
4 tablespoons butter
1 cup grated gruyere (3 ounces)
1 cup cream cheese, at room temperature
6 tablespoons dry vermouth
1 cup heavy cream
Preheat oven to 350 degrees.
Roll out pie crust on a lightly floured surface to a 12" round. Transfer to tart pan and press onto bottom and up sides. Use pie weights and blind bake the tart crust for about 15 minutes. Let cool in pan on a wire rack.
In a large saute pan add 4 tablespoons butter and the minced garlic. Add the spring onions and minced sage and saute on low heat until very soft. Add the lemon juice and vermouth. Salt and pepper to taste
Cut the onions into 1 inch segments. Reserve a few to arrange on the top.
Blend the gruyere, cream cheese, cream and egg until smooth.
Sprinkle the crumbled bacon over the cooled tart shell bottom, then spread most of the onions and the garlic and bits in the bottom of the tart. Pour the cheese mixture over the onions.
Arrange the reserved onions around the top of the tart. Bake in a 350 degree oven for about 20-25 minutes, until set.
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