It's Labor Day weekend, and as the summertime feeling feels increasingly like that autumn feeling, once more we're all left wondering at the speed at which the leisurely summer months flew by. But the temperatures are amazingly comfortable these days, and though there's a threat of thunderstorms this weekend, there will be some beautiful moments to be enjoyed outdoors.
Labor Day weekend is still a weekend of cooking and eating outside whenever the weather allows. The market is full of the produce of late summer: zucchini and yellow squashes, butternut and spaghetti squashes, beans, onions and shallots and garlic, crazy numbers of tomatoes, beets, sweet corn, cucumbers, and sweet peppers and fun hot peppers to play with. The beef and pork and poultry is at its freshest, too, ready for basting or burgering or marinating to throw on the grill. Pick up some fresh flowers for your table, and some cheeses for your crackers.
Linn Auman will be at market tomorrow with his Garden Secrets line of sauces, condiments and relishes. He'll have everything with him tomorrow, including his Cherokee Port Gourmet Ketchup and his Some Like It Hot peppers. We're always glad he's with us when the last Friday of the month rolls around.
Do your best to not miss the incredible array of healthy and locally wonderful foods these next couple months at the SVGM. Eat fresh~~harvested Friday mornings!~ and local, support your own and your family's health, and support the hardworking farmers and producers who make this market happen. We thank you, always, for supporting this community the way you have over the years, and believing in the products and the producers as wholeheartedly as we believe in each other.
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.
Market hours are 2pm to 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 see you tomorrow: the weather is looking glorious!
This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Beef, Pork and Poultry
Beaver Run Farms:
Pork and chicken, sausages, bacon, kielbasa
Garden Secrets: at market tomorrow!
PA Preferred: all natural ketchups and barbecue sauces, mustards, hot and sweet pepper relishes, prepared horseradish, Some Like it Hot ' peppers, Cherokee Port Gourmet ketchup
Hidden Branch Farm:
Heirloom tomatoes, eggplant, French shallots, onions, garlic, patty pan squash, zucchini and yellow squash, green beans, chard, cabbage, cucumbers, sweet and hot peppers
Orchard Breeze Farm:
Sweet corn, green beans, yellow beans, okra, cucumbers, zucchini, summer squash, patty pan squash, sweet & hot peppers, tea mint, tomatoes, apples, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs:
Cut flowers, herbs, plants
Broadway Acres Farm:
Tomatoes, beets, okra, spaghetti squash, potatoes, zucchini, beets, sweet and hot peppers, green beans, flowers
Tarsa Family Farm:
Heirloom potatoes, specialty garlic, fresh cut herbs, meadow teas, lemonades
Easy Corn Fritters
Adapted from http://www.justataste.com
Recipe by Kelly Senyei
Makes about 15 fritters
These are very close to an old-fashioned corn fritter, with the addition of a bit of richness in the heavy cream. You can make them a savory option with the scallion-sour cream topping, or
pour pure maple syrup over them for a nostalgic treat~
3 cups corn kernels (See Note)
1 cup all-purpose flour
1 Tablespoon sugar
1 teaspoon baking powder
2 large eggs, lightly beaten
3/4 cup heavy cream
Vegetable oil, for frying
Sliced scallions, sour cream or garlic aioli for serving
Maple syrup for serving
In a large bowl, stir together the corn kernels, flour, sugar, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Stir in the eggs and heavy cream until the batter is well-combined.
Line a plate with paper towels. Coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape. Cook the fritters for 2 to 3 minutes, then flip them once and cook them an additional 3 minutes until they’re golden brown and cooked through. Transfer the fritters to the paper towel-lined plate, season them immediately with salt and repeat the cooking process with the remaining batter, adding more oil to the pan as needed.
Garnish the corn fritters with scallions and serve them with sour cream or garlic aioli for dipping, or serve them the old-fashioned way with maple syrup.
Fresh or frozen (thawed) corn kernels will work in this recipe. If you use frozen corn, drain off any excess liquid after it thaws.
Spicy Corn Fritters with Cilantro Cream
Adapted from http://www.feastingathome.com
Recipe by Sylvia Fountaine
Makes about 12 fritters
These corn fritters are a spicy alternative and can be a great appetizer or a great main dish. Try to get as many of the fresh ingredients you can at the SVGM for the very best flavor!
1 C flour (or use gluten free flour blend, like Bob’s Red Mill)
1 tsp baking powder
1 tsp kosher salt
1 tsp smoked paprika
1 tsp sugar
1T coriander ( toasted and ground, or ground is fine too)
2 large beaten eggs
3/4 C whole milk or half and half
2 T lime juice zest of one lime
3 C fresh cut corn kernels ( 2 1/2 – 3 ears)
1/2 C diced red bell pepper
4 scallions chopped
1/4 C chopped packed cilantro
3/4 C shredded cheddar cheese
2 T finely minced jalapeno ( about 1 jalapeno)
1 C sour cream
1/2 C packed cilantro, stems OK
1/8 C fresh lime juice
1/2 tsp kosher salt
2 tsp cumin
1 small garlic clove
In a large bowl, combine first 6 ingredients, mix well. In a smaller bowl whisk milk, eggs, zest and lime juice. Whisk wet into dry and making a batter. It is ok if there are tiny clumps, but work the big ones out with the whisk.
Fold in the remainder of the ingredients; corn, bell pepper, jalapeño, cilantro, scallions, cheddar.
Heat a large heavy bottomed skillet ( I use a cast iron skillet) with a generous amount of vegetable or canola oil, mixed with a little butter (optional) on medium high heat.
Wait until oil is hot, and turn heat down to medium.
Place rounded spoonfuls of fritter batter ( 2 inch round fritters) carefully into skillet and cook for about 3 minutes on each side until crispy and golden brown. Add more oil if necessary.
Make in batches, moving fritters to a sheet pan and transferring to a warm 350 F oven. Don’t worry if they are still a touch doughy in the middle, they will continue to cook in the oven.
In a food processor, pulse cilantro cream ingredients until blend until smooth. Serve on the side. Garnish with cilantro, lime and your favorite hot sauce.
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