Happy Autumn to you all!
The early weeks of fall are ones of change, with temperatures hot, mild and cold (sometimes all in one day), sometimes rainy, sometimes dry, but always beautiful as the humidity of summer wanes away; and the golden sheen of the landscape only hints at the colorful brilliance that lies ahead.
This is, simply, a gorgeous time at the SVGM. Make sure you put the market time, 2-6pm, on your Friday calendars, and take advantage of the bounty of local produce available right now: winter squashes like delicata, butternut, acorn, and spaghetti, nourishing greens like arugula, kale, collards, and chard, lettuces, fingerling potatoes, huge heads of broccoli, brilliant apples, colorful sweet and hot peppers, summer squashes like zucchini, yellow, and pattypan, and tomatoes.
The nip in the evenings continues to make grilling a pleasure, but also makes us think of roast chickens and soups and chilis. So come to market these September and October Fridays: make your autumn meals full of the nourishment and beauty and flavor only local can bring.
Linn Auman will be at market tomorrow with his Garden Secrets line of artisan condiments and relishes. As the season winds down, it's a good idea to stock up on mustards, barbecue sauces, etc. to get you through the winter months ahead. Stop by his stand to sample his delicious goods!
Bill Callahan of Cow-a-Hen Farm will have fresh ducks, smoked sausage, and other fall favorites tomorrow.
It's also time to think about beginning to stock your winter freezers with the delicious local beef, pork, and poultry offered by Beaver Run Farm, Stone Meadow Farm, and Cow-a-Hen Farm.
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 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 early fall weather is looking glorious!
This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Beef, Pork and Poultry: Fresh ducks, smoked sausage, and other fall favorites
Beaver Run Farms:
Pork and chicken, sausages, bacon, kielbasa
Garden Secrets: at market this Friday
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, greens, lettuce, eggplant, French shallots, onions, garlic, patty pan squash, zucchini and yellow squash, green beans, cabbage, winter squash: delicate, acorn, spaghetti, sweet and hot peppers, potatoes
Orchard Breeze Farm:
Sweet potatoes, green beans, yellow beans, zucchini, summer squash, butternut squash, patty pan squash, sweet & hot peppers, tomatoes, apples, jams, jellies, fruit butters, fresh eggs
Clara’s Meadow Flowers and Herbs:
Cut flowers, herbs, plants
Broadway Acres Farm:
Tomatoes, spinach, arugula, beets, spaghetti squash, potatoes, zucchini, sweet and hot peppers, green beans, flowers
Tarsa Family Farm:
Heirloom potatoes, heirloom tomatoes, celery, specialty garlic, fresh cut herbs, meadow teas, lemonades
Spicy Pork Bowls with Greens
Adapted from http://www.epicurious.com
Recipe by Chris Morocco, Bon Appetit, May 2019
Sambal oelek is a flavorful, simple Indonesian chile paste made from crushed raw red chiles, a little vinegar, and salt. Use as a condiment and also as an ingredient in cooked foods; it will taste like you are cooking with fresh chiles. Sambal oelek is available in most grocery stores right next to the sriracha in the Asian food section. One tablespoon is roughly the equivalent of a chopped, small jalapeño. (Info from Bon Appetit)
Use this recipe to create your own combinations: substitute steak or chicken or tofu, use different vegetables, try one of the many specialty rices available, such as basmati, brown and wild rice mixes, or even black rice. The possibilities are almost endless~~~
1 (1 1/4-lb.) pork tenderloin
3 Tbsp. sambal oelek
2 Tbsp. light brown sugar
1 (1") piece ginger, peeled, finely grated
1 garlic clove, finely grated
3 Tbsp. soy sauce, divided
2 1/4 tsp. toasted sesame oil, divided
3 Tbsp. vegetable oil, divided
2 medium carrots, peeled, sliced
1 bunch collard greens or other fresh greens such as kale, ribs and stems removed, leaves sliced
1 Tbsp. seasoned rice vinegar
Steamed white rice, thinly sliced scallions, and gochujang* (Korean hot pepper paste); for serving
*Gochujang, a mixture of miso and hot chiles, is available at Korean markets and online.
Freeze tenderloin until firm around the edges, 30–45 minutes, if time permits.
Combine sambal oelek, brown sugar, ginger, garlic, 2 Tbsp. soy sauce, and 2 tsp. sesame oil in a resealable plastic bag.
Thinly slice pork with a long, sharp knife. Add to marinade, seal bag, and knead to coat. Let sit at least 10 minutes and up to 2 hours.
Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Add half of pork in a single layer; season lightly with salt. Cook, undisturbed, until browned underneath, about 1 minute. Toss pork, then continue to cook, tossing, until cooked through, about 1 minute more. Transfer to a plate. Repeat with another 1 Tbsp. vegetable oil and remaining pork. Wipe out skillet.
Heat remaining 1 Tbsp. vegetable oil in skillet over medium-high. Add carrots in a single layer and cook, undisturbed, until starting to soften and brown underneath, about 2 minutes. Add collard greens and toss to wilt. Cook, tossing occasionally, until vegetables are crisp-tender, about 2 minutes.
Combine vinegar and remaining 1 Tbsp. soy sauce and 1/4 tsp. sesame oil in a small bowl.
Divide rice among bowls; arrange vegetables and pork over. Drizzle with dressing and top with scallions. Serve gochujang alongside.
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