Thursday, October 24, 2019
Tomorrow is the last outdoor market of the season
Market hours 2pm to 6pm
The autumn color is coming into its full brilliance as we move into late October. Porches are decorated with jack-o-lanterns, colorful mums, spider webs and skeletons and all things Halloween. Fall is the season I would miss the most if I lived somewhere without the four seasons; and it is one of the seasons that makes me so very grateful to be living in this gorgeous river valley.
The end of October also means the end of the SVGM's outdoor season, and tomorrow is the last outside market until next spring. There is still an amazing array of produce at the market, and the market days have been exceptionally beautiful overall this fall.
We don’t say it enough, but we thank you~~~we thank you, our customers, so very sincerely for attending each season, for taking the time to get to know us, for giving us meaningful feedback, and for showing us through your patronage how important this market is to the surrounding community. It has to be repeated: without you, we wouldn’t be here, and we sincerely value the relationships we’ve built together to keep this market a heathy one.
Next week, the SVGM moves indoors for the late fall and winter seasons. As I’ve said before, our location inside the Brook Park Pet Supply building is a prime spot to get us through the cold days ahead, and though it is a small group of vendors, it has taken hold with many of you as a regular shopping stop during the off-season. Our steady trio of meat and poultry and cheese guys will be in attendance~~~Cow-a-Hen Farm, Beaver Run Farm, and Stone Meadow Farm. Steve and Becky of Beaver Run Farm are in the process of retiring, so will be with us as long as they have product. The produce farms that are planning on being indoors as long as they can are Tarsa Family Farm, Hidden Branch Farm, and, bi-weekly, Orchard Breeze Farm. All are hoping to make it at least until Thanksgiving; though much depends on their winter vegetable supplies. Thank you, Sharon Klose, of Brook Park Pet Supply, for providing us with such an ideal space: a great location, next to our outdoor venue, with great parking, shelter from the elements, and warmth! A reminder, too, that the indoor market operates one less hour, but still Friday afternoons, 2-5pm. The weekly emails will continue to arrive to remind you~
Huge congratulations to Corey and Michaela Sweeley, who are Hidden Branch Farm, on the birth of their second child, a son, Sawyer, born last Friday night. Corey was all ready for market last Friday when he got the call, and ended up at the hospital instead! Everyone is doing well.
Cow-a-Hen Farm has freshly ground beef and other cuts, plus fresh turkey and chickens.
So bring your best shopping selves tomorrow, and fill those bags to the top, with the last of the tender vegetables, the cabbages and carrots and potatoes for soups, our delicious meats for stews, and fresh garlic and onions and hot peppers for chilis~~It’s crisp, it’s fall~~~ let us nourish your appetites!
We wish you a blessed Autumn full of beauty ~~~ See you tomorrow!
This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Beef, Pork and Poultry: freshly ground beef and other cuts, plus fresh turkey and chickens
Beaver Run Farms:
Pork and chicken, sausages, bacon, kielbasa
Hidden Branch Farm:
Eggplant, greens, French shallots, onions, garlic, green beans, cabbage, winter squash: delicata, acorn, spaghetti, sugar pumpkins, sweet and hot peppers, potatoes
Orchard Breeze Farm:
Apples, sweet potatoes, greens, eggplant, turnips, green beans, butternut squash, sweet & hot peppers, jams, jellies, fruit butters, fresh eggs
Clara’s Meadow Flowers and Herbs:
Cut flowers, plant
Smoked Duck Breasts with Apple-Brandy Caramel
Adapted from http://www.foodandwine.com
Recipe by Angie Mar
I've shared this recipe because the Apple-Brandy Caramel sauce is one of those autumn/holiday/winter sounding sauces that would be delicious with not only smoked duck, but also roasted whole duck or roasted pork, or even chicken. Try to use the duck fat called for; you could substitute bacon fat or the fat from rendering a pork roast, too. To make it even more savory, caramelize some whole shallots with the apples. Use any apple you like~~~
Smoked Duck Breasts
2 (15-ounce) skin-on duck breasts (such as Moulard)
1 1/2 tablespoons kosher salt, divided
2 tablespoons duck fat or unsalted butter
1 1/2 pounds small Gala apples
1/4 cup unsalted butter
1 cup granulated sugar
3 cups duck or chicken stock
2 tablespoon (1 ounce) brandy
8 winter savory or thyme sprigs
Using a sharp knife, score duck skin in a crosshatch pattern at 3/4-inch intervals, about 1/8 inch deep (being careful to avoid cutting into meat). Sprinkle duck breasts with 1 tablespoon salt, and chill, skin sides up, uncovered, 8 hours or overnight.
Place 15 charcoal briquettes in an even layer in a chimney starter; light briquettes. Once briquettes are covered with gray ash, use tongs to transfer 5 briquettes to one side of bottom grate of grill. Place 1 oak chunk on top of charcoal, and insert top grill grate. Cover and adjust vents to bring internal temperature to 85°F to 95°F.
Fill a rimmed baking sheet with a single layer of ice cubes. Place duck breasts, skin sides up, on a wire rack, and set rack over ice. Place baking sheet with duck on top grill grate over unlit side of grill. Cover and smoke duck, maintaining temperature of 85°F to 95°F (adding more briquettes if necessary to maintain temperature) and allowing duck breasts to become infused with smoke flavor, about 20 minutes. Remove duck breasts from grill, and set aside.
Apple-Brandy Caramel Sauce
Heat duck fat in a large, high-sided skillet over medium-high. Add apples, and cook, stirring occasionally, until browned on all sides, about 6 minutes. Add butter, and swirl skillet to melt. Stir in sugar and remaining 1/2 tablespoon salt. Cook, stirring occasionally, until sugar melts and forms a golden caramel, 5 to 6 minutes. Reduce heat to medium, and carefully add duck stock. (Caramel will initially seize up and splatter.) Cook, stirring occasionally, until caramel is thick, syrupy, deep amber in color, and reduced to about 3/4 cup and apples are fork-tender, about 1 hour. Remove caramel from heat; turn off burner.
Place brandy in a heatproof measuring cup with a spout. Pour brandy over caramel. Using a long match or lighter, carefully ignite fumes just above surface of caramel. Allow flames to extinguish. Stir to combine. Keep caramel warm over low while cooking duck breasts.
Heat a large skillet over medium. Place duck breasts, skin sides down, in skillet, and reduce heat to medium-low. Cook, undisturbed, until fat is rendered and skin is golden brown, about 15 minutes, occasionally spooning off drippings from skillet. Increase heat to medium-high, and flip duck breasts. Cook until internal temperature registers 130°F for medium-rare, 6 to 9 minutes. Transfer duck breasts to a cutting board; let rest 10 minutes. Carefully add winter savory to skillet. (It will sizzle and splatter.) Cook until crisp, 10 to 20 seconds. Transfer to a plate lined with paper towels, and set aside.
Cut duck breasts into 1/2-inch-thick slices, and arrange on a serving platter with apples. Drizzle with caramel sauce, and garnish with crispy winter savory.
Seasonal Recipe #2
Spiced Brown-Butter Apples
Adapted from http://www.foodandwine.com
Recipe by Molly Stevens
Here is a relatively simple apple dessert that requires no pastry~ just halved apples with the skin on and a quick sauce, all baked together in a warm and spicy deliciousness. Take a look at the link to the recipe; the author has great information on which apples to use for whatever cooking you're doing. It's less rigid than you think, and always comes back to using your favorite apples!
6 small Pink Lady apples (2 to 2 1/2 pounds), or apple of your choice, halved lengthwise
1/4 cup unsalted butter, plus 1 tablespoon for greasing baking dish
3/4 teaspoon ground cinnamon
1/4 teaspoon grated fresh nutmeg
1/4 teaspoon Chinese five-spice
2 1/2 tablespoons light brown sugar
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/3 cup chopped pecans
Vanilla ice cream or heavy cream, for serving
Preheat oven to 375°F. Rub 1 tablespoon butter on bottom and sides of a 13- x 9-inch baking dish.
Scoop out and discard core and seeds from each apple half using a melon baller or teaspoon. Slice a very thin sliver from opposite side of apple so apple lays flat. Arrange the apples, cored sides up, snugly in prepared baking dish.
Melt remaining 1/4 cup butter in small skillet or saucepan over medium. Add cinnamon, nutmeg, and Chinese five-spice, and heat until fragrant and just beginning to brown, about 1 minute. Whisk in brown sugar, lemon juice, and salt. Spoon butter mixture evenly into hollows of apples. Use the back of spoon to spread a thin layer onto cut surfaces of apples.
Cover baking dish with aluminum foil, and bake in preheated oven until apples start to soften, 30 to 40 minutes. Uncover dish, and scatter pecans over apples. Baste with juices from bottom of pan. Increase oven temperature to 400°F, and bake until apples are nicely browned and very tender, 10 to 15 minutes. Serve warm or at room temperature topped with a scoop of vanilla ice cream or a drizzle of heavy cream.
Email us at email@example.com
Like us on Facebook: