My apologies for any confusion about last week: I realized that I neglected to correctly date last week's email as February 6.
Tomorrow the market will be open as usual, and if you're planning on preparing your Valentine's dinner at home, Bill and Brian have the best of beef, pork, and poultry, ~ not to mention cheese!,~ for your special evening for your loved ones. Take a look at our recipe for Oven-Braised Veal Stew with Black Pepper and Cherries below: this deliciously seasoned and spiced stew can also be made with pork shoulder.
This week, Bill Callahan will have freshly cured ham along with freshly smoked sausage.
The Lewisburg Community Garden is co-hosting a Seed Swap on Tuesday, February 25th from 6:30-8:00pm at the Union County Library in Lewisburg. Below is the link to the Facebook page for this event:
Stay warm and nourished so you can stay healthy during this capricious Central PA winter season~~~ we're here to help with the nourishment every Friday, 2-5pm, inside our sheltered, heated, convenient space within Brook Park Pet Supply.
We look forward to seeing you tomorrow!
This week at market:
Stone Meadow Farm:
Artisan Cheeses, Grass-fed Beef & Veal
Beef, Pork and Poultry: freshly cured ham this week plus freshly smoked sausage
Oven-Braised Veal or Pork Stew with Black Pepper and Cherries
Adapted from http://www.foodandwine.com
Recipe adapted from Beyond The North Wind by Darra Goldstein
This a rich, deeply flavored wintry stew with a slightly sweet bite from the sour cherries and a lovely layering of warm spices~~~
2 pounds boneless veal stew meat or pork shoulder, cut into 2-inch pieces
3/4 teaspoon black pepper
2 teaspoons kosher salt, divided
1 tablespoon all-purpose flour
2 tablespoons unsalted butter
1 tablespoon canola oil
3/4 cup boiling water
2 tablespoons beef or veal demi-glace
2 cups fresh or undrained thawed frozen pitted sour cherries; or substitute 1/2-3/4 cup dried cherries~just cover with boiling water to plump and use liquid in recipe
2 1/2 tablespoons honey
1 cinnamon stick
1 cardamom pod
1 dried bay leaf
1 tablespoon finely chopped fresh flat-leaf parsley
Preheat oven to 325°F. Place veal pieces in a bowl; sprinkle all over with pepper and 1 teaspoon salt. Sprinkle with flour, and toss to coat. Melt butter with oil in a 5- to 6-quart Dutch oven over high. Working in 2 batches, add veal; cook, stirring occasionally, until browned on all sides, 6 to 7 minutes per batch. Transfer veal to a bowl using a slotted spoon; set aside. Pour off drippings from Dutch oven.
Stir together 3/4 cup boiling water and demi-glace until demi-glace is dissolved. Add demi-glace mixture, cherries, honey, cinnamon, cardamom, and bay leaf to Dutch oven; bring to a boil over high, scraping bottom of pan to loosen browned bits. Reduce heat to medium-low; cover and simmer 10 minutes. Uncover; nestle veal in cherry mixture.
Cover and roast in preheated oven until veal is very tender, about 1 hour and 30 minutes. Remove and discard cinnamon, cardamom, and bay leaf. Stir in remaining 1 teaspoon salt. Sprinkle with parsley, and serve immediately.
Stew can be made up to 3 days ahead; let cool, then cover and refrigerate. Reheat gently over medium.
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