We are but five days away from the Autumn Equinox and the start of the fall season. It feels uncannily as though fall has already moved in as we wake up to temperatures in the forties and move through breezy seventy-degree days. The cooler temperatures have helped the dry landscape and gardens, and the lower light has begun to beautifully backlight the trees and evolving seed heads.
Now is a great time to shore up those immune systems, for the cold indoor season is inevitably ahead. Autumn brings abundant harvests, from the last of the warm weather produce to the cool weather produce, and eating as locally and freshly as possible is one of the prime ways to keep yourself healthy. The nourishment from fresh, local, and sustainably raised and produced foods is of the very highest quality ~ from our conscientious farmers at the SVGM straight to your kitchens. Everything that is sold here, from veggies to cheese to meats to beer, is produced, raised, or grown by the vendors selling the products.
This offers ample opportunity to learn about where your food comes from~ And your ongoing support of the Valley's local food producers is also invaluable~
Bill Callahan will have fresh ducks, chickens, turkey, and chicken parts this week; stop and stock up from him~ he won't be at market next week! He is also beginning to take orders for fresh goose~
Feel free to text Bill Callahan and Brian Futhey to pre-order any of their products:
Bill: (570) 490-9992
Brian: (814) 380-8433
Please forward this email to anyone you know that may be interested in our market!
Our location offers ample space for safe distancing. Remember, stay nourished to stay healthy, and please, stay safe~~~ we're here to help with the nourishment, Fridays, 2pm-5pm, through the end of October. We look forward to seeing you tomorrow~
This week at market:
Stone Meadow Farm:
Artisan Cheeses, Grass-fed Beef & Veal
Beef, Pork and Chicken: Fresh ducks, chickens, turkey, chicken parts; order ahead for fresh goose
Fresh Seasonal Produce, including zucchini and yellow squash, tomatoes, onions, peppers, eggplant, cantaloupes, watermelons, sweet corn, green beans, potatoes, fresh eggs
Tarsa Family Farm:
Fresh Seasonal Produce, including heirloom potatoes, cherry tomatoes, Japanese sweet potatoes, garlic and garlic braids, arugula, endive, hot peppers, eggplant, celery and peach/ watermelon lemonade.
Selins Grove Brewing Co.: At market from 3-5pm!
Cans and growlers of craft beer
One-Skillet Lemony Chicken with Fennel and Tomatoes
Recipe by Andy Baraghani
2 Tbsp. plus ¼ cup extra-virgin olive oil
1 fennel bulb
2 medium shallots
1 large heirloom tomato or beefsteak tomato
Freshly ground black pepper
Toasted crusty bread for mopping up the sauce
Place a rack in top third of oven; preheat to 425º. Pat 6 chicken thighs dry with paper towels; season all over with salt.
Place a large ovenproof skillet on stovetop and pour in 2 Tbsp. oil. Transfer chicken thighs to skillet, skin side down, and heat over medium. (That's right: Those chicken thighs are going into a cold pan, and then you turn the heat on. Trust!) Cook, rotating skillet to encourage even browning, until opaque around the edges and skin is deeply golden brown, 8–11 minutes. Transfer skin side up to a plate.
Meanwhile, do some prep: First, remove fennel fronds from fennel bulb and reserve for making the sauce. Cut fennel head in half lengthwise. Place halves cut side down on cutting board, then cut each half into ½" wedges.
Peel and slice 2 shallots into quarters lengthwise.
Cut 1 tomato crosswise into ½" rounds.
Trims ends off 1 lemon. Cut half of the lemon into thin rounds (about ⅛"). Reserve remaining half of lemon for later.
Adjust heat to medium-high and add sliced fennel, shallots, and lemon rounds to skillet. Cook, stirring occasionally, until fennel just begins to soften, about 4 minutes. Season with salt and pepper and give mixture another stir. Remove skillet from heat.
Arrange tomato rounds and chicken over fennel mixture; season with salt and pepper.
Transfer skillet to oven and roast until chicken thighs are cooked through (an instant-read thermometer inserted into thickest part near the bone should register 165°), juices run clear, and vegetables begin to caramelize around edges of pan, 16–20 minutes. Carefully remove skillet from oven and let rest 5 minutes.
While chicken is roasting, finely chop reserved fennel fronds until you have about ¼ cup.
Squeeze juice from reserved lemon half into a small bowl. Add chopped fronds to bowl and stir in remaining ¼ cup oil; season with salt and pepper.
Spoon fennel oil over chicken and serve with toast alongside.
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