Friday, September 30, 2011

What's Cooking - September 29th Market

We really want to know what you're cooking with your market purchases - please send us a note so we can feature you on the blog.

Tonight my dinner was inspired by produce I purchased from Sam of Maysie's Farm Produce - meet Sam Cantrell. Sam runs Maysie's Conservancy and is dedicated to educating farmers on the use of organic farming principles.

 This week Sam brought one of my favorite autumn treats to the market - chestnuts. Chestnuts are very starchy - a lot like a potato.
 To prepare chestnuts you need to roast them. First cut a X into the skin to allow the steam to escape during roasting - forget to do this and you will have exploding chestnuts all over your oven.
 Roast the chestnuts in a 425 degree oven for 20 - 30 minutes - - - they should look like this photo when roasted properly - the X will start to curl backwards. Now let the chestnuts cool down a bit - just until you can handle them without burning your fingers - then peel off the outer shells.
 A bowl of perfectly roasted and peeled chestnuts - - - now you could stop here and have a feast on this lovely bowl of starchy, slightly sweet, earthy chestnuts - YUM. But today these beauties are destined for one of my favorite soups - Chestnut Soup.
 Here's the recipe:
Chestnut Soup - from
3 tablespoons unsalted butter
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1/2 cup finely chopped onion
3 fresh flat-leaf parsley sprigs
2 whole cloves
1 Turkish or 1/2 California bay leaf
6 cups low-sodium chicken broth
1 (14- to 15-ounce) jar peeled cooked whole chestnuts, crumbled (3 cups)
1/4 cup Sercial Madeira
1/4 cup heavy cream
1/4 teaspoon black pepper
Melt butter in a 3-quart heavy saucepan over low heat, then stir in celery, carrot, and onion. Cover surface of vegetables with a buttered round of wax paper or parchment (buttered side down) and cover pan with lid, then sweat vegetables 15 minutes (to soften).
Wrap parsley, cloves, and bay leaf in cheesecloth and tie into a bundle with string to make a bouquet garni.
Discard buttered paper from vegetables, then add broth and bouquet garni and bring to a boil. Reduce heat and simmer, covered, 20 minutes. Add chestnuts and Madeira and simmer, covered, 3 minutes.
Purée soup in small batches (4 or 5) in a blender until smooth (use caution when blending hot liquids), transferring to a 3- to 4-quart heavy saucepan. Stir in cream, pepper, and salt to taste and reheat soup over moderate heat, stirring occasionally. Makes 8 cups. I served my soup with toasted Wild Flour baguette slices - so satisfying.
 As a side salad to my soup I started with some roasted delicata squash (Blueberry Hill and Taproot had beautiful delicata squash this week) - no need to peel delicata - simply slice in half and remove the seeds and membranes with a spoon, then slice as desired. Place the sliced delicata on a parchment lined baking sheet and drizzle with olive oil and a sprinkling of salt. Roast at 400 degrees for about 20 minutes.
 For the base of my side salad I shredded this beautiful radicchio from Sam - it has a mild bitter taste that pairs well with the sweetness of the delicata squash.
 The real highlight of my salad is from Sugartown Smoked Specialities - Smoked Scallops. All you need to do with the scallops is warm them to room temperature and serve - they are sweet, briny and smokey - a perfect triple play.
 Here's my salad of shredded radicchio, roasted delicata squash and smoked scallops - dressed with a warm shallot vinaigrette - divine!
 Dessert - simple - gorgeous Spiced Pumpkins from John & Kira - chocolate pumpkins filled with Pumpkin Pie Spice Caramel, accompanied with a cup of espresso made with Golden Valley's French Roast. That was my dinner - what did you have???

Monday, September 26, 2011

When Figs and Chocolate Collide

Last week at market I bought this amazing Fig and Ricotta Tart from Market Day Canele - oh - so - delicious! They'll be back at market October 6th - - -
Market Day Canele has some exciting news - they were named in the October issue of Food and Wine in the Trendspotting Section for their canele - lucky us that we have them at our market! Congratulations Gil and Nem for receiving such recognition!
 Now what about chocolate and figs colliding - - - it doesn't get better than this - John and Kira's Chocolate Figs - sheer decadence!
These figs are filled with a whiskey infused dark chocolate ganache - simply divine. Oh, yes - they will be at market this week - Yeah!!!
 Taking this marriage of chocolate and figs one step further - Laura, from Laura's Biscotti -
Meet Laura
 Laura came up with the great Chocolate Fig Tart - adapted from epicurious - using her Chocolate Fig Biscotti as the base for the crust. I was treated to a slice of this tart - delicious and richly chocolate!
 Laura will be at market this week - pick up some of her Chocolate Fig Biscotti and you too can make this great tart - here's the recipe - enjoy!

Chocolate Fig Tart
For crust:
1 1/3 c Dark Chocolate Fig Biscotti crumbs, finely ground
5 tablespoons unsalted butter, melted
1/4 cup sugar

For filling:
1 1/4 cups heavy cream
9 ounces bittersweet chocolate (not more than 65% cacao if marked), chopped
2 large eggs
1 teaspoon pure vanilla extract
1 tsp espresso powder
1/4 teaspoon salt

For glaze:
2 tablespoon heavy cream
1 3/4 ounces bittersweet chocolate, finely chopped
1/4 tsp espresso powder to the glaze
1 teaspoon light corn syrup
1 tablespoon warm water


One box fresh black mission figs, quartered



Make crust:
Preheat oven to 350°F with rack in middle.
Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes

Make filling:
Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate. Add the espresso powder and stir to combine.
Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.

Make glaze:
Bring cream to a boil and remove from heat. Stir in chocolate and espresso powder until smooth. Stir in corn syrup, then warm water. Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour. Place the quartered figs around the perimeter of the tart.

Eating a Dinosaur - - - Kale

Have you seen this veggie hanging around the farmers' market - it has many names - dinosaur kale, Tuscan kale, lacinato, or cavalo nero - Italian for black cabbage. Kale is packed full of many important nutrients - beta carotene, vitamin K and C, calcium, and carotenoids to mention just a few. 
Tuscan Kale
 Don't turn up your nose - this veggie is as delicious as it is good for you. And, I'll bet you even the pickiest eaters out there will love this next recipe - Kale Chips - yum, and so easy! To make kale chips
1. Preheat your oven to 250 degrees.
2. Wash and dry one bunch of Tuscan Kale (other kale varieties work well)
3. Spray the kale with olive oil - it helps to have one of the olive oil sprayers pictured below. You don't need a lot of olive oil - a light spritz will do.
4. Sprinkle with sea salt.
5. Roast for 30 minutes.
6. Enjoy - I challenge anyone to resist these delicious, crunchy snacks!

Here they are - fresh from the oven - crunchy with a rich flavor of kale. Who needs potato chips when you can have kale chips?
Kale chips fresh from the oven!

Monday, September 19, 2011

Where Do Your Veggies Grow - Blueberry Hill

Meet Peg of Blueberry Hill Farm - I got to spend the day with Peg today - what fun! Peg and her husband Clyde, and son Luke work the farm, by themselves, all 40 acres, partially wooded.

I was greeted by Barker - Peg's Rottweiler - yes, that's a cow bell he's wearing, and, yes, he's a really big dog! Barkley's past time - rolling rocks, big rocks!

Blueberry Hill Farm is a produce farm, but Peg does have 3 pet sheep.
This is what the farm is named after - the blueberry hill. Much of the farm has been terraced to control water run off.  Blueberries are certainly not the only veggie Peg grows - her inventory of crops is very comprehensive.
The view of the farmland is stunning - this is a day at the office for Peg, Clyde and Luke - I could get used to this!
So, what do you think is growing here???
Tomatoes, lots of tomatoes!

But just in case you want a few more tomatoes - well, here they are, framed!
Beets as far as the eye can see.
Rows of cruciferous veggies - broccoli, cauliflower and Romanesco.
Gorgeous peppers - had this one for dinner!
And pumpkins - lots and lots of huge pumpkins. Peg plans on bringing a collection of her BIG pumpkins to market in October - perfect for Halloween! More on our pumpkin patch in October!
And Peg actually put me to work today - picking squash. That's my basket of squash - I got them started - there are hundreds, if not thousands, more squash in that field. 
I had so much fun visiting Peg today - she was a wonderful host. It was amazing seeing her farm and everything she grows. Thanks so much Peg!!!

Friday, September 16, 2011

Our Suggestion for Weekend Farm Fun

They just don't make them like this anymore - a real farm event - in Oley, PA - only one hour north of East Goshen. It's all happening this weekend - fun for kids of all ages - young and old alike.

 The canning contest!
The trophy for Beef Showmanship!
This little gal was napping with her calf.
 A lot of the cows were sleepy.
The proud keeper of this cow!
 Clean shaved and ready for the judges!

 The wait to get to the judges!
 4-H Club - you gotta love it!
 Waiting for the judges to tally up the scoring.
Spinning alpaca.
 Yes - the biggest pumpkin at the fair - 206 pounds!
How beautiful! The Oley Fair is a perfect way to connect to the farming community. There's lots to see, lots to eat, and lots to do.

Tuesday, September 13, 2011

Picture Perfect Market

If floods kept you away from the market last week you missed a good one. No problem - our market for this week is gonna be big - we've got lots of great farmers and producers heading to the market this Thursday - don't miss it!

Last week was picture perfect - new camera and all. If you missed last week - sorry - it was a great market. Lots of fun was had by everyone!

 Thais from Dia Doce brought her new cupcake truck out for the first time - all of the producers were green with envy!
Wild Flour baked goods all lined up for your approval. Breads,
And sweets!
Good Spoon Seasonal Foods had mouth watering soups - this week chili!!! 
Ellen April was all smiles - no rain, no bubbles! 
My House Cookies had pies and tarts (savory and sweet),
And, cookies, or course. 
Pure-Blend Tea was there with bulk tea, as well as hot and cold brewed tea. They'll be back next week.
You know Autumn is just around the corner when Frecon Farms bring the cider, both apple and pear cider!
And gorgeous Honey Crisp apples,
And seckle pears.
Veronica, from Veronica's Doggie Delights, has the cutest doggie treats, 
She wins the prize for creativity.
Fresh A Peel Hummus had lots of options, including my personal favorite - Kale Garlic!
Herc from Avello mushrooms had the most beautiful oyster mushrooms, and more!

  Red Haven had their usual amazing variety of meats, including T-bone steaks!

Shellbark Hollow offers a number of different goat cheese products including goat milk kefir,
And these beautiful marinated goat cheeses.
Market Day Canele will be back next week. Last week they offered this lovely savory tart with cippolini onions, guanciale, and heirloom tomatoes,
As well as everyone's favorite canele.
Peg from Blueberry Hill started the parade of fall veggies including winter squash,
 and sweet potatoes.
She also had these juicy tomatoes, 
 colorful peppers,
Asian eggplant,
And green and yellow summer squash.
Axel from Lindenhof Farms brought two new items - sliced ham and chipped beef - both perfect for sandwiches.
Made in the Shade keeps us fresh with the best lemonade in the tri-state area.
In a few weeks they'll be introducing a new product - you're not going to want to miss the reveal!
Sam, from Maysie's, had gorgeous kohlrabi, 
Icicle radishes,  
And beets!
There you have it - the camera is working pretty good! Come on out to the market this week for all of this, and more!