Winter Market Details Announced!

There's a chill in the air - winter is right around the corner. We are so happy to announce that the EGFM will be moving indoors for our first winter market! 

That's right - you'll be able to enjoy products from your favorite market vendors all winter long - we have 18 EGFM growers and producers participating in the Winter Market.

How will our Winter Market work - simple
1. We will host an order-only winter market the 2nd and 4th Thursday of the month at the East Goshen Township Building in the "heated" Municipal Works Garage from 3 PM - 5 PM.

2. We will send our market newsletter via email on the 2nd and 4th Monday to provide you with a listing of participating vendors for the market and what they have to offer. The newsletter will link directly to each vendors website.

3. You will place your order directly with the vendor via email.

4. You will need to pick up your order on the scheduled market date.

Want to be added to our newsletter distribution list - email me and I'll add your information. 

Turkey Talk

Have you ever seen a more beautiful specimen - I believe this guy is called a bourbon red? Can you guess where I am?

Lindenhof Farms - home of Axel Lindenhof - the sign still reads home of Lindenhof Guernseys - this used to be a dairy farm run by Axel's parents. Today Axel and his family raise a variety of livestock for meat and egg production -

And their specialty - your Thanksgivng Dinner - turkey! I hope you enjoy this visit to Lindenhof's - it is so important for you to appreciate where your food comes from - no farms, no food. I am always so excited when our producers invite us to visit their farms and businesses - it is truly an honor to be given the opportunity, and they are so gracious to take a break from their busy day to show us around.

 

And folks, when Axel says his turkeys are free range - he means it - they are pastured and allowed to feed on grasses and more. Did you know turkeys are "seasonal" - Axel gets his peeps (baby turkeys) starting in February - and come Thanksgiving those birds are ready for our Thanksgiving table. This year her has about 1000 birds.

These white turkeys are a conventional bird - the kind most of us are accustomed to eating at Thanksgiving.

This gaggle of turkeys are some of Axel's heritage breeds - they have predominantly dark meat and are simply delicious. And - unfortunate for you - they are sold out - Axel has pre-orders for all of his heritage birds.

Here's Axel with one of his turkeys - what a great couple!

Turkeys are not the only animals the Lindenhofs raise - they also have pigs.

These guys are fattening up nicely.

They all wanted their picture taken for the blog!

Now this little lady is just hanging out - isn't she a beauty.

Gorgeous! - I just love her ears!

These fellas are pasture raised and grass fed - very handsome.

 I had to snap a photo inside of Axel's beautiful barn - the barn is civil war era - and the graining of the barn wood and hand hewn beams is stunning. If you're wondering why there are gaps in the boards - it's intentional - these gaps allow for air flow through the barn.

I hope you enjoyed our visit to Lindenhof's - thanks Axel.

Do You Know Your Roots?

As the cold days of winter approach so too does the heartier produce - specifically "roots" - can you name these root veggies - all available at the East Goshen Farmers' Market from any of our produce growers - Blueberry Hill, Taproot and Livengood???

 

Meet celery root - a gnarly looking offering - and one of my favorite veggies. Don't be intimidated by appearances - this root has a delicate celery flavor and adds a wonderful flavor to soups, stews and my favorite - mashed potatoes with celery root and mascarpone - perfect along side of a roasted turkey on Thanksgiving. 

This fella - a rutabaga. A perfect fall pairing is roasted rutabagas with persimmons - this recipe is so delicious. Persimmons are available locally and add a lovely sweetness to the rutabaga.

If you guessed turnip, you're close - this is a Japanese turnip called a Hakurei turnip. They are pure white through and through and very delicate in flavor. My favorite Hakurei recipe is ginger pickled Hakurei.

This is a carrot - called a maroon - because it is maroon in color. Tastes just like - a carrot,

 but just look at how beautiful they are when cut - imagine how stunning they would look in a salad or as crudite.

Now this leggy root stumped even me. At first glance I thought it was a deformed parsnip - nope. It is parsley root - I had never heard of it.

Hmmmm - I've never used this before. Duane from Livengood Produce sent me home with a sample to try - Martha Stewart describes the flavor as a cross between carrots and celery. Her recipe for roasted parsley root is delicious - again - it would be a great side dish for Thanksgiving dinner.

Did you mark your calendar for our Thanksgiving Holiday Market - November 22, 2011 - noon to 3 PM in East Goshen Park - we'll feature over 25 growers and producers for all of your holiday needs.

The Gathering - What a Lovely Evening!

Well, it took over a week to get photos to you from The Gathering - but here they are - in stages. The Gathering was held in the Historic Village of Sugartown. The calm before the storm - here are the tables set for dinner. The dinner portion of the event was held in the Carriage Museum - 2 swathes of tables each seating 50 patrons.

Lining the walls of the Carriage Museum are, carriages - sleighs, buggies, surreys, and even a Conestoga wagon.

The building is beautiful - the perfect venue for our Gathering!

 

A view from above - this place will not be empty for long.

Meet Sideview - our musical entertainment for the evening. We met Ryan Locher from Sideview at our Farmers' Market, and knew from our first introduction that his music was going to be special - and, we were far from disappointed. Ryan and Sideview friends were perfect for our Gathering - so talented!

As guests arrived they were greeted with a selection of appetizers and beverages on the lawn surrounding the historic barn which now serves as home to an extensive collection of antique farming implements.

Guests were invited to wander through the historic barn, period correct general store and the book bindery.

 At 5:00 PM sharp the market bell rang - dinner was ready to be served and guests were ushered to the Carriage Museum to enjoy an 8 course dinner prepared for them by 5 of the areas most celebrated chefs: Sean Weinberg from Restaurant Alba in Malvern, Terence Feury from Fork in Philadelphia, Eric Yost from White Dog Cafe in Philadelphia, Peter Gilmore from Gilmore's in West Chester and Zach Grainda of White Dog Cafe in Wayne. These amazing chefs were asked to create one course each featuring products available from the East Goshen Farmers' Market growers and producers - this was Top Chef - East Goshen style.

The Menu:

Cocktail Hour

in the Historic Barn at Sugartown

Visit the Historic Print Shop and Barn

A Tasting of Local Libations

Hard Cider:

Crabby Granny and Hogshead

Apple SNAP

Cider

Victory Tasting:

Prima Pils and Headwaters Pale Ale

AND

A selection of Hors d'oeuvres from our Market Producers

Butternut Squash Savory Tart

Mushroom Veloute

served with

Parmesan Pepper Biscotti

Smoked Salmon Spread

on

Herb Garlic Crackers

Horseradish Hummus on Crudités

Dinner

in the Carriage House

- First Plate -

Sean Weinberg, Restaurant Alba

Pork Tonnato

Black Walnut Mischief 2008

- Second Plate -

Terence Feury, Fork

S’Formato

Victory Lager

- Third Plate -

Eric Yost, White Dog Café

Veal Bolognese

Black Walnut Syrah 2008

- Fourth Plate -

Peter Gilmore, Gilmore’s

Seared Smoked Scallops / Jasmine Rice Cake

Lettuce Butter Sauce

Black Walnut Pinot Gris Off-Dry 2008

- Fifth Plate -

Zach Grainda, White Dog Café

Jambalaya

Black Walnut Pinot Noir 2008

Victory Fest Beer

- Intermezzo -

Mojito Pop

- Cheese Tasting -

Chevre Sharp 2 and Purehaven Provence

Black Walnut Blanc Franc 2007

- Desserts -

Canele Chocolate Cookie

Chili Chocolate Cupcake

ROOT Float

If you were lucky enough to attend the dinner - we hope you enjoyed yourself. For those who did not have the opportunity to attend - there's always next year!