Pork + Pasta = Perfection

I've been wanting to make a slow roasted pork roast, 

recipe compliments of Marc Vetri of Philly Vetri fame.

Axel from Lindenhof Farm provided the meat - 

a gorgeous bone in pork shoulder.

Here it is after roasting according to the recipe - 

I chose not to glaze the pork - why - I had other plans.

 Shred the meat, set aside.

You'll only use about 3/4 pound for the recipe - 

the rest you can save for leftovers

Reserve all of the roasting juices, defat.

Cook up some pasta from Vera Pasta.

In a large saute pan heat olive oil,

add a chopped shallot, 2 cloves of garlic 

and a 1/2 tsp of red pepper flakes.

Saute until softened.

Add one bunch of kale cut into slivers,

toss to cook until wilted.

Add the roasted pork, pasta and the roasting liquid;

toss to combine.

Add a chopped tomato!

Season with salt and pepper;

Enjoy!

Soup-er Simple!

This is a perfect recipe to showcase2 of autumn's best veggies:

butternut squash and Tuscan kale!

The recipe - Tuscan Kale and Squash Minestra.

I made one alteration to the recipe.

After I added the broth I also added a piece of Parmesan rind;

it adds a wonderful depth to the broth.

If you want to keep this vegetarian, 

just substitute veggie stock for the chicken stock.

Serve this soup up with some great bread from St. Pete's - 

Delish!

Can You Yodel???

Hope so - 

I'm geared up for weiner schnitzel

and a little background yodeling completes the experience!

Tender cutlets of veal from Birchrun Hills Farm,

fried to perfection,

so tender!

I paired them up with a few of autumn's beautiful veggies:

Roasted Brussels Sprouts (I added the carrots)

 and Pan Glazed Turnips 

- I added the spinach to the pan at the end of cooking -

allowed it to heat until wilted. 

 Ya - gut essen!

Ellen April in the Kitchen!

As we all know, 

Ellen, of Ellen April, is great at making soap;

but, hey, a girl's gotta eat!

Here's how Ellen starts her day:

 Toasted St. Pete's semolina bread, 

spread with Shellbark Hollow's Spectachio chèvre,

 and drizzled with Carmen B's honey.

Totally yummy.

Thanks Ellen!

Octoberfest!

Eight days left in October - still time for a great Octoberfest!

Top of the list - Birchrun Hills Bockwurst!

These wursts are the best!

Cook them up with some Frecon Hard Cider and 

Wills Valley Sauerkraut.

 Here's how I cooked mine:

In a deep saute pan,

saute one large shallot in olive oil until softened.

Add 2 chopped apples and a bay leaf, 

stir and cook until the apples are softened.

Sprinkle with about 2 Tbsp. of brown sugar.

 Add one jar of sauerkraut and 1 1/2 cups of hard cider;

heat to a simmer. 

Add the wursts and allow to simmer for a half hour.

Season with salt and pepper. 

 While your waiting for the wurst to finish simmering mix up some honey mustard;

yummy on the wursts.

 You are just gonna love this dish!

So simple, all about Octoberfest.

To drink - more Frecon hard cider of course.

Sorry we can't sell it at the market,

but you can pick it up at their store in Boyertown.

 On the side - roasted fingerling potatoes!

Souper Sunday!

What a gorgeous day!

Hope you got outside today to enjoy a good does of autumn.

 Great day for soup - 

A "SOUPER" Sunday!

Today soup features Swiss chard:

Curried Red Lentil and Swiss Chard Soup

I bought beautiful Swiss chard from Blueberry Hill Farm

and this recipe is perfect!

Its a smitch spicy - topped with slivers of jalapeño too!

Vegetarian, hardy, exotic aroma!

I served it up with Indian Cucumber Salad -

helps to cool off the spice.

I added some radishes too:

cucumbers and radishes courtesy of Blueberry Hill. 

Some Naan from the grocery was the perfect accompaniment.

I crumbled some of Shellbark Hollow's chèvre inside the pocket. 

 Mr. Market Manager decided to add some of the cucumber salad 

to the pocket of his Naan - not a bad idea!

 Positive thoughts go out to Blueberry Hill Farm - 

they were in the path of the F1 tornado that hit Lancaster Friday night.

Peg, Clyde and Luke are just fine, the power is back on,

but they are shy 20+ trees that came out by the roots!

Broccoli - Market Manager Style

The EGFM market managers are up to it again

this time - 

Operation Broccoli

I picked a recipe from Ina Garten

Parmesan Roasted Broccoli

This was ever so simple and simply delicious.

Make sure your oven is up to temperature to get adequate browning.

The caramelized ends of the broccoli have the most unbelievable flavor.

Donna chose

Caramelized Broccoli with Garlic

She made a few modifications -

she increased the garlic to a total of 5 cloves of garlic;

and, added 3 tsp. of red pepper flakes.

And then cook according to the recipe -

that browning really adds to the flavor.

Give 'em a try - let us know what you think.

Turkey Breast - Round Two

Yesterday I made that delicious turkey breast -

and, I had lots of leftovers.

So today, a creative way to use those left overs in a new dish:

Autumn Turkey Salad over Mustard Greens

1 Delicata Squash, seeded, chopped into 1 " pieces

Red Onion, 1/2 cup chopped

Celery, 1/2 cup, chopped

Yellow Squash, 1, chopped 

Mustard Greens, rib removed, sliced into ribbons

Leftover Turkey, 1 1/2 cup chopped

2 tsp sugar

1/4 cup sherry vinegar

1/2 cup oil (I used a combo of olive oil and walnut oil)

This is mustard greens - a big, bold green leafy green;

with a flavor to match!

It balances the flavors in this recipe beautifully! 

This is a Delicata Squash - I love them - no peeling!

And next to the squash - PURPLE celery!!!

Burkholders had it - how cool is that!

- Preheat the oven to 425 degrees

- Place the delicata squash on a parchment lined cookie sheet 

and drizzle with about 1 Tbsp olive oil.

Place in a hot oven and roast for about 20 minutes, until tender and browned.

 - Heat 1 Tbsp. olive oil in a skillet to heat.

- add the red onion and celery - isn't that purple celery gorgeous!

- Saute until onion is translucent over medium high heat.

- Add the yellow squash, and continuing sautéing until squash is tender. 

 - Add the chopped cooked turkey and stir until warmed.

- Make the dressing by combining the sugar, olive oil / walnut oil and vinegar;

season with salt and pepper.

- Place the mustard green ribbons on a large serving platter;

- Top with the roasted delicata squash;

- Top with the warmed turkey mixture;

- Dress with the prepared sherry vinegar dressing.

 Ahh, yes, the green beans in the photo are not part of the recipe -

but, they were left over, so, why not - - -

I added them last minute.

This dish was like autumn on a plate.

Good for you too!

House Rules

So remember all of those gorgeous veggies and fruits I canned for the colder days ahead.

Well those colder days arrived this morning.

Official House Rules 

(with respect to my canning projects - there are many house rules!)

No canned good can be open until the first frost!

Well - we had our first frost this morning! 

 My pick for the first sampling

Pickled Tomatoes

These little gems were new to my canning repertoire - 

I couldn't wait to try them

 Here they are ready for the lid to be popped.

Notice, if you've canned something you never want to store it with the band on the lid.

If something went awry in the canning process 

the jar could explode in your pantry - not pretty!

These tomatoes are amazing - 

so delicious! 

I've already put a call into Peg from Blueberry Hill Farm

 to reserve the last of the season's tomatoes -  

I can put up a few more jars next week.

Gobble, Gobble

This past week at market I purchased a turkey breast from Lindenhof Farm

You know the guy, Axel, with the goofy name tags!

He has a history of equally goofy hats -

Why? He's turkey crazy!

And with Thanksgiving right around the corner I get a little turkey crazy too.

This recipe is for a turkey breast -

and, you make it in a slow cooker - AKA - crock pot.

Slow Cooker Turkey Breast

I improvised - instead of the suggested seasonings I used:

1 tsp. fennel seed, 2 tsp. chopped fresh rosemary, 1 clove of garlic,

and salt and pepper.

Remove the skin from the turkey - it will not brown in the slow cooker.

and rub well with olive oil and the seasonings.

 Cook according to the recipe. 

This was the first time I used a slow cooker to cook a turkey breast. 

It was flavorful and really moist - 

but I do admit, I missed the crisp skin you get when you roast it in an oven.

I accompanied my turkey with a delicious apple dressing.

Apple Dressing

2 Tbsp butter

1 shallot, chopped

2 Tbsp chopped hot pepper

2 empire apples (from Frecon of course)

1/4 cup dried currants

1 tsp chopped fresh rosemary

2 Tbsp honey

- Melt the butter in a sauce pan; add the shallots and peppers;

- Saute until shallots are translucent.

- Add the apples, currents and rosemary and saute until tender.

Add the honey, season with salt and pepper.

As a side dish I served this beautiful Wild Rice with Butternut Squash, Leeks and Corn

This would work well as a vegetarian main dish as well.

You can get everything you need at the EGFM except the wild rice.

Photo Album - EGFM October 11th

Gorgeous day at the market!

Two of our regulars stopped by to smell the sunflowers.

 Taste tests were everywhere -
This little fella is sampling Jenny and Franks Gelato - 

I think he likes it!

Lissie was on harp -

What a trooper - it was a cold day for a harpist! 

And folks really enjoyed her music - 

she's amazing!

Our Golden Valley Girls!

They're always entertaining!

Enjoying a serving af French fries from the Sunflower Truck

Axel, from Lindenhof Farms, had a new name tag - 

LOL!

Did you pre-order your turkey for Thanksgiving -

Hurry!!!

Oh the produce!

Broccoli and Cauliflower

 Jewel-like turnips!

 Tomatoes - get them while they last!
This cooler weather is not their friend.

 Delicata squash

 Leeks - robust!

 Peppers - pick your favorite color!

 Spinach - these cool days are perfect for spinach.

 Skinny eggplants

 Sweet potatoes - sunny, sweet potatoes

 Cabbage patch

 Hands down - the coolest looking veggie at the market today!

Spicy hots!

 Figs - perfection.

 Hand painted lettuce - beautiful!

They might look like pumpkins, 

one taste will prove different

John & Kira's Chocolate Pumpkins

And new this week from John & Kiras

Tortoises - salted, caramel, nutty, chocolate goodness!

 Yes, chocolate hummus, from FreshAPeel

 More chocolate-y goodness

Dia Doce's decadent chocolate-y cupcakes!

St. Pete's Pumpkin Pie

Get your orders in for Thanksgiving!

Thanksgiving market Tuesday, November 20!

 Another St. Pete's Pie

Full of fall-fresh apples!

 Sesame semolina loaves!

 Sunflower Truck Stop

They had a beautiful veggie display

and a menu full of deliciousness!