Tuesday, September 11, 2012

Jamming - Tomato Jamming

When summer gives you more tomatoes than you know what to do -
- start jamming -
tomato jamming!
Look at these beautiful plum tomatoes!
All the produce growers have them.
You can make a number of different things with these plum tomatoes - 
sauce, salsa, paste.
For me - I chose tomato jam!

A blend of the tomatoes, sugar, cinnamon, cloves, ginger and jalepeno pepper 
(I used the pepper in place of the chili flakes called for in the recipe)
My first batch cooking up - 
I got 3 jars - the ones on the right;
gave 2 away
consumed one at home in 2 days!
- - - What to do - - - 
Make More!
This time I wasn't fooling around!
Now we're cooking!
Should be enough to get me through the long cold winter ahead. 

Personal Best

Tonight's dinner in the EGFM kitchen hit a personal best - I am certain my meal tonight included more ingredients from the EGFM than any other meal that has ever come out of the kitchen - why - - - I had lots of veggies to move!

On the plate - grilled veal skirt steak and veggies on a bed of sautéed kale with a tomatillo sauce.
 On the side - a salad of summer's best veggies dressed with pesto.
Here's the ingredient count:
1. Veal skirt steak - Birchrun Hills
2. Smoked salt - Pureblend
3. Red Peppers
4. Green Peppers
5. Eggplant
6. Zucchini
7. Kale - 3 kinds
8. Garlic
9. Red Onion
10. Tomatillos
11. Jalepeno
12. Chicken stock (from last week's roast chicken)
13. Sweet Onion
14. Olive Oil - Playgrounds for Palestine
15. Cucumbers
16. Green Beans
17. Wax Beans
18. Red Tomato
19. Yellow Tomato
20. Basil
21. Shellbark Hollow Cheese

Yup - has to be a personal best - 21 different ingredients from EGFM, 23 if I count the different kale varieties!

Hunger in Chester County

This essay was written by our EGFM intern - Julia Badyna, a senior at Great Valley High School. We have greatly appreciated Julia's assistance this summer at the market.  She has been a dedicated volunteer and embraced this opportunity to increase the awareness of hunger in our backyard.


Hunger is defined as a condition in which people do not get enough food to provide the nutrients for active, healthy lives.  Of the approximately 17.2 million households in the United States, about two million are labeled as “food insecure”.  The term “food insecure” is used to describe households in which the inhabitants struggle to have enough food to eat.  

Approximately 40,000 households in Chester County are food insecure.  Across the country, one in every seven people struggle with hunger, and forty million Americans rely on government food services. The statistics are even more staggering when dealing with single mothers, children, and the elderly.  

The percent of women living in poverty over sixty-five is greater in Chester County than the national average.  

One out of every four single mothers with children under eighteen live below the federal poverty threshold, and, as of 2009, 90% of shelter users are single mothers and their children.  Children across the board struggle with hunger, not just those with single mothers.  Every year since 2005, the number of school children eating free or reduced pay lunches has been on the rise.  People across the country struggle with having enough food, and thankfully, various agencies are stepping in to put an end to hunger in America.
Across the country, many agencies are playing a part in helping those Americans who struggle with hunger.  

In Chester County there are multiple non-profit organizations that battle hunger in our area every day.  Meals On Wheels of Chester County is a meal service that delivers meals to those who are unable to pay for food or are otherwise incapable of making their own healthy meals.  Safe Harbor is another local organization that is helping people battle hunger every day.  The Chester County Food Bank collects canned, nonperishable goods for delivery to multiple food shelters across the county.  September 20th the East Goshen Farmers’ Market is teaming up with the St. Agnes Day Room to collect food products that they can use in meals/grocery bags for those who struggle with hunger in Chester County!  All of these organizations do their parts to help stop hunger, and now you can too!

You don’t need to run an entire agency to get involved in the fight against hunger in Chester County.  There are many ways to help out, and no effort is too small!  A great place to start is to learn more about the hunger in our area.  The more you know, the more you can help!  Sharing information with others can also greatly increase the number of people who are active against hunger.  If you’re interested in a hands-on experience, volunteer!  There are many ways to get involved as a volunteer for any of the food organizations in our area.  You can help local organizations with specific projects, organize food drives, deliver food from the warehouses to various shelters across the county, or donate your time in the warehouses organizing and unpacking food. Even if you don’t have the time to volunteer at a location, monetary donations can help the agencies to stock their shelves with more food.  

An awesome way to help out would be to donate some food to the St. Agnes Day Room Food Drive going on at the East Goshen Farmers’ Market September 20th!  As the number of Americans struggling with hunger rises, the St Agnes Day Room is in greater need than ever of food donations.  

The St Agnes Day Room was founded to serve the basic needs of those locals who struggle with poverty and homelessness.  The staff and volunteers at the Day Room serve breakfast, nutritious hot lunches, and distribute bags of groceries to those who are unable to provide for themselves and their families. In addition they also distribute parcels of clothing to the needy (particularly children), and distribute packages of diapers and formula to needy families with newborns.  The Day Room provides a welcoming and safe environment for those in need during these hard economic times. 

Now its our turn to show our support to the St Agnes Day Room. September 20th we are asking the shoppers of the EGFM and all of their family and friends to make a donation to the St. Agnes Day Room. No donation of food or money is too small! Its as simple as buying a little something extra at the market and dropping it off in one of the collection bins located at the market. No need to bring canned or boxed goods from home - the Day Room can accept a donation from any of our market farmers or food artisans - a box of potatoes, a baked good, anything. 

Monetary donations are also welcome. If you would like to contribute a monetary donation, please make checks payable to St Agnes Day Room. Thank you in advance for your donations!

Thursday, August 30, 2012

Eggplant and Lamb - Market Manager Style!

It just so happened that both Donna and I decided to cook a lamb and eggplant dish this week.
Guess we could call this Dueling Eggplants - 
but this isn't a competition -
just a great way to use your market produce!

Here's my recipe
from Martha Stewart

Here is my eggplant all sliced up
Notice - practically no seeds - really dense and meaty.
 The recipe calls for salting the eggplant to remove excess moisture and bitterness.
 I used my bacon press to weight the stack of salted eggplant - it worked well.
Bought my ground lamb from Lindenhof Farm.
Its seasoned with cinnamon, oregano and cumin -
The aroma is amazing! 
All set for the oven with a dusting of panko.
 And fresh from the oven - I used tomatoes to top the dish, not part of the recipe.
This dish is very low in fat if you drain the browned lamb very well.
Its also one of those dishes that improves with time -
The leftovers had even more pronounced flavors! 

a Food and Wine recipe.
Here are the eggplant halves after roasting in the oven
Nicely browned.
Looks like the eggplant is different from what I used.
Need to talk to these farmers to see what they are growing.
We both bragged about the gorgeous eggplants we used.
The lamb, from Lindenhof Farm, is flavored with cinnamon and cumin,
similar to my dish,
but has tamarind paste and tomato paste to add acidity.
 Here's the finished dish, beautiful!
Donna reported that the lamb was seasoned perfectly,
the cinnamon really stood out.

Tuesday, August 28, 2012

Celebrating Corn

Simply sublime!
Bon Appetit's August edition.

Try this before the corn season passes you by.
To get flavor this intense you need corn fresh off of the cobs,
and, fresh tomatoes and basil.

Monday, August 27, 2012

Special Treat - Watermelon Soda Float!

Every now and again you need a "special treat"!
Today was that day!

Watermelon, sweet and juicy from EGFM last week,
Blueberry Hill Farm

The treat:
From August Bon Appetit.
Ahhhhhhhh!

My special treat -
I knew I'd find a use for those mugs from the Sly Fox Brewery Goat Races!
Now the recipe calls for you to create your own citrus ice cream.
I was prepared with Zsa'a Lemon Buttermilk - perfect!

This was delicious, easy, summery!

Lee's Ratatouille Recipe


This recipe is compliments of one of our market shoppers, Lee - - - thanks Lee!

Ratatouille is French in origin, touille means to toss. And, the ingredients are simply a stewed mix of garden fresh produce, plentiful at the EGFM, including tomatoes, eggplant, peppers, zucchini, onions and garlic. 


There are many variations - here's the recipe from Lee:
2 Tbsp oil
2 Spanish onions roughly chopped
4 tomatoes peeled and quartered
2 unpeeled medium eggplants cut into 3/4-inch dice
2 green peppers seeded and cut into 3/4-inch dice
1/2 pound mushrooms quartered
4 unpeeled zucchini cut into 1/2-inch slices
3 cloves garlic, smashed
1 cup red wine
1 Tbsp paprika
2 tsp salt
Freshly ground pepper
1 tsp basil (optional)

Heat oil in large pot.  Add onions and cook until soft.  Add eggplant,
peppers, mushrooms, zucchini, garlic, wine, paprika salt pepper and
basil.  Simmer slowly, uncovered, 2-3 hours, stirring occasionally.
Check seasoning.  Serve hot with roasted meats or cold with a spoon
of sour cream on top. Enjoy!