Monday, September 24, 2012

Corny Cook-Off

A few weeks ago we had an eggplant cook-off.
No competition - 
Pick an ingredient,
and see what the EGFM Market Managers can cook up with it!

This week - 
Operation Summer Sweet Corn!

My recipes, yup did two,
an appetizer and an entree:
and

The recipe for the corn fritters calls for crushed corn - 
A box grater works great for this purpose,
crushing the corn and liberating all of the sweet juice.
Wear an apron - it gets a little messy!
This is what you end up with - 
crushed corn and corn liquor.
I find that you need to add a bit more flour than called for in the fritter recipe, 
the batter should resemble a pancake batter.
 For an appetizer I served up the fritters with the last of the pickled okra,  
 And some of my delicious tomato jam for a topping.
It was a perfect pairing.

I also included corn in my entree,
I'll admit I was skeptical of this recipe at first glance, 
but I had all of the needed ingredients from EGFM last week so I thought I'd give it a try.
Lindenhof chicken thighs, 
fresh plum tomatoes and corn from Blueberry Hill, 
lima beans from Livengood, 
green pepper and onions from Burkholders.

The recipe is insanely simple.
All cooked up in one pot, 
and perfect for autumn's brisk temperatures. 
 Simple and delicious - everyone loved it!
I rarely repeat a recipe but I will bring this back to the table.
I served it up with some hearty olive bread from St. Pete's Bakery.
It made lots - the leftovers paired up great with couscous.
Tomorrow - let's see what Donna did with her summer sweet corn project!

Saturday, September 22, 2012

Squirrel-ing It Away

Its that time of year!
Squirrels are busy hiding nuts,
and I'm busy canning - - - 
same purpose - 
stash the best of the season for the cold days of winter!

And, yes, I've been busy!
Here's the line-up!

I do this just because I like to see the fruits of my labor -
my parade of preserves!
Most from my new favorite blog - Food in Jars - check it out!
 I've lost count of just how much I've canned so far.
Lots of spicy green beans - 
some jars are green, yellow and purple beans!
 Oodles of spicy, dilled pickles!
 More tomato jam than I care to admit to.
And, I've already given lots away to family and friends.
 Plum star anise jam on the left, pickled tomatoes on the right.
 Dilled garlic spears,
 Pear cardamom preserves,
and, well, there was pickled okra, but, well, we lost control and ate all of it - 
before the first frost - that's wrong!

And, our freezer is full of quarts and quarts of sour cherries, 
pureed tomatoes and sweet corn. 

And, no, my family doesn't eat all of this - 
it becomes hostess gifts, thank you acknowledgements and more.

Have you pickled or preserved anything this summer?
Share it with the EGFM blog!

Friday, September 21, 2012

Market Mugs and More!

It was just a beautiful day at the EGFM yesterday - 
we collected lots of food and funds for the St. Agnes Day Room in West Chester - 
the folks at the Day Room were so thankful this morning when I dropped off our donations! Thanks to all who participated.

And now - just some fun photos from yesterday - enjoy!

The talented Buoni kids were back! 

And this week the littlest Buoni got to show off!
She played Mary had a Little Lamb and Hot Cross Buns!
Very Impressive  

A star was born!

Kari, from Pureblend, has a new display, impressive!

And some great new packaging!

Axel from Lindenhof Farm
Love the shirt!
Feed the World with Local Food!

Oley Valley Mushrooms are back at the market!
Gorgeous oyster mushrooms!
I got to visit their farm this past winter - so impressive!

This huge honey bee was watching over Carmen's honey!

This photo cannot capture the excitement 
these 3 kids had when they spied each other at the market - 
they were all giggles!

Baby pumpkins - - - 
that can only mean the big guys are soon to make a showing at the market.

This little guy got his little pumpkin and was so proud of it!

And all this little fella cared about was his popsicle - 
hey, whatever keeps 'em happy, and healthy!

The greens of the cooler autumn weather are sneaking into the market
Arugula - love it!

Still baskets of plum tomatoes to be had - 
make your own sauce - 
its so good!

Livengood has been using their own tomatoes to make delicious ketchup and sauce!
Give them a try!

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.