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!

Whoops! Got a Bit Behind!

Hey Folks!

So sorry!!!

Life got busy and ...

Well, there just wasn't enough time to post!

Hope you understand - 

Great post heading your way soon - - - 

Lots of great recipes featuring great ingredients from the EGFM!

See you all tomorrow

Same Time

New Place

EG Park

Top of the Lot!

You'll see us from Paoli Pike!

Photo Album September 27

So - - - what happened at market this week?

Well this little cutie rang the bell to open the market - 

her prize - a popsicle to match the one on her shirt!

She came prepared!

Marie from My House cookies baked up some new special treats:

Bread Pudding,

Whoopie Pies (Rumor - pumpkin whoopies are up next),

and chocolate chip rice krispy treats!

 Mompops started bringing their

Take It / Bake It Pizza's - 

easy dinner!

 Sweet potatoes are in season - 

Oh, the possibilities!

 Swiss Chard too!

 Blueberry Hill had yet another new variety of corn.

 Broccoli also started showing up at the market!

Beautiful enough to use as a bouquet!

Here's Vicki with a lovely bunch of broccoli! 

Concord grapes from Livengood- 

if you never tasted a fresh concord grape -

you don't know what you're missing!

 Frecon Apples - my favorite honey crisp!

 Frecon Pears - so sweet!

 Oley Valley Mushrooms - little shiitakes!

 Burkholder Organics had cruciferous veggies - 

cabbage and cauliflower!

 Blueberry Hill brought their first pumpkins - 

next week - - - the pumpkin patch arrives!

Beautiful pumpkins - great prices!

 Crazy big stems!!!

 We just love her - - - 

Lissie our harpist!

Sooooo talented!

 Frecon Caramel Apples!

Mmmmmmmm!

 Cider - apple cider - - - and, finally, pear cider!!!

 Jenny and Franks new fall flavors:

maple apple cider sorbet - swoon!

 Gourds for all of your autumn decorating.

 A market shopper showing off her new shirt - 

from the Common Ground Fair in Maine -

We love to hear about other markets, near and far!

And we love the garlic scapes on the shirt!

 Always smiling - - - 

The Golden Valley Girls!

So much fun to have at the market!

See you next week at the EGFM!

Market Meal - Autumn

Shopping list:

French Green Lentils - from the grocery

From the EGFM:

Carrots - 5, rough chopped

Onion - 1, chopped

Garlic - 2, minced

Kale - 2 bunches, rough chopped

Pureblend's Smoked Salt

Eggs - 4

Cherry Tomatoes - 1 pint

St. Pete's Baguette - 1

Shellbark Hollow Catkins  

Easy! Vegetarian! Wholesome! Nutritious!

Cook 1 1/2 cup of dried lentils according to package directions.

Saute the carrots, onion and 1 minced clove of garlic in oil for about 5 minutes

 - you want the carrots to have a nice bite to them. 

 Wash your kale well before chopping!

Isn't this beautiful!

 Then toss it in with the sauteed carrots.

Keep tossing the kale as it cooks with the carrots.

Cook it for only 3 minutes - just wilt it.

Season with smoked salt and pepper.

Add the cooked lentils and dress with a nice olive oil.

In a small saute pan, heat about 1 Tbsp of olive oil,

add the tomatoes and one clove of minced garlic.

Saute over medium low heat, stirring often until the tomatoes begin to melt.

The skins will pop and the juices will run.

Allow to cook a few minutes to thicken the juices.

Season with salt and pepper.

 Fry up 4 over easy eggs,

Place a mound of the lentils on a plat and top with an over easy egg.

Slice the baguette into 3/4 inch slices,

Top with the sauteed tomatoes,

Top with a slice of Catkins cheese.

 Break open the yolk and let it ooze over the lentils!

Enjoy!

Operation: Summer Sweet Corn - Donna's Recipe

Operation Corn Continues

Today, Donna's recipe!

Donna picked a recipe from the Food Network

Stuffed Poblanos with Roasted Corn

The recipe calls for both the poblanos and the corn to get a good roasting:

the poblanos should be nicely charred - it really brings out their flavor!

The flavor of the corn is also enhanced by a good browning in a hot oven.

Donna made the recipe according to the instructions 

except she substituted Shellbark Hollow chèvre

for the cotija cheese.

She served up the Stuffed Poblanos with

Jalapeño Lime Chicken Skewers.

Jalapeño Lime Chicken Skewers  

2 boneless chicken breast

1/4 cup olive oil

1/2 cup Lime juice

2 jalapenos (sliced thinly)

 skewers

For the Chicken Marinade: 

Mix all marinade ingredients. 

Place chicken in a re-seal able plastic bag and cover with the marinade.

Seal bag and place in fridge. 

Let marinate for at least an hour and up to 24 hours.      

  

 Soak skewers in warm water for at least 15 minutes before placing chicken on them.      

Remove chicken from the bag and discard used marinade.

Pat chicken dry. Slice chicken into long strips.

Thread chicken onto the skewers, one piece per skewer.     

Grill chicken over medium-high heat.

Cook skewers 2-3 minutes per side.

Yum!

Hmmmm - what will we pick next week for our focus food ingredient?

Don't be bashful -

You can play along to - 

Submit your recipe to the blog and we'd be happy to feature it!