Market News

Happy Labor Day Weekend. I hope the rain we are getting this weekend is not ruining your plans. Double Star Bar Farms and Wild Flours are on vacation this week. Health Harvest Breads returns to us after a lengthy absence. Risa brings to us a variety of breads, including Ezekiel, plus cookies, biscuits and granola. The Blue Porch introduces a black rice salad to the Market. Rainbow Hill Farm has four different of varieties of apples available this week, including some specifically made for processing.

Looking at some of the vegetables this week, there are plenty of beans, peppers and tomatoes available. Rocky Glade Farm even has collard greens and kale on the Market this week.

Flying S Farms brings purple hull peas to the Market this week. Here is a note from Catherine:

It’s shelling time in the South! Bring back precious memories of sitting on the porch and shelling peas or nightmares because you had to help shell peas. Don’t think there is anything much better than a bowl of peas and cornbread!! These peas are white with a pink eye, can be used fresh or allow to dry for later use.

I know it is is still hot out there and does not seem like soup season, but you can prepare for cooler weather and make this week’s recipe and freeze for later.

There are plenty of other products available this week. Browse the categories to see what your will find.

Thanks so much for your support of Stones River Market, all of our growers, local food, and our rights to eat it. We’ll see you on Wednesday at Southern Stained Glass at 310 West Main Street from 5:00 to 6: 30 pm!

Recipes

Please, share your recipes with us on the Recipes tab. We’d all love to know how you use your Stones River Market products, so we can try it too! I am taking a break from recipes this week. If you have created a dish and want to share with everyone, please send it to me.

In anticipation of approaching cooler weather, this recipe comes to you from Yummly and The Kitchn using several items from the Market.

How to Make Chicken Soup
Makes 6 to 8 servings

Ingredients

• 1 large yellow onion, peeled and diced
• 3 stalks celery, diced
• 3 carrots, peeled and diced
• 1 to 3 garlic cloves, to taste
• 1 1/2 pounds (about 6) chicken thighs, preferably bone-in
• 1 bay leaf
• 1 to 2 quarts chicken stock, store-bought or homemade
• 1/2 pound noodles
• 2 teaspoons vegetable oil
• 1 to 3 teaspoons salt

Equipment
6-quart Dutch oven or soup pot
Long-handled spoon
Pasta pot

Instructions
1. Cook the Vegetables: Warm a teaspoon of oil over medium heat in the dutch oven or soup pot. Add the diced onions, celery, and carrots with a pinch of salt. Cook, stirring occasionally, until the vegetables just start to soften, 3-5 minutes. Clear a space in the middle of the pan and add the garlic. Cook until aromatic, about 30 seconds, then stir the garlic into the vegetables.

2. Sear the Chicken: Remove the skin from the chicken thighs, but leave the bone in. (Boneless chicken thighs are also fine in this recipe, but the bones add richness to the broth.) Move the vegetables to the edges of the pan and warm the remaining teaspoon of oil in the middle of the pan. When hot, add the chicken thighs, fitting them into a single layer. It’s ok if they are snug. Cook without moving for about 3 minutes, until the underside is seared golden. Flip the thighs and sear the other side until golden.

3. Add the Broth and Simmer: Add the bay leaf and 1/2 teaspoon of salt to the pot. Pour in one quart of the broth, reserving the remaining quart for later. Bring to a simmer, then reduce the heat to medium-low. Simmer for 30 minutes.

4. Shred the Chicken: Move the pot off the heat and transfer the chicken to a plate with a slotted spoon. Use two forks to pull the meat apart into shreds (or chop into cubes). Remove and discard any bones. It’s ok if the meat is still a little pink in the middle at this point.

5. Cook the Pasta: Bring a separate pot of water to a boil for the pasta. When boiling, salt the water generously and add the pasta. Cook until the pasta is barely al dente and the drain. Alternatively: Add the second quart of broth to the soup, bring to a simmer, and cook the pasta in the soup itself.

6. Finish the Soup: Return the shredded chicken to the soup and bring to a simmer. If the chicken wasn’t quite finished cooking, continue simmering until it has cooked through. Add the noodles to the soup. If a thinner broth is desired, add additional chicken broth. Remove the bay leaf, and taste the soup. Add salt and pepper to taste. Remove from heat and serve.

Additional Notes:
• Extra-Easy Chicken Noodle Soup: Substitute 3 cup pre-cooked shredded chicken or shredded supermarket rotisserie chicken for the chicken thighs in this recipe. Reduce simmering time to 10 minutes, or until the vegetables are cooked to taste.

• Long and Slow Chicken Noodle Soup: Want to make the real thing? OK! Simmer a whole chicken in water until the meat falls off the bones. Pull off the meat and return the bones to the pot with some vegetables to complete the chicken stock. The build your soup as above, using this fresh chicken stock and the reserved chicken meat.

• To Freeze Some the Soup: Remove the portion of soup to be frozen before adding the pasta. When reheating the soup, cook the pasta separately and add it to the individual bowls.

• Avoiding Mushy Noodles: The noodles will continue absorbing liquid from the leftover soup as it cools, gradually becoming softer and mushier. If you don’t like mushy noodles in your leftover soup, keep the pasta and soup separate and add the pasta to bowls individually.

Life on the Farm (Week 36)

Well, putting it all up is in full swing. Soups to can, snacks to dehydrate, cukes to pickle, salsas to process. I have a 3 gallon bin of “Clausen knock-off” fermented dill pickles bubbling away in the pantry as we speak. My first trial with fermenting. If the recipe is true to form, and I get my “Clausen Dills”, I will be ecstatic! I love those crisp, salty, tangy deli dills. I’ll keep ya’ll posted. Maybe I’ll get the nerve to ferment some cabbage next week for sauerkraut; love it on Tofurky Beer Brats and fresh made buns.

I know I am always complaining about the deer…but, they are a lot to complain about. The latest is the eating of ripening watermelon. Yes, they bite right into the big melon.

How do their little mouths do it?

Thus far honeydew and cantaloupe have escaped, but I am sure that is not going to last. The trial of edemame is probably over (mowed down this week by the critters) and the fall peas…well probably history. 200 feet of both…sad to see. How much does that 10ft high fence cost again?

Safety in numbers?

The Market is now open for a wide selection of warm weather produce.

Ordering will be open from Sunday morning until Monday 8pm. Get your orders in now so harvesting can begin specific to your requests.

Deliveries will be made Wednesday per usual to your chosen Dropsite Location .

Recipes for your consideration

Coleslaw is easy to make even if you don’t follow the recipes to the letter. The creamy, sweet, tangy, crunch can be a traditional side-salad, a southern traditional hot sandwich topper or a quick lunch meal on the go.

Creamy Coleslaw

1 cup Veganaise or Nayonaise
2 Tbsp Dijon mustard
2 Tbsp apple cider vinegar
2 Tbsp maple syrup or sugar
1 Tbsp celery seed, grind a bit in a mortar and pestle to soften seeds
1 small onion or shallot, minced
1/2 tsp sea salt
1 # shredded cabbage
1 pepper, sweet (bell, banana, paprika), fine slice or chop
1 cup red cabbage (optional), shredded
1 carrot, grated (optional)

Whisk first 7 ingredients together. Fold into shredded veggies. Season with salt and pepper as needed.

This classic Hungarian stew makes its own liquid as it cooks. Be sure to use sweet Hungarian paprika for the best flavor and color. Serve over bite-sized pasta (bowties, or other similar) or mashed potatoes.

Paprikash

2 lb wheatmeat/seitan (Whitewave brand), ripped into bite-sized pieces
Salt and freshly ground pepper to taste
1 Tbsp vegetable oil
1 large onion, thinly sliced
1 red bell pepper, cored, seeded, and cut into thin strips
1 green bell pepper, cored, seeded, and cut into thin strips
4 Tbsp paprika (substitute: 3 fresh paprika pepper, minced)
1 Tbsp all-purpose flour
1/2 cup dry white wine or vegetable stock
1 lb paste tomatoes, diced
1/2 cup sour Supreme (Tofutti brand)
Chopped fresh parsley for garnish

Season the wheatmeat liberally with salt and pepper. Heat the oil in a large pot and, working in batches, lightly brown the wheatmeat on all sides. Remove to a plate and sauté the onions in the same pot until tender but not browned, about 5 minutes.

Add the peppers and sauté another 5 minutes.

Add the paprika and flour and stir until the paprika becomes fragrant, about 1 minute.

Add the wine and stir to scrape up the brown bits in the bottom of the pan.

Stir in the tomatoes and return the wheatmeat to the pan.

Simmer tightly covered over low heat or bake in a 300F (150C) oven until cooked through, about 20 minutes.

Place the SourSupreme in a small bowl and stir into it some of the liquid from the pot. Add the mixture back to the pot and stir to mix well. Serve garnished with chopped parsley.

Simple, beautiful, and fresh.

Tomatoes on Filo

1 packet filo pastry
4-6 tomatoes, sliced ¼"
1-2 green onion, sliced
Good olive oil
Salt and pepper
Fresh parsley and oregano, chopped

Coat an ovenproof dish with some olive oil.

Open the packet of filo pastry. Take out a layer at a time and wrinkle it loosely on the pan, as artistically as you like. Repeat with a sheet at a time until you cover up the dish. Lightly brush the top with olive oil.

Arrange the sliced tomatoes, overlapping on top of the pastry keeping the edges exposed.

Sprinkle the spring onions on top.

Sprinkle with chopped parsley and fresh oregano.

Sprinkle with salt and pepper.

Drizzle with olive oil.

Bake in a preheated oven 350F for 10 minutes or until the pastry turns golden. Watch it closely, as it burns easily.

Adapted from: http://goodfoodeveryday.wordpress.com/

If anyone has some good recipes for this week’s ingredients, pop on over to the website and enter them there for everyone’s benefit!.

Did You Know…

The Twin Cities Veg Fest is coming to town in September. I am going to enjoy the food, because I am going to enjoy the food! Come have some fun and eat some good, legal food with us.

Sunday, September 28, 2014 from 10 am to 4 pm
Coffman Memorial Union at the University of Minnesota, Twin Cities campus

Subscription Box Highlights

Anticipated this week for the CSA/Subscription Boxes:

Tomatoes
Summer squash
Zucchini
Cucumbers
Sweet peppers
Kale
Cabbage
Onions
Garlic chives
Basil

Start your meal planning now!

We hope to feed you soon!

Roger and Lara

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