What's New....Wild for Salmon is a local business that provides fresh/frozen
wild Alaskan sockeye salmon common good price.
Wild for Salmon is owned and operated by Steve and Jenn Kurian of
Bloomsburg, PA.
The
salmon is caught by Jen and Steve in Bristol Bay, Alaska during the months of June and
July and brought home to be sold at farm markets, restaurants and
health-food stores. Pre-orders are highly recommended. Other items for
sale, cookbooks, grill planks and T-shirts.
Steve & Jenn Kurian
Email: wildforsalmon@yahoo.com
Web: www.wildforsalmon.com
Phone: 570-387-0550
Jack's Farm will be harvesting the season's first Delicata squash.
Soap by Pat will bring a fresh batch of lemongrass and herbal essence soap.
Whole Hearted Bakery will
be bringing pies with the last of the local blueberries, local peach pies,
which are still coming in, lemon blueberry squares, peach muffins, and our usual
fare. They will be making a limited amount of spelt sandwich bread and may
even have some spelt hamburger buns and New England style hot dog buns!
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The
Phoenixville Farmers' Market is a producer/grower market committed to
providing locally grown, fresh food; to preserving our agricultural
heritage; and to building community.
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Phoenixville Farmers' Market
Saturdays
9am-1pm
Bridge St. & Taylor Al.
Behind Family Dollar
Phoenixville, PA
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Artists at the Market
on Second Saturdays
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Health Screenings
by Phoenixville Hospital
on Third Saturdays
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Hello Market Shoppers,
Overall, this year we have been so lucky with the weather at the market. Unfortunately, it looks like we may be getting more rain on Saturday. Rain might be the perfect invitation to enter the rain barrel raffle at the information area of the market. Generously donated by Fiskars, the rain barrel will collect water to use later on your thirsty plants.
Saturday is the first market that Wild for Salmon will be providing salmon at the market, they will also be at the market on the third Saturday of every month.
Another contest announcement for $50.00 of Farmers' Market Dollars is at the bottom of the newsletter!
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Recipe
Although farmed salmon is available all year, wild salmon does have
a season, and that season is now. The wild fish from the Pacific has so
much flavor that it needs little more than a sprinkling of salt. But
the addition of oil or butter and a single herb, combined with a
near-foolproof roasting technique, gives many more options.
Salmon Roasted in Butter
Yield 4 to 6 servings
Time 15 minutes
Be sure
to preheat the butter or oil, along with a little bit of the herb, in a
roasting pan in a hot oven. This preheating causes the fish to sizzle
the instant it's set into the pan, so that it browns before it
overcooks. If you start the fillet in a cold pan, it will simply turn a
dull pink and will not brown until it is as dry as chalk.
Ingredients:
4 tablespoons (1/2 stick) butter
4 tablespoons minced chervil, parsley or dill
1 salmon fillet, 1 1/2 to 2 pounds
Salt and freshly ground black pepper to taste
Lemon wedges
Method
1.
Preheat the oven to 475 degrees. Place the butter and half the herb in
a roasting pan just large enough to fit the salmon and place it in the
oven. Heat about 5 minutes, until the butter melts and the herb begins
to sizzle.
2. Add the salmon to the pan, skin side up. Roast 4 minutes. Remove
from the oven, then peel the skin off. (If the skin does not lift right
off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the
fillet over. Sprinkle with salt and pepper again.
3. Roast 3 to 5 minutes more, depending on the thickness of the
fillet and the degree of doneness you prefer. Cut into serving
portions, spoon a little of the butter over each and garnish with the
remaining herb. Serve with lemon wedges.
Variations
The
basic recipe can easily be varied. An equal quantity of extra virgin
olive oil can be substituted for the butter, and 2 teaspoons basil or
thyme leaves or 2 tablespoons marjoram leaves for the dill, chervil or
parsley. Or peanut oil can be substituted for the butter (with a
teaspoon of dark sesame oil for flavor if you like) and cilantro or
mint for the dill, chervil or parsley; with this version, use lime
instead of lemon.
Source: The New York Times
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Looking Ahead
John and Kira's will be back next Saturday with their exceptional chocolates! Yum!
Coming Soon... our Salsa Making Contest! If you are interested in being one of a limited number of participants in our salsa making contest and taste test stop by the information area this weekend or drop us an email! The prize will be $50.00 in Market Dollars! Stay tuned for more details on the contest.
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