In This Issue

John Costello

The Hytha Family will rock our stage from 10am to 1pm!

Hello Market Shoppers!

Well, the weather will be seasonal tomorrow, chilly and cloudy, but our farmers will great you with WARM SMILES!!!!  They've got great food this weekend, all the makings for warm soups, roasts, pastas and more. And if you don't have time to cook, there are lots of easy ways to put a farmers' market meal together with minimal effort.

Last week, we had a great cooking demo by Andrew Deery of Majolica.  If you didn't get a chance to see it, you can get two of the recipes in our recipe section.  He had such a good time that he plans to return next season!

With the cooler weather, our massage and cooking demos have come to an end, but they will be back next spring!  In the meantime, we will have live music every week at 10am and our farmers and artisans will continue to bring the freshest and best local food around! This week, John Costello will play on stage!

 And don't forget that the market runs through Christmas.  After Thanksgiving, our hours will be from 10am to noon.


See you at the Market!

      

Anita's Guacamole

Artisan's Gallery & Cafe
One Village 12 oz. bags of coffee beans  $12.75 each or any 2 for $24.00.  Artisans Gallery & Café is proud to offer our signature house coffee "Artisans", roasted locally by One Village; our freshly brewed iced coffee & iced tea,  & Harney Specialty Teas.  We selected One Village as our roaster for our "exclusively blended "Artisans" coffee which is served and sold only at our café.  The folks at One Village believe that "delivering the freshest coffee while maintaining a low carbon footprint is important to us so we limit ourselves to locations within 500 miles from our headquarters".

Backyard Bison
Bison roasts, stews, and short ribs are delicious, healthy and easy in the croc pot.

Baues' Busy Bees
We will have a selection of our honey, beeswax creams and holiday candles.

Birchrun Hills Farm
We'll have a full selection of our cheeses and veal!

Charlestown Farm
Broccoli. .....lots of broccoli and greens and fall veggies!

Country Time Farm
We will have pulled pork for tailgating, BBQ ribs, chops & sausage. We will taking orders for Christmas hams- we only have a limited supply, whole or half $5.79 a pound, thanks.   We will have a new sausage sun dried tomato and basil great in sauce.
Cucina Verde

Deep Roots Valley Farm

Ellen April Handcrafted Soap

HEART Food Truck

JACK'S Farm
USDA Certified Organic lettuce heads this week!

Jenny and Frank's Artisan Gelato
Thanks to all friends old and new who came out for our 1st Annual Factory Store Open House on Sunday. A great time was had by all, and we truly appreciated your sharing your precious time with us.

We have begun accepting pre-orders for Thanksgiving cakes, pies, and larger quantity gelato packaging.  See you friendly neighborhood farmer's market stand for details, or give us a call.

This week at the markets:  Maple Walnut, Mixed Berry Sorbetto, Cinnamon Honey, Pumpkin Pie, Chocolate Supreme and Sea Salt Caramel.  Other flavors are available at the shop, and we'll happily send them along to a market especially for you if you let us know in advance.

John & Kira's
Treat yourself to some of our delicious chocolates!

Lancaster Hummus Co.

Nomadic Pies
We will be taking orders for Thanksgiving pies!  Here's our list:
The Menu:
Apple ($19)
Apple Ginger ($21)
Caramel Apple Crumb ($23)
Cranberry Apple ($21)
Maple Pecan ($23)
Sweet Potato ($21)
Sweet Potato with Pecan Streusel ($21)
Pumpkin ($21)
Quiche ($23)
You can order at the market or online here
North Star Orchard
Chilly weather on tap for the weekend, sure - but warm your hearts and bellies with some of the awesome varieties of fruits and veggies we'll have.

Check it out - the first of the Gold Rush have been harvested (cheers heard all 'round!). Get your first taste this weekend, and remember to stake your claim in the Gold Rush Rush of 2014 (info: northstarorchard.com/GoldRush.php)

If you have more of a sweet tooth, pick out some Winecrisp, Enterprise, Florina, Niitaka and Hosui. Other varieties will be around, of course, as well as cider (which would be a great thing to warm up when you get home. Add some spices and/or rum, and you'll be toasty in no time!)

Veggies will include those fall favorites: leeks, NSO rainbow beets, orange AND purple carrots, butternut squash, and brassicas (broccoli, Romanesco, cauliflower), and more.

Remember, you Zombies, eat locals! 

Oley Valley Mushroom
It's soup time!  Check out these mushroom soup recipes!

Paradocx Vineyard

Peachbottom Farm

Pureblend
Unrefined, Organic Raw Cocoa Mix. From Pureblend.  
Dairy & Gluten Free!  



Quarryville Orchard

Shellbark Hollow Farm

St. Peter's Bakery

Stark Juice

Sweetwater Bakery

Vera Pasta

Wild For Salmon
We'll have our truck stocked with our wild caught Alaskan salmon!

POTATO CELERIAC ROSTI

 

INGREDIENTS

 

4 pounds Yukon Gold potatoes, peeled

1 medium celery root (about 1 pound), trimmed and peeled

2 tablespoons salt

Freshly ground pepper

1/2 cup extra-virgin olive oil

Sour cream, smoked salmon, dill and chives for serving

 

 

DIRECTIONS

1. Shred potatoes and celery root on the large holes of a box grater. Working in batches, wrap in cheesecloth and squeeze out liquid. Toss with salt in a medium bowl. Season with pepper.
2. Preheat oven to 400 degrees. Heat 3 tablespoons oil in a 12-inch ovenproof nonstick skillet over medium-low heat. Spread shredded potato-celery root mixture evenly in skillet; press gently to flatten using a spatula. Cook for 10 minutes. Run spatula around edge to loosen; spoon 2 tablespoons oil around edge. Cook until underside is golden and begins to crisp, 10 to 15 minutes more. Run spatula around edge to loosen; invert onto a plate.

Add remaining 3 tablespoons oil to skillet. Return rosti to skillet, golden side up; press gently to flatten. Cook, shaking occasionally to loosen, until underside is golden and begins to crisp, about 20 minutes. Transfer skillet to oven. Bake until cooked through, 10 to 15 minutes. Return to plate; cut into wedges. Serve with sour cream, smoked salmon, dill and chives.

APPLE-PARSNIP SOUP

 

INGREDIENTS

 

2 apples, preferably Jona Gold or Golden Delicious, chopped into cubes

1 Tbsp of fresh thyme, chopped

4 sage leaves, finely chopped

1 large onion, chopped

3 large parsnips, peeled and chopped

4 oz of pecans, roasted and chopped

4 oz of hazelnuts or walnuts, skinned, roasted and chopped

1-2 Tbsp of butter

1/3 cup of heavy cream

3 oz of birchrun blue cheese, crumbled

Salt & pepper, to taste

4 cups of vegetable or chicken broth

sliced browned mushrooms, for garnish

walnut oil, for garnish

 

Peel the parsnips, apples and onion, and chop into chunks. In a heavy pan, melt butter and add parsnips, apples and onions, together with the chopped sage. Sauté over medium-low heat until onions are translucent and vegetables have softened.

 

Add broth to sautéed apples and vegetables. Add roughly about 3/4 of the toasted nuts, bring to a boil and simmer soup for another 15 min or so. With a handheld mixer or in a blender, puree the soup until everything is smooth, then add cream & blue cheese. Season with salt & pepper, to taste.

 

Slice mushrooms and brown in a bit of butter.

Ladle soup in bowls, drizzle a bit of walnut oil over the top and garnish with the browned mushrooms, remaining nuts and thyme.

Eat. And enjoy!!