Farmers Market Annex Newsletter

Friday November 21st 2014

Thanksgiving....

less than a week away ~ oh, my!

Everyone has their family favorite holiday recipes and this week we will give you some of ours to try out. Stay tuned for our holiday cookie favorites that we will be sharing in December.

Christmas Tree Lot Open!!!!

November 21st-26th 9am to 9pm

Closed Thanksgiving day

Nov 28th - Dec 23rd 9am to 9pm, Christmas Eve limited hours

Check the complete calendar here!

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Small Business Saturday

November 29th 2014

We are an AMEX approved "small business" if you participate in the Shop Small movement to earn cash back!
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SANTA
10am to 2:30pm
Nov 28th - 30th

Dec 6th - 7th

Possibly the 15th & 16th

but he gets pretty busy this time of year!

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on Twitter so that you can stay up on all the fun we are planning!

Come and see for yourself what ELSE is new!

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and stay tuned for the details of our upcoming events.

Small Business Saturday - AMEX Offer

AMERICAN EXPRESSŽ
SMALL BUSINESS SATURDAYŽ | NOV 29 | SHOP SMALLŽ

$10 STATEMENT CREDIT * 3

Come support our Small Vendors

YOU'RE PART OF THE OFFER. LEARN MORE ABOUT IT.

On Small Business Saturday, Nov 29, American Express is giving American Express Card Members an exclusive $10 statement credit (up to THREE TIMES) offer redeemable at qualifying* American Express Card accepting small merchants.

Follow this link for complete details

Did someone say side dish?

In or out of the bird this stuffing is delicious!

Awesome Sausage, Apple & Cranberry Stuffing

via Allrecipes.com

"Freshly toasted bread cubes, turkey sausage, chopped apples and dried cranberry combine to create a tasty fruited stuffing for a 10-pound turkey."

INGREDIENTS:

1 1/2 cups cubed whole wheat bread

3 3/4 cups cubed white bread

1 pound ground sage sausage

1 cup chopped onion

3/4 cup chopped celery

2 1/2 teaspoons dried sage - more if using FRESH

1 1/2 teaspoons dried rosemary - more if using FRESH

1/2 teaspoon dried thyme - more if using FRESH

1 Golden Delicious apple, cored and chopped

3/4 cup dried cranberries

1/3 cup minced fresh parsley

3/4 cup turkey stock

4 tablespoons unsalted butter, melted

DIRECTIONS:

1. Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.

2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.

3. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.

Some additional helpful hints:

I prepare this stuffing one day in advance w/o baking it (although fully cook the sausage, of course). Since I stuff my bird with other things (like onion, garlic, rosemary, lemon and orange), I make this the night before, very lightly grease a casserole dish, drizzle a very small amount of butter (just a bit) on the top to keep it moist and RESERVE ALL THE LIQUIDS UNTIL READY TO BAKE, pop it in the fridge overnight. The next day, add the liquids (broth and melted butter) - I usually add more broth since I will not be baking it in my turkey, it will need more broth (use your judgment depending on how much you are making), bring it to room temperature and then heat it through for about 35-45 minutes, ovens vary, so just make sure it is hot when ready to serve.

Fresh herbs gives this a HUGE flavor kick. You have to use more but it can never really be overdoing it.

If you bake it you can transfer to a crock pot to free up some room in the oven if needed.

Want to ditch those marshmallows on your sweet potatoes this year? Try this delicious streusel version.

Streusel Sweet Potatoes

"A delicious mashed sweet potato casserole with a crunchy pecan topping. Easy to make-ahead, this recipe bakes in only 30 minutes."

INGREDIENTS:

3-4 Sweet Potatoes

1/2 cup white sugar

2 eggs, beaten

1/2 teaspoon salt

4 tablespoons butter, softened

1/2 cup milk

1/2 teaspoon vanilla extract
1/2 cup packed brown sugar

1/3 cup all-purpose flour

3 tablespoons butter, softened

1/2 cup chopped pecans

DIRECTIONS:

1. Heat oven to 400 degrees

2. Poke a couple holes in your washed potatoes. Bake on sheet pan for 45 minutes or until fork tender.

3. Lower oven to 325 degrees

4. Scoop out potato from skin.

5. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.

6. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.

7. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Fresh green beans..... yes please!
Try something lighter than that heavy casserole.

Sauteed Parmesan Green Beans

"Fresh herbs like oregano, basil, or thyme can be tossed with the cheese just before serving to add a different taste."

Ingredients

2 lbs fresh green beans, trimmed

2 garlic cloves, minced

4 tablespoons unsalted butter

4 tablespoons extra virgin olive oil

1/4 cup parmesan cheese

handful slivered almonds

kosher salt

freshly cracked black pepper

Directions

Heat a large saute pan and add the oil and butter.

When hot, add the green beans, almonds and garlic and season generously with salt and pepper.

Toss occasionally and cook until almost tender but still a bit crisp, over medium heat.

Place in a warm dish and grate the cheese over the beans just before serving.

** yes you can always toss in the bacon if you wish

Call us. Email us. Stop by and see us in person. We are here to serve YOU so let us know how we can better do that.

We hope to see you soon!

Sincerely,

Audrey Grzeskowiak
Farmers Market Annex, CFO
612-573-0148

www.FarmersMarketAnnex.com