Where The Harvest and Hillsdale Meet -- Sundays 10am - 2pm» Vendor newsletters

Savory et Sweet Menu March 7 2010 Market

admin — Sun, 07 Mar 2010 02:23:40 +0000

We offer 2 crepe batters. Separate equipment available for cooking, please specify.
White (unbleached gluten flour with real eggs, real butter & milk),
Dairy & Gluten Free Buckwheat (G.F.flour mix, buckwheat, whole grain drink, vegan butter & real eggs) Cooked in vegan or real butter ~ please specify
+ We now have SOY cheese & protein crumble to substitute in any of today’s offerings +

Savory Crepes:

*Denotes products purchased from fellow market vendors*

Ham $7

Smoked honey ham, onions sauteed in olive oil-red wine-thyme, gruyere cheese & spinach*

Veggie $7

Pan seared asparagus, roasted red pepper sauce, goat cheese, toasted walnuts & spinach*

Cheese $5

Choice of brie, blue OR smoked mozzarella & spinach* (add ONE ingredient your choice for $1)
(Dairy-free soy cheese: smokey provolone or cheddar with spinach)

Blue Cheese Pear $6

blue cheese, pear, dried crancherries, hazelnuts* & spinach*

Sweet Crepes

Plum $6

Greenville Farms dried plums*, Ayers Creek organic Dysan Plum preserves*, toasted walnuts with powdered sugar & whipped cream

Tropical $7

Fresh pineapple, lime curd, coconut cream & banana served with powdered sugar & whipped cream

Paris $5

Brown sugar, butter & lemon with powdered sugar & whipped cream

Dark Chocolate Banana $6

with powdered sugar & whipped cream

Other

Soup $6 bowl & $3.50 cup

pureed Cream of Roasted Red Pepper with vegetable broth, cauliflower, potatoes, onions*, garlic,
served with creme fraiche & bread

Menagerie Snack Plate $7

Selection of winter fruits* & veggies* with nuts*, cheese and other goodies!
Served with market bread & hummus, and mini whipped cream filled crepe

Beverages

Hot Tea $2
Hot Chai $3
Hot Coffee: Starbucks “Via” in Dark Roast or Columbian $2
Dark Chocolate Hot Cocoa with whipped cream $2.50
“Hot Lips” soda $2.25

Water $1

A Reason to Have Your Garden Ready

admin — Wed, 03 Mar 2010 19:53:17 +0000

Gales Meadow Farm will be back at the Hillsdale farmers market on Sunday, March 7th. We will be bringing many kinds of hardy vegetable starts, the kind that can be planted right now. There is no need to wait until June or July to enjoy fresh vegetables from your garden!

Here is what we will have:

* A hardy lettuce mix, including many kinds of lettuce – red and green leaf, romaine, and butterhead. 15 or more heads in one pot.
* Simpson Elite green leaf lettuce
* A mix of Bulls Blood, Detroit Dark Red, and Golden beets and a few pots with just one variety of beets
* A mix of endive and escarole
* Hardy bulb fennel
* Broccoli
* Little Marvel and Dwarf Gray Sugar Peas, both of them suitable for planting in the ground or in containers.
* Garden Sorrel
* White and Purple Kohlrabi
* Spigariello
* Mixed Kale
* Rainbow Chard
* Catawissa Topsetting onions

Topsetting onions?

Maybe you don’t know about the topsetting onions. Each of the tiny bulbs we planted in January will turn into 5-10 red spring onions, But you don’t want to pull them all. As they mature, tiny new onion bulbs will grow at the top of succulent stems. Let those harden a bit and replant them for a super abundant crop next year.

We will also be bringing a few “mini-gardens.” These are gallon pots with hardy greens or lettuce. They do not need to be transplanted – just keep them in a sunny spot and pluck off a few leaves or pea shoots at a time for a salad or garnish.

Check our website (link) for more information about our vegetable varieties and herbs.

- Anne Berblinger, Gales Meadow Farm

Savory et Sweet Menu February 21 2010 Market

admin — Sat, 20 Feb 2010 19:10:24 +0000

We offer 2 crepe batters. All share equipment with wheat & nuts:
White (unbleached gluten flour with real eggs, real butter & milk),
Dairy & Gluten Free Buckwheat (G.F.flour mix, buckwheat, whole grain drink, vegan butter & real eggs) Cooked in vegan or real butter ~ please specify

Savory Crepes

Flying Tomato $7

Rotisserie chicken breast, Gathering Together Marinara sauce*, ricotta cheese, parmesan cheese, fresh tomatoes, pesto* & spinach*

Veggie $6

chipotle cheddar cheese, tomatoes, onions*, salsa verde, sour cream & avocado with spinach
(add chicken breast $1)

Cheese $5

Choice of jack, blue OR chipotle cheddar & spinach* (or soy cheese: smoky provolone, cheddar with spinach)
(add ONE ingredient your choice for $1)

Blue Cheese/Pear $6

blue cheese, pear, dried crancherries, hazelnuts & spinach

Sweet Crepes

Paris $5

Brown sugar, butter & lemon with powdered sugar & whipped cream

Huckleberry-Lemon Curd $6

with powdered sugar & whipped cream

Plum $6

Greenville Farms dried plums*, Ayers Creek organic Damson Plum preserves*, toasted walnuts with powdered sugar & whipped cream

Dark Chocolate Banana $6

with powdered sugar & whipped cream

Other

Soup $6 bowl & $3.50 cup

classic chicken vegetable in chicken broth, white wine, onions*, garlic, mixed market vegetables*, thyme, bay & tiny pasta
served with bread

Menagerie Snack Plate $7

Selection of winter fruits* & veggies* with nuts*, cheese and other goodies!
Served with Fressen Beer bread & smoked salmon spread, and mini whipped cream filled crepe

Beverages

Hot Tea $2
Hot Chai $3
Hot Coffee: Starbucks “Via” in Dark Roast or Columbian $2.50
Dark Chocolate Hot Cocoa with whipped cream $2.50
Hot Lips soda $2.25
Water $1

Savory et Sweet Menu February 7 2010 Market

admin — Sat, 06 Feb 2010 05:14:09 +0000

Savory Crepes

Who Dat $7

Bay shrimp, spicy & creamy Remoulade sea food sauce, tomatoes, green onions*, avocados & spinach*

Colt $7

Shaved, rare deli roast beef, blusabi sauce, red onion*, toasted walnuts, avocado & spinach*

Veggie $6

colby-jack cheese, tomatoes, onions*, fire roasted salsa, sour cream & avocado with spinach

Cheese $5

Choice colby-jack, havarti & spinach* (or soy cheese: smokey provolone, cheddar with spinach)
(add ONE ingredient your choice for $1)

Blue Cheese/Pear $6

Market pears with blue cheese, dried cherries, toasted walnuts & arugula

Sweet Crepes

Paris $5

Brown sugar, butter & lemon with powdered sugar & whipped cream

Huckleberry-Lemon Curd $6

with powdered sugar & whipped cream

Apricot $6

Dried apricots, organic apricot preserves, toasted almonds with powdered sugar & whipped cream

Dark Chocolate Banana $6

with powdered sugar & whipped cream

Other

Menagerie Snack Plate $7

Selection of winter fruits* & vegies* with nuts*, cheese and other goodies!
Served with Fressen Beer bread & brie cheese, and mini whipped cream filled crepe

Beverages

Hot Tea $2
Hot Chai $3
Hot Coffee: Starbucks “Via” in Dark Roast or Columbian $2.50
Dark Chocolate Hot Cocoa with whipped cream $2.50
Hot Lips soda $2.25
Water $1

Ayers Creek Farm Newsletter February 7 2010 Market

admin — Sat, 06 Feb 2010 05:09:22 +0000

We will be at the Hillsdale Farmers’ Market this Sunday, 7th of February. The market opens at 10:00 AM.

This has been the year of the rutabaga. The white rutabaga is delicious raw as well as cooked. Our friend Kathrine Deumling provided us with the following recipe.

Winter Slaw

This “slaw” was a true “cook with what you have” invention the day of class upon discovering that there was no chard or collard greens at the farmers’ market (for the above-mentioned recipes). There were beautiful cabbages, rutabagas and carrots. Quantities are definitely approximations and please feel free to substitute other veggies or omit certain ones. Turnips instead of rutabagas, etc.

½ a small to medium green cabbage (red would be fine too)
2 medium carrots
½ very large rutabaga or several small ones
2-3 greens onions (scallions), thinly sliced
handful of cilantro, roughly chopped

Dressing:
Juice of 1 lime or lemon
1-2 tsps. Dijon mustard
1-2 Tbs mayonnaise
1 – 2 tsps. Ground cumin
pinch of chili flakes
salt
pepper
3 Tbs olive oil

Thinly slice the cabbage, grate the carrots and rutabaga and put in large salad bowl. Add scallions, cilantro. Mix all dressing ingredients well and pour over vegetables. Mix well. Let rest for 20 min — 1 hour to soften the vegetables and let flavors meld. Adjust seasoning.

Katherine Deumling
www.cookwithwhatyouhave.com

Here is what we we will have this week:

Freshly Dug and Harvested:

Mixed heading type chicories:

We will have bags of loose leaves and whole heads.

Rutabagas, Gobo, Parsnips & Hamburg Parsley

Storage vegetables:

Sweet Potatoes, Winter Squash

Dry Goods:

Dried peppers:

Aci Sivri and Joe’s Long Cayenne.

Dry Beans:

Corn:

Roy’s Calais Flint and Amish Butter meal

Popcorn

Carol and Anthony Boutard
Ayers Creek Farm

Savory et Sweet Menu January 24 2010 Market

admin — Sat, 23 Jan 2010 21:37:07 +0000

Savory Crepes

Greek $7

Rotisserie chicken breast, feta cheese, creamy garlic sauce, tomatoes, kalamata olives & spinach

Veggie $6

Pan seared yams, spicy blackberry sauce, toasted walnuts, creme fraiche & spinach

Cheese $5

Choice of soy cheese (smokey provolone), feta OR chipotle cheddar cheese & spinach
(add ONE ingredient your choice for $1)

Blue Cheese/Pear $6

Market pears with blue cheese, dried cranberries, toasted walnuts & arugula

Sweet Crepes

Paris $5

Brown sugar, butter & lemon with powdered sugar & whipped cream

Huckleberry-Lemon Curd $6

with powdered sugar & whipped cream

Caramel Apple $6

with powdered sugar & whipped cream

Dark Chocolate Banana $6

with powdered sugar & whipped cream

Other

Menagerie Snack Plate $7

Selection of winter fruits & vegies with nuts, cheese and other goodies!
Served with Dave’s Killer bread, smoked tomato hummus and mini whipped cream filled crepe

Today’s Soup: Tortilla soup $6 Bowl ~ $3.50 cup

chicken broth with tomatoes, green chilis, fresh corn & black olives.
Served with blue tortilla chips, cheddar cheese & bread

Beverages

Hot Tea $2
Hot Chai $3
Hot Coffee: Starbucks “Via” in Dark Roast or Columbian $2.50
Dark Chocolate Hot Cocoa with whipped cream $2.50
Hot Lips soda $2.25
Water $1

Ayers Creek Farm Newsletter January 24 2010 Market

admin — Fri, 22 Jan 2010 22:10:12 +0000

We will be at the Hillsdale Farmers’ Market this Sunday, 24th of January. The market opens at 10:00 AM.

What did big old Musquée weigh? That fine specimen was 47.5 pounds or 21.5 kilograms. Hope you all enjoyed sharing it with one another. Now for the winners. No one indicated the units, so we have two winners. Carmella guessed 50, closest to the weight in pounds. Kathleen guessed 23, and that is the closest in kilograms. Both of you will have a Ayers Creek Farm bag with your name on it at the market.

In the last newsletter, we made a passing reference to hominy, and it generated several inquiries. Hominy is corn that is steeped in an alkaline solution overnight, and then washed and cooked gently until the kernels “bloom.” The midwestern tribes made hominy from the lye of wood ash. That practice was adopted by the early settlers. “Spanish hominy” was made by using hydrated lime instead of lye. Hydrated lime, or cal in Spanish, is used to make nixtamal, which is ground to made tortillas and tamales. Food grade hydrated lime is readily available in stores selling to the Latino community. As we noted, the Amish Butter popcorn makes a very good white hominy. Roy’s Calais Flint makes a fine yellow hominy.

Here is how to make Spanish hominy. Be very careful with the hydrated lime, it is very caustic and should be kept well away from children and careless adults.

In an enamel pot, add two tablespoons of hydrated lime per pound of corn, add water to cover the kernels by an inch or so. Heat the pan to a bare simmer, don’t boil, and let cook for 40 minutes to an hour. The solution will turn a lurid yellow and the fragrance of corn will fill the kitchen. Take the pan off the heat and let the mixture steep overnight at room temperature or on the back stoop. The next day, strain off the lime and liquid into the compost bucket. Rinse the kernels vigorously several times until they are clean. The outer skin of the kernel, the pericarp will wash away. The orange and white kernels look just like candy corn.

If you have a slow cooker, you can use it to cook the hominy. Refill the pot with the corn and fresh water. Cover the kernels well as they will absorb a good deal of water. Bring to a boil and then simmer until the kernels split open as little flowers. The hominy now ready to use in a pozole or soup.

Making hominy is messy and, though the preparation is simple and not a lot of work, it is hardly fast food. From Philadelphia to Portland, and south to New Orleans, hominy vendors plied the streets of cities, along with pepper pot (tripe stew) and other prepared food vendors. In the early 19th century, urban living quarters were rudimentary, and many people lived in boarding houses without their own kitchen. Tripe is a dish best prepared far from where it will be consumed, as the intestinal fragrance lingers in the house. Prepared hominy and tripe were cheap and nourishing food for working people. The same combination, hominy and tripe, is found in the Mexican menudos. We are a house divided on the matter of tripe, but find satisfying harmony in hominy.

Here is what we we will have this week:

Freshly Dug and Harvested

Mixed heading type chicories

We will have bags of loose leaves and whole heads.

Rutabagas, Gobo, Parsnips & Hamburg Parsley, Potatoes

Storage vegetables

Sweet Potatoes, Winter Squash

Dry Goods

Dried peppers

Aci Sivri and Joe’s Long Cayenne.

Dry Beans

Corn

Roy’s Calais Flint and Amish Butter meal

Popcorn

Carol and Anthony Boutard
Ayers Creek Farm

Savory et Sweet Menu January 10 2010 Market

admin — Sat, 09 Jan 2010 18:39:14 +0000

Savory Crepes

Ham $7

Smoked honey ham, peppered salami, cheddar cheese, red onion, mustard creme fraiche, tomatoes, & spinach
(Also available as veggie with soy crumble)

Veggie $7

Pan seared asparagus, pan roasted fingerling potatoes, mozzarella cheese, marinated roasted red pepper sauce, avocado & spinach

Special $7

Rotisserie chicken breast, cheddar cheese, tomatoes, avocado, red onion, chipotle salsa, sour cream & spinach

Cheese $5

Choice of cheddar, goat OR blue cheese & spinach
(add ONE ingredient your choice for $1)

Blue Cheese/Pear $6

Market pears with blue cheese, dried cranberries, toasted walnuts & arugula

Sweet Crepes

Paris $5

Brown sugar, butter & lemon with powdered sugar & whipped cream

Huckleberry-Lemon Curd $6

with powdered sugar & whipped cream

Caramel Apple $6

with powdered sugar & whipped cream

Dark Chocolate Banana $6

with powdered sugar & whipped cream

Other

Menagerie Snack Plate $7

Selection of winter fruits & veggies with nuts, cheese and other goodies!
Served with Dave’s Killer bread & smoked salmon and mini whipped cream filled crepe

Today’s Soup: Garden Vegetable Soup: $6 Bowl ~ $3.50 cup

Mixed market vegetables in vegetable broth with white wine, garlic, onion, bay, thyme & tiny couscous, lentils, beans, orzo & quinoa
Served with bread

Beverages

Hot Tea $2
Hot Chai $3
Hot Spiced Cranberry Juice $3
Hot Coffee: Starbucks “Via” in Dark Roast or Columbian $2.50
Dark Chocolate Hot Cocoa with whipped cream $2.50
Hot Lips soda $2.25
Water $1

Ayers Creek Farm Newsletter January 10 2010 Market

admin — Fri, 08 Jan 2010 05:44:53 +0000

We will be at the Hillsdale Farmers’ Market this Sunday, 10th of January. The market opens at 10:00 AM, regardless of rain, snow or even overly bright sunshine. We were thinking it would be fun to celebrate our 100th market at Hillsdale. Trouble is, this will be the 120th time we have set up our tent at the market.

Not wanting to waste an opportunity to have fun, we will be slaying our largest squash of the season. It’s big and perfect for a farm’s 120th anniversary, also know as the ‘Squash Anniversary’ in some market districts. We will have a variation on “how many beans are in the jar?” Jot down your name and how many pounds you all think the squash weighs. Whomsoever guesses correctly, or closest, will be eligible to receive a complimentary oh so fashionable Ayers Creek Farm shopping bag at a future market.

We will bringing a good number of our smaller squashes as well. We will have them priced in advance. Normally, the greens take up a lot of space in the van. This ain’t a green winter, folks, but it was a good squash summer. So we will fill the void with winter squash. Keep the fruits in a warm, dry place until you are ready to use them. They are at their prime for the next three months.

Squash are among the oldest cultivated plants. Remains of cultivated squash found at Guilá Naquitz cave in Oaxaca, Mexico have been dated at a bit shy of 9,000 years old. The impetus to cultivate squash may have been their usefulness as containers. Squash seeds are an important ingredient in Oaxacan cooking. The seeds of all of our squash are delicious, so pause before throwing them in the compost bucket.

If you like making hominy, try using Amish Butter kernels. Makes a good white hominy.

Freshly Dug and Harvested

Mixed heading type chicories

We will have bags of loose leaves and whole heads.

Rutabagas

Wednesday’s NY Times had a charming description of some crazy farmer who spends his time asking his customers to try the rutabagas (link). Linked below, you all will recognize the pitch. Happily, when people taste them, they return for more. We will have some soft red wheat if you want to try the salad. We also sauté diced rutabaga and add it to chicory salads.

Gobo

Parsnips & Hamburg Parsley

Potatoes

Storage vegetables

Sweet Potatoes

Winter Squash

Dry Goods

Dried peppers

Aci Sivri and Joe’s Long Cayenne.

Dry Beans

Corn
Roy’s Calais Flint and Amish Butter meal
Popcorn

Carol and Anthony Boutard
Ayers Creek Farm

Savory et Sweet Menu December 20 2009

admin — Sat, 19 Dec 2009 20:14:20 +0000

Savory Crepes

Sausage& egg $7

with market sausage, scrambled market eggs, colby-jack cheese, sauteed peppers & onions,
tomatoes & spinach. Served with salsa & sour cream
(Also available as a Veggie with soy crumble)

Cheese $5

Choice of colby-jack, blue cheese OR fresh mozzarella & spinach
(add ONE ingredient your choice for $1)

Sugar Plum $6

Dried market plums, brown sugar, blue cheese, toasted walnuts & spinach

Sweet Crepes

Strawberry/banana $6

with powdered sugar & whipped cream

Tiramisu $6

Coffee & rum flavored tiramisu marscarpone & shaved dark chocolate with powdered sugar and whipped cream

Paris $5

Brown sugar, butter & lemon with powdered sugar & whipped cream

Dark Chocolate $5

with powdered sugar & whipped cream

Beverages

Hot Tea $2 Hot Chai $3 Hot Spiced Cranberry Juice $3
Hot Coffee: Starbucks “Via” in Dark Roast or Columbian $2

Dark Chocolate Hot Cocoa with whipped cream $2.50

“Hot Lips” soda $2.25

Water $1