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Farmers' Market Coop of East Liberty Update

Posted 10/13/2011 11:00pm by Val Kennedy.

Update for Saturday October 15th

We had a great market last saturday with tons of locally grown fruit and vegetables.  I expect more of the same this Saturday.  The update is kind of long this week because there is so much going on.  But please read through it.

Kudo's to the PG Food Writers

I have always thought we have a great group of food writers at the Post-Gazette.  Thats why I often include links to articles and recipes that appear in the Thursday Food & Flavor section.  They do such a great job covering the farmers market scene, new restaurants and all things related to food.  Well they were recently recognized by winning an award from the Association of Food Journalists.  They won first place for Best Newspaper Food Coverage.  Check out the article:

http://www.post-gazette.com/pg/11286/1181470-34.stm

So congratulations to Bob Batz, Miriam Rubin, Grethcen McKay and the whole gang at the PG!

SAVE THE QUINCE UPDATE

We still had some quince available at the market last week, but I am not sure about this Saturday.  With the bushel that I purchased, I gave half of it to Kevin Sousa at Salt of the Earth restaurant.  I am not sure what he did with it, but am sure he will put it to good use.  A trip to Salt for dinner or snack is always worth the trip-  so stop by and see what Kevin did with his quince.  

I used mine to make a big batch of Membrillo (quince paste).  It turned out well.  It has a deep red color and a sweet and tart taste.  I want to share it with folks, so we decided to give away a 1 oz. piece with each half pound purchase of any goat cheese product from Riverview Dairy.  Quince goes really well with goat cheese.  So please stop by the PA Made Cheese stand.

Speaking of PA Made Cheese, we also have some new cheeses from God's Country Creamery in Potter County.  We got a new wheel of Havarti, but also a wheel of Gruyere.  It looks just beautiful.  We will be giving out free samples on Saturday.  So dust off the fondue pot and get ready to make some fondue.  Here is a fondue recipe from the God's Country website.  http://godscountrycreamery.com/family-fun-page/recipes-and-serving-ideas

 
I also made some fresh pickles using Miriam Rubin's (Grandma Rubin) recipe for Kosher Dills.  We plan to give a free pickle away for each 8 oz. purchase of any aged cows milk cheese.  Please see the recipe pasted at the bottom of this message.
 
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Kew Park Coffee Bar

Of course we will have hot Kew Park Coffee and whole beans to go.  At the juice bar, we will have fresh made Concord grape juice, made from Erie County grapes.  This will be the last week for Concord grapes.

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I spoke with Zang's,  Kistaco and Greenawalt farms to get an update.   Here are a few highlights….

Greenawalt Farm

Brian Greenawalt spends time on Thursday and Friday driving around Somerset County visiting various farms to get items for the market.  Many of them are Amish farmers.  This week he pulled in brussel sprouts, zucchini, and peppers.  Fruit wise he will have apples and pears.   The big news for this week is that Brian will have several flats of fresh strawberries.  These are locally grown, not imported from California. 

Lots of fall squash as well, varieties include- 
Blue Hubbard, Kabocha (Green and Orange), Delicata, Spaghetti, Butternut, Butter Cup and Acorn.

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Kistaco Farm

Kistaco will have a wide variety of apples, with a few new varieties this week. Varieties available this week include: 

McIntosh, Cortland, Jonathan, Jonagold, Golden Delicious, Red Delicious, Empire, Gala, Macoun, Northern Spy

And don’t forget the cider.  It seems to get better each week.  Kistaco will also have Peppers, eggplant, and maybe some greens if it doesn't rain all day Friday.

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Zang's Greenhouse

I spoke with Rick Zang from Zang's Greenhouse.   Rick will have a wide variety of local vegetables, including potatoes, beets, beans, greens, leeks, poblano peppers, onions and shallots.  Concord grapes from Erie County will be available, but Rick said this will probably be the last week.  Fresh cut gladiola flowers will be available.

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Fruits and vegetables are also available at the Kennedy Farm stand.

Just walking around last week I noticed lots of items such as Pumpkins, Gourds, Indian Corn and other fall items.  They are available at all of the farm stands. 

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Grandma Rubin’s Kosher Dills

If there’s no dill in your garden, substitute a tablespoon of dill seed.

  • 2 1/2 to 3 pounds small pickling cucumbers, well scrubbed
  • 8 cups water
  • ½ cup cider vinegar
  • 1/3 cup kosher salt
  • 2 teaspoons pickling spice (Grandma always removed the excess allspice and cloves)
  • 1 teaspoon whole black peppercorns
  • 6 to 8 cloves garlic, peeled, brown ends trimmed
  • 2 small fresh or dried chiles, plus more for jars
  • 6 to 8 heads dill

Place cucumbers in large bowl. Cover with ice water and refrigerate 1 hour until icy-cold and crisp. Drain.

In 2-quart measuring cup, measure water. Add vinegar, salt, pickling spice and peppercorns. Stir to dissolve salt.

Put cucumbers in pickling crock or deep glass or ceramic bowl. Add garlic and 2 chiles. Pour in brine and stir to mix. Place dill on top, pressing into brine.

Place a clean, unchipped small plate on top.  Press down gently to submerge cucumbers. Cover with a clean towel. Let stand at cool room temperature 2 days for new dills, 3 to 4 days for old dills.

Pack pickles into 4 or 5 clean pint jars. Add a garlic clove from brine and a chile to each. Ladle brine into jars, covering pickles. Discard dill and remaining brine. Cover jars and refrigerate. Pickles are ready now but will keep 2 to 3 months. Brine may become cloudy; that’s okay.

Makes 4 or 5 pints

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Please visit the market on Saturday!

David Lagnese

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Please visit the market's website for information on the market and all the vendors.  You can sign up for a weekly email update.
 

http://www.farmersmarketcooperativeofeastliberty.com/

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The Farmers' Market Cooperative of East Liberty is located at 344 North Sheridan Ave., adjacent to the Home Depot parking lot.  The market operates year round- and is open from 5 AM until 12 noon every Saturday of the year.