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Farmers' Market Coop of East Liberty Update

Posted 10/27/2011 10:58pm by Val Kennedy.

Update for Saturday October 29th

We had a great market last saturday with tons of locally grown fruit and vegetables. I heard from the farmers this week and here is a summary of the items available this week.

Kistaco Farm 

Kistaco will have 12 varieties of apples this week including:  McIntosh, Cortland, Jonathan, Jonagold, Golden Delicious, Red Delicious, Empire, Gala, Macoun, Northern Spy.  


And of course Kistaco cider is a must for the Haloween weekend.

 

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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, peppers, onions and shallots.  

Rick will also have local lettuce, diakon radishes, and red fingerling potatoes.  Cranberries from Wisconsin are in.

Fresh Romanesco will be available.  What's Romansco?  Not being sure myself, I looked it up and here is what I found:

http://www.seriouseats.com/recipes/2009/10/seriously-italian-broccoli-romanesco-recipes.html

Looks like a cross between broccoli and cauliflower.

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Greenawalt Farm

Brian Greenawalt will come through again with strawberries, yes locally grown strawberries.  You will need to get there early for these, as they went quickly last week.

Other locally grown items include cauliflower, tomatoes, buttercup lettuce, sweet potatoes and brussel sprouts.  Lots of squash is available-  varieties include- Blue Hubbard, Kabocha (Green and Orange), Delicata, Spaghetti, Butternut, Butter Cup and Acorn.

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PA Made Cheese

There is an ever expanding selection of Pennsylvania made cheeses available at the PA Made Cheese stand.  A fresh shipment of goat cheeses from Riverview Dairy arrived this week.  The Blue Cheese from Common Folk Organics is back.

We are also continuing to give away free membrillo samples (quince paste) with any cheese purchase. And speaking of quince.....

 

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SAVE THE QUINCE UPDATE

 

We have had fresh quince available at the market for the past 6 weeks or so. My call to action to use quince has really worked.  The quince available at the market has sold out quickly each week.  I got a call today from a woman in Wheeling WV who plans to drive up to visit the market this Saturday to see if she can get some quince.  I told her I could not guarantee that quince will be available, but she plans to come anyways.  Wow, what a reaction!

Update on Legume Bistro...

Trevett Hooper, owner and chef at Legume Bistro picked up some of quince and made duck liver and quince mousse.  I stopped by to taste it and it was fabulous.  

If you have not had a chance to visit Legume Bistro at their new location, you need to put it on your "must do" list.  Legume is now located on Craig Street at the former More Restaurant location.  They renovated the whole place.  The dining room is spacious and comfortable.  No longer a BYOB, they have a wonderful bar area with lots of retro features.  The kitchen is well equipped and spotlessly clean.  Of course the food is consistent with the old legume- simple but delicious.  They source most of their ingredients locally, so their menu features seasonal items.  Check out their site and make a reservation as soon as possible!

http://legumebistro.com/

And thanks to Trevett for supporting the market.

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Kew Park Coffee Bar

A fresh shipment of beans from Jamaica arrived this week.  At the juice bar, we will have fresh made cranberry juice.

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

Lots of fall and Haloween items are available all over the market.  We have pumpkins, gourds, indian corn, and corn stocks. 

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Recipe of the week

Miriam Rubin has another of her periodic articles in the PG today, so check it out if you missed it:

http://www.post-gazette.com/pg/11300/1185043-34-0.stm?cmpid=newspanel1


Also, Miriam was nice enough to share a great recipe that uses lots of fall goodies.  I have not tried it yet, but any recipe that uses beet greens has got to be good!  Thanks Miriam!


 

Beet and Beet Greens Borsht

 

This is a perfect seasonal soup for cooler weather, adapted from my first book, "Grains." Cook and dice the beets a day ahead, if you like. Remember to keep the greens, as they go into the soup as well.

 

1 large bunch beets with greens (about 3 beets, the bunch should weigh about 1 1/4 pounds)

 

2 tablespoons olive oil

 

1 large onion, chopped (about 1 1/2 cups)

 

2 large stalks celery, diced (about 1 cup)

 

1 large carrot, diced (about 1/2 cup)

 

3 tablespoons packed light brown sugar

 

1 tablespoon grated peeled fresh ginger

 

1/2 teaspoon dried thyme

 

1/2 teaspoon freshly ground black pepper

 

1/4 teaspoon ground allspice

 

2 cups coarsely shredded green cabbage (1/4-inch shreds)

 

2 medium tart green apples, diced (about 2 cups)

 

6 cups reduced-sodium chicken broth or vegetable broth

 

Kosher salt, to taste

 

2 tablespoons red wine vinegar

 

Sour cream and snipped fresh dill

 

1. Trim stems of beets to 1 inch and scrub the beets. Trim the stems from the leaves and cut leaves into 1/2-inch ribbons.  Place beet roots in a large saucepan and add cold water to cover. Cover and heat to boiling over high heat.  Reduce the heat to medium and simmer about 40 minutes, or until fork-tender. Drain the beets in a colander; rinse briefly under cold running water. Cool to warm, slip off the skins and cut into 1/2-inch chunks.

 

2. In a Dutch oven, warm oil over medium heat.  Add the onion, celery, and carrot and sauté for 6 to 8 minutes, or until tender.  Stir in the brown sugar, ginger, thyme, pepper, and allspice and cook, stirring, for 30 seconds.  Stir in cabbage, apples, and beet greens, reduce the heat to low, cover and cook, stirring several times, for 5 minutes, or until the vegetables are wilted.

 

3. Add chicken stock and cooked beets; heat to boiling. Reduce heat to medium-low, cover and simmer for 10 to 12 minutes, or until the flavors are blended and heated through. Remove from the heat and stir in the vinegar.  Top servings with sour cream and snipped dill.

 

Makes about 6 servings

 

Miriam Rubin is a freelance food writer and a columnist for the Pittsburgh Post-Gazette, where she writes "Miriam's Garden" and other food features. She is now at work on a book about southern ways of preparing tomatoes for the University of North Carolina Press.

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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.