The market is open and ready for your orders!
Thank you all so much for helping us get orders out quickly. We stayed warm and appreciate you for coming out!
In the news:
Erdmann Farm has several Field and Long Island Cheese Pumpkins ready to roast, puree and add to soups, breads and more!
He sent a few great looking recipes to consider:
From Southern Living Cookbook:
Moist Pumpkin Bread
2/3 cup shortening
2 cups sugar
2 cups cooked, mashed pumpkin
2/3 cup water
3 1/3 cups all purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2/3 cup pecans or walnuts, chopped
2/3 cup raisins
Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and water.
Combine flour and next five ingredients; add to creamed mixture, mixing well. Fold in pecans and raisins. Spoon into two greased and floured 9×5×3 inch loaf pans; bake at 350 degrees for one hour or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool on wire racks. Yield: 2 loaves.
From Cooking from the farmers’ market:
Roasted Pumpkin Soup with Sage Cream
Makes 6-8 servings
1 sugar pie pumpkin, about 2 lb
2 Tbsp unsalted butter
1 yellow onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
6 inch piece fresh ginger, grated
2 cloves garlic, minced
4 cups (32 fl oz) chicken broth
Salt and freshly ground pepper
Cut the pumpkin into 2 inch chunks. Transfer to a bowl and set aside.
In a large saucepan over medium heat, melt the butter. Add onion, carrot and celery and cook, stirring often, until soft, about 5 minutes. Add the ginger and garlic and cook, stirring, about 1 minute.
Add the pumpkin and broth and bring to a boil over high heat. Reduce the heat to medium-low, cover partially, and simmer until tender, about 25 minutes.
Working in batches, puree the soup in a blender. Return to the saucepan and season to taste with salt and pepper. Reheat over medium-low heat.
Ladle into bowls, drizzle the sage cream on top, and serve right away.
12 sage leaves with stems intact, coarsely chopped
1/2 cup heavy cream
Combine the sage and cream in a small saucepan, Place over medium heat and cook until small bubbles appear along the edges of the pan. Remove from the heat, cover, and let stand for 20 minutes to let the flavors develop.. Strain the sage pieces out of the cream and use right away.
Urban Sprouts offers us some of the most delicious micro-greens around! Choose from Pea, Sunflower or Radish. They have their own unique flavors and add so much to sandwiches, soups, salads and stir fries!
Marcy Jams is back this week with select best-sellers! Check the Jams and Jellies tab to see what she’s brought for us to enjoy on toast, fresh, buttery biscuits or even in a smoothie to add a bit of flavor and sweetness!
The temps may be absolutely brutal but our growers/makers are still hard at work bringing your top-quality products!
Meats, eggs, body care, baked goods and so much more!
See ya on the porch!!
Tracey & Ashleigh