- September 9, 2010
ARTHURDALE Â FARM Â STAND
SATURDAY, SEPTEMBER 11th , 11 AM
AHI CENTER HALL, RT. 92
OUR MARKET keeps GROWING!
Thanks to all our loyal vendors and shoppers!
We apologize for being amiss on last week’s newsletter, while we enjoyed the holiday weekend. Â Come out and join the crowd this Saturday. Â Don’t miss out on our end of the season specials!
Stoney Run Farms:
- Butternut squash, tomatoes, red cabbage, leeks, brown eggs
- fresh picked concord grape jelly, strawberry jam, elderberry jelly, wine vinegar
- new this week: Â Niagara (white) grape jelly!
- herb rolls, peach preserves
- dried hops (for beers and ale)
- dried pineapple sage
- dried coriander seeds
- dried broad leaf sage
- dried basil leaves
- lavender blossoms
- fresh rosemary
BUTTERNUT SQUASH BREAD: A Â healthy yeast bread, with very little sugar and butter, this bread is great for slicing and toasting with honey. Â It is a good source of fibre, vitamin C, manganese, magnesium, and potassium. It is also an excellent source of vitamin A.
Myers Farms, CBM enterprises:
Farm fresh certified Eggs, Tomatoes, Zucchini breads, and more fresh treats.
Pepperoni Rolls, chocolate and berry muffins, cookies, brownies, and fudge. Â Each week something new, request your favorites for next week!
New Day Bakery:
Rustic Italian, always a favorite! This is our house “white” bread – soft, moist, and enriched with olive oil. A classic Italian hearth bread that slices well for sandwiches, garlic bread, toast, you name it. Â We have it sliced AND whole.
Onion Rye! A hearty old-world-style rye bread made chewy with coarsely-ground whole rye flour, flavored with caraway seeds and dried onion.
Sevengrain! Chewy, hearty, and wholesome, made with white, wheat, and rye flours plus flax seeds, pumpkin seeds, sunflower seeds, and millet. A great everyday sandwich bread.
Try the BLUE Sevengrain: stuffed with blue cheese.
Walnut Wheat! A sourdough-style wheat bread with a higher percentage of levain than our other breads, flavored with walnuts and whole wheat flour.
3 Cheese & Spinach Ciabatta! Literally “slipper” in Italian. Made simply from flour, water, salt and yeast, this bread is soft on the inside and chewy on the outside, with large irregular holes throughout. It’s perfect for spaghetti dinners and for dipping in flavored olive oils.
AND by request this week: Â Baguettes! Classic French loaves – long, thin and all about crispy, crackly crust. Using nothing more than flour, water, salt, yeast, patience and love, we evoke the buttery breads of the Parisian boulangerie.
This week’s Recipe:
Roasted Root Vegetables
c.1997, M.S. Milliken & S. Feniger, all rights reserved
Serves: 6 to 8 servings
a.. 1/2 pound parsnips, peeled and cut into rough 1 inch chunks
b.. 1/2 pound celery root, peeled and cut into rough 1 inch chunks
c.. 1/2 pound beets, boiled, skin removed, and cut into rough 1 inch chunks
d.. 1/2 pound rutabaga, peeled and cut into rough 1 inch chunks
e.. 1/2 pound butternut or other firm squash, peeled and cut into rough 1 inch chunks
f.. 1 onion, coarsely chopped
g.. 2 cloves garlic, finely chopped
h.. 1/2 bunch fresh oregano, leaves only, coarsely chopped
i.. 3/4 teaspoon salt
j.. 1/2 teaspoon freshly ground black pepper
Preheat the oven to 450 degrees F. In a large bowl, toss all the ingredients together until they are well mixed. Transfer to a covered cast iron and enamel casserole or a baking dish and roast for about 30 minutes. Every 10 minutes stir the vegetables thoroughly. The vegetables are done when they are golden and caramelized, and can be easily pierced with the tip of a knife.
Printed from FoodNetwork.com on Thu Sep 9 2010
Â© 2010 Television Food Network, G.P. All Rights Reserved
Grilled Chicken with Roasted Garlic-
This week’s suggested recipe: submitted by Darlene Bolyard
Roasted Eggplant and Goat’s Milk Yogurt Dip
- – 850 grams (30 ounces) eggplants, the smaller the better
- – one clove garlic, peeled
- – 120 ml (1/2 cup) goat’s milk yogurt (substitute sheep’s milk yogurt or plain Greek-style yogurt)
- – ground cumin, to taste*
- – ground chile pepper, to taste*
- – salt and freshly ground black pepper, to taste*
- – a large handful of fresh cilantro leaves (a.k.a. coriander in some parts of the world), finely snipped
Makes about 240 ml (1 cup).
Preheat the oven to 200Â°C (400Â°F). Place the eggplants in a single layer in a shallow baking dish (or a rimmed baking sheet lined with foil), and prick them in a few places with a fork. Cut a small slit in the most bulbous part of one eggplant and slip the garlic clove inside. Roast for 50 minutes to 1 hour, until completely soft, turning the eggplants 2 or 3 times during the baking.
Set aside in a colander until cool enough to handle. Transfer each eggplant in turn on a cutting board. Cut a deep slit down the length of the eggplant to open it wide, and scrape the flesh using a wooden spoon. Discard the stem and skin, set the flesh aside (be sure to recover the garlic clove), and repeat with the remaining eggplants.
In the bowl of a food processor or blender**, combine the eggplant flesh, garlic, and yogurt, and season with cumin, chile pepper, salt, and black pepper. Process in short pulses until smooth. Fold in the cilantro, taste, and adjust the seasoning.
Cover and refrigerate for a few hours, if possible, to allow the flavors to develop. Serve with pita bread, or, in our case, fresh baguette. This also makes a fine sandwich/tartine spread, or a side to lamb meatballs or grilled fish.
* I’ve deliberately left out the measurements for the spices and seasonings: how much you need depends on how flavorful your eggplants and yogurt are, and on your personal preference. Start small, taste, and work your way up as needed.
** If you don’t own either, you can mash everything with a fork ; the texture will be chunkier and less dip-able, but it will still be good.
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