OUR MARKETÂ keeps GROWING!
Stoney Run Farms:
AND we’ve been waiting all summer but it’s finally here:Â BUTTERNUT SQUASH BREAD:Â AÂ 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.
CAROL’S FAVORITE:Â Butternut Squash French Toast!
French toast is a wonderful way to use your butternut squash bread.Â Whisk an eggÂ into a cup of buttermilk (or regular milk), a teaspoon vanilla and a sprinkle of cinnamon. Dip the bread slices in the mixture and saute the bread slices in butter until brown. Dust with powdered sugar or drizzle with maple syrup.
Red Raspberries, Cucumbers, Tomatoes, Peppers,Â Eggplant!
Available all week long if ordered!
Walnut Hill Farms:
Peaches, Blueberries, Green Beans, Walnuts, and Virginia’s special walnutÂ treats!Â Black Walnuts are a great way to lower your colesterol.
Myers Farms, CBM enterprises:
Jelly-filled pastries, chocolate and berry muffins, cookies, brownies, and fudge.Â 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.
Sourdough! We make a French-style sourdough, milder then the sharply sour San Francisco-style, using a wild-yeast starter called a levain. It contains no commercial yeast and is leavened entirely with our levain.
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.
Fire Fly farms:
Goat cheese upon request. FireFly Farms is dedicated to the art of cheesemaking. FireFly Farms’ artisanal cheeses are made according to time-honored tradition; each piece is produced and ripened with handmade care. Place your orders at the AHI table.
This week’s Recipe:
4 cups water6 cups sliced or cubed zucchini/summer squash
1 cup shredded carrots
1/4 cup chopped onion
1 tsp salt
1 can mushroom soup-undiluted
1 cup sour cream
1/ 2 tsp garlic powder
1/2 tsp pepper
4 cups seasoned croutons(crushed/broken) or seasoned stuffing
1/2 cup butter or margerine, melted
Bring water to boil, add zucchini, carrots and onion. Cook 8-10 minutes, drain. Combine soup, sour cream and spices and salt. Combine croutons and butter, place half in 9X13 greased pan. Fold veggies in with soup mixture, spread/pour on top of the croutons in pan, then top with the rest of the croutons/stuffing. Bake at 350 degrees covered for 30 minutes. Uncover and bake for 10 more minutes.
This week’s requested recipe:
Crispy Rhubarb Pie
Submitted By: Pam
Photo By: JD
” Three generations have been savoring this wonderfully delicious pie and it ‘s no wonder. With its rhubarb filling and crumbly sugared cornflake topping, it bakes up juicy, sweet and crunchy.”
SEE YOU ALL THIS SATURDAY!
DON’T FORGET: Â ICE CREAM SOCIAL FOLLOWING THE FARM STAND.
ANYTHING ON WHEELS PARADE, FOOD, FUN, GAMES, AND MORE!
TO REQUEST A RECIPE OR ORDER ITEMS FOR NEXT WEEK:STOP AT OUR SIGN IN TABLE