Purcellville Community Market
Dear Market Goers,
Due to popular demand we are now keeping the market open until 1 in the afternoon. Since the customers keep coming, we just can’t say no! And because we can’t say no, we’re looking into opening a market on Wednesday afternoon/evenings. Lots of folks have expressed their lament that there is no longer a weekday afternoon market and we want the people who can’t make it on Saturday Mornings to be able to experience the good products we have to offer. I have ALWAYS believed that if you truly want people to eat locally, you need to offer them the opportunity to buy at least twice a week. It would be a smaller market, but would be just as fun and tasty! So whaddya think? How do you feel about two markets in Purcellville? We will keep you apprised of the progress.
It’s Memorial Day weekend and the weather is going to be great, so stock up for your weekend celebrations. … Over the Grass Farm, Fort Bacon, and Lothar will have top-quality, exceptional lamb, beef and pork for your grill.
This week, Ellen James will be gracing the market with her Celtic Harp accompanied by her lovely voice. We are so lucky to have her play at our market! Thank you Ellen!
Here’s something sweet and from the heart that Anne Alba, one of our devoted customers, sent me and I just had to share it with you….
Why Purcellville Community Market?
When I buy food from the grocery store, it’s easy – it’s normal. I buy what I need and sometimes what I don’t. I don’t savor it — often I don’t even taste it. And even though I buy mostly organic products, I don’t think about where they came from, or who planted or made them. And I don’t care (too much) if any of it is wasted. It’s a very “utilitarian” process.
But when I buy food from the Purcellville Community Market, I feel (silly as it sounds) connected to it. I actually know the person who grew it or made it – or at least I know that the person who’s selling it at the Market knows the person who grew it or made it. It is more expensive, yes, but it is also more valuable. And I treat it that way. I look forward to eating it. I savor it. I talk about it. I share it. And I never, never waste it. It’s an uplifting process that fosters relationship – with the food and where it came from.
Get your raw, whole milk cheeses from the hypnotizingly charming Pamela at the Oak Springs Dairy tent. Allen Bassler, head cheese maker and dairy manager will be sending his raw milk cow cheeses aged up to 2 years! Allen says they are done making their first cutting hay, which is the most tender and tastiest (if you are a cow) cutting. The cows love it and that first cutting will make some pretty spectacular milk which will then turn into guess what? GREAT CHEESE!!!!. They are starting to pick out their best cows to get ready for dairy shows in July. They train them to halter lead by tying them up and giving them some extra love and attention which the “little” critters love! We’ll give you progress on how they do at the dairy shows.
The gracious and beautiful Ann will have lots of Shiitake Mushrooms from F&V Farm. Remember how I wrote about my Shiitake experience a couple of weeks ago? Well, you can live that out of body experience for yourself! There will be LOTS OF RECIPES available to experiment with.
The lovely and talented Meredith Kope and friends from Singing Frog Farms will have cut flowers, salad greens, a spicy and a mild mix, lots of beautiful radishes, and braising mix. I made a dish with her broccoli raab last night! I took some onions and carmelized them for about 20 minutes, put in some cut-up chicken breast, cooked that for a few minutes until it was done, then dumped it in a bowl with the last of the gorgonzola dulce from my trip to the Italian market in Philly. Then, in the same pan, using the left-over juices, I put in the cut up broccoli raab, added a little water and cooked it down. Then I added it to the onion, chicken, gorgonzola mixture. Market regular and incredible cook, (as well as awesome guitar player), Steve Freeman, declared it to be delicious! The gorgonzola was sweet and the raab a bitter which balanced perfectly in the dish…
And now a word from the Master Butcher, Lothar!
First I would like to say Thank You to my beautiful Wife June for her support and for creation last Saturday of pan stirred peppers and onions. The Special of the Memorial Weekend is all about Steaks Schwenksteaks, Porterhouse,Rib Eye, N.Y.Strip, Marinated Lambsteaks.
The New Creation of the Week is Beef Smoked Andouille(for the first time grilled with my brother Mark (executive chef) in the Magnolias Purcellville) wow.
Also we offer 10 varieties of Brats: White German, Nuremberger, Bavarian Country, Cevapcici, Lamb, Hot Mediterainian,TEX-MEX Beef, Chorizo, Chipotle, Smoked Farmers, and Bangers.
Lunch with Lothar’s is the magnificent B.L.T. Sandwich! Made with Rob’s most delicious Salad Mix and Tomatoes to order for sure without Tomatoes but with a lot of Northern Virginia’s Best Artisan Bacon by Lothar. With the most choice of Bacon American-Virginia, English, Black Forest, Beef Bacon all varieties in Non Nitrate Available.
There is more Sausages and Meat Cuts the Mouthwatering Spiessbraten stuffedwith Bacon and Onions.
All Meat what I am Manufacture by Hand is raised and growed in Virginia: Pork – Valentine Miller, Culpepper and Beef – Dave Mast, Midland Virginia.
The Magnolia Girls will be offering a wide selection of cookies, their incredibly delicious Pecan Bars made with Over The Grass honey, Pound Cakes that pair perfectly with Gonzales’ and Kilmer’s strawberries, and Raspberry, Strawberry, and Cranberry Scones. They will also have Pumpkin, Banana , and Coconut Pecan Bread; Orange Pound Cakes, and Key Lime Pound Cakes. Craving Cupcakes? They will have those too! And LET ME TESTIFY brother! Those cupcakes are delicious. I talked Erica into giving me one under the guise that they needed to be taste-tested, took out my pocket knife, cut it up, and shared one with market regulars Tim Smith and John Mercke! Thumbs up all around! Stop by, say hi and sample all the girl’s great products.
Liz Handcrafted Soaps will be here this week and Judy doesn’t want you to forget to stock up on great soap for you and your guests this Memorial Day weekend! Everyone will simply love feeling and smelling great after a nice, luxurious bath! Liz Handcrafted Soaps has many terrific scents to choose from. Try their Bug-Me-Not (now, they are not making this claim, but one customer said she likes to rub some on her sunhat, neck, arms and legs before working in her garden to keep the pesky insects away, and then when she is finished working, she just jumps in the shower and lathers up!). They also have a great fresh batch of Angel that they do claim is their best ever, not to mention Honeysuckle, Berry Nice, Cucumber & Aloe, Lilac, Tea Rose, and the list goes on and on. Ken will be looking for you and will have more samples for you to take home and try out.
Rob Young of Community Gardens will be back at the market with his fantastic greens, arugula, sugar snap pea shoots, turnips, and who knows what else. He will also be selling for Kilmer Orchards, who, in addition to their apples, onions and asparagus, will have strawberries. We still have lots of Asparagus recipes left over from week before last…look for them on the table.
Mike Schreiber will be there with his fresh fruit smoothies.
The gorgeous and hard-working Sandra of Chef Eloy’s Kickin’ Salsa will be there this week with salsas of many flavors!
North Gate Vineyards will be at the market this week. They are very busy at the vineyard!
Gonzales Produce will have their market stand stock-full of head lettuce, taters,, strawberries, onions, baby zukes…….
Betty’s Foods will have their chips, black bean dip, and gazpacho. Had customers missin’ their chips last week!
John Cockerill of Fort Bacon will be there with pork and eggs. A customer e-mailed me this week and said their family proclaimed his breakfast sausage to be outstanding!
Linna the Locavore
YOUR SOIL
As the weather warms up, our vegetables are growing quickly, and so too are the weeds. Before pulling them out, consider looking to them to understand the state of your soil. Remember that soil is your everything, take care of it, and it will take care of your plants. Here are some common weeds and what they say about your soil:
For a full listing go to www.123foodgardening.blogspot.com
And don’t forget, we are on www.loudounfarms.org and we post pictures of happy customers and vendors each week on the Purcellville Community Market Facebook page. Check out the adorable twins from last week!
So come out on Saturday and purchase some great food, have a chat with your vendors and neighbors, sip some fresh coffee, and/or drink a refreshing smoothie and have a bite to eat. We will be there from 9 to 1 at the Town Hall Parking lot at 130 E. Main Street in beautiful, downtown Purcellville. Look for the cannon…it’s point’n right at us!
Happy Eating,
Juanita Tool
703.967.0431
