Purcellville Community Market
Dear Market Goers,
Boy, we have so much good news for you this week I hardly know where to start! You just need to sit back, relax and set aside about ten minutes to read this whole e-mail but it’ll be worth it. You don’t want to miss Linna’s gardening tips about how 
to make natural bug sprays and last week’s recipes are at the very end of the e-mail. We have new produce coming in season, new vendors with great new products, new local musical acts and we’re having our first chef demonstration this week. We also have three Serviceberry Trees to give away, compliments of the Purcellville Tree and Beautification Committee, so be sure to ask for one. Here’s more about the demo.
Our whole grains cooking demo will start at 10:30 and will feature quinoa and wheat berries. I can’t tell you how excited I am about this because I know whole grains are good for you but kinda seem a bit foreign and mysterious to me and I’ve always been too busy to look up how to cook them…but then I sampled a quinoa dish at The Wine Kitchen which was topped with seared scallops and a balsamic reduction and it tasted SOOOOO FREAKIN’ GOOD. So I copied it the best I could and brought it to a Mediterranean party. It was gone quicker than you can say Jack Robinson wishes he shopped at Purcellville Community Market!
Rob Moutoux, of Moutoux Orchards, who donated his wheat berries to the cause, will also be at the market. He lives outside of Purcellville and has a CSA. He sells his whole grains down at the DuPont Circle Farmers Market in DC as well as has a CSA in Purcellville. That’s where I first purchased his rye berries and cooked them up for my breakfast… (added butter and maple syrup for a delicious, hot, healthy breakfast).
Chef Chris Carey, Chef Extraordinaire of the most incredible restaurant, The Wine Kitchen, will demonstrate how to cook the whole grains. We’ll have samples and copies of the recipes for you to take home and replicate. You’ll be able to pick up most of the ingredients at the market. How convenient is that?
Then, Bobbi Elliot, owner of the best health food store around, Healthy by Nature, in Leesburg, will tell you about the benefits of these whole grains for your body and mind. We’ll all be eating healthier after Saturday!!
Then there’s the magical Ellen James on her Celtic harp playing from 9-10, followed by Will and Sean, aka Slackjaw Sideways (respectively), who will switch off playing guitar, banjo, harmonica, and singing harmonies that are tighter than the belt of a fat man in denial. They play an eclectic potpourri of covers from Bob Marley to A-ha to The Avett Brothers as well as a smattering of originals. Will is currently a sophomore at Virginia Tech studying English and Creative Writing, and Sean is a Second-Year at UVA studying Religion. If you have an event that would benefit from some live music (and what event wouldn’t?) or just have a busted radio but crave something to snap your fingers to while you work, shoot them an email at sdg4cu@virginia.edu or call them at (540) 219-0357. And make sure you throw something in their guitar case, because they are working for their supper! They will be at the market from 10-12. And Sean’s Mom, the beautiful redhead, Dee Shupe, is a die-hard market goer who comes to the market even when it’s 25 degrees outside! You are an example to all lovers of good food.
And shout out to my dear, funny, and gorgeous friend, “Check it before you wreck it” Jess, who created a You-Tube Channel for the market. We have a total of TWO videos on there and will have a third after Saturday. That’s SICK! (Translation: Oh my, how proud it is that we have joined the 21st century and now have a You Tube Channel)!
Check the market table for all kinds of info, including another box of Flavor Magazines to give away….a great magazine about local foods in the Washington Capital Area Foodshed. Also check out the flyer about helping Oscar Deaver whose Eagle Scout project is a garden that produces fresh produce for Interfaith Relief. He has a Facebook page called “Food for the Hungry”. He needs volunteers to help him tend the garden.
Finally, here are the vendors that are comin’ to market!
New Vendor Alert!!!
This is a real treat for lavender lovers like myself. Mary Lewis of Woodgrove Lavender Farm will be joining us this week! She and her husband grew up near lavender fields in Ireland and now have over 400 lavender plants on their farm outside of Purcellville. She will have a variety of dried lavender products including sachets for all occasions, baskets, wreaths and more. Stop by her tent and give her a warm welcome.
After a very overcommitted few weeks, North Gate Vineyards returns to the market with a few wines you may not have had a chance to try yet. Their 2009 Viognier has recently been release – this one has quite a bit more floral character, and lots of tropical fruit – particularly papaya! The 2009 Rosé has been very popular this summer. It’s done in a dry, Argentine style which highlights the strawberry and watermelon flavors, keeping a lightly spiced and distinct finish that makes it the perfect food pairing wine for the summer months. Chill this one down like a white wine, and serve it with everything from Lothar’s sausages to grilled tuna steaks. Ask Pamela, of Oak Springs Dairy, which cheeses go best with a particular wine. As always, they will have plenty of Apple wine, as well as Chardonnay and Bordeaux reds. In other news, their tasting room construction project has been registered with the U. S. Green Building Council! They are moving forward slowly but surely, and hope to break ground very soon! Boy, have I missed them at the market.
Gonzales Produce will have lots of produce from their farm on the Northern Neck where it is 6 degrees warmer, on average, than Purcellville. They have a little over 20 acres that they farm in Montross. The patriarch has been farming for over 25 years and the sons have always been around dad and his farming business. About 4 years ago his back pain was so severe he became disabled so he gave it to his sons Robert, Jose, and Joaquin to manage it so it would survive. The three of them work the land are growing more produce than their dad. They are in the fields 7 days a week and love their winter break!
Betty’s Foods will have their chips, black bean dip, gazpacho, enchiladas and possibly stuffed poblanos. If not this week, then soon. Oh my, I LOVE POBLANOS! (I make a killer chicken chili with poblanos, compliments of Alex Carr…now I can’t wait until it gets cold again….). And the ENHILADAS…well, I bought a tray of 12 a couple of weeks ago which fed seven people along with a large container of rice and beans which I ate for breakfast and as a side all week….it was fantastic!!!
Juanita’s Great Breakfast Recipe with a little help from Betty!
Take a big old frying pan, put it on medium heat and spray with some non-stick spray. In half of the pan, spread Betty’s rice and beans, in the other half; crack two farm fresh eggs from either Over the Grass Farm or Fort Bacon. Go take a quick shower. After you dry off, turn over the rice and eggs, leave in pan for 30 more seconds, then spoon the rice and beans into a bowl and put eggs on top. Add a little salsa. Santa Maria, Madre de Dios! Es muy bueno!
The lovely and talented Meredith Kope and friends from Singing Frog Farms will have cut flowers, head lettuce, radishes, braising mix, bouquets of thyme, mint, lavender and lemon verbena (nice touch to add to your sun tea). And there will be basil and heirloom tomato seedlings for you to plant in your pots or garden beds. Her stuff is so delicious; she is now selling her greens and other produce to the Wine Kitchen!
And now a word from the Lothar, the Master Butcher:
I hope you doing well. So we have good news! German Mustard is available again and for this Weekend (Friday starts the FIFA World-Cup Soccer) the opening game is South Africa- Mexico) I have made Boerrowers Brats (South African Brats) Chorizo Brats that my Brother, Magnolias at the Mill Mark, gets fresh. has the Boerrowers pork, beef, bacon, garlic, cloves, coriander, and sage. It’s delicious and I will have on Saturday at the Market too.
SO my newest sausage is in honor to my Beautiful Wife, June. Beef Korean Griller style: Kyong beef, fresh garlic, fresh green onions ginger, cloves, and chili and……
My special to the Amazing State of Virginia is the Virginia Pork loin Roast stuffed with sundried plums soaked 4 Days in Bourbon Whiskey, VA Gentleman.
The Special of the Week is Non-Nitrate Ham, Pork, and Beef bacon. Also we have a lot of mouthwatering Sausages and Meat Cuts Schwenksteaks, Bavarian Country Ribs, Rib Eyes, Marinated Lamb Steaks.
Brats for the Grill We will have White Brats, Smoked Farmers Brats, Smoked Beef Andouillie Cajun, Chorizo, Boerrowers, Bangers, Nuernberger, Hot Mediterainian, Thai Brats,TEX-MEX BEEF, Korean Beef Grillers, Cevapcici …..
AND MY SUPER SPECIAL FOR SATURDAY (Sunday plays Germany-Australia) A WHOLE SMOKED SCHWEINSHAXE FOR $3.99 SO LONG AS BE (?).
SO come to the Saturday Purcellville Community Market and I will entertain you with Good Food and Good Mood. What’s on the Grill? B.L.T, Sausages, and Steaks all in the Bun.
And what’s coming up next? Food Cooking with Mark from Magnolias July 10, 2010 at the market. In July “Wine Meets Meat” by Hiddencroft/Vinery in Lovettsville.
I wish all a very good Week and See You at the Market Kind Regards Lothar, June, and Jack-Henry
The Magnolia Girls will be bringing a variety of cookies this week for you to sample and vote on your favorites. Maybe it will be their Lemon, Peanut Butter Blossoms, or our Ginger cookies! In addition to Sweet Scones, they will have Savory and Cheddar Bacon Scones! Did someone say Bacon? Of course they will have the best Pecan Bars ever, a variety of Sweet Breads and cakes, too! As always, they will have samples so stop by and try some samples. Keep them in mind for your Father’s Day celebration! Become a Fan of Magnolia Girls on Facebook keep in touch with all the latest news..
Bill and Karen, from Over the Grass Farm will not be at the market this week as Bill had emergency surgery! We’ll miss their fantastic vegetables, beef, lamb and honey but will enjoy it even more when they come back next week. Hope you are feeling better Bill!!!
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.
Kilmer Orchards will be adding zucchini, cherries, and possibly red raspberries and cabbage this week. I’m thinking of that Irish dish with bacon and cabbage…I’ll get a recipe out to you for that next week.
Michelle, from Sweet Tooth Comfort, will have gluten-free crackers. Her crackers are hand made from whole grain rice flour.
Manna Food for Life will be back this week with a variety of breads and regular and gluten-free baked goods.
Mike Schreiber will be there with his fresh fruit smoothies. He had his best day ever last week. I have to have one at the end of every market which I share with my market assistant extraordinaire, Frankie. I’m hooked on it…in fact, I’m just going to start calling it my Crack Shake, “Hey Mike, can I get crack shake? Come on! Please?”
The muy bonita Sandra of Chef Eloy’s Kickin’ Salsa will be back this week with salsas of many flavors! She sprained her ankle last week and didn’t make it to market but she wanted me to let you know she is back this week.
John Cockerill of Fort Bacon will be there with his incredible tasting pork and eggs. He and his brother run their pasture-raised hogs on the farm that’s been in their family since the 1800’s. Be sure to try their wonderfully tasty products.
Get your raw, whole milk cheeses from the magically stunning Pamela at the Oak Springs Dairy tent. They are waiting for three cows to calve this week and are hoping for heifers, girl cows to you city slickers. They’ve been making hay for the cows and the barn is nearly full.
Liz Handcrafted Soaps News:
Ken will be selling Judy’s handmade bars of soap again on Saturday. A brand-new batch of Ocean Breeze and Apple Berry Wine will be ready by then. Soapmaking at the Liz Handcrafted Soaps household has been a little erratic this past month since Ken & Judy have been taking care of Ken’s stepmother, Betty, who fell and broke her hip. Judy is trying to catch up with the soap production while coordinating caretaking activities. It’s been an interesting month, but the best part is that Betty’s progress is excellent and lots more soap is curing. For this week, they’ll still have plenty of your favorites, though Bug-Me-Not is gone until the end of the month. It seems they put it out one week along with its amazing bug repelling qualities and it’s gone the next! I guess Judy is going to have to start making double batches of those soaps.
Yesterday, she made Tequila Sunrise and Spicy Lime & Poppy Seed and are resting nicely underneath their colorful beach towels (hey, it’s summer!).
Today a new batch of Goat’s Milk & Lavender will grace the soapmaking pot, along with Satsuma Orange – a new scent that you can check out in about one month. So come by, say hello to Ken and pick up a sample of soap. He’ll be pleased to see you!
F&V Farm will be at the market this week! Shiitakes are back, although in limited quantities so get there early if you’ve got a hankering for those precious morsels. We’ve got lots of recipes for you to choose from …just ask their knowledgeable and beautiful salesperson, Ann Higgins, and she’ll set you up!
Linna the Locavore
At one point or another, we all encounter issues with bugs in our garden inflicting casualties on our vegetables, FIGHT BACK! Here are some ‘recipes’ for some organic bug remedies:
All Purpose Bug-off Spray
(works on all types of pests such as slugs and Japanese Beetles)
Ingredients: 1 garlic bulb, 1 small onion, 1 teaspoon powdered cayenne pepper, 1 quart water, 1 tablespoon liquid dish soap
Instructions: Chop the garlic and onion and place in a blender. Add the cayenne pepper and water. Steep for one hour. Strain through cheesecloth. Add liquid dish soap so the spray sticks to plant leaves (test a leaf a day beforehand as some plants are very sensitive to soap). Mix well. Spray the mixture on both sides of the leaves. Store remaining spray in a cool place such as the refrigerator.
Hot Pepper Bug-off Spray
(repels insects and animals like cats and dogs)
(Wear rubber gloves when preparing and using the mixture)
Ingredients: 1/2 cup hot peppers, 2 cups water
Instructions: Puree peppers and water in a blender. Strain the liquid through cheesecloth. Apply every 5 to 7 days until the pests are gone.
Tomato Leaf Spray
(a general insect repellant. Especially good on soft-bodied pests such as aphids.Ingredients: 2 cups tomato leaves, 1 tablespoon corn starch, 4 cups water
Instructions: Blend the liquid in a blender, let steep overnight, strain with cheesecloth, dilute liquid with 2 more cups water, and spray on affected leaves.
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. Except for last week…Grey, send me those pics! I’ve also put the market on Twitter but haven’t figured out everything about it yet…but if you know more about it than me, look us up and sign up for market updates.
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 (I do both) 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 and yes, I’M STILL LOATHING THOSE POWERLINES!
Juanita Tool
703.967.0431
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Last Week’s recipes
Anne’s Caesar Dressing
You’ll need a Cuisinart or a good blender for this one …
1 egg yolk (insert vendor name here – can’t remember the name of the folks I buy eggs from every week!)
1 clove fresh garlic (from Gonzales produce)
1 tsp Worcestershire sauce
1-2 anchovies
1/2 tsp sea salt
1 tsp fresh cracked black pepper
juice from 1/2 lemon
1/2 cup (+/-) organic extra virgin olive oil
croutons
1 bag of Rob Young’s or Over the Grass Farm’s salad mix
In cuisinart or blender, combine egg yolk, garlic, Worcestershire sauce, anchovies, salt, pepper and lemon juice. Turn on the cuisinart or blender and, while blending, add olive oil in a thin stream until mixture begins to emulsify and reaches the consistency of thin mayonnaise. Pour over salad mix and enjoy!!! If there is any dressing remaining, it can be refrigerated for a day or two.
2-Minute Asparagus
Asparagus – as much as will feed your family for dinner
1-2 Tbsp Dark Sesame Oil
1-2 Tsp Sesame Seeds
Sea Salt and Fresh Cracked Black Pepper to taste
Break “woody” ends off all of the asparagus spears. In a microwave safe dish, toss asparagus with sesame oil to coat. Sprinkle with salt, pepper and sesame seeds. Microwave for two minutes.
If you prefer not to use the microwave, roast the asparagus in a 400°F oven for 7-10 minutes. Either way, asparagus will be “crisp-tender” and delicious!
