Purcellville Community Market
Dear Market Goers,
Before I sat down to write the weekly e-mail, I was walking down the very end of the bike trail in Purcellville, right at the end of dusk. You know, long after the sun has set, but right before the very last light has disappeared from the sky. I entered a section of with a dense tree canopy overhead and there suddenly appeared hundreds of fireflies. I love fireflies. They remind you that no matter how crazy or stressful life is, there are magical moments. You just have to get out, notice the world around you and be open to the magic that is already here.
I’ve been thinking about how busy we all are at this time of year. End of school, kids graduating, work, yards to tend, vacations to plan, hobbies, fun. I have hit and miss eating days. One day I’ll eat the best food, the next day, I’ll eat food that’s not so good for you. And I notice the difference. You feel good when you do good things for your mind and for your body and you feel yucky when you don’t. Like I’ve said before, folks, pay attention to the temple that is yours! We all get off track and trash the temple once in a while but we’ve just got to get back on track and get our house in order. One way is to buy fresh, local foods and have them on hand in your home. Where can you get fresh, local, quality foods? You know what’s coming next…Purcellville Community Market, the Best Little Market in Loudoun!
Speaking of treating the temple well, what did you think of those whole grain dishes by the amazing Chef Carey of The Wine Kitchen? Those were easy, healthy recipes and most of the products you can get right at the market. The recipes from the event will be out at one of the market tables. I am so thankful that Chef Chris, one of The Wine Kitchen Owners, Mike Mercer, Rob Moutoux (farmer who grew the wheat berries) and Bobbie Elliot of Healthy by Nature were there to answer your questions. And the chicken! It came from Fields of Athenry. I asked Chris if he made a deal with the devil because that chicken was SO GOOD. Funny thing; he wouldn’t tell me how he managed to make it so juicy, so tender, and so tasty, which, in my mind, gives credence to the whole devil theory….
Mark your calendars for July 10 because Mark Morrocco of Magnolias and our very own Lothar, will be cooking demonstration. Talk about a great cooking show! They should have their own TV Show…. ”The Mark and Lothar Show”, or “Two Men and a Grill”. Isn’t that a great idea? Anyway, it’s going will be a market to remember, so be there that day at 10:00 am. We’ll give you more details as they make them up.
Did you guys see our newest customer (literally) at the market this week? Baby Andy Coy, four days old, came to the market! Her parents, Eamon and Jenn, stopped by on the way home from the hospital. Yes, on their way home. Uh-huh! You heard right! Now that dedication deserves some kind of award… Welcome to the world baby Coy! Check out her picture on the Purcellville Community Market Facebook Page.
It’s Graduation at Valley AND Father’s Day this weekend! BUT DON’T FORGET to stop by the market to get all the things you will need for your weekend cookouts! We’ll also have berries for your first berry dessert of the year. Two SIMPLE berry recipes are included farther down the e-mail.
Music this week is by the beautiful Ellen James on the Celtic Harp, from 9-10, then from 10-11 is “Just left”, a bluegrass duet.. you are gonna love them!! It’s so nice to open the market with Ellen’s gentle, beautiful vocals and her harp. Thanks Ellen!!! And can’t wait to hear “Just Left”. I hear they are fantastic.
We have one more Serviceberry Trees to give away, compliments of the Purcellville Tree and Beautification Committee. Ask and ye shall receive.
Check the market table for all kinds of info, Flavor Magazines..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 supports Interfaith Relief. He has a Facebook page called “Food for the Hungry Purcellville VA”. He needs volunteers to help him tend the garden.
Finally, here’s the vendors that are comin’ to market!
The Magnolia Girls want to congratulate the Loudoun Valley Class High School Class of 2010, on their Graduation and wish them the best of luck in their future! They’ll be bringing lots of goodies that are perfect to take to your Grad Party. And let’s not forget about Father’s Day! Bring the kids by and let them pick up something special for Dad. The Girls will have Pecan Bars, Pumpkin Bread, Strawberry and Orange Pound Cake; and Cherry, Raspberry, and Cranberry Scones. Stop by and try some free samples and see what else they have to offer….hmmmm, that didn’t quite come out right!!! Nevertheless, new this week… Blueberry Scones, Oatmeal Coconut Cookies, Oatmeal Raisin Cookies, Banana Pound Cakes (topped with pecans) and Zucchini Bread!
And now a word from the Lothar, the Master Butcher:
I hope everybody enjoyed the Virginia Summer not yet but is coming sooooooooooon.
So what’s going on? A lot I am sorry for last week. I had not enough Virginia Pork Roast I made again for this week and the most tenderness Meat from the Lamb (Local) Boneless Loin and Tenderloin.
For sure everything for the Grill : Grill & Schwenksteaks, Rib Eye, Chuck Eye, Bavarian Ribs, and YOUR CHOICE OF 14 DIFFERENT Kind of Brats & Grillers. Also Bacon American, Canadian, Irish, English, Black Forest, Non-Nitrate Bacon and Non-Nitrate Beef Bacon.
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.
I wish all a very good Week and See You at the Market
Kind Regards Lothar, June, and Jack-Henry
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!
Here’s a recipe from our recipe gal, Anne Alba, who says, “I can’t tell you how many folks have told me how delicious this is – and it’s so simple!”
Super Simple Orzo Pasta
½ lb ( ½ box) of Orzo Pasta (looks like rice!) – cooked according to directions on the box, but make sure you put a generous amount of kosher salt in the cooking water
2 tomatoes – seeded and chopped into ¼ inch pieces
2-3 tbsp of freshly minced Italian parsley
1 clove of fresh garlic – minced
3 tbsp extra virgin organic olive oil
Sea salt and fresh cracked black pepper – to taste
After you’ve cooked and drained the pasta, add the remaining ingredients and serve warm or at room temperature. Keeps well for one or two days in the fridge, but should be brought back to room temperature before serving. Makes 4-6 servings.
Betty’s Foods will have their chips, black bean dip, gazpacho, enchiladas.
The ethereal Meredith Kope and friends from Singing Frog Farms will have cut flowers, spicy salad greens, chard, heirloom summer squash and basil, dill and cilantro by the bunch. And there will be basil and heirloom tomato seedlings for you to plant in your pots or garden beds.
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 helping the sweet lady with Kilmer Orchards, who will have zucchini, cherries, cabbage and maybe red raspberries.
Hardworking Hondo of Hondo’s Coffee will be there with free coffee for our customers, beans by the bag and his pickles, pickled beets and sauerkraut.
Message from Judy, maker of Liz Handcrafted Soaps:
Oh, you pet lovers are going to love this! Judy made the perfect batch of Scruffy’s Bath Bar yesterday and popped them out of the mold this morning. They are beautiful! The tea tree, eucalyptus, fir needle and neem oils are at their strongest right now and it has been wake-up time ever since they hit the curing rack. Look for these gorgeous puppies in about a month or put your order in right now. Lemon Poppy, Enchantment and Sandalwood are ready. Soon, we’ll be back up to speed with all of your favorite scents and, as always, use only top grade exotic oils to make our emollient soaps. Next week you can expect the Plan B, Bug-Me-Not, and Peach. And for those of you who came last week expecting to see the tall, handsome Ken at the market, we do apologize, but he had to attend a funeral. Judy filled in, but we know she just belongs in the soap kitchen! He will be there this Saturday, though, so not to worry!
Manna Food For Life will be back this week with a variety of breads and regular and gluten-free baked goods.
Welcome a new berry vendor who will be here this week. His name is Mr. Payne and he will be bringing blackberries and black raspberries. Here’s a super simple recipe to preserve your blackberries and keep in the fridge for pouring over ice cream, shortcake, pancakes or a biscuit. I put another recipe at the end of the e-mail.
Sugared Blackberries Gourmet | January 2008
Scott Peacock
In the discussion of preserving frit by canning versus freezing, why doesn’t this technique ever come up?
In the discussion of preserving fruit By canning versus freezing, why doesn’t this technique ever come up? Peacock credits the late Edna Lewis for teaching him to mix mashed fruit with sugar for a sort of jam that he says keeps for a year when refrigerated. (We only tested up to one month, but so far, so good.) “It’s a very old-fashioned method,” he says. “The flavor is fresh and intense and delicious spooned onto hot Buttered Buttermilk Biscuits or Yeast Rolls .” Try it with raspberries or strawberries, too.
Yield: Makes about 1.5 pints
Active Time: 5 min
Total Time: 3 days (includes time for flavors to develop)
3 cups fresh blackberries or 3/4 pound frozen blackberries, thawed and drained
3 cups granulated sugar
1/2 teaspoon kosher salt
Mash berries with sugar and salt in a bowl with a potato masher until berries are liquefied and sugar has dissolved. Let stand, covered and chilled, 3 days (to allow flavors to develop), stirring once a day.
Cooks’ notes:
·Do not purée berries in a food processor or blender, which will pulverize the seeds and impart a bitter taste.
·Sugared berries keep, chilled, 1 month.
Mike Schreiber will be there with his fresh fruit smoothies. Wow, what a great addition his smoothies have been in the hot weather…and it’s supposed to be a scorcher on Saturday..
The lovely Sandra of Chef Eloy’s Kickin’ Salsa will be back this week with salsas of many flavors!
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.
The amazing Ann Higgins will be selling F&V Farms Shiitakes , as well as raw, whole milk cheeses from the Oak Springs Dairy tent this week. The lovely Pamela is at the beach, living it up in her kayak this week with her family!
Unfortunately, North Gate Vineyards, will not be at the market this week because their daughter is graduating from Valley! Congratulations!!! They will be back next week.
Linna the Locavore
Heavy Feeders
Heavy Feeders are those vegetable plants that need soils rich in ALL nutrients. They are HUNGRY plants, and like growing children, needs lots of food to keep them healthy. Here are some simple tips to follow:
1. Three to four weeks before planting heavy feeders, apply lime (granular lime- follow package directions for amount to apply).
2. Two weeks after liming, plant your heavy feeder plants making sure to start with soil rich with organic ammendments like compost and use an organic granular fertilizer (like Epsoma that has trace minerals. Make sure to read the package for directions on how much to apply….more is not necessarily better ).
3. About 8-10 weeks after planting, side dress your plants. Do this by mixing fertilizer into the top inch of soil, 4 inches away from the stem.
Heavy Feeders: celery, melons, tomatoes, corn, peppers, cucumbers, pumpkins, eggplant, squash
Moderate Feeders (give them an initial good start, but don’t need side dressing): broccoli, chines cabbage, spinach, brussel sprouts, kale, swiss chard, cabbage, lettuce, cauliflower, parsley, lettuce
Light Feeders (undemanding and they will grow in most soft fertile soils): beets, onions, carrots, potatoes, garlic, radishes, leeks turnips
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 two weeks ago…..Grey, send me those pics! And check out our You Tube Channel!
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
New England Blackberry “Torte”
Gourmet | August 2000
by Peter Wayne Gagnon, Pineville, NC
“I have prepared the plum torte from Marian Burros’s The Best of De Gustibus many times, and I’ve also tried variations using different kinds of fruit,” says Peter Wayne Gagnon of Pineville, North Carolina. “My experiments helped me arrive at my own version of this dessert.”
Active time: 20 min Start to finish: 1 1/4 hr
Yield: Makes 6 to 8 servings
Active Time: 20 minutes
Total Time: 1 1/4 hour
1 cup stone-ground yellow cornmeal
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup plus 1 tablespoon sugar
2 large eggs
1 teaspoon vanilla
1 pint (2 cups) blackberries
1 teaspoon fresh lemon juice
1/2 teaspoon cinnamon
Accompaniment: whipped cream or vanilla ice cream
Preheat oven to 350°F.
Sift cornmeal through a fine sieve, discarding any coarse grit (there may be 1 to 2 tablespoons grit). Resift cornmeal through fine sieve with baking powder and salt, discarding any coarse grit in sieve (up to 1 tablespoon more).
Beat together butter and 1 cup sugar with an electric mixer until light and fluffy. Stir in cornmeal mixture, then beat in eggs and vanilla until well blended.
Spread batter in a buttered 9 1/2-inch deep-dish glass or ceramic pie plate or gratin dish.
Toss berries with lemon juice and strew over batter. Mix remaining tablespoon sugar with cinnamon and sprinkle over berries.
Bake “torte” in middle of oven until top is crusty (berries sink to bottom during baking) and a tester inserted in center comes out clean, about 1 hour.
Serve warm.
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.
