This Week’s Market Email – 7/2/10

Dear Market Goers,

I know this is starting to sound old, but WHAT A GREAT MARKET AGAIN LAST WEEK!

Thank you, “Customers of Good Taste” (term coined by Lothar) for your patronage to our humble little market. OK, humble may be stretching it! We are pretty awesome…

The first peaches of the year are here!!! Kilmer Orchards will have peaches, plums, apricots, raspberries, zucchini, squash, cabbage, cucumbers, and onions. Derek says that the plums are small but unbelievably delicious. Ask for one to try before you buy and they’ll oblige you! Music this week is by the beautiful Ellen James on the Celtic Harp from 9-10; it’s so nice to open the market with Ellen’s gentle, beautiful vocals and her harp. Don’t forget to tip our musicians as they make our most excellent market even more excellent.

THEN, from 10 -11:30 is Gina and Mike. They will be entertaining us with old-fashioned old time and celtic fiddle music. Next week, those two handsome college guys Sean and Will will be crooning their original tunes and covers. The week after that will be Julia and Mike Kasdorf. Man, do we have top notch acts at our market or what?

AND DON’T FORGET….Next week Mark Morrocco of Magnolias and our very own Lothar, will be performing for you at the Purcellville Community Market! They will be using ingredients from the market to inspire you by cooking fabulous food for you! And get this, the week after we will have Chris Burnham, aka “Worm Man”, (now that’s a superhero name I can stand behind) will be bringing his composting worms to market to tell people how you can use one of the most essential of God’s creatures to compost your vegetable waste and espouse the benefits of worm castings.

And isn’t our Purcellville Gazette ad a beauty? They did a great job on that and thanks again to

 Patty from Sign Design for creating our logo and signage.

Don’t miss all the great events in town for the Fourth of July. Our sweet parade will start Sunday at 1:30 and Rock the Field, behind Fireman’s Field, will take place from 2-7 with lots of local musical acts including Jake and the Burtones, The Immortals, Maddie Curtis, and Floydfish, as well as food to eat, games and amusements for kids. The Fireworks at Franklin Park where there are also great musical acts.

One of our faithful market goers, Monica Deaver, sent in these recipes. Can’t wait to try these out!

RED, HOT & BLUE POTATO SALAD
(Su Carlson) I usually double or triple this recipe
5 potatoes (red & white) – boiled with skin on, cut into pieces
3 hardboiled eggs, chopped
1/2 bunch scallions chopped including green part
1 c. mayo
1 t. salt
1 T. celery seed
Mix together and chill. Serve at room temp.
This shrimp & grits recipe is great. I have been making it for a couple of years. We went to Chapel Hill,
NC recently, & our friend recommended a place to go for the best shrimp & grits in town. We got it, and
I was like this is just like how I make them. I came back & looked at the recipe, & it is from that restaurant!!
Best if 1 person can work on shrimp & another on the grits. Enjoy!
SHRIMP & GRITS
(Crooks Corner Restaurant)
4-6 servings
SHRIMP PART
2 bacon slices
1 lb. unpeeled, med. shrimp
1/8 t. salt
1/4 t. pepper
1/4 c. all-purpose flour
1 c. sliced fresh mushrooms
2 t. canola oil
1/2 c. chopped green onions
2 garlic cloves, minced
1 c. chicken broth
2 T. lemon juice
1/4 t. hot sauce
Cook bacon in large skillet until crisp. Remove bacon and crumble to sprinkle over dish at the end.
Keep some drippings in pan. Peel shrimp and mix with salt, pepper & flour. Add oil to skillet and
saute mushrooms until tender (about 5 mins). Add green onions (2 mins). Add shrimp & garlic
(2 mins or lightly browned). Stir in broth, lemon & hot sauce (2 mins, stirring & scraping bottom of skillet).
Spoon over hot grits with bacon sprinkled on top.
CHEESE GRITS
14 oz. chicken broth
1 c. milk
1/2 t. salt
1 c. uncooked quick-cooking grits
3/4 c. (3 oz) shredded sharp cheddar
1/4 c. grated Parmesan cheese
1/2 t. hot sauce
1/4 t. ground white pepper
Bring first 3 ingreds. plus 1 1/3 c. water to a boil in med. saucepan over med-high heat; gradually whisk in
grits. Reduce heat to low & simmer, stirring occasionally (10 mins or until thick). Stir in cheddar cheese &
next 3 ingreds.
 

Finally, here’s the vendors that are comin’ to market!

In celebration of the 4th of July, 1ST AVE Bakery will have a selection of Red, White and Blue Pies for their
customers: Cherry, Blueberry, and Coconut Cream, as well as Apple, Lemon Chess, Sweet Potato, and Peanut
Supreme. They’re trying something new this week as a cool treat for our hot and hungry customers… two of
their pie varieties will be available in cool quarter pie containers. Come by their tent if you’re looking for a
real treat. In addition to their Champion Pies, they’ll also have a small amount of our Oat Dinner Rolls for sale.
I had some last Thanksgiving and I MEAN TO TELL YA, they were unbelievable! The kind of thing that I can’t
keep in the house or I would not stop eating them. Of course, they took the top award for Dinner Rolls at the 2009 Virginia State Fair. Better get to market early if you want any of these!
I roasted my chicken from Liberty Hill Farm and it was delicious! I used my foolproof recipe from “The Best Recipe” a great cookbook, virtually foolproof, by the editors of Cook’s Illustrated. Because of the rotation and the high heat at the end, the breast meat stays nice and tender yet the skin is tasty and crisp. Here it is:
 
Simplest Roast Chicken
serves 3 to 4
A 3 1/2 bird should roast in 55 to 60 minutes while a 4-pound bird requires 60 to 65 minutes. We recommend using
a V-rack but be sure to grease it so the chicken does not stick to it. If you don’t have a V-Rack, set the bird on a regular
roasting rack and use balls of aluminum foil to keep the roasting chicken propped up on its side. Although we recommend
kosher chicken, you can brine your chicken with similar results (I never do and it’s still great).
1 whole kosher chicken, rinsed and patted dry, giblets removed
2 tablespoons unsalted butter, melted
salt and ground black pepper
  1. Place a shallow roasting pan in the oven and heat the oven to 375 degrees. Brush the chicken with butter and sprinkle
  2. liberally with salt and pepper to taste.
  3. Remove the heated pan from the oven and set the oiled V-rack on it. Place the chicken on the rack, wing-side up. Roast
  4. 15 minutes. Rotate the chicken so that the other wing side is up. Roast 15 minutes, then rotate the chicken, breast-side up.
  5. Turn the oven to 450 degrees. Roast until an instant-read thermometer inserted in the thigh registers between 165 and 170
  6. degrees, 20 to 25 minutes longer. Transfer the chicken to a cutting board; let rest 10 minutes. Carve and serve.
The Magnolia Girls will have cakes, cookies, breads, scones, and will also have festive cupcakes and sugar cookies to celebrate the Fourth of July.
And now a word from the Lothar, the Master Butcher:
Hello, it’s me, Lothar your Butcher. Everyone says it is supposed to be nice weather for this weekend and I have all for the Grill. It is so nice to be outside and have a mouthwatering grill out with your friends and celebrate the America’s Birthday. I will offer only the Best 15 different kinds of brats: Nuerenberger, Bavarian Country, Hot Mediterranean, Thai, Tex-Mex, Korean, Bulgogi, Chorizo, Pork, Doppel Smoked, Smoked Andouillie, Beef, Wine, Boerowers, South African, Cevapcici, and Lamb (hey, that’s 17, there must be commas in the wrong place). And, we have Wiener, Frankfurter Beef, Leberwurst and HAPPY BIRTHDAY AMERICA Sausage. Cajun style only for Donation help for the Gulf Coast ( last week thanks to our customers we have $53.20 which we will hand over to Mayor Lazaro. The Bacon Tresor is filled up again with all Varieties.
Grill & Schwenksteak, Bavarian Grill Ribs, Marinated Lamb Steak, Tuscany, New York Strip steak, Marinated Chuck Eye Steak and and and…….
And I have All in One Lothar’s Variety Pack Schwenksteak, Ribs, and Brats. Ideal for the Grill Party.
On the Market, we will have Steak Sandwich, BLT & Currywurst!
So please come early and enjoy the freshest sandwiches available to gear up for a nice long weekend.
As I always say, “Are you hungry Purcellville?” So let’s “meat 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 and where they have greenhouses which gives them a head start on our growing season.

Betty’s Foods will have their chips, black bean dip, gazpacho, enchiladas. Cathy Darby bought some last week and her family LOVED them!

The ethereal Meredith Kope and friends from Singing Frog Farms will have TONS of cut flowers, chard, heirloom summer squash, cucumbers and herb bunches. And there will be basil and heirloom tomato seedlings for you to plant in your pots or garden beds.

Woodgrove Lavender Farm will have plenty of new large & small dried wreaths, sachets, and live plants for sale. They will be out of town next week, so if you need any beautiful smelling dried or live lavender, make sure you pick it up this week.

Rob Young of Community Gardens will be back at the market with his fantastic greens, arugula, sugar snap pea shoots, and other vegetables.

Message from Judy, maker of Liz Handcrafted Soaps:

Liz Handcrafted Soaps will be at the market on Saturday and will have just about all of your favorite scents back in stock. In addition, we’ll have a few new scents to offer. Be sure to check out the sweet and delicate Soothing Chamomile, our luscious Peach, the sharp, citrus scent of Satsuma Orange and the non-scent of plain Oatmeal (well, except for the faint oatmeal scent of the freshly ground oatmeal). Plenty of Scruffy’s Bath Bar will be available for those of you requesting more pet soap. We also have refills on our luxurious Goat’s Milk & Lavender soap, not to mention Bergamot Mosaic and Plan B.

In short, you will find 50 different scents of soap from which to choose for your bathing pleasure, gift-giving pleasure or nose-sniffing pleasure. See you at the market!

Manna Food For Life will be back this week with a variety of breads and regular and gluten-free baked goods.

The Payne family will be back this week with more blackberries and black raspberries.

The incredible Mike Schreiber will be there with his fresh fruit smoothies. Ask for coconut sugar or Blue Agave nectar to make it the perfect health drink. Just worked out at the Purcellville Sports Pavillion, (which is where you can get them when the market is over) and finished one off. Golly they are great!

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. Hondo…please get to the market earlier. Hey, we love you, but we NEED your coffee in the mornings.

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.

The amazing Ann Higgins will be selling F&V Farms Shiitakes.

The divine Miss P will be back from her vacation selling raw, whole milk cheeses at the Oak Springs Dairy tent this week.

Linna the Locavore

Fungus Warning

This week I am going to share some information on a fungus that is threatening sweet basil plants called downy mildew. If you notice the symptoms below, harvest the leaves immediately and use them. This fungus is very contagious and spores are carried in the air and also survive in seeds.

1. You can identify downy mildew as faint yellow bands on the upper surfaces of the leaves. The lower leaf
surfaces become dotted with tiny gray specks. The incubation period is about two weeks for the disease to
show up after initial infection.
2. Leaves showing early stages of the disease can be harvested for fresh use and they are not toxic to humans.
If you use/discard the infected leaves you can keep your plant going (note for large farms this is not feasible
and many greenhouses like DeBaggios lost their entire inventory this year)
3. Organic fungicides seem to have little effect on the plants and the best defense is to keep plants in a sunny location where they get good air circulation.

For the full article go to the Washington post at: http://www.washingtonpost.com/wp-dyn/content/article/2010/06/15/AR2010061501079.html

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! A 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.

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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