Giving Thanks – This Week’s Market E-Mail, 11.20.10

Dear Market Goers,

Thanksgiving is almost here.  Days are shorter, nights are longer, forecast is cooler.  Changing of the seasons.  It’s sad to see the fall fade away, the leaves meandering south on their journey to their final resting place as we enter into the deep, dark void of Winter……  SO LET’S CELEBRATE! Have you seen our new fire pit?  It’s way bigger and better than the old one.  It will heat up twice as many vendors and customers as the old one.  We’ll be out there all winter and we hope you come out too.

On a more serious note, I want to give THANKS to all the people who come to the market and get healthy food for themselves and their families.  I can’t stress how important the quality of the food you put in your body is to the quality of your everyday life!  I want to give THANKS for the fantastic vendors who create these wonderful products, who come every week and pack up, set up, sell, break down and give up their precious Saturdays to be here in good ole P’ville.  I want to give THANKS to a supportive Mayor and Town Council who believe that events like this bring people in our community together.  I want to give THANKS to the Town of Purcellville employees who have been helpful to the market and to our customers.  I want to give THANKS to my lads, Frankie and Gus, who always help out their Mama when she needs it and to my friends who step up to help me with their pickup trucks or themselves when emergencies arise (yep, happens frequently).  Oh, gosh, I forgot to mention I’m thankful for everything in the universe too!

So change is a good thing: everything has its season and moving forward is something natural, to be embraced….although sometimes it’s an eventual thing!  Our attitude defines what effect change has upon us.  Without the winter: spring would not be so cherished.  Without our hot, humid, uncomfortable summers: fall would not be such a welcome relief.

AND SPEAKING OF CHANGE, don’t forget that the market hours will change to 10 am – 1 pm after Thanksgiving.

This week is the debut of Meredith and Kate’s Breakfast at the Market.  They will be serving grits and hot cider.  I believe they will have cheese and bacon as their toppings of choice this week.  Stop by and git some grits!

And we’re doing something special for Thanksgiving!  Since there are five days between market and Thanksgiving, the following vendors have offered to take orders and have items ready for you to pick up on Wednesday afternoon.  Handy if you are having dinner at home or if you are a guest at someone else’s table and want to impress them!

Chef Chris of HarvestMarket, DC has the following items available for Thanksgiving.  Preorder by Sunday evening for Wednesday afternoon delivery.

Cranberry – Ginger Sauce – $15/qt

Wild Rice with Dried Cranberries and Pecans – $16/ 2lbs

Roasted Brussels Sprouts with Bacon and Savory – $15/ 2lbs

Mashed Sweet Potatoes with Fall Spices – $10/ 2lbs

Glazed Root Vegetables with Honey and Thyme- $16/ 2lbs

Cornerstone Bakery will take orders for cupcakes and donuts.

We were thinking with the Thanksgiving holiday coming up and most of us having family visiting it would be nice to have breakfast taken care of.  Think about ordering donuts for your family and guests.  If you pre-order you can be assured of the flavors you want and I will box them up in a bakery box ready for your morning guests. Talk to Joey at the market!

Liberty Hill will have Large Whole Wheat Bread, Small Whole Wheat Bread and Whole Wheat Stuffing mix.

First AVE Bakery is coordinating with customers that want Thanksgiving Pies.

THANKS again to our fabulous musicians Mucho Gusto and Ellen James for playing at the market. They add so much to the spirit of the market!

Here’s who’s at the Market this week:

The amazingly beautiful and iridescent Pamela of Oak Spring Dairy will be selling cheese this week.  We are so very glad to have Pamela and cheese back!

We are so happy to have a “Local Artist’s Tent” at the market.  Dave Levinson of Loudoun Landscape Photos (www.LoudounLandscapes.com) and Deborah Morrow of Cowgirl Smiles (www.cowgirlsmiles.com) will be in the tent this week.  Stop by and see their beautiful work.

Now folks, we have the perfect vendor that will help keep you trim and slim during the holidays!  Last week was the debut of Second Spring Farm’s greens, by David Giusti, who rents land from Wheatland Farms, just down the road apiece .  Man, his greens were a hit!  He had gorgeous bunches of Curly Kale, Dinosaur Kale, and Tuscan Kale; bunches of Pac Choi and Hakurei Turnips (which are mild and tasty enough for cooking or slicing in salads and you can eat the greens to boot – a twofer)!!!  And bags of Tatsoi, and the tenderest, tastiest mustard mix you’ll ever find, as well as my newest culinary discovery, Hon Tsai Tai which had the most unusual, fresh, slightly lemony, slightly mustardy flavor that I instantly fell in love with it!  Of course, it all sold and so I didn’t get a bit of it except for the samples.

Basically, it’s everything you need for a good, healthy stir-fry…In fact, here’s a recipe for the Choi, but you could add turnips too…and some onions, whatever vegetable strikes your fancy….

Stir Fry

2 TB soy sauce

1 tsp sugar

2TB vegetable oil

1 1/2 lbs Pac Choi cut into 2 inch chunks

1 TB minced, fresh ginger

Combine soy sauce and sugar in a bowl and set aside.

Heat large skillet over high heat until hot, add oil to coat the pan bottom, add choy and stif frequently until lightly browned.  Add ginger and cook, stirring frequently for 30 seconds.  Add soy sauce mixture and keep cooking, stirring frequently for another minute or so.  EAT UP!

Sauteed Hon Tsai Tai

-adapted from a Harmony Valley Farm CSA recipe

2 tsp olive or vegetable oil

2-3 tsp toasted sesame oil

1 clove garlic, sliced thin

1 bunch Hon Tsai Tai

1 Tbsp fresh ginger, minced

Salt and ground pepper to taste

Heat oil in a medium sauté pan over moderate heat. Saute garlic and ginger about 1 minute.

Add Hon Tsai Tai and season with salt and pepper. Stir greens to wilt them down. Cover and let steam for 2-3 minutes, adding 1 tablespoon of water if there is not enough moisture from the greens. Drizzle with toasted sesame oil and serve.

Lothar, the WORLD’S BEST German Master Artisan Butcher will be at the market this week with his incredible sausages, meats and Market BLT!  Here he is!

Dear Valued Customers and Friends of Good Taste,

Celebration of Thanksgiving is already around the corner and time does indeed fly whether we’re having fun or not and having fun is always better, so on that note, for those of you who are planning a big family entertaining this Thanksgiving season we do take special orders for your holiday meal wishes aside from turkeys :)

At the market on  this Saturday, we will have Lamb Brats Lebanese Style (feature item of the week, excellent with couscous and a nice glass of heavy red wine) along with many other brats ; Weissbrats, Nuernbergers, Hot Mediterranean, English Bangers, Beorowurst (South African farmer’s brats), TexMex, Country Bavarian Brats and more…

We will also have Spiessbraten in 2 different kinds; hand carved pork loin roast stuffed with onion + bacons or stuffed with organic apricots + plums soaked in Bourbon (you can substitute this with organic pomegranate juice), when roasted with potatoes this roast makes Martha Stewart out of anyone without insider trading!

If you wish to have certain steak cuts (as thick as you’d like ), please give us 3-4 days of notice and it will be carved cut to your likings.  Our steak cuts are fresh each week never frozen, thanks to our Beef farmer (Mr. Dave Mast in Midland, VA some of you’ve met him at our Octoberfest) who brings his cow every Monday where Lothar does processing.

We will also serve Hot Sandwiches; BLTs and Jumbobrats (1/2 pounder specially made for Market sandwiches).  Just in case if you’d like to try cornbread stuffing with pork sage, I will have printed copies of recipe (courtesy of our customer).

For those of you who joined us at our 2nd annual Octoberfest with good cheer and generous hearts, your kindness was sent by a check ($500) to a struggling elderly couple in Covington, LA affected by BP oil spill.  They were brought to an attention by Mrs. Patty Lovelady, our friend & customer.

Let’s hope for another weekend of gorgeous fall weather and please join us at the market.

Your local Artisan Master Butcher,

Lothar and Sidekick, June

Pink Ladies are in at Kilmer Orchards!  My other favorite is the Cameo.  They will also have Granny Smith, Jonagold, Fuji and possible some more Mountaineers…

Chef Eloy’s Salsa will be at the market this week.

Message from 1st AVE Bakery:

This week we will be at the Saturday Market with offerings of our Peanut Supreme Pie, Apple Pie, Pecan Pie, and Pumpkin Pie.  In addition to our Champion Pies, this week we will also have some of our Pineapple Upside-Down Cakes and a few Dinner Rolls.  Don’t forget to put in your order for your Holiday pies. You can still get an order in to treat your family and friends to the Finest Home-Made Pies in Virginia.

Thanks,

Violet & Bob LaBrecque

1ST AVE Bakery, LLC

540.668.9089

Chef Christopher Carey, of Harvest Market, DC, will be back this week with incredible prepared foods made with fresh, local ingredients.  This week’s menu:

Celery Root, apple, and chestnut soup

Persian Butternut squash with gold raisins, pistachio, and mint

Cauliflower with parsley, green olives, and Manchego

Pecan-Cranberry tart

Chicken Stock for Thanksgiving (1 qt. size) gravy, stuffing.

Sweet potato agnolotti

Rob Young of Community Gardens will be at market this week with the his incredible greens mixes and arugula.

Liz Handcrafted Soaps will be at the market this week!  Here’s a message from Judy, the Soapmaker:

This week Liz Handcrafted Soaps will have fresh batches of Satsuma Orange w/Vanilla Specks, Plan B, Bayberry, Amy’s Vanilla, Lemon Poppy Seed, Red Clover Tea, Sea Fresh, and Orange & Clove for your bathing pleasure. We still have a few bars of Autumn Afternoon, and we also have the following holiday scents: Berries & Twigs, Cinnamon Bear, Myrrh, Spiced Fig, Red Currant, Mistletoe, Gift of the Magi, and Chocolate.  Just stop by, pick up your favorite bar of soap or gift bar, and say hello to Ken. He’ll be happy to see you at the market!

You might have noticed that last week we had a new beef vendor called What’s for Dinner Now? (www.whatsfordinnernow.com.  What a nice family and great addition to our market!  They raise all natural pasture raised, grain finished beef.

Joey Coburn, owner of Cornerstone Bakery is bringing her fantastic tasting cupcakes and “Pupcakes” week. Here is a message from Joey:

With the change of weather I definitely appreciate customers coming to the market to buy cupcakes.  We will have the same great flavors this week which include Pumpkin, Maple, Gingersnap, Chock Full of  Nuts, Carrot Cake with Cinnamon Cream Cheese, Vanilla, Espresso, and  Mexican Chocolate.  These flavors will be around until Thanksgiving and then almost all the flavors will change.

Are you a fan of our delicious cake donuts?  We were thinking with the Thanksgiving holiday coming up and most of us having family visiting it would be nice to have breakfast taken care of.  Think about ordering donuts for your family and guests.  If you pre-order you can be assured of the flavors you want and I will box them up in a bakery box ready for your morning guests.  I will take pre-orders through the end of the year for all your holiday needs.  Just e-mail me at joey@cornerstonebakedgoods.com by 5 pm on Thursday and let me know what you would like and I will have your box reserved at the market.  You can also order them at the market for the next week, whatever works for you.  The donut flavors are vanilla, cinnamon sugar, chocolate coated vanilla, chocolate, chocolate glazed and chocolate coated chocolate.

We will have Doggie Delicious Cookies and Pup Cakes at the market.  Look for upcoming yogurt glazed Doggie Delicious Cookies coming soon.

If you like one-stop-shopping look no further.  We will be offering the perfect holiday gift.  A bakery box filled with delicious cupcakes.  Each box will have three each of Chocolate, Peppermint Stick, and Eggnog cupcakes.  The cost will be $15 which is a great deal!  This gift is perfect for teachers, bus drivers, hair dressers, house cleaners, co-workers, clients or anyone else on your list.  The good news is that you can get the same gift for everyone and they will all love it.  Get lots of your gift-giving done at one time.  To discuss pre-ordering, just come see me at the market or e-mail me at joey@cornerstonebakedgoods.com and let me know what your needs are.

Liberty Hill Farm will have their fantastic, pastured chicken, fresh eggs, and whole wheat bread and pizza dough this week.

Hondo will be there this week with all of his excellent homemade products as well as his non-local products… He makes Red Hot, Horseradish, Garlic, and Half-Sour pickles as well as pickled beets, pickled okra, pickled green tomatoes, pickled garlic, and a spicy hot pepper mélange.   He will also have his non-local products:  three NY Style pickles (Kosher Dill, Full Sour and Half Sour) and sauerkraut.

The Magnolia Girls will not be there this week due to illness.

The “Smoothie Guy”, Mike Schreiber, will not be at the market until the weather gets warm again.  We miss him but if you have a hankerin’ for a fresh fruit smoothie, you can find him at the Purcellville Sports Pavilion Juice Bar.

Chicama Run will be back next spring.

Linna the Locavore

It is the season for GREENS!  Spinach, kale, and tatsoi, oh my!  Think green and think smoothie, GREEN SMOOTHIES!  If you are curious on how to get the nutrition of greens in a delicious fruit smoothie, check out this article called Green smoothies for your health. Happy and healthy drinking!

(http://www.examiner.com/food-gardening-in-washington-dc/drinking-green-smoothies-for-your- health).

Be vocal.  Eat, think, and buy local!

www.foodscaper.com

www.123foodgardening.blogpspot.com

www.locavorechronicles.blogspot.com

www.linnasgarden.blogspot.com

www.locavoreliving.ning.com

http://groups.yahoo.com/group/Loudoun_locavores

KNITTER ALERT!!!! We’ve only got three hats in our HATS FOR HAITI DROP BOX - Soulstitch, a local community group, would like to send 400 hand-knitted or crocheted hats to the St. Helen’s orphanage in Haiti for Christmas.  The orphans (between 7-18 years old) live in the mountains and actually don hats when the temperature dips below 70 degrees.  Our deadline for mailing is early December.  Use acrylic or cotton yarn (no wool yarn – too warm) and for free patterns go to www.knittingpatterncentral.com.   We need approximately 133 youth small hats, 133 youth large hats and 133 adult size hats.  Please consider making a hat and spreading the word to any group or anyone you know who knits or crochets or would like to learn.  Bring your finished hats to this market each week.  If you have any questions or would like to pick up yarn, please contact Monica Deaver at 540-338-6057 or mojoknits@comcast.net.  For information about Friends of the Orphans in Haiti (the organization we are working with) or to make a contribution go to www.friendsoftheorphans.org.  Thank you!

And don’t forget, we are on www.loudounfarms.org and on Facebook, where we post pictures of happy customers and vendors each week!  Check the market table for all kinds of info, cookbooks, recipes,community events, local businesses, health information and my favorite magazine, Flavor!

Don’t forget to RECYCLE YOUR EGG CARTONS, berry containers and WINE BAGS.  Thanks to all of you that do.  There’s a basket in the middle of the market where you can put those items and we will give them back to vendors.

So come out on Saturday, purchase some GREAT food, have a chat with your faithful vendors, happy neighbors, and enlightened folks from other communities and sip some fresh coffee 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, VA.  Look for the cannon…it’s point’n right at us!!

Enjoy!

Juanita Tool

703.967.0431

No Responses So Far... Leave a Reply: