Today it feels like summer is here for sure! We hope the heat won’t keep anyone home from the Market this week, since this summertime weather brings us the beginning of the season’s best produce! We are happily settled in at our new location in downtown West Grove. Between Henry’s & John’s stands, our produce selection is ever-growing, with some new additions,notably wax beans joining the green beans & peas, yellow zucchini as well as green, small, tender new potatoes, garlic, & an abundance of basil. Also, Lucy Yeatman offers portabellas, criminis, shiitakes, & white button mushrooms.
Marina Van Renssen is the third winner of our weekly Farmers’ Market basket. Congratulations Marina! Marina will receive a sample basket of Market goodies, ready to be picked up during Market hours. We will be drawing a name from our email list each week for this fantastic prize. Stay tuned, and encourage your friends to come to the market and to sign up for our newsletter.
This week Walnut Brook Bakery will introduce blueberry pies, blueberry bars, & blueberry whoopie pies, & possibly some fresh blueberries by the box. As well, of course, as all of the usual breads, cakes, cookies, pies, & whoopie pies!
This week Ray will continue to offer gorgeous hanging pots of nasturtiums, as well as a selection of other interesting & unusual plants & thriving pots of basil, along with his usual honey & candles.
Taste of Puebla will join us as always, with their unmatched homemade salsas & chips.
Becky & Howard from Petey Possum’s Hangout will present their usual terrific array of toys & kids’ books.
We are thinking about having sturdy cotton reusable West Grove Farmers’ Market bags made. They are manufactured here in the U.S.!, & the printing would be done locally. They would be good-sized, likely big enough to hold all of your weekly Farmers’ Market purchases. We anticipate that they would cost approximately $5 apiece. We are interested in your feedback as to whether this is something you would be like to have, as we need to order a fair number to keep the price affordable. Input welcomed, by email or at the Market.
This week’s recipe: Pickled Beets
(If you think you don’t like them, don’t knock them till you try them!)
Thoroughly scrub a bunch of beets, cutting off stems & greens. (Steam the greens, or reserve them for steaming later–best when fresh–and eat them with butter, a dash of salt, & fresh- ground pepper.) Cut off the ends of the beets as necessary, put them in a saucepan, cover with water, & simmer just till fork tender, probably about half an hour or so, depending on size.
Drain beets when cooked through (but not soft), rinse under cold water, & slip off skins; you may need a paring knife to assist in this process. Count how many beets you have, then slice them about 1/8″ to 1/4″ thick.
For each beet, in a bowl put 1 T. apple cider vinegar & 1/2 tsp. brown sugar (i.e., 4 T. vinegar–in other words, 1/4 c.– & 2 tsp. sugar, for 4 beets, etc.). Add 1/2 tsp. spicy prepared mustard (total)–Grey Poupon is especially good), a dash of salt, & a liberal amount of fresh-ground pepper. Mix well & pour over beets. Chill for an hour or so before eating, if possible. Enjoy!