Archive for September, 2015

Rehoboth Ranch cows in pasture

Learn about pastured meat

The benefits of pasture raised meat, including free range pastured chickens, have shown up in varied news sources the last few years. Is there really a benefit to these meats, especially given that they generally cost more?

Why do they cost more? Pastured meats take longer to mature to the harvest point with a significantly larger acre per animal ratio. These cows, pigs, chickens, turkeys, lambs are out in pastures moving around freely in the grass and eating a natural diet, free of...   | Read More

Fresh spaghetti squash and butternut squash

What’s Fresh, October 3

Thanksgiving turkeys may be ordered from Rehoboth Ranch with a deposit due now.

Fresh Fruit  – summer fruit is dwindling, but some melons and cantaloupe may show up. Look for a few fall pears.

Fresh Veggies – acorn squash, beets, bok choy, butternut squash, carrots, cucumbers, eggplant, green beans, kale, mustard greens, oyster mushrooms, okra, onions, parsnips and greens, shelled and unshelled purple hull peas, pecans, peppers...   | Read More

fresh acorn squashes

What’s Fresh, October 10

Pop Star’s newest seasonal frozen treat tastes like pumpkin pie on a stick! The recipe is based on John’s grandmothers pumpkin pie recipe and is full of pureed pumpkin, organic milk and other pure ingredients.

Fresh Veggies – acorn squash, beets, bok choy, butternut squash, carrots, cucumbers, eggplant, green beans, kale, mustard greens, oyster mushrooms, okra, onions, parsnips and greens, shelled and unshelled purple hull peas, pecans, peppers...   | Read More

Lemon meringue tarts

Lemon Meringue Tarts

Chef Joe Baker demonstrated how to make these tarts as part of our Market to Kitchen Chef Series on September 19, 2015.

Lemon Cream: 100 grams egg yolks 100 grams whole egg 100 grams sugar 100 grams lemon juice Zest of 2 large lemons (optional) 100 grams butter, soft

Combine the eggs, sugar, juice, and zest and mix until well incorporated.  Cook over low heat, stirring constantly, until thick and shiny like pudding.  Remove from heat and stir in...   | Read More

Hiram Farm jars of pickled items and other products

Vendor Spotlight – Hiram Farm

Expect the unexpected at this family booth. Pat Gaines is continually researching and developing new products. She is something of a Renaissance woman at the market, creating new from the usual by exploring a new concept for her family and customers’ taste buds or health. She usually has herbs and eggs. She added homemade salad dressings. (If she knows you’re coming and have a favorite, she’ll bring it for you.) Then she began making individual breakfast quiches and other small entrees...   | Read More

eggplant

What’s Fresh, September 26

Fresh summer and fall produce, all at once!

Fruit  – apples, cantaloupe, Korean honeydew melons, late season peaches, watermelon.

Veggies – acorn squash, beets, butternut squash, carrots, cucumbers, eggplant, green beans, kale, mustard greens, oyster mushrooms, okra, onions, parsnips and greens, shelled purple hull peas, pecans, peppers (many varieties), potatoes, radishes, yellow +pattypan + 8 ball squash, spaghetti squash,...   | Read More

Fresh tomatoes in box

What’s Fresh, September 19

Loaded tables of fresh food, come see for yourself!

Fruit  – apples, cantaloupe, honeydew melons, a few peaches, watermelon.

Veggies – acorn squash, beets, butternut squash, carrots, celeriac, cucumbers, eggplant, green beans, mustard greens, oyster mushrooms, okra, onions, parsnips and greens, shelled purple hull peas, pecans, peppers (many varieties), potatoes, radishes, yellow +pattypan + 8 ball squash, sunflower sprouts,...   | Read More

Chef Demo, Sept 19 – Making Lemon Meringue Tarts

Chef Joe Baker will teach and entertain with the making of lemon meringue tarts. Samples and recipes will be provided to attendees. A shade cover with chairs on the south side of the pavilion will provide respite should the heat continue into mid-September.  The Event starts at 10:00 and goes until it’s done.

Joe the Baker is a familiar face as both a vendor and prior chef with the Market to Kitchen educational program and Farm to Table Dinners. He willingly accepts these...   | Read More

Glazed Pork Tenderloin

Glazed Pork Tenderloin

Start to finish in 30 minutes with a sweet and spicy island-inspired rub. 

1½-2 pounds pork tenderloin (two small or one medium-large tenderloin) 2 tablespoons olive oil

rub

2 teaspoons salt 1 teaspoon cinnamon 1 teaspoon cumin 1 teaspoon chili powder ½ teaspoon pepperglaze¾ cup brown sugar 2 tablespoons minced garlic 1 tablespoon sriracha sauce (Asian hot chili sauce- found in the Asian section of most grocery stores) OR...   | Read More
Fresh organic butternut squash

What’s Fresh, September 12

Make time for farmers market shopping . . . it’s so worth it!

Fruit  –  fresh apples, cantaloupe, honeydew melons, peaches, watermelon.

Veggies – acorn squash, beets, butternut squash, carrots, celeriac, cucumbers, eggplant, green beans, micro-greens, oyster mushrooms, okra, onions, parsnips and greens, shelled purple hull peas, pecans, peppers (many varieties), potatoes, radishes, yellow +pattypan + 8 ball squash,...   | Read More

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