Saturday, October 27, 2012

Pork + Pasta = Perfection

I've been wanting to make a slow roasted pork roast, 
recipe compliments of Marc Vetri of Philly Vetri fame.
Axel from Lindenhof Farm provided the meat - 
a gorgeous bone in pork shoulder.
Here it is after roasting according to the recipe - 
I chose not to glaze the pork - why - I had other plans.
 Shred the meat, set aside.
You'll only use about 3/4 pound for the recipe - 
the rest you can save for leftovers
Reserve all of the roasting juices, defat.

Cook up some pasta from Vera Pasta.

In a large saute pan heat olive oil,
add a chopped shallot, 2 cloves of garlic 
and a 1/2 tsp of red pepper flakes.
Saute until softened.
Add one bunch of kale cut into slivers,
toss to cook until wilted.
Add the roasted pork, pasta and the roasting liquid;
toss to combine.
Add a chopped tomato!
Season with salt and pepper;

Thursday, October 25, 2012

Soup-er Simple!

This is a perfect recipe to showcase2 of autumn's best veggies:
butternut squash and Tuscan kale!

I made one alteration to the recipe.
After I added the broth I also added a piece of Parmesan rind;
it adds a wonderful depth to the broth.

If you want to keep this vegetarian, 
just substitute veggie stock for the chicken stock.
Serve this soup up with some great bread from St. Pete's - 

Wednesday, October 24, 2012

Can You Yodel???

Hope so - 
I'm geared up for weiner schnitzel
and a little background yodeling completes the experience!
Tender cutlets of veal from Birchrun Hills Farm,
fried to perfection,
so tender!
I paired them up with a few of autumn's beautiful veggies:
Roasted Brussels Sprouts (I added the carrots)
- I added the spinach to the pan at the end of cooking -
allowed it to heat until wilted. 
 Ya - gut essen!

Ellen April in the Kitchen!

As we all know, 
Ellen, of Ellen April, is great at making soap;
but, hey, a girl's gotta eat!

Here's how Ellen starts her day:
 Toasted St. Pete's semolina bread, 
spread with Shellbark Hollow's Spectachio chèvre,
 and drizzled with Carmen B's honey.
Totally yummy.
Thanks Ellen!

Tuesday, October 23, 2012


Eight days left in October - still time for a great Octoberfest!
Top of the list - Birchrun Hills Bockwurst!
These wursts are the best!
Cook them up with some Frecon Hard Cider and 
Wills Valley Sauerkraut.
 Here's how I cooked mine:
In a deep saute pan,
saute one large shallot in olive oil until softened.
Add 2 chopped apples and a bay leaf, 
stir and cook until the apples are softened.
Sprinkle with about 2 Tbsp. of brown sugar.
 Add one jar of sauerkraut and 1 1/2 cups of hard cider;
heat to a simmer. 
Add the wursts and allow to simmer for a half hour.
Season with salt and pepper. 
 While your waiting for the wurst to finish simmering mix up some honey mustard;
yummy on the wursts.
 You are just gonna love this dish!
So simple, all about Octoberfest.
To drink - more Frecon hard cider of course.
Sorry we can't sell it at the market,
but you can pick it up at their store in Boyertown.
 On the side - roasted fingerling potatoes!

Sunday, October 21, 2012

Souper Sunday!

What a gorgeous day!
Hope you got outside today to enjoy a good does of autumn.
 Great day for soup - 
A "SOUPER" Sunday!
Today soup features Swiss chard:
I bought beautiful Swiss chard from Blueberry Hill Farm
and this recipe is perfect!
Its a smitch spicy - topped with slivers of jalapeño too!
Vegetarian, hardy, exotic aroma!
I served it up with Indian Cucumber Salad -
helps to cool off the spice.
I added some radishes too:
cucumbers and radishes courtesy of Blueberry Hill. 
Some Naan from the grocery was the perfect accompaniment.
I crumbled some of Shellbark Hollow's chèvre inside the pocket. 
 Mr. Market Manager decided to add some of the cucumber salad 
to the pocket of his Naan - not a bad idea!
 Positive thoughts go out to Blueberry Hill Farm - 
they were in the path of the F1 tornado that hit Lancaster Friday night.
Peg, Clyde and Luke are just fine, the power is back on,
but they are shy 20+ trees that came out by the roots!

Sunday, October 14, 2012

Broccoli - Market Manager Style

The EGFM market managers are up to it again
this time - 
Operation Broccoli

I picked a recipe from Ina Garten
This was ever so simple and simply delicious.
Make sure your oven is up to temperature to get adequate browning.
The caramelized ends of the broccoli have the most unbelievable flavor.

Donna chose
She made a few modifications -
she increased the garlic to a total of 5 cloves of garlic;
and, added 3 tsp. of red pepper flakes.
And then cook according to the recipe -
that browning really adds to the flavor.
Give 'em a try - let us know what you think.