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RB Farm Market News |
September 25,
2007
www.rbfarmersmarket.com Vol. 1 No. 17
Open every Tuesday rain or shine
JUNE 5 to October 9
3:00 to 6:30 pm
FRESH
PRODUCE NATURAL PRODUCTS COMMUNITY FUN
Our special guest, Jonathan Vigil rang the opening bell on
September 18, and Market Master Pat Coluzzi was pleased to see large number of
customers returning to the market two weeks after the Labor Day holiday! She has extended the market through Tuesday,
October 9, in response to great interest by
Chef
Marcel Lavallee of Dogfish Head entertained
everyone’s palate and educated the large crowd about the wonderful tastes of
the various products he had just purchased at the Market. He graduated from the New England Culinary
Institute in
Here are some of the
mouthwatering recipes Marcel prepared:
Portabella mushrooms –
Remove stem, place mushroom ribs side up and fill cap with alcoholic liquid,
such as Dogfish 90 minute IPA, or wine.
Place julienned strips of sweet peppers on top
of liquid, plus small pat of butter and freshly grated parmagiana
reggiano. Cook on hot grill for about 10 minutes.
Lemon Honey Rockfish – He
buys locally caught rockfish. Put lemon
slices on hot grill and the fish, skin side down, on top of the lemons. Drip honey on top of the fish, sprinkle with
salt and pepper. Total cooking time,
about 15 minutes, with fish turned over after about 7 minutes.
Grilled Peach Duck – Add
mesquite chunks, which have soaked in water, to a hot grill. On a duck breast, score the fat skin side so
that will shrink during cooking time, and add pepper and ground coriander to
skin side. Slice a peach and salt cut
side and put cut side down on grill. Add
duck, fat side down on peaches, and add salt to the meat side. Cook about 10 minutes and then turn duck over
for about 10 more minutes. Remove and
let rest, before slicing on the diagonal.
For duck without peaches – score fat and put directly on grill, fat side
down, lined up with the grates. Add salt,
pepper, coriander, and balsamic vinegar.
Cook about 10 minutes, turn over for another 10
minutes. Remove and let sit for about 10
minutes before slicing.
Scallion crusted Salmon –
Slice scallion in thin strips. Wash
salmon, and press scallion strips on to side of salmon with no skin. Use a hot sauté pan and heat garlic oil
(recipe to follow) until hot, place salmon with scallion side down in pan
and skin side up. Season
skin side with salt and pepper.
Toss butter chunk into pan, along with very thin lemon slices. Tilt pan toward you, and with large spoon,
scoop the liquid away from you and over the fish for several minutes, “cooking”
the fish with the hot liquid.
Other unique recipe suggestions from Chef Marcel are: garlic
oil – take whole garlic head of
cloves, peel it, and roast in 1 quart of canola oil at 325 degrees for 1 ½
hours, cool, remove garlic to use separately, and store the oil for use in
cooking. curried grilled
apples – slice apples,
preferably Granny Smith, sprinkle with curry and salt on one side of slices,
place curry side down on hot grill for a few minutes, serve with pork, chicken,
or duck.
What you can
expect from the Vendors on September 25
Afishionado will
feature smoked tuna spread this week, as well as their regular backfin and
jumbo lump crab meat, seafood salad, seaweed salad and crab cakes that are made
daily.
Chapel’s Country Creamery will offer cave aged cheddar cheeses including crab spice cheddar and garlic and chive cheddar as well as pepper jack cheese, herbal jack cheese, colby cheese and colby dill cheese.
Community Organics. This week look for beet greens, stir fry mixes, and eggs. The eggs sell out fast so get there early if you want their fresh eggs! They also have very unusual wax beans, “dragon lingerie,” which are large with purple stripes. When cooked, the purple disappears and they taste like delicious wax beans. Stop by and find out the winter vegetable delivery program they are developing. Community Organics are committed to organic principles and are Certified Naturally Grown, a national program in which member farmers hold each other accountable for the integrity of their growing practices.
Davidson’s Exotic Mushrooms -- features portabella mushrooms (see Chef Marcel’s recipe at beginning of newsletter), shiitake, crimini and oyster mushrooms, and their unique mushroom recipes. This will be their last week but don’t fret, McQuay’s market will carry their mushrooms through the winter!
Delaware Provision Company
famous for their sausages in the Browntown neighborhood of
Ficner’s Farm will offer yellow beans, eggplants, sweet corn and possibly Fordhook lima beans this week.
Fifer Orchards will offer
nectarines, peaches, summer strawberries, squash, green beans, cucumbers, and
sunflowers. Look for baked goods.
Freeman’s
Farms Look for a wide
variety of vegetables including peppers, eggplants, and squash. They will also
have fall decorations, including corn stalks!
Greenbranch Farms. This
vendor offers zucchini and yellow squash, heirloom tomatoes, radishes, spinach,
lima beans , other fall vegetables, plus pie and
decorative pumpkins.
Lavender Fields This week look for fresh cut French lavender, Lavender Blackberry preserves and the ever popular Lavender “Bug Away” as well as their cedar chest moth-away sachets with lavender. Their wide variety of lavender products includes soaps, lotions, and men’s shaving lotions.
Nuts to You! This vendor offers all
types of nuts and nut products. They
have mixes such as Cajun, tropical and berry mixes. They process their own glazed nuts and make
all their nut butters.
Olivia’s Breads Yummies this week: Pies: Made with local produce Sweet Potato Tart Twist™Squash Pie, Pumpkin Pie, Breads: Pumpkin Bread, Butternut & Mango Treat Bread™, Apple & Rum Raisin Spread™,Sticky Buns & Cookies Food Allergies? - Stop by to talk with Veronica and she will make something special just for you. We work with business and organization that are making a change a "Social Impact". All products are made with organic flour, the ingredients and produce are organic or all natural, depending on the farm or business. To place a special order Ring them at 302-424-4395.
Rainbow Farms specializes in colorful lilies, such as oriental, Asiatic and LA hybrid lilies. Look for baskets or pots of herbs, such as lemon thyme, Greek basil, purple basil and other herbs. This week look for lemon cucumbers, patty pan squash, radishes and arugula.
Tuckey's Mountain Grown this week will feature peaches, yellow and red tomatoes, squash and a variety of potatoes including purple-skinned potatoes.
Turning Point Farms.
Will be taking orders for pre-Christmas wreaths and
other Christmas greens. Turning Point Farms will deliver the greens to you
early December at Groves
Park
This week McQuay’s Market will offer a veggie wrap and a turkey wrap. Stop by and grab a bite to eat and quench your thirst with a bottle of ice-cold water or organic juices.
Special Event for September 25, 2007
Chef Lee Stewart has been turning out delicious and affordable
dinner menus at Café Sole for the last six years. With no formal training, Lee has mastered the
art of perfectly matching meats and seafood with wonderful sauces! Owner Lauren Cox credits Lee with much of the
growth and success of Café Sole, located on
Vendors’
Stories
Tuckey’s Mountain Grown Farm – This farm,
operated by Kevin and Ryan Tuckey, is located in 
because
of Pat Coluzzi’s excellent management and all the
helpful volunteers, which they don’t have in other farm markets where they sell
their products. They have about 8,000
tomato plants, 8 acres of peach trees, and a couple hundred dahlia plants. You may seen the
gorgeous dahlias, in shades of lavender, pink, and white, in varying
sizes! They have 7 to 8 acres of apple
trees, saying that the latest new apple is the “honey crisp,” replacing the “gala” apple which was
the most popular a few years back. One thing
that Kevin enjoys doing on his farm is trying new products. You may remember the tomatillos
he had during the middle of the summer?
We had recipes for those wonderful Hispanic vegetables! His new fall
product is the Daikon radish – unusual looking radish,
white and about 8 inches long.
Delicious, thinly sliced on lettuce, or just eaten plain with a little
salt. We look forward to Kevin’s new
experiments next summer! Thanks for
introducing us to these exotic, unusual vegetables!
Did You
Know?
Ø
The tomato is native to Western South American
and
Ø A transcontinental head of lettuce grown in California and shipped nearly 3,000 miles to Washington, D.C. requires about 36 times as much fossil fuel energy in transport as it provides in food energy when it arrives (World Watch)
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