Stop by the market before dinner this September!

Anthony's Artisan Breads

September is harvest time- all these delicious veggies, fruit and products can be found at our market…so I just had to post another food blog  and to remind you the season isn’t over yet!…what do to with all those plums, squash, eggplant and more!  I’ve made it even more accessible by letting you know who has what when you come to market!  We are conveniently open in the evenings so you can stop by, shop with the artisans, pick up some produce and bread  just in time for dinner!  

Or do you just need a good snack?

Dottie: jalapeno garlic

raspberry and blackberry jam

lemon pickles & more!

Viriditas Wild Gardens kimchi, krautchi and teas

Green Mountain Ranch Gardens Apples & hazelnuts  

Big Lick: Peaches  

Riggs Family Farm:  Melons, cantaloupe & watermelons!

~Escalivada~

2 red bell pepper- (optional to use 1 green pepper) Big Lick

1 medium onion, peeled- Big Lick
1 T extra virgin olive oil, plus more to taste, best quality
1 small eggplant- Delaney’s Truck
Fresh  squeezed lemon juice
1 T minced parsley or another herb from Green Mountain Ranch Gardens 
1 tsp chopped fresh thyme or 1/8 tsp dried wild oregano- Commonwealthe Garden Shoppe
Sea salt and ground pepper- check out Viriditas Wild Gardens salts to spice up your dish!
optional: add some chard/kale- Big Lick
½ c. (or more) squash Green Mountain Ranch Gardens

Directions : Roast eggplant, bell peppers and onion over indirect heat on the grill or in a 500 degree oven, turn often, until charred and soft. Cool vegetables. Peel peppers, core and remove seeds, and cut into 1 inch strips.

Peel eggplant, scrape out seeds and pull apart into 1 inch strips. Chop onion. Mix in a bowl with remaining ingredients.

Serve at room temperature as a salad or as an appetizer topped with parsley or oregano

*Adapted from Delicioso, The Regional Cooking of Spain, Penelope Casas

~Spicy Plum Chutney Recipe~

Time: 35 mins| Makes: 6 (4-ounce) jars

Green Mountain Ranch Gardens

8 plums, coarsely chopped (about 1 1/2 pounds) Green Mountain Ranch Gardens
1 medium red onion, coarsely chopped (about 6 ounces) Big Lick Farm
 3/4 cup packed raw sugar
1/3 cup dried currants or raisins
1/4 cup apple cider vinegar
 2 large garlic cloves, sliced paper thin Viriditas Wild Gardens
1 teaspoon mustard seed
1/2 teaspoon kosher salt or try one of Viriditas Wild Gardens salt spices!

1.      Combine all ingredients in a medium saucepan and bring to a boil over medium heat.

2.      Let cook, stir occasionally ~ 30 minutes, or until reduced by 1/3. Continue cooking, stirring frequently to make sure chutney does not burn, (until syrupy, another 10 minutes).

3.      Remove chutney from heat and fill the sterilized jars, or just ready to eat!

*Adapted from Aida Mollenkamp 

~African Veg Curry~

Serves: 4  Cook time:  30 mins

Viriditas Wild Gardens

·         1 red pepper Big Lick
·         1 small red onion Big Lick
·         ½ head cauliflower  Big Lick 
           2 tablespoon olive oil
·         3 clove garlic Viriditas Wild Gardens
·         ½ small zucchini Riggs Family Farm
2 tablespoon curry
·         1 teaspoon cinnamon
·         ¼ teaspoon salt
·         ½ teaspoon cumin
·         ½ teaspoon clove
·         pinch coriander, turmeric, and paprika
·         1 can garbanzo beans, drained and rinsed
·         1 cup low-sodium vegetable broth

1.       In a large skillet or stock pot, add 1 tablespoon of olive oil and heat of medium heat.

2.       Add onions and saute until translucent, about five minutes.

3.       Add cauliflower and pepper, continue to cook until cauliflower begins to soften- another five minutes..

4.       While vegetables cook, in a small sauce pan combine remaining olive oil, garlic, and spices. Heat and whisk until sauce is warm and combined. Add spice mixture, beans, zucchini, and vegetable broth to vegetables. Continue to cook uncovered for 25-30 minutes, stirring occasionally. Liquid will reduce by half and vegetables will be cooked through. Remove from heat and serve over rice

 *Adapted from Erin Alderson 

~Sautéed Zucchini Recipe~

Serves 2 - 4 Cook time: 15 min

2 tablespoons extra virgin olive oil

5 medium garlic cloves, thinly sliced- Viriditas Wild Gardens
3 medium shallots or medium onions, thinly sliced- Big Lick
fine grain sea salt- or try a spice salt from Viriditas Wild Gardens
2 medium zucchini, sliced into 1/4-inch thick coins- Riggs Family Farm or  Green Mountain Ranch Gardens

a good handful of dill, chopped-  Green Mountain Ranch Gardens
1/4 cup almonds (or toasted almond slices)

1.    In your largest skillet heat the oil over medium-high heat.

2.    Stir in the garlic and cook until it starts to take on a hint of color. Stir in the shallots and a big pinch of salt, and cook until they start to soften, a couple minutes.

3.    Add the zucchini, stir to get it coated with a bit of oil, and arrange the coins in as much of a single layer as your pan permits. Add another pinch of salt and cook, stirring occasionally until the zucchini browns - 10 minutes.

4.    Remove from heat and fold in the dill and almonds before serving. Taste, and adjust the seasoning if necessary. * if you want to do a larger amount, double the recipe, but divide and cook the zucchini in two pans. If you crowd the squash too much, it steams rather than browns, and loses too much structure, which isn't what you're after.

*adapted from Yummly recipes.org

And, don’t forget about your dog!

Goodog Bones

Pappy's Wood Creations

Additionally, we have these consistent vendors!

Designs by Kaden- ornamental bears, necklaces, earrings and bracelets

Char’s Jewelry Box- uniquely hand crafted earrings, bracelets, necklaces, zipper pulls-more!

*A Complete list of our vendors is available click here