KENNETT WINTER FARMERS MARKET

DECEMBER 2, 2011

WHAT’S FRESH?

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The nostaligic smells of pine and cinnamon fill the air as the elves are at work baking, wrapping, and decorating for the Holiday season.  The hustle and bustle of these projects should be fun, not a hassle.  Come to the Kennett Winter Farmers Market this Friday and find just the right ingredients and gifts to inspire your own Holiday activities.   Live music by Tim Mudgett will also help put you in the right frame of mind. The Winter Farmers Market will be set up along East State Street and in the Genesis Brick Walkway from 2:00 pm – 5:00 pm. Through December 26th, enjoy 3-hours of FREE parking in the metered spaces in the Municipal Parking Garage.  Friday is also the monthly Kennett Art Stroll, with local artists exhibits, live music, refreshments, and a joyous mood! The next Winter Farmers Market is scheduled for Friday, December 16th.          We hope to see you soon! OUTDOOR WINTER MARKET VENDORS Sunset Park Cookies is the newest addition to the market.  They will be selling home-baked chocolate chip and peanut butter/oatmeal cookies. All of their cookies are gluten-free, dairy-free and egg-free. Greenable, an green building & design center located at 116 S. Union Street in Kennett, will be joining us on First Fridays. This week they will be doing a kids craft of making snowflakes out of recycled paper, which they will then use to decorate their store for the holidays and winter months! Down To Earth Harvestreturns with their Kennett Square-grown spinach, arugula, head lettuce, hearty greens, carrots, scallions, & broccoli.   Seasons at Dilworthreturns their lovely artisan wreaths from the Dilworth Nursery in Oxford. Countryside Farm and Bakerybrings swiss chard and both Toscana Kale & Curly Kale, as well as their usual assortment of homemade items.  Look below for an easy recipe for Kale Chips. Maiale Meatswill have one of their delicious hot soups available, plus consider trying their vegetarian Portabella Mushroom and Black Bean Dogs (as in hot dogs!). Call 302-691-5269 to place an advance order. Sweets By Samanthais preparing a Gingerbread cupcake with cinnamon cream cheese icing & topped with a gingerbread cookie.  They can make many of their flavors vegan and most gluten free!  Order for a party at 908-358-8805. Bumble Bee Bumzwill again have an adorable selection of cloth diapers and baby leg warmers. Taste Artisanal Market from Newark, DE is bringing - Red Onion Marmalade - Boursin Spread with goat cheese & Amish butter - Fig and Olive Tapenade - Marinated Asiago Spread - Spiced Marinated Olives Clarke Greenwill be doing his usual knife sharpening and also selling prints from his imaginative photography. Guinea Hen Gardenhas an extra supply of eggs from Inverbrook Farm as well as their honey products. Papa’s Pastries  features everything from hearty, crusty breads to delicate rich pastries. They prepare numerous specialty items which may be ordered for the holidays, including Yule Logs, stollen, and panetone. Also look for God’s Country Cheeses, Jack’s Jams & Jellies, Red Haven Farm, and Will Hurd Architecture.

 

Happily Ever Eggplant

What we love most about baby eggplant is that it’s sweet, and the skins are edible, making it delicious, and easy! No peeling, or salting, necessary. For this recipe sure to pick up your herbs from Guinea Hen Garden, in the Genesis Alleyway. Sheep yogurt or feta from Highland Dairy or crumbled goat cheese from Amazing Acres also makes a knock-out accompaniment.

Crostini With Eggplant and Pine Nut Puree

Recipe adapted from Deborah Madison’s Local Flavors

Makes 20 appetizer servings

1 pound baby or Japanese eggplant, or a little more
Olive oil
1/3 cup pine nuts or walnuts
1 garlic clove, peeled
Sea salt and freshly ground black pepper
Fresh lemon juice, to taste
1 tablespoon chopped mint, optional
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped basil, plus basil leaves for garnish
20 slices toasted baguette or crackers

Preheat broiler. Score baby eggplant, and if you’d like, stick some extra slivered raw garlic in those slits. Brush lightly with oil, set them on a sheet pan and broil about 6 inches from the heat until they are golden, 5 to 10 minutes (varies depending on size).

Meanwhile, toast pine nuts in a dry skillet over low heat until golden or, if you’re using walnuts, toast them in a 350-degree oven for 7 to 10 minutes. In food processor, pulse the garlic and pine nuts with 1/2 teaspoon salt until the mixture is slightly smooth. Add roasted eggplant to pine-nut mixture and puree until it’s almost smooth. Add a little lemon juice, taste for salt, season with pepper and stir in mint, parsley and basil.

Spread puree on toast or crackers, garnish with a basil leaf and serve.

Per serving: 92 calories (10 percent from fat ), 1 g fat, 18 g carbohydrates, 3 g protein, 220 mg sodium, 0 mg cholesterol, 2 g fiber.

 

Fresh Peas, Fresh Peas!

This is my haul from last week’s farmers market, and I think I’m going to get the same fresh goodies again today! I got some delish spring onions, adorable baby potatoes, tangy peas and crunchy broccoli. This weekend I am going to try this recipe for Fresh Kennett Square Pea Soup with the bounty above!

Fresh KSQ Pea Soup

Serves 4 hungry market goers

1 onion (chopped) – we love spring onions, try substituting 3 or 4 hearty stalks
In large saucepan saute in 1 tablespoon olive oil until golden, 7-10 minutes

3 or 4 baby potatoes (chopped)
3 1/2 cups water
1-2 teaspoons salt (to taste)
Add and cook over medium heat until soft, 10-15 minutes

3 cups peas
Add and cook until bright green and puree in blender or food processor. Taste and adjust seasoning. Serve warm. Optional garnish – a dollop of sour cream or plain yogurt in each bowl, or a sprinkle of chopped fresh dill! Add one cup of chopped, cooked ham for variation!

There’s nothing like shelling your own peas! Such a treat and a great way to feel close to your yummy food.