The Local Dirt: Gratitude For The Harvest - Brussels Sprouts - Fresh Cranberries - Celery

November 22, 2019 | Volume 15, Issue 39

Market Updates

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Heads up, everyone! This Saturday is our last market of month, after which our winter schedule begins. We are open year-round, but December through March, we operate the 1st and 3d Saturday of each month.

For many, this is a time of year to express gratitude for the food on our tables, as well as the work and resources required to produce that food. For those of you who celebrate Thanksgiving, your farmers have been preparing for you. Find heaps of celery from Persephone Farm and Brussels sprouts at Happy Harvest, fresh crannies from Eagle Organic Cranberries, and just harvested herb mixes of parsley, thyme, and sage from Gales Meadow.

SWARM, which works to support healthy pollinator habitats, will be at market this week to bring you holiday products such as cranberry infused honey.

Back this week: 503 Distilling, Birkeland Farm, Bull Run Distillery, Freeland Spirits, Dancing Light Ranch, Dragonfly Forge, NOBULL Scratch Starters, Sea2spoons. Additionally, Laurel Ridge Winery will be making a guest appearance, so now is a good time to replenish your wine supply.

Off this week: Belamy Leather, Mic's Mix, More Bees, Stone Barn Brandyworks, Westward Whiskey, and Wet Wizard.

Last market of the season: Sadly, there are more farewells to say this week. Fill your pantry with winter squash, onions and potatoes for the winter from Deep Roots Farm and Sweet Leaf Organic Farm; this will be their last market of 2019. Thank you for all the beautiful produce and a great season!

Off for the season: Cranberry Kitchen, Alleamin

Quince is an excellent fruit for dessert and appetizers. Membrillo, or quince paste, pairs with cheese and makes an excellent gift for the holidays.

This is your last Saturday to catch live music with us in 2019 so don't miss it! Grab a warm beverage and meal and enjoy How Long Jug Band playing live. We look forward to seeing you!

Thanksgiving Recipes

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Shredded Brussels Sprouts with Bacon and Hazelnuts

Adapted from Cooking Light, November 2004

2 lb Brussels sprouts, thinly sliced

1/2 c chopped bacon (about 3 slices)

1/2 c chicken stock or water

1 tsp salt

1/2 tsp freshly ground black pepper

3 tbsp chopped hazelnuts, toasted

Cook bacon in a large Dutch oven over medium-high heat for 4 minutes or until crisp. Remove the bacon from pan and set aside, reserving 1 1/2 teaspoons of drippings in the pan.
Add stock or water to pan and bring to a simmer.
Add sliced Brussels sprouts; cook 4 minutes or until crisp-tender, stirring frequently. Sprinkle with salt and ground black pepper, tossing gently to combine.
Sprinkle evenly with bacon and hazelnuts. Serve immediately.

Tip: Use a food processor’s thin slicing blade attachment to prepare the Brussels sprouts.

Homemade Cranberry Sauce

Recipe adapted from The Prairie Homestead

12 oz whole cranberries

3/4 c orange juice (about 2 large oranges for fresh-squeezed)

1/2 – 3/4 c honey

1 tbsp orange zest

In a medium saucepan, combine the orange juice, honey, and zest. Bring to a gentle boil, and simmer for about 5 minutes.
Stir in the cranberries and continue to cook them until they burst (about 15 minutes).
Spoon the cranberry sauce into a mold (or bowl; and refrigerate for 6 - 8 hours, or until set.

Roasted Hubbard Squash Pumpkin Pie

Amy Holmes Hehn, 2011 Pumpkin Pie Contest winner

CRUST

Ingredients:

1 1/2 c flour 1 tsp white sugar

1/2 tsp salt 1/8 tsp baking powder

4 tbsp butter

5 tbsp shortening

1 egg yolk 2 tsp distilled white vinegar

3 ice cubes

1/2 c cold water

Measure butter & shortening onto a plate and place in freezer for about 20 minutes.
Measure flour, sugar, salt, and baking powder into the bowl of a food processor. Pulse for a few seconds to mix.
Add the butter and shortening into the dry ingredients and pulse off and on for about 1 minute until the pieces of butter and shortening are pea-sized. Do not over-process.
In a measuring cup, mix egg yolk and vinegar together; add ice cubes and water. Chill for 3 - 4 minutes.
Remove flour and shortening from processor, put into a large mixing bowl.
Sprinkle approximately 4 - 5 tablespoons of the egg/water/vinegar mixture, a little at a time, into in the flour, mixing gently with a fork, until clumps of sticky dough begin to form and hold together. The key to this is keeping the dough from being too wet and not overmixing.
Place dough onto plastic wrap, press into a flat disk without kneading or overworking, and chill in refrigerator for at least 30 minutes.
Remove from refrigerator and roll out, lift into pie pan using a rolling pin, prick bottom with a fork and dress entire crust with egg white.

FILLING

Ingredients:

2 c Hubbard Squash puree

2 tbsp butter, cut into small pieces

2/3 c sugar 1/8 c bourbon (e.g., Wild Turkey)

1/2 tbsp molasses, 3 eggs, and 1 egg yolk, lightly beaten

2/3 c milk

1/2 tsp freshly grated nutmeg

1/4 tsp + 2 pinches salt pinch of cinnamon

pinch of powdered ginger 2 tsp vanilla extract

Preheat over to 350 degrees. Halve the squash and scoop out the seeds and fibers; cut into quarters. Place the squash in a baking dish and cover with foil. Bake until tender when pricked with a fork, about 40 minutes. While still hot, scoop the squash away from the rind and into a food processor. Puree until smooth.
Transfer 2 cups of squash puree to a large bowl and stir in the butter so it melts. Whisk in the sugar, bourbon, molasses, eggs and egg yolk, milk, nutmeg, salt, cinnamon, ginger, and vanilla until smooth.
Carefully pour the squash mixture into the unbaked crust. Sprinkle the edges of the crust with Sugar in the Raw. Bake the pie until the center is just set, 45 -60 minutes.
Cool the pie on a rack. Serve at room temperature or chilled.

Looking for a farmers market to pick up some mid-week groceries?

Tuesdays 10AM - 2PM,

year-round!

Visit lloydfarmersmarket.com for more information or to sign up for weekly updates.

Entertainment and Events

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Music

How Long Jug Band

Remember, the Hollywood Farmers Market runs year-round!

Winter markets run December through March on the 1st and 3rd Saturdays of the month.

Our Vendors

Vendors with a ~~strike~~

through their name will

be absent this week.