| Today is Friday, April 15th, 2011 |
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Vol 2 Issue 15
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We are a "PRODUCER ONLY" market - this means the people who you purchase your items from are the people who produce, plant, grow and harvest, these items. We are very firm in enforcing this rule to assure you that you are getting locally and quality grown products by the producer selling you the products.
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Lost and Found items for each market can be dropped off or picked up with the market manager - just look for the orange "Market Manager" sign.
Kids Korner Coloring
Print out the Coloring Picture (above). Bring it to the market tomorrow with your parent or guardian and receive a Market Dollar! Remember to have fun and be creative!
Look for Market Manager, Chris Hatch of Mill Road Farm, he will be accepting entries.
One entry per child valid for ages 12 and under.
Market Dollars valid for the current day and only at this market.
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Support Your Local Farms & Businesses at the Leesburg Farmers Market!
The Leesburg Winter Farmers Market runs through April 30, 2011--9am until noon. Just 3 weeks left until the Summer Markets start!
Follow the Loudoun Farmers Markets on twitter for weather-related information and live from the Market updates: http://twitter.com/LoudounFarmMkts
The Summer Market Season opens in May with Farmers Markets in Ashburn, Brambleton, Cascades and Leesburg. We are always looking for "family-friendly" entertainment at our Markets--although we can't pay for your performance, we can give you publicity and you can collect tips. Please contact Market Coordinator, Judy Stroske, for scheduling information at Judy@loudounfarmersmarkets.org or 540-454-8089.
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This week's recipe
Balsamic Lamb
3 Tablespoons fresh Basil
2 Tablespoons minced fresh Rosemary
2 Tablespoons chopped Garlic
2 Teaspoons Olive Oil
1 Teaspoon dried Basil
1/2 Teaspoon Sea Salt
1/4 Teaspoon Pepper
1/4 Cup good Balsamic Vinegar
4 lb Leg of Lamb, bone in
1 Onion, sliced
4-6 branches of fresh Rosemary
1/4 Cup Spiced, Salty Olives (Sicilian or Kalamata)
1 Cup dry Red Wine (Cab franc, Merlot)
1/4 Cup Water
Instructions:
Pulse the fresh basil, rosemary and garlic together in a food processor. Add the oil, dried basil, salt, pepper and 1 tablespoon of the Balsamic Vinegar and mix well.
Make a number of deep slits in the lamb and fill with most of the mixture. Rub the remaining mixture (a couple of teaspoons full) all over the lamb. Cover lightly and refrigerate overnight.
Coat the slow cooker with cooking spray. Place the sliced onion, rosemary branches and olives in the bottom.
Brown the lamb over medium-high heat in a skillet, then place on top of the onions, rosemary and olives.
Brown the lamb over medium-high heat in a large skillet or Dutch oven on all sides. Place the lamb inside your slow cooker insert.
Pour the remaining Balsamic, wine water in the hot skillet; scrape off any brown bits from the lamb and simmer for 10 minutes before pouring over the lamb leg.
Cook on high in the slow cooker for 4 hours.
Remove the leg of lamb and pour the remaining juices into a pot and simmer on the stove top for about 15 minutes to reduce the sauce.
Serve the lamb sliced with the Balsamic, olive and wine reduction.
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Info from the LVHMA Farms!
Each week we give you a look at what is happening at the LVHMA member's farms and businesses.
Dana Sacco of Chicama Run in Purcellville just had 9 baby piglets born last Wednesday (or Thursday?) way out in their back field. The momma pig made herself a little nest using fallen pine branches underneath trees. All the piglets and mom are doing well, with their big boar (male pig) watching out for them and checking on them every few hours, even though he was not the father!
John Bailey of Woodtrail Graziers in Round Hill has converted all his chickens--both layers and broilers, to non-GMO feed from Sunrise Farm in Stuarts Draft. GMO stands for "Genetically Modified Organism" (or also known as genetically engineered) means that the feed has been altered to overcome genetic boundaries, using crosses that would not occur in nature--and Woodtrail Graziers has made the decision to avoid altered feed, even though it will increase his costs--and without raising the retail price of their chicken and eggs. They have already noticed the increased interest in this ration as compared with the various chicken feeds tried over the years. After analyzing the price of certified organic feed, which would have required the Bailey's to raise their chicken and egg prices, and becoming increasingly skeptical of the questionable definition of USDA "organic," they decided the better decision was to help defend the environment and reward local farmers by ending their support of genetically-modified crops. It is the Bailey's belief that nature produced a balanced environment that is resistant to disease while maintaining the important diversity of life. The prolific use of GMO seeds by farms has already caused contamination of natural plants to the point of no return. "Roundup Ready" seeds not only are failing to work, of course providing yet another opportunity for chemical companies to develop and sell more proprietary products to farmers who have fewer and fewer options, they are altering the genome of natural strains of the same (as well as related) plants. In addition, the lack of diversity in crops puts food production at risk of loss from a single virus and puts the chemical companies instead of the farmers in control of what is eaten. WoodTrail Graziers encourages all of their customers to do their own research into the importance of supporting a diversity of crops and of avoiding GMO and chemical farming as much as possible.
Check back next week for more "Info from the LVHMA Farms"!
Farm Market Foodie
Go Balsamic!
Adding Balsamic vinegar to your recipes can make a "regular" meal special, but with so many vinegars available (and such a wide price range) how do you select one?
Many of the Balsamic vinegar bottles have a code that was developed by the originators in Modena, Italy--take a look at the bottle and search for the number of stars, leaves, numerical symbols on the label.
Balsamic vinegars with 1 star, 1 leaf or the symbol 1, is best used to dress salads; this vinegar will have an acidity taste that compliments greens.
Bottles with 2 stars, 2 leaves or the symbol 2, can be used to dress grilled vegetables. The vinegar will be a bit milder but still have enough acidity to balance the oil used on the vegetables while grilling.
Balsamic vinegar bottles that show 3 stars, 3 leaves or the symbol 3 should be used to add zest to fish or meat. The acid taste is less pungent and the fruity-musty after taste will add a punch to the protein.
Bottles showing 4 stars, 4 leaves or the symbol 4, would be a perfect addition to ice cream, yogurt and desserts.
Check out this week's recipe for Balsamic Lamb--super easy in a slow-cooker! Maybe for Easter dinner?
---Judy Stroske, LVHMA Market Coordinator
Earth Day Every Day!
A few tips for conserving energy when cooking
1) Cover up - Where possible, cover up your pots and pans. This will help your food to cook more quickly and generates a higher temperature allowing you to turn down the stove.
2) Nuke it - Instead of boiling water in a pan; zap it in a microwave instead. In fact, try to use a microwave as much as possible as it will save a stack of electricity.
3)Slow food - Growing up in the 70's, crock pots were all the rage. These were heavy pots that took ages to cook anything, but cooked at a very low temperature. The idea was to switch it on before you head off to work and by the time you came home, the food was done. Saved power and the end results were delicious too!
4) The right pan for the job - If you can see the heating element or the gas flame is licking a little on the side of the pot or pan, it's too small and much of the heat is being wasted.
5) Water, water everywhere - Only use as much water as you need in a pot. Every extra drop requires more energy to heat and will increase the cooking time.
Observing some or all of the points above won't save the environment, but when millions of us take these small steps in conserving energy, it certainly adds up!
(Tips from: http://www.greenlivingtips.com/articles/252/1/Saving-energy-when-cooking.html ) |
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Products in season for the month of April
Arugula  Basil Beef Beets Breads Cheese Chicken Cilantro Eggs Flowers Goat Jams & Jellies Kale Lamb Lettuce Mushrooms Pastries Pies Plants Pork Salsa Soaps Sorrel Soups Spinach Turkey Wine Wool & Products Yogurt |
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News from the Market Vendors
Baker Pork ~ Order your Holiday Ham today--just 2 weeks until Easter! $4.75/lb Be sure to try our Bacon--farm raised makes a difference! We have Sausage, Chops, Ribs and more, all our hogs are born and raised on our farm in the Shenandoah Valley of VA. Try our country ribs in a slow cooker with our Family Recipe Barbeque Sauce! Tel: 540-477-3550 E-mail: bakerinc@shentel.net
Beckys Pastries ~ Our Bun's Bread makes a great french toast! Have you tried our scones, tarts and other sweet breads? There's ALWAYS something good on our table! We have healthy multigrain bread, too!
Blue Ridge Dairy Co ~ Have you tried our home-made farm style butter? Blue Ridge Dairy also has your favorite gourmet soft cheeses: mozzarella, smoked mozzarella, ricotta, feta as well as yogurt and yo-lite. Locally made here in Leesburg! Tel: 703-443-6605
Chef Eloys KICKIN SALSAS ~ Get your favorite freshly made, "never cooked" salsa at the Leesburg Winter Market! Try our Mild, Medium or Extra Hot; Banana, Mango or Corn & Black Bean Salsas. Delicious for eating fresh, cooking or as a salad dressing. Tel: 571-313-1531 E-mail: chefeloycarrera@gmail.com
Chicama Run ~ Chicama Run is back this week with beef, pork and eggs--our ducks are laying eggs like crazy! Ask about our meat CSA. Are you following us on Facebook? If not sign in and don't miss our great recipes- http://www.facebook.com/?ref=home#!/pages/Purcellville-VA/Chicama-Run/51719934502 Tel: 540-668-9828 E-mail: dana@chicamarun.com
Cocina Rivas ~ Have you tried our Salsa Verde (Tomatillo Salsa)? It's made with tomatillos, onions, jalepenos and garlic and is great on eggs, chicken or fish. We also have our family made authentic Mexican bottled salsas in La Buena, Ranchero, Pocha, Medium, Mild and Picosa. We also have fresh Guacamole and fresh tamales for you to take home to heat and eat! Know what you want? Call or email by noon on Thursdays to place an order for Guacamole; Chicken, Pork or Jalepeno-Cheese Tamales and pick them up at the Market: cocina-rivas@hotmail.com or 304-724-4108 Tel: 304-724-4108 E-mail: cocina-rivas@hotmail.com
Fabbioli Cellars ~ We'll be back at the Leesburg Market on April 16! Select one of our wines for your Easter dinner (or a great hostess gift). Our Raspberry Merlot is a customer favorite, but try our Aperitif Pear Wine, Rosa Nera Black Raspberry, Cabernet Franc and Cab Sauv. Come on out the the winery--see www.fabbioliwines.com for info! Tel: 703-771-1197 E-mail: vinofab@aol.com
Glascock's Produce ~ Stop by for bags of baby bok choy leaves and lettuce! Check out our potted microgreens--great for your kitchen windowsill garden. We have some blooming pansies this week plus cold hardy veggies for your garden: cabbage, broccoli, cauliflower, lettuce and herbs (and some early Patio Tomatoes)! We still have apples, cider, great jellies and butters, garlic and potatoes. Tel: 304-258-1431
GreenItUp! ~ I'll be back on April 23 with my Green Multi-Purpose Cleaner in your choice of a variety of natural scents including basil, lavender, rosemary, lemongrass and more. It will help make cleaning a pleasure! I will not be at the Loudoun Markets this summer, so call to order refills of my cleaner (gallon size available)! Visit my blog for cleaning tips: http://www.greenitupllc.com/blog/green-cleaning/best-recipes/ Tel: 803-315-8257 E-mail: teresa@GreenItUpllc.com
Haskins Family Farm ~ We're getting tons of eggs now (4/16) with the warmer weather and our new young hens starting to produce--just in time for Easter! Be sure to pickup what pork you need THIS weekend, as we will be taking 4/23 off due being out of chicken. We have very little chicken until our FIRST batch of this season's FRESH chicken is ready on 4/30!! All of our animals are raised without hormones and only with antibiotics to treat a specific sickness (which happens only once every few years). Check out our NEW web site (http://haskinsfamilyfarm.com) and follow us on Facebook (http://www.facebook.com/pages/Middletown-VA/Haskins-Family-Farm/114984971161). Tel: 540-869-3795 E-mail: info@haskinsfamilyfarm.com
Hidden Creek Apiary ~ See you April 23! Tel: 304-671-3676 E-mail: hiddencreekapiary@live.com
Milcreek Farm ~ Come early for Large Brown Eggs from our free range hens that will make your breakfast special! Milcreek Farm will be here all winter with some of Loudoun County's best pasture raised Beef, Lamb and Goat--no hormones, no MSG, no antibiotics! Try some and taste the difference. Stock your freezer! We are taking orders for our grass fed Beef, Lamb and Goat. Offered in 1/4's and 1/2's. Tel: 540-822-4181 E-mail: milcrk@aol.com
Mill Road Farm, Inc. ~ Let it rain, let it rain, but the sun is always shining at the LVHM Coop Leesburg Saturday Farmers Market. This will be the third to the last market for this Winter season; Easter (April 24 two more Saturdays away) is coming and the April Showers will surely bring May flowers; some of our Vendors will not be in the LVHM Coop Leesburg Saturday Summer Farmers Market; So come by and thank them for hanging in there our winter weary vendors. We are not a market without our wonderful and supportive Customers. Loudoun Grass Fed Beef Lamb Honey; some of the finest in Loudoun from our Family to yours; limited supply of Loudoun Honey. It is a great weekend for a Slow and Low Roast (rule of thumb 250o F and about 1 hr/lb /150o F internal temp. Think Global Eat Local! Any question? Contact Chris Hatch by email/phone Tel: 703-777-1356 E-mail: beefhatch@aol.com
Mock's Greenhouse ~ Cherry Tomatoes this week!!! We will have a few mixed varieties--yellow, red and purple! Have you tried our hydroponic green bib lettuce, red lettuce, cilantro, watercress and dandelion greens? Ask for our recipes! All of our vegetables are greenhouse grown in beautiful West Virginia. Tel: 304-258-5608 E-mail: info@mocksgreenhouse.com
North Gate Vineyard ~ We will be back at the Market on April 23. Our Tasting Room is now open! Come on by after shopping the Market! We use 100% local grapes in our wines, about 90% coming directly from Loudoun County. Our current offering includes Chardonnay, Viognier, Cabernet Franc, Merlot and Meritage (Bordeaux blend), all priced between $16 and $20. Our 2008 Petit Verdot and Meritage are Gold Medal winners! Tel: 540-668-6248 E-mail: info@northgatevineyard.com
Platinum Alpacas ~ Thanks, everyone, for your support at the Market! We are too low on stock to return, but hope to be back next year. Tel: 540-825-2055 E-mail: platinumfarm@earthlink.net
Quarter Branch Farm ~ Thanks for your support this Winter--we hope to continue learning so we can have even more Winter produce for you next year. Tel: 540-822-0123 E-mail: kevin@quarterbranchfarm.com
Simply Nut Free Chocolates ~ We have Dark Chocolate Easter Bunnies! And of course we have Milk Chocolate Bunnies too. Our Easter chocolates are gluten free, egg free, sesame free and peanut/tree nut free. Located in Ashburn, VA, Simply Nut Free Chocolates is dedicated to creating hand-crafted, quality confections that are not only simply delicious but are also peanut free and tree nut free. Come out and try a sample of our European styled chocolates! Tel: 703-855-6479 E-mail: info@simplynutfreechocolates.com
Staff of Life Bread Company ~ On the docket this week: Multigrain, Kamut Levain, Paska, Cheddar Beer, Olive Love, and Crusty Rolls. We're also bringing our breadsticks and two varieties of our savory buns: White Cheddar and Artichoke; and Sun-dried Tomato and Provolone. Check out our Staff of Life Facebook site, and oh: don't forget your Mandorlatini! Tel: E-mail: abbeythebaker@gmail.com
Stone Soup Bakery ~ We'll be back at the Leesburg Market this week with cookies, bars and your favorite pies! Hope to see you there! Check out our Facebook page! http://www.facebook.com/pages/Burke-VA/Stone-Soup-Bakery/355927497377 Tel: 703-909-6089 E-mail: stonesoupbakery@yahoo.com
Sweetz, LLC ~ We will return to the Market on April 23 with our gourmet cupcakes including many delicious gluten free and dairy free flavors including our Award Winning Flavors from Chocolates Galore & More! You can always find us at the Dulles Town Center Mall food court daily from 10 a.m. to 9:30 p.m. M-Sat, 11-7 Sun. We now have gift cards available as well! Follow us on Facebook and Twitter! facebook.com/pages/Leesburg-VA/Sweetz-Bakery/271649809774 Tel: 703-470-3366 E-mail: Sweetzbakery@aol.com
Willow Hawk Farm ~ Spring has sprung! Well, sort of.... It's time to reserve or pick up your favorite lamb roast for Easter dinner - they are going fast, especially the whole and boneless leg roasts! We will have our gorgeous washable sheepskin pelts at the market this week! Pelts make great gifts. We also have lamb chops, stew pieces, ground lamb, and more for your favorite recipes, as well as all 3 flavors of our lamb sausage. Tel: 540-822-9143 E-mail: sheep@willowhawkfarm.com
Winding Woods Farm ~ Our Goats Milk Soaps make wonderful gifts--tuck one in your Easter basket! Enjoy one of our solid lotion bars, we have several scents available. Try some soap or lotion, you'll be glad you did. We will have a limited number of eggs and duck eggs (great for baking!). Tel: 540-668-9036 E-mail: windingwoodsfarm@yahoo.com
Woodtrail Graziers ~ We are back at the Leesburg Winter Market on April 16. We have converted our chicken and egg production to non-GMO feed - no more "Roundup Ready" soy or genetically modified corn in our chicken feeds, with no increase in price to you. Come and talk with us at a market about the importance of this. Our chickens still eat wild in the sunlight. We feature 100% grass fed and finished beef, pasture-raised pork from animals that run free, never caged. Our sausage and bacon is nitrate-free and our hams are fresh and uncured. Our meat is free of hormones and drugs; no wormers or vaccines. Our animals grow slowly and naturally without agribusiness drugs or chemicals. Our pastures are maintained organically (certified by NaturallyGrown.org) and completely free of herbicides and artificial fertilizers. Tel: 540-554-8665 E-mail: woodtrailfarm@rstarmail.com |
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