June 2023 Newsletter 2

Thank you to Eli Bukowksi of LeBouef Lasing, for coming out last Sunday, June 11 to talk to our customers about his woodworking business. While he was here, we got to learn a few more things about the newly-graduated entrepreneur and woodworker.

What started out as a way to make gifts for his family turned into a hobby-hustle, and Bukowski has been selling his handmade cutting boards, charcuterie boards, and laser-cut decor for nearly a year. Eli’s favorite items to make are custom orders, which you can check out here and order on his website.

The money he makes from Edinboro Market sales goes towards both saving for his future at University of Akron for electrical engineering, and building his own laser cutter so that he can work on bigger projects, as his current laser is only able to work within 12″x8″  areas. You can see Eli at work in the video below, which he played during his Meet & Greet and was kind enough to share!

The next Meet & Greet will be on Saturday, June 24th with Katie Scarabino from Windy Acres Farm & Garden. Come on out from 11am-1pm to hear about the flower farm life and learn more about the dozens (100s??) of varieties she grows!

Recipe Corner:
Wandering the realms of rhubarb and kohlrabi!

Rhubarb and kohlrabi: two unique, early-summer vegetables that are actually quite versatile yet not so well-known. Looking for more than just your standard rhubarb pie or roasted veggie recipe? You’re in luck – see below.

As the stalk is the only edible part of rhubarb, it’s considered a vegetable, but is used like a fruit. This isn’t the first time we’ve suggested veggies for dessert, and it certainly won’t be the last. 🙂 Rhubarb cake pairs well with a cup of coffee in the morning or with vanilla ice cream for dessert. Looking for something a little less sweet? Check out this rhubarb juice recipe, which would work well with seltzer water or in an adult beverage.

Rhubarb also compliments meat and veggies on the grill, especially marinated in a homemade BBQ sauce. Or you could kick the spice up a notch and make a rhubarb chutney to slather on pork chops or pork loin. And this honey rhubarb chicken recipe is a fresh, seasonal take on a teriyaki chicken. Note that all of these sauces could really jazz up some tofu, mushrooms, seitan and other meat alternatives!

Although it seems that rhubarb and kohlrabi come from totally different sides of the garden, their interesting commonality is that they can easily be turned into fries! In this recipe for rhubarb fries, they go dessert style with spiced sugar and a strawberry cream. Make it even easier by dipping your rhubarb in maple cream and/or honey.

Kohlrabi is a cruciferous vegetable, (same family as broccoli, kale and cauliflower), so it has a mild broccoli-like flavor that can also be slightly sweet and spicy, like a radish. It can be roasted, stir-fried, and souped. Looking for a smooth and creamy vegan soup? Potatoes help thicken up this cream of kohlrabi soup. When in doubt, dice it up and make this Polish classic chunky kohlrabi soup. Kohlrabi fries can play the classic salty veggie fry role…Dipping them in some of that rhubarb BBQ sauce takes your side dish game to the next level. 😉

You can bring it way back to basics by just slicing up some raw kohlrabi and dipping it in hummus, a maple dijon vinaigrette, or making a dairy-free miso coleslaw with carrots and cabbage.
Enjoy eating seasonally when fruits and veggies are most flavorful and at their nutritional peak.

August is going to be a great month. Not only will our coolers be loaded with fresh, delicious produce, but we have two major events going on that will give us a chance to (re)connect with you all.

Sunday, August 6th: Find NWPA Food Open House 
This will be a day filled with producer Meet & Greets, live music, and of course, delicious, local food. This event will be taking place at Edinboro Market, Meadville Market House, and Core Goods, all on August 6th from 10 am to 3 pm. Stop by all three or just the one closest to you to partake in a day of community, music, and the delicious local food that brings us together.

Annual Farm to Table Dinner Fundraiser
We’re finalizing the details for our end of August Farm to Table Dinner Fundraiser and will share them soon! We are limiting seats to 150 and we sold out last year, so be sure to stop in or call to order your tickets when they go on sale in July.
Look for more info in our next newsletter.