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Mar 18

July 2022 Newsletter 2

 

 

It’s about thyme we introduce you to our
Farm to Table Dinner chefs!

What’s Fresh?

This week Squirrel is going nuts over blueberries by Raintree Farms and Post Apples, herbs by Live and Learn Farms (check out the recipe section for tips on what to do with them) and snacks by our new producer, King Krunch!
Learn more in the new producer spotlight below.

New Producer Spotlight: King Krunch

From Brookville, PA, King Krunch is a small food company that has been in operation for over 60 years. The inspiration for their products came from owner Alan’s mother, Shirley, and her famous, delicious homemade caramel corn. Starting with her caramel corn recipe and expanding from there, King Krunch now offers tasty
hand-crafted pretzel, popcorn, and graham cracker treats.

Food for Thought

A Chat with our 2022 Farm to Table Dinner Chefs

It is our pleasure to introduce this year’s Farm to Table Dinner chefs and to share some of the reasons we’ve chosen them to prepare a delicious,
local-focused meal.
Thanks for speaking with us, Jess and Micah! We can’t wait to see what your collaboration will bring.

Jess Sheehan is the co-owner of Flip Cafe, having worked in the kitchen since 2019 and recently purchased the restaurant this spring. Building on the previous owner’s vision of incorporating more local produce into Flip’s menu, they proudly collaborate with Edinboro Market producers like Eric Laughery of Beelzebub’s Salsa/Full Moon Mushrooms, and Schawn Spellman of Peeper Ponds Farms. Jess enjoys seeing what area farmers are growing seasonally and incorporating these items into Flip’s specials. She will be creating most of the vegetable-focused dishes.

Micah Goring was the chef chiefly responsible for the food served at McLane Church over the past 5 years. No stranger to big meals for many, he stated that pre-pandemic, they were serving anywhere from 800-1,000 people weekly at McLane Church. Although the Farm To Table Dinner will seat 150, he is excited for the opportunity to cook for the community once again. Micah will be focusing mainly on preparing the meat dishes.

Jess and Micah enjoy the relationships built through working with local farmers. Jess shared that especially during the summer months, people dining at Flip Café often ask about where their produce is coming from. Both chefs have enjoyed getting to know their local farmers and small business owners throughout their cooking experiences in Edinboro. “It’s fun to get to meet everyone that produces around here. There’s tons of great people,” said Jess. Micah mentioned that he prefers using ingredients from local farms when he can because they’re often grown in ways that benefit soil health and have much shorter travel distances, which makes for fresher, tastier, and more nutritious meals overall.

The menu is still ‘under construction’ as Micah and Jess wait for confirmation on exactly what produce will be available from local farmers the second week in August. We do know they will incorporate as much ‘local goodness’ as possible. Micah is a fan of keeping the components simple and cooking tried-and-true favorites, “I don’t want to mess too much with good ingredients.” Jess looks forward to their collaboration and creating a diverse but cohesive menu, “with everyone’s hands in the dishes.”

Micah added, “This is a great way to showcase our area’s small farms and business owners. Food is something that we can all unite behind. Especially when it is
coming from our neighbors.”

Recipe Corner

In this issue Livia shares some ‘encourage-mint’…and
tells us what to do with our extra herbs!

You may have noticed the abundance of fresh herbs in the market this summer. Although it may seem daunting to have 1-2 ounces of herbs on hand for a recipe that calls for a few tablespoons, there are plenty of great uses for all that spice!
Here’s how to get the most out of your summer herbal abundance.

Dry

Between the herbs I’m growing in my garden and the bags from Live and Learn, my dehydrator is getting a lot of use this summer. Dried herbs are great to have on-hand for cooking during the winter months. You could also get creative and try making your own blends, such as an Italian herb blend or soup mix. Lemon balm, mint, and edible flowers such as chamomile and violas make a great tea blend. I find that leaving my herbs in the dehydrator for around 10 hours at 100°F usually does the trick, but sometimes thicker herbs will need more time/heat, so consult your favorite homemaking sites or books for specific questions.
No dehydrator? No problem— you can bundle your herbs in bunches of 5-8 stems and hang them upside down in a bright room (out of direct sunlight) with good airflow. For herbs with delicate petals or leaves, try putting them in a paper bag, or rubber band a paper towel around the stems. In 7-10 days, when the leaves are crunchy, crumble the herbs and store them in an airtight container in a cool, dark place.

Make an Infused Oil

This is a really convenient and tasty way to use up those fresh herbs and save time on meal prep. Clean, dry, and remove your herbs from their stems. Use 2 cups oil per 1 cup of soft herbs such as basil or parsley or 4 cups of woody herbs such as rosemary or thyme. Blend your oil/herb mixture. Then, simmer in a pot on medium heat for 45 seconds. Strain through a mesh strainer, and strain again through a coffee filter. Let the oil settle for a few hours. Store in a jar in the fridge for up to a week. Sauté your summer veggies in this tasty oil or throw on a salad for fast flavor!

Propagate and Grow Your Own

Did you forget about your herbs in that glass of water on the kitchen counter and now they’re growing roots? Soft herbs such as basil, mint, oregano, marjoram, and lemon balm can sprout roots in 1-4 weeks, which means you can start your windowsill herb garden any time! A few tips to ensure successful propagation is to use herb cuttings with green stems rather than brown or woody stems. It’s easier for roots to sprout from this newer growth. Cut the stem right at the node, or the notch on the stem where leaves grow. Remove those leaves, and submerge that part of the stem in filtered water. Change the water every 1-2 days to prevent mold or bacteria growth.

We also wanted to mention that we have information on how to use many common herbs, how to dry herbs, and how to create infused oils from the PA Department of Health available to take home. Just ask us the next time you’re in the Market.

Farm-To-Table Dinner 2022
Tickets now available!

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814-266-2993 | edinboromarket@gmail.com

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109 Erie St Suite #1
Edinboro, PA 16412
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