March 2024 Newsletter 1 - Edinboro Market

Make like a lamb and chop, chop!
It’s almost Spring 😉

This week, the Squirrel Squad is going nuts over a Cherry Hill Ecological Farm restock of beef cuts, and the lamb cuts from Highland Farm, for which we’ve included a recipe (courtesy of Highland Farms) below in our Recipe Corner!

Thank you to Xinyang and George Sylves for coming in to share some delicious food and to talk with our customers about how they do things out at Highland Farm. Located just south of Meadville on Ehrgott Road, these adventurous farmers are passionate about tackling new projects. Whether it’s raising new animals or developing a half-acre food forest, life on the farm is never dull. Waking up to sheep on the wrong side of the fence is a common occurrence and there are plenty of challenges such as animal illness and pests, but they wholeheartedly love
the ability to experiment while learning.
In addition to the alpaca and lamb on the farm, they also have Great Pyrenees puppies, chickens, Sebastopol geese, thatch hookbill ducks, and even a peacock! “We just about add a new animal every year,” said Xinyang. In the past, they have also raised Highland cattle, horses, and pigs.
For those who are interested in doing what they do, they offer the wisdom that the work can be dirty and intense at times and things are not as picture-perfect as you may see online. They suggest one should “start small and slowly,” getting crafty with recycled/repurposed materials and building the infrastructure before the animals come. If you’re interested in seeing the farm and learning more, they offer farm tours on Saturdays, free of charge and by appointment only. Reach out to George and Xinyang at (814) 273-9133 or at highlandfarm.net@gmail.com.

If you attended the Meet & Greet on Sunday, you may have gotten to sample this Lamb Stir Fry recipe! Thanks so much to Xinyang for sharing!

Ingredients:
Lamb stew meat or (alternatively) roast or chops, cut into small, thin slices
A chunk of ginger peeled and sliced/chopped
4-5 cloves of garlic, sliced
1 bunch of green onions – tops chopped up small, white stems cut into larger chunks
1-3 sweet peppers sliced
Optional: 1-3 dried hot peppers depending on your heat preferences
1-2 onions, sliced
Drizzle of olive oil
A splash of Soy sauce & vinegar

Steps:

1. Mix sliced lamb meat with a tablespoon of potato starch (or one egg white), a tablespoon of Green Chutney by PUR Spices, a tablespoon of seasoning blend, a tablespoon of soy sauce, and let it marinate for a couple of hours or overnight. If you don’t have the Green Chutney blend on hand, this is what’s included: dried cilantro, dried serrano chilis, dried mint, cumin, green mango powder, lime juice powder, and black salt. The seasoning blend is comprised of roasted sesame, cumin powder, red pepper powder, salt, and black pepper.
2. Heat the olive oil in a wok. Feel free to add the lamb fat into the wok as well.
3. When the oil starts to sizzle, add the ginger, garlic, white stems of the green onions, and dried hot pepper (optional) into the oil, let it cook until the color starts to turn (but don’t let it burn!). This will incorporate the flavors into the oil.
4. Add sliced peppers and onions into the wok and stir fry for a few minutes.
5. Remove the peppers and onions, then add the marinated lamb into the hot wok and stir fry for a few minutes on high heat until the meat is cooked medium rare.
6. Add the sweet pepper and onion back in and continue stir frying with the meat on high heat for a few additional minutes.
7. Add a splash of soy sauce and vinegar and stir that in, then shut off the heat when the meat is cooked to your liking.
8. Sprinkle the chopped green onion as garnish, then serve and enjoy!

Curtis shares preliminary plans for the commercial kitchen inside 211 Mill Street with Jake, Tina, and Breanna from the Erie County Department of Health..

If you love food and art, please consider supporting our community mural project! We are gratefully accepting donations in any amount, just select the “Donation Towards Mural Project” option on the donate page of our website.
Keep an eye out for more information on how you can be part of the design process and installation!!

Donate!

Meet & Greet March 17 with Hogs & Honey!

Steve and Sheryl Odom of Hogs & Honey will be at Edinboro Market on Sunday, March 17 from 12:30-2 pm to sample their honey and their signature Bee Slo hand and body cream. Stop by to try something new and to ask questions you may have about their products or how they do things on their farm!

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814-266-2993 | edinboromarket@gmail.com

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109 Erie St Suite #1
Edinboro, PA 16412
Hours: Weds, Th & Fr: 9am to 6 pm, Sa: 8am to 4pm, Su: 9am to 2pm
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