FRESH THIS WEEK!
Fresh Basil, Garlic Scapes, Broccoli, Napa Cabbage, Pea Tendrils, Peas, Shallots, Arugula, Garlic, Chives, Carrots, Beets, Kale, Chard, Green Onions, Spinach, Lettuce, Bok Choi, Salad mix, Cut Flowers, Radishes, Salad Turnips, Cilantro, Dill, Plant Starts
MUSIC THIS WEEK:
Wednesday: Blue Country Band
Saturday: Arvid Lundin & Deep Roots
It’s hard to believe it’s the middle of June already! The good news is that the produce that were delayed this spring because of the cold, wet temps are starting to be ready for harvest in abundance! Garlic scapes, basil, peas and broccoli are some of the leading crops, in addition to all of the leafy greens. And our farmers asked me to remind you that this may be your last chance to buy local-hardy plant starts – the same varieties they grow in their fields. Supplies are running low and may not be available after next week.
This weekend is Father’s Day and if you have plans to grill, our farmers have the perfect cuts for to satisfy the palate of the Dad in your life. What makes their beef/pork/chicken/lamb/bison better?…
Pasture! Animals eating live, growing grass – as nature intended. This is not something to be taken for granted. Much of the livestock raised commercially never sees a blade of grass – or even the sunshine, for that matter. Pasture adds incredible flavor to the meat, increases the nutritional value (higher EFA’s, CLA’s, antioxidants, lower fat) and – as important to some – allows the animal to express it’s true nature. If you’ve ever watched a cow in a lush stand of grass, or a pig lounging in the shade of a tree, or a chicken proudly displaying it’s prized worm, you know. They’re happy.
Care! I could tell you stories about the lengths our farmers go to in caring for their animals. How, because they spend time with their animals every day, they have learned to notice the slightest changes in their behavior as indicators of their needs and well-being. How being attuned to their animals allows them to spot potential problems and utilize natural treatments that are only possible because of early detection. How they are there to attend to birthings and bottle feedings – even in the middle of the night. How their animals are fed quality food, often purchased from other local farmers with similar values regarding health and care-for-the-land.
These are things that are made possible because they’re small, owner-operated farms.
So show Dad you love him this weekend with a meal that impresses him both with flavor and conscientiousness.
…Read on for Sheppard Ranch’s recipe for Stuffed Pork Chops with Morel Mushroom Sauce. p.s. Selkirk Bison Co has freshly-dried morels!
The Inland Northwest Food Network is pleased to announce that it enrolled 118 kids in the first week of holding the Power of Produce (PoP) Club at the Hayden Farmers’ Market! Each child received a PoP Club button, reusable shopping bag, and a token worth $2 to spend at the market on a fresh fruit, veggie or plant. Kids also made seed tape in the activity booth. Kids between the ages of 5 -12 who are interested in joining can still do so – just stop by the PoP Club booth and sign up for free!
Want to learn how you can help support this great program? Contact Teri McKenzie at 208-546-9366 or stop by the booth to learn more. See you Saturday, come rain or shine!
RECIPE OF THE WEEK:
Stuffed Pork Chops in Cream of Morel Mushroom Sauce
recipe from Sheppard Ranch
The best pork chops known to man – from start to finish.
Start with thick cut, pastured pork chops. Slice down the middle on one side of the chop (about 3/4 of the way through) and stuff with your favorite stuffing. Secure with toothpick, if needed. Grill on medium high heat for approx 6 minutes per side. Serve covered in homemade cream of morel mushroom soup (recipe below) and topped with chopped jowl (or regular) bacon.
Cream of Morel Mushroom Soup
1/2 lb morel mushrooms, finely chopped
juice of 1/4 lemon
4 T butter
2 T onion, chopped
1 small clove garlic, chopped
3 T flour
2 1/4 c chicken stock
1/4 c heavy cream
Melt 1/2 of the butter in a pan and cook the onion and garlic in it until soft and yellow, but not brown. Add morels, sprinkle with lemon juice, and cook until juices are absorbed by the mushrooms. Season to taste with salt and pepper. Meanwhile, melt the remaining butter in a large saucepan. Stir in the flour then add hot stock, gradually, stirring constantly to avoid lumps. Simmer 20 minutes. Add the mushroom mixture and simmer an additional 10-15 minutes. Correct seasonings. Take off heat and add cream. Makes enough soup for 4 chops.