Shop Our Harvest, Market Customers!
We are enjoying this long growing season and have so much produce coming off the vines, plants, and ground. Now’s the perfect time to grab some fall veggies and fruit for canning and stock up on storage items, like winter squash, onions, garlic, dried mushrooms (see more below), and more. Our growers are also pulling the last of the flowers for bouquets, and some even have bulbs for you to grow your own next year.
Q&A: Rehydrating Dried Mushrooms (from Gem State)
How much water do you use to rehydrate mushrooms? Add 1 cup of water for every 1/2 ounce of dried mushrooms to a bowl of warm water that can hold them snugly and keep them submerged. Soak until tender, 20 to 30 minutes. Remove and discard the water.
Can dried mushrooms be soaked overnight? Soak gently in cold water overnight for a richer flavor and smoother texture.
Are dried mushrooms as healthy as fresh? Fresh mushrooms are 80% water. When you remove that, you are left with a highly concentrated product packed with flavor and nutrients. Unlike vegetables, which lose much of their nutritional value when processed, dried mushrooms retain all of their properties.
Are dried out mushrooms OK to eat? If you don’t use up a box of mushrooms right away they may start to dry up. You shouldn’t toss them out. Mushrooms reconstitute. They won’t look as pretty or as firm, moist as fresh ones, but they’ll cook up just fine.
Gem State Mushrooms is offering double punches on your punch card through October 22nd and $5 off dehydrated mushrooms this week.
This weekend, Rider Mushroom Co. will also be at the market with Blue Oyster, Pink Oyster, Old Road Oyster, Indian Oyster, Bear’s Head, and Lion’s Beard Mushrooms. Grab a Blue Oyster or Lion’s Bears grow kit to give as a gift this season!
Spice up the season with the NEW Pumpkin Spice Mix from Sandia Spice Co. or Hot Cider or Wine Mulling Spices from Mountain View Farms. Try it with a wine from Sheppard Fruit Wines.
Susi will have hot cider made with her mulling spices to warm you up this weekend as well! Serve up your holiday drinks in a sweet mug from Bonnie Crain Pottery.
Kerr Microgreens is keeping it green and fresh with fall sampler packs for $21 and a NEW Rutabaga Microgreens added to their usual mix. Grizzly Bros. Farms has 6 different sausages or links, 2 types of bacon, spare ribs, side pork belly, and 5 different bone-in roasts from their Mangalitsa hogs. Check out the recipe below for Harvest Pork Stew. You can also eliminate the pork and make Harvest Veggie Stew, if desired.
Don’t forget dessert! All of our bakers are whipping up scrumptious baked goods with fall flavors. Special this week is the Black Forest Cake from Black Forest Bakery. They’ll also have traditional German Plum Cake to add some sweetness to your fall meals.
Reminder: Bring your market basket for your shopping or a box for your plants. Our vendors also appreciate small cash bills, especially if you are shopping early.
Fresh this Week:
Saturday: Bill Bozly
It’s Bill Bozly’s 50th birthday, and he’s celebrating it with us by sharing his love of music. He’s invited special artists to join him on stage, and he’d love to see your face in the crowd this weekend. We are grateful to have him as a regular musician at our market.
This can be made without the pork for a rich veggie stew!
- 2 Tbs sea salt
- 1 1/2 Tbs garlic powder
- 1 Tbs black pepper
- 1 3/4 lbs pork loin, roast or ribs, cut into 1-1/12 inch chunks, bone reserved
- 2 Tbs flour
- 1/4 cup high-heat vegetable or coconut oil
- 1 large onion, peeled and chopped
- 3 stalks celery, trimmed and chopped
- 3 medium carrots, peeled and sliced
- 6 cloves garlic, peeled and minced
- 1 bottle dark beer (optional)
- 4 cups beef broth + 1 1/2 cups more if not using beer
- 1/2 butternut squash, peeled and cubed
- 1 large potato, cubed
- 1 large sweet potato, peeled and cubed
- 2 bay leaves
- 1 Tbs minced fresh sage 1 tsp dry rubbed sage
- 1 1/2 Tbs chopped fresh rosemary leaves 1 1/2 tsp dried rosemary
- 3/4 Tbs fresh thyme leaves 1 tsp dried thyme
In a small bowl, combine the salt, garlic powder, and black pepper. Sprinkle on the meat and massage to evenly distribute. Add the flour and toss to coat. Shake off any excess flour before cooking.
Heat the oil in a 10 or 12-quart stock pot over medium high heat. When it begins to shimmer, add enough meat to the pot to avoid crowding. Sear for 3-4 minutes, turning for evenness. Remove and set aside. Repeat with remaining meat until all of it has been browned.
If you've used up all the oil, add another Tbs to the pot. Add the onion, celery, carrots, and garlic, and saute over medium high heat for 3-4 minutes, until just starting to brown. Pour the beer or 1 1/2 cups of the broth to the pot and scrape up the browned bits on the bottom from the meat.
Add the remaining stock to the pot along with the pork and bring to a gentle boil. Add the vegetables and bay leaves, return to a boil while stirring frequently, reduce heat to low, and simmer for 35-45 minutes. Stir occasionally. The potatoes should be fork-tender. Remove from heat.
If using dried herbs, add them about 10 minutes before the stew is done. If using fresh herbs, stir them in right after you remove the stew from the heat.
Serve stew warm with crusty bread and a dollop of farm fresh goat cheese or yogurt. Enjoy!