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Product Spotlight: Lamb. Healthy eating with the Market.

2/17/2019

Often overlooked, lamb meat is a nutritional powerhouse and easily adaptable to many recipes. Lamb meat, especially pastured lamb, is high in omega-3 fatty acids, L-Carnitine, B vitamins, and many important minerals including iron, selenium, zinc, and phosphorous. And for those of you who are environmentally minded, sheep grazing has shown some promise in restoring grassland function.

Come on out to the market and stop by our many vendors who carry pastured lamb. Our next market will be February 23, 10AM-12PM. See you there!

Lamb and Spaghetti Squash
Recipe provided by Peaceful Heart Farm

Ingredients

1 medium spaghetti squash
1 pound lamb ground
1/8 pound liver ground or pureed (optional)
1/2 medium onion diced
1/2 teaspoon sea salt (optional)
1/2 teaspoon garlic powder
1/4 teaspoon oregano dried
8 medium mushrooms white button
2 tablespoons coconut oil

Instructions
Prepare the squash

Preheat oven to 375 F.
Cut the spaghetti squash in half length-wise with a large knife or cleaver.
Place cut side down in a shallow baking dish. Add 3/4" of water to the dish.
Bake for 45 minutes or so, until the squash is soft to the touch.
Remove from oven and set aside to cool to a temperature comfortable for handling.

Prepare the lamb

Heat a large saute pan over medium-high heat.
Add lamb, liver, onions, sea salt, garlic, and oregano, and cook 5 minutes, stirring frequently.
Add mushrooms and continue to cook 10 - 12 minutes or until lamb is fully done.

Assemble the dish

Remove the "spaghetti" from the squash.
Turn the cut side up, and remove from the rind with a fork. Tip: Scrape the fork cross-wise, so the strands of squash fall out like spaghetti.
Spoon lamb mixture over spaghetti squash to serve.
Optional: add a sauce of your choice

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Spring Dreaming in Wytheville

2/3/2019

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Punxsutawney Phil has spoken... spring will be here soon! Well, maybe. In any case, now is a great time to plan your garden for the year. While we all think of warm-season staples like tomatoes, peppers, and squash, there are many crops you can start now or in very early spring. Why not try a few this year?

If you lack a green thumb, the Market always has a great selection of seasonal fruits and vegetables, even in winter thanks to some of our ingenious growers! Don't forget to come out to our next market: Saturday, February 9, 10AM-12PM!

Lettuce
Cole Crops (Brocolli, Cauliflower, Kohlrabi, Collards, Kale, Cabbage, Turnip)
Mustard
Asian Greens (Bok Choy, Pak Choy, Mizuna, Tatsoi)
Alliums (Garlic, Chives, Onions)
Beets
Chard
Asparagus
Chicory/Endive/Radicchio
Parsnip
Peas
Radish
Spinach
Fruit and nut trees

Many of these crops can be planted as soon as the ground can be worked in spring. Some of these crops, and even specific varieties of each, will prefer to be set out before or after the last frost of spring. Some also prefer to either be started indoors or direct-seeded into the garden. Make sure to check the directions for individual seed packets.

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Happy New Year!... And Happy National Bean Day!

1/6/2019

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It's a new year and a great time to recommit to eating more healthy, local foods! Speaking of... our next market will be January 12, 10AM-12PM. We hope to see you there!

Speaking of healthy foods, January 6 is National Bean Day! Beans have been a staple of Appalachian cuisine throughout our history, and for good reason: beans are easy to grow, simple to store, and pack a hefty nutritional punch! Beans are high in fiber and protein, and are absolutely packed with essential vitamins and minerals. In spring and summer, we can enjoy fresh green peas, edamame, lima beans, and an assortment of tender snap peas (as well as the leaves, flowers, and tendrils of many varieties). In fall and winter, we can enjoy every kind of dried bean in soups, casseroles, tacos, baked beans, and other creative ways. All year long we can grow and eat bean sprouts, as well!

To add a little warmth to your kitchen this winter, try your hand at this traditional Appalachian Cider Baked Beans recipe!

Ingredients:

3 cups dried pinto beans
3 cups apple cider
8 ounces thinly sliced salt pork or thick cut bacon
2 small yellow onions
6 tablespoons sorghum molasses
1 tablespoon dry mustard
2 teaspoons sea salt

Directions:

Sort and rinse the beans. Soak beans in cold water for 12 hours.
Drain beans and transfer to heavy saucepan. Add the cider and slowly bring the beans to a boil. Gently boil, uncovered, for 30 minutes. Remove from heat and drain, reserving the liquid.
Preheat oven to 300 degrees F.
Layer half of the pork on the bottom of a deep baking dish. Spoon the beans into the pot and bury the onions in the beans.
In a small saucepan, combine the molasses, dry mustard, and salt. Pour the mixture over the beans and top with the remaining pork. Add the reserved cooking liquid. Add hot water as needed to cover the beans with liquid. Cover the pot.
Bake for 4 hours, then uncover the pot and add more water or cider if the beans seem dry. Cover the pot and bake an additional 1-2 hours until the beans are tender.
Service hot and enjoy!

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It's almost Christmas... have you checked your list twice?

12/17/2018

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Merry Christmas from all of us at the Wytheville Farmers Market!

Christmas time is just around the corner. Have you checked off all the names on your list? Stop by our market before Christmas to stock up on all your holiday needs. We have plenty of meat, baked goods, bath and beauty products, artisan items of all kinds, honey, wine, and maybe even a little fresh produce to bring a little spring back to your kitchen.

We are open Saturday, December 22, 10AM-12PM. We hope to see you there!

Speaking of busting the winter blues... how about a pie to bring a twinkle to your eye? Stocking up on winter squash is an Appalachian tradition and what better way to prepare it than with a little milk and sugar? Try your hand at this wonderful pie after stocking up on squash from our local farmers!

Butternut Squash Pie

Ingredients:
* 1 Pie Crust
* 3 Cups Pureed Butternut Squash (about 2 small squash)
* 1/3 Cup Milk
* 2 Tbsp Butter
* 1/2 Cup Brown Sugar
* 1/2 Tsp Salt
* 1 1/2 Tsp Cinnamon
* 1 Tsp Ginger
* 1/2 Tsp Nutmeg

Instructions:
1. Preheat the oven to 400 degrees.
2. Mix all the ingredients together and pour into the unbaked pie crust.
3. Bake for about 50-60 minutes until a knife inserted into the pie comes out clean.
4. Cool and refrigerate before serving.

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Product Spotlight: Lamb. Healthy eating with the Market.

Spring Dreaming in Wytheville

Happy New Year!... And Happy National Bean Day!

It's almost Christmas... have you checked your list twice?

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