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Did you get your brisket for St Patrick's Day, yet? Cabbage, carrots, and potatoes are still available from Peacemeal Farm and Dig Deep Farm, as well as frozen sides from Maine Meal. April 7 is our last indoor market at Aubuchon. The following week, we will be back at Waterfall Arts, every Friday, 9-1.
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Highland Organics
We will not be at the market on 3/10 and 3/17. My Texas kids and grandkids are coming to Maine for a visit and we are going to take some time to be with them! Even though we will not be at market, our Blueberry Farm Store will be open in Stockton Springs Tues-Thurs 9 a.m. - 3 p.m. visit us on Facebook https://www.facebook.com/highlandorganics for location, days and times. See you back at the market on 3/24!
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First preheat oven to 400°. If you have a heavy casserole, grease that and heat it while you mix the dough. Otherwise, a cast iron skillet works well or if neither use a baking sheet.
11/2 cups rolled oats
13/4 cups buttermilk
11/2 cups whole spelt or whole wheat pastry flour
1 cup white spelt or unbleached flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup dried currants
1 tablespoon caraway seed
Soak oats in buttermilk overnight or for a few hours. Sift in dry
ingredients. Add currants and seeds. Mix all together, lightly, just until mixed. turn out on floured surface and knead just until you can form a ball. Plop into hot casserole. Cover if possible. Bake until well risen then remove cover to let it brown. Enjoy with local butter, cheese and jam!
-- a favorite family recipe from Half Moon Farm |
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At Appleton Creamery, we are expecting kids in just a few days. Just like last year, we are looking for volunteers to help cuddle and feed kids during this busy season. Stop by our table, and we'll chat about what this involves! In the meantime, we are short on goat cheese! Until the kids come and the milk flows again, we are out of chèvre in olive oil and rounds rolled in pepper. We still have plenty of spreads in tubs, as well as feta, and lots of cows milk Gurneytown Gouda and Dill Havarti. We may also make a short batch of ricotta and mozzarella.
It is a week early, but you may want to get your St. Patrick's Day cabbage this week. The winter stores are running out, and this will be our last week with green cabbage from Dig Deep Farm in Belfast.
The spring greens are in full array with a mache, spinach, and lettuce mix, pea shoots, micro greens, and a few kale.
The beautiful watermelon radish continues to be in good supply as well as some juicy and sweet korean daikon radish.
See you Friday!
All the best,
Dalziel
ME Water Buffalo Co.will not be back to Aubuchon this winter. Our girls have called it quits for now so our dairy has ended (but only for about a month or so when our next wee buffalo is due!). We are also out of water buffalo meat until the end of April, so from all of us at ME Water Buffalo Co., THANKS FOR A SUPER SEASON & we'll see you very soon back outside!!!
The spinach from Peacemeal Farm is making a comeback just for all you faithful winter farmers' market customers!
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WINNERS of the $20 Vendor Prize Giveaway
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Congratulations to all those that have won a $20 Vendor Prize! We have already had 9 winners AND we have 8 more opportunities to win a prize!! There will be a NEW $20 Vendor Prize drawn again this week at the end of market! Come to market to find out who won last weeks prize and see whose prize we will be drawing for this week and enter the drawing. We will be drawing for a new Vendor Prize every week until April 28th. This is a total of 17 prizes to be given away at the winter market.
So the big question is have you entered yet? If you did, did you win? Come to market to see if you have won and while you are there, enter again or enter for the first time! All the details are at the Information Table. Everyone is eligible to enter and it is FREE. You must come to market to enter the drawing and then come back to market to see if you won in order to be awarded. Please remember that these Prizes have an expiration date! Thank YOU for SUPPORTING YOUR FRIDAY MARKET!!
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Photo courtesy of Lynn Karlin.
From Pemaquid Lobster & Seafood: Here is a recipe for a flavorful, Mediterranean style sauce that goes well with light fish such as Haddock or Pollock.
White Wine Tomato-Basil Sauce
1 cup clam juice
1/4 cup dry white wine
2/3 cup slivered fresh basil
2/3 cup sun-dried tomatoes in oil, sliced
salt & pepper to taste
Bring clam juice and wine to a boil in a large nonstick pan; stir in basil and tomatoes. Cook down slightly.
Season with salt and pepper.
Spoon sauce over cooked fillets to serve.
Makes about 1 cup.
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