March Newsletter-Four Seasons Local Market

128 S WASHINGTON ST | CRAWFORDSVILLE, IN
WEDNESDAY, THURSDAY & FRIDAY3:00-7:00
SATURDAY 9:00-5:00

Location Anniversary Party

We can barely believe that it's been a year since we settled into our new location! We have been so blessed by our customers and community over the past year and we want to celebrate!

Join us March 15-18 for festivities, vendor spotlights and sales! We are also excited to have Sugar Creek Winery back with us on Saturday, March 18! Keep an eye on our social media in the coming weeks as we announce the times to catch each vendor or farmer.

March Mania Bracket Challenge

It’s officially the best month in college basketball! To celebrate, we will be having a Four Seasons March Mania Bracket Challenge. Products from the store will be going head to head and we need your vote to determine the best of the best!

Visit our Facebook and Instagram everyday starting Friday to vote for your favorite products and help them advance to the next round. By the end of the month a winner will be crowned. And as a thank you for playing along with us, your winning product will be featured in a special sale at the end of the month!

Basics Bundle

Be on the look out for more bundles at Four Seasons! Our new basics bundle contains 2 lbs of Gillenwater Farms ground beef, 1 lb of bacon, 1 package of Gordon Farms chicken breasts,1 dozen Farmstead Bakery Cookies, 1 dozen eggs, and 1/2 gallon of Freshly Dairy milk.

Recipe of the Month- Leg of Lamb Roast

1 boneless 2-3 pound leg of lamb

MARINADE

3-5 garlic cloves, smashed

1 lemon, zested

1/2 cup olive oil

1/2 tablespoon thyme

1/2 tablespoon oregano

1/2 tablespoon rosemary

1/2 bunch parsley, chopped

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

In small bowl, combine all ingredients.

Rub mixture on leg of lamb. Cover with plastic wrap and marinate overnight.

Bring lamb to room temperature and sprinkle with salt.

Preheat the oven to 325°F.

Roast (see chart below for time) or until thermometer inserted into center of leg reads 125°F to 130°F.

Cover loosely with aluminum foil and allow to rest for 20 minutes.

Since the internal temperature of cooked meat will rise 5–10 degrees after removing it from the oven or grill, adjust accordingly by pulling your lamb from the heat when it is 10 degrees lower than your desired doneness.

med-rare 145˚F 15-20 min/lb
medium 160˚F 20-25 min/lb
well-done 170˚F 25-30 min/lb

Cosgray Hardwood Concoctions

David Cosgray started to enjoy working with wood when his wife, Sara, asked for a new dining table for Mother’s Day back in 2015. His first table was built with pine bought at the local big box store. His children, Clark and Mallory, both helped with his first project. Since then they have moved into their forever home in Brookston.
Shortly after moving in, David decided to build a pole barn to create his own workspace. That was the beginning of Cosgray Hardwood Concoctions. He has since found that he enjoys building things from local timbered hardwoods such as hard maple, hickory, white and red oak and most of all walnut. He has built items such as small shelves, picture frames, cutting boards, coat racks, coffee tables, kitchen tables and an arbor for his brother-in-law’s wedding.

Be on the lookout at Four Seasons for hand crafted cutting boards from Cosgray Hardwood Concoctions!

view this email in your browser