[RP TownTalk] RPFM Winter Market Weekly Highlights

[Jim Coleman]

Tomorrow, we're offering a forecast of Sunny and windy with a high of balmy
35 degrees. Come on in and get warm and toasty inside the Winter Market @
Town Center Market, 4705 Queensbury Road, Riverdale Park, MD from 3 PM to 7
PM.

Excitement abounds this week as Riverdale Park Farmers Market finds a way
to offer our neighbors delicious local Maryland veggies for this week's
market: Courtesy of the Zaradhka Farm in Essex, MD, we'll have spinach,
kale, onions, red potatoes, and red beets.



Legendary sausage rolls are back with fresh Berkshire pastured pork
sausage, delicious Number One Sons kraut, and Stone Hearth Bakery subrolls
for your enjoyment.


Groff's Content Farm will have packaged pork chops on special at the
astounding price of only $5 a pound. If you love Ms. Julie's pork and
haven't stocked up yet, this is your best opportunity. This is in addition
to their luscious bacon and other pork products, free range chicken and
eggs, grass fed beef, and pastured lamb.



As if this wasn't enough to entice you to the Winter market, Riverdale Park
Farmers Market will also carry a full crate of the very rare Gold Rush
apples from Kuhn Orchard in Biglerville, PA. In case you haven't
encountered them, these apples are special due to their very tangy, sweet
flavor that requires storage to bring out its superior flavor
characteristics.  The market's stand will also carry delicious Cameo, Fuji,
and Stayman apples. Fresh Cider, applesauce, canned peaches, and Ruben's
Hot Sauce will also be on the menu.



We'll have limited supplies of Number 1 Sons products:  Kicky Koshers, Wich
Kraut, and Stinkin' Rye Kraut.

Don't forget we'll also have artisan breads, pastries, and cookies from
Stone Hearth Bakery of  Frederick, MD



Occasional Recipe


Irish Stew

 Deb Lindsey for The Washington Post; tableware from Crate and Barrel
MAR 12, 2014

Americans who are used to eating somewhat thickened, hearty Irish-type
stews might be surprised by the relatively thin broth and mild seasoning of
this classic version.

Serve with warm Irish soda bread.

Make Ahead: The stew can be refrigerated for up to 3 days.
------------------------------
SERVINGS:   2 - 3   4 - 6   8 - 12   12 - 18

Tested size: 4-6 servings; makes about 5 cups
INGREDIENTS

   - 1 1/2 pounds lamb shoulder
   - 5 3/4 cups no-salt-added chicken broth or vegetable broth
   - 1 pound russet potatoes
   - 4 ounces carrots
   - 4 ounces leeks
   - 4 ounces celery
   - 4 ounces white or green cabbage
   - 1 medium onion
   - 1 bouquet garni, tied with kitchen twine (a few stems parsley and
   thyme and a bay leaf)
   - Kosher salt
   - Freshly ground black pepper
   - 14 ounces home-cooked or canned, no-salt-added cannellini beans
   (optional)
   - 1 tablespoon chopped flat-leaf parsley, for garnish

DIRECTIONS

Cut the lamb into 1-inch pieces, discarding as much visible fat as possible
as you work.

Combine the lamb and broth in a Dutch oven or heavy-bottomed pot. Bring to
a boil over high heat; skim off and discard any foam and fat from the
surface. Reduce the heat to medium-low; cook, uncovered, for 30 minutes.

Meanwhile, peel the potatoes, then cut them into 1-inch pieces. Scrub the
carrots well, then cut them into 1-inch pieces. Cut the white and
light-green parts of the leeks into 1-inch pieces; soak in a bowl of water
without disturbing them, then rinse well and drain. Cut the celery, cabbage
and onion into 1-inch pieces.

Add all of the vegetables and the bouquet garni to the pot; increase the
heat to high just to bring to a boil, then reduce the heat to medium-low.
Season lightly with salt and pepper. Cook, uncovered, for 20 to 25 minutes
or until the lamb is tender.

Add the cannellini beans, if using; cook for a few minutes, just until
warmed through. Taste, and adjust the seasoning as needed.

Serve hot, sprinkled with parsley.
RECIPE SOURCE

Adapted from "Irish Country Cooking: More Than 100 Recipes for Today's
Table<http://www.amazon.com/gp/product/1454911042?ie=UTF8&camp=1789&creativeASIN=1454911042&linkCode=xm2&tag=thewaspos09-20>
,"

from the Irish Countrywomen's Association (Sterling, 2014).
-------------- next part --------------
An HTML attachment was scrubbed...
URL: <http://riverdale-park.org/pipermail/towntalk/attachments/20140312/7fb9e66e/attachment.html>