<div dir="ltr"><font face="arial, helvetica, sans-serif" color="#000000" style="font-size:12.571428298950195px"><span style="font-size:12.800000190734863px">Tomorrow, we're offering a forecast of Sunny and windy with a high of balmy 35 degrees. Come on in and get </span><span style="font-size:12.800000190734863px">warm and toasty inside the Winter Market @ Town Center Market, 4705 Queensbury Road, Riverdale Park, MD from </span><span style="font-size:12.800000190734863px">3 PM to 7 PM</span><span style="font-size:12.800000190734863px">. </span></font><div style="font-family:arial,sans-serif;font-size:12.800000190734863px">
<font face="arial, helvetica, sans-serif" color="#000000"><br></font></div><div style="font-family:arial,sans-serif;font-size:12.800000190734863px"><p class="MsoNormal"><font face="arial, helvetica, sans-serif" color="#000000">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: <span style="font-size:12.800000190734863px;line-height:18px">Courtesy of the Zaradhka Farm in Essex, MD, we'll have spinach, kale, onions, red potatoes, and red beets.</span></font></p>
<p class="MsoNormal"> </p><p class="MsoNormal">Legendary sausage rolls are back with fresh Berkshire pastured pork sausage, delicious Number One Sons kraut, and Stone Hearth Bakery subrolls for your enjoyment.</p><p class="MsoNormal">
<br></p><p class="MsoNormal">Groff’s Content Farm will have packaged pork chops on <span style="background-color:rgb(255,255,204)"><span class="">special</span></span> 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.</p>
<p class="MsoNormal"> </p><p class="MsoNormal">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 <span style="background-color:rgb(255,255,204)"><span class="">special</span></span> 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.</p>
<p class="MsoNormal"><br><br></p><div style="width:16px;min-height:16px;display:inline-block"></div><span style="line-height:18px;font-size:12.800000190734863px;font-family:arial,helvetica,sans-serif">We'll have limited supplies of Number 1 Sons products: Kicky Koshers, Wich Kraut, and Stinkin' Rye Kraut. </span></div>
<div><font color="#000000" face="arial, helvetica, sans-serif" style="font-family:arial,sans-serif;font-size:12.800000190734863px"><span style="line-height:18px"><br></span></font><p class="MsoNormal" style="font-family:arial,sans-serif;font-size:12.800000190734863px">
Don’t forget we’ll also have artisan breads, pastries, and cookies from Stone Hearth Bakery of Frederick, MD</p><p class="MsoNormal" style="font-family:arial,sans-serif;font-size:12.800000190734863px"><br></p><p class="MsoNormal" style="font-family:arial,sans-serif;font-size:12.800000190734863px">
<br></p><p class="MsoNormal" style="font-family:arial,sans-serif;font-size:12.800000190734863px">Occasional Recipe</p><p class="MsoNormal" style="font-family:arial,sans-serif;font-size:12.800000190734863px"><span style="font-family:arial,helvetica,sans-serif;font-size:small;color:rgb(51,51,51)"><br>
</span></p><p class="MsoNormal" style="font-family:arial,sans-serif;font-size:12.800000190734863px"><span style="font-family:arial,helvetica,sans-serif;font-size:small;color:rgb(51,51,51)">Irish Stew</span><span style="font-family:arial,helvetica,sans-serif;color:rgb(51,51,51);line-height:20px;font-size:small"> </span></p>
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<div id="full-recipe" class="" itemscope="" itemtype="http://schema.org/Recipe" style="padding-top:20px"><div class="" style="float:left;max-width:100%"><font face="arial, helvetica, sans-serif"><img itemprop="image" src="http://www.washingtonpost.com/rf/image_982w/2010-2019/WashingtonPost/2014/03/07/Food/Images/food331394157698.jpg" title="Irish Stew" style="border: 0px; margin-bottom: 10px; max-width: 100%; max-height: 400px; margin-right: 30px;"></font><p class="" style="margin-top:0px;margin-bottom:25px;color:rgb(110,110,110);margin-right:30px;min-width:150px;width:599px">
<font face="arial, helvetica, sans-serif">Deb Lindsey for The Washington Post; tableware from Crate and Barrel</font></p></div><h5 style="font-weight:normal;line-height:normal;color:rgb(42,42,42);text-transform:uppercase;margin-top:0px">
<span class=""><font face="arial, helvetica, sans-serif">MAR 12, 2014</font></span></h5><div class="" style="padding-bottom:50px"><div class="" itemprop="description"><p style="line-height:28px;margin-top:0px;margin-bottom:15px">
<font face="arial, helvetica, sans-serif">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.</font></p>
<p style="line-height:28px;margin-top:0px;margin-bottom:15px"><font face="arial, helvetica, sans-serif">Serve with warm Irish soda bread.</font></p><p style="line-height:28px;margin-top:0px;margin-bottom:15px"><font face="arial, helvetica, sans-serif"><span class="">Make Ahead: </span>The stew can be refrigerated for up to 3 days.</font></p>
</div><hr style="height:0px;border-right-width:0px;border-bottom-width:0px;border-left-width:0px;border-top-style:solid;border-top-color:rgb(213,213,213);width:599.2000122070313px;margin:30px 0px;clear:both"><div class="">
<h5 style="font-weight:normal;line-height:normal;color:rgb(42,42,42);text-transform:uppercase;margin-top:0px"><font face="arial, helvetica, sans-serif">SERVINGS: <select class="" id="scale-recipe"> <option value="1/2"> 2 - 3 </option> <option value="1" selected> 4 - 6 </option> <option value="2"> 8 - 12 </option> <option value="3"> 12 - 18 </option> </select> <div class="" style="display:inline;margin-left:5px">
<span class="" style="display:inline-block;line-height:1;color:rgb(178,178,178)"></span></div></font></h5><p style="line-height:normal;margin-top:0px;margin-bottom:25px"><font face="arial, helvetica, sans-serif"><span class="">Tested size:</span> 4-6 servings; <span itemprop="recipeYield">makes about 5 cups</span></font></p>
<h5 style="font-weight:normal;line-height:normal;color:rgb(42,42,42);text-transform:uppercase;margin-top:0px"><font face="arial, helvetica, sans-serif">INGREDIENTS</font></h5><ul class="" style="padding-bottom:10px;margin-bottom:5px;padding-left:18px">
<li style="line-height:normal;margin-bottom:15px"><span class="" itemprop="ingredients" style="display:block"><font face="arial, helvetica, sans-serif">1 1/2 pounds lamb shoulder</font></span></li><li style="line-height:normal;margin-bottom:15px">
<span class="" itemprop="ingredients" style="display:block"><font face="arial, helvetica, sans-serif">5 3/4 cups no-salt-added chicken broth or vegetable broth</font></span></li><li style="line-height:normal;margin-bottom:15px">
<span class="" itemprop="ingredients" style="display:block"><font face="arial, helvetica, sans-serif">1 pound russet potatoes</font></span></li><li style="line-height:normal;margin-bottom:15px"><span class="" itemprop="ingredients" style="display:block"><font face="arial, helvetica, sans-serif">4 ounces carrots</font></span></li>
<li style="line-height:normal;margin-bottom:15px"><span class="" itemprop="ingredients" style="display:block"><font face="arial, helvetica, sans-serif">4 ounces leeks</font></span></li><li style="line-height:normal;margin-bottom:15px">
<span class="" itemprop="ingredients" style="display:block"><font face="arial, helvetica, sans-serif">4 ounces celery</font></span></li><li style="line-height:normal;margin-bottom:15px"><span class="" itemprop="ingredients" style="display:block"><font face="arial, helvetica, sans-serif">4 ounces white or green cabbage</font></span></li>
<li style="line-height:normal;margin-bottom:15px"><span class="" itemprop="ingredients" style="display:block"><font face="arial, helvetica, sans-serif">1 medium onion</font></span></li><li style="line-height:normal;margin-bottom:15px">
<span class="" itemprop="ingredients" style="display:block"><font face="arial, helvetica, sans-serif">1 bouquet garni, tied with kitchen twine (a few stems parsley and thyme and a bay leaf)</font></span></li><li style="line-height:normal;margin-bottom:15px">
<span class="" itemprop="ingredients" style="display:block"><font face="arial, helvetica, sans-serif">Kosher salt</font></span></li><li style="line-height:normal;margin-bottom:15px"><span class="" itemprop="ingredients" style="display:block"><font face="arial, helvetica, sans-serif">Freshly ground black pepper</font></span></li>
<li style="line-height:normal;margin-bottom:15px"><span class="" itemprop="ingredients" style="display:block"><font face="arial, helvetica, sans-serif">14 ounces home-cooked or canned, no-salt-added cannellini beans (optional)</font></span></li>
<li style="line-height:normal;margin-bottom:15px"><span class="" itemprop="ingredients" style="display:block"><font face="arial, helvetica, sans-serif">1 tablespoon chopped flat-leaf parsley, for garnish</font></span></li>
</ul></div><h5 style="font-weight:normal;line-height:normal;color:rgb(42,42,42);text-transform:uppercase;margin-top:0px"><font face="arial, helvetica, sans-serif">DIRECTIONS</font></h5><div itemprop="recipeInstructions">
<p style="line-height:28px;margin-top:0px;margin-bottom:15px">
<font face="arial, helvetica, sans-serif">Cut the lamb into 1-inch pieces, discarding as much visible fat as possible as you work.</font></p><p style="line-height:28px;margin-top:0px;margin-bottom:15px"><font face="arial, helvetica, sans-serif">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.</font></p>
<p style="line-height:28px;margin-top:0px;margin-bottom:15px"><font face="arial, helvetica, sans-serif">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.</font></p>
<p style="line-height:28px;margin-top:0px;margin-bottom:15px"><font face="arial, helvetica, sans-serif">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.</font></p>
<p style="line-height:28px;margin-top:0px;margin-bottom:15px"><font face="arial, helvetica, sans-serif">Add the cannellini beans, if using; cook for a few minutes, just until warmed through. Taste, and adjust the seasoning as needed.</font></p>
<p style="line-height:28px;margin-top:0px;margin-bottom:15px"><font face="arial, helvetica, sans-serif">Serve hot, sprinkled with parsley.</font></p></div><div class=""><span style="font-family:arial,helvetica,sans-serif;color:rgb(42,42,42);line-height:normal;text-transform:uppercase">RECIPE SOURCE</span><br>
</div><p style="line-height:28px;margin-top:0px;margin-bottom:15px"><font face="arial, helvetica, sans-serif">Adapted from "<a href="http://www.amazon.com/gp/product/1454911042?ie=UTF8&camp=1789&creativeASIN=1454911042&linkCode=xm2&tag=thewaspos09-20" style="text-decoration:none;color:rgb(46,109,157)">Irish Country Cooking: More Than 100 Recipes for Today's Table</a>," </font></p>
<p style="line-height:28px;margin-top:0px;margin-bottom:15px"><font face="arial, helvetica, sans-serif">from the Irish Countrywomen's Association (Sterling, 2014).</font></p></div></div></div></div></div>