Central Farm Markets

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Super Bowl Sunday XLVIII at the Market!

This year, February 2nd is the best Sunday of the month.  Not only is the market open, but it’s also  SUPER BOWL XLVIII!  As we gather with friends and family to watch the biggest game of the year, we often enjoy special foods that are traditional for the day. Super Bowl parties mean one thing:  lots of eating. At Central Farm Markets we think you can have fun at your parties while still eating healthy. Our vendors have some recipes and specials for your living room tailgate that are delicious AND healthy. You have a few days to plan so make that shopping list now and come out on Sunday to get the best we have to offer. GO TEAM!

Vendor Specials

chips

Betty’s Chips & Salsa: 2 bags of Betty’s homemade chips + 2 salsas + 1 guacamole for $20. Normally a $25 value!

Number 1 Sons: Add  kraut to your nachos or pickles to top off your chili! The tang of fermented foods is a great addition to rich, fattier foods – like cheese. Can’t hurt to add some probiotic naturalness to Super Bowl Sunday!

All Things Olive: drizzle their Extra Virgin Olive Oil on your favorite hummus! Get 250ml Le Colline or Berkeley Olive Oil Mission Reserve California EVOOs for $12 each, which is 25% off the regular $16 price! Tell them you’re buying their products as a gift and receive a 25% discount.

Bite-sized boreks filled with spinach

Bite-sized boreks filled with spinach

borekg: Get 4 bit-sized boreks filled with spinach, meatballs or chicken for $3.  Also, hummus, yogurt or eggplant spread with chips are $5.

KarenKay’s Cakes: pick up your Love Box for Super Bowl Sunday, full of assorted goodies.

love box

KarenKay’s Cakes Love Box

MeatCrafters: have your pals over and serve them  4 different flavored  salamis for $50 (a $56 value!).

Springfield Farm: grab some hamburger patties (on sale!), chicken wings, steaks, ground beef & turkey for chili, and chicken, turkey and pork sausages.

Painted Hand Farm: tailgate in your living room with all-natural sausages from the farm’s organically raised pastured livestock.  Choose from Sweet or Hot Italian, Mexican-Style Chorizo, German-Style Bratwurst and Brown Sugar & Black Pepper made with pork, lamb, goat or veal.

salsa

Two Acre Farm: make entertaining easy with these all natural (and gluten-free) warm dips, which pair well with your favorite tortilla chips or even fresh-cut veggies!

  • Veggie or Supreme Pizza
  • Southwest Santa Fe
  • Roasted Garlic & Red Pepper
  • Spinach Artichoke

Cook up a mess of wings with these wing seasonings!

  • Garlic Pepper
  • Caribbean Jerk
  • Lemon Pepper
  • Chesapeake Bay
  • Spicy Cajun
  • Wing Sauce
  • Asian Zing
  • Smokey Heat BBQ
  • Buffalo Blue Cheese
  • Honey BBQ
  • Teriyaki

Meatball dipping sauces:

  • Pineapple Habanero Sauce
  • Citrus Lime
  • Sweet Bourbon
  • Tequila Lime

Recipes

Have a healthy Super Bowl party! Start with adding some fiber to your chili. Use extra lean ground beef, chicken or turkey and plenty of nutritious beans. Your guests will love a steaming cup of hot chili in this cold.  For a delicious way to eat popcorn, pop your own. Then mix with some parmesan cheese, brown sugar and crushed red pepper for a sweet and spicy snack. It only has 15 calories per handful! More recipes from our vendors are below.

Healthy Wings
Recipe by Nicole Olson, Two Acre Farm

  • Preheat oven to 425
  • Line pan with parchment paper
  • Lightly coat chicken wings with oil
  • Toss to coat, then toss in flour
  • Bake for 20 minutes then flip wings and bake for another 20 minutes or until golden brown
  • Toss the chicken wings in Two Acre Farm’s Wing Seasonings, or serve sauce on the side for dipping sauce

Two Acre Farm Meatballs
Recipe by Nicole Olson, Two Acre Farm

  • 1/4 cup bread crumbs
  • 1 lb. ground pork, beef, turkey or lamb
  • 1 egg
  • 2 Tbsp. minced red onion

Preheat oven 350
Combine ingredients and roll mixture into small meatballs
Bake 15-20 minutes
Place Two Acre Farm Dipping Sauce in dipping bowl
Serve meatballs with tooth pick for easy dipping

Sweet Little Sausage Bites
Recipe by Nicole Olson, Two Acre Farm

Try this recipe with any of Two Acre Farm’s Dipping Sauces – these sweet little sausage bites are sure to be a hit!

  • 2 lbs. Sausage or  Kielbasa
  • 4 cups dipping sauce

Preheat oven 350
Slice sausage or Kielbasa into circles and stir in dipping seasoning
Bake for 30 minutes or until sticky. Delicious! 

Sevillian Marinated Carrots
Recipe adapted from The New Spanish Table
Recipe submitted by Aubrey King, Twin Springs Fruit Farm

Ingredients

  • 1 lb. carrots, trimmed
  • 3-4 large garlic cloves, chopped
  • 1.5-2 tsp. cumin seeds (Aubrey recommends toasting the seeds)
  • 2 tsp. dried oregano
  • 1 pinch crushed red pepper flakes
  • 1 Tbsp. chopped parsley (Aubrey recommends using cilantro instead)
  • 1 tsp. coarse salt
  • 1/2 cup plus 1 tsp. olive oil
  • 1/2 cup fresh lemon juice
  • 1.5 Tbsp. red wine vinegar

Directions

  1. Blanch the carrots in boiling water until crisp-tender, about 8-10 minutes. Drain. When just cool enough to handle, cut in 1/4″ slices.
  2. Place garlic, cumin, oregano, red pepper flakes, 1 Tbsp. parsley (or cilantro), salt and 1 tsp. olive oil in mortar and mash into a medium-fine paste. Whisk lemon juice into the paste.
  3. Place carrots in a bowl while still warm and pour garlic-lemon mixture over them. Add the vinegar and remaining 1/2 cup olive oil and toss to mix.  Cover and let marinate 6 hours overnight in the refrigerator. Let come to room temperature before serving.
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Family Holiday Recipe Guide

Happy holidays! The holidays are a wonderful time to spend with your family.  In this spirit, we have developed a recipe guide that focuses on family recipes. Many of the seasonal ingredients are available for purchase at the markets. Thank you to our vendors, patrons and friends who sent us recipes!

Cream of Winter Squash Soup with Spicy Candied Pecans
Recipe by Jennifer Farley, savorysimple.net

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Jennifer is obsessed with this soup right now.  Can you blame her?  This is the best time of year to enjoy soup and the produce could not be more perfect.  For this recipe, Jennifer decided to combine all of the squash in her kitchen into one velvety cream of winter squash soup.

Ingredients

Winter Squash Soup

  • 1 Tbsp. extra virgin olive oil
  • 1 1/2 cups yellow onion, diced (approximately 1 medium)
  • 2 ribs celery, diced
  • 3 cups butternut squash, peeled, de-seeded and diced (approximately 1/2 medium)
  • 3 cups acorn squash, peeled, de-seeded and diced (approximately 1 small)
  • 1 1/2 cups sweet potato, peeled and diced (approximately 1 medium)
  • 1/4 cup brandy
  • 2 springs fresh thyme
  • 2 cups chicken stock, preferably homemade
  • 1 1/2 cups heavy cream
  • 1 tsp. salt or to taste
  • Fresh ground black pepper to taste

Spicy Candied Pecans

  • 2 cups pecan pieces or halves
  • 1 Tbsp. unsalted butter
  • 3 Tbsp. brown sugar
  • 1/2 tsp. ground cinnamon
  • 3/4 tsp. ground cayenne pepper
  • 1 1/2 Tbsp. real maple syrup
  • 1 1/2 tsp. kosher salt

Directions

Prepare the soup

  1. Heat the olive oil in a dutch oven or large heavy-bottom saucepan over low heat. Add the onions and celery with a pinch of salt. Allow the vegetables to sweat for several minutes, stirring periodically, until softened. Add the squash and cook for several more minutes, stirring frequently.
  2. Turn the heat up to medium and allow a brown glaze to slowly build on the bottom of the pan by stirring less often. Keep an eye on it to make sure it doesn’t burn. Use a spatula to scrape up and incorporate the brown bits a few times. After several minutes, add the brandy to de-glaze the pan and loosen the rest of the brown bits. Allow to alcohol to reduce down to almost nothing, stirring the vegetables frequently, and then add the thyme leaves and chicken stock.
  3. Bring the liquid to a boil and then cover the pot and reduce the heat to low. Allow the soup to simmer for 1 hour.
  4. Carefully transfer the soup to a blender and puree until very smooth. Wipe down the dutch oven and return the soup to the pot. Stir in the cream, salt and pepper.
  5. Serve topped with spicy candied pecans.

Prepare the candied pecans

  1. Preheat the oven to 350 degrees F. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with non-stick cooking spray.
  2. Spread the pecans on the baking sheet and toast them in the oven until dark and fragrant, about 10 minutes. Stir every 3 or 4 minutes.
  3. While the pecans are toasting, prepare the coating mixture. Microwave the butter in a large microwave-safe bowl until melted. Stir in the brown sugar, maple syrup, cinnamon, salt, and cayenne.
  4. Once the pecans are fragrant, remove them from the oven and pour the hot nuts into the coating mixture. (Be careful as it might splutter and hiss.) Stir until the nuts are evenly coated, and pour them back onto the foil-lined baking sheet and spread them in an even layer.
  5. Bake for another 10 minutes, stirring after every 3-4 minutes. After 10 minutes, remove the nuts from the oven and allow them to cool and crisp up on the baking sheet.
  6. Once cool, break the nuts apart or chop them coarsely. Store Sweet and Spicy Candied Pecans in an airtight container at room temperature for up to a week.

Italian Holiday Bread
Recipe by Christine Ilich, Heirloom Kitchen

DSC00901

This bread is often called Easter Bread, but in my family we make it for every holiday.  It takes a lot of rising time, but is otherwise very easy to put together.  Fresh farm eggs make it a lovely color and give extra richness. Serve toasted slices with sweet butter for a holiday morning treat!  Freezes beautifully.

Ingredients
(makes two loaves)

  • 1 Tbsp. + 1 tsp. yeast
  • 5 Tbsp. warm water
  • 1 Tbsp. sugar
  • 4 eggs, room temp
  • 4 egg yolks, room temp
  • 1 ½ sticks (6 ounces or 12 Tbsp.) unsalted butter, very soft
  • 2 tsp. ground black pepper
  • 1 tsp. salt
  • 3 ½ cups flour
  • 1 cup grated mozzarella
  • ½ cup grated parmesan or romano cheese
  • 1 cup pancetta or dry salami, small dice (optional)

You will also need:

  • Egg wash (an egg beaten until smooth with one tablespoon water)
  • Cookie sheet
  • Parchment paper

Directions

Place yeast and water in a large bowl and whisk until yeast is dissolved.  Add sugar, eggs, butter, pepper, salt and 1 cup of the flour.  Mix well.

Add the cheeses, optional pancetta or salami and the rest of the flour and mix well.  As dough comes together, turn out to a lightly floured surface and knead until dough is moist and comes together in a ball, using a light amount of extra flour if needed (a lot of kneading is not necessary, as this dough is very dense and is not particularly “springy”). Place in a lightly oiled or buttered bowl and cover with plastic wrap.  Let rise for 2-2 ½ hours, until dough has doubled in size.

Line a sheet pan with parchment paper. Separate the dough into 4 portions and roll each into a tight, smooth ball.* Place on paper with several inches in between.  Let rise again for 1 hour, or until dough has puffed up and has almost doubled in size.  Preheat oven to 350.  Brush each loaf with egg wash and bake for 30 minutes or so, or until the breads have an internal temperature of 190 (use a meat thermometer).  Cool on racks.

*You can also make this recipe in small loaf pans.  Just butter or oil the pans, portion/shape the dough to fit and let rise.  Set pans on a baking sheet to cook.

Cafe Bread Pudding
Recipe by Chef Lynn Foster

Ingredients
Yields 16-20 portions

  • 1 ½ loaves French bread, cubed
  • 10 eggs
  • 8 yolks
  • 8 cups whole milk
  • 2 cups heavy cream
  • Pinch of salt
  • 2 cups sugar
  • 1 cup (2 sticks) unsalted butter
  • 1 Tbsp. vanilla extract

Directions

  1. Cut the bread into cubes and place in a glass of ceramic pan.  Pour melted butter over the top and stir the bread; set aside.
  2. Scald milk and cream together (heat just until it comes to a boil).  Beat eggs and yolks together in a large bowl.  Whisk in hot milk and cream.  Add in vanilla.
  3. Pour mixture thought a strainer on to the bread.
  4. Set glass dish with bread pudding mixture into a bigger pan with water in it.
  5. Bake at 375  degrees for 45 minutes.

Jo’s Chevre Scalloped Potatoes
Recipe by Chef Lynn Foster

Photo from fantasticfoodfinds.com

Photo from fantasticfoodfinds.com

These potatoes are very special and will knock your socks off!

Ingredients

  •  12-16 yukon gold or russet potatoes
  • 4 shallots
  • 6 c of heavy cream
  • 2 fresh sprigs of thyme
  • 4-6 oz. chevre (goat cheese)
  • 2 fresh sprigs of thyme
  • 3/4 cup freshly grated parmesan cheese
  • Kosher salt and freshly ground pepper

Directions

In a large saucepan bring the cream, thyme and shallots to a boil then turn to a simmer for 10 minutes.  Add in the chevre and whisk until it is smooth. Season with salt and pepper.

Peel and slice the potatoes thin and layer in a 16 cup gratin dish. First add a layer of the chevre cream (3/4 cup), then a layer of the potatoes, followed by a layer of parmesan cheese. Repeat until ingredients are used fully, finishing with cream and parmesan.

Cover with parchment and foil and bake at 325 degrees for one hour.  Uncover and bake for 20-30 minutes more.

Garlic Broccolini
Recipe by Penny Glover, market patron

Photo from fortheloveoffoodblog.com

Photo from fortheloveoffoodblog.com

Ingredients

  • 2 bunches of boccolini
  • Kosher salt
  • 4 Tbsp. unsalted butter
  • 1 lemon, zested
  • 3 cloves garlic, minced
  • 2 Tbsp. lemon juice
  • Fresh ground pepper

Directions

Wash and trim broccolini.  If some of the stems are thick, slice them in half lengthwise.  In a large pot of boiling water, blanch broccolini for 2 minutes.  Drain and immerse in cold water to keep boccolini from overcooking.

In a large heavy skillet, over medium heat, melt butter.  Add lemon zest and garlic, sauté for about  2 minutes.  Add broccolini and cook for about 4 minutes, until broccolini is just tender.  Add lemon juice, salt and pepper.  Toss well before serving.

Goat Cheese, Onion and Parsley Tart
Recipe by Debra Moser, Central Farm Markets

Ingredients

  • 8 Tbsp. unsalted butter
  • 10 large onions, thinly sliced
  • 3 Tbsp. thyme leaves
  • 3 tsp. rosemary chopped
  • 2 Tbsp. kosher or sea salt
  • 2 9″x 11″ sheets frozen puff pastry, thawed and chilled
  • 4 Tbsp. grated parmesan
  • 3 Tbsp. capers
  • 4 -6 oz. goat cheese, crumbled
  • 3 Tbsp. chopped parsley

Directions

Heat butter in a pan over high heat. Add onions, thyme, rosemary and salt. Cook, until onions begin to brown, about 25 minutes. Stir occasionally. Reduce heat to medium and continue cooking, (still occasionally stirring), until caramelized, about 40 minutes. Set aside.

Heat oven to 350. Lay puff pastry sheets onto a parchment paper–lined rimmed baking or cookie  pan, pressing them against sides. Make sure the pastry sheets lie so they just meet in center. Prick bottom of pastry sheets with a fork. Spread another piece of parchment paper over pastry; fill with dried beans or pie weights to weigh down the pastry. Bake until edges are golden, about 25 minutes. Remove the parchment paper and weights. Continue to bake until bottom is golden, about 15 – 20 minutes. Let cool.

Spread the cooled  onions over crust. Sprinkle with parmesan and capers; dot with goat cheese. Bake until golden, about 30 minutes. Remove from oven and garnish with parsley. Cut into small bite sized squares for appetizers.

Tamarind-Spice Glazed Roast of Brussels Sprouts, Onions and Chickpeas
Recipe submitted by Bonnie Auslander, market patron
Recipe originally from the Splendid Table Weeknight Kitchen

Serves 3-4. Roast keeps for 2 days in the refrigerator.

Ingredients

  • 3 large garlic cloves
  • 2 tightly packed tablespoons fresh coriander leaves
  • One 1-inch piece fresh ginger, peeled and sliced thin
  • 1 large red bell pepper, cut into 1/2-inch pieces
  • 1/2 to 3/4 pound Brussels sprouts, quartered
  • 1 large or 2 medium red onions, cut into 1/4-inch wide wedges
  • 1 tightly packed cup arugula, curly endive, or spring mix, torn into bite-sized pieces
  • One 15-ounce can chickpeas, rinsed and drained
  • 1 tsp. Crossover Spice Blend (recipe follows), or a blend of ground coriander, ground cumin, and freshly ground black pepper
  • 1-1/2 Tbsp. tamarind concentrate, or 1-1/2 tablespoons lime juice with a little grated zest and 1/2 teaspoon sugar
  • 1 Tbsp. brown sugar
  • 1/4 to 1/2 teaspoon kosher or sea salt
  • 4 Tbsp. cold-pressed vegetable oil or good-tasting extra-virgin olive oil
Crossover spice blend ingredients*:
  • 1/4 cup ground cumin
  • 1/2 cup ground coriander
  • 1/8 cup (2 Tbsp.) freshly ground black pepper

*Please note: You can tease even more flavor from Crossover Spice Blend by freshly grinding whole cumin and coriander seeds.

Finish ingredients:
  • 1 to 2 Tbsp. tamarind concentrate (optional)
  • 1/4 cup fresh coriander leaves
  • 1 cup plain whole-milk or low-fat yogurt (optional)

Directions

  1. Heat the oven to 450°F, and put a large shallow pan on the middle rack (a half-sheet pan is ideal so you don’t crowd the vegetables).
  2. In a food processor, combine the garlic, fresh coriander leaves, and ginger. Process until chopped fine – don’t puree them.
  3. Turn the mix into a large bowl. Add all the other ingredients except the finishing seasonings. Toss to blend. Carefully turn the mixture out onto the hot pan, spreading the pieces to cover the entire pan. Roast for about 40 minutes, turning often and scraping up the brown glaze from the pan’s bottom. Once the peppers are tender, the greens browned, and the chickpeas crisp, the roasting is done. Brussels sprouts may still have some firmness, which is fine.
  4. Taste the vegetables for seasoning, then turn them into a serving bowl. If using the tamarind, blend it in. Drop the coriander leaves over the vegetables, and pass the yogurt separately.

Sugar-and-Spice-Baked Shrimp
Recipe adapted from The New York Times

Makes 6 servings

Ingredients

  • 1 cup sugar
  • 2 1/2 tsp. sea salt
  • 1/2 tsp. freshly ground pepper
  • 3 large cloves garlic, peeled and minced
  • 1 -1 1/2-inch slice fresh ginger, peeled and minced
  • 1/2 tsp. cayenne (optional)
  • 1/2 tsp. ground allspice
  • 1/4 tsp. ground turmeric
  • 2 Tbsp. all-purpose flour
  • Vegetable oil, for greasing baking sheet
  • 24 jumbo shrimp, peeled with tail left on, deveined
  • Juice of 1/2 lemon or lime

Directions

Preheat the oven to 500 degrees. In a mixing bowl, combine the sugar, salt, pepper, garlic, ginger, cayenne, allspice, turmeric and flour. Grease a large baking sheet.

Dredge the shrimp, a few at a time, in the sugar mixture and place on the baking sheet. Bake until the sugar is caramelized, especially on the bottom, about 10 minutes.

Remove the shrimp from the oven, turn over with a spatula and squeeze lime juice over them. Place on a platter and serve immediately.

Grilled Lamb Chops with Goat Cheese Polenta
Recipe by Penny Glover, market patron

Photo from artisanalcheese.com

Photo from artisanalcheese.com

Ingredients 

For the lamb chops:

  • ¼ cup + 1 Tbsp. olive oil
  • 2 Tbsp. rosemary leaves
  • 1 large lemon, thinly sliced
  • 6 cloves garlic, crushed
  • 12 lamb chops, 2 – 3 oz. each, trimmed of excess fat

For the polenta:

  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 Tbsp. butter
  • 5 cups chicken stock
  • 1 cup medium-course cornmeal
  • ¼ cup fresh goat cheese
  • 1 ½ tsp. salt
  • White pepper in a mill

Directions:

Put ¼ cup oil, lemon slices and garlic in a large plastic bag, add the lamb, seal the bag, and shake to coat the chops on both sides with the marinade. Allow the chops to marinade for 1 hour at room temperature, and then refrigerate for at least 3 hours, or up to 8 hours. Allow the lamb to sit out for 1 hour before cooking.

When ready, combine the thyme, bay leaf, chicken stock and butter in a heavy-bottomed, 2 quart saucepan over medium heat. Bring the broth to a boil, and gradually add the cornmeal, whisking constantly to avoid lumps. Lower the heat and continue to cook the polenta until the mixture thickens, at least 12 minutes. Once the polenta is thick (it should hold its shape well), remove it from the heat and whisk in the goat cheese, salt and one or two grinds of white pepper.

In a heavy-bottomed sauté pan, over medium-high heat, warm the 1 tablespoon oil. Remove the chops from the marinade, letting any excess liquid run off. Put the lamb on a plate and season well with salt and pepper. Place the chops in the sauté pan and allow them to cook for about 3 minutes per side for medium-rare (a meat thermometer will read 120˚F to 125˚F). Just before serving, give the chops a final turn to briefly reheat the downward-facing side.

Transfer 3 chops to each of 4 plates. Serve with a generous helping of polenta.


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2013 Thanksgiving Shopping Guide

turkey

Our annual Thanksgiving Market will take place on Tuesday,  November 26 from 11am-2pm at Pike Central Farm Market. This market is located at 11806 Rockville Pike (between Old Georgetown and Montrose Rds.) Many of our vendors will be there with lots of fresh produce, meat, desserts and more that will help you plan for Thanksgiving. Several of our vendors are taking pre-orders at the weekend markets and we encourage you to take advantage of this opportunity to make sure you have everything you want for your holiday meal.  Here is a list of the vendors who will be at the market and a preview of what they will be offering this year.

To eat while you shop:

Rita's Crepes - photo by DMV Dining

Rita’s Crepes – photo by DMV Dining

Culinary Nomad: Turkey Sausage & Sweet Potato Hash and other seasonal treats!

Rita’s Crepes: Fill up on a delicious sweet or savory crepe to keep you energized while you shop.

MeatCrafters: Come get a yummy MeatCrafters sausage…and then take some home for the holiday!

Before the meal

Stonyman Gourmet Farmer: Cheese from Stonyman is the perfect way to please your guests. We recommend serving between 3-6 types of cheese to insure an interesting selection that won’t overwhelm or over-stuff your guests.

MeatCrafters: pick up a wide variety of artisanal salamis to serve to your guests and partner them with cheese from Stonyman!

Turkeys and meats

chickeneggs

Springfield Farm: They will have turkeys and other holiday meats as well as eggs, butter, bacon and sage sausage for stuffing.

Liberty Delight Farms: Fresh meats available for pre-order as well as various sausages, eggs and bacon for last-minute stuffing and breakfast.  All pre-order items will be brined! The follow items are available for pre-order:

  • Turkey
  • Ham
  • Leg of Lamb
  • Beef Fillets

MeatCrafters: Pick up  great sausages for your stuffing including Sweet Italian, Kielbasa, Chorizo and Smoked Kielbasa. You can also purchase an assortment of artisan salamis as a hostess gift! If you buy 4 MeatCrafters salamis, you will receive a discount AND a free box (that holds up to four salamis) complete with a ribbon, a bow and tissue paper!  Gift packaging is also available with the purchase of 1-3 salamis.

Fresh fruits & vegetables 

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Pong’s Orchard: pick up some great apples for your salads and for baking – they’ll have Fuji Apples, Gala Apples and Stayman Apples (limited).  Pong’s will also have several plants: Meyer Lemon, Calamondin, Persian Lime, Dekopon Orange, Pink Lemons and Kaffir Lime (fruit and leaves).  These plants make great hostess gifts or centerpieces for your table!

Sweet Farm Sauerkraut: A selection of fermented krauts to add to your sides. The Classic Kraut is the traditional pairing with Thanksgiving dinner, but Curry Kraut goes very well with poultry and adds a lovely splash of color to the holiday plate.

Twin Springs Fruit Farm: several varieties of apples for baking (pies!), lots of fresh vegetables for salads and sides, and fresh pressed apple cider that makes lovely spice cider drinks or cider martinis.

Two Acre Farm: fresh vegetables straight from the farm –

  • Brussels sprouts
  • Broccoli
  • Cauliflower
  • Sweet potatoes

Soups

Sweet Farm Sauerkraut: Turn your leftover turkey or ham into a delicious and easy meal with their Curry Soup and Classic Soup.  Just take the meat off the bone, add it to the soup, heat and serve for an easy and hearty way to use up those leftovers. Soups come in pint or quart sizes.

Two Acre Farm: two kinds of after-the-feast soup – New Mexico turkey tortilla soup and Turkey black bean & cumin chili.

Bread & Pasta

Pappardelle's Pasta

Pappardelle’s Pasta

Farm Market Bakery: This is where you will find those delicious Upper Crust Breads – a wide assortment of fresh breads for any meal over the weekend.

Pappardelle’s Pasta: Come early on Tuesday for a very limited number of their Harvest Squash Ravioli in sage parsley fleck dough filled with butternut squash, pumpkin & hazelnuts! They will also have their Chesapeake Crab Sea Shells & Autumn Harvest Orzo (pumpkin, chestnut and sage), as well as their best sellers: Garlic Chive Pappardelle, Sweet Potato Pappardelle, Porcini Mushroom and Spicy Thai Linguini. 

Gravy, Sauce, Stuffing, Dry Brines and more!

All Things Olive: several varieties of infused oil and extra virgin olive oil, wine vinegar, and balsamic vinegar. All Things Olive’s products go perfectly with grilled vegetables, chicken, turkey, breads and pasta.  Their olive oil and wine vinegar also make great salad dressings and marinades.

Two Acre Farm:

Gravy

  • Red wine gravy
  • Wild mushroom gravy
  • Black peppercorn gravy
  • Honey chipotle gravy
  • Balsamic onion gravy

Sauces

  • Candied ginger cranberry sauce
  • Framboise cranberry sauce
  • Fresh horseradish cranberry sauce
  • Cranberry orange sauce with walnuts

Stuffing

  • Wild rice stuffing with pine nuts, dried apricots and fresh herbs
  • Wild rice stuffing with apples, cranberries, sage and walnuts
  • Homemade bread stuffing with wild mushrooms and pecans

Dry Brines – just rub it on the turkey and let it sit for 6-8 hours!

  • Garlic & Rosemary dry brine
  • Sweet & Spicy dry brine
  • Tuscan dry brine
  • Bold & Smokey dry brine

…and much more, including jams, soups, dried beans and vinegar!

Desserts

Simply Delicious Desserts Deep Dish Caramel Apple Crunch Pie

Simply Delicious Desserts Deep Dish Caramel Apple Crunch Pie

KarenKay’s Cakes: No meal is complete without some sweetness from KarenKay’s Cakes and it is here you will find her famous Pumpkin Orange Pound Cake! A whole cake feeds the entire crowd! She will sell the following whole cakes and pies:

  • Pumpkin pie
  • Sweet potato pie
  • Pecan pie
  • Pumpkin orange pound cake
  • Cranberry orange cream cheese pound cake
  • Carrot cake
  • Apple cinnamon cream cheese pound cake
  • Lemon cream cheese pound cake

…and many more! Karen will be taking special requests through the Sunday, November 24 before the Thanksgiving Market.

Dear Coco Chocolate:  special for the holidays, Dear Coco Chocolate will offer their Autumn Truffle Collections (which features cranberry and pumpkin spice dark chocolate truffles) and their Chanukah Truffle Collection (which features cherry “doughnut” and orange cardamom “gelt” dark chocolate truffles). They will also have their signature Toffee Chocolate Bar and chocolate truffle flavors.

Simply Delicious Desserts: our newest vendor will offer simply delicious pies in two sizes – 5″ for $8 and 7″ for $12.  We encourage you to pre-order your pies in advance so you can be sure to get one! Call Keisha at 1-800-704-1192 or email her to pre-order.

  • Deep Dish Apple Pie
  • Deep Dish Apple Crumb Pie
  • Deep Dish Caramel Apple Crunch Pie
  • Deep Dish Pear Apple Cranberry Pie
  • Coconut Custard Pie
  • Pecan Pie
  • Pumpkin Pie
  • Sweet Potato Pie
  • Cranberry Walnut Pie

For your house & table

photo (67)

Saivita: Special Thanksgiving floral arrangements that will make beautiful centerpieces.