September 2024: Find Us at the Farmers Market
Farmers Market Harvest List 🫛 What are Cured Onions? 🧅 Recipe Share
Find us in Academy Park this Saturday, 9am-1pm
After taking a hiatus for the Peach Festival, find us this Saturday at the Lewiston Artisan Farmers Market from 9am-1pm in Academy Park..
There are 5 dates left for the Summer Market before we move indoors and kick off the Winter Market on October 26.
In my opinion, September is the best month for produce in WNY - summer tastes like tomatoes and peppers are holding strong, storage crops like garlic, onions, and squash are having a moment, AND there’s the cooler-weather loving greens, arugula, and root veggies to enjoy.
Here’s what we’re harvesting for this Saturday’s market ⤵️
Lettuce Mix
Salad Mix (lettuce, Asian spinach, baby kale, baby beet greens)
Fall Salad Mix (lettuce, baby kale, baby mustard greens, baby arugula, baby beet greens, dandelion greens)
Arugula
Microgreens (brassica mix, sunflower sprouts)
Kale & Chard
Cured Ailsa Craig Onions - mild & sweet yellow onions (not sure what “cured” onions are? keep reading!)
Chesnok Red Garlic
Heirloom Tomatoes
Hot Peppers
Tri-Color String Beans
Royal Purple Snap Peas
Leeks
You’ll also see on our table ⤵️
Flower bouquets
Eden Valley Creamery Organic Cheese Wedges & Cheese Curds
Homemade Jams & Jellies - this week’s featured flavor: Spiced Peach, made with peaches from Senek Farm, organic cinnamon, organic cloves, & spray-free ginger from Beegotten Farm
Organic Sourdough Granola - made with 100% organic ingredients & our sourdough culture
Coconut Currant Turmeric - with dried, unsweetened coconut flakes & currants
Maple Cinnamon - with local & organic maple syrup
Pumpkin - with pepitas, sunflower kernels, & chia seeds
Apple Cinnamon - with our farm’s dried heirloom, spray-free apple slices
You can also snag a bag of our salad greens every week at Shenandoah Acres Farm Market at 3140 Ransomville Road at their self-serve market! They accept cash & Venmo.
What are Cured Onions?
When I brought bags of cured onions to the market a few weeks ago, I had many folks ask me what cured onions were.
As they asked this question it dawned on me that most onions you buy at the grocery store - you know the ones in the plastic mesh bags with the papery skin that flakes off - aren’t labeled as “cured”. They’re simply called onions. Hence the confusion & curiosity!
Onions with the papery skin, have been cured, a process of drying, to enable them to be stored for a longer length of time without the need for refrigeration in your home.
Cured onions should be stored in a cool, dark, and dry location in your house, away from garlic and potatoes. (Don’t worry, you don’t have to remember this - when you buy a bag of cured onions from me I include it on the label!)
You can watch my full video where I explain what cured onion are here.
Recipe Share
Sheet Pan Green Beans, Potatoes, and Chicken
Ingredients:
2 lbs bone-in chicken quarters or chicken thighs
1 lb potatoes, diced into 1-inch pieces
1 lb green beans, tips removed
¼ olive oil
2 T. fresh lemon juice
1 T. Italian seasoning
2 teaspoons kosher salt
Directions:
Pre-heat the oven to 400 degrees.
Place the chicken, potatoes, and green beans on a large baking sheet.
In a small bowl combine lemon juice, olive oil, salt, and seasoning. Drizzle the mixture over the chicken, beans, and potatoes. Using your hands, toss until everything is evenly coated.
Arrange the chicken skin side up and the beans and potatoes in as much of a single layer as possible.
Place the pan in the center of the oven and roast for 50 minutes, until the chicken is golden brown and cooked through. The potatoes should be tender and green beans brown and lightly crisped
