September 26, 2024: Stock Up for Soup Season with Us!
What We're Bringing to the Farmers Market 🥬 Soup Season Recipes 🥘 Buffalo Market Appearance 🍁 Winter Market in Lewiston
Saturday, September 28 at the Market
I know this week there has been a lot of press about Lewiston’s Harvest & Hops Fest, but don’t forget that the weekly Lewiston Artisan Farmers Market is still happening from 9am-1pm in Academy Park, this Saturday, September 28.
Our white tent is located in the middle of the main line of vendors, next to Katydidit, the crochet stuffed animals.
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, arugula)
Kale & Chard
Collard Greens
Cured Ailsa Craig Onions - mild & sweet yellow onions - 🆕 sold in 5 pound bags & individually
Chesnok Red Garlic
Salad Radishes
Scarlet Turnips
Heirloom Tomatoes
Hot Peppers & Sweet Peppers
Tri-Color String Beans
Royal Purple Snap Peas
Leeks
🆕 Roma Beans
You’ll also see on our table ⤵️
spray-free flower bouquets
🆕 Organic Oat Cake with Apple Butter
Eden Valley Creamery Organic Cheese Wedges & Cheese Curds
🆕 Eden Valley Creamery Caramel (made with their organic whey)
Homemade Jams & Jellies - this week’s featured flavor: Peppered Plum, made with plums from Senek Farm & organic black pepper
Organic Sourdough Granola - made with 100% organic ingredients, local and organic maple syrup, & our farmstead sourdough culture
Pumpkin - with organic pepitas, sunflower kernels, & chia seeds
Apple Cinnamon - with our farm’s dried heirloom, spray-free apple slices
🆕 Coconut Currant Turmeric - with organic unsweetened shredded coconut and currants
Don’t forget! We now stock the cooler at Shenandoah Acres Farm Market with bags of our farm’s salad mixes every week. Perfect for when you need another bag of salad mix mid-week! Shenandoah Acres Farm Market is located at 3140 Ransomville Road and is a self-serve market, accepting cash or Venmo. Our salad mixes are $5.
Recipe Share
Lentil Soup (40 minutes)
1-2 tbsp olive oil
1 small onion, diced
3 garlic cloves, minced
5 carrots, chopped
2 medium Yukon gold potatoes, chopped into bite sized
chunks
1 tsp ground cumin
1 cup uncooked green lentils
8 cups vegetable broth
2 heaping handfuls fresh arugula or other green, like kale, collards, or spinach
salt & pepper to taste
Directions:
Heat oil over medium heat in a large pot.
Stir in onion, and sauté until onions are tender and translucent. Stir in garlic, carrots, and potatoes, and sauté for about 2-4 minutes.
Stir in cumin.Add lentils and vegetable broth.
Bring to a boil. Reduce heat, and let simmer for about 30-45 minutes or until lentils are tender. Lentils tend to expand while cooking. If you like a thinner soup consistency, add additional vegetable broth.
Stir in arugula, and cook for 2-3 minutes or until spinach is wilted. Add salt and pepper to taste.
Potato Leek Soup (40 minutes)
1 tbsp olive oil
4 large leeks, trimmed and chopped thinly
4 garlic cloves, minced
5 russet potatoes, peeled and chopped
1 tsp ground thyme
4 tsp dried parsley
7 cups vegetable broth
salt & pepper to taste
Directions:
Heat oil over medium heat in a large pot.
Stir in leeks, and cook for 3-4 minutes or until tender. Add garlic, potatoes, thyme, parsley, and broth.
Bring soup to a boil. Then, reduce heat to a simmer. Cook for about 20 minutes or until potatoes are soft.
Remove soup from the stove top, and blend soup using an immersion blender to your desired consistency. Add salt and pepper to taste.
Moroccan Spiced Chickpea Soup (40 minutes)
1 tbsp olive oil
1 small onion, diced
5 garlic cloves, minced
1 tsp ground cinnamon
1 tsp ground cumin
1/4 tsp red pepper flakes
1 tsp paprika
2 cups tomatoes, diced
6 cups vegetable broth
3 cups cooked chickpeas
1 tsp sugar
1 heaping cup fresh arugula, or other green, like kale, collards, or spinach
salt & pepper to taste
Directions:
Heat oil over medium heat in a large pot.
Stir in onion, and cook until onions are tender and translucent.
Stir in garlic, cinnamon, cumin, red pepper flakes, and paprika, and cook for 30 more seconds.
Stir in diced tomatoes, broth, chickpeas, and sugar.
Bring to a boil. Then, reduce heat to a simmer. Cook for about 20-30 minutes.
Add arugula, and stir until wilted. Serve immediately.
Add salt and pepper to taste.
Buffalo & Southtown Friends - Visit Me at the Heads or Tails Market on October 19
I’m so excited to announce that I will be a part of the Heads or Tails Market on October 19 at The Show at Shea’s Seneca!
I’ll be mixing it up a little with my offerings, but I will still be brings lots of pesticide-free, organic goods to this market.
Find my booth stocked with our farmstead’s unique artisan jams, sourdough granola, oat cake & jam gift sets, herbal bath salts, everlasting flower wreaths & bouquets, and herbed salts & sugars.
See you October 19!
Winter Market Starts October 26
The Winter Market starts October 26 and I couldn’t be more excited to continue honing my late-fall/winter growing skills to bring you delicious, fresh greens and veggies throughout October, November, and December.
I’ve planted spinach, arugula, baby kale, lettuce, and other cold-hardy greens to supply you with fresh salads until the end of December (fingers crossed, I’m still learning, but everything is on track!)
Mark your calendar for the start of the Winter Market on Saturday, October 26, 9am-1pm at 505 Cayuga Street in the village of Lewiston!
