Jul 18 2018

Join Us Sunday for All Your
Farmers’ Market Favorites


 

You’ll find plenty of great local summertime foods, yoga and live music at Sunday’s Farmers’ Market. Come join us at the Dvoor Farm, 111 Mine St., from 9 a.m. to 1 p.m. Here’s what you’ll find this week:

Want to have the sharpest tools in the shed? Well, make sure you bring your dull blades to Neil’s Sharpening Service, who is returning to our market for its monthly visit. Neil’s can sharpen just about anything: knives, scissors, garden tools, chain saws, lawn mower blades — you name it! Your kitchen knives will be so sharp you’ll be able to cut a slice of bread so thin, you’ll almost be able to see through it. (I think we just quoted an old Ginsu knife commercial, circa 1978.)

Also, don’t forget that Will’s Amazing Vegan Burger will have a new Craftsman Meal, featuring ingredients supplied by our local farmers and vendors.

Calling all kids: Come make whirlygigs in our Kids’ Corner!

Land Trust Special

All Land Trust Supporters can save $1 off a $5 dollar or more purchase from one vendor this Sunday. Stop by our booth and save a little green when you buy some greens. Or save a little bread when you buy some bread. Or . . . you get the idea. Visit our booth for your coupon.

Yoga

Feel fantastic with yoga in our wagon house with Lauren Theis at 9 a.m. Take an hour to unclutter your mind, enjoy the sweet sounds of nature and get ready to tackle the new week. Cost is $15. It’s BYOM — Bring Your Own Mat.

Product of the Week

Wandering about the Farmers’ Market last Sunday, we came across black garlic at the River Lea House stand. It kind of looks like good garlic gone bad, but it’s not at all. Black garlic is made by aging regular garlic — typically in a dehydrator — until the cloves become inky black. The garlic bulbs sit for several days in a humid setting at a low temperature, which facilitates flavor-creating chemical reactions as the amino acids and naturally-present sugars ferment. The distinct black color comes from the production of a compound called melanoidin.

The taste and aroma of black garlic is incredible: sweet and earthy with hints of caramel, prunes and molasses. You can use black garlic the same way you use any roasted garlic: spread on crostini, rubbed in fish, puréed with olive oil or in salad dressings. Even if you’re not a big fan of garlic, you will likely be pleasantly surprised by the mellow flavor of black garlic. Next time you’re at our market, make sure to visit the River Lea House stand and try it, or any of their powerfully delicious garlics, to spice up your dinner.

Black Garlic Tofu

What You’ll Need:

12 oz block of extra firm tofu
5-6 cloves black fermented garlic
3 tablespoons peanut or vegetable oil plus more for frying
3 tablespoons water
2 tablespoons soy sauce
1 tablespoon sugar
salt and pepper to taste
⅛ cup chives

What To Do:

— Press tofu with paper towels to remove water. Cut into ¾ inch cubes. Blot again.

— Blend the black garlic cloves, oil, water, soy sauce and sugar until combined using a blender.

— Heat 1 tablespoon oil in wok or skillet on high heat. Add a generous pinch of salt and cracked pepper to the heating oil. When it begins to smoke, turn heat down to medium high, and carefully slide the tofu in, you don’t want it to splash.

— Turn over tofu, every minute or so, letting it caramelize and crisp up on all sides. This will take about 10 minutes on medium high heat. Once tofu is crispy and golden, scoop it onto a plate and set aside.

— Carefully pour black garlic sauce into the wok and stir constantly over medium high heat, for one minute, and it will turn shiny and dark.

— Place tofu back in wok with the sauce, stir to coat each piece well, about 30 seconds, and serve immediately. If you cook the tofu too long in the sauce, you will loose the nice crisp you created. Top with fresh chopped chives

Courtesy of Feasting at Home.

Serves 2.

Music

Take a break and enjoy bluegrass and acoustic tunes performed by Moggy Hill. They will be under our music tent from 10 a.m. to noon.

Sponsors

We wholeheartedly thank our fabulous Farmers’ Market sponsors: Basil Bandwagon Natural Market, Northfield Bank,  McPherson & Newland Insurance, and Matt’s Red Rooster Grill.


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