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Show us a Little Love in October!

2010-10-06T16:42:00.024-04:00

Kick off October with beautiful florals from Greystone Flower Farm.
Sign up for Pumpkin Arrangement workshop on October 16th. Pre-registration required for materials. Great fun and great arrangement you will leave the market with!
Call or email Nancy at: greystoneflowers@pa.net
or visit her on Facebook!

Remember last winter..........stock up now with Sharon's Pantry.
Homemade jams, jellies, salsa, spaghetti sauce, pickles, relishes, doggie treats, soup mixes & more
What a delight to have fresh, homemade goods to brighten up a winter's day.
Did we tell you that Friend's Creek Pickers from Emmitsburg, Maryland will provide the live music on Saturday, October 16th from 11:30 a.m. - 1:30 p.m. DJ Shorb & crew are a hidden gem just South of the border.

Add some free entertainment to your shopping list. Now that's a deal!

Tara Wilson from Wash Your Mouth Out Soap Company will amaze you with her line of natural soaps made from their own goat's milk. Take your time to browse her line from of scented soaps to the interesting Earthy Dirt Scented Soap for Hunters.
Doesn't everyone need a new bar of soap?

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Have you ever tried fresh goat cheese? Broadway Acres brings the best line of goat feta, Chevre spreads and other products from their farm just north of Gettysburg.

Tastings are available and stock up since they won't be back and cheese has shelf life. Broadway Acres will be at the market on October 16th.

Stop by to satisfy your sweet tooth with Carol Owen from Beevia Farm. Pumpkins Rolls are just one of her many specialties...but here's a few more to list: Pear Ginger Muffins; Apple Dumplings; Must Try Homemade Graham Crackers & S'Mores; Hot Sauce, Coconut Cake and more to choose from.

Shop Rettland Farm for whole chickens, fresh eggs, Beau's pork, ham bones, pork minute steaks, and 6 types of sausages, including Herb & Onion.
Rettland Farm also has Sheppard Farm's Highland Beef at the market. Ground beef, Beef Stew Meat, Steaks and Jerky.

Visit Mickley's Orchards not only for 10 varieties of apples but potatoes, sweet potatoes, produce, pie neck pumpkins and their own chestnuts. Mickley's will have English walnuts available as well.
On the nice category, Mickley's ranks pretty high!

October Brings on a Whole New Look!

2010-09-17T16:43:00.015-04:00

The crisp evening temperatures bring in fall colors to Saturday's market. From orange pumpkins, mums of all colors, rich golds, ambers, deep yellows, gourds of many shapes and sizes we are welcoming fall.

Saturday (October, 16th) will be sort of a fall extravaganza at the market.

Nancy from Greystone Flower Farm will offer a great assortment of fall floral classics. From the deep golds to deep reds, plus Nancy's mini Flower Cups To Go offering convenience and just the right size bouquet for your home. At opening for the 11:30 a.m. floral workshop. Inquire at the market today.

Market Tunes to Shop By

2010-08-19T15:33:00.004-04:00

Saturday, August 21st from 10:00 a.m. 'till about noonish, Tom Jolin will entertain shoppers and vendors with live music.

Sit back and listen to a sampling of Tom Jolin.

Shop weekly at the market for all your fruit, vegetables and flowers this season.

Stuffed Zucchini

2010-07-27T11:00:00.002-04:00

Ever make stuffed green peppers? Last night I made something pretty similar to this except that I used zucchini in place of green peppers. Here's the recipe. Keep in mind that I kind of made it up as I went along based on some ideas from recipes I found on the internet.

2 med zucchini
1 lb. Rettland Farm Simply Sausage
1 cup breadcrumbs
2 eggs
Large jar of pasta sauce (prego or other)
1 tsp. italian seasoning blend
salt/pepper to taste.
cheese of your choice (mozzarella, parmesan) to sprinkle on top either right before serving or during the last 15 minutes of baking.

Pre-heat oven to 350F. Slice zucchini in half length wise. Scoop out the seeds to make a hollowed out little zucchini boat. Place in a baking dish. Remove the sausage from the casing and place in a separate bowl. Adde the breadcrumbs, italian seasoning and breadcrumbs and mix together. Place your meat mixture into zucchini boats. Top with jar of pasta sauce. Bake for approximately 40-60 minutes or until done. Poke the zucchini with a fork and see if it is tender enough and make sure the meat is done. Sprinkle with cheese when serving or if you like your cheese a little golden brown, sprinkle it on when you think you get to the last 15 minutes of baking.

Notes:
*I had one of the giant jars of pasta sauce from BJs, but only used about 3/4 of it.
*Some of the recipes mention pre-cooking the zucchini a bit, I've seen this for peppers too. I just tend to throw everything together raw and then bake, bake, bake until it's done.
*Cheese-wise, I used colby because that is what I had. It was still delicious and my husband was really excited about seconds.

For those of you who don't like to fly by the seat of their pants while cooking, here is a link to a pretty similar recipe. http://allrecipes.com/Recipe/Stuffed-Zucchini/Detail.aspx

Ever dry flowers ? ? ?

2010-07-22T15:24:00.002-04:00

It's easy, really it is ! And, you'll be so glad you did ! Better be starting 'cause summer days are passing too fast ! Air drying is quick & easy and many flowers dry beautifully this way, keeping their color for those fall & winter projects. If you want to be adventuresome, do a bit of research on drying flowers in a microwave or in silical gel. Both methods work well & some flowers dry better this way. Example: zinnias keep their color and shape better when dried in silical gel. Some flowers even dry standing up in a bucket of water ! Example: yarrow dries easily and keeps color by just standing in a bit of water. Come to Saturday's market and check out the neat stuff from Greystone Flower Farm . . . & start drying flowers now so that you can create those gorgeous, handmade (did I say stunning ???) arrangements for your home ~ wreathes or swags for your front door, a crock or basket full of colorful, unusual flowers . . . and just to think (and say !) that you made it yourself !

So much fruit, so little time...

2010-07-22T10:13:00.003-04:00

So much delicious fruit, only so much room in my tummy! At the market I find that some weeks my eyes are a little bigger than my tummy and I end up with more fruit than I can eat before it gets too ripe. Of course, there is also the issue of the entire watermelon that I bought for just two people....that however, did lead to a wonderful discovery. Watermelon Peach Smoothies.

I cut up the entire watermelon and then it was sitting in the fridge not getting eaten fast enough. I also had a couple of peaches that were super ripe that needed to be eaten asap. Thus, delicious was born. I pealed a couple of peaches and added some watermelon (including some of the juice that was collecting in the bottom of the container) and a splash of blueberry yogurt and tossed this all into the blender. Sooooooo refreshing on a hot hot hot day! The watermelon made it great! Who knew?

I love smoothies. They are delicious, nutritious, easy and so versatile. You can put in any combination of fruit and berries with a little bit of juice and any kind of yogurt and it will turn out yummy.

For my watermelon peach smoothies I was using fresh fruit and it was very refreshing. What I usually like to do is use frozen fruit. Here is where you get to extend your enjoyment of fresh local fruits and cut down on waste. I know you all know what I mean here. You buy a quart of peaches that aren't quite ripe yet and all of a sudden they are all ripe and need to be eaten TODAY! You can sit down and gorge yourself on the entire quart, or you can cut them into small slices or chunks, place them on a non stick freezer sheet (silicone baking mats are great for this), freeze until they are completely frozen and then place them into a bag or container for storage. Now you can have peach smoothies all winter long!

Zucchini Quiche

2010-07-15T19:12:00.002-04:00

In my eternal quest to find something else to do with zucchini I was struck once more with inspiration. Zucchini Quiche! ::angels sing::

I went looking on the internet and I found this recipe. Well, I found lots of recipes, but I finally decided on this one. Mine didn't look quite the picture, but it tasted that good!

http://allrecipes.com//Recipe/zucchini-quiche-2/Detail.aspx

Happy eating!
~Tara, Wash Your Mouth Out Soap Co.

Yummy stuff coming this weekend!

2010-07-15T19:01:00.003-04:00

White peaches
Cranberry chutney
Red Beet Relish
Breakfast Sausage Links, maple and salt/pepper
Peach Pies
Hot and Sweet Peppers
Potatoes! Yukon gold, Red Bliss, Purple Viking, Rio Colorado, Fingerling

What's for dinner? (Tara's Easy Recipe #3274)

2010-07-09T07:05:00.004-04:00

Seriously? Didn't I just cook dinner last night???? You mean I have to do it AGAIN?!?!

That's kind of how I felt yesterday afternoon when I realized I had no idea what was in the fridge to even cook. So, the table full of zucchini and squash were my opening inspiration. I decided on one of my favorite fall back easy recipes. Pasta with random veggies and maybe some kind of meat. I know, it doesn't sound remotely appealing on paper. I was gonna take a picture while I was cooking it, but I've been having some blackbery technical difficulties and pictures don't want to leave my phone, soooo you will just have to trust me that it looked worthy of the cover of Bon Apetit!

A few words of wisdom:
1. You should always keep a few boxes of pasta and sauce in the pantry. Not spaghetti noodles. Ok, you can keep that if you want to and I considered it briefly, but I drop food and spaghetti noodles are never good news for me so I am a penne or rigatoni girl.
2. Those bags of pre-cooked frozen salad shrimp are awesome. Its easy to add a handful of them at the very end of cooking to let them just thaw out and warm to the dish's temperature. It makes your thrown together meals seem....less thrown together.

So, pasta with veggies and some sort of meat.

Make your pasta. Directions are on the package. I am sure you've done this once or twice in your life.

Chop your veggies. I like to chop them to be about the same size as the pasta. It makes for a better overall texture. I used ZUCCHINI and YELLOW SQUASH and ONION and carrot, because its just that time of year. It would also be good with PEPPERS, maybe some GREEN BEANS. I also threw in a couple handfuls of frozen spinach and peas to make it a little more interesting. Cook the veggies. Again, I am sure you've done this once or twice....

Meat. I used some of Beau's "simply sausage", because if you haven't noticed, I've been on a sausage kick lately. There is just something about antibiotic free pork that makes it so much more delicious. BUT you could also use some of Sheppard Mansion's beef sausage (also yummy) or as I mentioned above. Frozen salad shrimp have been a great time saver for me. Just throw them in at the very end. If you want you can sprinkle a little cheese on top, but its great without it.

Mix everything together and voila dinner is ready in about 15 minutes.

~Tara, Wash Your Mouth Out Soap Company

Dal-icious!

2010-06-24T06:57:00.004-04:00

No, I didn't spell that wrong. I am actually a fantastic speller if you must know! I take great pride in proper spelling, grammar and punctuation. That being said...many of my posts are written late at night and I think there are crumbs stuck in my keyboard which occasionally makes things stick and hinders speedy typing abilities. So, go easy on my occasional "crumby" typing. Did I also mention that I think the pun is an underappreciated form of humor???

So, back to the age old question, "What's for dinner?" Last night it was, "Hmmm, swiss chard....and lots of it!" I pulled out my trusted, food splattered copy of "From Asparagus to Zucchini" by the Madison Area CSA and flipped to the C-section. (pun intended)

We found a winner! Check out the recipe for Swiss Chard Dal. If you are not familiar with indian cooking, a dal is a type of soup made with lentils, sometimes veggies, and served over rice. This was a huge winner. I will be making it again with whatever veggies happen to be in season. As a note, I used a prepared garlic chili paste that I had in place of the chili pepper. Also, I have a bunch of tomatoes in the fridge that had to be used so I used them in place of the canned tomato. I also did not use the tomato paste to thicken, I was just stingy with the water from the beginning.

Swiss Chard Dal
2 lbs swiss chard
1 fresh red chili pepper
3 cloves garlic
1 large onion
1 tsp black pepper
1/2 tsp cumin
1/4 tsp turmeric
1 tsp coriander
1/2 cup vegetable stock
1 cup red lentils, soaked in water 1/2 hour
1 can (15 oz) peeled tomatoes, chopped
canned tomato puree to thicken
salt to taste
hot cooked rice, brown or white

Chop chard stems 1/4 inch pieces; coarsely chop and reserve chard leaves. Boil stems in a littl water in large frying pan or pot. Add chopped chili; cook 5 minutes. Add garlic and onion. Cook until onion is soft, then add black pepper, cumin, turmeric, coriander. Simmer, covered 10 minutes. Add chard leaves, stock and lentils; simmer a few minutes. Add tomatoes; simmer 10 minutes. The lentils should be soft, but intact. Add tomato puree; simmer until dal has thickened. Season with salt. Serve over rice.

~Tara, Wash Your Mouth Out Soap Co.

Hide your veggies!!!!

2010-06-22T20:46:00.002-04:00

So, last week 2 separate folks were discussing how to "hide veggies" from their kids. That is, how to hide them in other foods and trick them into eating more veggies. There are a couple of cookbooks out there aimed at just that. One is Jessica Seinfeld's "Deceptively Delicious" found here http://www.amazon.com/Deceptively-Delicious-Simple-Secrets-Eating/dp/0061251348 .

SO, I had some zucchini and some overripe bananas that had to be used. I got to googling and found a recipe for Zucchini Banana Chocolate Chip Muffins! MMMM! You can find the recipe at the link below. They are yummy!

http://branappetit.wordpress.com/2009/09/08/zucchini-banana-chocolate-chip-muffins/

~Tara, Wash Your Mouth Out Soap Co.

Poor Man's Crab Cakes

2010-06-21T07:41:00.003-04:00

Made these last night! I had a sticking to the baking sheet snafu, but I think I have some approximate baking times. Now, the original recipe says "fry" but I think they taste great baked. Also, I doubled the recipe, but I used 3 eggs instead of the 4 it would have called for. This is one of those very forgiving recipes that has a lot of room for adjustment!

2 cups shredded zucchini
1 cup seasoned breadcrumbs
1 tsp Old Bay
1 T. mayonaise
2 eggs

Mix together and fry. Or Bake at 350F for approximately 20-25 min. Flipping them once about 2/3 of the way through baking time is a good idea. Smaller is better here, it makes them easier to flip.

The only reason to lock your car....

2010-06-20T19:19:00.004-04:00

There is an old country adage that says, "The only reason to lock your cars in the country is so that your neighbors won't put a bag full of zucchini on your backseat while you're in church." So, unfortunately times have changed and its a good idea to lock your cars even outside of zucchini season, but it still rings true in sentiment.

Zucchini season is just beginning, but its starting off with a vengence at my house. I planted 3 grey zucchini plants and 2 of an italian variety. In the past 4 days I have to guess that I have pulled at least 20 pounds of zucchini with many, many more coming behind them. I was excited about my bountiful harvest this year until I went out and pulled 3 more and started to wonder what I was going to do with all of them. Inspiration struck though.

I came inside and grabbed the recipe box I inherited from Great Aunt Ruth. I quickly found the recipe for "Poor Man's Crabcake". It's basically a crabcake, but its made with shredded zucchini instead of crab. I've made many a batch of these during zucchini season. Guess what's for dinner tonight???

Check back for my next blog post for the exact recipe as I need to refresh my memory on baking times and temperatures!

~Tara, Wash Your Mouth Out Soap Co.

Dried flowers for fall arrangements

2010-06-17T23:05:00.002-04:00

Remember to be cutting and drying your favorite flowers now to use on your fall wreathes. Greystone Flower Farm has beautiful fresh golden yarrow, nigella (love in a mist,) crespedia (golden drumsticks,) & other. Don't miss out ! Plan now for your dried flowers & add to your collection week by week. Sunflowers & cockscomb & so much more as the summer progresses !

Fresh cut flower bouquets at Saturday's Market !

2010-06-17T23:01:00.002-04:00

Herbal bouquets with Greystone's first zinnias of the season ! Plus, calla lily bouquets & so many others ! Come check it out & create your own beautiful bouquets to take home !

What's in season this week (6/19)?

2010-06-16T22:03:00.002-04:00

It looks like its going to be a bountiful harvest this week at the market. Come check out the great variety of fresh stuff!

Yellow Squash
Sweet Cherries
Cauliflower
Broccoli
Chard
Kale
Beets
Sugarsnap Peas
Tomatoes
Cherry Jam
Blissful BBQ sausage
New Potatoes
Jelly Rolls
Calla Lillies
Basket Flowers
Snapdragons
Garlic
Cipolini Onions
Zucchini
Last call for Asparagus!
Turtle Cheesecake

Lou and his weird purple vegetables

2010-06-15T18:34:00.002-04:00

So, Lou has been my farmer's market neighbor for a few weeks now. He caught my attention with the purple asparagus when we started. He was handing out bits of the stuff raw and telling everyone how tender it was. So, it tried a bit and I was sold. It really is tender and delcious. We had purple asparagus for a couple of weeks and we sauteed it, we put it in salads raw. It was great!

Last week, I wandered over to his tent and was pleasantly suprised to find a kohlrabi sitting on his table. I was super excited to see one even if it was purple and I was used to green ones. They are hard to find around here. Lou was equally suprised to find out that I knew what one was and actually grew them myself. So, we got to talking during the day and he asked me how I would describe the flavor. I told him that I thought it sort of reminded me of a cross between yellow squash and cauliflower with a texture like cauliflower, but more crisp. And I told him, I always think of corn when I smell it cooking too. So, Lou says, "I've never had it cooked..." I said, "I've never had it raw...." Hmmmmm. So, I of course had to get one. I did try it raw. Boy, Lou was right. IT was tasty raw! So, crisp with a subtle sweetness followed by a peppery bite almost like a radish, but not as intense. I could have eaten the whole thing like that, but I wanted to refresh my memory as to the taste of it cooked so I could accurately describe it to you folks!

I can't wait to find out what other weird purple vegetables Lou has in store for us this year! If you haven't seen Lou or a kohlrabi yet get over to market this weekend and stop by to check them both out!

~Tara, Wash Your Mouth Out Soap Co.

More good things to do with Kale (or swiss chard, or other leafy green stuff)

2010-06-14T06:40:00.007-04:00

I am kind of a nut about kale. I discovered the magic of kale a few years ago when I belonged to a CSA in State College. If you're wondering what a CSA is, its Community Supported Agriculture. What you do is buy a "share" of the harvest at the beginning of the season. Each week you get your share of the vegetables. If something happens to most of the radish crop you might get one or two in your box. If there is a bumper crop of zucchini, you will reap the rewards with extra zucchini in your share that week.

The thing that I loved most about my CSA (other that the big box of fresh veggies each week) was that it forced me to try or use unfamiliar things. I knew what Kale was, I'd seen it in the grocery store. I may have even bought it once or twice to cook with, but never did so with much frequency until I was getting Kale every week for a month in my share. It is now one of my favorite veggies because A. It's delicious! and B. I just feel good eating something that is SOOO good for you. I've been eyeballing Bill's giant bag of Kale for the past two weeks. I did grow some Kale this year that was providing me with enough to make 1-2 Kale recipes each week, however, that hasn't stopped me from thinking about snatching the whole bag for myself!

The moral of my story: I challenge you to try something new this week! Go pick up one of those weird veggies that you have never had or rarely had and see what happens. Then, stop back and tell us about it!
To sweeten the deal, I'll post a couple of recipes here to tempt you:

I made enchiladas this week. This wasn't exactly how I made them, but this looked like a darn good recipe. The best part about enchiladas is that its nearly impossible to mess them up. It doesn' matter what goes into them, they always come out of the oven tasting great. It's oven magic!

Kale, Zucchini, and Pinto Bean Enchiladas
http://www.dailyunadventuresincooking.com/2009/09/kale-zucchini-and-pinto-bean-enchilada.html

I know, potatoes in enchiladas??? Who woulda thought that would be good. Trust me, it is.
Kale and Potato Enchiladas
http://www.recipezaar.com/recipe/Potato-Kale-Enchiladas-With-Roasted-Chili-Sauce-312736

Happy cooking and eating!
~Tara, Wash Your Mouth Out Soap Co.

Step away from the cinnamon roll....

2010-06-13T08:57:00.003-04:00

This is what I overheard from one of our cutomers last Saturday at the market. He's probably right, it IS just safer to back away slowly. I've been trying to keep my sugary stuff to a minimum lately. That plan was shot the past 2 weeks at market. Here's where it started....

Last week I got a Strawberry white cake thing from Beevia Farm. It had white icing and strawberry jam in between the layers. MMMMM mmmmm Mmmmmm! Now, I will admit here that last year I did have a Coconut Cake a week habit which turned into a Gingerbread a week habit. (I did share with my husband!) This year I think I've kicked the Coconut Cake habit, unfortunately, I've branched out in other directions. While, we're still talking about Carol from Beevia Farm, I'll mention that I also got some Blondies this week to take as bribery while babysitting. What is a Blondie? It's like a brownie without the chocolate, which I know is usually the best part! These were delish though. I'm not sure what all was in there, I was suprised and pleased to find some coconut. As was the 3 year old we were watching, I set my Blondie down and got word that as soon as my back was turned he took a bite of mine!

Carol isn't our only baker here at the market. To continue my sugar coma saga we'll step on over to New Oxford Coffee Company. At some point yesterday one of Pam's little Turtle Cheesecake thingy's magically appeared in my hand. I don't know how it happened, I swear. Next, thing I knew I was eating it...Oh, boy. I was driving home thinking about buying a whole cheesecake. Now to mention a few things I haven't eaten this week. One of her new creations: Danish with fruit on one side and cheese on the other. The best of both worlds, brilliant! And our title of this post: The Buttermilk Cinnamon Rolls! Yes, everything really is better with buttermilk.

But wait, that's not all! We have been thrice blessed with bakers! (When we hit a baker's dozen, I am out of here...) Sharon's Pantry. Not only can this woman can, but she can bake too! I have kept my distance from her stand until later in the day when I was sure the chocolate chip cookies would be gone so I would stay out of temptations way. Last year at the New Oxford Market these were often my breakfast....They were great. They remind me of the cookies my Grandma used to make. If the chocolate chip cookies weren't bad enough, today I heard from across the aisle, "These are pumpkin cookies with butterscotch chips...." Need I say any more???

These three reasons are why when I bought pants last week I bought a size larger....Thanks, Carol, Pam, and Sharon!

~Tara, Wash Your Mouth Out Soap Co.
ps-One of my friends snapped up one of my "Scrubba Latte" bars with coffee grounds as soon as it came off the shelf because she said, coffee is great for cellulite. I think I'll be able to do my own extensive testing this summer...

Super easy Kale, Sausage, and Tortellini Soup

2010-06-01T06:36:00.004-04:00

A few weeks ago I looked in the fridge and said, "Ok, I have sausage and kale, what can I make???" I googled those ingredients and found a link this recipe. This is the tastiest, easiest soup ever!!! And, it really is just as filling as thy say. My husband is a big guy, but one bowl and he was full. Best part, you can get all the ingredients at the market! Now, I know its getting hot and the kale is going to want to bolt soon so bolt on down to the market this weekend and get some before its too late!

First, make a stop at Rettland Farm, get a pound of sausage. I like the "simply sausage" but I think any of them would work great. Now, I am a little crazy and I have to make all my soup stock myself. You CAN use canned stock and I will admit that I have done it in a pinch, but you can really taste the love when you start off with a whole chicken. If you have a crockpot this is also uber-simple and only takes a little forethought. So, if you're feelin' wild, also get a whole chicken, cook the chicken, pick it, make stock with the bones, and then make some chicken salad with walnuts and cranberries. Ok, the last part is optional, you may do whatever you like with the chicken, that's just what I did with it....

Next, go grab some onions and kale (or swiss chard or spinach). This soup works great with any kind of greens you can find. Just adjust the cooking time for some of the more tender varieties.

Finally, run over to your freezer or the grocery store. Ok, sorry, I lied. You can't get every ingredient at the market. You'll need a bag of frozen cheese tortellini to finish this delish and super filling soup. Unless you want to make your own, but from my past experience in making my own pasta, I won't be doing it again for quite some time.

http://www.lifesambrosia.com/2010/01/sausage-kale-and-tortellini-soup-recipe.html

~Tara from Wash Your Mouth Out Soap Company

Make your own salad dressing!

2010-05-27T22:12:00.003-04:00

It is soooo easy, really it is! And the best part is, I guarantee you can pronounce everything you put in it! I know the lettuce and spinach have been super productive and it has been salad city at our house. Tonight was taco salad with the dressing recipe I've included.

Balsamic vinagrette is the easiest dressing to make and no matter what you put in it, it turns out great. Here is a link to one of my favorites and includes sun dried tomatoes and garlic. This is just a jumping off point. You can add as little or AS MUCH garlic as you (and your family members) want! Fresh herbs are a great addition too! One of my secrets (sssshhh!) is to throw all the ingredients into a blender. It helps to chop up the tomato a bit more and it emulsifies the dressing.

Best Sun-Dried Tomato Vinaigrette Recipe

That's it, the monkey stays!

2010-05-27T21:44:00.003-04:00

Two days ago I decided to kick my caffeine habit. I'm not a huge addict. I don't drink a pot a day. Just a cuppa joe in the morning. Sometimes I'll have tea instead. But I decided it was time to quit. Yesterday was going to be the day, but when I woke up I decided I couldn't face the day with herbal tea so I had a cup of black tea to wean myself down. Today, cold turkey. By 4pm, I was begging for mercy, 2 advils, and anything caffeinated.

The moral of the story? I'll be keeping the monkey on my back for a little while longer and I will be first in line at the New Oxford Coffee Company's little coffee wagon tomorrow morning....

Tara from Wash Your Mouth Out Soap

New Stuff for this week 5/29/10

2010-05-27T21:26:00.002-04:00

More great strawberry goodies! Sharon's Pantry will have Strawberry Jam. Your peanut butter called and said you need to pick up a pint or three....

Quiche me baby! New Oxford Coffee Company will have quiche this week. What kind you ask? It's a suprise so come find the delicious answer for yourself. I think this sounds like a great breakfast Saturday morning.....mmmm.

Organic, Heirloom Plants available this weekend!

2010-05-27T10:24:00.003-04:00

Organic, Heirloom tomato, pepper and squash plants available on Friday and Saturday this week. $4 each or 3 for $10. Grow some delicious varieties with some great history attached to them!

Create your own bouquets !!!

2010-05-26T23:13:00.003-04:00

Yes, you can really do this ! Come on out to the Gettysburg Outlets on Saturday, May 29, and create your very own fresh flower bouquets . . . stem by stem ....the colors & flowers you like ! Check out Greystone Flower Farm at the Saturday Fresh Market ~ 9:30 a.m. - 2:00 p.m. First calla lilies from the greenhouse are ready !

I got it from riding a tractor....

2010-05-25T13:09:00.004-04:00

Ok, I didn't really get it from riding a tractor, but for some reason that Seinfeld episode comes to mind. I never saw it, but now I have it. Poison Ivy that is. I suspect I got it from the goats. It is one of the tastiest things in the world, to a goat that is....

For years I have been hearing about how great jewelweed is for treating and preventing poison ivy. I've heard lots of anecdotal evidence and read up about it on the internet. I didn't doubt that it helped with poison ivy, I did believe that it worked. So, after so many requests, I finally started carrying JEWELWEED OIL and boy am I glad I did!!!! Both hubby and I have it. We have thoroughly tested the jewelweed oil and in our professional opinion this is the best stuff ever. It really, really, really works! It stops the itching within 5 minutes and lasts for hours. I have been carrying a bottle in my purse to continue to conduct my scientific research. Friends and family also agree that it works for all manner of itchy stuff: bug bites, rashes, and more. I was even reading that it works for treating sprains altough, knock on wood, I won't be doing any empirical studies with that.

How does Poison Ivy actually happen???

Let me give you Poison Ivy in a nutshell. The plants produce an oil called urushiol (this is the stuff you have an allergic reaction to). You take a walk through the woods, ride the tractor, or pet the goat. You brush against the plant or againts something that has the oil on it and you get the oil on your skin. A few days later you start to itch and blisters appear.

To debunk the biggest poison ivy myth: The rash does not spread on its own. The irritant is not present in the seeping rash. I know, I know. It does appear to spread. The reason is that the points on your skin with the highest concentration of the oil will break out first, followed by areas that were exposed to a lower concentration.

For more poison ivy info and fun check out this site: http://www.poison-ivy.org/

For Jewelweed Oil, ON SALE THIS WEEKEND $10 for 1oz spray bottle, come visit Wash Your Mouth Out Soap and we'll be happy to talk poison ivy with you!

Itchily yours,
Tara

Holy Smokes! It's strawberry season again!

2010-05-21T22:05:00.003-04:00

There is much joy to be had in seasonal eating. Eating lots of what's fresh and in season right now and when the growing season is over its gone. Ok, who am I kidding. It's gorging yourself on what is in season until you've run out of ways to prepare it and can't wait to stop seeing it when walk into the garden. Then, next season you excitedly welcome it back! Last Saturday I did the happy dance when I saw the first strawberries of the season. I love shortcake. All kinds of shortcake, but particularly, strawberry shortcake!

I got home and found a recipe in my Betty Crocker cookbook and set about baking some shortcake biscuits. (I am a biscuit kind of shortcake person, sweet crumbly, yummy biscuits!). I will also interject that we have a couple of dairy goats so we use goat milk in all our cooking and baking. Well, a few weeks ago I saw goat BUTTER in a healthfood store. I was always quite curious about making butter out of goat milk so I bought a pound to see what it was like. I used a little pat of butter on some toast and it was good. Well, the label said that goat butter is great for baking so I thought, cool, I am going to use it in my shortcake! I finished the dough, dropped spoonfuls onto the baking sheet and popped it in the oven and then started to cut up my delicious, red strawberries....

About halfway through my strawberries, I started hearing a weird noise. I wasn't sure where it was coming from. It was kind of a sputtering sound. I started to look around me and realized the noise was coming from somewhere near the oven. Oh wait, it's coming from INSIDE the oven....slowly I crack open the oven door and turn on the light. Holy Smokes! There's a fire in the oven! Butter was running off the baking sheet, landing on the heating element and bursting into flames (hence my sputtering sound)!

To make a long story short, I dumped the rest of the running butter off the tray and into a pan, no fuel, no more fire! I put the tray back in the oven for the last few minutes of baking and VOILA! They came out just fine!

STRAWBERRIES in season NOW! Get 'em while their HOT!
~Tara (from Wash Your Mouth Out Soap)

In Season Recipe to Share! Rhubarb Pie

2010-05-19T06:21:00.003-04:00

Rhubarb is now in season and enjoy it with a homemade rhubarb pie.

Carol Owen's Rhubarb Pie
If you love Carol's Rhubarb Pie from Saturday's Farm Fresh Market, here's a recipe to share.

Preheat Oven to 400 degrees
1 - 9 inch pie crust
Filling:
3 cups chopped rhubarb
1 cup sugar
1/4 tapioca
A few drops of red food coloring (optional)

Crumb Topping:
1 cup flour
1/2 sugar
1/4 cup soften butter

Stir together filling ingredients and pour into pie shell. Place in preheated 400 degree oven for 10 minutes. Reduce heat to 350 degrees and bake for 35 minutes or until rhubarb is bubbling.
While pie is baking, rub the crumb mixture together. Sprinkle crumbs on pie and bake for about 10 minutes or until golden brown.

3 Sheets to the Wind

2010-05-10T15:04:00.002-04:00

Ok, before anyone freaks out....This is a joke. This is only a joke. Had this been an actual announcement of the Adams County Weather Service, you probably would have heard about it somewhere else besides here.....Just call us "The Funny Farm Market"! (Maybe, I should rearrange those quotes a bit.)

But seriously folks, it was WINDY last Saturday! Again, I am sure I didn't have to tell you all that. We have this great new blog that Kathy has worked so hard to set up. She designated a few computer savy folks to be in charge of taking photos at market and posting them and news and updates from the market here on our blog so you can all follow our weekly market fun! Unfortunately, we were all too busy holding down our tents and chasing after flying daisies, stevia plants, massage oil bottles, signs of every shape and size, and of course the large four legged death traps known as our tents.

Yes, I realize this all sounds a little dire and I hope I didn't frighten you off, but to get to the point, that was the windiest I have ever seen it down there! Hopefully, we will never see wind quite like that again....and on, a lighte note, the Wash Your Mouth Out Soap Company's Whipped Shea Butter is great for wind burn!

In closing, we did get to see lots of familar faces from last year and lots of new faces we look forward to knowing this year! Come out to see us next Saturday, guaranteed entertainment from 9:30a.m. until 2:00p.m.!

Celebrate Mother's Day with a Trip to the Farmers' Market!

2010-05-04T21:49:00.009-04:00

Welcome to Saturday's Farm Fresh Market's Blog. Yes the market vendors will be giving you updates and happenings via our blog. So each and every time you receive a newsletter from the Adams County Farmers' Market Association, please click on our blog link for updates on events a list of the fine products we grow, graze and make from scratch.
We look forward to seeing you this Saturday, May 22 !

Here's a list of vendors that will be at the market.

Wash Your Mouth Out Soap Company: Bath & body products made with fresh goat's milk, plus homemade granola.

New Oxford Coffee Company: A cup of java to start your market day, gourmet breads and baked goods.
Sharon's Pantry: Jams, jellies, relishes, pickles, dry mixes and yummy baked goods.
Rettland Farm: Cuts of Berkshire pork, artisan sausages, pastured broilers, free range eggs and Sheppard Mansion's grass fed Highland beef.
Round Barn Fruit Farm: Apples, spring planters, Gerber daisies and lots more.
Farm to Chef Gettysburg: The "Tomato Lady's" favorite assortment of heirloom tomato plants for your garden. Plus celery seedlings. A basic must for the gardener and the chef of the house.
Greystone Flower Farm Beaturing 5/22 Plants: specialty cut flower snapdragons (tall ones & gorgeous) plus colorful pots of begonias. Also, colorful hanging baskets, plenty of herbs & lots more. Buckets of blooms all summer long . . let me cut flowers from my gardens so you don't have to !
Hidden Acres Farm: Carol's famous coconut cake, rhubarb pies, more baked goods, plus something new "Stevia" plants. The natural sweetener to plant in your garden. Learn more when you stop by Carol's stand.
Nonni's Kitchen: From breads, sweets, doughnuts and cakes....all gluten-free.
Wildflower Lane Farm: Lou's Purple Asparagus and fresh cut Rhubarb.

Opening Saturday, May 8th!

2010-04-21T05:12:00.001-04:00

Saturday's Farm Fresh Market is conveniently located at The Outlet Shoppes at Gettysburg & will open on May 8th for the 2010 market season.
Don't forget May 9th is Mother's Day and the market will have flower baskets, preserves, grass fed meats, bakery and lots more.
We look forward to serving you this season as our market grows.
Thank you for supporting our local growers and producers!

Opening Soon! Saturdays Farm Fresh Market

2010-03-06T14:00:00.000-05:00

Buy directly from the grower at:

Saturdays Farm Fresh Market

Opening Mother's Day Weekend - May 8th, 2010

Conveniently located at

The Outlet Shoppes at Gettysburg

Routes 15 & 97, Gettysburg, Pennsylvania

Hours: 9:30 a.m. - 2:00 p.m.

Every Saturday through October!