The market won’t be operating because of holidays or other events a few dates this season.NOT OPEN:-Thanksgiving – November 28
-Golden Fleece Farm: Eggs, bacon, pork, hamburgers and more – all grass-fed meat!
-Stonehearth Breads and Bakery: Preservative free breads, including holiday pumpkin pie, turkey shaped breads and more!
-Kapp Bakery: Cookies, pretzels, apples and other snacks.
-Kapnick Orchards: Several varieties of apples, apple cider, donuts and sweets.
-The Enrichment Center: Hoophouse vegetables, handmade toys, lip balms, candles.
-Kelly Farms Maple Syrup: Maple syrup
-MamaMofoods: Hummus, seitan, and pesto
- Corn bread:
- 4.5 ounces all-purpose flour (about 1 cup)
- 1 1/4 cups low-fat buttermilk
- 1 cup yellow cornmeal
- 2 tablespoons sugar
- 2 tablespoons unsalted butter, melted
- 1 tablespoon baking powder
- 2 large eggs, lightly beaten
- 3/4 cup shredded reduced-fat sharp cheddar cheese
- Cooking spray
- 1 jalapeño pepper, halved
- 1 teaspoon olive oil
- 3 ounces Mexican chorizo, casing removed and crumbled
- 1 1/4 cups diced red bell pepper (1 large)
- 1 cup thinly sliced green onions
- 2 cups (1/2-inch) cubed French bread baguette (crusts removed)
- 1/4 cup chopped fresh cilantro
- 2 large egg whites, lightly beaten
- 1 (14.5-ounce) can fat-free, lower-sodium chicken broth
- 1 lime, cut into wedges
- Preheat oven to 350°. Place a 10-inch cast-iron skillet in oven as it preheats.
- To prepare corn bread, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through eggs) in a large bowl; fold in cheese.
- Remove skillet from oven. Coat pan with cooking spray. Pour batter into hot skillet. Bake at 350° for 35 minutes or until edges are lightly browned and a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Crumble corn bread into a large bowl.
- To prepare dressing, remove seeds and membrane from half of jalapeño. Coarsely chop both jalapeño halves. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chorizo; sauté 2 minutes. Add jalapeño, bell pepper, and onions; sauté 3 minutes. Remove from heat. Add chorizo mixture to corn bread mixture; stir in baguette, cilantro, egg whites, and broth, stirring until bread is moist.
- Spoon corn bread mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 45 minutes or until lightly browned. Serve with lime wedges.
From: Cooking Light, http://www.myrecipes.com/recipe/corn-bread-chorizo-jalapeno-50400000116743/
Turkey By the Numbers: A Thanksgiving-Day Scorecard
According to the USDA more than 244 million turkeys were raised in 2010 and an estimated 46 million of them were eaten at Thanksgiving. This year that number rose by 2% to 248 million and about 47 million respectively. With the average weight of the turkey a touch over 16 pounds that means a whopping 750 million pounds of turkey consumed at yesterday’s Thanksgiving meal. Come again? Seven-hundred-fifty million. Wow.
Fewer calories: white or dark?
When it comes to calories, white meat has fewer calories than dark. The turkey contains about 30% dark meat and for those who favor the more tender meat, in addition to consuming more calories, there is more fat in dark meat.
This year forecasters predicted a banner year for cranberry production. According to the USDA, 7.5 million pounds of cranberries will be harvested in 2011 with the most being produced in the state of Wisconsin followed by Massachusetts. This will be the second largest production of cranberries on record.
With 2.4 billion pounds produced in the U.S., it’s estimated that Americans eat 5.3 pounds of sweet potatoes each year. How many are eaten on Thanksgiving? The numbers aren’t there, but based on our own holiday meal, we’d venture to say an average of 1/2 lb. pound per person which would amount to millions of pounds of sweet potatoes devoured last night.
Despite all the feasting, if your house is like ours, there are plenty of leftovers. But before you make that post-turkey day lunch, be sure you’ve followed the proper food safety rules.
New Vendor Offerings this Week:
Kapnick Orchards: Several varieties of apples (honeycrisp, Gala, Cortland, Yellow Delicious, Empire, Jonathon), plums, pears, fudge, bread and baked sweet rolls. Cider and donuts for fall!
Kapp Farms: baked goods, pretzels, bread twists, apples
Golden Fleece Farm, LLC: Assorted grass fed beef products (no GMO) at 3.5-4.5 pounds at $5 per pound (all out of chicken and oxtail). This week, they have both fresh and cured cuts: sausage, chorizo, brats, chops, ribs, ham steaks and on and on. The pigs have been raised on organic feed.
Kelly Farms Maple Syrup: Maple syrup, maybe granola.
Mama Mo: MamaMo is back! Get her fabulous hummus flavors: Traditional, Roasted Red Pepper, Sun-dried Tomato Basil, Jalapeno, Chipotle, Horseradish, Roasted Beet, Wasabi, Lemon Zest, Kalamata Olive Rosemary, Roasted Garlic, Ginger Squash (contains local honey), Black Pepper Walnut, Sesame Chive Satay, Onion Dill, Curry Lime, Tangerine Cranberry Orange. Seitan Product: Traditional Seitan, BBQ Seitan (contains local honey)*, Vegan BBQ Seitan, Seitan Roast, Italian Fennel Sausage, Breakfast Sage Sausage, Fajita Strips, Seitan Nuggets
Enrichment Center: Vegetables, candles, lip balms, lotions, bracelets, wooden toys, hand sanitizers, soaps, pens with decor that changes with the season.
Stone Hearth Breads and Bakery: Stone Hearth is back this week at the Bushel Basket Market! Check out all your favorite breads, including: pumpernickel, German rye and German rye seeded, Italian Milano, honey whole wheat, San Francisco sourdough, assorted cookies and buns, four-cheese pepperoni rolls, spinach feta cheese bread, multi-grain bread, country loaf, cheese bread, rosemary herb and tomato basil bread, four-cheese bread sticks, jalapeno cheese bread and assorted sweet breads — including cinnamon, cinnamon raisin, strawberry white chocolate, peach pecan, wild blueberry cream cheese, Reuben rolls, and bacon cheddar beer bread. Holiday treats, like pumpkin pie and turkey shaped breads!
For all the best in-season foods and recipes, stay tuned for the weekly installments of the
Bushel Basket Newsletter