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Plum Granny Farm Market Update!

Posted 9/7/2012 10:43am by Cheryl Ferguson.

A touch of fall is in the air and it is bringing some wonderful things with it!  At the Old Salem Cobblestone Market tomorrow (September 8 from 9-noon), we'll have muscadine and scuppernong grapes, Shishito Japanese frying peppers, Antohi Romanian sweet frying peppers (we'll have samples of them roasted), garlic (including Metechi and the last of the Killarney & Georgian Crystal), a few Red Thumb fingerling potatoes, and of course, we'll have our famous raspberry and blackberry jams and our new Raspberry Chipotle-Molé Cooking Sauce.

Wanted to give you an important heads up about the market tomorrow: This Saturday ONLY, the Market will be in the Old Salem Visitor's Center Parking Lot due to the Brenner Walk and Bike Race. Entry to the market is from Marshall Street. Parking is available in the Visitor's Center parking lot, along Marshall Street and the surrounding streets, and the Enrichment Center's parking lot (reserved for market shoppers). We will back in our regular location next week!  Here is a link to the Old Salem's event page that has the location change posted:  http://www.oldsalem.org/old-salem-cobblestone-farmers-market19.html

Our late summer and early fall crops are looking GREAT!  Tomatoes, peppers, green beans, okra, herbs, swiss chard and hopefully some fall potatoes are growing beautifully!.  We'll keep you posted!

Wanted to share a great recipe with you from the Humble Seed blog which features the delicious Antohi Romanian peppers and other wonderful veggies you can find at market now.  Enjoy!

 

Mediterranean-Style Vegetable Sandwich

 (Makes 4 Sandwiches)

 1 medium sized eggplant, sliced length-wise into ¼ inch thick rounds

 1 tomato, sliced into rounds

 ½ onion, cut into half moon slices

 5-6 Antohi Romanian Specialty frying peppers, de-seeded and sliced

 8 ounces of Mozzarella cheese, ¼ inch slices (optional)

 10-12 basil leaves

 4 teaspoons Balsamic vinaigrette

 ¼ cup olive oil

 8 slices of crusty French bread

 salt and pepper to taste

 Method:  Preheat the oven to 350 degrees F.  Lay a single layer of the eggplant rounds on a baking tray.  Brush each round with olive oil and sprinkle with salt. Bake for 20 minutes, flipping them over halfway for even cooking. Meanwhile, heat a large skillet to medium high heat.  Drizzle 2 teaspoons of olive oil in the pan, and add the onion, a pinch of salt, and your frying peppers.  Sauté until tender and fragrant.

Once the eggplant has cooled, layer on the eggplant, onions, peppers, basil and cheese (if using) on a slice of crusty bread.  Drizzle with balsamic vinaigrette and olive oil, and sprinkle with salt and pepper.  Serve immediately.


Thanks for your ongoing support.  Here's to enjoying organic, local and GOOD eating!

Cheryl & Ray

 

Our Online Store is OPEN and Ready for Your Holiday Shopping Needs!

Our online store has been restocked and is ready for your Holiday Orders! Click here to go right to the shelves.  You'll find our popular fruit-forward Jams (regular and gift-size jars), Garlic Powder and Granules as well as our new Ginger Powder!  Make your gift-giving easy!  We even take care of the shipping!

Do you want the latest news from the farm? How about the opportunity to reserve items for pick-up at market? Join our mailing list for our "Plum Granny Farm Weekly Update"!




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