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Apple Cider in Season!

Apple Cider Tastes Like Fall!

You can count on Fruitwood Farms every fall for apple cider…and pear cider, too! Not just for drinking out of hand, check out these other great ways to drink and cook with apple cider!

Playing at the Market Tomorrow…Christine Kinslow and Alex Uskuraitis!
Enjoy Christine’s mix of original songs, along with country and folk covers, from 3 to 5! Find out more about Christine at reverbnation.

Alex returns with his eclectic mix of Creole, Cajun, Zydeco, honky-tonk blues and classic rock-n-roll! He’ll be playing from 5 to 7. Check him out at reverbnation.

10-Minute Beets with Shallots, Garlic, and Chives
Photo by Kateryna Odyntsova
Recipe from the blog A Doctor’s Kitchen

Ingredients

  • 2 pounds beets, without greens, scrubbed and peeled
  • 1 tablespoon extra virgin olive, plus more for drizzling, if desired
  • 1 tablespoon minced shallots
  • 2 teaspoons minced garlic
  • Salt
  • Freshly ground black pepper
  • 2 to 3 teaspoons aged balsamic vinegar, or to taste
  • 2 tablespoons chopped fresh chives

Directions
Shred the beets in a food processor fitted with a disc for medium shredding or fine julienne.

Place a nonstick wok or large, deep nonstick skillet over medium-high heat. When hot, add the oil. When the oil is hot, add the shallots and garlic. Cook, stirring, about 1 minute. Add the beets and season with salt and pepper. Cook, stirring and tossing, 3 to 5 minutes, until the beets have given up their water and are crisp-tender, or longer to desired doneness. Transfer to a serving dish. Stir in 2 teaspoons of the vinegar and sprinkle with the chives. Taste and add more vinegar, and additional oil, if desired. Serve immediately.Enjoy!

For a complete list of Media Farmers Market vendors, click here.

 

See you tomorrow at the Market!

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