It’s Canning Season!
Bake pies, spread jams, simmer sauces, all with the fruits and vegetables you’ve preserved from summer’s bounty! Preserving fruits and vegetables is a time-honored way of enjoying the summer and fall harvest through the winter months. Penn State Extension has great courses and information online, and tomorrow they will be on hand in person to share safe canning techniques. Stop by their table with your canning questions!
Gardening for Butterflies
Butterflies are important pollinators in our local ecosystems but populations are feeling pressure as their habitat becomes small and scattered. Private home landscapes can provide critical habitat for butterflies and their hungry caterpillars. Join Landscape Designer Hannah LaCasse to learn which plants are best to attract and keep beautiful butterflies in your yard. An informational presentation highlighting threats to butterflies and keys to their survival will be followed by the development of a planting design catered to butterflies that is sure to enhance color and flutters around your home. Saturday, September 20, 9:30 a.m. to 11:00 a.m. at Tyler Arboretum, 515 Painter Road, Media. Pre-registration required; $20 for members, $25 for nonmembers. For pre-registration information and more, visit http://www.tylerarboretum.org/events/gardening-for-butterflies/.
Neil’s Sharpening This Week!
Neil Jacob is back, so bring your scissors, knives, and gardening tools!
Though sorry to leave us, last Thursday was Twelve Cupcakes’ last market with Media Farmers Market. They’re moving on to a full-time opportunity. To find out more about what they’re doing, and to see their products online, visit their website.
Playing at the Market Tomorrow…Fishcastle!
Catherine Braik Selin and Cyril Everett Caster are back tomorrow! Check them out on reverbnation!
Roasted Carrot Soup
Recipe and photo from Fine Cooking online.
A tablespoon of ginger gives a nice, throat-warming heat to this soup, which tastes best if it sits in the fridge several hours or overnight.
- 1 lb. carrots, peeled and cut into 3-inch lengths
- 1 Tbs. olive oil
- 1 Tbs. unsalted butter
- 1/2 medium onion, cut into medium dice (to yield about 3/4 cup)
- 1 large rib celery, cut into medium dice (to yield about 1/2 cup)
- 1 Tbs. minced fresh ginger (from about 1/2-inch piece, peeled)
- 2 cups homemade or low-salt chicken broth
- 1 tsp. kosher salt
- 1/8 tsp. ground white pepper
- Chopped fresh chives or chervil for garnish (optional)
Heat the oven to 375°F.
Put the carrots in a medium baking dish (11×7-inch is a good size, or any dish that will hold the carrots in a single layer without touching) and drizzle them with the olive oil. Toss them to coat well and roast, stirring once halfway through roasting, until they’re tender, blistered, and lightly browned in a few places, about 1 hour.
Melt the butter in a medium (at least 3-quart) heavy saucepan set over medium heat. Add the onion and cook until it’s translucent and fragrant, 2 to 3 min. Stir in the celery and ginger and cook until the celery softens a bit and the onions start to brown, 4 to 5 min. Add the roasted carrots, chicken broth, salt, pepper, and 2 cups of water. Bring to a boil, reduce the heat to medium low, and cover. Cook at a lively simmer until the carrots are very tender, about 45 min. Turn off the heat and let the liquid cool somewhat (or completely).
Purée the soup in a blender in batches, never filling the blender more than a third full, and bearing down firmly on the towel-covered lid so the soup doesn’t come flying out. If serving immediately, return the soup to the pot and reheat; garnish with the chives or chervil if you like. Otherwise, refrigerate for up to five days; reheat gently and taste for salt before serving.
For a complete list of Media Farmers Market vendors, click here.