It’s National Farmers Market Week!

Farmers Markets Connect Communities and Farmers!
“Farmers markets connect and unite people living in urban and rural environments, provide access to fresh, healthy and delicious foods, and—best of all—put a face to the farmers and ranchers who produce their wonderful wares,” wrote Agricultural Marketing Service Administrator Anne Alonzo in a recent blog post on the U.S. Department of Agriculture blog. “We, in turn, can support farmers and local communities with our purchases.” This week marks the 15th Annual Farmers Market Week, declared annually by the USDA. The National Farmers Market Directory lists 8,268 farmers markets nationwide, a 76% increase since 2008. And Pennsylvania is one of the states with most farmers markets listed in the Directory, with 297 farmers markets statewide!

Tasty Offerings from Lancaster County!
Whether you’re craving something creamy, sweet, or crispy and salty, you’ll find it at Round Top Farm’s table. Hailing from Honey Brook, PA, in Lancaster County, Melvin Stoltzfus, Jr., offers cheeses, yogurts, and fresh eggs. You’ll also find shoo fly pies and pecan pies. And potato chips! Choices to carry you from breakfast to dessert, and an afternoon snack!

Neil’s Sharpening This Week!
Neil Jacob will be at tomorrow’s Market instead of his usual second Thursday of the month. So if you’ve got scissors, knives, or you’ve been giving your gardening tools a good workout this summer, bring them by the Farmers Market to get them back in operating condition.

Potato Gnocchi with Mushrooms & Egg!
Here’s another recipe from our feature cookbook this summer, Philadelphia Chef’s Table by April White. These delicious gnocchi (Italian potato dumplings) are perfect for a leisurely weekend, and ingredients from the Farmers Market get you half-way there! Potatoes, carrots, onions, and greens from the Market’s produce vendors. Mushrooms from Meryle’s mushrooms stand. Extra-virgin olive oil from Mediterra (you’ll find it at Jerome Sheehan’s table til Mediterra is back full-time again). Eggs from Round Top Farm or Canter Hill.

“This turns your idea of a gnocchi dish upside down,” says Talula’s Garden owner Aimee Olexy. “It is very light for a gnocchi dish, and you can really taste the potatoes. All the flavors go really well together—and egg is such a great, natural way to enrich the dish—but you can still taste the individual ingredients.”

Check out Philadelphia Chef’s Table at the Market Manager’s Table.
Photo and recipe courtesy of Globe Pequot Press.

Serves 6

For the potato gnocchi:

  • 4 Yukon Gold potatoes
  • 2 large egg yolks
  • 2 tablespoons plus 1 teaspoon 00 flour (available at gourmet stores)
  • Pinch of kosher salt

Special equipment: Food mill

For the mushroom jus (makes about 5 cups):

  • 5 black peppercorns
  • 4 carrots, chopped
  • 1 white onion, chopped
  • 1 pound mushrooms
  • 1/2 cup Madeira wine
  • 4 cups vegetable stock

For serving:

  • 1 tablespoon olive oil
  • 2 pounds exotic mushrooms
  • 3/4 cup unsalted butter, divided
  • 1 teaspoon chopped fresh thyme leaves
  • 2 teaspoons chopped chives, divided
  • 1 teaspoon lemon juice
  • 1/2 cup raisins
  • 1 tablespoon ice wine vinegar
  • 6 large egg yolks
  • 18 sorrel leaves
  • Raw mushroom, shaved (optional)

To prepare the potato gnocchi: Preheat oven to 400°F. Bake potatoes until tender, 45 to 60 minutes. Scoop out flesh and discard skin. Pass flesh through a food mill. While warm, stir in yolks, flour, and salt. Fold mixture twice, being careful not to overwork. Divide into 4 piles. Roll each into a long tube about 1 inch in diameter. Cut tubes into 1-inch sections to form gnocchi. Roll each gnocchi on the back of a fork to form ridges. Place on flour-dusted surface and allow to rest 10 minutes.

Bring a large pot of salted water to a simmer. Add gnocchi and cook until gnocchi float, about 10 seconds. Store, refrigerated, on a greased pan.

To prepare the mushroom jus: Combine all ingredients in a saucepan over low heat. Simmer for 45 minutes. Strain jus.

To serve: In a sauté pan over medium heat, heat olive oil. Sauté mushrooms until golden, 3 to 4 minutes. Add 6 tablespoons butter. When melted, add thyme and 1 teaspoon chives.

In a separate sauté pan over medium heat, heat remaining 6 tablespoons butter. Sauté prepared gnocchi until golden, about 2 minutes. Finish with remaining 1 teaspoon chives and lemon juice.

Soak raisins in ice wine vinegar until plump. Puree until smooth.

Divide mushrooms and gnocchi between six plates. Garnish each with raisin puree, egg yolk, sorrel leaves. Divide 3/4 cup prepared mushroom jus between plates. Top each plate with shaved mushrooms, if using.


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


See you tomorrow at the Market!

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