Get your knives, clipper blades, lawnmower blades, garden tools and more ready for next week, Oct. 13 when Neil’s Sharpening Service returns to the Market. This is likely to be his last appearance at the Market this year, so make sure your knives are ready for that Thanksgiving feast!Reserve Your Thanksgiving Turkey Now
Canter Hill is now taking reservations for Thanksgiving turkeys. Available in both heritage breed and conventional, these turkeys are sure to be delicious! Order at the Canter Hill table this week to guarantee your turkey!Vote for Our Own Nether Providence Soap Company
Media’s own Nether Providence Soap Company has been entered into the The BRASSY awards. These awards recognize entrepreneurs and their businesses. The top 5 vote-getters will each receive mentorship from business luminaries at a special one-day Seller Summit, a $10,000 cash prize, and more. If she is a winner, owner Saarene hopes to use the prize money to invest in Fair Trade ingredients for her product lines. You can vote every day, and we ask that you vote often for NP Soap!
Mark Your Calendar for our Holiday Market
For a full list of this year’s vendors, click here!
Every week we feature a meal made from the Market! We’ll provide the shopping list and recipe here, all you have to do is purchase the ingredients at the market, spend a little time in your kitchen and voila, a delicious, fresh meal straight from the farm!Crock Pot Pot Roast with Mashed PotatoesShopping List:
1 chuck roast or other cut suitable for stew (Canter Hill)
Olive oil (Mediterra)
1 pound carrots, peeled and cut into large chunks (E. Fudd/The Farm Stuff)
2 pounds potatoes, peeled and cut into large chunks (E. Fudd/The Farm Stuff
1 onion, peeled and cut into large chunks (E. Fudd/TheFarmStuff)
2 stalks celery, cut into large chunks
1 cup beef broth
1 tablespoon corn starch
SEASONING MIX –
2 tablespoons steak seasoning
1 tablespoon kosher salt
couple sprigs of fresh thyme (E. Fudd)
couple sprigs of fresh rosemary (E. Fudd)
- Remove thyme and rosemary from stems. Combine together seasoning mix in a small bowl. Set aside.
- Coat both sides of meat with olive oil. Sprinkle on a third of the seasoning mix onto each side.
- Heat a skillet over medium- high heat. Sear both sides of the meat. Transfer roast to slow cooker. Place a few springs of fresh thyme and rosemary on top of the meat, if desired.
- Place the vegetables minus potatoes in a large bowl. Drizzle on a little olive oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes – stirring occasionally.
- Transfer the vegetables to the top of the roast in the slow cooker. Pour in the beef broth. Cover with lid.
- Cook on low for 9 hours or on high for 6 hours.
- Bring a pot of salted water to boil. Add potatoes and cook until soft. Drain.
- Mash potatoes with desired amount of butter and milk. Add salt and pepper to taste.
- Transfer liquid from crock pot to a small sauce pan and bring to a simmer over medium heat on the stovetop. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.
- Remove meat from crock pot and gently shred with 2 forks, removing any large pieces of fat. Return meat to crock pot and add thickened sauce. Stir gently to combine.
OR Remove meat and slice, place onto large serving platter. Add vegetables and pour thickened sauce over.
- Serve meat and vegetables over mashed potatoes.