A chill in the air and the turning maples means more stews and roasts for market. At Smith Meadows Kitchen this also means a change in our menu to include more prepared meals such as Chicken Soup, Sausage Lentil Stew, Chili Verde and Chicken Pot Pies. We plan to update the site each week with current options for the weekend markets. Our new Ginger Pork ravioli are a hit and will continue to be produced as long as I can get apples from Toigo and Black Rock Orchards, and ginger from Next Step Produce. Thank you to Alexis Akre for developing this recipe for us. She has represented our product at Delray and Dupont with me for 2 years, but I am sad to say that she has found a job in New York. I will miss her very much.
As you may have noticed, our Thanksgiving turkey sign-up has started at all of our markets. Place your order for one of two sizes (10-12lbs or 13-14lbs) with a ten dollar deposit. The birds will be delivered on the Saturday (11/21) and Sunday (11/22) before Thanksgiving to the markets where you place your order. They are $4.25/lb. Some birds will be available for Christmas, but you must make your request early.
I have really enjoyed my markets this year at Delray and Dupont Circle. We will continue to do the winter market at Delray with Tom’s Amish products from Pennsylvania, Gracie’s Pastries, and Toigo Orchards (until the end of December). I also hope to bring produce from Sunnyside of West Virginia.
Dupont Circle has been particularly fun this year because of all the new people I have met. Many of them are sharing recipes, and one of them has started moonlighting at our stand once a month. Thank you Andrew! Another one of our customers, Matthew, has sent some yummy recipes that incorporate all the ingredients from farmers market. Here they are:
I am sad to say that summer is officially gone, but I do look forward to all the hearty food that Fall and Winter will bring. Thank you all for being a part of it.