Monroe Farmers Market

Christmas Market 2021

Mon, 01 Nov 2021 16:57:00 GMT

Christmas Market runs from 9am till 12pm from November 7th to December 18th

List of vendors for the “Christmas” market are:

Apple Ridge Untamed Ferments Buy The Farm Four Fields Farm Bramble Ridge Jennie B’s Bandit’s Bones Menegus Farm Sango Kura Wedzonkas K+G Farms Airmindian Herbal OHF Farm Kilkenny Pickles Silverback

Summer Harvest at Monroe Farmers Market

Tue, 17 Aug 2021 13:06:00 GMT

August 28th is Summer Harvest at Monroe Farmers Market. Share with us your favorite summer recipes using ingredients bought here at the farmers market. We will draw three winners how will receive a gift bag of goodies from the market. Stop Down Shop Local at Monroe Farmers Market #farmersmarket #poconochamber #PoconoMtns

Clean The World

Tue, 01 Jun 2021 15:53:00 GMT

I bet most people don’t think a simple bar of soap can make a difference in someone’s life. But to the surgeon that’s getting ready to dissect an aorta, or the harried mother who has to get dinner on the table in one hour, a bar of soap means the world in terms of germ control.

Cleanliness is next to Godliness.

And if there’s one thing that SoapMuffin can do, is get you clean.

In these strange new times, the number one thing that we can do to stop the spread of illness and disease is wash your hands. SoapMuffin is happy to help you along your cleanliness journey.

It began on a simple farm one day when a young girl was given the task of rendering lard, also known as pig fat. That smelly, messy task would be the beginning of a long relationship with soap that would span decades. Lard soap remains a staple on many homesteads and is used not just for showering, but for laundry and washing dishes. Made with real herbs from her garden, Azizi Dayo’s company, SoapMuffin, caters to the holistic and natural community. A community that wants to veer away from harsh chemicals and man made prescriptions.

Perhaps the proudest moment came when a customer, frantic with pain, called to inquire what she had on hand for Poison Ivy. After walking the customer through the steps to properly wash the affected area, the soap, DUZ, was recommended. Also sold in stores, this mild, gentle oatmeal soap quickly healed that pesky rash and stopped the itch.

Also on their menu are hair cremes made from real African Shea Butter and raw oils, aluminum-free natural deodorant, foot powder and various antiseptic sprays that you can tuck into your pocket.

DUZ remains, along with African Black Soap for Acne, one of the bestsellers in her company.

SoapMuffin, in business for over twenty-two years, is also proud to incorporate their love of animal husbandry into their holistic products. They have Woof and Hoof Medicated Soap for fleas, ticks, mites and itchy skin and multiple salves for wounds, cuts and post operative pain. These can be used for all livestock with fur or feathers, and have virtually zero side effects.

SoapMuffin is a proud member of the Soap Maker’s Society and The Natural Soap Directory. Visit them for more great products at the Monroe Farmer’s Market or contact them directly for special orders.

Strawberries at the Monroe Farmers Market May 22 2021

Fri, 21 May 2021 12:33:00 GMT

Strawberries will be at the Farmers Market this weekend…..Will YOU?

Passionate About Food

Wed, 05 May 2021 15:56:00 GMT

After realizing how backwards and messed up the food system was, Apple Ridge Farm, owned by Brian Bruno, came into existence. Founded in 2003, this organic farm continues to provide fresh vegetables and tasty treats to their community.

A quick questionnaire revealed a lot about this productive and ever-growing company.

“I began growing vegetables on my family’s farm and it turned into a passion. Our farm is run by my family, apprentices and employees. In the beginning, my parents and my aunt were my main sources of help. My dad still helps out quite a bit and my daughters, ages seven and ten, are starting to learn the ropes.”

I asked Brian to tell me what his company brings to the community besides mouth-watering chocolate muffins, soft oatmeal cookies and delicious cakes and pies. “We bring food grown with integrity, a place to learn about holistic farming and jobs to passionate foodies…especially our proudest product: Our Chicken Pot Pie! That one item ties together our farming and baking specialties.”

When asked what plans Apple Ridge has for the future, Brian grins. “We’re constantly growing within our farms capacity. New growth will come in the form of perennial-like berries. Someday, I’d like to start a farm that specializes events, drinks and hot food.”

“Do you have any recipes or uses for a particular product that we never thought of?”, I asked.

“Turnips. Turnips can be fried, baked, mashed, roasted and eaten raw in a salad. We’ll also be selling gardening supplies like soil, raised beds, seeds and compost. And for honey lovers, we’ll have beekeeping workshops.”

Wow! Now that’s an impressive farm!

Did you know that Apple Ridge now makes tasty and nutritious Kombucha? And their chocolate muffins are drool worthy. I should know…I’ve eaten a few too many of them.

Visit Brian on Saturdays at the Monroe Farmer’s Market.

Opening Day Map of Vendors

Thu, 29 Apr 2021 13:52:00 GMT

Well here it is, the final setup for next Saturday’s Opening day for the Monroe Farmers Market! New faces will be join some of your old favorites. K+G Produce are our newest vegetable farmers from PA, Untamed Ferments is our new kombucha, kvass and switchel vendor and, Sango Kura has hand made Sake from the […]

SNAP/Double Bucks program. Each SNAP dollar up to $20 is matched by this generous donation.

Mon, 26 Apr 2021 14:50:00 GMT

The Vendors and Customers of the Monroe Farmers’ Market would like to thank Lehigh Valley Health Network and Pocono Mountains United Way for their generous sponsorship of the SNAP/Double Bucks program. Each SNAP dollar up to $20 is matched by this generous donation. Thank you!

The Apple Doesn’t Fall Far From the Tree

Tue, 13 Apr 2021 11:47:00 GMT

A few years ago, I met Walter and Maria Menegus, owners of Menegus Farm, in North Jersey. I bought some peaches and some honey from them and struck up a conversation. Little did I know it would be the beginning of a friendship.

I sat down with Maria and asked her to tell me more about her family business.

“We both have farming backgrounds by growing up on farms. Ours was bought by Walt’s grandfather. We both grew up on dairy farms and always had a garden for home use. Our two sons, Michael and Jason, help us with our current farm.

My uncle asked us if he could use some of the land for vegetables. We said ok and he showed us how to plant intensely and use tractors to cultivate the crops. I wanted to grow my own food for my family so we planted fruit trees and expanded the garden. We planted corn and grain for the chicken feed. Soon we were growing more vegetables than what we could use so we opened a farm stand and vended at local farm markets.”

I’ve been an avid supporter of their for years so I know how tasty and fresh their vegetables are especially their peaches. But hearing how much they loved the soil made me have an even deeper level of admiration for them.

“We are proud to be able to grow vegetables on farm land that Walt’s grandfather and father used to provide food for their families”, she continues. “This land has been cared for and respected. It is a pleasure to plant and watch the crops grow and mature into what we can bring to the market. We receive leaves from the neighboring town and we compost them and apply them to the fields in the spring to provide nutrients. It helps with water retention as the compost acts as a sponge. It allows us to not have to irrigate as often.”

Not only is Maria an excellent gardener but she also cooks!

“I cook seasonally. What’s on my dinner plate depends on what I grow. I also make suggestions to customers when they ask what to do what a certain type of vegetable.”

What more can you ask for? Farming runs deep in this household and their community loves and appreciates them for it!

You can visit Menegus Farms at the Monroe Farmer’s Market for more delicious produce and tips on cooking!

More Honey Please!

Thu, 25 Mar 2021 14:07:00 GMT

I remember my first trip to an apiary in California. I was excited to see how bees lived and how they made honey but knew very little about it. After a quick educational lecture about bees, honeycomb and honey, the bee farmer gave me a spoon filled with delicious, raw, unfiltered honey. That was the moment that I realized what I’ve been missing all along. There is no comparison for real honey!

Delicious in tea, over cakes, over ice cream and an excellent antibacterial agent, honey is a must-have for every home. Today, I get my honey from Bramble Ridge Honey Farm. Pamela, a representative of Bramble Ridge, tell us about her Apiary.

“At the beginning of the fall/winter season, when the outside temperatures fall below 57 degrees Fahrenheit, honeybees form a cluster, basically a ball of bees, inside their hive.

The cluster of bees starts near the bottom of the hive. As winter progresses, the cluster moves its way upward through the hive, eating their stored honey as they move.

In the center of the honeybee cluster is the queen bee. The honeybees making up the outside layer of the cluster form an insulation around all the other bees. Honeybees INSIDE the cluster vibrate their wing muscles, which produces heat and warms the cluster. The center of a winter cluster of honeybees is always about 95 degrees Fahrenheit!

As the honeybees making up the outer insulation layer of the cluster become chilled, the bees from inside the cluster move to the outside and push their sisters in towards the warmer center.

The honeybees work as a single unit, keeping the queen safe, and equally sharing their warmth and their honey with all of their sisters. Ideally, when they reach the top of the hive, and have eaten their honey stores, spring arrives!

Fun Fact: Honeybees do not defecate inside the hive. On warmer winter days, they take short ‘cleansing flights.”

For more information, please visit Bramble Ridge Honey Far

Together We’ll Rebuild

Tue, 09 Mar 2021 15:15:00 GMT

Last year, countless people in our community faced hardship. Some lost jobs, some lost businesses, some ended up homeless and in shelters and despair was the common feeling. Farmers are, at heart, nurturers. We tend to soil, we tend to seeds, we tend to food and we tend to our community. That’s why, as a community facing extreme monetary setbacks, it’s imperative that we offer our services to all people regardless of income.

Last year, a young lady came up to me and told me that she would love to shop with us but she’s on a fixed income. I told her that many of our customers participate in our EBT program. I explained briefly how it worked and that she’ll be able to enjoy as much produce and baked goods as anyone else. I urged her to fill out her information at the Information Tent, get her black and green wooden coins and begin enjoying organic foods and non edibles. By the end of her shopping spree, she left happy with an armful of greens, breads, jams and meats.

2020 was a year that made many of us regroup and reconsider. As I walked Main Street and looked at some now empty stores, it saddens me to think that so many within our community feel as if they have no options except fast food and sugary drinks. Good nutrition fills you up so you need less of it to be satiated. Bad nutrition is empty calories so you’ll need more and more to feel full. When you do the math, you’re spending more money at fast food restaurants than at our market.

The Monroe Farmer’s Market is proud and honored to accept EBT (Food Stamps) and their non-edible equivalent. If you are struggling to pay the bills and to keep the refrigerator full, come to our family-friendly market. We have nutritious and delicious foods that’s more filling and better for you. You’ll enjoy fresh kale, homemade soups, buttery pull-a-part bread, smoked kielbasa and handmade soaps.

Bring the family this May 1 ^st and let’s rebuild our community together.

Article by Azizi Dayo

Polish Delight

Tue, 23 Feb 2021 20:33:00 GMT

Picture it: You just got home after a long day at work. You’re pressed for time and the kids will be coming home soon. What’s for dinner???

I sat down with the owners of Wedzonka LLC, an authentic Polish Smoke House, and learned a bit about their foods and culture.

“We take pride in our cooking and make it with love,” says owner, Barbara Stanczak. “Our favorite products are Kabanos links and Kielbasy because it reminds me of my childhood.” Wedzonka also offers delicious ham, bacon, tenderloin, pork pate, blood sausage and yummy jams and sauerkraut! Made with zero preservatives and additives, you are sure to get the finest cuts of meats made with the best organic ingredients.

“We use birch, oak, hickory, wild cherry, apple and peach trees to smoke our meats!”, Barbara adds enthusiastically. “These hot and cold methods of smoking only adds to the flavor and richness.”

I don’t know about you, but a hickory smoked sausage for dinner sounds like heaven right about now. And don’t forget the sauerkraut!

Barbara is kind enough to give us a free recipe for jam straight from her parents and grandparents. Visit Wedzonka at the Monroe Farmer’s Market beginning May 1 ^st for more delicious treats.

Article written by: Azizi Dayo

Recipe for jam

Other favorite products to make is peach and strawberry jam because the aroma is very delicate and fresh and tasty. Clean the fruits, peel the skin from peaches and cut into small pieces. Put everything on a banking sheet and bake in the oven around 6-8 hours at 350 F. If there is any juice then you have to pour it into a bowl. Mix the fruits in a blender and add a little honey at the end. Then put the fruits into a jars and pasteurize around 3-4h for 3 to 4 times.

Dutch Hill Preserves

Wed, 10 Feb 2021 20:47:00 GMT

When I was younger and living in Canada, I remember those cold mornings on the farm. My mother used to coax us out of bed with freshly made buttermilk pancakes topped with rich maple syrup. I can almost taste that sweet, slightly gooey topping now. Until today, long after our move, I still think about those pancakes and that syrup.

As I got older, my tastes became more discerning. That’s why I only buy syrup from Dutch Hill Preserves. They’ve been producing syrup since 2001 and their community loves them for it.

Here is Dutch Hill Preserves, Laleña, on her family’s enterprise:

“The maple Sugaring season typically lasts a short 4-6 weeks. Though as many may have noticed, that this winter hasn’t been particularly cold. Sugarmakers are starting to see the effect of climate change. The seasons are starting earlier than the traditional month of March, and in some years lasting upwards of 8 weeks due to such fluctuating temperatures.

It is due to these temperatures ( and college break for two of the three boys) that Laleña and her family started tapping their maple trees this week. Dutch Hill Preserves has upwards of 3000 taps. The tapping process takes a couple days, even with all repairs and replacement of drops done in advance.

If the weather remains as it is, Dutch Hill Preserves might be boing sap into syrup before long.

Dutch Hill Preserves hosts a weekend of maple tours during their open house in March. This year’s open house is currently slated for March 13th and 14th, 2021. This is subject to change due to the pandemic, but we are going to try our best to continue the tours this year. “

That sounds fantastic! I know my mouth is watering just hearing about it! To contact her, here is her information below:

Laleña Stirr

Dutch Hill Preserves, Co

344 Dutch Hill Road

Canadensis, Pa 18325

570.242.3406

Opening Day 2021 – May 1st

Tue, 12 Jan 2021 15:18:00 GMT

Opening Day May 1 2021 Saturdays

We have been extended through January 2021 in Courthouse Square

Wed, 28 Oct 2020 12:10:00 GMT

Check out who is here…..Every Saturday! through January 2021

Thank you to our customers for wearing masks at the market!

Thu, 02 Jul 2020 23:56:00 GMT

Thank you to all of our customers for wearing masks and practicing social distancing! Because of your conscientious practices PA #’s are staying low and the Monroe Farmers’ Market is going strong! Let’s keep up the good work! We’ll see you this Saturday, July 4th from 8-noon at Courthouse square, Stroudsburg!
https://thehill.com/ homenews/state-watch/ 505494-pennsylvania-issues- order-requiring-people-to- wear-masks-in-public

Here’s a great Fathers’ Day idea from Lalena and Jamie from Dutch Hill Farm

Fri, 19 Jun 2020 13:45:00 GMT

Here’s a great Fathers’ Day idea from Lalena and Jamie from Dutch Hill Farm “This Saturday to honor Father’s Day, we are offering for $25, a Large flask of our bourbon barrel aged Maple syrup and a jam of your choice. To complete the gift we are also including two Dad approved recipes.”
Make that Dad in your life happy! Come to the MFM, Saturdays from 8-noon

What did you find at the market this past #Saturday

Fri, 19 Jun 2020 13:41:00 GMT

What did you find at the market this past # Saturday
Share your pictures, recipes, and finds from the @Monroe Farmers Market
# MonroeCountyPA # FarmersMarket # BuyLocal # SupportSmallBusinesses # FarmToTable # Homemade # Poconos

# PoconoProud

Welcome to our new vendor

Fri, 19 Jun 2020 13:38:00 GMT

Welcome to our new vendor, Bandit Bones ! Owner and baker, Allyson says, “Bandit Bones is a locally owned business proud to provide all natural dog treats. “Your dog will woof them.”
Stop by the MFM and treat your pupdogs!

SNAP/Double Bucks program

Fri, 19 Jun 2020 13:36:00 GMT

Spinach and Potato Soup with Poached Eggs

Sat, 14 Apr 2018 20:48:00 GMT

With spinach and fresh eggs in the market, now is the time to make this simple classic French soup.
Serves 4

1/3 c Extra Virgin Olive Oil
1 c Onion, chopped
2 Clove Garlic, minced
2 lbs Fresh Spinach, washed, trimmed of stems and torn
5 small Potatoes, sliced
1 Qt Chicken Broth
Salt & Pepper to Taste
Pinch Tarragon
4 Eggs

In a wide, shallow saucepan heat the oil over a moderate flame; add the onions and saute till they just start to color, add the garlic and continue cooking till the garlic is pale gold. Add the spinach to the pan, turning to coat well, and cook until tender, about 10 minutes. Add the potatoes, broth and seasoning, and simmer, uncovered. When the potatoes are cooked through, break the eggs on the surface of the soup and cook them very gently, basting with some of the broth.
When the eggs are done the way you like, serve the soup directly from the pot with an egg in each bowl.

Chef Mike Abate, “Mayor” of the Market

Mon, 22 Jan 2018 11:34:00 GMT

Mike Abate’s plans whirl like dervishes. The new Market manager projects the Monroe Farmers Market will be a center of delicious food in Northeast PA, a gathering point for chefs who will showcase farm-raised ingredients in their restaurants. “I believe that the Monroe Farmers Market is the best community event our area has to offer,” he says.

One goal is to increase variety in the Market. “I am presently seeking out vendors, new and exciting prospects,” he says. “For example, pickle vendors, vinegar producers, etc.”

In the meantime, he plans to raise regional awareness of the Monroe Farmers Market. “A lot of people I talk to don’t know about it,” he says. At every event he attends, Mike discusses the benefits of the MFM. He visits chefs in their restaurants and invites them to make the scene. “I have brought the Farmers Market on to television appearances, as well as several radio programs.”

Mike’s capstone, the Chef’s Tent, a planned hive of activity sponsored by Shawnee Inn, proposes activities like local chefs preparing foods from the Market, cooking competitions, and demonstrations with a spotlight on nutrition. “It is a place of education, growth and community.”

It is Mike’s love of community that compels him to work toward increased participation from low-income clientele. “All communities thrive when love is the force that connects us all. The MFM is our representation of this,” he says. “There is profit here, but we are authentic. A strong Farmers Market is a strong Community.”

It’s a SNAP to Double Your Bucks at Monroe Farmers Market

Wed, 17 Jan 2018 13:34:00 GMT

United Way of Monroe County fights hunger with an option to double SNAP purchases

United Way’s “Double Bucks” Program is an opportunity for SNAP participants to DOUBLE up to 20 of their SNAP dollars at the Monroe Farmers Market. The program provides an incentive to increase access and affordability of fresh fruits and vegetables to families on limited budgets.

“Healthy food is good medicine that all people need,” says Jennifer Strauch, who leads the effort behind the local Hunger Coalition. In Monroe County, only 8% of residents report eating a recommended 5 fruits and vegetables every day, a percentage which United Way of Monroe County hopes to increase with this initiative.

Advantages of the “Double Bucks” Program are 3-fold:

“When we work together, we have the ability to impact lives in a meaningful way,” says Strauch.

Roasted Garlic Mashed Potatoes

Sun, 14 Jan 2018 14:38:00 GMT

1 Head Garlic
1 Tb Extra Virgin Olive Oil
2 Lb New Potatoes
+- 1/2 C Cultured Lowfat Buttermilk
Salt & Pepper to Taste

Rolling Hills Farm

Thu, 27 Apr 2017 11:24:00 GMT

Kale Yeah!

Wed, 12 Oct 2016 01:48:00 GMT

Fall Farmers Market Recipes

Fri, 23 Sep 2016 19:51:00 GMT

Tips for visiting your farmers market!

Thu, 02 Jun 2016 16:09:00 GMT

1. Bring your own bags. Most vendors have bags in case of an emergency, but bringing your own bags is better for the environment and saves your farmer the added expense of providing them. If you have insulated cooler bags, those are ideal for carrying meat, cheese, and other cold items.

2. Carry cash. Cash is usually the best way to shop the market. Some farmers and vendors do have card readers, but carrying cash allows our farmers and vendors to avoid processing fees. And if you forget to bring cash or run out during your visit – don’t worry! The market has ATM services available for a $2 fee. Stop by the info table to get tokens (which spend just like cash) using your credit or debit card.

3. Visit on rainy days, too! Bad weather may make you want to curl up in bed and stay at home, but please remember – our farmers had to endure that weather to harvest your food and to set up at market. Your support is always appreciated – especially on rainy days!

4. Eat seasonally. Our market is producer-only, which means that what you see on your farmer’s table is what they have grown or produced themselves. (At some markets, farmers buy produce and other items from outside sources to provide a greater variety to customers, but ours is not one of them.) Because of this fact, our selection is limited to what we can grow in our region/climate at that specific time of year. Eating seasonally means learning to shape your meals around what is available. It’s a bit of a challenge, and involves being versatile with your meal planning, but doing so more directly benefits your local growers, your local economy, AND our environment.

5. Sample all the things! Many of our vendors offer free samples of their products, so be sure to try what they offer. You never know when you’ll discover your new favorite market treat!

6. Allow plenty of time to shop. Unlike the supermarket, rushing through the aisles and tossing things into your cart isn’t necessary here. Shopping your farmers market is an enjoyable experience! Try allowing plenty of time to stroll around the circle, see what’s new, enjoy our live music, grab a cup of coffee, and visit our community tent. We offer our community tent to local, non-profit organizations free of charge so that they can spread awareness of their services. Stop by and meet and greet these organizations to stay abreast of current events and offerings.

7. Chat it up. Our farmers are incredibly knowledgeable and passionate about what they do. They will answer your questions about their growing practices or provide recommendations on how to prepare a certain item if you’re not sure. Don’t be afraid to ask.

–The Monroe Farmers Market crew

Why you should eat local and seasonal at Thanksgiving time

Tue, 17 Nov 2015 00:11:00 GMT

How far does your produce travel to reach your Thanksgiving day table? If you shop at your local farmers market, not very far at all. But if you buy produce from a grocery story, your food is likely traveling over a thousand miles on average. Check out this post by Sustainable America, and read below to discover why it’s important to #eatlocal during the holidays (and as much as possible!).

1. It’s good for your taste buds

Heritage and heirloom varieties of meat and produce typically found on smaller farms offer more flavor and unique variety.

2. Good for the environment

By supporting small and sustainable farms, you can help reduce the impact of industrial farming and promote the use of environmentally friendly farming methods. Reduce the amount of miles your food travels and you’re reducing carbon emissions.

3. Good for your community

When you buy local, more of the money you spend goes directly back into your community, creating jobs and supporting local business.

4. Good for farmers

Farmers are becoming a vanishing breed, and it’s no surprise since they receive less than 10 cents of the retail food dollar. Local farmers who sell direct to consumers at farmers markets get full retail price. That’s good for farmers, their families, and our future.

5. Good for animals

If animal welfare is important to you, or if you have concerns about the environmental impacts of factory farming, knowing where your food comes from can help you goose farms that meet your standards.

6. Good for your health

Fresh produce loses nutrients quickly. Locally grown food purchased soon after harvest retains its nutrients.

(Source: Sustainable America )

Stuffed Acorn Squash

Thu, 29 Oct 2015 13:31:00 GMT

Aspen Ridge Farm will have Apple Maple Sausage made with their pasture raised, soy-free pork this week, October 31st. This sausage is loose (no casing) and perfect for adding to Thanksgiving stuffing or other side dishes, forming into breakfast patties, or in this deliciously simple fall recipe:

Stuffed Acorn Squash

Cut squash in half, scoop out the seeds, and roast at 375 degrees until the flesh is fork tender. Remove from the oven and slightly cool. While squash is roasting, prepare your stuffing.

Dice your onion and cook in a large skillet until soft. Add your loose sausage and cook until the pork is no longer pink. Add the salt and pepper. Scoop out some of your cooled acorn squash and add to your sausage/onion mixture. Give it a good mix and then return to your acorn squash bowls. Bake for an additional 15 minutes.

Purple potatoes rule!

Fri, 02 Oct 2015 01:04:00 GMT

Thanks to the Employee Council at Pocono Medical Center for this helpful and beneficial information about purple potatoes. This fall & winter these gems will be available at the market. Pick some up when you see them and try one of the recipes below! Purple potatoes can be a healthy addition to your diet.

Purple potatoes are a type of potato popular in South America, with their origins in Peru and Bolivia. These potatoes have many uses and a striking purple color that can brighten up any dish. Besides adding color to your table, these potatoes can be beneficial to your health due to their abundance of antioxidants.

Background

Purple potatoes are a variety of potato with a purple-colored skin and flesh. There are several different types of purple potatoes such as Purple Majesty, Purple Viking and Purple Peruvian. When sold commercially, these potatoes are often the size of a golf ball, though if left to reach full maturity they can grow to a larger oblong shape. Purple potatoes are available year-round and are typically dry and starchy with a slight earthy and nutty flavor.

Nutritional Value

Purple potatoes are very similar to the popular Russet potatoes in nutritional value. One-half cup of purple potatoes contains 70 calories, 15 grams of carbohydrates, 1 gram of fiber, 2 grams of protein and no fat. One-half cup of Russet potatoes contains 66 calories, 16 grams of carbohydrates, 1 gram of fiber, 1 gram of protein and no fat. The one significant difference between purple potatoes and Russet potatoes is the antioxidant content; purple potatoes contain 4 times as much antioxidants as Russet potatoes. Anthocyanin is a pigment that creates the purple color in the potatoes and also acts as an antioxidant.

Health Benefits

All potatoes are naturally high in potassium, which helps regulate blood pressure. But the extra antioxidants in purple potatoes make them even more effective than other potato varieties. A study conducted by the USDA among overweight participants suffering from hypertension reported that consuming six to eight golf ball-sized purple potatoes twice daily for one month reduced blood pressure by an average of 4 percent. These antioxidants also strengthen your immune system and can help prevent certain heart diseases and cancers.

Uses

Purple potatoes have a medium-starchy texture, making them versatile and suitable in most recipes that call for potatoes. Used in potato salads, they can give a pop of color to a typically bland-looking dish. These potatoes will keep their shape when baked but also mash and blend well after boiling for use in mashed potatoes and soups. Purple potatoes have a delicate skin which contains many of the beneficial nutrients. This skin should be kept on when cooking to gain the maximum nutritional benefit.

Purple Potatoes with Rosemary and Olives

Total Time: 35 min
Prep: 5 min
Cook: 30 min
Servings: 4

• 1 pound baby purple potatoes, scrubbed
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 to 3 teaspoons fresh rosemary leaves, chopped
• 1/4 cup pitted kalamata olives, cut into thin slivers
Fast. Easy. Delicious. Made in 30 minutes or less!

Directions: Put the potatoes in a large saucepan with enough water to cover by 2 inches; season with salt. Bring to a boil over high heat, and then reduce the heat to maintain a steady simmer. Simmer until a paring knife just pierces through the potatoes, 20 to 25 minutes. Meanwhile, combine the oil and rosemary in a small skillet. Heat over medium heat until the rosemary sizzles; cook until fragrant, about 1 minute, and then remove from the heat and let stand. Drain the potatoes. When cool enough to handle, use a thin-bladed sharp knife to cut each in quarters. Very gently toss with the rosemary oil and olives. Season with salt and pepper. Serve warm.

Purple Potato Salad

Total Time: 35 min
Prep: 15 min
Cook: 20 min
Servings: 6 to 8

• 2 pounds small purple potatoes
• 1 purple onion, diced
• 2 celery stalks, chopped
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 1 cup mayonnaise
• 1/4 cup Dijon mustard
• 1 teaspoon celery seed
• 1 teaspoon cayenne
• 1 tablespoon white vinegar
• 1 lemon, juiced
• Salt and pepper, to taste

Directions: Bring a pot of salted water to a boil. Boil the potatoes until fork tender but not mushy, about 20 minutes. Drain, then rinse in cold water, and cut in quarters. Place the warm potatoes in a large bowl and toss with onion, celery, dill, and parsley. In another bowl, stir together mayonnaise, mustard, celery seed, cayenne, vinegar, and lemon. Check seasoning. Add the dressing to the vegetable mixture. Toss gently to coat taking care not to mash the potatoes. Season with salt and pepper.

Preserving Summer.

Fri, 21 Aug 2015 00:03:00 GMT

About half of the corn was wrapped in foil and frozen on the cob while the other half was cut off and cooked cream-style using my great-grandmother’s recipe. That recipe is one of my fondest memories of home.

At the end of the day, the finished product was split between our individual homes and freezers, and we all enjoyed it throughout the year to come. The same would be done with tomatoes, beets, pickles, etc. It’s a fair amount of work, but oh-so worth it.

So my Aunt did exactly what anyone else in the family would do who was tasked with keeping a big secret- she called my mom and told her to come over immediately. That’s how my mom managed to snap this photo of the top secret corn machine. Long story short, in case you ever wondered, yes, there are easier ways to process a large amount of corn, but we’ve been sworn to secrecy. That corn machine is now akin to the Loch Ness monster.

It’s funny how food brings people together. And how a familiar taste or recipe can conjure up memories. As summer is now drawing to a close, harvest season is in full swing at the market. We urge you to take advantage of nature’s bounty. Buy some produce for supper this week, and put some away for later . You can even get the whole family involved and create traditions. You’ll thank yourself this winter when the snow is piling up outside and the taste of summer can still be found right there in your own freezer.

-Cathryn
(Monroe Farmers Market volunteer)

A few recipes to try this month…

• Mexican-Style Grilled Corn
• No-Cook Raw Zucchini & Corn Salad
• Roasted Corn on the Cob w/ Cilantro Lime Butter

Corn Fritters

(From the Smith and Hawken Gardeners’ Community Cookbook)

2 cups fresh corn kernels (you may use leftover corn)
1/2 cup milk
1/2 cup all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon butter melted
2 eggs
vegetable oil for frying

Place all of the ingredients except the oil in a medium bowl and blend well to make a wet batter. Set aside for 15 minutes or til thickened a bit. Heat 1/4 inch of oil in a saute pan. drop heaping tablespoons of the batter into the oil. Fry over medium high heat, turning once until golden on both sides about one minute. Serve right away with maple syrup.

Kids Day 2015 was a hit!

Thu, 06 Aug 2015 11:19:00 GMT

Kids Day 2015 was a huge hit! Thank you to all who attended, to our special guests and guest vendors, and to Penn State Extension Office nutritionist Keri Byrne for helping us incorporate education into our festivities. Here are a few photos from the day:

4th of July Grillin’ & Chillin’

Thu, 02 Jul 2015 02:34:00 GMT

Chillin’ out with friends around the barbecue. Ain’t it the life!

At the Monroe Farmers Market we have lots of stuff to make your 4 ^th of July grill-ebration a hit. We have pork and chicken, and lots of fresh veggies for the grill. And plenty of fixins for cold salads.

So what can put your cookin’ over the top? Really good marinades and sauces, that’s what.

Here’s a great marinade that can be turned into a delicious barbecue sauce:

1 Tb XV Olive Oil
2 Onions, peeled & chopped
1/3 C Kikkoman Soy Sauce
1 Beef Bouillon Cube
1 C Shawnee Ale or Red Wine
2 Tb Worcestershire Sauce
1 Tb each Fresh Thyme & Fresh Summer Savory
1 tsp each Fresh Marjoram & Sage
1/4 tsp Ground Fenugreek or Curry Powder
1/2 tsp Dry Mustard
1/2 tsp Black Pepper
1/4 tsp Red Pepper Flakes
2 Tb Sugar
3-4 Garlic Cloves, peeled
1/4 C Rolling Hills Honey Garlic Vinegar
1 C Salad or Olive Oil

Heat 1 Tb olive oil over moderate heat in a sauté pan, add the onions and cook till dark brown, about 10-15 minutes. Transfer to food processor with all other ingredients except the cup of oil. With the motor running, add the oil in a thin stream to make an emulsion. Store, covered, in the refrigerator for up to a week.

Use this sauce to marinate steaks, chops & chicken, or add it to ground beef for different and delicious hamburgers.

To turn this into a barbecue sauce, substitute 1 C ketchup, 1/2 C brown sugar, and 1/2 C red wine vinegar for the salad oil. You can add a drop or two of liquid smoke and hot sauce if you like. Process till smooth, keep refrigerated for up to a week, covered.

Now here’s a fantastic marinade for grilled vegetables:

1/2 C Rolling Hills Garlic Vinegar
1/2 Bunch Scallions
2 Tb Sugar
1 Tb Salt
2 Tb Lemon Juice
2 Garlic Cloves, peeled
1 Tb Worcestershire Sauce
1 Tb Dijon Mustard
1 C Salad or Olive Oil

Place all ingredients except oil in food processor. Turn motor on and add the oil in a thin stream to emulsify it. Keep covered in the fridge for up to a week.

Okay, now here’s the cool part. Go to the Monroe Farmers Market and buy plenty of fresh veggies. When you get home, peel the carrots and cut them up. Blanch them if you want them more tender. Slice your mushrooms, slice your squash and zucchini. Tear up the spinach leaves and wash them. You get the idea. When you’re done with your prep, toss everything together with the marinade and refrigerate overnight.

Next day dump the veggies into a colander set over a bowl to catch the juice. Save that juice!

Place a vegetable screen on your pre-heated grill and char the marinated veggies in batches. Make them as light or dark as you like. Transfer them to that reserved juice as they come hot off the grill.

You can serve them hot, or serve them chilled. Got a crowd to feed? Chill them, boil up some tri-color rotini and chill that too. Fold everything together for a really delicious cold salad.

So there you have it! You can make these up days in advance to make your Independence Day a breeze!

What IS a producer-only market?

Wed, 13 May 2015 10:55:00 GMT

A lot of times when new folks come to the market, especially this early in the season, they wonder, “Where are the tomatoes?” “Why aren’t there oranges here?” “Why are the farmers sold out before the market ends?”

Answer: Our market is producer-only. This means that what you see on a farmer’s table is only what they have grown or produced themselves. This gives you, the customer, complete transparency as to where your food comes from and allows you to literally shake the hand that grows your food. At some markets, farmers are allowed to buy produce and other items from outside sources to provide a greater variety to customers, but the downside is that you no longer know where that food is coming from, how it’s grown, how far it’s traveled, etc. Your supermarket already has that kind of food covered. The downside to a producer-only market is that our selection is limited to what can grow in our local climate at the specific time of year. But isn’t that what eating locally and sustainably is all about?

This year, having had a long winter and a dry late Spring, we went from winter almost right into summer. The volume of produce you see is getting a slow start, but be patient. It will soon be abundant! We challenge you to take the seasonal eating challenge… and learn to shape a few meals per week around what is currently available. Also, talk to our farmers. They’ll be able to tell you what’s growing and what’s coming soon.

Mother’s Day at the farmers market

Thu, 07 May 2015 11:11:00 GMT

1. Cook Mom a meal

Nothing quite says “Thank you” like a home-cooked meal made from fresh, local ingredients. Served as breakfast in bed, or family-style with all the kids gathered around, as long as you clean up afterward, Mom is sure to be impressed with this idea. Try: Sweet & Savory Baked French Toast or Bacon-Wrapped Asparagus , or Chocolate Maple Fudge from our blog.

2. Plant Mom a garden

There are all kinds of ways to improve a landscape through gardening, but you’ll find so much more than florals at the farmers market this time of year. You’ll also find herbs and edible plants as well. Consider the space you have to work with, then visit the market this Saturday morning and ask for advice from Wendy the flower lady. Whether you decide on a back porch container garden of herbs or just a few bright floral accents, you’re giving a gift that can be enjoyed time and again.

Visit the market info table to purchase MarketBucks. They work just like gift certificates, and this gives Mom the freedom to shop at her leisure. MarketBucks are available in $5 denominations and they can be spent with any vendor at Monroe Farmers Market. They do not expire. Want bonus brownie points? Build a gift basket and add MarketBucks to it. It’s easy to make a nice gift… even on a budget.

4. Experience downtown Stroudsburg with Mom

Enjoy a nice, sunny, Saturday morning at Monroe Farmers Market in Courthouse Square with live music by Mike Pilgermayer. Start the day by sampling jams and wine, and pick out some new goodies together. Sip a coffee drink from Mountain Ridge Coffee. Gather ingredients from market vendors and plan a meal you can cook together. Once your market shopping trip is done, head into downtown Stroudsburg and experience the local art scene at the galleries including Artspace Gallery, Soho in the Burg, or Origins Gallery. Bet you didn’t know there were so many?! Round out your morning with delicious local cuisine at a downtown restaurant or café.

Remember, “it’s the thought that counts” absolutely applies on Mother’s Day. Take the time to consider what your Mom likes and what makes her unique. It’s a safe bet you’ll find something that will make her smile right here at your local farmers market – even if it’s just a day spent together.

Bacon Wrapped Asparagus

Thu, 07 May 2015 10:45:00 GMT

Trim the tough asparagus bottoms, then wash and pat it dry. Slice each strip of bacon down the center into two long, thin pieces.

Wrap a length of bacon corkscrew fashion around each asparagus spear and place on a foil-lined baking sheet. Place the baking sheet in the top third of a COLD OVEN. Yes, you read that right. A cold oven. The wrapped asparagus needs be in the oven during preheat so the bacon will hold its shape. Turn the oven to 400° and bake about 20-25 minutes, or until the bacon is crisp. Serve it immediately.

Maple Sugaring

Tue, 05 May 2015 11:10:00 GMT

Laleña Stirr of Dutch Hill Preserves in Canadensis Pennsylvania knows her trees. And well she should: a field trip in second grade introduced her to the process of maple sugaring. “I’ll never forget that experience and the taste of pure maple syrup. I knew I wanted to be able to do that,” she said.

In professional operations today, sap is conveyed to sugar houses where it is boiled over wood-fired evaporators, concentrating and caramelizing until it achieves the flavor and amber color we know as maple syrup.

Sapping is over for this year, but was in full swing only a few weeks ago. When daytime temperatures were above freezing and nighttime temps dipped below, maple sap started “running”, as they say. Laleña and her husband Mike bored into the trunks of their sugar maples to collect sap moving up from roots to branch tips as the day warmed, and then back down as the night froze.

Winter was a bit long in the tooth this year, and temperatures did not go above freezing during the day until mid-March.

“Sugaring season got a late start due to the cold weather that wouldn’t let up,” said Laleña, who usually begins her process almost a month earlier than she was able to this year. “Maple sapping is a short season that can span anywhere from four to six weeks… eight if we’re really lucky.”

When spring arrives in earnest and the trees bud, sugar season is over. The sap structure changes and takes on the flavor of lumber when cooked. Other factors can influence taste as well. Syrup made from sap collected and left too long before boiling will be stringy and have an awful, sour taste.

But the clean flavor of Dutch Hill Preserves maple syrup is a perfection that cannot happen on its own. Full of complex caramel overtones with a buttery finish and no trace of off tastes, it can only be the result of hard work and long experience.

“We process the sap we collect very quickly and turn it into syrup. It doesn’t sit around for days,” Laleña says, her arms folded almost defiantly. “Also, we watch the weather and our trees very closely near the end of the season to catch them before they bud. The different sugar bushes can end on different days depending upon location and sun exposure, and when any of the trees bud, that section is done for the year.”

Laleña and Mike started sugaring thirteen years ago with only twenty-five buckets and taps, and have grown to two thousand taps with tubing that carries the sap directly to their sugar shack. Today the whole family is in on it, their three boys helping to stack the cords of wood needed to fire their evaporator.

Laleña is quite serious about her business, but with a smile says, “I encourage anyone with mature maple trees to make their own syrup. It’s a great experiment the whole family can get involved in!”

________________

Chocolate Maple Fudge

Cut this fudge into small pieces to make a perfect pop-in-your-mouth-pick-me-up. One tiny serving of this super rich fudge is enough to satisfy almost any craving.

Butter an 8×8 pan. Put all ingredients into a food processor and mix until smooth. Spread fudge into pan and place in freezer for about an hour. Remove from the freezer, cut into bite-sized pieces and enjoy!

Keep stored in a glass container in the freezer.

Pork: It’s what’s for dinner

Thu, 05 Mar 2015 14:31:00 GMT

These recipes come from Farmer Meredith at Aspen Ridge Farm. You’ll find the meat products you need at the market this Saturday, plus other vegetables to make a great, nutritious dish.

Our family prefers to not subscribe to the modern American version of fast food, and I’m sure our market customers would agree with those sentiments. Unfortunately schedules are tight, days are long, and time is often short resulting in a lack of meal planning. On those days I pull from my arsenal of fast food recipes that utilize nutritious alternatives to burgers and fries. Here are two ideas that I hope will inspire you to stock up and prepare for your next chaotic day! Feel free to chat about other quick meals on Saturday when you’re stocking up on meats and eggs.

Braised Italian Sausage with Root Veggies

• 1 lb. Sweet or Hot Italian Sausage (ideally pasture raised, organic pork for your best nutrition)
• ~4 cups Stock/Bone Broth (Can be chicken, beef, veal, lamb, pork or combo. Just pick your favorite)
• ~2 cups diced root veggies (we like carrots and potatoes)

We always have stock and root veggies on hand during the winter months for quick meals like this. In a pinch, sausage defrosts quickly. Place all the above ingredients into one pot and bring to a boil, then reduce heat to a simmer. Sausage needs about 15 minutes once the pot is boiling, and my veggies usually take about 30 minutes until soft. Need it done faster? Dice your veggies finer. I find the seasoning from the sausage flavors the entire pot so I don’t need to take the time to taste and season, but your taste buds might differ. Adjust accordingly.

Have a bit more planning time, but need a hands off meal? Place all the ingredients above into a crock pot and cook on low for a few hours. Taking the extra minutes to peel and dice winter squash makes a nice addition to the crock pot version. Even consider doubling the batch in a large crock pot for a second dinner/lunch leftovers.

Ultra Quick Veal Cutlets and Side of Choice

Really short on time? Veal cutlets are very thin, so they defrost and cook extremely quickly. Pasture raised veal has more flavor than conventional, and lacks the guilt of confinement raised veal. It pairs nicely with just about any side of your choice. Salad, sautéed carrots, left over casseroles, etc. Think quick.

Heat a frying pan on medium heat, with your fat of choice (butter is great with cutlets). Lightly salt and pepper both sides of the cutlets and place on your preheated pan. I fit about 4 cutlets across my pan and as soon as I lay them out, the edges are browned and it’s time to flip. Cutlets are tender unless over cooked, and they cook extremely quickly. If you’re new to cutlets, try cooking one and then testing so you don’t accidentally over cook the entire batch.

Enjoy!

Honey Roasted Pork Chops with Apples and Onions

Thu, 19 Feb 2015 14:28:00 GMT

Aspen Ridge Farm’s pasture-raised, soy and GMO free pork is back in stock for Saturday’s market!

During the growing season, Aspen Ridge pigs are rotated through pastures and woods to allow them to forage as much as possible. In the winter months they provide dried forage in the form of hay for the pigs to munch on. The pigs receive a breakfast and dinner of grains sourced from local farmers that are custom-ground and mixed. Since they don’t leave grain out for the pigs the entire day, it encourages their foraging and results in a nice red meat with an exquisite flavor.

The following recipe is one of farmer Meredith’s favorite ways to cook pork chops in the winter. The dish makes fabulous pan juices that she likes to serve over mashed potatoes. Virtually all of these ingredients are available at the market and utilize in-season, winter storage crops of apples, apple cider, onions, and potatoes (for the mashed potatoes).

Honey Roasted Pork Chops with Apples and Onions

Preheat oven to 350 degrees.

Combine the salt, pepper, and sage; rub into the meat. Pour the olive oil into the heated ovenproof skillet, and sear the chops over medium heat, 1 minute per side or until browned. Remove from the heat, add the cider, sliced apple, onions, and raisins. Drizzle with honey, cover, and roast for 1.5 hours or until fork-tender.

Recipe from The Grassfed Gourmet Cookbook by Shannon Hayes. This is farmer Meredith’s favorite cookbook and she’ll have it at the market for you to flip through.

Farmer Notes: “I’ve also prepared this recipe using my crock pot with great success. Sear the chops and then place them in your crock pot instead of oven, adding all of the above ingredients.”

Slow Roasted Root Vegetables

Thu, 19 Feb 2015 12:01:00 GMT

We think of coffee for drinking, naturally, and sometimes for baking, but rarely for cooking.
Well think again! We have a super simple, elegant way to prepare root vegetables by slow roasting them on a bed of coffee beans.

Root Vegetables Slow Roasted on Coffee Beans

Spread the coffee beans in the bottom of a heavy pot like a Dutch oven or enameled cast iron roaster with a tight-fitting lid.

Lightly oil the veggies, season, and place in a single layer over the coffee beans. Depending on their size, bake 1-2 hours until the vegetables are tender and succulent. Discard the beans and serve the roasted vegetables either hot or cold.

GAME ON!

Thu, 29 Jan 2015 14:20:00 GMT

If a recipe is fast, easy and good, does that make it cheating? OF COURSE NOT! Here’s some great ideas from the Monroe Winter Farmers Market for your Super Bowl party that take only minutes to prepare.

First of all, Toy Cow Creamery makes homemade potato chips (you read that right. homemade.) and an incredible onion dip. But here are more ideas to keep the party going:

Pretzels & Dip

Gourmet mustards from Apple Ridge Farm

Load up on soft pretzels or pretzel chips from Apple Ridge Farm, then grab some of their Garlic Radish Dip and Pretzel Mustard. Here’s a little something extra you can do with that mustard.

1 Jar Apple Ridge Farm Pretzel Mustard
1/2 c Bramble Ridge Honey
1/2 c Dutch Hill Raspberry Preserves

Mix.

Try this:

Sweet & Spicy Cheese Puffs

Makes about 4 dozen

Preheat Oven to 375º

These can be assembled a day or so ahead and kept in the refrigerator, then baked on Game Day.

1 Package Frozen Puff Pastry, thawed
8 oz Cranberry Creek Chevre Fresh Goat Cheese
1 Jar Dutch Hill Preserves Hot Pepper Jelly
Cut the pastry into 3″ x 3″ squares and press them into mini muffin tins. (Spray those tins good with no-stick first!)

Crumble the cheese into the shells and top each with a dollop of hot pepper jelly. (They can be made ahead to this point. Cover with plastic wrap and refrigerate til needed.)

To bake, place them in the middle of a preheated 375º oven for about 10 minutes until the pastry corners are golden brown. These yummy puffs can be served hot or room temperature.

Zestomato Spread with Bagel Chips

Zestomato Spread from Special Lady’s Specialties

Here’s a great one from Virginia Romagno of Special Lady’s Specialties. Soften an 8oz package of cream cheese and top it with a Jar of Special Lady’s “Zestomato”. Surround it with Daily Bread Bakeshop Bagel Chips and you’re good to go with something sweet, spicy and crunchy!

Hummus from Irene’s Greek Delites

Then of course, who can forget; Irene’s Greek Delites offers several flavors of hummus made fresh each week. Choose from several flavors; garlic, jalapeño, and more!

Farm Basket Frittata

Fri, 23 Jan 2015 00:25:00 GMT

Farm Basket Frittata

Poke around at the farmers market, buy the vegetables that appeal to you, and turn it into a frittata. So what’s a frittata?

Frittata is an open faced Italian-style omelette finished under the broiler, then cut and served in wedges. It makes a great, quick dinner. The veggies in this recipe are only suggestions, feel free to mix and match here.

Serves Four People
Preheat Broiler to High

In a non-stick frying pan, heat oil gently with the garlic clove. When the garlic is golden brown remove it from the pan, mince, and reserve. Add the onion, and after 5 minutes add the peppers. Mix and cook over moderate heat for a 10 minutes, then slip in the potatoes. After mixing and seasoning well with salt and pepper, cover the pan and let it simmer over a low flame 10 -15 minutes, until the onions are soft and sweet. Uncover the pan, pour in the vinegar, increase the heat and let it cook until the liquid is reduced.

Beat the eggs in a bowl with the garlic and a little salt and pepper. Pour them over the vegetables, mix well, and let the omelette cook gently without touching it. When it is well set on the bottom put the pan under the broiler until the top of the frittata turns golden brown. Cut the frittata like a pie, and serve with a big fresh kale salad and crusty bread.

So a dog walks into the bar…

Mon, 19 Jan 2015 18:03:00 GMT

A dog walks into a bar and orders a beer.

“You got some ID?” growls the bartender.

“I’m twenty-one in dog years and Hey! I’m a talking dog! How many talking dogs you get here anyways?”

The bartender wags his head. “Okay, sure. You want a drink? The bathroom is down the hall on the left. There’s plenty of blue water in the bowl so help yourself.”

The dog rolls his eyes and says, “Gimme a Meatloaf’s Kitchen Spent Grain Treat instead.”

“Alright, here. I’ll even unwrap it for you,” says the barkeep. “Hey! How you gonna pay for this!?”

Just then a cat walks in, jumps up on a stool next to the dog, and rubs herself against him.

“Miss Kitty’s got it,” says the dog. “It’s in her purrrse!”

The barkeep bears his teeth and the dog runs yelping out the door with the treats in his mouth.

Next day a headline in the paper reads:

MAN BITES DOG
Gets Cat Scratch Fever

MEATLOAF’S KITCHEN…

Melanie from Meatloaf’s Kitchen sells her homemade dog treats to customers and specialty shops from all over the country. How lucky are we that she’s here weekly at Monroe Farmers Market?! Make your pups extra happy this Valentine’s Day. Pick up treats in assorted flavors. Meatloaf’s treats never contain preservatives. Feel free to email her ahead of time with with any special requests! www.meatloafsdogtreats.com

And hey, don’t bite the dog!

Kale, Prince in Pauper’s Clothes

Fri, 16 Jan 2015 02:58:00 GMT

Kale might look like something that grows in the wild, but of all the super healthy greens kale is king. In addition to its vitamins, minerals, antioxidants and phytochemicals, kale has lots of fiber, that stuff that sweeps around and keeps our digestion tidy. It’s loaded with Vitamins C, A, B6, & K and a host of minerals. And can you believe it, kale even has protein .

Saute it with a little garlic, extra virgin olive oil and garlic vinegar for a side dish that goes outstandingly well with lamb. Another cool idea is kale chips. Just bake torn kale leaves drizzled with extra virgin olive oil and a little kosher salt in a 325° oven ’till they’re crisp, about 15-20 minutes.

Sound good? Of course it does!

Kale Salad

What’s Poppin’ this week at the market

Fri, 16 Jan 2015 01:29:00 GMT

Stop by Dutch Hill Preserves’ booth this week to sample maple soda! If you resolved this year to quit commercial soda beverages, making your own fizzy drink is a great alternative. Maple soda is simply maple syrup and carbonated water. What sets maple syrup apart from refined sugar is the benefit of minerals and antioxidants in maple syrup.

The Facts about Syrup vs. Sugar

• 100 grams of maple syrup contain: 7% of the recommended daily allowance of calcium, 6% of potassium, 7% of manganese, 28% of zinc, and 165% of manganese.
• The darker syrups (like Grade B) contain more of these beneficial antioxidants than the lighter syrups.
• One study estimates that replacing all the refined sugar in the average diet with “alternative” sweeteners like maple syrup will increase the total antioxidant load of the diet similar to eating a single serving of nuts or berries.
• The glycemic index of maple syrup is around 54, compared to table sugar which has a glycemic index of around 65 (6). Therefore maple syrup raises blood sugar slower than regular sugar.
• The benefit of sweetening your soda with syrup versus sugar is, YOU control the amount of sweetener that goes into your beverage!

Maple Dijon Salmon recipe

Thu, 15 Jan 2015 15:09:00 GMT

This recipe comes from the maple queen herself, Laleña of Dutch Hill Preserves. It’s a fantastic entrée idea for those nights when you need a great sweet & savory flavor, but are still watching your diet. Enjoy!

•1 pound of wild caught salmon
•2 tsp. Grade B Dutch Hill Preserves Maple syrup
•1 tsp. Dijon mustard
•1 T. grated orange or lemon zest
•Fresh ground black pepper

Directions:

Combine maple syrup, mustard, and zest in a small bowl. Massage onto salmon. Add pepper to taste. Bake salmon at 400 degrees on foil lined tray until fish flakes with fork. Approximately 10-15 minutes. You can also grill or broil. Whichever method you prefer will work. You only need a very little bit of mixture to give the fish marvelous flavor and also reduce that “fishiness” of salmon that many people don’t care for, without reducing the health benefits of those great omega threes! The zest of lemon or orange alleviates the need for any salt.

Winter Vegetable Soup

Thu, 08 Jan 2015 23:40:00 GMT

Think there’s no local produce left this late in winter? Au contraire mon frère and chère. Among other things, we still have onions and potatoes and root vegetables and herbs enough to make a perfect soup. Ward off the chilly weather with a pot of this simmering on the stove.

Saute onions till soft, add the garlic and saute 1 minute. Add all the remaining vegetables and stir-fry over high heat several minutes, then add all remaining ingredients and simmer till vegetables are tender.

This soup is even better the next day.

B-r-r-r-r!

Sat, 13 Dec 2014 00:36:00 GMT

It’s getting chilly out there. Time for a big pot of soup.
The meats and winter produce from the Monroe Farmer’s Market are just the thing to warm those winter nights.

ZUPPA TOSCANINO

What really makes this soup special is Italian-style broth, or “ Brodo .” A whole chicken from Apple Ridge Farm will make not only the most delicious stock you ever tasted, you’ll have a whole chicken cooked for another use when it’s done.

Menegus Farm

Put oil and garlic into soup pot, turn heat to medium, and when garlic is browned remove it and reserve for another use. Add onions to the pot and cook slowly, without browning, until they’re translucent.

In a separate pan cook the pork, breaking it up into small pieces, till done through but not browned. Drain thoroughly and add to onions in the pot. Add seasonings and stock, bring to the simmer, add kale, and simmer about five minutes. Add the potatoes and finish with just a little cream.

BRODO

The holiday season is here

Wed, 10 Dec 2014 12:08:00 GMT

The holiday season is fast approaching, and at Monroe Winter Farmers Market, we have lots going on. The holiday shop is in full swing now; each Saturday, several artists and crafters are joining our regular vendors. It’s a full house inside the Sherman Theater. And if anything goes well with locally-grown, it’s locally-made!

Wire-wrapped pendant by Firehorse Creations

Handmade wreaths by Ross & Ross Nursery

Serving pieces by Mudworks Pottery

Soft wildlife sculpture by Dancing Vulture Designs

Santa in the Market

For the next two weeks leading up to Christmas (that’s December 13th and 20th), Santa will be at Monroe Winter Farmers Market. That’s right – the jolly elf himself. Little ones are invited!

MarketBucks Sale Bundle

To make gift-giving a little easier on the wallet this year, MarketBucks (gift certificates) are on sale. When you spend $25, we’ll give you $30! These come as individual $5 certificates, so they’re the perfect size for giving to co-workers, neighbors, teachers, and acquaintances. They even make great stocking stuffers. You can buy them Saturday mornings 8am-noon at the market or online in our new shop . (Go ahead, click the link!)

Custom Gift Baskets

We’re also adding something new this week. At the market info table, basket making is available. It’s easy… shop at the market, pick out what you want to give as a gift, then bring your purchases to the info table and we’ll assemble and add the finishing touches to your custom gift basket.

If you’re not sure where to start, that’s no problem either. We’ll have baskets already made. Look for the info table near the entrance of The Sherman Theater.

Stocking Stuffer Ideas

There are a lot of great stocking stuffer ideas at Monroe Winter Farmers Market when you look around. Jams, jellies, preserves and gourmet spreads make great stocking stuffers for almost anyone. Our vendors Dutch Hill Preserves and Special Lady’s Specialties have quite a bit to choose from.

Maple Walnut deliciousness by Dutch Hill Preserves

Jars of yumminess by Special Lady’s Specialties

Can you really think of any better gift than those? I think not. Although, the gourmet mustards from Apple Ridge Farm are a pretty good choice, too.

Gourmet mustards by Apple Ridge Farm

Our vendor, The Kitchen Witch, has some great products that make great stocking-sized stuffers. She is not only an artist of soap and wonderful bath products, The Kitchen Witch is a bee-keeper. Her products are made of honey she collects and goats’ milk from her own goats. Soaps, bath bombs, and lip balms are perfectly giftable.

Soaps from The Kitchen Witch

Roasted Squash Soup

Sat, 04 Oct 2014 02:36:00 GMT

Just the thing for cooler nights, a pot of soup made with local winter squash and homemade maple syrup is just the thing. So many of the ingredients in this recipe are available right now at the Market.

A stick blender will make the job an easy one.

Autumn Squash Soup

Stew the celery and onions till translucent in rendered fat, about 10 minutes. Add the squash and stir-fry over high heat until the onions turn golden, 5-7 minutes. Stir in the maple syrup, vinegar, nutmeg, pepper, chipotle and thyme. Cook over high heat until the liquids are reduced by about half. Add the water and bouillon and simmer gently till the squash is very tender, about 15-20 minutes.

Puree the soup using a stick blender, leaving it a little bit chunky, or puree it in batches in a food processor or blender, or pass it through a food mill. Blend in the milk, heat through, and serve.

Leader Dogs Presentation by Stroudsburg Lions Club

Tue, 09 Sep 2014 14:21:00 GMT

Leader Dogs Presentation by Stroudsburg Lions Club
Sep 20 @ 9:00 am – 12:00 pm

Founded by three Detroit-area Lions Clubs members in 1939, Leader Dogs for the Blind empowers people that may seem to have doors closed with the loss of sight. At work, crossing a busy street, or maneuvering a college campus, Leader Dogs for the Blind have the immense responsibility of being the eyes of their human companions. These dogs travel long and challenging paths to become Leader Dogs.

In addition to contributing financially, Lions Club members identify people in the community who may benefit from Leader Dog services and aid clients in filling out applications. With an amazing breadth of support across America and throughout the world, Lions have stepped forward to have a larger role, becoming puppy raisers and hosting breeding stocks of dogs.

Leader Dogs for the Blind is embarking on a campaign to fund the redesign of their kennel facility into a comprehensive Canine Development Center. This project is already underway, and support throughout the campaign will be vital to its success.

Don McConnell, a twenty year Lions Club member and Stroudsburg District Leader Dog person, participated in Leader Dog this summer. He will be at the Monroe Farmers Market on September 20th from 9:00 am till 12:00 noon with pictures and information about the project, and will be available to speak with anyone about the program.

Since its founding in 1939 Leader Dogs for the Blind has provided independent mobility to more than 14,000 people who are blind or visually impaired. The organization’s services are provided free of charge. Leader Dog provides training on how to work with a guide dog, white cane travel and how to use a pedestrian GPS device. They also offer a summer camp experience for teens. To learn other ways you can help Leader Dogs for the Blind and to get involved, call (888) 777-5332 or visit leaderdog.org .

Last Week Recap

Fri, 15 Aug 2014 11:58:00 GMT

If you missed last week, fear not! Here’s what was going on at Monroe Farmers Market.

Kohlrabi: WTH?

Mon, 21 Jul 2014 16:29:00 GMT

Kohlrabi isn’t just super nutritious, it’s super- duper nutritious. And delicious. And did we mention easy to prepare? If you can peel and core an apple, and boil water, you can cook kohlrabi.

What is it? Well, it’s a member of the cabbage family, sort of a turnip-cabbage that grows above ground, with a sweet, delicate flavor. It’s usually boiled and served with a light sauce, which we will be getting to in just a minute, but it makes a really good slaw, too. And please oh please don’t throw out those leaves! Use them like collards or kale. They’re even better, in fact.

Kohlrabi in Its Own Sauce

Serves 4

There are all kinds of fancy pants recipes on the net for Kohlrabi, but the beauty of this dish comes from its simply being made all in one pan. You actually get to enjoy the flavor of the vegetable without all the pretentious frou-frou of pickled slaw carpaccio kohlrabi fritters. Man. Lighten up a little.

Trim the leaves from the bulb and peel it like a potato. The core in one of these things is slightly tougher than a two by four. You will want to rid yourself of it. Quarter the peeled bulb from top to bottom, and lay the pieces on the counter, then use a knife to cut out the hard core center.

Put the water on to boil and salt it a little, then thinly slice the kohlrabi quarters and put them in the boiling water. Meanwhile mash the flour and butter together with a fork. Get it nice and smooth. When the kohlrabi is almost tender stir in the butter paste a little at a time. Continue to simmer a few more minutes, until the kohlrabi is tender and the sauce comes together nice and light. Taste the sauce for salt and pepper and serve.

That’s it. Oh, those leaves? Click here for a great recipe. Sub the kohlrabi leaves for kale in the post under Rolling Hills Farms Garlic Honey Vinegar.

Meet Rose Levy Beranbaum, Author of The Cake Bible

Thu, 17 Jul 2014 00:15:00 GMT

Rose Levy Beranbaum, author of The Cake Bible , will be at Monroe Farmers Market July 26th. She has been called, “Diva of Desserts” and “the most meticulous cook who ever lived.”

The Cake Bible was the 1989 winner of the IACP/Seagram Book of the Year and the NASFT Showcase Award for the cookbook that has contributed most to educating the consumer about specialty foods. A culinary best-seller, The Cake Bible is currently in its 48th printing. It was listed by the James Beard Foundation as one of the top 13 baking books on “the Essential Book List,” and was included in “101 Classic Recipes.”

You can find more info about Rose and her books on her website: www.realbakingwithrose.com

There are a couple ways you can buy the book now and still receive it in time to be signed July 26th:
Buy it on Amazon
Buy it on Barnes & Noble

What’s growin’ on lately…

Tue, 08 Jul 2014 01:11:00 GMT

Lots of great produce is now in season and arriving each week at the market. If you haven’t been lately, here’s a little glimpse at what’s in season!

Volunteer with us!

Mon, 07 Jul 2014 22:18:00 GMT

We are looking for a few willing volunteers. Responsibilities might include selling t-shirts, helping set-up booths and events spaces, working at the info tent, helping promote events, and more. Fill out the form below, and we will call or email you as needed.

Freak Storm

Tue, 10 Jun 2014 14:31:00 GMT

A fast moving storm hit Market member OHF Orchard, destroying sixty of their 110 acres of fruit. They didn’t have long to wait.

On May 22, warnings from the Mt Holly weather station sounded from Joe O’Hara’s truck radio. Headed for his orchard was a storm system with winds of 105 mph and three inch hail that had shattered windows at the Berkshire Mall. Trained observers spotted a funnel cloud. Hail stones covered the ground in its howling path and numerous trees and limbs were down. .

“All of us in the fruit business hate to hear about hail,” says Doug Race of Race Farm. “We’re sorry to hear of OHF’s situation.”

“I’m probably kidding myself to think they’re okay,” Joe O’Hara said, surveying the damage to his trees, “but that’s how a farmer looks at it, very optimistically.”

Courageously might be a better word. The onslaught reached OHF Orchard at 3 pm, and there was nothing Joe O’Hara or his son could do to prepare for it. They had to cover their ears from the biting noise on the shed roof where they took shelter. Destroyed were sixty acres of peaches, more than half the OHF crop, and a large proportion of the remaining fruit was damaged by the time the hailstorm ripped through. They are waiting to see how severe that damage is.

O’Hara’s apples were struck as well. Shredded leaves and open wounds in the wood left his trees highly vulnerable to disease, forcing Joe to ask neighboring orchards to supply him with antibacterial spray. (Think Neosporin for a cut.)

“All the hard work to prune, chop and spray to get to this point… all wiped out in minutes,” said Joe. “But, that’s part of farming.”

“We hope all news is good news as their fruit sizes,” said Doug Race. All of us here at the market pray the same thing.

Rolling Hills Farm Garlic Honey Vinegar

Tue, 03 Jun 2014 16:50:00 GMT

Monroe Farmer’s Market is inhabited by true artisans who take incredible pride in the things they produce. The Garlic Honey Vinegar from Rolling Hills Farm is a perfect example. Complex, subtle, almost sweet, savory, rich and flavorful, it is easily the best vinegar this writer has ever tasted. And as a classically trained French chef, he should know.

Baby Kale Sauteed with Garlic Vinegar

With Apple Ridge Farm baby kale or Menegus Farm Swiss chard, this is so good you’ll want to make a wheelbarrow of it.

Simple ingredients:
1 Tb Extra Virgin Olive Oil
1 Whole Dried Hot Pepper of Your Choice
1 Bunch Baby Kale or Swiss Chard
1/4 c Rolling Hills Garlic Honey Vinegar
Coarse Sea Salt or Kosher Salt to Taste

Simple Instructions:
Heat the oil in a wok or roomy saute pan, add the hot pepper and saute it a few minutes, then remove it and discard. Add the kale and saute until it’s just wilted. Splash in the vinegar and toss the pan to distribute, then sprinkle on salt to taste.

The first choice to serve this with? Spring Mountain Farms Lamb. It will also pair well with their Pork or grilled Beef.

Or just by itself with a hunk of crusty bread and a piece of Cranberry Creek aged Goat Cheese.

Free Parking?! Yep. Free parking.

Tue, 03 Jun 2014 16:49:00 GMT

“But what about parking?” people ask. We won’t deny it, we hear this a lot.

Sure, we’ll tell you where the free parking is, but it’s the best kept secret in town so keep it under your hat, okay? There’s plenty of free parking around the Market. We even have handicapped parking.

Hey Look! There’s Kyle over at the Sherman Theater table.

“Hey, KYLE! Kyle! Can you tell us about the parking situation?”

He answers us like he was just thinking about that very thing. “Sure,” he says. “There’s free parking available on Seventh Street between Courthouse Square and Sarah Street…”

The arrow shows where you can park for free on Seventh Street, 8am ’till Noon on Saturdays.

“…Seventh Street coming in from Main, up to Courthouse Square…”

“…and handicapped parking is the lot on Monroe, across from the new Courthouse and beside the old jail.”

“Thanks, Kyle. Catch you later!”

Now here’s a little something else you should know. There are no signs and not all of the free parking is marked. Why? Because we want it reserved for you, dear Market goer. If there were signs and all the meters were bagged, everybody in the county would hog your spot. Get it now?

And hey, even if you don’t find a free place to park, all of the streets off of Main are only 25 cents an hour.

See you Saturday!

It’s Time to Grow Your Own!

Wed, 28 May 2014 14:12:00 GMT

Herbs from Blue Ridge Herb Farm have root systems ready to plant.

Time to get those flowers and veggies in the ground, and there’s no better place to get your seedlings than the Monroe Farmer’s market!

Doug Race broke into an easy smile. “Hedge your bets,” he said. “Stagger your planting. If you’re going to plant six tomatoes, plant three now and then three at the end of June. That way you’ll extend the season of your garden into the fall.”

“Give them a goodly drink when planting,” Wendy Howell of The Flower Patch said, sweeping her hair back in the sunlight. “And be sure to plant them far enough apart!”

These are some of the great gardening tips you will get while you shop at the Monroe Farmer’s Market. Heck, these people are farmers! Who better to know how to do it, right?

But Wait! There’s More!

Are you kidding?

Wendy also sent us a link to a site that gives recommendations for plants that get along with each other and those that don’t play well. Here it is: www.companionplanting.net/ListofCompanionPlants.html

Next Week:

STRAWBERRIES!

Welcome the Spring Queen ~ Rhubarb

Tue, 20 May 2014 14:11:00 GMT

Rhubarb is here, the first fruit of the season. But what to do with it can be mystifying.
Here’s an unusual idea: Maple Rhubarb Crisp!

Maple Rhubarb Crisp

Serves 6 to 8

Preheat Your Oven to 375

For the rhubarb:

1-1/2 to 2 lbs Rhubarb (6 to 7 Cups) washed, trimmed of leaves and any brown tips, and cut into 1/2 inch pieces. (That’s pretty small.)

3/4 C Dutch Hill Preserves Pure Maple Syrup
3 Tb Flour

For the crisp topping:
4 oz Butter (Yes. One Stick)
1/2 tsp Cinnamon
1 C Flour
1 C Sugar
1 Egg

Toss the rhubarb with maple syrup and flour and pile it into a 9×9 inch baking pan, smoothing out the top.

Melt the butter with the cinnamon and take it off the heat to cool a little.

Rub together the flour, sugar and egg. It will be sticky at first, but just keep rubbing it till it’s granular. Sprinkle it over the rhubarb in the pan. Drizzle the cinnamon butter all over the topping.

Bake about 45 minutes, until the juices bubble thick around the edges.

Serve it warm with a little vanilla ice cream.

(Does that sound like a lot of butter? Okay, let’s do the math. The recipe calls for 4 ounces of butter and it serves 8. That’s 1/2 oz per person, or one tablespoon. Doesn’t sound like too much now, does it?)

Strawberry Rhubarb Pie

If anything says “Auntie’s House” better than Strawberry Rhubarb Pie, we can’t think of what it might be.

Yields 1 – 9″ Pie

Preheat Your Oven to 350

1 pt Strawberries, washed, hulled and halved
1 lb Rhubarb (about 4 cups) washed, trimmed of any leaves or brown ends, and cut into 1 inch pieces
1-1/2 c Sugar
1/4 c Flour
Pinch Salt
2 Pie Crusts
2 Tb Butter

Line a 9″ pie tin with a pre-made pie crust, or make your own.

Fold the first five ingredients together and turn them into the bottom crust, then top with the second crust. Dot with butter and cut vent holes. Place the pie on a baking sheet and bake 350º for 1hr 10 minutes in the middle of your oven, until the juices run out. (That’s why you need a baking sheet.)

What do I do with asparagus?

Mon, 19 May 2014 12:34:00 GMT

Fresh cut asparagus from Race’s Farm

Springtime is the height of asparagus season, and we will have fresh-cut asparagus at the market for the next several weeks.

The best way to cook it is also the simplest. Here, try this:

Grilled Asparagus

serves 4

Preheat grill to high

1 Lb Fresh Asparagus, washed and trimmed
2 Tb Extra Virgin Olive Oil
Kosher Salt and Fresh Ground Black Pepper to Taste

Coat the asparagus with oil and place on hot grill. Cook about 2 or 3 minutes, or until it is as tender as you like. Transfer to a serving dish and season with salt and pepper.

Here’s a nice, light, springtime vinaigrette to toss the grilled asparagus in.

Lemon Mint Vinaigrette

makes about 1-1/2 Cups

1/2 C Cider Vinegar
1 tsp Lemon Zest, freshly grated
2 Tb Blue Ridge Herb Farm Fresh Mint, chopped
1 tsp Salt
Fresh Ground Pepper to Taste
1 C Light Olive Oil

Combine the first five ingredients in a bowl. Using a stick blender, emulsify the olive oil in a thin stream.
This will keep a week, tightly covered, in the refrigerator. If it separates, shake it good before using.

In a hurry? Of course you are!

Wed, 07 May 2014 17:13:00 GMT

Check out these fantastic super-fast grab-n-go meal ideas at the Monroe Farmers Market!

Boil some penne rigate. Spread one of Daily Bread’s Italian loaves with Apple Ridge Farm’s Garlic Spread and pop it in the oven. Heat a jar of Truly Italian a la Vodka pasta sauce. Drain and toss the pasta with the sauce and serve with garlic bread and grated cheese. How long did that take… nine, ten minutes?

Mom! Lookit those pot pies! Can I have one? Huh? Can I please?

Take home homemade soups from Race Farms and Apple Ridge, salad greens from a selection of our farms, a block of Cranberry Creek artisan cheese, a loaf of gluten free multi-grain bread from Sweet Riley’s Bakery , and you’re good to go!

Try one of these Vinaigrettes for your salad:

Noiret Vinaigrette

Makes 2 cups

1/2 c Mountain View Vineyard dry, red, Noiret Wine
1/4 c Rolling Hills Farm Garlic Vinegar
1 tsp Shallot, minced
2 Tb Blue Ridge Herb Farm Basil
1 tsp Sugar
Salt & Pepper to Taste
1-1/2 c Extra Virgin Olive Oil

Combine all ingredients except oil. Using an immersion blender add the oil slowly until it has emulsified into a nice, light dressing. This will keep several weeks in the refrigerator.

Have the rest of that wine with dinner!

Creamy Fresh Herb Dressing

Makes about 2 cups

Any number of fresh herbs can be added or substituted to change the flavor profile of this dressing. It makes a great crudite dip, too!

2 Tb fresh Dill
2 Tb fresh Parsley
2 Tb fresh Basil
2 oz fresh Spinach
1/4 small Onion
1/4 Anchovy Filet (optional)
2 Tb Rolling Hills Garlic Vinegar
1/2 Tb Dijon Mustard
Salt & Pepper to Taste & a pinch of Cayenne Pepper
1 Egg Yolk
1/2 c Toy Cow Creamery Sour Cream
1/2 c Toy Cow Creamery Buttermilk
3/4 c Extra Virgin Olive Oil

Now, you can omit the anchovy, but you will be sacrificing umami. Promise: you won’t taste the anchovy. Combine all ingredients except oil in a food processor and pulse to chop. With the motor running add the oil in a thin stream and emulsify into a smooth, creamy dressing. This is best refrigerated overnight. It will keep a week refrigerated.

Sweet & Savory Baked French Toast

Mon, 05 May 2014 10:53:00 GMT

Serves 4

This do-ahead French toast is just the thing for breakfast in bed on Mother’s Day. Leaner than ordinary French toast, this one is packed with flavor and nutrition, and it’s easy to put together. Got that Dad? Even you and the kids can do this. And Mom will be glad you did! (Just clean up after yourselves.)

For the French Toast:

4 Race Farms Western Ruby Apples, peeled, cored and sliced
1 Tb Extra Virgin Olive Oil
2 Sprigs Blue Ridge Herb Farm Fresh Thyme
4 tsp Sugar
6 One-Inch Thick Slices Apple Ridge Farm Whole Grain Artisan Bread
6 Menegus Farm Eggs
Salt, Pepper and Sugar to Taste
1 C 2% milk
1 C Cheddar Cheese, shredded

For the Syrup:

1/2 C Dutch Hill Preserves Pure Maple Syrup
1/4 C Cider Vinegar
Fresh Ground Black Pepper to Taste

Okay. Ready? Heat the olive oil and thyme in a sauté pan over medium heat and sauté the apples, tossing now and then, till they start to brown. Remove the thyme and set the pan aside.

In a roomy bowl whisk the eggs to blend them, whisk in the salt, pepper and sugar, then the milk. Push the bread into the batter in a single layer, turning them now and then.

Meanwhile, stir the vinegar into the syrup and flavor it with pepper. Don’t be stingy with the pepper. Put it in the fridge till tomorrow.

Next day turn the oven to 350°. Remove the plastic from the French toast and sprinkle on the cheese. Bake about 30 minutes, or until a knife inserted in the center comes out clean.

Let it rest a few minutes before you cut it into large pieces and put it on plates. If you want to go over the top, heat up that syrup in the microwave before you put it in a gravy boat and surprise Mom with what a great bunch of cooks you are!

Shop the Farmers Market for Mom

Sun, 04 May 2014 18:02:00 GMT

1. Plant Mom a Garden

Several vendors offer plants of all kinds. From annuals and perennials to vines and vegetable plants, you will find a great variety at Monroe Farmers Market. Visit The Flower Patch or Race’s Farm for more ideas.

2. Cook for Mom

The possibility for creating great recipes is endless at a farmers’ market. May is still early in the growing season for most produce, but you will find lettuces, rhurbarb, spinach, radishes, herbs and other fresh items. At Monroe Farmers’ Market, Spring Mountain Farms offers grass fed beef, pastured pork, and free-range poultry. New vendors Toy Cow Creamery and Cranberry Creek Farm offer various kinds of cheeses and other refrigerator staples. Bakers Cakes & Scones Bakery , Sweet Riley’s Bakery , Apple Ridge Farm , and The Daily Bread Bakeshop offer fresh-baked breads, pastries and more.

Here’s a great recipe for Sweet and Savory Baked French toast which uses items found at the market. Now you can cook Mom breakfast in bed.

3. Sips to Savor

Whether mom is a coffee drinker or a wine drinker, we’ve got you covered. We now have two wine vendors; Pocono Limited Winery and Mountain View Vineyard . Both are unique and offer quality local wines Mom is sure to love. Pocono Limited Winery offers apple wines, while Mountain View offers several varietals of grape wines.

Maybe mom is a coffee drinker? New this year, Mountain Ridge Coffee Company is serving up freshly roasted coffee blends. Buy it by the cup at the market or by the pound to take home!

4. Spend the Day with Mom

New this year, Monroe Farmers Market is offering MarketBucks. For $5 each, purchase a few to give to Mom so that she can shop at her leisure at the farmers market. MarketBucks are redeemable at any vendor, so she can use them to buy anything the market has to offer. To purchase MarketBucks, visit the Sherman Theater’s info table which is front and center in Courthouse Square.

Sometimes the best gift anyone can give is an experience. In our new location at Courthouse Square, it’s never been easier to spend an entire day at the market, at community shops and restaurants, and enjoying the company of family. Start this coming Mother’s Day Weekend out right with a trip to Monroe Farmers Market, open 8am-noon.

Welcome to our blog!

Mon, 21 Apr 2014 18:58:00 GMT

We will be updating our blog periodically, so please check back!