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Vol 2 Issue 05
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Other Markets
Leesburg
The Leesburg Winter Market Opens Saturday, November 5--9am-noon!
The Leesburg Farmers Market runs every Saturday through October 29, 8am until Noon Rain or Shine! The Winter Leesburg Farmers Market will start November 5, 9am-noon.
Cascades
The Cascades Farmers Market will Reopen in May 2012!
The Cascades Farmers Market is located in the parking lot of the Senior Center on Whitfield Dr--near the library and behind Staples. We will be open every Sunday from 9am-1pm through November 20.
Ashburn
Closed for the Season--See You in May!
Located in the Ashburn Crossroads Restaurant Park at the intersection of Ashburn Village Blvd and Farmwell Dr--behind IHOP and Fuddruckers! The Ashburn Farmers Market will be open Saturday mornings from 8am until noon through October 29, 2011.
Brambleton
Closed for the Season--See You in May!
The Brambleton Farmers Market will be open on Sundays from 9am until 1pm through October 30, 2011 in the Sport & Health parking lot--42365 Soave Drive Brambleton, VA 20148, near Olympia.
Winter
Get Your Super Bowl Party Goodies at the Leesburg Farmers Market!
The Leesburg Winter Farmers Market opens November 5 and runs through April 28, 2012--9am until noon. Shop local ALL Winter!
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We are a "PRODUCER ONLY" market - this means the people who you purchase your items from are the people who produce, plant, grow and harvest, these items. We are very firm in enforcing this rule to assure you that you are getting locally and quality grown products by the producer selling you the products.
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Lost and Found items for each market can be dropped off or picked up with the market manager - just look for the orange "Market Manager" sign.
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At present there is nothing to display. At present there is nothing to display.
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This week's recipe
Apple Sausage Pancakes with Spiced Cider Syrup
Pancakes:
1 lb Pork Sausage, cooked, drained & crumbled
2 Cups All-Purpose Flour
3 Tablespoons Sugar
4 Teaspoons Baking Powder
3/4 Teaspoon Salt
2 Eggs
1 1/2 Cups Milk
1 Stick Butter, melted
1/2 Teaspoon Cinnamon
1 Cup shredded peeled Apples
Spiced Cider Syrup:
1/2 Cup Sugar
1 Tablespoon Cornstarch
1/4 Teaspoon Pumpkin Pie Spice
1 Cup Apple Cider
1 Tablespoon Lemon Juice
2 Tablespoons Butter
Instructions:
In a small bowl, combine the flour, sugar, baking powder, cinnamon and salt. In a separate bowl, combine the egg, milk and shortening; stir into the bowl of dried ingredients. Add the sausage and apples and stir just until moistened--do not over mix!
Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.
Spiced Cider Syrup:
Combine the sugar, cornstarch and pumpkin pie spice in a saucepan. Stir in cider and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat and stir in butter. Serve warm.
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Info from the LVHMC Farms!
Each week we give you a look at what is happening at the LVHMC member's farms and businesses.
Ever wonder what a professional baker does to bring your favorite breads to the Farmers Market? Here's a brief outline of what Abbey Whetzel, baker & owner of Staff of Life Bread Bakery is doing to bring her "Olive Love" loaves this week. Starting on Thursday morning, she mills (grinds) rye grain into flour, and uses that to expand their sourdough culture into the proper amount for a batch of Olive Love. The olives are prepared by draining and thoroughly rinsing the excess brine. Thursday evening, Abbey makes a special "pre-dough" to use in the Olive Love, one that will ensure a good volume and open texture in the loaf. Friday morning, the dough is mixed, and it goes into the walk-in cooler for several hours, where it is checked periodically, folding the dough to strengthen the gluten as it rises. Late in the afternoon, the dough is divided and shaped; then it is placed it in a "couche" (a linen cloth that helps support the unbaked loaves). The rack of loaves is then rolled back into the cooler to proof. The loaves are ready to bake at around 10 pm, so they are then turned out of the couches, slashed and baked. After baking, the loaves are cooled for a few hours before they are loaded into the bread boxes to bring them to the Market! So when you pick up your loaf of "Olive Love" at the Market this week, you now know how it got to your table!
Check back next week for more "Info from the LVHMA Farms"!
Farm Market Foodie
Pancakes!!!
Breakfast is best when someone else cooks it for you (hint-hint! Valentines Day is coming)! For "professional" tasting pancakes, follow these tips from AllRecipes.com:
First, combine dry ingredients thoroughly, breaking up lumps by stirring them well with a whisk.
Next, combine all the wet ingredients in a separate bowl. Don't skip this step.
Then pour the wet ingredients into the dry. Stir gently, just enough to moisten the dry ingredients. Over-mixing leads to tough pancakes because the gluten in the flour begins to develop as soon as liquid touches it, and the more you mix, the tougher the gluten becomes. Don't worry about lumps in the batter.
Tricks for Tender, Airy Pancakes
1. Give your pancakes the airy texture of soufflés and meringues by beating the egg whites:
Using the number of eggs called for in the recipe, separate the yolks from the whites. Mix the egg yolks with the rest of the wet ingredients, following recipe instructions. Combine with the dry ingredients to make the batter. Beat the egg whites until stiff peaks form, then gently fold the beaten whites into the batter and cook the pancakes immediately.
2. Or try replacing some or all of the liquid in your recipe with a carbonated beverage (plain or flavored seltzer water, beer, cider, ginger ale) to make your pancakes very light and tender. Add the carbonation just before you're ready to pour the pancake batter on the griddle.
Cooking a Pancake
Preheat your griddle, heavy-bottomed nonstick pan or well-seasoned cast iron skillet to 375 degrees or until a drop of water skitters across the pan.
Lightly coat the hot pan with vegetable oil, cooking spray, or clarified butter (regular butter burns too quickly).
Do a test run with one sacrificial pancake and adjust the temperature up or down as needed. If your pancake is scorched on the outside and raw on the inside, turn down the heat.
When you're satisfied that you've reached the perfect pan temperature, ladle in as many pools of batter as your pan will comfortably hold, leaving a little room between pancakes for comfortable flipping.
A pancake is ready to be turned over when it's dry around the edges and bubbles have formed over the top. You are allowed to peek to see if the bottom is golden brown before you flip it. While you're waiting impatiently for the second side to cook, resist the impulse to press down the pancake with your spatula. Pressing will not cook it any faster, but will undo all the effort you've made to achieve fluffy, light, perfect pancakes.
Pancakes are best eaten fresh from the griddle so you can enjoy their crispy, fluffy goodness. This may mean serving them a few at a time. If you absolutely must keep the pancakes waiting, arrange them in a single layer on a baking sheet and place them, uncovered, in a warm oven. Never stack or cover them--the steam makes them soggy.
So now you are ready to make pancakes for your special someone for Valentine's Day--or to celebrate National Pancake Week February 19-25. Don't forget to pick up locally raised bacon or sausage to serve with your pancakes--and try out this week's recipe for Sausage Apple Pancakes with Spiced Cider Syrup.
---Judy Stroske, LVHMC Market Coordinator
Earth Day Every Day!
Recycle ALL your plastic bags!
Plastic storage bags may be easy and convenient, but they're also disposable and wasteful. Sandwich and freezer bags are often used only once, then tossed into landfills and incinerators. However, these bags can be recycled at any plastic bag-recycling bin, including the ones found at many grocery stores. According to a Ziploc spokesman, all types of plastic bags can be recycled: sandwich and freezer bags, the bags from dry cleaning or UPS package deliveries, the newspaper bag, as well as any store bag.
So, if you can't reuse plastic bags, clean and dry them, then recycle them along with any other plastic bags you have cluttering up the kitchen in a supermarket recycling bin.
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Products in season for the month of February
Arugula 
Beef
Breads
Celery Root
Cheese
Chicken
Cider *
Eggs
Flowers
Goat
Jams & Jellies
Kale
Lamb
Lettuce
Pastries
Pies
Plants
Pork
Salsa
Soaps
Soups
Spinach
Turkey
Wine
Winter Squash *
Wool & Products
Yogurt
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News from the Market Vendors
Baguette Republic ~ Pick up some of our wonderful artesian breads for your Super Bowl Party! Also crossiants and muffins--Breads include: Kalamata Olive, Panebello, Multigrain, Baguettes and more. Our baguettes are great for your party appetizers! Tel: 703-870-7740 E-mail: orders@BaguetteRepublic.com
Roxley Farms ~ This is our last week at the Purcellville Market--stock up now for Winter!! Since we returned from Chris's 50th High School reunion we have picked up one beautiful grass-finished beef (no corn or grain ever!); it is certifiably organic. We will have it at the Saturday market at Purcellville. Also, if you wish to get our all natural beef during the winter months, consider our CSB (Community Supported Beef) option; it is more fully described on our website www.roxleyfarms.com under CSB. The CSB option can accomodate only a handful of additional members. Tel: 304 728-7928 E-mail: roxleyfarms@citlink.net
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