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Vol 2 Issue 08
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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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Be Prepared to Celebrate Mardi Gras! Shop 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!
Enjoy Bolivian Folk Music by Group AMA at the Leesburg Market this week!
Loudoun Grown Expo, Saturday, February 18 2-6pm at Bush Tabernacle (Skating Rink) in Purcellville. Stop by the Loudoun Valley HomeGrown Markets Cooperative display table. More information on their Facebook page: https://www.facebook.com/Loudoungrownexpo?sk=wall
The Leesburg Winter Farmers Market will be open no matter what the weather (unless driving is dangerous--). Check for latest updates on our Website Winter Newsletter page or Facebook and Twitter.
Are You Connected?
Follow the Loudoun Farmers Markets on Social Media! Keep up-to-date with happenings from the Market and weather related updates.
New Facebook Page for the Leesburg Farmers Market! http://www.facebook.com/pages/Leesburg-Farmers-Market/336061523081552
Twitter:
www.twitter.com/LoudounFarmMkts
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This week's recipe
Cajun Pot Pie
1 Cup Rice, cooked
1/2 lb Kielbasa (or Italian Sausage), cooked & sliced
2 Tablespoons Butter
2 Tablespoons All-Purpose Flour
2 Cups Milk
3 Tablespoons Cajun Seasoning (or to taste)
1 Cup cooked, shredded Chicken
1/2 Teaspoon Liquid Smoke Flavoring
1/2 Cup finely chopped Onion
1/2 Cup chopped Green Pepper
1 Tablespoon minced Garlic
1/2 lb uncooked Shrimp - peeled, deveined, and tails removed
2 Sheets frozen Puff Pastry, thawed
1 beaten Egg
Instructions:
Melt butter in a large saucepan over medium heat, and whisk in flour and cook until frothy-looking, about 1 minute. Whisk in the milk; turn the heat down to medium-low, and simmer the sauce, whisking often. Add Cajun seasoning. When sauce has thickened enough to coat the back of a spoon, remove from heat.
In a bowl, toss the chicken meat with liquid smoke flavoring. Mix in the cooked rice, cooked sausage, onion, green pepper, garlic, and shrimp until thoroughly combined. Pour in about 3/4 of your white sauce to moisten the filling.
To assemble, trim the sheets of puff pastry to 10x10 inches; lay a sheet in a greased 9-in pie plate--square corners will stick out. Fill the bottom crust with the rice mixture, and pour in the remaining 1/4 of the white sauce. Top with the remaining sheet of puff pastry; pinch the edges to seal. Brush the top of the pie with beaten egg.
Bake in the preheated 400 degree oven until the crust is flaky in the center and golden brown, about 25 to 30 minutes.
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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.
We may not have had much snow this Winter, but Caprikorn Farm in Gapland, MD is in the middle of their annual "Baby Blizzard". This is owner Alice Orzechowski's name for the late Winter arrival of their baby Saanen Goats--because the babies are soft and fluffy and white, they arrive like a snowstorm! So far, 47 babies have been born from the first breeding period; 22 more are expected (from the second breeding of the ones who were missed the first time). Once the blizzard is over, Caprikorn Farm plans on returning to the Leesburg Market with their delicious goat cheese--keep posted for updates!
Astrid Pleitez of Pleitez Produce in Montross, VA is about to plant their tomatoes in the ground in their greenhouses. These seeds were started on December 20 and are varieties that should be producing crops starting 60-70 days from sowing (Big Beef, Primo Red and Mountain Fresh Plus). Also ready to plant are cherry tomatoes: Chocolate Cherry, Sweetheart, Sweet Treat and Golden Sunshine. The greenhouses (30ft x 72ft) for these tomatoes were part of a grant Astrid & Alex received in addition to their larger greenhouses (2 20ft x 145ft) that hold 6 rows of tomato plants. There is also a 16ft x 140ft greenhouse filled with Dominator Cucumbers and Zapata Pickling Cucumbers. Astrid also tells us that they will plant peas outside in mini hoop houses next week--looks good for fresh produce in the Market at the end of April or early May! Check out their Facebook page for pictures and updates: https://www.facebook.com/pages/Pleitez-Produce/265402633530687
Check back next week for more "Info from the LVHMC Farms"!
Farm Market Foodie
Mardi Gras Means Fat Tuesday
If you need an excuse to enjoy Cajun or Creole cooking, Mardi Gras is Tuesday, February 21.
Cajun cuisine is a robust mix of French and Southern food. The recipes use simple ingredients and often include a dark roux thickener of flour and pork fat. Cajun dishes include dirty rice, catfish, gumbo and jambalaya. Most recipes rely on sautéing the "holy trinity"--onions, celery, and green bell peppers and adding a lot of spices.
Creole Cuisine is a mixture of spices and ideas originating from
Caribbean, African, French, and Spanish immigrants. Creole recipes frequently include butter, cream, and tomatoes as well as the "holy trinity". Famous Creole recipes include oysters Rockefeller, bananas Foster and shrimp rémoulade.
Instead of buying packaged Cajun or Creole spice blends, it is easy to make your own. Just mix the following ingredients together and store in an airtight container for whenever the craving hits! 2 tablespoons each onion powder, garlic powder, black pepper, dried oregano and dried basil; 1 tablespoon each dried thyme and cayenne pepper; 5 tablespoons paprika and 3 tablespoons salt.
Use this spice mix when making this week's recipe for Cajun Pot Pie!
---Judy Stroske, LVHMC Market Coordinator
Earth Day Every Day!
How Green Are Our Presidents?
With President's Day on the horizon, just who could be considered the "greenest" US Presidents?
Perhaps the greenest in recent years, President Jimmy Carter ranks third as a "green" President. Carter (in office 1977-1981) created the Department of Energy in 1977, with a key goal being the establishment of a national energy policy that promoted clean and alternative fuels. Carter famously installed solar panels on the White House roof and set the mansion's thermostats at 68 degrees to save energy.
Carter's 1977 speech calling on the country to drastically ramp up energy efficiency and conservation is truly inspiring and ahead of its time. Carter implemented "corporate average fuel economy" (CAFE) standards that mandated fuel-efficient cars. He also oversaw passage of other important laws, including the Soil and Water Conservation Act, the Surface Mining Control and Reclamation Act, the Antarctic Conservation Act, the Endangered American Wilderness Act and the Superfund Act. Tighter amendments were passed on the Clean Air Act, and the Alaskan National Interest Lands Conservation Act conserved more than 100 million acres and 26 rivers in America's Last Frontier.
Since leaving office, Carter has won world renown for his humanitarian work, particularly through Habitat for Humanity, which has recently been going green and promoting green building.
Ranking second, brilliant Renaissance man Thomas Jefferson (in office 1801-1809) was an avid botanist, scientist, architect, inventor, planner and philosopher. Jefferson believed in respecting and working with nature, and envisioned a society of small farmers living in harmony with the environment.
Jefferson sent Lewis and Clark on a groundbreaking voyage of exploration and research across America, after having secured the Louisiana Purchase. So little was known about the continent by whites that the explorers were asked to look for evidence of still-living wooly mammoths. Lewis and Clark then became the first to document many of America's indigenous species, as well as peoples.
Thomas Jefferson also founded a pioneering institution of higher learning, the University of Virginia, and advocated for good public education, including science. He also thought corporate power should be kept in check.
But the honor of being the number 1 "green" President goes to Teddy Roosevelt. Theodore Roosevelt (in office 1901-1909) consistently lobbied Congress for wilderness protection, used the Forest Reserve Act of 1891 to set aside 150 million acres of timberland as public domains, and oversaw creation of the U.S. Forest Service. Roosevelt also created 50 wildlife refuges and five national parks.
TR is also remembered as popularizing the ideas of good resource stewardship and respect for nature. Not that everything was idyllic in those years of heavy logging, mining, urbanization and rapid human expansion, but Roosevelt helped sow the seeds of environmental consciousness.
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Products in season for the month of February
Apples * 
Arugula
Beef
Breads
Broccoli
Brussels Sprouts
Cabbage
Carrots *
Cauliflower
Celery Root
Cheese
Chestnuts
Chicken
Cider *
Collards
Eggs
Flowers
Garlic *
Goat
Jams & Jellies
Kale
Kohlrabi
Lamb
Lettuce
Mint
Parsley
Parsnips *
Pastries
Peppers
Pies
Plants
Pork
Radishes
Rutabaga *
Sage
Salsa
Shallots *
Soaps
Sorrel
Soups
Spinach
Thyme
Turkey
Turnips *
Walnuts *
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 Valentine Dinner! 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
Baker Pork ~ Pick up some kielbasa sausage, chops and ribs for your Mardi Gras dinner! We have farm raised bacon and sausage, perfect for your breakfast. All our hogs are born and raised on our farm in the Shenandoah Valley of VA. Tel: 540-477-3550 E-mail: bakerinc@shentel.net
Beckys Pastries ~ There's ALWAYS something good on our table! Our Bun's Bread makes a great french toast or sandwiches! Have you tried our chocolate chip or raspberry scones, tarts and other sweet breads? We have healthy multigrain bread, too! Tel: E-mail:
Beechwood Orchards ~ Sorry, we won't be at the Market this week. Check out our facebook page for latest updates: http://www.facebook.com/beechwoodorchards Tel: E-mail: info@beechwoodorchards.com
Blue Ridge Dairy Co ~ Have you tried our home-made farm style butter? Blue Ridge Dairy has all your favorite gourmet soft cheeses: mozzarella, smoked mozzarella, ricotta, feta for all your cooking needs. We also have yogurt, Greek yogurt and yo-lite. Locally made here in Leesburg! Tel: 703-443-6605 E-mail:
Cake Flower Bakeshop ~ We will be at the market this week with a delicious assortment of cookies. Call ahead (888.212.6983) or email (bakers@cakeflowerbakeshop.com) to pre order your favorite flavor or to order cookies, cake pops, or cupcakes delivered personally to your home or office in Loudoun County! We also have beautiful gift boxes of cookies by mail on our website www.cakeflowerbakeshop.com Tel: 888-212-6983 E-mail: cakeflowerbakeshop@gmail.com
Caprikorn Farms ~ We won't be at the Market for the next couple of weeks--check back for updates. Tel: 301-834-8030 E-mail: kidslovegoatmilk@gmail.com
Catoctin Coffee ~ We are a local, small batch coffee roaster with Fair Trade, Organic coffee. We will have coffee by the cup and fresh roasted beans for sale. Be sure and try our special Leesburg Blend! Tel: 703-615-5548 E-mail: kellie@catoctincoffee.com
Chef Eloys KICKIN SALSAS ~ Try our Guacamole! Made fresh and has a "kick" at the end! Get your favorite freshly made, "never cooked" salsa! Try our Mild, Medium or Extra Hot; Banana, Mango or Corn & Black Bean Salsas.
Tel: 571-313-1531 E-mail: chefeloycarrera@gmail.com
Cocina Rivas ~ Try our authentic Mexican salsas, guacamole and tamales! Tel: 304-724-4108 E-mail: cocina-rivas@hotmail.com
Fabbioli Cellars ~ We will be back at the Market on February 18. Come and taste the offerings at Fabbioli Cellars: Royalty, a port-style dessert wine with a taste of smoked cherries, cloves, spices, cinnamon and cranberries; Tennat, a full earthy, rich and rustic wine, which wowed many people in its debut year; and the ever popular Rosa Nera, the port-style, black raspberry dessert wine, wonderful with just about any dessert and with warmth for fall and winter, a perennial favorite. And we will also have your
favorites available as always, so stock up for the entertaining and gift giving season. Come on out the the winery--see www.fabbioliwines.com for info!
Tel: 703-771-1197 E-mail: vinofab@aol.com
Glascock's Produce ~ When you buy from Glascock's, you're buying from the West Virginia Farmer of the Year! We have Winter Squash, Cabbage, Green Onions, Potatoes, Shallots and Apples from our piece of heaven in West Virginia! Also Apple Cider and Cherry Apple Cider. Be sure to try our Peach Barbeque Sauce--Also Pasta Sauce made from our Polish Linguisa tomatoes, Hot Pepper Jelly and Peach Daiquiri mix. Tel: 304-258-1431 E-mail:
Haskins Family Farm ~ We have a limited supply of TURKEY SAUSAGE in Sweet Italian (linked and loose) and Country Style breakfast (loose only)! Customers have requested this for a long time & we are so happy to offer it. Chicken is done for the season, until April. Our regular selection of pork (cuts, sausage) and farm fresh eggs will be available. All of our animals are raised on pasture without hormones or antibiotics. Tel: 540-869-3795 E-mail: info@haskinsfamilyfarm.com
Hidden Creek Apiary ~ We will be back at market on March 3, 2012 with our brown eggs, local honey and homemade jams. Tel: 304-261-3237 E-mail: hiddencreekapiary@live.com
Holy Cow Delivery/South Mountain Creamery ~ HOLY COW DELIVERY is at the Leesburg Winter Market. Holy Cow Delivery provides antibiotic and hormone free Dairy Products from our Family Farm: South Mountain Creamery. Try our MILK: skim, 2%,whole, cream top, chocolate, half & half, buttermilk, and heavy cream; YOGURT drinks & cups in fruit flavors; BUTTER: unsalted, salted, honey, dill & garlic; CREAM CHEESE: plain, crab, horseradish cheddar, apple, vegetable. Come try us out! Tel: 540-465-4742 E-mail: holycowdelivery@gmail.com
Jumping Jack LLC ~ Jumping Jack will return to the Market on March 3. Jumping Jack creates dog treats that dogs love to eat and dog-parents feel good about giving their canine family members. Pick up our tasty, all natural treats and the pups in your life will be jumping in no time!
~Feel good about feeding your dog healthy treats and support animals in need - Jumping Jack donates a percentage of each purchase to local animal rescue. ~
Email us: info@jumpingjacktreats.com
Follow us:
* Website: www.jumpingjacktreats.com
* Facebook: www.facebook.com/JumpingJackTreats
* Twitter: www.twitter.com/JumpingJackTrts Tel: 703-662-3805 E-mail: info@jumpingjacktreats.com
Layered Cake Patisserie ~ We appreciate your business...stop by to see what delicious treats we have this week! Be sure to stop by and try our french raspberry macarons!!! If there is something in particular you want just e-mail or call us and we can bring it to the farmers market for you to pick up!!!! Tel: 703-957-3353 E-mail: info@layeredcakepatisserie.com
Milcreek Farm ~ Beef, Lamb and Goat -- no hormones, no MSG, no antibiotics! Some of Loudoun County's best Grass-Fed and pasture raised meats! Try some and taste the difference. Come early for Large Brown Eggs from our free range hens that will make your breakfast special! Stock your freezer! We are taking orders for our grass fed Beef, Lamb and Goat. Offered in 1/4's and 1/2's. Tel: 540-822-4181 E-mail: milcrk@aol.com
Mill Road Farm, Inc. ~ I have an ‘attitude of gratitude’ and thank all the customers that come by the LVHMC Leesburg Saturday Market. Thank you for keeping it Local in Leesburg! Some of the best Grass - fed Angus beef Bred – Born and raise right here just five mile from the Leesburg Farmers Market site - by the piece or side (custom cut); Lamb bred & fed at the same location by the piece or whole lamb custom cut; and Honey Bee Hives; part of the community since 1950; Come by the market and say hi to all the vendors: Contact Chris Hatch ‘keeper of the fire pit’ Tel: 703-777-1356 E-mail: beefhatch@aol.com
Mock's Greenhouse ~ Flavorful hydroponically grown lettuce, basil & tomatoes--heirloom, hybrid and cherry (we'll have them all Winter--and they taste great)! All of our vegetables are greenhouse grown in beautiful West Virginia. Tel: 304-258-5608 E-mail: info@mocksgreenhouse.com
North Gate Vineyard ~ We'll be at the Leesburg Winter Market every other week--see you again on February 25! We use 100% local grapes in our wines, about 90% coming directly from Loudoun County. Our current offering includes Chardonnay, Viognier, Cabernet Franc, Merlot and Meritage (Bordeaux blend), all priced between $16 and $20. Our 2008 Petit Verdot and Meritage are Gold Medal winners! Visit our new Tasting Room at the vineyard! Tel: 540-668-6248 E-mail: info@northgatevineyard.com
Quarter Branch Farm ~ Come get some fresh-from-the-ground carrots, sweet turnips, butterchard, and claytonia. Our greens are often sold out by 10:00, so come early! We grow these cold-hardy varieties in passive solar heated "high tunnels", where it gets up to 70 degrees during the day, even in the depths of winter! Everything we bring to market is ecologically grown and comes from our 2.5 acre farm in Lovettsville, Virginia. Tel: 540-822-0123 E-mail: kevinagrove@gmail.com
Simply Nut Free Chocolates ~ All of our Velvets and molded seasonal chocolates are Gluten Free as well as peanut/tree nut, egg and sesame free. Our dark chocolate is also Dairy Free for most sensitivities. Tel: 703-855-6479 E-mail: info@simplynutfreechocolates.com
Staff of Life Bread Company ~ On the docket this week: Multigrain, Kamut Levain, White Batard, Cheddar Beer, Rum Raisin, and Rye with Caraway. We're also bringing our Crusty Rolls, our breadsticks, and two varieties of savory buns: White Cheddar and Artichoke, and Three Cheese and Basil Buns. Look up Staff of Life Bread on Facebook, and oh: don't forget your Mandorlatini! Tel: E-mail: abbeythebaker@gmail.com
Willow Hawk Farm ~ We have 6 ewes ready to lamb any minute, so we won't be at the Market--hope to see you next week!
What's an easy dinner when you don't want to see any more leftover turkey, ham, or whatever? Shepherd's pie, made with ground lamb from Willow Hawk Farm, of course! Yum! Ask us for our recipe.
We will also have an assortment of natural colored roving at the market this week for fiber artists, or for that last minute gift for the fiber person on your list. Gift certificates are also available. Tel: 540-822-9143 E-mail: sheep@willowhawkfarm.com
Winding Woods Farm ~ We're back at the Market on February 25--Try one of our Shampoo Bars! Enjoy some wonderful Goat Milk Soap. Soap and lotion bars make great gifts too! We will have a limited number of eggs. Tel: 540-668-9036 E-mail: windingwoodsfarm@yahoo.com
Woodtrail Graziers ~ We will be back at the Winter Market on March 3. We will have plenty of beef roasts (bone in or boneless), ribs, steaks, and ground beef. We also have ground veal, veal chops, scaloppini, and other veal. Free range, of course! Our beef and veal are 100% grass fed and finished, pork is garden- and pasture-raised, never caged, and our chickens eat and grow in the sunlight on pasture and in our garden. We do not use hormones, drugs, wormers or vaccines. Our animals grow slowly and naturally without agribusiness chemicals. Our pastures are maintained organically (certified by NaturallyGrown.org) and completely free of herbicides and artificial fertilizers. Tel: 540-554-8665 E-mail: woodtrailfarm@rstarmail.com
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