Thursday, May 7, 2009

Our Vendors and a Recipe

Who are the vendors at Mount Joy's Market?


(Regular, Weekly Standholders)

Creek Side Produce—Full line of produce and plants.
Grandma’s Kitchen—Pretzels, cookies, baked goods
Grandma’s Goodies—whoopee pies, rice crispie treats, pies, baked goods
Hartz Farm- Produce, gourds, wreaths
J&J Growers—Perennial plants, annual plants, hanging plants,
herbs and vegetable plants, produce in season.
Lancaster County Soapworks—handmade soaps and body care products, jewelry.
Main Street Mount Joy—Mount Joy merchandise
Nolt Family—Produce, baked goods
Prescott’s Patch—heirloom and old-fashioned vegeta­bles and fruits grown without chemicals
The Sunflower Lady—Fresh Cut flowers
The Essential Herbal—herbal publications and products

We were sad to learn that Sam Nolt won’t be joining us at the market this year. Sam’s produce was always spectacular and his tobacco slat creations were well made and imaginative. Sam plans to join us at market on both of the Craft Days. We all hope he has a happy retirement, & we will miss him very much.

What’s (Who's) New?
Welcome Josh Heller from Creek Side Farm Mar­ket, a new pro­duce vendor this year.
Creek Side is based on Route 772, 3 miles west of Manheim, and Josh sells off the property, at the Lititz FM, and now in Mount Joy at the Farm Mar­ket.
There are flow­ers, herbs, and he grows a full line of produce that will be com­ing as the season progresses.
He started this venture three years ago and loves farming
Josh was a chef in Boston before coming back to the Manheim area to start his own business, and we are hoping that he’ll share some recipes with us for the newsletter!
Josh will be here with his produce every week. Be sure to stop and welcome him to our market.

By the way ...

Did you know that The Tilted Kilt is serving breakfast on market morn­ings? Yep! It’s true! So now you can make a morning of it, have a well-prepared breakfast, and then saunter across the street to do some shopping. Thanks, Toby & Royce!

And finally, a recipe for one of our fresh offerings at market this time of year:

Baked Creamed Spinach
2 lb of fresh spinach.
1 ½ cups of hot milk.
1 cup of cheddar cheese, grated.
2 Tablespoons of butter
2 Tablespoons of flour
1 teaspoon of salt
Pinch of pepper
Pinch of nutmeg.
Preparation Instructions:
Trim and wash 2 lb of fresh spinach.
Place in a suitably-sized pot with water still on the leaves.
Cover; then cook only until wilted.
Allow to cool, then squeeze out the excess water.
In a saucepan, melt the butter; then add the flour.
Whisk and gently cook for 3-4 minutes.
Add the milk; then bring to a boil.
Add the salt and a pinch of pepper and nutmeg.
Cook for about 5-6 minutes.
Combine the sauce with the spinach and ½ cup of grated cheese.
Spoon into a baking dish, then top with the other ½ cup of grated cheddar.
Bake at 375°F (190°C) for 20 minutes.
Serve as desired.