This past week we had our first round of veggies, and our customers ate them right up! Things on the Heldeberg Market are really taking off, and our farmers couldn’t be more pleased. Â Thank you to all of our regular customers, as well as all of the new customers that placed orders this week. Â We are gearing up for a great season- that means more drivers, more coolers, and more local foods!
What’s new for Week Six?
Dog and cat treats, currants, organic beets, and herbal butter blends!!! Â Plus, we have a re-stocked inventory of your favorite beef, pork, lamb and chicken cuts, as well as a spread of veggies and greens, and plenty of all-natural and organic eggs.
The inventory for this coming week is available online atÂ www.HeldebergMarket.com/store. Orders placed between now and Tuesday (the 13th) at 10 p.m. will be delivered on Thursday, July 15th. (Order early for the best selection).
And, if you are interested in setting up a workplace, neighborhood or seniors center drop-off point (to take advantage of our free delivery for you and 4+ friends) please contact me email@example.com.
Last, but not least, thank you for your support of the Heldeberg Market! Â Aside from being Delivery Day, today is also my birthday. Â I can not think of a more rewarding experience than walking up to my customers’ doorsteps to be greeted by the tremendous enthusiasm you all exhibit for the Heldeberg Market. Â It has been a crazy few months putting this all together, but it has really made for a special chapter in my yearbook. Â Thank you, all, for your interest and enthusiasm for local foods!Â The Heldeberg Market is off to a strong start!
Menu of the Week:
Filet Mignon with an Herb Marindade over Arugula
and Marinated Vegetables
Entree:Â Filet Mignon with Herb Marinade over Arugula
-Â 4 cuts of Filet mignon
-Â 1 1/2 cup olive oil
-Â 6 garlic scapes, minced*
-Â 4 Tbsp fresh Green Spiral Herbs Thyme, chopped*
-Â 4 Tbsp fresh Green Spiral Herbs French Tarragon, chopped*
-Â Bunch of baby arugula *
*Available through Heldeberg Market.
Mix herbs and olive oil together.Â Put half of mixture into sealable container.Â Add filet mignon cuts to container and shake.Â Refrigerate for a few hours or overnight, shaking from time to time.Â Cook on a hot skillet or on the grill for 4 minutes on each side, or until desired â€œdonenessâ€ is reached.Â Arrange baby arugula on plates and dress with remainder of herb and oil mixture.Â Place filet mignon over arugula and serve.
Side Dish: Recipe:Â Marinated Vegetables
-Â 1/2 cup garlic scapes, chopped*
-Â 1/2 cup thickly sliced zucchini*
-Â 1/2 cup sliced green bell pepper*
-Â 1/2 cup sliced yellow squash*
-Â 1/2 cup olive oil
-Â 1/2 cup soy sauce
-Â 1/2 cup lemon juice
* Available through Heldeberg Market.
Place the garlic greens, zucchini, red bell pepper, and squash in a large bowl.Â In a small bowl, mix together olive oil, soy sauce, and lemon juice. Pour over the vegetables. Cover bowl, and marinate in the refrigerator for 30 minutes.Â Preheat grill for medium heat.Â Lightly oil grate. Remove vegetables from marinade, and place on preheated grill. Cook for 12 to 15 minutes, or until tender.Â (Recipe from AllRecipes.com)