The veggies are rollin’ in!
The local summer harvest season is upon us! Â This week, we have new potatoes, green beans, garlic, peas, organic zucchini and yellow squash, and cauliflower in stock and many other veggies still to come!
Additionally, we have free range rose veal available from Baitsholts Farm, as well as ground lamb and more! And, let’s not forget, organic whole chickens from Eight Mile Creek Farm.
Also, check us out on the front page of the Bethlehem Spotlight! They did a great article, which is sending us loads of positive feedback!
And, of course, we have another (but particularly awesome) Localvorian recipe for you this week:
Recipe of the Week:
Localvore Veggie Pizza
- Â Prepared pizza dough (Hannaford sells a great whole wheat pizza dough in the deli meats/cheeses cooler)
- Â 3-4 tbsp. olive oil
- Â 1 tbsp. balsamic vinegar
- Â 1/8 tsp. sea salt
- Â 1/8 tsp. fresh cracked black pepper
- Â **3 cloves of fresh garlic, crushed and minced
- Â **1 medium zucchini (cut lengthwise into 1/4″ thick slices)
- Â **1 medium yellow squash (cut lengthwise into 1/4″ thick slices)
- Â 2 fresh tomatoes, sliced
- Â 1/4 cup finely grated pecorino Romano cheese
- Â 1/3 cup fresh basil leaves
- Â **1/2 tbsp. Italian Seasonings
** Ingredients available at www.HeldebergMarket.com
1) Â Preheat oven to the hottest temperature it will reach. Â 2) Stretch out pizza dough and coat with 1-2 tbsp. olive oil, and 1 clove of crushed/mined garlic. Â Let sit for 15 minutes. Â 3) Â Combine oil and remaining minced garlic in a large frying pan over medium heat. Â Cook stirring frequently for 3 minutes. Â 4) Â Add zucchini, squash, cracked pepper, salt, and balsamic vinegar to frying pan. Â Cook until veggies begin to brown and crisp up, flipping several times. Â 5) Â Arrange veggies on pizza dough. Â Layer tomatoes and basil over top of veggies. Â Sprinkle with italian seasonings and romano cheese. Â 6) Â Cook in oven for 7-10 minutes, or until dough has risen and is browning and crisping up. Â Enjoy!
Recipe adapted from Cooking Light, July 2008 in the Heldeberg Market test kitchen.
Heldeberg Market is on a roll!
Yum 
This week was major! Â Thank you, so much, to all of our steady customers and all of our new customers. Â Our customer retention rate was already better than 90% going into Week 6, which tells me we are doing something right!
Word has caught on about our Localvore movement, and I have been invited to the News Channel 13 studios for an interview, airing live, this Saturday morning on their 8:00 a.m. weekend news program. Â Be sure to tune in to hear the latest on the Heldeberg Market!
What’s new for Week Seven?
Lettuce is back (recovering after a couple of scorching weeks), radishes galore, pork cutlets, pork kabob, and pork spare ribs, rack of lamb, additional grass-fed ground beef for amazing summertime burgers, new herbs, and wool butter hand cream just to name a few!  Check our the inventory for this week available online at www.HeldebergMarket.com/store for the full low-down. Orders placed between now and Tuesday at 10 p.m. will be delivered next Thursday. (Order early for the best selection, veggies are flying out the door!).
Recipe of the Week:
Herb-Crusted Lamb With Zucchini Tzatziki
Herb Crusted Lamb
Ingredients
- 1/4 cup chopped fresh thyme, or a few tablespoons of Herbs de Provence *
-Â 3Â garlic cloves
- 3 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
-Â 1Â (6-pound) leg of lamb, boned and trimmed *
-Â Tzatziki * (see recipe below)
-Â Garnish: fresh thyme sprigs
* Available at www.heldebergmarket.com/store
Preparation
Process first 6 ingredients in a food processor until smooth. Spread rosemary mixture evenly on lamb. Place lamb on a lightly greased rack in a roasting pan. Bake at 450° for 45 minutes or until a meat thermometer inserted into thickest portion registers 160° (medium). Let stand 10 minutes before slicing. Serve with Tzatziki Sauce. Garnish, if desired. (Adapted from Southern Living, 2005.)
Tzatziki
-Â 8 ounces Greek Yogurt
-Â 1 zucchini, grated *
-Â 2 Tbsp fresh dill and lemon balm blend, chopped *
-Â 2 cloves garlic, minced
-Â Juice of 1/2 lemon
-Â Sprinkle of salt
* Available at www.heldebergmarket.com/store
Adapted from Green Spiral Herbs’ recipe.
Veggie season is here!!!
Peppers from Mountain Winds Farm
Yes, it’s only early July, but the veggies are starting to make their way from our farmers’ fields to your kitchen tables!  This summer is shaping up to be an incredible vegetable season, and harvests are ramping up earlier than usual.  This week, we have a variety of squashes, greens, and beets available.  We will be adding more fresh veggies weekly, so be sure to keep checking outwww.heldebergmarket.com/store for updates!
This past week, Gordon Farms’ Mini Grassfed Samplers (or ‘Weekend Samplers’ as Sandy likes to call them) were very popular, and there are still a handful left to satisfy your weekend BBQ’ing needs.  More will be added weekly!  Or, if you’re more into grain-finished beef, Wilson Farms has a broad variety of cuts available!
Also, we have lots of chicken, lamb and pork available!  And, as always we have a large supply ofeggs, fresh herbs, and lots more!
What’s for dinner?
If you are scratching your head for a good seasonal recipe check out this dinner menu.
Seasonal Eating Recipe of the Week:
Grilled-Spiced Chicken with Garlic and Oregano Swiss Chard
Main Course:Â Grilled-Spiced Whole Chicken
Ingredients
-Â 2 Tbsp finely chopped oregano*
-Â 2 Tbsp finely chopped basil
-Â 2 Tbsp finely chopped thyme*
-Â 1 Tbsp finely chopped sage*
-Â 1 pinch lavendar*
-Â Fresh ground black pepper
-Â Coarse sea salt
-Â 1 all-natural chicken (3-4 lbs)*
* Available on www.HeldebergMarket.com
Preparation
1. Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on either side of charcoal grate, leaving an empty space in middle.
2. Combine first 7 ingredients; set aside.
3. Remove and discard giblets and neck from chicken. Trim excess fat. Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone, cutting to, but not through, other side. Turn chicken over. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub spice mixture under skin. Gently press skin to secure.
4. Place chicken, breast side down, on grill rack coated with cooking spray over direct heat; cover and cook 7 minutes. Turn chicken over; cook 7 minutes. Move chicken over indirect heat; cover and cook 35 – 45 minutes or until a thermometer inserted in meaty part of thigh registers 165°. Transfer chicken to a cutting board; let rest 10 minutes. Discard skin.
(Recipe from Cooking Light, July 2009)
Side Dish:Â Swiss Chard with Garlic and Oregano
Ingredients
- 10 cups coarsely chopped Swiss chard (about 10 ounces) *
- 1 teaspoon olive oil
-Â 5 garlic scapes, finely chopped *
- 1/4 teaspoon dried oregano *
- 1/8 teaspoon salt
-Â Dash of black pepper
- 2 teaspoons red wine vinegar
* Available on www.HeldebergMarket.com
Preparation
Rinse Swiss chard with cold water; drain chard well. Heat oil in a large nonstick skillet over medium-high heat. Add garlic, and sauté 1 minute or until slightly golden. Add chard. Cover and cook 1 minute or until chard begins to wilt. Stir in oregano, salt, and pepper. Cover and cook 5 minutes or until tender, stirring occasionally. Remove from heat; stir in vinegar. Prepares two servings.
(Recipe from Cooking Light, 2002)
Growing with the season
The Heldeberg Market's youngest farmer (any my cousin!), Brian Wilson from Wilson Farms.
Week 2 of the Heldeberg Market is in the books, and things couldn’t be going better! Thank you, all, for your support of the Heldeberg Market and our local farmers. We have grown from our sales in Week 1, met lots of new customers, and are already serving repeat customers. In addition to areas we delivered to last week in Knox, Albany, Latham, Cohoes, and Delmar, we also served Guilderland, Slingerlands, and Berne this week. Plus, we made our first workplace special delivery to the NYS Department of Environmental Conservation offices in downtown Albany.
Farmers are thrilled with the positive response we have had, and with it being so early in the harvest season we have plenty of room to grow!
What’s new for Week Three?
We are hosting a new farm! Wilson Farms, run by Brian Wilson (pictured right) in Knox, has come online to sell forage and grain finished beef. Brian is the youngest farmer in the Heldeberg Market, and one of the few farmers in the Hilltowns under 30. He has worked hard to get his farm up and running, and is excited to meet new customers through the Heldeberg Market. Read more about his farm here.
Recipe of the Week: Orecchiette with Broccoli Raab, Bacon and Bread Crumbs
For a pleasant change of pace, we toss crisp, golden bread crumbs with the pasta instead of the usual grated cheese. If you don’t have orecchiette, replace them with shells, bow ties, rotelle, or fusilli. Yields 4 servings.
Ingredients
1Â pound broccoli raab, tough ends removed, cut into 1-inch lengths *
1/2 cup olive oil
1 cup fresh bread crumbs
4Â slices bacon, cut crosswise into 1/4-inch strips *
¾ cup fresh garlic greens, chopped *
1/4 teaspoon dried red-pepper flakes
1 pound orecchiette
3/4 teaspoon salt
*Items available at the Heldeberg Market
Preparation
1. In a medium pot of boiling, salted water, cook the broccoli raab until almost done, about 3 minutes. Drain thoroughly.
2. In a large nonstick frying pan, heat 1/4 cup of the oil over moderate heat. Add the bread crumbs and cook, stirring, until golden, about 5 minutes. Remove. Wipe out the pan.
3. In the same pan, cook the bacon until crisp. Remove the bacon and drain on paper towels. Pour off all the fat. Heat the remaining 1/4 cup oil in the frying pan over moderately low heat. Add the garlic greens and red-pepper flakes and cook, stirring, for 1 minute. Add the broccoli raab and cook, stirring occasionally, until just done, about 3 minutes longer.
4. In a large pot of boiling, salted water, cook the orecchiette until done, about 15 minutes. Drain and toss with the bread crumbs, bacon, broccoli raab, and salt.
Fresh Bread Crumbs: The quickest way to make fresh bread crumbs is to tear up a few slices of French or Italian bread and whir them in the food processor. No need to remove the crust.
Wine Recommendation: The bitter bite of the broccoli raab and the garlic greens in this dish both require a crisp white wine to act as a neutral foil. Try a pinot grigio from Friuli for good effect.
(Recipe from Food & Wine, 1998)