Posts tagged ‘Channel 13’

July 22nd, 2010

New veggies and other local goodies!

Our farmers have been hard at work through the growing season, and it is really starting to show!  This week we have new green peppers, cucumbers, pickling cucumbers, shallots, cabbage and purslane.  With increased site activity since our segment on WNYT this past Saturday, I recommend logging on to the website early to  place your order and get the best selection! 

NEW: Share your enthusiasm for eating local as a gift!
Starting this week, Heldeberg Market is offering gift certificates online.  Give the gift of eating local for your friends’ and family’s birthdays, weddings, anniversaries, and other special occasions!  Gift certificates come decorated with fun artwork (by yours’ truly), and a free delivery coupon.

Save Money (and Gas)…
…by setting up a workplace, neighborhood or seniors center drop-off point.  Coordinating 5 orders for a group drop-off qualifies everyone in your group for free delivery and saves $5.00!  If you’ve been talking to your friends and co-workers about the Heldeberg Market, and they seem interested, try setting up a drop-off. Just contact me at sage.consulting@yahoo.com to make arrangements- it takes about 5 minutes!

Recipe of the Week:
Grilled Steak and Stuffed Peppers

Steak:
-  Herbs de Provence*
-  Your favorite cut steak*
*Available at www.HeldebergMarket.com

Rub Steak in herbs, and barbeque on grill to desired “doneness.”

Stuffed Peppers:
-  4 Green Peppers*
-  1 Yellow squash*
-  1 Zucchini*
-  1 Cucumber*
-  2 Shallots*
-  5-6 Radishes*
-  1/4 cup chopped parsley
-  ½ – ¾ cup feta cheese
-  1 cup wild rice
-  3 cloves garlic
-  Juice of one lemon
-  Cracked black pepper to taste
*Available at www.HeldebergMarket.com

Cook rice.  Cut the stems out of peppers and clean out seeds.  Mince garlic. Chop remaining veggies into ¼  – ½ in. cubes.  Mix veggies in bowl with rice and feta cheese.  Pour lemon juice over mixture to taste and add pepper to taste.  Stuff mixture into peppers and wrap individually in foil.  Place on top rack of BBQ and grill over medium heat for 20 minutes or until pepper starts to blacken on the outside and juices are running.  Enjoy an ultra local meal!

(Recipe direct from the Heldeberg Market kitchen).

 

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July 16th, 2010

Heldeberg Market is on a roll!

Yum :)

This week was major!  Thank you, so much, to all of our steady customers and all of our new customers.  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.  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 *

-  3  garlic cloves

-  3  tablespoons  fresh lemon juice

-  3  tablespoons  olive oil

-  1  teaspoon  salt

-  1  teaspoon  pepper

-  1  (6-pound) leg of lamb, boned and trimmed *

-  Tzatziki * (see recipe below)

-  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

-  8 ounces Greek Yogurt

-  1 zucchini, grated *

-  2 Tbsp fresh dill and lemon balm blend, chopped *

-  2 cloves garlic, minced

-  Juice of 1/2 lemon

-  Sprinkle of salt

* Available at www.heldebergmarket.com/store

Adapted from Green Spiral Herbs’ recipe.

 

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