My new fav sandwich 
July 29th, 2010
Photo blogging
The amazing octagonal barn Amy and Russ Pokorny are nice enough to let me use to meet the farmers every Thursday morning
One of the coolest things about my new line of work is being able to use some of my creative and artistic talents. Having been talked out of art school when I was picking out what I wanted to study in college (my parents weren’t big on the ‘starving artist’ idea, especially given that for so many years they were ironically ‘starving farmers’), it is always a pleasure to be able to work some drawing and photography into my work. What makes this even better is that the fresh food we market photographs so well, and the landscapes in the Heldebergs are absolutely beautiful. Every week, Ry and I snap a few photos. This blog entry is solely dedicated to featuring some of the best ones.
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- Green beanz.
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- Cauliflower from MWF
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- DELICIOUS peppers from Mountain Winds Farm
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- Cuz.
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- Wilson Farms’ sweet corn
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- View of Gordon Farms from inside the new barn
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- Heldeberg Market test kitchen
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- Cherry tomatoes from Gordon Farms
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- The amazing octagonal barn Amy and Russ Pokorny are nice enough to let me use to meet the farmers every Thursday morning
July 27th, 2010
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.
****SALE**** This week only, Gordon Farms is cutting 10% off all of its prices. Click here to connect to the best grass fed beef you’ll ever get your hands on!
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.
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:
-Â Â Herbs de Provence*
-Â Â Your favorite cut steak*
*Available at www.HeldebergMarket.com
Rub Steak in herbs, and barbeque on grill to desired “doneness.â€
Stuffed Peppers:
-Â 4Â Green Peppers*
-Â 1Â Yellow squash*
-Â 1Â Zucchini*
-Â 1 Cucumber*
-Â 2Â Shallots*
-Â 5-6Â Radishes*
-  1/4 cup chopped parsley
- ½ – ¾ cup feta cheese
-Â 1 cup wild rice
-Â 3 cloves garlic
-Â Juice of one lemon
- Â 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).
July 16th, 2010
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.
July 8th, 2010
Albany County eats its veggies!
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 at 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 atsage.consulting@yahoo.com.
Last, but not least, thank you for your support of the Heldeberg Market!  Aside from being Delivery Day, today is also my birthday.  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.  It has been a crazy few months putting this all together, but it has really made for a special chapter in my yearbook.  Thank you, all, for your interest and enthusiasm for local foods! 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. Put half of mixture into sealable container. Add filet mignon cuts to container and shake. Refrigerate for a few hours or overnight, shaking from time to time. Cook on a hot skillet or on the grill for 4 minutes on each side, or until desired “doneness†is reached. Arrange baby arugula on plates and dress with remainder of herb and oil mixture. 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. 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. Preheat grill for medium heat. Lightly oil grate. Remove vegetables from marinade, and place on preheated grill. Cook for 12 to 15 minutes, or until tender. (Recipe from AllRecipes.com)
July 6th, 2010
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)
July 1st, 2010
Supporting Food Security on Independence Day!
What is more patriotic than eating local and supporting food security?
We have tons of great meats and produce available atwww.HeldebergMarket.com/storeto supply your 40-mile diet for the 4th! Â New this week, we have Mini-Grass Fed Beef Samplers featuring our best steaks and Gordon Farms’ locally renowned grass-fed ground beef for burgers.
We also have new fryer and broiler chickens available from Mountain Winds Farm. Â Eight Mile Creek Farm and the Farm at the Garden have beautiful greens to fill out your salads. Â Conkling Farm’s garlic products make wonderful marinades for grilled vegetables, and Green Spiral Herbs and the Farm at the Garden’s fresh herbs make ideal rubs for your favorite meats. Â We have you covered!
Check out our recipes below to spice up your July 4th picnic’s menu!
Week Three: Â We are doing something right!
Yesterday, the Heldeberg Market team wrapped up it’s third week of deliveries, and it is clear that we are on to something! Â More than 3/4 of our customers were already repeat customers! Â Thank you, all, for your dedication and support of our farmers and the eat local movement! Â If any of you might be interested in taking advantage of free delivery, get in touch with me about organizing a group of 5 people to a group drop-off in your neighborhood or in your workplace.
Thank you all, as always, for your strong support of our local farms! And remember, a great way to support your country is to support your local farmer- where you know your food is safe!
Seasonal Eating Recipes for the 4th:
Herbal Chicken Rub for the Grill
Ingredients
- •1 all-natural chicken*
- •2 Tbsp finely chopped oregano*
- •2 Tbsp finely chopped basil
- •2 Tbsp finely chopped thyme*
- •1 Tbsp finely chopped sage*
- •1 pinch lavendar*
- •Fresh ground black pepper
- •Coarse sea salt
*Items available at the Heldeberg Market
Grilled Short Ribs*
- 1.Preheat oven to 350.
- 2.Cut ribs into 3-4 rib portions*
- 3.Season with your favorite fresh herbs (like thyme)*
- 4.Line roasting pan with aluminum foil and bake ribs for 30 minutes.
- 5.Preheat your grill.
- 6.Remove from oven, and grill over medium heat for about 10 minutes.
- 7.Slather on your favorite sauce, and grill for 10 more minutes.
Enjoy a wonderful short rib barbeque!!
*Items available at the Heldeberg Market
June 21st, 2010
Heldeberg Market Represents!
Sunday, Heldeberg Market had a booth set up at the Indian Ladder Local Foods Festival in Altamont. Â I was joined by three of our farmers: Cheryl Baitsholts from Baitsholts Farm, Randy Grippin from Mountain Winds Farm, and Sandy Gordon from Gordon Farms (who is also my dad- a lovely way to spend Father’s Day). Â We met a ton of new enthusiastic customers, as well as some potential new farmers interested in joining the Heldeberg Market. Â Thank you to all of the festival goers who came out to support local farmers, and to Indian Ladder Farms for hosting such a wonderful event!
June 18th, 2010
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)