Wednesday, December 12, 2012

Winter Market this Sunday, Dec 16th

Winter Market this Sunday, December 16th 
10am-2pm 
in the Rhinebeck Town Hall at 80 East Market St.

Perry Hill Farm joins the market this Sunday.

Perry Hill Farm is a nursery growing organic herbs to produce herbal soaps, oils, tinctures, salves, and creams.

Lynnhaven has joined the market too with their Goat Cheese. They also have Chocolate Chevre Truffles, Goat Meat, Goat Milk available at times too.

Wondering what else is available in the Winter Market?
Full list of Winter Market Vendors & Products HERE


It's the time of year when we love sitting down with a nice warming bowl of soup. 

So how about some Sweet Corn Chowder with Maple & Bacon?

This recipe won first place in the New York's Favorite Farmers' Market Recipe Contest last year and we thought we'd share it with you again. Both Migliorelli Farm & Kesicke Farm offer their own frozen corn that you can pick up at this Sunday's market. 

RECIPE

INGREDIENTS:

  • 4 Slices of Slab Bacon* – diced
  • 1 Large Onion* – diced
  • Kosher Salt & Freshly Ground Black Pepper
  • 4 Red Potatoes* (about 1 pound) – peeled and diced
  • 1 Quart Chicken Broth*
  • 1 Lb Corn Kernels*
  • 2 Cups Milk*
  • 1 Cup Cream
  • 2 Tbsp Corn Flour* (or Masa Harina)
  • 1/4 Cup Water
  • 1 Tbsp Maple Syrup*
  • 1 Tbsp Chipotle in Adobo

DIRECTIONS:

Heat a Dutch oven over medium-high heat. Add the bacon and cook for 2-3 minutes allowing the fat to render. Add the onions, a pinch of salt and a few grinds of black pepper. Saute 3 minutes.

Add the potatoes and stir to coat. Then add the chicken broth. Bring to a boil, reduce to a simmer. Simmer 15 minutes.

Add the corn, milk and cream. Season with salt and pepper. Raise the heat to medium and bring just barely to a boil. Reduce heat to low and simmer for 20 minutes. Puree half of the soup. We use and emersion blender but you can also use a blender or a food processor and return the puree back to the pot.

Combine the corn flour and water to make a slurry. Add this to the soup along with the maple syrup and chipotle in adobo. Simmer another 20 minutes. Season with salt and pepper to taste. Adjust the amount of chipotle to the level of spice that you like.

* Ingredients available at the Rhinebeck Farmers' Market