Have you visited Healthway Farms booth yet?
They carry 30 varieties of potatoes including these Adirondack Reds.
Chatham Brewing joins the market this week with growlers of their locally brewed beers.
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'Tis the season for hearty winter stews.
Here's a recipe that is flexible enough to adapt to your winter market finds.
Print copies of the recipe are available at the market table as well.
Winter Market Stew
Ingredients:
- 1 1/2 lbs Stew Meat - Beef, Lamb, Goat or Venison
- Salt & Pepper
- 1/4 Cup Flour
- 2 Tbsp Oil
- 1 Onion – chopped
- 1/2 Cup Red Wine
- 1 Quart Beef Broth
- 1 Tbsp Dried Thyme
- 1 Bay Leaf
- 10 Peppercorns
- 6 Small Potatoes – cut into large chunks
- 3 Carrots – peeled and cut into large chunks
- 1 Parsnip – peeled and cut into large chunks
- 1 Turnip or 6 Baby Turnips – cut into large chunks
- 3 Shallots – peeled and left whole
Directions:
Season the meat with salt & pepper, then dredge in flour to lightly coat. Place a heavy bottom soup pot over medium-high heat, add the oil and allow it to get hot. Add the meat and sear on all sides to get a nice crust. Turn the heat down to medium, remove the meat and set aside on a plate. Add the chopped onions to the pot with a pinch of salt & pepper. Cook until soft and golden.
Add the red wine to the pot and scrape up the brown bits on the bottom of the pot. Allow the wine to reduce by half, then add the meat back to the pot and cover with the beef broth. Stir in the thyme, bay leaf and peppercorns. Bring to a boil. Then reduce to a simmer, cover and cook for 2 hours. Stirring occasionally.
Add the potatoes, carrots, parsnips, turnips and shallots to the pot. Cover and simmer 45 minutes more. Season with salt & pepper.
Serves 4
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The Rhinebeck Winter Market is held on
Alternate Sundays, 10am-2pm at the Rhinebeck Town Hall
80 East Market St, Rhinebeck
Details: Rhinebeck Farmers' Market
