Before I say anything else I must say THANK YOU!
Your support this year has been overwhelming and so many of you came out to our Winter market earlier this month to support us. We're harvesting twice what we harvested last time to keep up!
Our last market of the year is this Saturday the 23rd (just in time for the Holidays!) at Wrightstown Farmer's Market from 10-12.
We'll have so much goodness! The kohlrabi is so sweet it's like eating an apple. We were shocked the other day at how sweet storage is making it! Try it with this incredible shallot dip and some sliced carrots and Winter radishes (we'll have all those too!) for a lovely crudité this Holiday season. It's a hit anywhere we take it.
Stephanie and John
Greek Yogurt Onion Dip
Recipe courtesy of Food Network Kitchen
1 tablespoon olive oil
1 cup chopped shallots (about 2 large shallots; 1/3 pound)
1 teaspoon balsamic vinegar
1 cup 2-percent Greek yogurt
1/4 cup 1-percent milk
garlic powder or 1 clove crushed fresh garlic
Freshly ground black pepper
Cut-up vegetable sticks
Heat the olive oil in a small skillet over medium heat. Add the shallots and 1/2 teaspoon of salt and cook, stirring frequently, until translucent and soft, about 5 minutes. Add 1/4 cup of water and the balsamic vinegar, reduce the heat to medium and cook, stirring occasionally, until the shallots are browned and caramelized, 12 to 15 minutes.
Combine the garlic, yogurt, milk, chives, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and stir until blended. Cover and chill for 30 minutes before serving. The dip will keep, refrigerated, overnight.
Vegetables at Market This Week
Carrots (loose and bunched)
Tomato Gift Boxes
Purple Napa Cabbage