October 2019 Week 5

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October 2019 Week 5

Grab a friend because we’re ringing in the season of joyful togetherness with our annual Christmas Market! November 8th from 5-8 PM and November 9th from 9 AM-8 PM.

 This season, wrap yourself in the whole-body experience of the winter. As we have in years past, we’re inviting our community to enjoy seasonal treats, the warm scent of pine and oranges, and the murmur of voices as neighbors meet and mingle inside our Farm Market. Sip some spiced cider as you wander and discover both the tangible and intangible holiday treasures we've carefully curated.

We’ve brought our favorite parts of the holidays to the farm market, from artisan home goods and small-batch foods to soon-to-be family heirlooms. Just like you, we value keeping the holidays a part of our community. Everything we share at the Christmas Market is thoughtfully curated, from the gifts and decor down to the wrapping paper. No matter how you enter the market, we know how you’ll leave: full of holiday cheer.

Don’t forget to bring your postcard for $15 off a purchase of $50 or more. (Or simply mention the offer - we still welcome you if you forgot your postcard!)
Also, here's the link to the Facebook event for the hyperlink: https://www.facebook.com/events/2599239380143321/

This week in your simple share...

Celery - one bunch
Cream of Celery Soup
1-2 tablespoons olive oil
1 large onion chopped
3 garlic cloves peeled and crushed
2 lbs fresh celery cleaned and chopped
1 qt chicken or vegetable stock
1 lb potatoes peeled the potato and cut it into quarters
a good handful of fresh parsley roughly chopped, including stems
salt and Pepper to taste

Chop the celery into roughly the same-sized pieces, about an inch - 1.5 inches, Don't worry about precision as the soup is going to be puréed anyway. You just want it to cook evenly. In a large soup pot, heat the oil over medium heat.  Add the onion and cook until soft. Add the garlic and cook another minute before adding the celery, stock, potato, and parsley.  Increase the heat to medium-high and bring to a boil. Cover, lower the heat and simmer for about 30 minutes or until the celery and potatoes are soft enough that they can easily be pureed (But don't let them get too mushy). Remove the soup from heat. If necessary, using a ladle, remove enough stock so that the celery is just covered. Set any reserved stock aside. Remove some of the chopped celery with a slotted spoon (1-2 spoonfuls) and set aside. Purée the soup with a stick blender in the pot -  adding the reserved stock little by little until the soup reaches the desired consistency. Add the reserved celery, mix to combine and serve hot.
 
Spring Mix - one bag
Citrus Lime Spring Mix Salad with Chicken 

Tat Soi - one bag
Butter Parmesan pasta with Wilted Tatsoi

Radishes - one bunch
Cucumber Radish Salad

Cilantro - one bunch
One Skillet Creamy Cilantro Lime Chicken 

Green Onions - one bunch
Mozzarella Green Onion Rolls

Apples - 3 lbs
Apple Dumplings

Parsley Root - one bunch
Roast Parsley Root and Apple Soup

Blackberry Patch syrup - one bottle
Blackberry Patch is handcrafted in the small welcoming southern town of Thomasville, Georgia. This town has served as an inspiration for their recipes. They are made with all natural flavors and ingredients, with most of their products having as little as just three ingredients.

Pancake mix - one
Old School Mill was started in the 1990's by David Hinson. David believed in authenticity and wanted his products to show this authenticity in the flavors and finished product. These pancakes are so light and fluffy, you'll want to eat them for breakfast, lunch and dinner.

See you next week!
-The Simple Share Team