www.siloamsprings.locallygrown.net

Hope everyone had a wonderful Thanksgiving! I enjoyed spending time with my family, cooking a lot of food, and snagged an amazing pie from a dear friend. So thankful for all we have.

There are some veggies available this week, and hoping to see spinach and additional varieties of lettuce soon.

Enjoy shopping and have a great week!

www.siloamsprings.locallygrown.net

What a chilly day! Tonight’s lows will affect vegetables. The winter squash is already harvested so we are continuing to make it available online. The other veggies are a wait and see.

Opossum Holllow is taking the week off for Thanksgiving but after visiting with them today I know that lettuce, kale, and spinach are coming back soon! Can’t wait for fresh spinach.

Meats and baked goods are available for purchase and as soon as I know what produce is available this week I will send out an email.

We will have our market pick up next Saturday as usual. It is alo Shop Small Business Saturday so plan to shop with the downtown merchants and enjoy lunch at Fratelli’s, Cafe on Broadway, 28 Springs, Pour Jon’s or Inn at the Springs.

Happy Thanksgiving!

www.siloamsprings.locallygrown.net

Just a reminder, the market is open until 9 p.m. tonight so you still have time to place an order.

See you Saturday!

www.siloamsprings.locallygrown.net

Welcome Sharpening on Site to our online market! You’ve probably seen them set up at the market once a month during the outdoor market season. Well, now you can order sharpening services online too! Services are available for kitchen knives, hunting knives, salon and barber shears and cloth scissors. Look under Sharpening Services.

Gardens by You and Me creates and sells a wonderful Lavender Pillow Spray. You can find this under Home and Garden Supplies. Would make an excellent gift.

Don’t forget to plan for what you need for Thanksgiving from the market. Herbs, eggs, baked goods, jams & jellies, pork and poultry, and chestnuts are available. Chestnut stuffing is starting to sound pretty tasty and here is a recipe you might want to consider:

Chestnut Stuffing with Fennel,

INGREDIENTS

1 1/2 pounds country bread, crusts removed, torn into 1-inch pieces
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 tablespoons fennel seeds
4 ounces pancetta, sliced 1/8 inch thick and diced
1 small rosemary sprig
1 dried chile de árbol or other dried red chile, stemmed and broken in half
1 small onion, finely chopped
1 small fennel bulb, halved lengthwise and finely diced
1 1/2 teaspoons thyme leaves
Kosher salt and freshly ground pepper
1 tablespoon finely grated lemon zest
3/4 cup dry white wine
2 1/4 cups chicken stock or low-sodium broth
6 tablespoons unsalted butter
10-ounces roasted and peeled chestnuts, very coarsely crumbled
2 large eggs, lightly beaten
3 tablespoons chopped flat-leaf parsley

INSTRUCTIONS

Preheat the oven to 400°. On a baking sheet, toss the bread with 1/2 cup of the olive oil. Spread the bread in a single layer and toast in the oven for 15 minutes, stirring once, until golden brown. Let the croutons cool, then transfer to a bowl. Leave the oven on.

In a small skillet, toast the fennel seeds over moderate heat until fragrant and lightly golden, about 2 minutes. Transfer to a mortar or spice grinder; coarsely grind.

In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the pancetta and cook over high heat, stirring, until crisp, about 3 minutes. Lower the heat to moderate, add the rosemary and chile and cook for 1 minute. Add the onion, fennel, fennel seeds and thyme and season with salt and pepper. Cook, stirring, until the vegetables are lightly caramelized, about 8 minutes; discard the rosemary and chile. Stir in the lemon zest and add to the croutons.

Set the skillet over high heat. Add the wine and bring to a boil, scraping up the browned bits. Boil until reduced to 1/3 cup, about 4 minutes. Add the chicken stock and bring to a boil. Pour the hot stock mixture over the croutons and toss well.
Wipe out the skillet. Add 3 tablespoons of the butter and the chestnuts and cook over moderately high heat, stirring, until lightly browned, about 5 minutes. Add the chestnuts to the stuffing, season with salt and pepper and let cool completely. Add the eggs and parsley and toss well.

Transfer the stuffing to a 9-by-13-inch baking dish. Cover with foil and bake for 30 minutes. Remove the foil and dot the stuffing with the remaining 3 tablespoons of butter. Bake for about 20 minutes, or until crisp on top. Serve hot.

MAKE AHEAD
Bake the stuffing, covered with foil, for 30 minutes then refrigerate overnight. Heat covered until cooked through, about 20 minutes, then uncover and bake for 20 minutes longer.

(http://www.foodandwine.com/recipes/chestnut-stuffing-with-fennel)

Have a great week!

www.siloamsprings.locallygrown.net

Are you missing your favorite bakers? Did you know that you can still order your favorite items from The Bread Basket, Skopp Bakery and Susi’s Kitchen? Breads, pizza crusts, cookies, candies, granola, jams and jellies, cakes and pies can all be purchased through the online market. Don’t hesitate to contact them via email, which is located on under the Grower’s Tab on the website.

Only 7 days left for the Kickstarter Campaign for White River Creamery – check it out here: http://kck.st/1LSAfWM

Also, cheese is available at the online pick up each Saturday. There is a variety of Fetas, Chevre, Farmer’s Cheese, and Smoked Gouda. Ask me to show you what cheese we have, or place an order online to reserve your favorite!

We have been so blessed to have extra produce like tomatoes and okra, eggplant, and cherry tomatoes. The cold weather this weekend may mean the last of these products were available today. However, there should still be plenty of greens, herbs, peanuts, ginger, and winter squash.

Create 4 Good is back with wonderful, homemade laundry detergent, deodorant, lip balms, and more!

Don’t forget Pure Joy Ice Cream for your dessert. Best ice cream in town!

It’s time to begin thinking about your holiday meal plans – we will be open all month, including the Saturday following Thanksgiving so you won’t miss the option of ordering your groceries for the following week.

Thank you for supporting the farmers and vendors through the online market with your orders! Have a great week!

We had a very successful online market this week as we’ve transitioned from the outdoor market to the Fall/Winter market. Thank you to everyone who ordered.

Pure Joy Ice Cream has joined us and Melissa with Create 4 Good is back!

Our Market Family is so excited to offer such a wide variety of products and to still have so much produce available. Please keep in mind that weather can change availability this time of year but our farmers will continue to provide all they can in this season.

Remember, we do accept SNAP benefits year round.

See you Saturday!

The outdoor market closed for the season October 24th. What a GREAT last day! Fall weather showed up and the rain stayed away. Lots of customers came to celebrate Customer Appreciation Day and Tom Leadabrand and Leah Bailey won te drawing and each received a beautiful basket filled with market products.

Our online Winter Market returns with familiar and new vendors. Vang’s Fresh Market joins us with produce and watch for Pure Joy Ice Cream to join us online.

Orders can be placed Sunday morning through Wednesdays at 9 p.m., and will be available for pick up Saturday mornings between 9-11 a.m. at the Main Street Conference room (103 E Alpine, ste2) payment is made at time of pick up and we accept cash or SNAP benefits.

Looking forward to being able to continue to provide fresh, locally grown oods to our community!

Our favorite cheese maker, White River Creamery, has an opportunity to expand their business and all their customers have an opportunity to support their project! Check out their Kickstarter Campaign at this link:

https://www.kickstarter.com/projects/1886848044/white-river-creamery-arkansass-last-farmstead-chee?ref=project_share

We have some of their amazing cheeses(Chocolate Chèvre, Fromage Blanc, Greek, Italian and plain Feta and Farmers cheese). They can be preordered online or purchased at the Market Welcome Station.

There are only two more outdoor market days left! Saturday, October 24th is Customer Appreciation Day!!! For every purchase you make you will receive a ticket to enter a drawing for a asker FULL of locally grown or locally made products!

We would love to see our armrest and vendors go home with empty crates on our last day. Bring a friend and come shop the market!

There are two more Tuesdays and two more Saturdays left for the outdoor market. October 31st begins the first winter market pickup. Watch for information about which farmers/vendors will be participating this winter!

Have a great week!