Who's At The Farmers' Market This Week?

I am a vegetarian, so I can not personally vouch for the flavor of Shady Pine Farm's products. It is well known, however, that meat from animals who spend their days on a pasture and feed on grass with the addition of hormone-free and natural animal feed has a better texture and more agreeable flavor than meat from animals kept in a small inside-enclosure fed with corn. Corn might be cheaper but is not digestible for ruminants. They contract a series of diseases, which are treated with antibiotics ("Giving cows corn is like putting diesel in your gasoline powered car. It's wrong, wrong, wrong," to quote Bill Kurtis, who along with food historian Michelle Martin authored "The Prairie Table Cookbook."). Therefore, grass-fed meat is also healthier for the consumer. 

Stop by the Shady Pine's Farm stand tomorrow and try one of their products: different sausages, beef patties, pork tenderloin, ground beef, pork steak, ribs, chicken, and more. They also have excellent fresh eggs from free-range chicken: much more flavorful with a beautiful dark yellow yolk!

You can also sign up for CSA or reserve your Thanksgiving turkey. Visit their website for more information.

These are the businesses you will find at the market tomorrow:

Artful Indulgence
Llah-Rose
Suzanne Goodwin
Stasinos Farms
Something Sweet without the Wheat
Shady Pine Farms
Mary Ellen Crafts
Fish Lady
Emmett's Edibles
Dick's Market Garden
Coffee Tea & Me
Cannistraci Fine Foods
Busy Bee Bakery 
Beverly Farms Soapwerks 

Nonprofit: The Ovarian Cancer Coalition

Recipe of the Week: 

Roasted Beet and Sweet Potato Tarte Tatin with Caramelized Onions

Tarte Crust:

1 1/2 cups all-purpose flour
2 teaspoons ground chia seeds (optional)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 tablespoons (110 g) cold unsalted butter, diced
6 to 8 tablespoons ice water

Combine flour, salt, chia seeds, and pepper in a food processor. Pulse to combine. Add the diced butter and pulse about ten times until the butter is the size of peas. Add the water and pulse until dough comes together. It will not form a ball. Simply press it between your fingers to see if it holds.

Line a pie or tarte tin with parchment paper. Transfer dough into the lined tin and press carefully with your fingers to evenly cover the bottom and sides. Cover with plastic foil and refrigerate for 1 hour.

Filling:

5 assorted colors baby beets (about 12 ounces), peeled and cut into 1/2-inch slices
2 medium sweet or purple potatoes, peeled and cut into 1/2-inch slices
3 tablespoons olive oil
2 small yellow onion, thinly sliced
1 clove garlic, minced
3 springs thyme
pinch salt
pinch black pepper
1 tablespoon balsamic vinegar
1.5 ounces (45 g) grated cheese

Preheat oven to 400F. Toss the slices beets and potatoes with 1 tablespoon of olive oil, pinch salt and black pepper. Bake the vegetables for 30 minutes until potatoes are done (they take less time than beets) and remove them. Continue to bake the beets for a few more minutes until tender, about 10 more minutes. Set aside and cool while making filling.

Reduce oven temperature to 375F (190C).

Heat a medium saute pan over medium heat. Add the rest of the olive oil and cook the onions, garlic, and a pinch of salt until tender and slightly caramelized, about 10 minutes. Add the balsamic vinegar, stir, and remove from heat. Set aside and let cool slightly.

Remove the tarte crust from the refrigerator. Carefully invert onto a large plate, remove the parchment paper, and put it back into the tin.

Place the roasted vegetables inside the tarte mold tightly packed. Spread the caramelized onion on top and sprinkle the cheese on top of that. Place the tarte dough on top and tuck it into the edges.

Bake the tarte for 30 minutes until crust is golden brown. Remove from oven and let cool for 5 minutes before inverting onto a plate. Serve warm or at room temperature.