Weekly update--Boalsburg moves inside!
Greetings All--
Please check out this weeks blog--I found some troubling information on just how our legislature works! I think this could open a few eyes! Check it out! The email will be first, just scroll down.The Harvest Shak is now closed for the season!!!
The Boalsburg Farmers' Market moves inside this week--you'll find us at the Firehall in Boalsburg from 2-6. We will be joined by 17 other vendors bringing you fresh local food all winter long! From State College, go past the Museum parking lot and turn right immediately after Uni-Mart. The Firehall is less than 1 block off of Business 322.
CARNIVORES CORNER:
Chicken: More in 3 weeks!--Better order today!
Beef: Stock up now for the winter!! Grass Fed English Aged Angus. Follow this link for some great information on the beef! 95% lean grass fed beef with outstanding taste and texture! Only $3.50 per pound hanging weight--by the 1/8th, 1/4, 1/2, or whole beef.
Lamb: We have loin chops, hot Italian lamb sausage, garlic lamb bologna, and ground lamb, available.
Salmon: We are taking orders for Wild caught Alaskan Sockeye Salmon. We are offering portion size packages which normally wiegh in between 3/4 and 1 pound. Price is $13 per pound.
Orders can be picked up Tuesdays at the Firehall in Boalsburg between 2 and 6, Friday's in the shale parking lot behind Uncle Joes Woodshed in the Pleasant Valley Shopping Centerbetween 3 and 3:30, and Saturday's from 10-1 at the Old Gregg Community Center in Spring Mills . Not sure where these places are??? Click here and scroll to the bottom of the page.
Here is what we have available this week:
From the garden: Brussels Sprouts, diakon radishes, watermelon radishes, Jerusalen artichokes, rutabaga, potatoes, onions, garlic, beets, and spaghetti squash.
From the kitchen: Tarts (crusts made with organic spelt): Peanut Butter Creme, Cheesecake, Pecan Chocolate, Lemon Curd and Pumpkin Custard. Sprouted Scones: Dark Chocolate Chip/Almond, Orange Ginger. Sprouted Cookies/Bars: Shortbread Cookies, Oatmeal Date Nut bars. Muffins: Pumpkin Cream Cheese. Flatbreads: Tomato/Garlic/Onion (spelt), Asiago/Parmesan Herb (spelt), and Fig Walnut Raisin (sprouted spelt). Flatbread Crisps: Sunflower Sesame Flax and Honey Cinnamon - great with dips or salsa! Sprouted Breads: Spelt, Cinnamon Raisin Walnut (spelt), Spelt, dinner or sandwich rolls (spelt).
Lacto-Fermented Veggies: Caraway Beets and Gingered Carrots
Sprouts: Sandwich mix
Nutty Berry Mix Granola
Spelt Pancake Mix: Makes about 10 delicicious and nutritious pancakes - especiall yummy when topped with MacNeal's maple syrup!
Kombucha Tea: Apricot, passionfruit papaya, ginger, acai berry and wild berry.
Kombucha vinegar: Triple berry - made with red and black raspberries, blackberries, and our own Kombucha.
Raw Apple Cider Vinegar: Rosemary Thyme
Products from our local partners: Wild flower honey, Clover honey, Raw honey, Tait Farm jams (sour cherry, raspberry, blackberry and apricot butter) and raspberry shrub, free range eggs.
Eric & Cindy Noel
