The regular farmers’ market is in Scranton, a pleasant drive, about 25-30 minutes from Honesdale.
It’s big and the vegetables plentiful, varied and pretty. They have, wait for it, fresh borlotti beans!
They call them cranberry beans and they seem to be a bit larger than the French borlotti but peu importe! I cooked some today and froze the rest for later 🙂
The market also had Tuscan kale which I’ve never heard of or seen. Alien! And also normal hakurei turnips that I knew about 🙂
Bavarian essence rubbed pork rib roast from the German butcher. Gina assured me that all of his meat is sourced locally 🙂
We’re living high on the hog here in Pennsylvania, baby 😀
Bavarian Pork Rib Roast
1 5-6 bone pork rib roast
Score the fat on the roast top, then rub Bavarian essence all over. Refrigerate overnight. Place the roast in a tajine, cover on, in a 375 F oven for 1 1/2 hours. Remove cover and continue to roast for 30 minutes.
Hakurei Turnip and Tuscan Kale Stir Fry
6 hakurei turnips, cut into cubes
1 1/2 tbsp olive oil
1 cup cooked ham, coarsely chopped
2 garlic cloves, chopped
2 cups Tuscan kale leaves, chopped
2 bay leaves
2 tbsp white wine vinegar
Salt and pepper
Brown the turnip cubes in the olive oil. Add the ham and garlic, then cook until the garlic is aromatic. Add the kale, bay leaves, vinegar, salt and pepper, then cover and steam for 4-5 minutes.