The Swissvale Farmers Market

-Alissa Freese, with love (for fresh food)

Have you kicked off your summer yet? Because after what felt like a never-ending puddle party, I’m practically doing a happy dance for this sunshine! Seriously, I’m finding any excuse to get outside – my landscaping is getting some serious attention, and I’m practically wrestling my husband for the chance to take out the trash, just for a peek at those glorious rays.

To kick off my own summer, I dragged out the inflatable pool (my personal oasis, even if it’s just for a toe-dip!), and, naturally, uncovered the grill. A girl can dream of those long, lazy summer days, right? I’ve been on a mission, scouring the internet for fresh grilling inspo and digging through my trusty recipe box for those tried-and-true summer classics. Because let’s be real, you just can’t beat ’em!

Speaking of unbeatable, while the classic burger or hot dog will always hold a special place in my heart, grilled chicken thighs (cook to 165°) with Everglade seasoning has been May’s MVP in my kitchen! Want to elevate your summer feasts to MORE, PLEASE! Then you absolutely have to swing by the first market of the season this weekend in Swissvale!

Meet Your Meat Vendor!

This Saturday, and every Saturday, Mike of Chaganra Farms will be at the market with a fantastic selection of chicken, pork, and beef options. Mike’s personal summer favorite is grilled pork chops! Season to your liking and grill to that perfect 155° internal temperature.

And for a side dish that’ll make your tastebuds sing? Try this: grill some diced asparagus, then saute it in butter. Add heavy cream to cover, and season with smoked paprika, salt, and pepper. Simmer until it thickens into a creamy, dreamy masterpiece! (I’m adding this at my next cookout!)

Make sure to stop by the first market of the season to pick up some fresh, grass-fed, and finished, meat from Chaganra Farms!

Don’t forget to season it!

My preferred seasoning this season is Everglades seasoning which I picked up on my last trip down to visit my family in Florida.  I don’t have another road trip planned in the near future so I’ve found this dupe.

Everglades Seasoning

2 tsp. Salt

1/2 tsp black pepper, course grind if possible

1/4 tsp onion powder

1/4 tsp celery powder

1/4 tsp cumin

1/8 tsp creole red pepper, cayenne will do it

1/2 tsp garlic powder

1/8 tsp turmeric

1/8 tsp sugar

Shake together well. Great seasoning for vegetables, fish, chicken, anything! 

Ready for Some Sides? I am too!

You know it! Head over to Jodikinos at the market for fresh produce because I’ve got to complete your meal.

As a Southern Woman who’s found her spot in Pennsylvania, I love bringing the taste of down-home goodness to my table. So, I highly recommend throwing a few cobs of corn on the grill! Just add your favorite seasoning (cough Everglades seasoning), some butter, and wrap them in aluminum foil. Pop ’em on the grill away from the direct heat and let them get sweet and smoky.

And finally, to truly complete my meal, I always make some braised greens. My recipe might be a little different from what you find up here in Pennsylvania, but trust me, it’s worth a shot! The best part about this recipe is its versatility. I’ve made it vegetarian and even vegan, and it always hits the spot. The ingredients change slightly, but the cooking method stays the same. So come grab some fresh greens and give it a try!

Braised Southern Greens

• 8 slices of bacon, cut crosswise into 1/2 inch pieces. You can also substitute ham, cut into small cubes, or skip altogether.
• 1 medium Vidalia or sweet onion, thinly sliced
• 2 cloves garlic
• 1 stick butter 
• 2 pounds collard greens cut into 1/2 inch strips
• 1/2 cup dry white wine
• 1 1/2 cup chicken broth
• Salt
• Hot sauce, Louisiana style

Very Veggie Greens

• 1 stick vegan butter
• 1 medium yellow onion, finely chopped
• 2 cups vegetable broth (sub 1/2 cup white wine for more flavor)
• 2 1/2 lbs mixed greens (turnip, collards, mustards, whatever you like), chopped
• Salt
• Black pepper
• Hot Sauce, Louisiana Style

Directions

1. If using meat. In a large saucepan, cook the bacon over medium-high heat until crisp, about 5 minutes.
2. Melt butter in the sauce pan
3. Add onion and garlic and cook, stirring, until softened.
4. Add the broth and wine and bring to a boil. Reduce the heat to medium-low and simmer for about 10 minutes. Add the greens, cook until very soft, about 20 minutes.  I sometimes make this first, cover and let it cook on low for up to an hour, until the bite is out of the greens. Season with salt, pepper and hot sauce. 

Get ready for your tastebuds to do a happy dance! Our Phenomenal baker on the Swissvale Market Board has shared her go-to recipe for kicking off summer, and let me tell you, it’s a game-changer. This isn’t just any recipe; it’s Beth’s Caramelized Tomato Tarte Tatin, a sun-kissed, caramelized dream that promises to be a show stopper at your next gathering. I, for one, simply cannot wait to dive in!

Caramelized Tomato Tarte Tatin

• 1 14-ounce package all-butter puff pastry
• 2 tablespoons unsalted butter
• 3 onions, halved and thinly sliced
• 1/4 cup plus a pinch of sugar
• 1/2 teaspoon sherry vinegar
• 1/4 cup chopped pitted Kalamata olives
• 1 1/2 pints (about 1 pound) cherry or grape tomatoes; a mix of colors is nice
• 1 tablespoon chopped fresh thyme leaves
• Kosher salt, to taste
• Freshly ground black pepper, to taste

1. Preheat oven to 425 degrees. Unfold puff pastry sheet and cut into a 10-inch round; chill, covered, until ready to use.
2. Melt butter in a large skillet over medium heat. Add onions and a pinch of sugar and cook, stirring, until onions are golden and Caramelized, 15 to 20 minutes. Add 2 tablespoons water and let cook off, scraping brown bits from bottom of pan. Transfer onions to a bowl.
3. In a clean, ovenproof 9-inch skillet, combine 1/4 cup sugar and 3 tablespoons water. Cook over medium heat, swirling pan gently (do not stir) until sugar melts and turns amber, 5 to 10 minutes. Add vinegar and swirl gently. 
4. Sprinkle olives over caramel. Scatter tomatoes over olives, then sprinkle onions on. Season with thyme leaves, salt and pepper. Top with puff pastry round, tucking edges into pan. Cut several long vents in top of pastry.
5. Bake tart until crust is puffed and golden, about 30 minutes. Let stand for 5 minutes, then run a knife around pastry to loosen it from pan, and flip tart out onto a serving platter. Cut into wedges and serve immediately.

Don’t Forget Dessert!

Beyond our many wonderful dessert vendors, we’re thrilled to announce that Miss Diane, a beloved market mainstay, will be here this season with her incredible baked goods! And trust me, you won’t want to miss her biscuits. They’re so flaky and delicious, that you’ll be torn between starting your day with jam and butter or ending it with strawberries and whipped cream.

Strawberry Shortcake

Stir 6-7 cups quartered strawberries and 1/4 cup granulated sugar together in a large bowl. Cover and set in the refrigerator for 30 minutes or until ready to use.

Whisk 1 cup heavy cream with 2 tablespoons granulated sugar and 1 tsp pure vanilla extract until soft-medium peaks form.

When ready to serve. Slice biscuits in half and layer with strawberries and whipped cream. Enjoy!

Happy Summer! We can’t wait to see you at the market!