South Royalton Market

Whether your preference is practical, local, specialty, or “all of the above,” the Market can help with your December holidays shopping list. Here are some suggestions to get you thinking …

• Gift certificates for any amount over $10. Ask any of our cashiers to help you as you go through the check-out line.
• Gift baskets. We have a selection of baskets and lots of things to put in them! Think fruit, cheese, maple cream, maple syrup or honey in specialty bottles, tea, coffee, hot chocolate mix, special cookies and crackers, pancake or waffle mixes (including gluten free) …
• Stocking stuffers. Fruit, chocolates, decorative magnets, lip balm, soaps, bath salts, beeswax candles, essential oils …
• Fair trade chocolate, coffee, tea, handwoven baskets from Africa
• Easy to mail calendars, a selection of note and special occasion cards, tea, cookbooks, and cloth lunch, market, and hand bags
• Something for the kitchen–a fresh brush, scrubby, or scented dish liquid to make washing the dishes more fun
• Local T-shirts celebrating the Market’s 10th anniversary, the Hillbilly Highway, and the Neighbor-Helping-Neighbor t-shirt designed by Tunbridge Central School 3rd and 4th graders to benefit local flood relief efforts
• Seasonal beverages, alcoholic and non-alcoholic, add sparkle to gatherings.

However you celebrate, we wish you a happy season!

All of the traditional Thanksgiving foods can be locally grown. The Natives and Pilgrims weren’t logging food miles when they sat down to eat that first meal together!

The Market has a great selection of local vegetables, seasonal fruits, cheeses, and beverages for your holiday celebration. For example …

• Chap Farm: celeriac, purple-top turnips, and organic potatoes
• Itabena Farm: organic garlic
• Luna Bleu Farm: an array of colorful winter squash
• Tunbridge Hill Farm: organic rutabaga
• Westhaven Farm: apples

Champlain Orchards in Shoreham, VT, has a new, all-Vermont beverage: apple cranberry cider. It is pleasingly tart and has a beautiful ruby color.

We have local and regional cheeses from 10 cheesemakers, including Fat Toad, Neighborly Farms, Vermont Farmstead, Vermont Butter and Cheese, Maplebrook, Grafton, Blue Ledge,  Lazy Lady, Blythdale, Jasper Hill, Willow Hill, and Woodcock Hill!

We again offer fresh, natural (not organic) VT turkey–whole or in pre-packaged parts– from Misty Knoll Farms in the Champlain Valley. Place your order by the end of the day on Wednesday, November 16th for pick-up on Tuesday, November 22.

Whole turkeys range in size from 12-14 pounds to 24-25 pounds. The price is $4.29/lb, so an 18 pound turkey costs $77.22.

Misty Knoll also offers packages of turkey parts. For example,

• boneless breast (about 2 pounds) at $7.79/lb
• 2 drumsticks at $2.79/lb
• a bulk pack (10 pieces) of bone-in thighs at $3.89/lb.

The Market receives an order of fresh seafood weekly, typically on Wednesday. This week’s offerings are:

• farm-raised American catfish
• wild haddock
• wild salmon.

We keep seafood fresh on ice for four days or until it sells out. On the fifth day, we put it the frozen cooler (faces the dairy cooler). We are proud of our high standards; food safety laws permit fish and other seafood to be kept on ice for five days.

Having a party with seafood on the menu? You can call Patty at the Market to place a special order. Orders must be placed Monday to Thursday. The best time to reach Patty is 7:30-10:00 a.m. The Market’s phone number: 763-2400.

Very popular when we sampled it out on Member Appreciation Day in October!

Ingredients:
2 cups brown sugar
2 cups pumpkin puree
2 eggs
1 cup mild-flavored vegetable oil
1 cup apple cider
4 1/2 cups all-purpose flour
2 Tablespoons baking powder
1 Tablespoon cinnamon powder
1 cup raisins
1 cup walnuts or pecans

Directions:

Preheat oven to 350 degrees Fahrenheit. Allow 10 minutes for the oven to come to temperature.

In a large bowl, combine brown sugar, pumpkin puree, eggs, oil, and cider.  Sift together the dry ingredients (flower, baking powder, cinnamon) and add to pumpkin mixture; stir lightly. Add raisins and nuts, mixing thoroughly.

Grease two bread pans; pour half of the batter into each. Place on middle rack in oven and bake for about 50 minutes or until a toothpick, inserted in the middle, comes out clean. Place pans on a rack to cool to room temperature.

May be iced, if you like, with cream cheese topping: blend maple syrup, to taste, with a package of softened cream cheese. Spread on cooled bread before slicing, or let eaters spread their own from a bowl.

Recipe adapted from a posting by Bill Kelly on the Food Network website.

We know that Market members are creative. Whether you think of yourself as an official artist or just someone who likes to doodle around, consider yourself invited to participate in our second annual Member Art Show.

Some details: one or two pieces per artist. Size limit: 18×24. The content should be ‘family friendly’ (the Hanging Committee has final say). Pieces should be matted or framed so that the art is protected and ready to hang. Drop work off at the Market over Halloween weekend (Oct. 29, 30). The exhibit will be hung on Monday, October 31.

It is helpful (but not mandatory) if you contact Elizabeth at the Market to let her know that you plan to participate, or with any questions you may have: soromarket@gmail.com or 763-2400.

Thanks!

All varieties of Equal Exchange fairly traded coffee are on sale as follows:

• Caffeinated–now $10.89/lb. (regularly $12.09)
• Decaf–now $13.49/lb. (regularly $14.69)

Also available in 5 pound bags. We have some in stock or by special order.

Royalton Roots is a community organization that supports the South Royalton Farm-to-School program. Their third (!) annual supper, silent auction, and educational program takes place on Friday, October 21. Details below. Reservations recommended; we’ve sold out in the past! Tickets on sale at the Market.

Super  ::  Silent Auction  ::  Program

   Two Seatings of Supper: 5:00 pm and 7:00 pm

   Free program: 6:00 PM “Bringing Vermont’s Farm to Plate Initiative Home: A Local Vision of the Next Ten Years*”

   Cost: $10 ($5 ages 12 and under) suggested donation

   Location: Royalton School, 223 South Windsor Street, South Royalton

Supper is co-sponsored by Royalton Roots, South Royalton School and BALE (Building A Local Economy). Program in collaboration with First Branch Sustainability Network, Local Resource Network, and Pompanoosuc Agricultural Society.

Questions? E-mail: sorodinner@gmail.com or 802-498-8438

*with Erica Campbell, Program Director of Vermont’s Farm to Plate Initiative

Deb, our Bulk buyer, has a great selection of nuts on sale in October, as well as an appealing array of (new) Halloween candies.

If you are a baker, consider stocking up now on nuts for the holiday season–it will be here sooner than you think! Nuts store well in the freezer when placed in a heavy-duty freezer bag or in plastic containers with a tightly fitting lid.

On sale:

• organic walnuts: $8.99/lb
• conventional walnuts: $6.39/lb
• pecan halves: $13.69/lb
• pecan pieces: $12.89/lb

New:

• Halloween select mix: $7.49/lb
• pumpkin caramels: $7.69/lb
• Halloween natural jelly beans: $6.29/lb
• foil-wrapped milk chocolate pumpkins: $0.15 each

Market Members George Lawrence and Jacquelin JiMoi are organizing an art show and sale for the benefit of Revive Royalton. The exhibit will be on display in the Market’s cafe area from Sunday, October 9-Sunday, October 23. There are (at least!) two ways you can participate:

• if you are an artist, please consider donating a framed or matted piece of your work. The entire cost of sale will go to local efforts to clean up damage to our communities from Hurricane Irene.
• consider yourself a potential buyer of the creative endeavors of your generous neighbors!

All local artists are invited to participate. Here are the specs from George and Jacquelin. More information can be obtained by calling them directly at their Tunbridge home.

• One piece per artist, will all proceeds going toward local Royalton Flood Recovery.
• Relatively small pieces — perhaps a 16″ x 20″ max.
• Deliver to the SoRo Market on Sunday, Oct 9th, by noon. (They open at 9 on Sundays)
• Please pick-up any unsold works on Sunday, the 22nd.

If you could email, or call me (remember telephones!) at g@winddanceart.com or 889-9446, and let me know fairly soon if you intend to participate, I’d appreciate it.

I believe we can hang at least 15 pieces. If we receive more than we have room for, we will put them in a safe place at the market and replaces pieces as they sell.

Please bring a note with price, medium, title, and contact info. Attached to the back of the painting would be great. The least “paper in hand”, the better.

Thank you so much,

George Lawrence