The market has opened for the season and it’s time to bring One Local Summer back from the dead (ack, a zombie, run!). Our local Phoenixville Farmer’s Market had its opening day this past weekend and we were there for the honey sweet festival marking the first day. While our market is still open on a limited schedule throughout the winter, it’s nice to know all of our favorite vendors will be there every week from now until the end of December. We’re always up for the challenge though and this week, I tasked the newly-returned-from-Indonesia husband with cooking the meal. Naturally, it ended up being beef-based but since there aren’t quite enough vegetables growing just yet, but that’s fine with me. The brisket was smoked for about an hour and then put in the crock pot for the rest of the afternoon. The meal was paired with a local wine that really set off the smokey flavor of the beef just perfectly. Hope you’re ready for an awesome One Local Summer!
Brisket with Mashed Potatoes:
Beef Brisket – Birchrun Hills Farm
Potatoes – Jack’s Farm
Truly Blue Cheese – Birchrun Hills Farm
Goat’s Milk Yogurt – Shellbark Hollow
Goat’s Milk – Shellbark Hollow
Spring Garlic – Jack’s Farm
Bread – St. Peter’s Bakery
Maple Sugar – Miller’s Maple
Wine – Due Rossi from Chaddsford Winery
Non-local – Homebrew beer (for crockpot), salt, pepper, paprika, olive oil, garlic powder