Antietam Valley Farmers and Artists Market

A very lovely friend of mine recently moved to the Antietam area. She discovered and shared with me that they have an awesome farmers market on Saturday mornings. Their grand grand opening for the season was earlier this summer. The event is usually all outdoors but because of the rain they moved it into the rec center there at the park. This alone was super awesome.

We first did a circle to see everything. The worst thing to do at a farmers market is to buy at the first stand you see. You must walk around, see what everyone has and THEN go around and purchase.

My first purchase came from Conebella Farm. They are a dairy farm that has been owned by the same family since 1923, a whopping 5 generations. They have AMAZING cheese. After trying a few samples I was HOOKED and left with a 10oz block of Hickory Smoked Colby Jack. I purchased the Old Bay cheese  spread the last time I was there. It’s so good with pretzels. The prices are great for a local, fresh cheese!

Next came HONEY! Griesemer Beekeeping has fresh honey made out of Wernersville. I did not buy a jar of honey this time, but couldn’t resist a few honey sticks 5/$1. They have a variety of flavors and it was hard to pick just a few! Fun fact- buying local honey is also great for allergies!

Grow Your Own Freedom was my next stop. I am addicted to this stand. I’m just going to leave their website right HERE! I’ve been using their bug sprays all summer. At least once a year like this because of bites-IMG_7001

I usually swell and hurt and throb, it’s a nightmare. This year, I got ONE bug bite on my hand because I forgot to spray once. Even with working in the garden. Even in the middle of a swamp in North Carolina on vacation. NO BUG BITES. Seriously. This stuff is MIRACLE spray. The last time I was at the market I got their Vanilla Mocha chapstick. Uh. Holy. Moly. I can’t even. Or odd. So yummy. It leaves my lips nice and soft without being sticky. I am in LOVE. They make soaps, salves, scrubs- tons of all natural and locally grown/made stuff. Garden care is also a service that they provide and help with. Seriously. I think I’m in LOVE. 

We bought a few other goodies, but I will write about those in a later post. For now, enjoy this picture of me with a purple tongue from eating a pint of black raspberries all by myself.

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Homemade Chicken Pot Pie (Actual Pie)

It was just within the last few years that I had learned that there are two versions of “chicken pot pie.” One is the literal pie version, with flakey crust stuffed with chicken and vegetable goodness. The other is the “Pennsylvania Dutch” version that is a thick and creamy chicken soup with big egg noodles. Some of you may be scratching your heads, I live about 30 minutes from Lancaster, home of relatively large Amish and Mennonite communities. Being so close, some of the recipes and cultural norms have wiggled themselves in…anyway. This recipe is a classic, actual pie version. In true Anna fashion, my mother asked me if I had  recipe, I said yes. “Yes” actually means “I’ve got a plan but I’m totally making this up.” 9 times out of 10 it works for me.

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Pennsylvania Dutch CPP

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“Classic” CPP

 

Ingredients for filling:

2-3 thawed boneless/skinless chicken breasts

1/4 cup carrots

1/4 cup green beans

1/4 cup corn

Any other vegetables you’d like- peas, lima beans etc.

3 potatoes

2-3 chicken bullion cubes

1/2 stick of butter

1/2 cup flour

1 cup milk

Salt/Pepper

Pie Crust:

You can use 2 store bought crusts (top and bottom) or you can use this tried and true, my personal favorite, recipe HERE!

*Pre-heat your oven to 350*

1. In a medium-large pot boil chicken bullion cubes in about 6 cups of water.

2. Chop your chicken breasts into small bite sized pieces/cubes. Throw them into the water to cook. This flavors both the chicken and the stock. You will use this for the gravy filling later.

2. While the chicken is going, make your pie crust. Roll out and place your bottom crust into the pie dish. I made the bottom pretty thick because we like crust! Poke holes into the bottom to keep it from puffing up. Place in the oven at 350 until it is just turning golden brown. Mine happened to time perfectly for when I was ready to fill, about 30 minutes since it was thick.

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3. Peal and chop the potatoes into small bite sized chunks. Throw them in the pot with the chicken to boil until tender. I also threw in the carrots since they can take a bit longer.

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4. In a medium sauce pan, melt half a stick of butter over medium heat. Once the butter has melted and started boiling it will start to kinda bubble. Whisk in your flour continuously. It will bubble, thicken and start to turn brown. When it is a toasted almond color and smells nutty, remove from heat, slowly add in the milk to temper. Continue whisking. It will continue to thicken. This is a rue!

5. Using a ladle, ladle in as much of the stock from the pot with the chicken and potatoes as possible and put back on medium heat. Continue to whisk together. Add in salt and pepper to taste. This will be the “gravy” in your pie.

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6. Dump the rue/stock mixture back in the pot with the chicken and potatoes. Dump in the green beans, corn and other veggies in at this time. I used fresh-frozen veggies so they’d already been pre-cooked, they just needed “heated up.”

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7. Pull your bottom crust out of the oven if you have not already. Fill with your filling! You will probably have some left over filling.

8. Roll out your top crust, place on top, poke holes in the top to release steam. Put the pie glass/tin on a baking sheet to catch potential drips and replace back into the oven until the top crust is golden brown. This will take about a half hour. I used the broiler to then add a bit more color to the top crust.

Serve HOT! If you have any extra pie crust or filling, roll out the extra dough, cut circles, place in muffin tins and fill with the extra filling for mini-pies that you can freeze and eat later! YUM!

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My dad chalked this up to “another success.” Not too bad for not quite having a recipe! This recipe took a little over an hour start to finish, but for a CPP with HOMEMADE crust and gravy, I think that’s pretty good. This was perfect for the blustery cold winter we’ve been having up here in the North East!

Perfect Weather For Gardens

Pennsylvania weather can be weird, especially in the summer. The only constant seems to be humidity. Some days we get 5-20 minute rain blurbs throughout the day. Other times we get hail the size of tennis balls like we did a few weeks ago. It hasn’t been to hot, overly rainy or dry the past few weeks and the plants have been loving it! Both the garden at Eric’s as well as my parent’s have been blossoming and blooming.

EVERYTHING is sprouting faster than we can keep up with them.

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Our sea of green bean plants! We’ll hopefully be getting beans a week or two from now.

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We might beat “Knee high by 4th of July” but the real mystery is whether or not we will get any ears from them this season.

Our potato plants that we planted with a prayer on a whim started budding mid-week last week. Fun fact- taters actually have really pretty purple and yellow flowers! I’d plant them even if I didn’t get food in the end. The white stuff is the natural pesticide Eric found.

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You are supposed to leave them go another week or so after that before digging them up to allow the taters time to finish really growing. Well, we’re little kids and couldn’t wait. We dug up one of the plants and got 2 itty bitty wittle red potatoes. We also planted generic yellows? Eric bought the other ones so I’m not quite sure what we’ll dig up along with the reds.

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I can’t wait to see how the rest of them turn out! They’re actually the perfect size to clean up and throw in a good stew or pot roast. Red potatoes have a thin, pretty skin that is usually left on so no worries about taking your finger tips off with a peeler!

We should start to get good strawberries coming in in the next few weeks and our green beans have buds all over!