This week Squirrel is going nuts over gift sets, Edinboro Chocolaterie Holiday foils, Happy Mug holiday coffees and teas, and maple syrup products from Sweet Nature and Nova Maple Syrup, which always makes a sweet gift. 😉
Recipe Corner: Easy Sheet-Pan Chicken & Veggies, support 5 local farms and serve a delicious family meal for under $20!
For this week’s recipe corner, Marti experimented with a sheet pan recipe using chicken and seasonal veggies including onions, Brussel sprouts, carrots and potatoes. Coated in a balsamic-honey marinade, this simple meal comes together in minutes with minimal dishes to deal with afterwards. She added 1/2 tsp of shawarma seasoning by New York Shuk for a more robust flavor. You could also experiment with different balsamic vinegars to change the flavor profile. Mix and match veggies depending on what you have on hand.
The total cost breakdown for this meal was $19.50 and it made five 2.5 cup servings, which comes to $3.90 per serving.
1 stalk of Brussel sprouts from Post Apples: $2
2# of potatoes from Post Apples: ($0.99/#) $2
1 onion from Post Apples: $1
2 medium carrots from Live and Learn Farms $1.50
1 bulb of garlic from Plot Twist Farm: ($15/#) $2
2 # chicken thighs from Steel Toe Farm: ($4.03/#) $8
3 T balsamic vinegar of your choice $.50
3 T olive oil $.50
3 T honey from Raintree Farms $1.50
.5 t Shawarma seasoning
Salt & pepper to taste
Preheat the oven to 425 degrees F.
Mix together the olive oil, balsamic vinegar, honey, 3 cloves of chopped garlic, salt, pepper, and shawarma seasoning in a bowl.
Add the chicken to a clean bowl and pour half of the glaze over it. Mix until meat is thoroughly covered by glaze. Let marinate while you prep the veggies.
Chop your veggies and put them in a bowl.
Pour the rest of the glaze over the veggies.
Spread them on a baking tray and ‘nest’ the chicken thighs in the middle.
Bake for 25-30 mins, or until the veggies are fully cooked and the chicken reaches an internal temperature of 165 degrees F.
Serve and garnish with parsley (optional.)
Food for Thought: Thank you, Piper Press!
We are incredibly sad to say goodbye to a valuable community resource, Piper Press. This small printing company on the PennWest Edinboro campus offered affordable, high quality printing services to the community and campus for many years. The closure was recently announced to PennWest Edinboro faculty and students and is due to the closing of its parent company.
Piper Press will cease operations on Dec. 8th.
Piper Press has been Edinboro Market’s go-to printer since we opened in 2017. Manager Terri offered suggestions and advice on a multitude of print jobs from rack cards, to Farm-to-Table Dinner Tickets, to posters and more. Members of our staff regularly utilized their services for their personal businesses, and we’re sure many others will miss the convenience of a professional printing option in the Boro. Although the closing is out of the hands of the university and community, it cannot be emphasized enough that community resources such as this are crucial to small, local businesses and entrepreneurs. Although Edinboro Market’s main focus is on building a resilient, local food economy, we could not do our work without the support and services of other local businesses like Piper Press. So this issue’s Food for Thought serves as both an appreciative sentiment and a “call to action” to support your independently-owned, local resources while they’re still here.
Pop-ups and Meet & Greets, this weekend!
Baker-Hart Studios, our newest producer and maker of glass goods, will be here on Saturday, Dec. 2nd from 11-2 pm. Come by to meet the artists, talk glass, and check out some of their larger pieces for sale.
Then, be sure to stop by on Sunday, Dec. 3 for another local artist pop-up! Bry’s Bizarre Boutique will be here from 10:30-1:30 pm to sell jewelry, tchotchkes,