Thank you for voting us among the best on USA Today’s 10Best! We can’t wait to see you at Market and keep living up to the title of one of the Best Farmer’s Markets in America!

View the full list of the 10Best Farmer’s Markets in America: https://www.10best.com/awards/travel/best-public-market-2023/

P.S. Do you love Lancaster Central Market but missed the chance to vote in USA Today’s 10Best? You can still vote for Central Market in 2023 America’s Farmer’s Market Celebration through September 18!!

Show your love for Market by casting your vote in the 2023 America’s Farmer’s Market Celebration now through September 18, 2023: https://markets.farmland.org/market/lancaster-central-market/ 

Lancaster Central Market, located in the heart of downtown Lancaster, has been a hub for local farmers and food enthusiasts for almost 300 years! Known for our vibrant atmosphere and diverse local offerings, our historic (yet still fresh!) market is a treasure full of delectable seasonal produce. As July approaches, Lancaster Central Market beckons visitors with a bountiful array of fruits, vegetables, and much more. Join us in celebrating the bounty of Summer! Visit to enjoy and bring home the best and most delicious offerings of Lancaster, PA all Summer long. 

A Bounty of Freshness

Summer brings an abundance of locally grown produce to Lancaster Central Market. Stroll through the market’s bustling aisles and delight in the sight and smell of beautiful fresh fruits and vegetables. From juicy heirloom tomatoes and crisp cucumbers to fragrant peaches and succulent berries, the summer season ushers in a bounty of flavors we long for all year! As you wander, you’ll also find an assortment of leafy greens, herbs, and sweet corn that showcase our region’s agricultural delights.

Enjoy Supporting Our Local Farmers and Standholders

Lancaster Central Market has played a vital role in supporting local farmers and standholders for over 275 years and when you shop Market you continue that support! By purchasing our standholders’ produce, gifts and treats, you directly contribute to the sustainability of these small-scale businesses. At market this Summer, you’ll also discover farm-fresh eggs, cheeses, homemade preserves, and baked goods made with love. Immerse yourself in the stories behind each stand, engaging with the farmers and standholders who pour their passion into every item. Shopping Market is not only so fun, it’s something you can feel great about as you support our local standholders! 

This Summer Experience the Joy of Lancaster Central Market!

Lancaster Central Market is not just a place to buy fresh produce; it’s an experience that captures the essence of Lancaster’s vibrant community and a place to make lasting memories. Step into our lively atmosphere, filled with the hum of conversations and the aroma of delicious foods. Engage with our passionate standholders who are eager to share their knowledge and stories. Whether you’re a local resident or a visitor exploring the area, a visit to Lancaster Central Market promises an unforgettable experience.

As Summer unfolds, Lancaster Central Market invites you to indulge in the finest and freshest produce the season has to offer in Lancaster, PA. Market is open every Tuesday, Friday and Saturday from 6am-3pm and ready for you to come, enjoy and create memories you’ll cherish long after Summer fades.

P.S. Love Market as much as we do?! Vote for Lancaster Central Market in the 2023 America’s Farmer’s Market Celebration starting June 19. 

Now is the time to recognize and celebrate the wonderful place that Lancaster Central Market is to all of us! Show your support for our beloved Market by casting your vote in the 2023 America’s Farmer’s Market Celebration. Visit https://markets.farmland.org/market/lancaster-central-market/ from June 19-September 18, 2023 to vote for Lancaster Central Market and show the country just how special our Market is to our country! 

The Lancaster Central Market Standholders are gearing up for this family-friendly event. You can expect a wide variety of delicious strawberry sweet & savory treats, strawberry drinks, and other strawberry delights to enjoy alongside fun kids activities, live music, and more! The event is FREE and open to anyone who wants to come. It’s hosted right outside of Market so you can also head in to buy your Market favorites and some fresh local strawberries that day as well!

The Strawberry Festival is the perfect way to welcome in the summer season and celebrate the delicious fresh fruit! The event boasts an array of creative strawberry dishes, each offering their own unique take on this beloved fruit. From traditional strawberry shortcake to strawberry-topped waffles, hand-dipped chocolates to strawberry-infused beverages, there will be something for everyone to indulge in from young to old!

2023 Strawberry Festival Market Alley Stands

• Breakaway Farms, Stand #65 – Tater Tot Breakfast Bowls with Scrambled Eggs, Strawberry Chorizo Sausage, or Thick Cut Bacon, Sauteed Veggies, and Kathy’s Special Sauces
• Farm 2 Table Creations, Stand #56 – Breakfast Burritos, French Toast Loaf with Strawberry Chutney and Crème Anglaise, Maple Glazed Bacon
• Marley’s Country Goods, Stand #53 – Individual Strawberry Shortcakes, Whoopie Pies, Jams
• Miesse Candies, Stand #29 – Chocolate Covered Strawberries  and Strawberry Buttercreams
• Oola Bowls, Stand #51 – Sourdough Toast Topped with Brie Cheese and/or Strawberry Jam
• The Turkey Lady, Stand #37 – Our Famous Turkey Lady Sausage English Muffin Sandwich
• Thom’s Bread, Stand #46 – Waffles With Strawberries, Chocolate & Whipped Cream

In addition to the plethora of strawberry delights, the festival will feature live music and entertainment for the kids, making it the perfect event for families to enjoy and create memories on a summer day. It’s a Rain or Shine event – so you can be sure to enjoy the event no matter the weather!

Want to make the most out of a Lancaster County Strawberry Season?  Try some of these fabulous strawberry-inspired recipes for your family and friends, and add the ingredients to your Market list! A special thank you to Market shopper and biggest fan Donna Szczygiel for curating the list for us this year.

Strawberry Inspired Recipes

Provided by: Donna Szczygiel, Market Shopper & Biggest Fan

Filet Mignon and Balsamic Strawberries

Ingredients:

• 2 cups strawberries, sliced
• ¼ cup brown sugar
• ¼ cup balsamic vinegar
• 1 tablespoon olive oil
• 4 (6 ounce) filet mignon (beef tenderloin)
• salt and pepper to taste
• 1 tablespoon chilled butter
• freshly ground black pepper to taste

Directions:

1. Mix together the strawberries, brown sugar, and balsamic vinegar in a bowl, and allow to sit for 1 to 3 hours, stirring occasionally.
2. Preheat an oven to 400 degrees F (200 degrees C).
3. Heat olive oil in an oven-safe, heavy steel or cast-iron skillet over high heat. Sprinkle the filets with salt and pepper on both sides, gently place in the hot skillet, and sear each side until well-browned, 1 to 2 minutes per side. Slide the skillet into the preheated oven, and cook until they start to become firm and are reddish-pink and juicy in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer the steaks to a platter, and tent with foil to rest.
4. Pour steak juices from the skillet into a small saucepan. Strain the strawberries and discard the liquid. Add the strawberries to the steak juices, bring the sauce to a simmer over medium-low heat, and melt the butter into the sauce, tilting the pan several times to gently incorporate the butter into the sauce. Serve each fillet topped with about 1/2 cup of strawberries and a sprinkle of freshly ground black pepper.

Strawberry Turkey Wrap

Ingredients:

• 1 flour tortilla
• ¼ cup baby spinach
• 4 slices roasted turkey breast (leftovers work great!)
• ¼ cup sliced strawberries
• 1 tbsp red onion chopped
• 1 tsp store-bought poppy seed salad dressing of your choice
• 1 tbsp pecans, toasted in a dry skillet on the stove on low heat for about 5 minutes being careful not to burn then chopped

Directions:

1. Top tortilla with roast turkey slices, spinach, strawberries and red onion.
2. Drizzle the poppy seed dressing over the top and sprinkle with pecans.
3. Roll up tortilla, starting with the bottom.
4. Serve immediately or wrap in plastic to keep from drying out.
5. Refrigerate until ready to serve.
6. When serving, slice diagonally in half.

Grilled Cheese Sandwiches with Turkey & Strawberry-Jalapeno Sauce

Ingredients:

Turkey:

• 1 boneless, skinless turkey breast
• 1 tbsp grape seed oil
• 1/4 tsp each salt and pepper

Strawberry Sauce:

• 2 cups chopped fresh strawberries
• 1 large jalapeno, finely chopped (seeds removed, if preferred)
• 1/2 orange, juiced
• Pinch salt

Sandwich:

• 8 slices bread
• 1 cup cheese slices of your choice (Soft mild cheese such as Gouda, Swiss, Muenster or Havarti go well)
• 1 cup fresh baby spinach
• 2 tbsp butter (approx.)

Directions:

Turkey:

1. Preheat oven to 425°F and place turkey breast in a small baking dish.
2. Brush both sides with oil, and then season generously with salt and pepper.
3. Bake for 30-40 minutes, or until the internal temperature reaches 160°F.

Strawberry Sauce:

1. Meanwhile, combine the strawberries, jalapeno pepper, orange juice and salt in a small saucepan over medium-high heat.
2. Cook for 10 minutes, stirring often, and then reduce heat to medium-low.
3. Once the strawberries have broken down a bit and the mixture has reached a boil, reduce heat to low and simmer until it’s thickened, stirring occasionally.

Sandwich:

1. To assemble, slice the roasted turkey about 2 cm thick.
2. Working in batches, butter one side of each piece of bread and place (buttered side down) in a large frying pan over medium-high heat.
3. Top with cheese, turkey, strawberry sauce, spinach and more cheese.
4. Cap with the remaining slices of bread (buttered side up), and then cook (grilled cheese-style) until golden brown. Slice diagonally.

Light and Healthy Chicken and Strawberry Salad

Ingredients:

Dressing:

• 3 tbsp golden balsamic vinegar
• 3 tbsp extra virgin olive oil
• 1 tbsp chopped shallots
• 1 teaspoon honey
• 1 teaspoon water
• 1/8 teaspoon kosher salt
• Fresh black pepper to taste

Chicken:

• 16 oz boneless skinless chicken breast
• 1 clove garlic
• 1 teaspoon seasoned salt, to taste such as Montreal Steak Grill Mates

Salad:

• 6 cups baby spinach
• 3 cups sliced strawberries
• 2 ounces soft goat cheese

Directions:

1. In a small bowl which together the dressing ingredients.
2. Season chicken with seasoned salt, then mix in the crushed garlic.
3. Light the grill or indoor grill pan on medium heat, spray the pan or grill with oil and grill the chicken about 10 to 11 minutes on each side until charred on the outside and cooked through in the center.  Set aside on a cutting board and slice on an angle.
4. In a large bowl, toss the spinach with the dressing.  Divide between 4 plates and top with strawberries, goat cheese and grilled chicken slices.

Pan Seared Cod with Strawberry Salsa

Makes 4 servings

Ingredients: 

• 4 2-oz cod fillets or other firm white fish
• 1-lb fresh strawberries, washed
• 1/4 cup red onion, chopped
• 1 serrano pepper, seeded and finely chopped
• 25-30 fresh cilantro sprigs, washed and finely chopped
• the juice of 1/2 lime
• Salt and pepper to taste
• 2 tablespoons butter

Directions:

1. Salt and pepper all sides of the cod fillets. Set aside.
2. Remove stems from strawberries and chop them to the size of your liking, I like rough bigger pieces.
3. Combine strawberries, onion, serrano peppers, cilantro and lime juice. Set aside.
4. Put one tablespoon of butter in a large skillet and let it melt over medium-high heat.  Place two cod steaks in it and cook for 5-6 minutes on each side or until it reaches an internal temperature of 145 degrees Fahrenheit and flakes easily.
5. Take them out of the skillet and repeat with butter and 2 other fish steaks.
6. Right before serving, salt the strawberry salsa to taste. Cover each cod fillet with a generous portion of the strawberry salsa.

Strawberry Shrimp Ceviche

Ingredients:

Ceviche Dressing:

• ¼ cup chopped stemmed local strawberries
• ¼ cup chopped plum tomato
• 2 Tbsp olive oil
• 4 tsp fresh lime juice
• 4 tsp red wine vinegar
• 2 tsp chopped seeded jalapeño peppers
• 1 tsp sugar
• ½ tsp salt
• ¼ tsp Worcestershire sauce

Ceviche:

• ¾ lb cooked peeled shrimp
• 1½ cups peeled seeded diced cucumber
• ¾ cup diced red onion
• 1½ Tbsp chopped seeded jalapeño peppers
• 1½ cups about ¼ lb quartered, stemmed local strawberries
• 3 Tbsp chopped cilantro

Directions:

Ceviche Dressing:

1. In blender or food processor, purée all ingredients until smooth.

Ceviche:

1. In large bowl, toss shrimp, cucumber, onion, and peppers with Ceviche dressing.
2. Refrigerate, covered, at least 30 minutes but no more than 4 hours.
3. Just before serving, add strawberries and cilantro; mix gently but thoroughly.

Roasted Strawberry Crostini with Basil and Goat Cheese

Basil, goat cheese, and roasted strawberries offer a savory twist to this strawberry appetizer.

Ingredients:

Basil Syrup:

• 1/4 cup sugar
• 1/4 cup water
• 5 large basil leaves, torn or cut into several pieces

Crostini:

• 12 oz strawberries, hulled
• Pinch of salt
• Small baguette, sliced into 12-16 1/2-inch slices
• Olive oil
• 4 oz goat cheese, softened
• Small basil leaves, for garnish

Directions:

1. To make the basil syrup, heat water and sugar in a small saucepan until hot and remove from heat.
2. Add basil leaves and let sit 15 minutes. Discard the leaves.
3. To roast the strawberries, heat the oven to 300.
4. Place the strawberries into a small baking pan (I used an 8×8) and pour the basil syrup over top. (I used medium strawberries, if yours are very large, consider cutting them in half).
5. Roast for ~1 hour, until the berries have softened. Remove from the oven and set aside.
6. Increase oven to 425.
7. Drizzle the baguette slices with olive oil and bake 5-7 minutes, until golden brown.
8. Remove from the oven, and while still warm, spread with goat cheese.
9. Use a spoon to break up the berries a bit, and then scoop a spoonful onto each crostini.
10. Drizzle with additional basil-strawberry syrup.
11. Garnish with small basil leaves and serve.
12. Leftover basil-strawberry syrup will keep up to a week in the fridge – it’s wonderful over yogurt and ice cream.

Spinach Strawberry and Goat Cheese Salad

Ingredients:

Maple Glazed Walnuts:

• 2/3 cup walnut halves
• 2 Tablespoons maple syrup
• Pinch salt

Maple Vinaigrette:

• 1 Tablespoon maple syrup
• 1 Tablespoon vegetable, canola or neutral cooking oil
• 1 1/2 teaspoon white wine vinegar
• Salt and pepper

Salad:

• 4 oz. Baby Spinach
• 2 oz. Watercress, optional
• Maple Vinaigrette (from above)
• 1/4 cup Goat cheese crumbles
• Maple glazed walnuts (from above)
• 1 cup Sliced Strawberries
• Balsamic Glaze
• Freshly ground pepper

Directions:

Maple Glazed Walnuts:

1. Heat a skillet over medium heat on the stove-top. Add the walnut halves, maple syrup and a pinch of salt.
2. Cook, stirring constantly, until caramelized and toasted, about 3 minutes.
3. Remove to a sheet of parchment paper and using a fork, quickly separate nuts so they are not touching each other.
4. Allow to cool at room temperature, then store in an air-tight container in the refrigerator until needed.

Maple Vinaigrette:

1. Combine all ingredients in a small bowl or a jar. Stir/shake together right before pouring over greens.

Assemble the Salad:

1. Place some baby spinach and watercress in to a large bowl.
2. Shake or stir vinaigrette and drizzle a bit over the greens.
3. Toss until lightly moistened, then remove to serving plate or bowl.
4. Top salad with some sliced strawberries, goat cheese crumbles and maple-glazed walnuts.
5. Top with balsamic glaze and a bit of freshly ground pepper, if desired.

Strawberry Horseradish Jam

Ingredients:

• Horseradish root or prepared horseradish to your taste
• 4 apples
• 1-pound strawberries
• 1 cup sugar
• 2 lemons, juiced
• 3 tablespoons dry pectin or ½ packet liquid pectin
• Salt to taste

Directions:

1. Hull the strawberries and place them in a food processor.
2. We suggest you skip this laborious step and use the famously fresh and local horseradish that is ground right at the stand most Market Days. Add a stop to Long’s Horseradish STAND #41 to your Market list for an ingredient prefered by chefs around the world!
   Continue with the recipe if you prepare your own fresh horseradish. Use a vegetable peeler to peel the outer brown layer of the horseradish root off as thoroughly as you can. Depending on the pungency of the root, you may wish to use gloves. You may also substitute prepared horseradish to your taste. Roughly chop the root and place the chunks into a food processor or, alternately, add the desired amount of prepared horseradish.
3. Peel, core, and rough-chop the apples and add them to the food processor. Add lemon juice, then pulse until the mixture is very finely chopped.
4. At this point, the mixture will be pretty delicious, if strong, and can be spread on whatever you please, so taste and set aside as much as you’d like. Spoon the remainder into a deep saucepan, and heat to a gentle simmer. Stir in about half the sugar, then use a spoon to taste (cooling the mixture first, of course). Add more sugar and salt until the taste is balanced to your liking. Stir in the pectin thoroughly, then raise heat to a boil for one minute. If you like a firmer jam, feel free to add more pectin.
5. Remove from the heat, spoon into clean glass jars and cover tightly with a lid. The jam will keep for several weeks in the refrigerator.

Summer Strawberry Soup

Ingredients:

• 2 cups vanilla yogurt
• ½ cup orange juice
• 2 lbs fresh strawberries, halved (8 cups)
• ½ cup sugar
• Additional vanilla yogurt and fresh mint leaves, optional

Directions:

1. In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended.  Refrigerate for at least 2 hours.  Garnish with additional yogurt and mint leaves, if desired.
2. This is a very simple and healthy recipe that makes a stunning presentation and is a real treat on a hot summer day.
3. Enjoy!

Standholders Offering The Ingredients:

CHEESE & YOGURTS:

• Farm2Table Creations #56
• Linden Dale Farm #62

POULTRY & MEATS:

• Breakaway Farms # 65
• Country Meadows Farms #45
• Shenk’s Poultry #18
• The Turkey Lady #37

FISH:

• JB Kelly Seafood Connection # 1
• Mr. Bill’s Fresh Seafood  #17

PRODUCE:

• Barr’s Farm Produce #44
• Brogue Hydroponics #33
• Fox & Wolfe Farm # 39
• Green Circle Organics #64
• Groff’s Vegetables #9
• Stoltzfus Farms #21

SPICES, STOCKS, SYRUPS:

•   The Herb Shop #7
•   Amish Family Recipes #22

Lancaster Central Market has been a staple in the downtown Lancaster community for almost 300 years, and events like the Strawberry Festival are just one of the many ways this historic market continues to bring people together. The festival is a great opportunity to support local businesses and farmers, and the perfect opportunity to indulge in delicious local food while spending an enjoyable few hours at one of Lancaster’s most beloved landmarks.

So mark your calendars for Lancaster Central Market’s Second Annual Strawberry Festival on Saturday, June 10 from 8am to 12pm. With live music, plenty of food and entertainment for the kids, there’s no better way to enjoy everything that our community has to offer. Don’t forget to bring your appetite and your love for all things strawberry!

Spring in PA brings a joyful selection of vegetables and the anticipation of Strawberries. If you like to enjoy the best selection of produce, we know Lancaster Central Market is a staple in your weekly routine. This month you can look forward to the popping up of fresh spinach and asparagus with homegrown signs and soon behind them collards, peas, lettuces, and the long awaited rhubarb and strawberries!

We hope you soak in this beautiful season – walk a little more slowly soaking in the blossoming trees in the city, enjoy a hot or iced specialty drink while you linger on our benches outside of the Market House, and meet a friend for a walk to Market and around the city square – maybe even walk over to Southern Market for a bite at their food hall, enjoying the walk between our two treasured markets.

It won’t be long now before temperatures rise and summer shows itself in felt warmth and abundant sunshine and our favorite Summer produce. So don’t let the pleasant anticipation and child-like joy of seeing the first fruits of this season pass you by. Find a friend to meet, bring a family member for fun memories, and meet at Market!

Make Mother’s Day Special with Market

Mather’s Day is May 14 and shopping Lancaster Central Market is a great way to make your Mother’s Day extra special. Shop beautiful locally grown flowers to surprise the special women in your life. Bring home the freshest produce and meats for making a special meal for your family or pick up decadent treats and pre-made main dishes that will make your celebrating the women in your life extra easy and oh so extra special.

Save the date!

With strawberry season is right around the corner, save the date for our Second Annual Strawberry Festival Saturday, June 10, 2023!

Stay tuned for the exciting & delicious details!

Looking for Spring recipes? Visit our previous blog with many Spring favorites from our community!

Spring Finds You Can’t Get Anywhere Else

What makes Lancaster Central Market special is our history, uniqueness, quality of items you’ll find and most of all the wonderful experiences and memories you’ll make while you stroll and shop our stand holders each week this Spring.

Stop by this Spring Season to make memories as your shop for your gatherings. Bring home a bunch of pussy willows or beautiful flowers to adorn your homes and tables and brighten up your spaces to match the blossoming of the season. Sip a hot coffee or a cool smoothie as you stroll and enjoy and delicious breakfast baked good or hot lunch item from the abundant stands offering ready-to-enjoy goodies every Market day.

This Spring – make your holidays special and shopping for them memorable and fun by visiting Lancaster Central Market! See you at Market!

Ramadan Recipes

If you practice Ramadan, you may be looking forward to the meaningful and nourishing meals shared together after sunset. To stay nourished, energized and well cared for this year, try our recipes created by Omar Al Saife, Saife’s Middle Eastern Food (Stand #6).

Meatballs with White Raisins

Provided by Nadia Al Saife, Saife’s Middle Easter Food, Stand #6.

Makes 30

Ingredients:

• 1 cup fresh white bread crumbs
• ½ cup yogurt
• 3 tablespoons olive oil
• ½ cup pine nuts
• 1/3 cup white raisins soaked in hot water and drained
• 3 tbsp finely chopped scallions
• 1 close garlic, finely chopped
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1 tsp salt
• 1 lb. ground lamb, beef, or chicken
• 1 tbsp oil
• ¼ tsp hot pepper

Instructions:

1. In a bowl, mix together the bread crumbs and yogurt and let to soak about 10 minutes. In a skillet, heat one tablespoon of the oil and sauté the pine nuts until lightly golden. Drain and add them to the yogurt mix.
2. Stir in the white raisins, scallions, garlic, spices, and salt. Add the meat and combine thoroughly using your hands. Form the meat mix into meatballs and chill them in the refrigerator for 30 minutes.
3. Heat the oil and and sauté the balls in batches for about 6 minutes, turning to ensure they brown all over. Keep warm while cooking.
4. Serve with rice.

Macluba (upside-down)

An extremely delicious casserole of mutton, eggplant, and rice.

Provided by Nadia Al Saife, Saife’s Middle Easter Food, Stand #6.

Serves 6

Ingredients:

• 4 lbs. lamb/mutton
• 2 eggplant
• 3 tomatoes
• 1 green pepper
• 2 lb. basmati rice
• Spices – cardamom, black pepper, saffron, salt

Instructions:

1. Cut the lamb into small cubes and sauté in olive oil until browned on all sides. Add cardamom, pepper, then water to cover the meat and leave cooking, covered.
2. Cut eggplant into 1-inch-thick slices and fry in olive oil to brown on the outside.
3. Dissolve the saffron in a glass of water.
4. In a deep pot, add the lamb, eggplant, saffron liquid, salt, green pepper, tomato, rice, and water for the equivalent of two cups of water per each cup of rice. Let simmer until water is absorbed.

Passover Holiday Ideas

If you celebrate Passover, you may be eagerly anticipating the joy of the Seder meal with loved ones. Most families have well-formed customs when it comes to your Seder dinner, but if you’d like to add a new recipe to your tradition, here are a few we received from the women of Congregation Shaarai Shomayim.

Passover Gluten-Free Flourless Chocolate Torte

Provided by Sharon Jacobson Randozzo, Congregation Shaarai Shomayim

Ingredients:

• 10 ounces parve chocolate chips
• 1/2 cup Fleischmanns parve margarine
• 5 large eggs separated
• 1 tbsp vanilla
• 1/4 cup sugar
• dash cocoa powder
• 1 tbsp powdered sugar optional

Instructions:

1. Preheat oven to 250º F and prepare a 9 inch springform pan by adding a circle cut-out of parchment paper to the bottom, then generously coat the bottom and sides with oil or nonstick cooking spray. Dust the pan with cocoa powder. Set aside.
2. Beat egg whites with mixer at high-speed until soft peaks form. Gradually add sugar and set aside.
3. In a microwave safe bowl, melt chocolate and margarine. Set aside.
4. In a separate large bowl, use a fork to beat the egg yolks and vanilla together.
5. Add melted chocolate mixture to the yolk mixture and mix well (by hand) until well combined.
6. Then, gently fold in the egg whites into the chocolate mixture, 1/3 at a time, until well combined.
7. Add the batter to your well-greased springform pan. Place the entire pan on a cooking sheet and bake in oven for 60-75 minutes until toothpick inserted in center comes out almost clean.
8. Cool in pan before removing sides of springform pan. You can either invert torte onto a cake platter or simply serve as is.
9. Once cake is completely cooled and before serving, top with sprinkle of powdered sugar (optional).

Notes
Serving the Cake: I have both inverted the cake onto a cake platter, and just served right side up. It doesn’t matter. Whatever you prefer. I think it looks better right-side up.
Serving Size: Serve a small slice of cake to your guests. This cake is rich and fudgy, and a small slice is more than enough to satisfy those intense chocolate cravings.

Bub’s Schmaltz (Rendered Chicken Fat)

Provided by Rosanne M. Selfon, Congregation Shaarai Shomayim.

Ingredients and Directions:

1. While making chicken soup, save chicken fat and cut into small pieces. Can be frozen if soup is made in advance; defrost to use in this recipe. Put pieces into heavy pot.
2. Add 4 chopped onions (not finely chopped). Bring to boil. Lower heat and boil 2 hours, scrapping pot bottom often.
3. Onions and skin become crisp (tasty snack called gribenes) that you drain and set aside. Hot liquid is golden and becomes solid chicken fat after it cools.
4. Used in making matzah balls or chopped liver. Can be frozen.

Passover Horseradish

Provided by Rosanne M. Selfon, Congregation Shaarai Shomayim.

Ingredients and Directions:

1. Go to Long’s Horseradish (Stand #41) at Central Market. Take your own container. I use a larger Tupperware container to make enough horseradish to share.
2. To that freshly grated horseradish, I add an entire jar of borscht after I have drained the beets. I also add 2-3 tsp of sugar, salt, pepper and 1/4 cup vinegar. Sometimes I add some red food coloring if the borscht has not turned the white horseradish sufficiently red. Also, if it is still too dry, I add additional borscht.
3. Immediately fill small glass jars with the horseradish and close tightly.

NOTE: Long’s Horseradish will also have fresh grated red beet horseradish available for the holiday season!

Bub’s Matzah Balls

Provided by Rosanne M. Selfon, Congregation Shaarai Shomayim.

Ingredients:

• 2 TB. Schmaltz
• 2 large eggs, slightly beaten.
• 1/2 cup matzah meal
• 1/2 tsp Salt.
• 2 TB Soup

Directions:

1. Melt schmaltz. Blend schmaltz, eggs, and matzah meal. Then add and mix in soup. Refrigerate 1/2 hour. I mix in an extra egg just before forming the balls that makes balls extra light and fluffy!
   NOTE: I make multiples of the recipe at one time. I use a hand mixer.
2. Bring very large pot of salted water to boil (balls expand as they cook). Drop small balls formed in your hand one at a time into pot. Cover pot and lower heat.
3. Cook at least 40-50 minutes. Often, take lid off and rotate balls top to bottom by pushing them around. Test one ball to make sure it is cooked through.
4. Have a large pot of soup ready and put the balls into the soup to simmer for several hours prior to serving.

Bubbio’s Teiglach (Dough Balls in Honey)

Provided by Rosanne M. Selfon, Congregation Shaarai Shomayim.

Ingredients:

Syrup:

• 3 lb honey
• 6 cups sugar
• 5TB ginger
• 3 cups water
• 1 cup boiling water
• 1 cup walnut pieces

Dough:

• 12 lg Eggs
• 4 cups cake flour
• 6TB. Oil

Directions:

1. Combine honey, sugar, ginger and 3 cups water in heavy pot with cover. Mix well. Bring to boil over medium heat.
2. Using a hand-mixer, beat eggs and oil and then add in cake flour to make dough. It makes a soft dough. Roll into small balls in your palms and drop into boiling honey mixture. When all balls are made, cover and boil for another 20-25 minutes.
3. Uncover and add in walnut pieces. Continue cooking 40-50 minutes, stirring often. Cook till balls sound hollow when tapped.
4. Remove pot from heat and add in 1 cup of boiling water (it spits when you add the water!).
5. I put the balls and honey into a glass bowl to serve at room temperature for an old-fashioned dessert.

Bubbio’s Matzah Kugel

Provided by Rosanne M. Selfon, Congregation Shaarai Shomayim.

Ingredients:

• 1 egg/1 matzah X 8-10
• 1 cup sugar
• 1 cup sour cream
• 1 cup cottage cheese
• 1 cup apple pie filling
• 1/2 cup raisins
• 1 TB vanilla
• 1/2 cups milk
• 1 stick butter
• 1 tsp. Cinnamon
• Pinch salt

Directions:

1. Break matzahs in colander and rinses with hot water; drain
2. Beat eggs well. Add in milk and mix. Add in other ingredients and is well. Add in matzah pieces and mix well.
3. Turn into a well-greased 9×13 pan. Sprinkle top with graham cracker crumbs river crushed macaroon crumbs. Sprinkle with cinnamon/sugar mixture.
4. Bake at 350 degrees for 1-1/2 hours. You can bake it for 1 hour. Allow it to cool and before serving, cut into pieces and heat for the last 45 minutes. Allow top to get ‘crunchy’ but not burned.

Easter Holiday Ideas

Whether you have little ones to fill baskets for or are planning a large family meal, we have all your needs and more at Lancaster Central Market! Visit our sweet treats, and baked goods stands for goodies for your children’s Easter baskets. You’ll find candies & chocolates that are bunny-approved at The Candy Stand (Stand #24) and Miesse Candies (Stand #29). Look for Easter-themed cookies & baked goods at Shady Maple (Stand #57), The Goodie Shoppe (Stand #55), Wendy Jo’s, Zig’s Bakery (Stand #12), and more!

Or if a juicy, delicious ham is the centerpiece of your holiday meal, Lancaster Central Market has plenty of choices for you to find the best in fresh & local. Choose from a wide selection of hams at Breakaway Farms (Stand #65), Country Meadows (Stand #45), and S.Clyde Weaver (Stand #34). There are endless delicious options for sides – Ric’s Bread (Stand #25) and Thom’s Bread (Stand #46) for your bread & rolls. Shop the freshest asparagus and green beans at our produce stands Barr’s Farm Produce (Stand #44), Brogue Hydroponics (Stand #33), Fox & Wolfe Farm (Stand #39), Green Circle Organics (Stand #64), Groff’s Vegetables (Stand #9), and Stoltzfus Farms (Stand #21), or buy some ready-made red beet eggs at Spring Glenn Fresh Foods (Stand #28), and more!

It’s not just the food you’ll find for your Easter Holiday – springtime abounds at Lancaster Central Market, and you can dress your home & table with flowers, candles, wreaths, and crafts. So, step into springtime when you step into Market for your Easter holiday shopping.

Easter Recipes

Easter mornings in Lancaster herald a bustling kitchen as families gather for a joyous celebration. After morning services, egg hunts, and baskets are complete, food becomes the day’s centerpiece. We’ve collected some recipes you might consider for this year’s holiday menus.

Standholder Holly Cumpston of The Goodie Shoppe has shared a Lancaster County favorite with her recipe for Pineapple Stuffing. Our Market foodie fan has provided us with more” Donna’s Favorites” for your Easter Sunday menus. She has included a yummy breakfast casserole, beautiful main courses, side-dish options, and delicious ideas for those leftovers your family will love. Donna also added some of her family traditions with a dish she serves at every family holiday gathering.

Pineapple Stuffing

“This side dish is delicious served with Baked Ham at Easter. Sometimes I crave this when it is not Easter time, so I make this recipe but add cubes of ham before baking. A great casserole!”

Provided by Heidi Cumpston, The Goodie Shoppe, Stand #55.

Ingredients:

• 1/2 cup butter, melted
• 1/3 cup sugar
• ¼ tsp salt
• a pinch of nutmeg
• 4 each eggs
• 20 oz can crushed pineapple in juice (not syrup)
• 8-10 slices of bread, cubed

Instructions:

1. Preheat the oven to 350 degrees and prepare a square baking dish with non-stick spray.
2. In a medium bowl, combine the butter, sugar, salt, nutmeg and eggs.
3. Once mixed, add the pineapple and combine well.
4. Fold the bread cubes into the mixture.
5. Transfer mixture into the prepared pan and bake for 45-50 minutes.
6. Serve warm.

Glazed Easter Ham

This is a very easy and delicious recipe that only requires about 15 minutes of prep work!

Don’t forget to get some delicious dinner rolls, buns or bread for sandwiches later in the evening.

Provided by Donna Szczygiel, Lancaster Central Market Foodie Fan

Ingredients:

Glaze:

• ¾ cup packed brown sugar
• ¾ cup orange marmalade
• ½ cup Dijon mustard

Ham:

• 1/2 of a fully cooked ham, 6-8 lbs.
• 1-1/2 tsps.  whole cloves

Instructions:

1. Combine glaze ingredients and set aside.
2. Preheat the oven to 325 degrees.
3. Score the surface of the ham in a criss-cross fashion, forming a diamond pattern. Place a clove in the center of each diamond.
4. Place the ham cut side down in a shallow roasting pan and bake for 2 hours or until an instant read thermometer reads 140 degrees.
5. Brush the ham with the glaze and return to the oven for 45 minutes brushing more glaze on the ham every 15 minutes.
6. Serve remaining glaze alongside the sliced ham.

Roast Leg of Lamb

This dish is served great with the following recipes, Fresh Minted Pea Puree and Roasted Carrots.

Provided by Donna Szczygiel, Lancaster Central Market Foodie Fan.

Ingredients:

Lamb:

• 6 lb leg of lamb

Marinade:

• 1 16-oz. container of plain yogurt
• 4 sprigs of fresh rosemary, leaves stripped
• ½ bunch of chopped parsley, stems removed
• ½ head of garlic, cloves peeled and smashed
• 1-1/2 lemons, zested

Roasting, following 24-48 hour Marinade:

• ¼ cup olive oil
• 3 tbs. Kosher salt
• 3 tbs. Black pepper
• 4 more sprigs of fresh rosemary, leaves stripped
• The remaining half of the bunch of parsley, stems removed and chopped
• The remaining ½ head of garlic, cloves smashed
• 1-1/2 more lemons, zested

Instructions:

1. Combine the marinade ingredients in a bowl.
2. Place the 6-lb. leg of lamb in the marinade, stir to coat and placed in the refrigerator for 24-48 hours.
3. To roast, process the olive oil, salt and pepper, rosemary, parsley ½ head of garlic cloves smashed and lemon zest in a food processor until a smooth paste forms.
4. Preheat the oven to 400 degrees.
5. Remove the leg of lamb from the marinade, rinse and pat dry.
6. Rub the leg of lamb with the paste.
7. Roast in the preheated oven for 20 minutes then reduce the temperature to 325 degrees and roast until desired doneness, 40-50 minutes for medium. Instant read thermometer should read at least 145 degrees.

Minted Pea Puree

Provided by Donna Szczygiel, Lancaster Central Market Foodie Fan.

Ingredients:

• 2 cups water or chicken stock
• 10 oz. fresh garden peas
• ¼ cup fresh mint leaves
• Salt and black pepper to taste
• 1 tbs. butter
• Chopped fresh mint leaves

Instructions:

1. Bring the water or stock to a boil in a medium pot.
2. Add the peas, fresh mint and a pinch of salt and return to a boil.
3. Reduce the heat and simmer until the peas are tender, about 5 minutes.
4. Drain the peas and mint in a colander and blend with an immersion blender to create a puree. If you don’t have an immersion blender, this recipe works fine using a food processor, or a potato masher or even a fork.
5. Taste for seasoning and add salt and pepper as desired.
6. Stir in the butter and chopped mint leaves until all the butter has melted and has been incorporated into the puree.
7. Serve warm.

Honey Roasted Carrots

Provided by Donna Szczygiel, Lancaster Central Market Foodie Fan.

Ingredients:

• 1-1/2 lbs. fresh carrots, trimmed
• 1 tbs. honey
• 1-1/2 tbs. olive oil
• Salt and pepper to taste
• 1 tbs. butter
• 1-1/2 teaspoons fresh dill
• 1 tbs. fresh chopped parsley

Instructions:

1. Preheat the oven to 425 degrees.
2. Wash carrots and dry well.
3. Cut carrots based on size/shape. Small garden carrots can be left whole or halved. Larger store carrots should be halved or quartered lengthwise.
4. Mix honey and olive oil in a small bowl.
5. Drizzle over the carrots, add salt and pepper to taste and mix well.
6. Roast carrots 20-25 minutes or until tender crisp.
7. Remove from the oven, toss with butter, dill and parsley. Season with salt and pepper if needed.
8. Serve warm.

Sausage, Cheese & Croissant Breakfast Casserole

Provided by Donna Szczygiel, Lancaster Central Market Foodie Fan.

Ingredients:

• 1 lb. of hot ground pork sausage
• 1-1/4 cups shredded parmesan
• 1 tsp. table salt
• 6 sliced green onions
• 12 croissants, torn into thirds
• vegetable cooking spray
• 3 cups milk
• 1 cup heavy cream
• 5 large eggs lightly beaten
• 2 cups shredded Gruyere cheese

Instructions:

1. Cook sausage over medium heat until it crumbles and is cooked through.
2. Toss together sausage, parmesan, salt, green onions and the croissants.
3. Arrange this mixture in a 13×9 baking dish coated with cooking spray.
4. Whisk together milk, cream and the beaten eggs and pour over the sausage mixture.
5. Cover and chill dish for 8 hours.
6. Preheat oven to 350 degrees.
7. Uncover casserole, sprinkle with the gruyere cheese and bake for 45 minutes or until golden.
8. Let stand for 10 minutes before serving.

Goat Cheese, Spinach, Red Pepper & Prosciutto Muffins

Provided by Donna Szczygiel, Lancaster Central Market Foodie Fan.

Ingredients:

• 6 large eggs
• ½ cup milk
• ¾ cup soft goat cheese, crumbled
• 5 oz. baby spinach, wilted and chopped
• ½ c up roasted red pepper, diced
• 2 oz. prosciutto, sliced into ribbons

Instructions:

1. Preheat the oven to 350 degrees.
2. Spray 12 cup muffin pan with nonstick cooking spray.
3. In a large bowl, beat eggs, milk, ¼ tsp. salt and 1/8 tsp. black pepper.
4. Stir in cheese, spinach and roasted red pepper.
5. Divide the batter among muffin pan cups, about ¼ cup in each.
6. Top with the prosciutto and bake for 20-25 minutes or until just set in the center.
7. Cool on a rack for 5 minutes, then remove from the cups.
8. Serve warm.

Note: Can be refrigerated for up to 4 days. Microwave on high for 30 seconds to reheat.

Ham Tetrazzini

This is a fun and unexpected way to use up some leftover Easter ham!

Provided by Donna Szczygiel, Lancaster Central Market Foodie Fan.

Ingredients:

• 8 oz. spaghetti
• 2 Tbl. butter
• ½ medium onion, diced
• 6 ounces mushrooms, sliced
• 1 (10.75} ounce can condensed cream of chicken soup OR cream of mushroom soup
• ½ cup milk
• ¼ tsp. white pepper
• ¼ tsp. black pepper
• 1-1/2 cups diced ham
• 1 cup peas, cooked
• 1 cup shredded cheddar cheese
• ¼ cup shredded Parmesan cheese

Instructions:

1. Cook spaghetti according to package directions in salted water.
2. Melt butter in large skillet and add onion and mushrooms and cook until onion is soft and mushrooms are browned.
3. Add soup, milk, and both peppers to the skillet and mix well.
4. Add ham, peas, cheddar cheese, and parmesan cheese.
5. Stir and cook over medium heat until the cheese is melted.
6. Season to taste with salt.
7. Add drained pasta to the pan and mix well.
8. To make this dish a little spicy, you can add ½ tsp. of crushed red pepper flakes.

Kielbasa & Sauerkraut

“My husband is of Polish descent, and at just about every holiday, I make and serve Kielbasa and Sauerkraut. The measurements of the ingredients are not as important as the flavor and texture of the dish that you wish to create. Sometimes I use more or less of the kraut and the meat. It really won’t make any difference. Depends on how much you want to make. I like the sauerkraut to be very tender, brown, and caramelized for a rich and sweet flavor. I don’t really have a set recipe but this is how I generally make it.”

Provided by Donna Szczygiel, Lancaster Central Market Foodie Fan.

Ingredients:

• 2 large (32 oz.) jars of sauerkraut
• 1 apple, variety of your choice, peeled and cut into chunks
• 1 large onion, diced
• Brown sugar, about ¼ cup or a little more
• Unsweetened applesauce, about 1 cup
• Kielbasa link, cut diagonally into about 2 inch pieces, knockwurst and hot dogs. About 1 lb total.

This makes a lot. Adjust amount according to your taste. I usually use about 1 lb. of kielbasa, a few knockwurst and a few hot dogs. This makes great leftovers and the hot dogs and kraut are delicious on a soft roll.

Instructions:

1. Rinse and drain the sauerkraut and put it into a disposable foil roasting pan.
2. Add the apple, onion, apple sauce and brown sugar and mix well.
3. Cover the pan tightly with foil and bake in a 350 degree oven until it begins to brown, stirring occasionally, for about an hour or so.
4. Uncover the dish and tuck in any combination of the kielbasa, knockwurst and hot dogs that you wish, being sure to try to cover the meat with the kraut to keep it from getting too brown.
5. Continue cooking until the meat is tender and it begins to smell delicious! You will know when! If we are using knockwurst, it’s done when it begins to split.

Yum!! Hope you enjoy!

Standholders Offering The Ingredients:

Bread:

• Amaranth Bakery #14
• Ric’s Bread #25
• Thom’s Bread #46

Eggs:

• Barr’s Farm Produce #44
• Brogue Hydroponics #33
• Fox & Wolfe Farm # 39
• Green Circle Organics #64
• Groff’s Vegetables #9
• Shenk’s Poultry #18
• Stoltzfus Farms #21

Poultry & Meats:

• Breakaway Farms # 65
• Country Meadows Farms #45
• Shenk’s Poultry #18
• The Turkey Lady #37

Produce:

• Barr’s Farm Produce #44
• Brogue Hydroponics #33
• Fox & Wolfe Farm # 39
• Green Circle Organics #64
• Groff’s Vegetables #9
• Stoltzfus Farms #21

Spices & Stocks:

• The Herb Shop #7

When you shop Market for the ingredients, your dishes not only support local stand holders and farmers, they taste better because everything is the highest quality and freshness!

When you shop at Lancaster Central Market this Saint Paddy’s Day – you can make your Market day fun for the whole family! Get all you need to cook (in an Instant Pot or Slow Cooker, no less!) a delicious Corned Beef and Cabbage, buy a special Celtic Cocktail kit, and find delightful sweet & savory Irish goodies to add to your Market Basket! Read on for recipes and fun ideas to shop local and make March 17th extra special this year.

Sweet & Savory Treats and Saint Paddy’s Day Specials!

Whether you’re looking all the makings for a Saint Paddy’s Day feast or special fun goodies for the kids Come visit us on Saint Patrick’s Day this Friday, March 17 and discover the spirit of the day in every aisle of Market!

• All of our Farm Stands – visit our farm produce vendors to gather the ingredients for your Saint Patrick’s Day feast. You’ll find cabbage (of course), carrots, potatoes, and onions in good supply!
  • Barr’s Farm Produce #44
  • Brogue Hydroponics #33
  • Fox & Wolfe Farm # 39
  • Green Circle Organics #64
  • Groff’s Vegetables #9
  • Kauffman’s Fruit Farm #63
  • Stoltzfus Farms #21
• Breakaway Farms #65 – grassfed, corned beef with pickling spice packet ready for you to prepare with our Market recipe, or your own favorite!
• Central Market Flowers by Perfect Pots #40 – a rainbow of blossoms to choose from to create your own Saint Paddy bouquet.
• Inspirational Blossoms #13 – Pre-made bouquets, and buckets of blooms to build your own. Plus an entire field of green on our succulent shelves to carry some luck home with you!
• Lancaster Distilleries #26 – Celtic Magic Cocktail Kit and other libations that will put a twinkle in your eye that fine day.
• The Candy Stand #24 – Oh Ryan’s Irish Potatoes, Green Frogs, Green Apples…and so many more green sweet treats!
• Ric’s Bread #25 – Irish Soda Bread (with or without raisins), Scones – including traditional currant or raisin, Green Muffins (because we can!) – Pistachio & Shamrock Shake!
• Zig’s Bakery #67 – offering St. Paddy’s Chive & Cheddar Scones, Shamrock Sand Tarts, Green Sprinkle Iced Cookies
• The Goodie Shoppe #55 – serving up the real deal with Lamb Hand Pies, Colcannon, Lucky O’ Pasta, Chocolate Cake with Bailey’s Chocolate Buttercream and go see Holly for more!
• The Herb Shop #7 – sit back with a cuppa and make it Irish Breakfast Tea, of course!

Bring Home a Special Cocktail

This Saint Paddy’s Day, Lancaster Distilleries in Stand #26 will be creating a special Celtic Magic Cocktail Kit to honor Saint Patrick’s Day Weekend! Artfully distilled. Creatively crafted. Anything But Boring. Lancaster Distilleries is an award-winning Pennsylvania craft distillery. Make your festivities a little extra special by shopping this kit this Saint Patrick’s Day!

Add a Little Spring to Your Home

Spring can be hard to wait for this time of year… so come on into Market and get some fresh blossoms for your counter and pussy willows to brighten your spirits and enjoy the delights of spring even before it blossoms in full around town. You can also shop the first produce of spring – lettuces and more! – to enjoy delicious fresh recipes and get your Spring time fix.

Standholders Offering Flowers:

Central Market Flowers by Perfect Pots #40
Inspirational Blossoms #13

Recipes for the Season

Donna’s Favorite Corned Beef and Cabbage Recipe

Looking for an authentic Corned Beef and Cabbage recipe to enjoy at home? We have you covered! Use this traditional recipe below from a beloved Market shopper and come into Lancaster Central Market to get the freshest ingredients – making your Saint Patrick’s Day Dinner delicious and memorable!

Made in an Instant Pot. This can also be made in a Slow Cooker.

Serves 6

Ingredients:

• 1 Large onion, quartered.
• 3-4 lb. corned beef brisket (either flat cut or point cut)
• 4 Cups of water
• 1 Pickling Spice Packet (special recipe spice packet supplied by our Standholder).
• Salt and pepper to taste.
• 4 Large carrots Cut the regular large carrots on the diagonal into 2 inch pieces
• 1 lb. baby potatoes (red or yellow)  Fingerling potatoes also work well.
• 1 Head green cabbage, quartered

Instructions:

1. Add the onions to the bottom of your Instant Pot.  Place the corned beef on top and sprinkle with pickling spice.
2. Add the water to the Instant Pot and make sure the valve is turned to seal.  Set the Instant Pot to high and cook for 80 minutes.
3. Once the time is up, carefully turn the valve to release and let the remaining pressure out.  Remove the beef and onions from the Instant Pot and set it aside to rest.
4. Take out 2 cups of the water and add the carrots, potatoes and cabbage.  Make sure the valve is turned to seal.  Turn the pressure cooker to high for 5 minutes.  Once the time is up, then release the pressure.  Once the pressure is released, slice up the meat going against the grain and serve with the veggies.  Sprinkle with chopped parsley.

NOTE:  Pick up a loaf of Irish Soda Bread to accompany this dish.  I like to dice the leftovers up the next day into hash and serve with fried eggs.  So good!

Store leftovers tightly wrapped or in an airtight container and enjoy for up to 5 days.

Can freeze for up to 5 months.

Lamb Kabobs

Recipe provided by Omar Al Saife, Saife’s Middle Eastern Food (Stand #6).

Serves 6-8

Ingredients:

• 4 slices of bread, crusts removed and cubed (about 3 cups)
• 1 garlic clove, crushed
• 2 lb. ground lamb
• 2 small onions, grated
• ¼ cup ground cumin
• ½ tsp cayenne pepper
• 3 tbsp finely chopped parsley
• 1 egg
• Salt and pepper
• Lemon wedges

Instructions:

1. Place the bread in a small bowl and add enough water to dampen then, about 4-5 tablespoons. Add the garlic and with your hands, mash the bread and garlic with the water. Leave stand for 10 minutes.
2. In a large bowl mix together the ground lamb, grated onion, cumin, cayenne, and parsley. Work with your hands to combine. Knead in the bread paste, the egg and seasoning to taste. Until everything is mixed and the meat has absorbed the liquid.
3. With your hand, roll the meat into 6” to 8” long cylinder. Pass skewer through each cylinder and pat the meat to secure it. Cook the kabobs over gray ashed coals for about 20 minutes, until they are brown on all sides.
4. Serve with lemon wedges and rice.

Standholders Offering The Ingredients:

Bread/Irish Soda Bread:

• Amaranth Bakery #14
• Ric’s Bread #25 (Irish Soda Bread)
• Thom’s Bread #46

Eggs:

• Barr’s Farm Produce #44
• Brogue Hydroponics #33
• Fox & Wolfe Farm # 39
• Green Circle Organics #64
• Groff’s Vegetables #9
• Shenk’s Poultry #18
• Stoltzfus Farms #21

Poultry & Meats:

• Breakaway Farms # 65
• Country Meadows Farms #45
• Shenk’s Poultry #18
• The Turkey Lady #37

Produce:

• Barr’s Farm Produce #44
• Brogue Hydroponics #33
• Fox & Wolfe Farm # 39
• Green Circle Organics #64
• Groff’s Vegetables #9
• Stoltzfus Farms #21

Spices & Stocks:

• The Herb Shop #7

Look for more seasonal recipes celebrating Spring and the events that draw us closer as a community. We will have delicious dishes to share for Ramadan, Passover, and Easter!

See You at Market This March!

Whether you come to enjoy the first fruits of Spring of make your Saint Patrick’s Day extra special – we look forwarded to seeing you at Market! Lancaster Central Market is open every Tuesday, Friday and Saturday from 6am-3pm. See you At Market!

Read on for how you can stop into Market and make your February extra fun, special and memorable for you and yours!

Valentine’s Day – February 14

Looking for a special gift for your loved ones this Valentine’s Day? We got your covered! Flowers, treats, gifts, and gourmet ingredients to cook a lovely meal at home can all be found at Lancaster Central Market. Here’s just a short list of ideas for you to shop this Valentine’s Day:

Valentine Traditions to Say It With Flowers!

• Central Market Flowers by Perfect Pots #40 – Laura and her team at Central Market Flowers will be loaded with love – in the language of flowers this month. Celebrate your favorite Valentine with a radiant array of blossoms, bouquets, and the most beautiful selection of florals. One stop will make you feel like love is in the air!
• Inspirational Blossoms #13 – John will have the bouquets piled high as the sky in his Market stand on this Market Valentine’s Day. Visit him for a beautifully designed arrangement or a lush bunch of fragment flowers. John also has a beautiful assortment of sweet live plants, succulents, and cacti for a long-lasting gesture of your love!

Gifts from our Makers and Creative Standholders:

• Flower Garden Crafts #23 – quilting is a time-honored tradition in Lancaster County and Sally Lapp has been sharing its beauty in hundreds of choices of items from quilted wall hangings, to pillows, potholders, and more.
• Forever Friends #3 – Karin Meacham has curated a dazzling variety of handmade art and glasswork from local and global artists. Forever Friends is the perfect place to find a special piece of beautiful art for your Valentine, specializing in flat glass, pottery, wooden signs, hand-painted glassware, and jewelry.
• PA Dutch Gifts #43 – loving local this Valentine’s Day? Look no further than the PA Dutch Gifts stand at Lancaster Central Market. From hex signs and Dutch Blitz to postcards, t-shirts, and other locally themed collectibles, PA Dutch Gifts offers an array of Lancaster-centric gifts sure to delight your #lovelocal Valentine!
• Pineapple House Creations #47 – nothing sets the stage for romance than the sweet glow of candles. They are also a popular gift for the Galantines in your life! There is no finer option than the  hand-poured, clean-burning soy candles created by Market Standholder Sheryl Hazzard. She also offers a line of lotions, creams, and balms to make Valentine/Galentine shopping a total breeze this year!

Chocolates, Candy & Baked Goods:

• Lancaster Pet Bakery #49 – Choose from a plethora of Valentine-themed tasty treats for your favorite furry friend. Made using fresh, human-grade ingredients, most of their treats are handmade right here in Lancaster County with fresh, local ingredients straight from Lancaster Central Market.
• Miesse Candies #29 – They have been making fresh, quality chocolates in Lancaster County since 1875. The Valentine’s chocolates for the ones you love are made with all-natural ingredients, such as pure vanilla, real butter, and fresh cream, with no added preservatives.
• Safe & Sweet #69 – Special orders for Valentine’s selections that include gluten Free, sugar Free, Grain Free, Keto Friendly, Low Carb, Celiac and Diabetic Friendly. Place orders by February 7 for Pick-up on Saturday, February 11. Preorder here!
• Shady Maple #57, Uncle Leroy’s Candy Kitchen (#38), Wendy Jo’s (#12), and Zig’s Bakery (#67) – Need something sweet for a Valentine gathering or special V-Day party? Does your Valentine have a hankering for delicious homemade cookies, a Whoopie pie, or decadent local fudge.
  Visit these Market Stands for the sweetest selection this February.
• The Candy Stand #24 – Take a walk back in time with a visit to Anne at The Candy Stand. Choose from an abundance of sweets in a truly dazzling array of choices. The perfect stop for a Valentine shopping trip with children to create a Market memory that will last far longer than the chocolates in their bag.

Fasnacht Day – February 21

Don’t miss your chance to get an authentic Fasnacht on February 21! Keep up your Fasnacht Day traditions with a visit to the Market Standholders listed below  (before they sell out!). Each of our Standholders who offer fastnachts sell the real deal – authentic and delicious!

• Marley’s Country Corner – Stand #53
• Ric’s Bread – Stand #25
• Shady Maple Bakery – Stand #57
• Zig’s Bakery – Stand #67

Black History Month

Celebrate Black History Month at Lancaster Central Market with a visit to Corey Woods at Soulcialize.

Catering. Corey takes pride in the rich culinary roots of his southern-style soul food and now has a more significant forum than ever with the presence of his Soulcialize Catering – Stand #66 at The Lancaster Central Market.

Corey’s food is a labor of love and a delicious lesson in history. Every forkful tells a story from the diaspora journey of African Americans, and every flavor has provenance in their communal memory. Corey will be serving up food that is good for your body, your spirit, and your soul. Add a stop to Soulcialize to your February Market list.

National Heart Health Month

There are plenty of hearts at Lancaster Central Market all through the month of February. They remind us to celebrate February as American Heart Month and raise awareness of the risks of heart disease. The first step to a heart-healthy life is adding heart-healthy foods to your daily diet. Lancaster Central Market can get you started on that journey with this list of heart-healthy foods you can add to your Market basket.

Fruits and Vegetables

• Apples
• Beans & Legumes
• Bell Peppers
• Broccoli
• Brussels Sprouts
• Cabbage
• Carrots
• Cauliflower
• Collards
• Garlic
• Kale
• Onions
• Tomatoes
• Sprouts & Pea Shoots

Available from Market Standholders:

• Barr’s Farm Product – Stand #44
• Brogue Hydroponics – Stand #33
• Fox & Wolfe – Stand #39
• Green Circle Organics – Stand #64
• Groff’s Vegetables – Stand #9
• Kauffman’s Fruit Farm – Stand #63
• Stotzfus Farms – Stand #21

Protein

• Beef – 95% lean ground
• Chicken – skinless
• Pork Tenderloin
• Turkey – skinless
• Tuna
• Salmon

Available from Market Standholders:

• Breakaway Farms – Stand #65
• Country Meadows Farms – Stand #45
• JB Kelly Seafood Connection – Stand #1
• Mr. Bill’s Seafood – Stand #17
• Shenk’s Poultry – Stand #18
• The Turkey Lady – Stand #37

Olive Oil

Available from Market Standholders:

• Deli Grassi – Stand #60
• Saife’s Middle Eastern Food – Stand #6
• The Herb Shop – Stand #7

Celebrate February With Central Market!

This year – don’t let February get you down, make it fun, memorable and heart-warming with stops at Lancaster Central Market! Open every Tuesday, Friday and Saturday from 6 am – 3pm, we are here to warm you up, create connections that are good for the heart and soul, and increase your well-being and quality of life all month long! See you at Market!

• 1 cup all-purpose flour
• 1/2 cup light brown sugar
• 1/2 cup white sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 pinch of salt
• 1/2 cup of butter (cut into pieces)
• 1 cup of chopped walnuts
• 1/3 cup of white sugar
• 1 tbsp of cornstarch
• 1/2 tsp of ground ginger
• 1/2 tsp ground cinnamon
• 6 cups of peeled, cored, and chopped apples
• 2 tbsp lemon juice

Equipment:

• Crock Pot
• Medium Sized Bowl
• Measuring Cups and Spoons
• Whisk

Instructions:

1. Mix the first 6 ingredients in the bowl.
2. Add the butter combine together with your hands to make coarse crumbs.
3. Add the walnuts and set aside.
4. Whisk together the next four ingredients. Place the apples in the crock pot and sprinkle this mixture on top adding the lemon juice and toss together.
5. Sprinkle the Walnut crumb mixture on top. Cover and cook on high for two hours or on low for 4 hours.
6. Partially remove the top and let rest for an hour. This will allow the topping to harden.
7. All done!

Standholders Offering These Ingredients:

Poultry & Meats:

• Breakaway Farms # 65
• Country Meadows Farms #45
• Shenk’s Poultry #18
• The Turkey Lady #37

Produce:

• Barr’s Farm Produce #44
• Brogue Hydroponics #33
• Fox & Wolfe Farm # 39
• Green Circle Organics #64
• Groff’s Vegetables #9
• Stoltzfus Farms #21

Spices & Stocks:

• Crowded Kitchen #5
• The Herb Shop #7

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Beef Stew
Chicken & Butternut Squash Stew
Crock Pot Fresh Green Beans, Potatoes and Ham
Juicy Slow Cooker Turkey Breast
Vegan Chili