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Susan S. Yeske: Recipe of the Week -- In frightful February, the market goes on


Even in the midst of this frigid February, the outdoor Wrightstown Farmers Market draws eager shoppers.

The popular market, which has been setting up outside since the onset of the COVID-19 pandemic, is open from 10 a.m. to noon the second and fourth Saturday of each month. Shoppers are encouraged to order ahead for pickup at the market held in the parking lot of the Anchor Church on Route 413 in Wrightstown.

During the warm harvest months more shoppers turn out, but there were enough this past weekend that people were needed to direct drivers where to park.

A visit to the market is worth the effort for those in search of locally raised and made products that include soups, meats, produce, cheeses, cider, cookies, breads, dips, salad dressings, pickles, dog treats and prepared foods including pot pies and Balkan-style pastries called bureks.

Visitors to the outdoor market will find plenty of room between vendors to allow for social distancing, and masks are required for everyone.

This recipe from is hearty and homespun, perfect for a cold winter’s night.

Steak Soup

2 tablespoons butter

2 tablespoons vegetable oil

1½ pounds lean boneless beef round steak, cut into cubes

½ cup chopped onion

3 tablespoons all-purpose flour

1 tablespoon paprika

1 teaspoon salt

¼ teaspoon ground black pepper

4 cups beef broth

2 cups water

4 sprigs fresh parsley, chopped

2 tablespoons chopped celery leaves

1 bay leaf

½ teaspoon dried marjoram

1½ cups peeled, diced Yukon Gold potatoes

1½ cups sliced carrots

1½ cups chopped celery

1 (6-ounce) can tomato paste

1 (15.25-ounce) can whole kernel corn, drained

Step 1. Melt butter and oil in a large skillet over medium heat until the foam disappears from the butter, and stir in the steak cubes and onion. Cook and stir until the meat and onion are browned, about 10 minutes. While beef is cooking, mix together flour, paprika, salt, and pepper in a bowl. Sprinkle the flour mixture over the browned meat, and stir to coat.

Step 2. In a large soup pot, pour in the beef broth and water, and stir in the parsley, celery leaves, bay leaf, and marjoram. Stir in beef mixture, and bring to a boil. Reduce heat to medium-low, cover the pot and simmer, stirring occasionally, until meat is tender, about 45 minutes.

Step 3. Mix in the potatoes, carrots, celery, tomato paste, and corn; bring the soup back to a simmer, and cook uncovered, stirring occasionally, until the vegetables are tender and the soup is thick, 15 to 20 minutes. Remove bay leaf and serve hot.