Market 6/20 and 6/22/2013

What to Expect This Week
The market has been fabulous this year. I am so excited by all the fresh produce. I tried my hand at kale chips last week, following Krista’s instructions at a market ed demonstrations. My whole family loved them! I will definitely do that again.

This week, Hebda’s will have strawberries!! More fresh greens, radishes, maybe even some early squash. I saw a few zucchini last week and will definitely look for more. You can also find fresh-baked breads, plant starts for vegetables and flowers, fresh herbs.

Market Educator Tent! 4:30-5:30 each week
June 20th – Beth and Hope Knedler – “Plants and Prints: Creating Art from the Vegetable World” – Printmaker/artist Beth Knedler examines making prints and artwork with vegetables, plants and more. An entertaining session that is bound to make you see your garden in a whole new way!
Newsletter 3, 2, June 20, 2013

Market Thursday

Don’t forget your Vermillion Area Farmers Market Thursday 3:00-7:00 at the County Fairgrounds. I have heard from vendors that they will have rhubarb, asparagus, lots and lots of fresh greens, vegetable starts (tomatoes, peppers, more), fresh-baked bread, local meat (beef, pork, lamb, goat, poultry), jellies and so much more! You can’t buy fresher goods anywhere.
At market ed this week, get to know your vendors. Walk around with market educator, Krista, to meet and talk with the vendors. Find out how and where their produce is grown or bread baked, how animals are raised. Anything else you might want to know. They might have some great tricks for managing your own garden. (Trouble with rabbits? Ask about it.)
Kids, have some fun with activities at the kids’ tent.

I am going to start putting out monthly rather than weekly newsletters, unless there is something that needs to be reported right away. Watch us on Facebook and Twitter for more frequent news.
See you at the market! Oh, check out the recipes below.
Amy

605-659-3399
amy@vermillionfarmersmarket.org
Like us on Facebook https://www.facebook.com/groups/VAFarmersMarket/
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Easy Rhubarb Cobbler
http://www.food.com
• Servings: 4
Ingredients
o 4 1/2 cups rhubarb, cut into 1/2-inch pieces
o 1 cup sugar
COBBLER TOPPING
o 1 1/4 cups flour
o 3 tablespoons sugar
o 1 tablespoon baking powder
o 1/4 teaspoon salt
o 1/3 cup cold butter, cut into pieces ( no subs please!)
o 1 egg, beaten
o 1/2 cup half-and-half cream or 1/2 cup full-fat milk
1. Set oven to 375 degrees F.
2. Grease a 9-inch baking dish.
3. Mix the rhubarb and 1 cup sugar, and place in the baking dish.
4. To make the cobbler batter: combine flour, 3 tablespoons sugar, baking powder and salt.
5. Cut in the cold butter to make a crumbly mixture.
6. In a small bowl, whisk/combine the egg and half and half cream.
7. Add to the dry ingredients; stir with a fork to create a stiff batter.
8. Drop by spoonfuls on top the rhubarb/sugar mixture in the baking dish (does not have to cover completely).
9. Bake for 35-40 minutes.
10. Serve warm topped with ice cream.
11. Delicious!

Chicken with Mustard Greens, Olives, and Lemon
Vitamin B12, found in chicken, helps make the soothing neurotransmitter GABA. The folate in the greens is another dopamine booster.
http://www.wholeliving.com
Ingredients

o 2 tablespoons olive oil
o 6 bone-in, skinless chicken breast halves, halved crosswise
o Coarse salt and ground pepper
o 1 medium red onion, halved and thinly sliced
o 4 garlic cloves, smashed
o 1 cup dry white wine, such as sauvignon blanc or pinot grigio
o 1 1/2 pounds mustard greens (about 2 bunches), stalks removed, leaves coarsely chopped
o 1 tablespoon lemon juice, plus lemon wedges, for serving
o 1/2 cup pitted kalamata olives
Directions
1. In a 5-quart Dutch oven or large heavy pot, heat 1 tablespoon oil over medium-high. Season chicken with salt and pepper. Add half of chicken to pot and cook until browned on all sides, 6 to 8 minutes; transfer to a plate. Repeat with remaining oil and chicken.
2. Add onion and garlic to pot (reduce heat if browning too quickly) and cook, stirring, until softened, 4 to 6 minutes. Add wine and chicken (along with any accumulated juices) to pot and bring to a boil. Cover pot; reduce heat to medium and cook 5 minutes.
3. Place greens on top of chicken; season with salt and pepper. Cover and cook until chicken is opaque throughout and greens are wilted, 3 to 5 minutes more. Remove from heat and stir in lemon juice and olives. Serve greens and chicken drizzled with pan juices with lemon wedges on the side.

The 2013 market season begins!

Summer season is here!! The first market is Thursday, May 16 from 3:00-7:00 at the Clay County Fairgrounds (Cherry and High Streets). Don’t miss it!!At this first market, we will have lots of fresh greens, and asparagus. Thank you to all our vendors who invested in high tunnels and started growing early so we can enjoy fresh produce early in the season.You can also find fresh-baked breads, plant starts for vegetables and flowers, fresh herbs, Irish Twins Soap, and tie-dye. Laurel rushed across the country to make it back to Vermillion in time to sell new tie dyes! Ask her about her travels across the country for the past months.

Market Educator Tent! Meet our new market educator, Krista. She will be on site giving personal tours of the market. On tour, she will introduce vendors, answer questions, discuss SNAP and debit purchases, and more.

Market Kids! Kids join in the fun this week with special activities just for you – face painting and crafts!

The newsletter contains information on transplanting vegetable plants and recipes for Bobby Flay’s Sauteed Kale, and Marinated Asparagus. Newsletter 3, 1, May 16, 2013

We accept SNAP and debit purchases!

Like us on Facebook   https://www.facebook.com/groups/VAFarmersMarket/Follow us on Twitter  @VAFarmMkt

Fresh Greens

I spent just 30 minutes this morning at the home of a friend (and vendor). we toured her high tunnel and fields. In the high tunnel, I helped myself to bags of fresh greens – kale, baby lettuce mix, French mesclun, romaine. I was so excited at the prospect of incredibly fresh greens. Looking at these bags in my refrigerator (which took some creative organizing), I wonder how I will eat it all at its peak. My frenzy at ultra-fresh produce led to over-cutting. Well, there is that pot luck on Sunday. I had two very large salads for dinner, as did the rest of my family.

The whole experience led me to believe that spring actually was here. That the season of amazing, fresh produce was upon us. Cutting greens, wading through wet grass to tour fields brought the promise of more to come. It took almost an hour for the sensation to wear off enough to notice that my feet were still wet and cold!

There is something spiritual about a field or a garden or a high tunnel. Creating life to nourish life. The slow pace. The presence and the care and the patience. There isn’t a grocery store in the world that can recreate that experience.

So, happy spring everyone. Enjoy the sun, the rain, and nature’s bounty. Take time to just look and take it all in.

2012 Market Report

I spent this evening poring over data from the VAFM for the last few years to see how we have improved. We had a lot more vendors in 2012, more customers and more sales (see the report below)! I am impressed with the support of our community and their appreciation of fresh, local food. Thank you all.

We can still improve and seek your advice about how to grow bigger and better. We’d especially like to increase the number of SNAP users at the market, to help those in need gain access to fresh foods.

Market report 2012 season

Winter and Winter Markets

The last winter market of the season is this Saturday (10-1 at the 4-H Building). In a way, I am a little sad. I enjoy being inside, with the noise and the people, children running around. Vendors’ tables pressed against each other. It is cozy, but busy. I really enjoy the winter market season. It is a different atmosphere and a different pace. It’s a welcome relief from cold winter weather. This last market, though, is also exciting. It is truly a transition to spring. Fresh greens, fresh produce. Seedlings. I am ready for the trees to bud, the flowers to bloom. I am ready to play in the dirt, starting my garden. This market means spring is coming (despite the snow and cold hanging around us). It also means the summer market season is near. Meeting friends outdoors, finding fresh produce and breads and meats. Kids running through the grass.
I am excited about this Saturday because it is the last of the season. It means winter is fading (I am optimistic) and a new market season is about to begin. I hope to see a lot of people there to welcome this transition.
In all honesty, this post is the result of lack of sleep, a calming glass of wine, and a space heater. It is also the result of the desire to put the space heater away for a few months!

Garden with less water?

My mother is a master gardener in Texas who works especially with composting and irrigation (especially in a drought-ridden area every single year). She passed on this idea for gardening to utilize household waste (compost) and use less water: keyhole gardening. Anyone ever heard of it or tried it?
http://dallasgardenbuzz.com/?s=keyhole+gardening