What's fresh this week?
Squash is King in August
Apples
Apricots
Basil
Beets
Blueberries (depending on availability)
Broccoli
Cabbage
Carrots
Collard Greens
Corn
Cucumbers
Garlic
Green Beans
Green Onions
Herbs
Kale
Kohlrabi
Peaches
Peppers
Plums
Potatoes
Rhubarb
Squash- summer and acorn
Tomatoes
Zucchini, zucchini, zucchini!
And always - meat, cheese, eggs, tofu, breads, honey, and baked goods.
Featured recipe:
Chocolate Zucchini Cake
I'm sharing a family recipe, one my mom used to trick my brother and me into eating the mountain of zucchini coming out of her garden. Zucchini keeps well in the freezer- if you grate it and store it in 3-cup bags, you can whip this up in minutes!
This is a moist, delicious, light chocolate cake with an interesting kick from cinnamon and allspice.
Ingredients:
1 cup brown sugar
1/2 cup white sugar
1/2 cup butter
1/2 cup oil
3 eggs
1 tsp vanilla extract
1/2 c buttermilk*
2 1/2 cups flour
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp salt
1 1/2 tsp baking soda
4 Tbsp cocoa powder
3 cups grated zucchini (about 3 six-inchers)
1/2 to 1 cup chocolate chips
Directions:
1. Preheat oven to 325.
2. Cream sugars, butter and oil together in a large bowl.
3. Add eggs, vanilla, and buttermilk and stir to mix.
4. Measure dry ingredients into sifter and sift into bowl. Stir to mix.
5. Stir in zucchini and pour into a greased 9x13 pan. Sprinkle with chocolate chips.
6. Bake about 45 minutes.
*No buttermilk? Replace with 1/2 cup plain yogurt, or add 1/2 tbsp lemon juice or vinegar to 1/2 cup milk and allow to stand for a few minutes before stirring in.
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When the gardens explode, stock up!
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Our farmers' gardens are teeming with fresh, juicy, delicious vegetables- in August, it's easy to eat nothing but tasty local vegetables. But have you ever found yourself staring out at the snow in January, longing for a sun-ripened tomato or a bunch of kale that's not from California? With a little planning ahead, you can have it- it just takes a stove, some jars, a freezer, and a few hours of your time to put away a little bit if summer's glory to cheer you up on a winter day. Here are some resources for canning, freezing, and drying Michigan produce- ask your favorite vendor at the Downtown Ypsilanti Farmers' Market for a bushel of tomatoes or several pounds of greens, and get to it!
National Center for Home Food Preservation A very official set of guidelines for canning, and some freezing.
Noll's Home Canning One Oregon couples' experience with canning and freezing, with pictures and recipes.
PickYourOwn.org Incredibly comprehensive information about preserving - the website is a little overwhelming, but rich with information if you're brave enough to wade through it.
Do you have a suggestion for an event at the Market? Email me! rachel@growinghope.net
Would you help us spread the word about the DYFM? Forward this newsletter to a friend!
Did you friend forward you this newsletter? Thank him or her - then click on "Join Our Mailing List" below!
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The Farmer's Market Is Open Until 7pm now thru September 16!
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Downtown Ypsilanti Farmers Market
SUMMER HOURS: Tuesdays 2-7 pm
Extended hours July 1 - September 16.
Corner of Michigan Ave & Hamilton in the Key Bank parking lot (#6 AATA bus)
EBT, Credit Cards, Cash & Project Fresh accepted all market days!
Upcoming Events:
Aug 12: WIC Project FRESH Distribution Day
August 19: Pickling demonstration - Learn to make kimchee and sauerkraut at one of four demo sessions throughout the market day.
August 26: Alternative Transportation Day with MSU Extension and Bike Ypsi - Bike to the market and explore booths sponsored by local bike shops and AATA.
September 2: EMU Student Day!
September 16: Tour de Fresh and Community Vendor Day
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The Market Relies on Volunteers Every Week-- Will you help?
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Volunteers are essential to making our market work. By volunteering, you can get to know the market and feel a part of the community!
Downtown Farmers' Market:
On Tuesdays, volunteers are needed for shifts between 12:30 and 7:00 pm, and include set up, signage, transporting market supplies, helping other vendors, helping seniors cross the street, and counting people at the market. Volunteers are also needed to do demos, play music, and hand out signs.
Choose a shift that works for you and contact Growing Hope at 734-786-8401 to volunteer once or every week!
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New Market Money!
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Have you seen our new market money? To make credit cards and EBT easier to use, we're introducing market tokens! Go to the Ypsilanti Food Co-op table to run your card, then spend your colorful wooden tokens with any of our vendors!
We also have "Market Dollar" tokens available for purchase. Business owners, buy them as rewards for your employees. Parents, give them to your kids as allowance. You'll know you're supporting local farmers and helping someone eat healthier - and that's worth more than a wooden nickel!
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Who runs the market? Our Ypsilanti Farmer's Market Community Advisory Board gives input to an executive committee including Growing Hope, MSU-Extension, Washtenaw County Public Health, Ypsilanti Health Coalition, and the Ypsilanti Food Co-op. Growing Hope manages the Tuesday market. Do you want to get involved? Do you have something to sell? Call Growing Hope at 734-786-8401 or email to info@growinghope.net and learn how you can join the effort! www.growinghope.net. Thanks for financial support from Washtenaw Steps Up (through the Michigan Dept of Community Health & Washtenaw County Public Health), Growing Hope, MSU-Extension, and other partners.
   
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