Goat Cheese Minis and Zucchini Spears!

Here's a Look at What's Happening at the
Ringwood Farmers' Market this Week!

Greetings!

The weather forecast for market hours this Saturday is calling for cooler temps perfect for strolling the market. Take the opportunity to visit a vendor you haven't met yet and sample their product. Or visit and chat with the Weis Ecology Center representatives and learn more about all of the fun programs that they sponsor. Weis joins us this week in our non-profit corner.

This week, the Buy Local Spot features Educare and Local Realtor, Karen Adatto. Stop by and see what valuable services they have to offer our community.

"Meet Me at the Market!"

Vendor News

Janet's Bread Basket

Walnut Grove Farms are back this week with fresh cuts of pork and beef along with honey and maple syrup. Yum!

Janet's Baked Goods ~ Have you tasted the Wheat Germ Baguette? If so, please let me know what you think of it. This may be the last week for Fresh Blueberry Muffins! I will be baking an assortment of some of your favorites- Almond Croissants, Chocolate Croissants, Scones and Almond Apple Croissants along with fresh baked breads. Please stop in to say hello. Just a note to my wonderful customers and friends: prior to the days leading up to the market, I check the weather forecast. Depending on what they have to say, I bake accordingly. If you come to the market and I am out of something you wanted, I am truly sorry! Hopefully this Saturday will be a cool, breezy day with lots of sun and no rain or humidity.

Orchards of Concklin ~ New this week at The Orchards of Concklin booth: our own Bartlett pears! Eat them now crunchy and sweet, or put them on your counter to ripen to pale yellow sweet and juicy! Peaches and nectarines are reaching the pinnacle of their season - rich with flavor and freestone (Means the flesh breaks off the pit so the fruit is easy to work with). An old favorite has returned to the bakery our homemade cinnamon rolls. A simple bread dough rolled with cinnamon and sugar. Crunchy on the outside and sweet on the inside. Enjoy!

New Edgwick Minis!

Edgwick Farm ~ Dan and Talitha are excited to be bringing this week just ripened mini's from their cheese cave. These are uncut 8 ounce wheels of Firthcliffe, the ash rubbed bloomy rind goat cheese, and Aleck Meadow, the herb crusted bloomy rind goat cheese.

Hudson Valley Pantry returns on 8/25 and Edge of Knife won't be back until October 6th.

Don't forget our other great vendors: B&B Jams, Bialas Farms, Conturso's Market, Edgwick Farm, Fontanarosa's, The Joi of Pickles, Moon Doggie Coffee Roasters, Pastabilities, Red Barn Farm, R&L Greenhouses, Stefan & Sons and Snoep Winkel Farm.

Music at the Market*

This week we are joined by

Chihoe Hahn

Enjoy Live Music from 10 am to Noon

*This project is funded, in part, by the Passaic County Cultural and Heritage Council at Passaic County Community College, through a grant from the New Jersey State Council on the Arts/Department of State, a Partner Agency of the National Endowment for the Arts.

Recipe of the Week

Baked Zucchini Spears

Zucchini

2 medium zucchini

3 Tbsp bread crumbs

1/4 tsp garlic powder

1 Tbsp grated Parmesan

1/8 tsp black pepper

1 tsp oregano

2 tsp canola oil

1/2 tsp basil

1 tsp seasoning salt (optional)

Prepared marinara sauce, hummus, vegetable dip

Heat oven to 475.

Lightly oil a baking sheet.

Cut into eighths lengthwise, then halves crosswise.

In a plastic bag, toss bread crumbs, cheese, herbs, garlic powder, and pepper.

Whisk oil and and 2 Tbsp water in small bowl.

Moisten zucchini spears in this mixture, then toss in crumb mixture, covering all sides.

Arrange on baking sheet. Bake 7 minutes, or until spears are lightly browned. Turn spears over; bake 3 minutes more.

Serve immediately with choice of sauce.

Makes 4 servings. Nutrition information per serving: 65 Calories, 3 g Fat, 65 mg Sodium, 7.5 g Carbohydrate, 1.5 g Fiber, 2.5 g Protein.

Adapted from: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh seasonal Produce. 3rd Edition. Zephyr Community Farm.

Contributed by Melinda Leone, RD.

The Ringwood Farmers' Market is a project of Eat Local, Inc. a 501 (c) 3 Non-Profit.

Photos Courtesy of Melissa Griegel Photography