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Here's a Look at What's Happening at the
Ringwood Farmers' Market this Week!
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Greetings!
Don't miss the market this week for another terrific day! The market has so much to offer -- it's a social hot spot and a great place to stock up on food for the week. Pick fresh veggies and fruit, pasta for dinner and pies for dessert. We have it all! We are also joined this week by the non-profit group, Ringwood Friends of Music. Visit the Non-Profit corner to see what they are all about.
"Meet Me at the Market!"
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Vendor News
Snoep Winkel Farm Needs You ~ They have had a very trying week and are asking for your prayers. Basia and Gary's youngest son is the hospital and will hopefully be discharged soon. In the meantime, Gary fell on Monday and shattered his elbow. He is in a considerable amount of pain and frustrated that he cannot only not work, but needs Basia to help him with his care. He is scheduled for surgery Tuesday and will be unable to work for at least three months.
Please keep them in your thoughts and prayers for complete healing for Gary & Nick and for strength for Mark and Basia as they try their best to take care of their loved ones and do all that needs to be done to run the farm.
 | | Orhcards of Concklin's Peaches - Get 'em while they last! |
Bialas Farms ~ The days are getting shorter, the nights a bit chillier! Fall is on its way and that means we'll be reluctantly saying goodbye to summer veggies. This weekend is the Great Green Bean Blowout! We're lowering the price on these delicious beans so you can take advantage of the season's bounty and store some away for winter. How, you ask? Blanch and freeze! It's a very simple technique, and we'll have some handouts at the market for you if you need a reminder (you can always check TheFarmGirlCooks blog or on Facebook if you have questions and it isn't a Saturday).
What else? CORN! Corn is fantastic this week and that season, too, will shortly be leaving us. Get a dozen at our special price and freeze the extras! We've been sharing our various heirloom tomatoes as well, so if you see one you haven't tried, ask for a taste. Making sauce? Grab lots of basil - you can freeze that, too. And best news of all, ARUGULA IS BACK!
Janet's Baked Goods ~ Good Luck to all the New College Freshman getting ready to leave for school- continued success. This will be a Bakers Choice for this Saturday. On Friday I will be attending a family wedding - thank goodness it is an afternoon affair - which means that I can share this special day with family, get a few hour's rest and then on to Bake! I will be bringing Croissants, muffins and assorted fresh baked breads. If you have a little one returning to school in September, please have them stop by to say hello and to get a little treat to help them start the new school year. I look forward to seeing everyone at the market!
Orchards of Concklin ~ Apples have started! Galas and Gingergolds ard hard and sweet or slightly tart. Peaches are at their peak, super sweet and juicy! Pick up a quiche for a quick and easy dinner!
 | | Fontanarosa's NEW Ravioli: Black Bean and Jersey Corn |
Fontanarosa's has a new ravioli this week - Black Bean and Jersey Corn! Stop by
and try this new high protein treat. Top it with Hudson Valley Pantry's Roasted Garlic and Roasted Pepper Salsa - Yum! Great as an appetizer or dinner.
Hudson Valley Pantry returns this week! Edge of Knife won't be back until October 6th.
Walnut Grove Farms returns on September 15th.
Don't forget our other great vendors: B&B Jams, Bialas Farms, Conturso's Market, Edgwick Farm, The Joi of Pickles, Moon Doggie Coffee Roasters, Pastabilities, Red Barn Farm, R&L Greenhouses, Stefan & Sons and Snoep Winkel Farm. Visit the Vendor Page on our website for more information about our vendors.
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Music at the Market*
 This week we are joined by not one, but two excellent musicians,
John Arbo on Bass and John Cariddi on Guitar
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.
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Recipe of the Week
Potato Crust Tomato Quiche Quiche is a great way to use whatever vegetables and herbs you have in your  refrigerator. Replace the tomatoes or cheese with your favorite variety to please everyone in your family. 3 cups shredded potatoes 1 cup diced tomatoes 1/2 cup finely chopped shallots 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh parsley 1/4 teaspoon salt 2 teaspoons oil 3/4 cup shredded cheddar cheese (feta, Swiss, fontina also work well) 4 eggs 1/2 cup milk Preheat oven to 375. Place shredded potato in pie dish and spread to reach the edges. Salt lightly. Bake in oven for 20 minutes. Heat oil in a small skillet. Saute shallots until just translucent. Remove crust from oven and sprinkle with cheese. Top with tomatoes, shallots, basil, and parsley. In small bowl beat eggs, then add milk and whisk until combined. Pour over vegetables. Bake for 35-40 minutes or until eggs are set. Makes 6 servings Nutrition information per serving: 180 calories, 9.5 g protein, 9.7 g fat, 4.5 g sat fat, 125 mg chol, 144 mg sodium, 15 g carbohydrate, 2.3 g fiber.
Contributed by Melinda Leone, RD. |
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 The Ringwood Farmers' Market is a project of Eat Local, Inc. a 501 (c) 3 Non-Profit.
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