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Here's a Look at What's Happening at the
Ringwood Farmers' Market this Week!
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Greetings!
School has started, so has football, soccer, hockey, you name it! It's a busy time of year, but don't let meal time suffer. The market has a variety of prepared foods to save you time at dinner. Make ravioli on a Monday for a "Meatless-Monday" dinner. Stock up on frozen pizzas for quick before-practice dinners. A quiche and a salad make a light, quick option too. Don't forget your veggies... cut up a pepper, cucumber and a few carrots before dinner and offer them as snack while you get the rest of the meal together.
This week's non-profits are St. Catherine's Church and their car raffle (have you purchased your chance yet?) and the Weis Ecology Center. Be sure to stop and visit the Weis booth to learn about the variety of programs they offer for children of all ages.
"Meet Me at the Market!"
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Vendor News
R&L Greenhouses returns with mums and other fall annuals this week! Stop by and welcome them back.
Janet's Baked Goods ~ Many of you have been requesting "Carrot Muffins"- so Carrot Muffins it will be this week! Made with local carrots, local eggs and New York State Flour! Last time we had carrot muffins- one of my wonderful customers said that they took the muffins home- heated them up in the microwave and served it with a splash of cream cheese.
Please stop in and ask about our new Wheat Germ Baguette. Many of you have commented on the sweet nutty taste of this bread- have you tried it? Please Note:due to the weather forecast, Janet will be baking light. Please come early for the best selection.
Red Barn Farm ~ We will be bringing cabbage, eggplant, bell peppers, hot peppers, tomatoes, and of course honey and eggs.
Bialas Farms ~ Lots of surprises in store for you this weekend... mostly of the GREEN variety! Kale, Broccoli Rabe, Turnips with Greens, perhaps even some Spinach! If you haven't tried Red Komatsuna or Bok Choy yet, grab a head of our fantastic Garlic and saute the greens for a quick school-night veggie. We'll have a ton of beautiful Multi-Colored Peppers ready for roasting or freezing for winter chili plus all the usual summer veggies. Get 'em while you can! 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, Conturso's Market, Edgwick Farm, Fontanarosa's, Hudson Valley Pantry, The Joi of Pickles, Moon Doggie Coffee Roasters, Orchards of Concklin, Pastabilities, Red Barn Farm, R&L Greenhouses 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*
 Folk Singer and Songwriter
joins us this week 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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Wine and Local Food Event
Join Sustainable West Milford at their fall fundraiser on Saturday, September 29th from 2-4 pm for an afternoon of delectable wine, food, and live music in a beautiful outdoor setting! The back garden at the Utopia Deli/Suzy's Tomato Pizza will be filled with treats for the palate, including wine samples from Uncorked Wines and Spirits, and hot and cold finger food from our hosts Don and Sue of Utopia Deli and Suzy's Tomato Pizza. Local singer/songwriter/producer Tony Christopher will add to the ambiance with a mix of both original songs and familiar favorites.
Tickets are $35 in advance or $40 at the door and can be purchased at Uncorked Wines and Spirits in West Milford, the West Milford Farmers Market on Wednesdays from 3-7 pm, and the Utopia Deli, located at 355 Warwick Turnpike. Or purchase your tickets here.
Don't miss it!
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Recipe of the Week
Peach Apple Crisp  Say goodbye to summer and hello to fall with this yummy fruit dessert. 3 large ripe peaches 3 large ripe baking apples 1/4 cup white sugar 1/2 teaspoon cinnamon 3/4 cup brown sugar 3/4 cup whole wheat flour 3/4 cup quick cook oats 1/8 teaspoon baking soda 1/8 teaspoon baking powder 1/2 stick of soft butter (or margarine) Peel and dice the apples and peaches into 8x8 glass baking dish. Mix diced fruit with white sugar and1/2 teaspoon cinnamon. Mix together the brown sugar, flour, oats, baking soda, baking powder and remaining 1/2 cinnamon. Add the butter and mix until crumbly. Sprinkle evenly over entire surface of fruit. Bake at 350 degrees for 45 minutes. Makes 12 servings.
Nutrition information per serving: 180 calories, 2 g protein, 45 mg sodium, 4 g fat, 10 mg cholesterol, 34 g carbohydrate, 3 g fiber.
From: USDA SNAP Ed Connection: http://recipefinder.nal.usda.gov/
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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