Join us for the Winchester Farmers Market
Saturday, 9:30-1:30, on the Town Common
In This Issue
This Week at the Market
New Vendor: Taza Chocolate
Eating Local during the Winter: Preserving the Harvest
Featured Artists: Debe Holland and Andy Braun
Raspberries at Wright-Locke Farm
Winchester Eco Festival
Other Local Farmers Markets
Issue 14 September 6, 2008
Greetings!
 
Welcome to the September 6 issue of the Winchester Farmers Market newsletter.
 
Taza Chocolate of Somerville will be joining the market this week, and Mamadou Artisan Bakery, a new bakery in Winchester, will be joining the market either this week or next.
 
Raspberries are ready for picking at the Wright-Locke Farm, and the raspberry patch volunteers will be at the community groups table at the market this week.
 
The market will take place rain or shine throughout the season. Please try to ride your bike or walk to the market if you can, or park your car in the Aberjona or Shore Road lot to leave parking spaces surrounding the common open for short-term parking near downtown businesses. The Aberjona lot, which runs along the commuter rail track across from the post office, is free on weekends, including the permit spaces in the end of the lot.
 
Remember to bring your own shopping bags to the market if you can.

We look forward to seeing you on Saturday on the common.
 
Sincerely,
Winchester Farmers Market Organizing Committee
 

This Week at the Market

 
Sunflowers Potatoes Eggplant Grape tomatoes Carrots Pattypan squash
 
This week at the market, the farmers expect to bring the following:
 
Vegetables: amaranth, arugula, beans (green, wax), beets (Chioggia, standard red), bok choy, broccoli (Chinese, standard green), cabbage (green, red), chard (bright lights, green, red), carrots, collard greens, corn, cucumbers (lemon, pickling, salad, white pickling), eggplant (Chinese, fingerling, Japanese, traditional purple, white), fennel, garlic (braided), kale (green, red), lettuce (red leaf, romaine), mustard greens, pea tendrils, peppers (green, Jalepeno, purple, red, sweet carmen, Thai chili, white), potatoes, radishes (red, Shunk-yo), scallions (green, red), squash (crookneck yellow, kousa, pattypan, Romanesco zucchini, standard zucchini, sunburst, Zephyr), tomatoes (cherry, grape, plum, red, San Marzano, yellow), water spinach, winter squash (butternut) 

Fruit: apples, blueberries, blackberries, canteloupe, ground cherries, nectarines, peaches, pears, plums, raspberries, rhubarb, strawberries, watermelon
 
Herbs: basil (African blue, Italian, purple, Thai), chives, cilantro, dill, mint, oregano, parsley, sage, thyme
 
Other: cut flowers, perennials  
 
In addition to the farmers, Globe Fish will be selling fresh fish; Glutenus Minimus will be selling gourmet gluten-free cookies; Cocoa Express will be selling coffee, tea, and baked goods; Trooper's Treats will be selling homemade, all-natural dog biscuits; and Taza Chocolates will be selling organic, stone-ground chocolate.
 
Featured entertainment from 9:30 am to 12:00 pm will be acoustic quartet Not That Blonde (bass, vocals, guitar, mandolin, ukulele, percussion).
 
Featured artists in the Winchester Artists Network tent will be Debe Holland (functional and whimsical pottery) and Andy Braun (recycled and refurbished art and objects).
 
The Wright-Locke Farm raspberry patch will be in the community groups tent.
 
New Vendor: Taza Chocolate
 
Taza Chocolate of Somerville specializes in making organic, stone-ground chocolate. Taza sources organically grown cacao beans directly from small farmer cooperatives ensuring that those farmers receive more than fair trade prices for their high quality cacao. Taza's chocolate-making process is designed to capture the true flavor of the cacao bean by minimally processing the chocolate every step of the way. Taza is one of the only independently owned, socially and environmentally responsible chocolate makers in the country. 
 
Eating Local during the Winter: Preserving the Harvest
 
Last week, we began our discussion of ways to eat local during the winter with winter CSA shares. This week, we will investigate the many different ways to preserve fruits and vegetables for use during the winter. Several options are available, such as freezing, canning, drying, fermenting, and root cellaring. Take advantage of the abundance of produce available at the farmers market now by getting some extra to preserve so that you can continue to enjoy it throughout the winter.
 
Visit the website of the National Center for Home Food Preservation for detailed information about preservation options (inlcuding general guidelines and specific information for many different fruits and vegetables). Brief overviews of some methods are included below.
 
Freezing is one of the easiest ways to preserve food because many fruits and vegetables can be frozen with little or no processing. Try freezing whole plum tomatoes or raspberries in a single layer on a cookie sheet in the freezer and then packing them in freezer bags once they have frozen solid. Although the texture of the tomatoes and berries will be soft after freezing, they are excellent to use in sauces or baked foods. Freezer pectins are available for making quick and easy jams without any cooking or canning.
 
Canning is one of the most common traditional methods of preserving food, but it can be a fairly long, complex process for a beginner. However, it does give excellent results and long-lasting food preservation. Canning involves packing prepared fruits and vegetables in jars that are vacuum sealed by heating them in boiling water or a pressure canner. 
 
Drying can be as simple as hanging a bunch of herbs in a warm place to dry or as complicated as making fruit leathers in a food dehydrator. If you plan to do a lot of drying, a good food dehydrator would be a worthwhile investment. You could buy an electric food dehydrator (try to find one at a yard sale, in the Want Ads, or on craigslist) or consider making a solar food dehydrator. You can also dry many fruits and vegetables in a low-temperature oven ("sun-dried" tomatoes made in the oven are easy and delicious).
 
Fermenting is a process that uses acidity for preservation, often by adding vinegar or salted water to vegetables. Pickles and sauerkraut are well-known fermented foods. Vegetables are usually cut in pieces or shredded before fermenting to increase the surface area exposed to the liquid they are submerged in, and they are also usually salted to discourage bacterial growth and to make them release water and thus become crunchier. Use ceramic or glass containers for fermenting (metal containers will corrode).
 
A root cellar is a room or structure, usually built underground, in which vegetables can be stored for several months in an environment of low temperatures (32-40�), high humidity (80-95%), and good air circulation. In this environment, many vegetables (such as root vegetables and winter squash) will last for four to six months. An unheated, underground garage or basement (especially in a north-east corner) in your home can be converted into a root cellar. Root cellar conditions can be created in a buried trash can in your backyard, and vegetables such as carrots can even be stored for several months in a pail of damp sand or sawdust in a dark room, such as a garage, that is 32-40�. Be sure to cut the leaves off of carrots before storing them this way.
 
Featured Artists: Debe Holland and Andy Braun
 
Pottery by Debe HollandDebe Holland will be at the market this week with her functional and whimsical pottery (shown in the photo at right).
 
Andy Braun recycles previously owned items such as shoes (some are bought on sale or at thrift stores), lampshades, pots, and costume jewelry, and with design and paint, upgrades and renews these possessions.  Andy is teaching a class through the Winchester Recreation Program this fall called "PAINT IT NEW," to encourage others to do the same.  Andy also offer to face-lift the possessions of others on commission.  On Saturday at the market, Andy will be selling some shoes and showing samples of other refurbished items.
Raspberries at Wright-Locke Farm
 
Wright-Locke Farm's U-pick organic raspberry operation in Winchester opened Wednesday, September 2!  Enough berries are ripe to fill a pint if you walk down a row or two. This is just the beginning of the raspberry-picking season, so there are not yet enough berries for great masses of people, but all of the rain this summer will result in the berries later being even more plentiful than they were last year and picking is expected to last through October.
 
The raspberries are especially bushy this year, so when you visit to pick you will probably be glad to wear long sleeves and perhaps bring bug spray. Consider cutting the toes off old socks to put on your forearms if you want to wear a short-sleeved shirt.
 
Wright-Locke Farm is located at 78 Ridge Street. Hours for picking raspberries are 9:00 am to noon on Monday, Tuesday, and Wednesday and 1:00 to 4:00 pm on Thursday, Friday, Saturday, and Sunday. The field will be closed on rainy days and occasionally for ripening. The town of Winchester website and the Town Manager's office (781-721-7133) will have updated information. The price for raspberries is $4 per pint with discounts for larger quantities.
 
The raspberry farm is always looking for volunteers, both to help with the U-pick operation now and throughout the season to help with weeding. New volunteers get a brief training on procedures and background information for frequently asked questions. They also get a free sample picking. To sign up contact [email protected], cell 617-686-8641. Please contact Susan Youmans at [email protected] for other questions.
 
Visit the town website for more information about the interesting history of Wright-Locke Farm and information about the town's purchase of the property.
 
Winchester Eco Festival 
 
Winchester's first Eco Festival will take place on Saturday, October 25 from 9:30 am to 3:00 pm at the town common, town hall, and First Congregational Church. This date is also the last day of the farmers market this season, so be sure to mark your calendars for what will surely be a fun and educational day. We will continue to provide updated information about the Eco Festival in this newsletter.
 
Sustainable Winchester, in collaboration with the Family Action Network (FAN), will showcase the concept of "reduce, reuse, and recycle" by presenting fun and engaging children's events, offering unique recycling opportunities, and providing community members with opportunities to learn about how to integrate a sustainable lifestyle n their homes and everyday lives.

Start collecting these items now to bring to the festival to be recycled. Please refer to the Eco Festival website for detailed information about the strict donation guidelines of some of the participating organizations.

Bicycles
Computers 
Eyeglasses
Kitchen cabinets and countertops 
Doors
Windows
Vanities, 
Drop-in and pedestal sinks
Faucets
Some tubs
Light fixtures (no recessed lights), 
Ceiling paddle fans 
Lumber, plywood, and sheetrock
Wood Flooring
Carpeting
Carpet ceramic and vinyl tile 
Sheet vinyl (new only) 
Fluorescent light bulbs
Rechargeable batteries
Button cell batteries
Cell phones 
Thermostats 
Thermometers 
Mercury switches

This list is growing every day, so to learn more about what you can recycle on the day of the Eco Festival as well as find out about the activities and exhibitors that will be present, please visit the Eco Festival website
 
We still need volunteers to help with many aspects of the Eco Festival. If you are interested, please stop by the Sustainable Winchester booth at the farmers market, contact us by e-mail, or signup online
 
Other Local Farmers Markets

If you ever have to miss the Winchester Farmers Market on Saturdays, there are several other great local farmers markets you can visit on other days.
 
Arlington, Wednesdays 1pm to 6:30pm, Russell Parking Lot, Arlington Center
farmersmarketarlington.googlepages.com/home
 
Bedford, Mondays 2pm to 6:30pm, Depot Park, South Road 
www.bedfordmarket.org
 
Belmont, Thursdays 2pm to 6:30pm, Cross St. Parking Lot, Belmont Center 
www.belmontfarmersmarket.org
 
Lexington, Tuesdays 2pm to 6:30pm, Mass Ave. and Fletcher Ave., Lexington Center
www.lexingtonfarmersmarket.org
 
Medford, Thursdays 1pm to 7pm,  River Street
medfordsquaremarket.blogspot.com
 
Somerville, Wednesdays 12pm to 6pm, Day St. and Herbert St., Davis Square