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Countryside
Farmers' Market
E-News
November 17, 2010 |
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Market Dates, Times & Locations
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Winter Markets at
Old Trail School
2315 Ira Road
Saturdays, 9am until NoonNovember 20 December 11 & 18 January 22 February 5 & 19 March 12 & 26 April 9 & 23 
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| About the
Countryside Conservancy |
Countryside Farmers' Markets are producer-only markets managed by the Countryside Conservancy.
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About our Market Partners
Cuyahoga Valley National Park is the partner for our Saturday morning market at its new Howe Meadow location. Established in 1974 as a National Recreation Area, the park received National Park status in 2000. Cuyahoga Valley National Park is also Countryside Conservancy's partner for the Countryside Initiative program, which offers long-term leases of farms within the National Park boundaries. For more information on Cuyahoga Valley National Park visit their website. For more information on the Countryside Initiative click here.
Stan Hywet Hall & Gardens is the partner and host of our Thursday evening market. Stan Hywet is the historic country estate of F.A. and Gertrude Seiberling. Built between 1912 and 1915, the 65 room Manor House and grounds are available to the public in keeping with the Seiberling crest motto "Non Nobus Solum" or "Not for us Alone." For more information on this magnificent museum and its gardens visit their website at Stan Hywet. | |
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Thank You to Our Generous Sponsors: |
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| Dear Market Supporter,
After a much needed one week respite, I am very much looking forward to the market this Saturday! Partially because we will be in our new winter home at Old Trail School, but also because of Thanksgiving. Yum, yum, yum! I am already looking forward to a wonderful meal. While most people seem to be intimidated by the challenge of providing the perfect turkey, I don't really stress out about that (too much). I know that the side dishes, and the stories behind the ingredients in those dishes, are really what make the Thanksgiving meal so special. I am looking forward to having family at our house this year. I can't wait to share our wonderful local goodies with the relatives we don't see very often, and being able to share some of the farmers' stories with them.
Our vendors will be bringing almost everything you need for a complete Thanksgiving feast (still no cranberries in Ohio, unfortunately.) Fresh baked bread, pies, celery root and celeriac, carrots, potatoes, sweet potatoes, lettuces and salad mixes, sunchokes, turnips, parsnips (my favorite!), cabbage, winter squash and more- along with our usual wonderful delights. We'll also have a beautiful selection of jewelry, stained glass, and photography from local artists.
Here's wishing you a nourishing and gratitude filled Thanksgiving.
See You at the Market-
Beth Knorr
Market Manager
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| don't buy food from strangers
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We are truly grateful for the overwhelming support you have shown us at the markets over the course of the past seven years! We take pride in providing access to fresh, healthy food to all of our community members.
We hope that you find value in our farmers' markets, and will consider supporting our 'don't buy food from strangers' campaign. Just $30 from each of our market supporters would go a long way to ensuring we can continue to serve you as well as our farmers with these important marketplaces.
Visit our website to donate or to learn more. Everyone at Countryside Conservancy gives thanks for your support!
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Market Report for November 20
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~ kale ~ wool blankets ~ carrots ~ cabbage ~ orange marmalade ~ roasts and stew beef ~  fresh sage ~ pie pumpkins ~ broccoli~ Christmas stained glass ~ lettuce ~ garlic ~ shallots ~ hot peppers ~ freshly roasted coffee ~ gluten free hummus ~ sweet potatoes ~ nut roll ~ homemade pasta ~ buckwheat flour ~ fresh baked bread ~ farm fresh eggs ~ bison ~  fruit pies ~ popcorn ~ fennel ~ Japanese turnips ~ sunchokes ~ gluten free farina walnut bars ~ Swiss chard ~ spinach ~ radishes ~ apples ~ winter squash ~ fresh cheeses ~ and more! Is your carving knife up to the task? Get it in shape at the market this Saturday- Kevin Noon will be on hand to get your knives ready for the onslaught of slicing and dicing during the holiday season! images courtesy of Scott Wolfe, Beth Knorr
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| Market Happenings | |
Come join us for our first winter market at Old Trail School, and see for yourself the surprising bounty that winter brings. In our new winter home, we'll have hot, ready-to-eat foods as well as your morning coffee and tea in the cafeteria, so come hungry! A variety of authors from the Akron Manuscript Club will be joining us this week as well.
Another exciting development in our partnership with Old Trail School is the periodic podcasts their students will be producing. The first podcast highlights the winter markets, and interviews one of our Countryside Initiative Farmers, Daniel Greenfield!
Thanksgiving is next week - why not make it a truly local celebration? Stock up this weekend on pasture-raised meats, loads of veggies, and sweet treats - everything you need for your family gathering.
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| Upcoming Events:
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Information on the next farms to be offered within the Cuyahoga Valley National Park through our Countryside Initiative program is now available on our website.
For more information on these and other Countryside Conservancy events, visit our website.
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Rustic Bread Stuffing With Mustard Greens, Currants, and Pine Nuts
Adapted from Bon Appetit, November 2009
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A lovely addition to your holiday table, this stuffing can be assembled the morning of - simply chill until you're ready to bake it. |
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Ingredients
(** denotes ingredient available at the market!)
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1 1-pound rustic country-style bread**
2 tablespoons extra-virgin olive oil
2 garlic cloves; 1 pressed, 1 minced**
4 tablespoons (1/2 stick) butter, divided
1/3 cup pine nuts
2 cups chopped onions**
6 cups coarsely chopped stemmed mustard greens**
1 tablespoon chopped fresh thyme
2 cups turkey stock or low-salt chicken broth
1/3 cup dried currants
1/2 teaspoon finely grated lemon peel
Preparation
Position rack in center of oven and preheat to 375°F. Cut bottom crust and short ends off bread and discard. Cut bread into 3/4- inch cubes; place in large bowl. Whisk oil and pressed garlic clove in small bowl. Add to bread cubes; toss to coat. Spread bread cubes in single layer on large rimmed baking sheet; sprinkle with salt and freshly ground pepper. Bake until slightly crunchy, stirring occasionally, about 15 minutes. Cool slightly, then return to same large bowl.
Generously butter 13 x 9 x 2-inch glass baking dish. Melt 1 tablespoon butter in heavy large skillet over medium heat.
Add pine nuts; stir until golden, about 2 minutes. Add to bowl with bread cubes. Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add onions; sauté until brown, about 10 minutes. Add mustard greens, thyme, and minced garlic; sauté until greens are wilted and tender, 3 to 4 minutes. Transfer to bowl with bread cubes. Add 2 cups stock to same skillet; boil until reduced to 1 cup, about 5 minutes. Pour stock over bread mixture and toss. Mix in currants and lemon peel. Season with salt and freshly ground black pepper. Transfer stuffing to prepared baking dish.
MAKE AHEAD: Above can be made 6 hours ahead. Cover; chill.
Preheat oven to 350°F. Bake stuffing uncovered until heated through and starting to brown on top, 20 to 30 minutes. Let stand 5 minutes and serve. |
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