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Countryside
Farmers' Market
E-News
December 15, 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 NoonDecember 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,
Being holed up for a few days in this wintry weather certainly gives you an opportunity to experiment with new dishes. I've been enjoying making some things with wheat and spelt berries along with some pungent greens, baking bread, and cooking up a nice pork shoulder. Leftovers from these hearty dishes are often even better the day after for lunch, or can easily be transformed into new dishes the next night. Roasted root vegetables are hard to beat- simple and delicious, and endlessly variable. Turnips are a favorite for us prepared that way, tossed with a little parmesan cheese before roasting. Here's a link to another simple roasted turnip recipe, if you'd like to give it a try. This is our last market before the new year (our next market will be January 22) so stock up while you can. More great gifts will be available, as well as decorative evergreens, and - of course - delicious food! Visit with friends in the cafeteria and have a nice hearty breakfast. The FarmHands students at Old Trail School put together another podcast . They spent some time with Countryside Initiative Farmer Alan Halko, and heard more about the program and what he does at his farm in Brecksville. Hopefully, this will help put a small vision of summer in your head to help keep you warm! See You at the Market- Beth Knorr
Market Manager
P.S. In the event of catastrophic weather, please call our office at 330.657.2538 or check the Old Trail School website for last minute market updates.
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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 annual campaign. Just $30 from each of our market supporters will 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, or consider giving while at the market. Everyone at Countryside Conservancy gives thanks for your support!
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Market Report for December 18 |
Holiday greenery ~ mincemeat tarts ~ kale chips ~ homemade salsas ~ wool blankets & scarves ~ cranberry-pecan waffles ~ carrots ~ cabbage ~ grass-fed beef ~ turnips ~ rolled oats ~ broccoli rabe~ Christmas stained glass ~ lettuce ~  garlic & shallots ~ hickory syrup ~ locally roasted coffee, direct from the farm ~ sweet potatoes ~ dried beans ~ mint chocolates ~ honey ~ hand-crafted jewelry ~ apple cider ~ lip balms ~ homemade pasta ~ multiple flour varieties ~ fresh baked bread ~ eggs ~ bison ~ red velvet biscotti ~ homemade pies ~ puffed spelt ~ spinach ~ radishes ~ apples ~ winter squash ~ cognac fig goat cheese (1st place at 2010 American Dairy Goat Cheese Competition!) ~ 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! Gift certificates are available too. images courtesy of Scott Wolfe |
| Market Happenings | |
What a wonderful market we have in store this Saturday! Stop by to pick up countless gift items, beautiful decorations, and everything you need for your holiday meals. And while you're there, take time to relax in the cafeteria with some hot breakfast and enjoy the music of local favorites Lisa and Heather Malyuk.
Still looking for something for that hard-to-buy person on your list? Market tokens make fabulous stocking stuffers - they can be used at any booth in the market, and never expire! Stop by the info booth for more information. |
| Upcoming Events:
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Starting Your Farm Business
Tuesday, January 25, 6:00pm - 9:00pm
This course covers the nine steps in writing a business plan and includes information on how to do research for your plan. Topics include sales/marketing, operations, management, and a brief discussion of farm financials. This is the first class in the Your Farm Business series. Click on the link above for more information and registration.
For more information on these and other Countryside Conservancy events, visit our website.
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Kale and Potato Puree | |
Gourmet, December 2008
"At first glance, your guests will think this is creamed spinach. One bite and they'll be thrilled to find it's much more exciting than that. Kale, a hearty green, brightens potatoes that have been cooked in cream." This dish pairs wonderfully with hearty roasted meats.
** Denotes ingredients available at the market!
Ingredients
- 2 pounds kale, stems and center ribs discarded and leaves chopped**
- 1 1/2 pounds large boiling potatoes**
- 2 cups heavy cream
Preparation
Cook kale in a pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water), uncovered, until tender, about 7 minutes. Drain kale, then immediately transfer to an ice bath to stop cooking. When kale is cool, drain but do not squeeze.
While kale cooks, peel potatoes and cut into 1/2-inch pieces. Simmer in cream with 1/2 teaspoon salt and 1/4 teaspoon pepper in a heavy medium saucepan, covered, stirring occasionally, until tender, 15 to 20 minutes.
Purée potato mixture with kale in 2 batches in a food processor until just smooth (use caution when blending hot liquids). Transfer to a 4-to 5-quart heavy saucepan and cook over low heat, stirring frequently, until heated through. Season with salt and pepper.
Cooks' note: Purée can be made 1 day ahead and chilled. Reheat over low heat, stirring frequently. |
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