|
Countryside
Farmers' Market
E-News
January 19, 2011 |
|
Market Dates, Times & Locations
|
Winter Markets at
Old Trail School
2315 Ira Road
Saturdays, 9am until NoonJanuary 22 February 5 & 19 March 12 & 26 April 9 & 23 
|
| About the
Countryside Conservancy |
Countryside Farmers' Markets are producer-only markets managed by the Countryside Conservancy.
| |
|
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. | |
|
|
Thank You to Our Generous Sponsors: |
|
|
|
|
|
|
| Dear Market Supporter,
January 21 is supposedly the saddest day of the year, when holiday bills start rolling in and the lack of sunshine begins to take its toll. I know I'm feeling in a bit of a lull (even though my newly cleaned basement makes me feel pretty good!) and am looking forward to this weekend's winter market for a pick-me-up. It will be fantastic to see familiar faces, and to be able to purchase some local foods once again. I'm not usually a resolution maker, but one thing I'd like to improve in 2011 is the amount of food waste my family generates. It is a big topic these days, and one I feel acutely when the kids only pick at their meals and I have to compost or throw-out those last few bites. This is a topic we'll be exploring more throughout 2011 both here and in our blog, and we'd love to have you weigh in on this and other subjects. If any of your resolutions include supporting local farmers, we're glad to be providing more frequent opportunities to do so in the winter months. We hope you'll take advantage of these opportunities, and that they help to eliminate the winter doldrums for you, too! 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.
|
| Friend's Day at the Market January 22!
| |
Are you a Friend of the Countryside? If so, stop by the information booth at the market this Saturday for a voucher good at any of our vendor's booths. This is our way of saying THANK YOU for your support. Not a Friend yet? Katie will be available to sign you up and get you your Thank You voucher on the spot! Don't miss out!!
|
|
Market Report
| |
dried beans ~ hickory syrup ~ carrots ~ bubble tea ~ broccoli raab ~ new crop Central American coffee beans ~ salad mix ~ bok choy ~ Valentine stained glass ~ handmade soaps and balms ~ fresh cider ~ farm-raised bison ~ peach pies from frozen local peaches ~ butterhead lettuce ~ aged gouda and lockwood cheese (beer-soaked Tomme) ~ knife sharpening ~ blomma and caerphilly cheeses ~ nut roll ~ handmade Valentines ~ potatoes ~ leeks ~ biscotti ~ calming pet bandanas ~ arugula ~ recycled bottle containers ~ local honey ~ brownies ~ pork ~ multigrain and chocolate/chocolate croissants ~ Valentine jewelry ~ radishes ~ winter squash ~ Valentine tea specials ~ beets ~ spinach pies ~ apples ~ kale ~ and more!
images courtesy of Gary Whipple and Scott Wolfe
|
| Market Happenings | |
After several weeks off, our vendors have plenty of good things in store for you! One String Short will be in the cafeteria keeping your toes tapping with a mix of traditional American and Irish tunes. And as always, we've got a delicious line-up of hot foods and drinks, so set aside some time to grab a seat, relax and catch up with friends.
Check out this video from Fox 8 News featuring one of our vendors, Lake Erie Creamery! |
| Upcoming Events:
| |
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.
Improving Efficiency On Your Organic Farm
Monday, January 31, 7:00pm - 8:00pm
The first in a three part series, this webinar will be led by two successful organic vegetable producers: Jon Cherniss of Blue Moon Farm in Illinois and Jim Crawford of New Morning Farm in Pennsylvania. This webinar is free, but registration is required.
OEFFA Conference and Pre-Conference
This year's Ohio Ecological Food and Farm Association's (OEFFA) pre-conference is focusing on the ins-and-outs of beginning a CSA. Joan Gussow is the Keynote speaker at the conference, and many fine workshops are scheduled to help you hone your farming skills!
Market Lecture
Join us at the March 12 winter market for a lecture by Karen S. Geiser, author of Local Choices. More information to come!
Digging in to Farm to School
Is your school interested in incorporating local foods into the cafeteria and curriculum? This day-long conference on March 30 is for you.
For more information on these and other Countryside Conservancy events, visit our website.
|
|
|
Kale and Bean Soup | |
adapted from Gourmet, February 2002
** Denotes ingredients available at the market!
Ingredients
- 1 lb dried white beans**
- 2 onions, coarsely chopped**
- 2 tablespoons olive oil
- 4 garlic cloves, finely chopped**
- 5 cups chicken broth
- 2 qt water
- 1 (3- by 2-inch) piece Parmigiano-Reggiano rind
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1 teaspoon finely chopped fresh rosemary
- 1 lb sausage**
- 8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces**
- 1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped**
Preparation
Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.
Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 1 quart water, cheese rind, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.
While soup is simmering, brown sausage (if using) in batches in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain.
Stir carrots into soup and simmer 5 minutes. Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper.
|
|
|
|
