|
Countryside
Farmers' Market
E-News
February 2, 2011 |
|
Market Dates, Times & Locations
|
Winter Markets at
Old Trail School
2315 Ira Road
Saturdays, 9am until NoonFebruary 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,
Warming the house up by baking bread has certainly helped make these snow days pleasurable. Bread baking is an easy way to get kids into the kitchen- who doesn't like kneading dough? - but also has me thinking about how to involve them more with meal-making, as well as how to encourage them to be aware of what agriculture means in today's world. Admittedly, having a vegetable farmer for a father and a farmers' market manager for a mother, they have a bit of a leg up on these topics compared to many of their classmates, but having a respect and understanding of what farmers do is something I hope they acquire through their own experiences, too. I don't think it ends with farming...learning how to cook is a very important part of learning to respect food and where it comes from, and I'm enjoying finding ways to engage them in the kitchen. Hearing from Katie (Countryside Conservancy's Farmland Programs Manager) about her experiences in 4-H makes me excited for when my kids are old enough to participate, and to learn alongside their peers. For those of you that have kids, share with us on our facebook page how you involve your kids in the kitchen, or around the topic of agriculture. 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.
|
| Thank You to Long-Time Supporters
|
We would like to give thanks to long-time Countryside Conservancy supporters George and Katie Hoy, and Sarah's Vineyard. We regretfully overlooked their names in our recent News from the Countryside, but want to be sure to thank them for their long time support. George and Katie Hoy run the Inn at Brandywine Falls, and have published several very fine cookbooks. If you're looking for a mini-getaway, this is the perfect place. And, with Valentine's Day right around the corner, Sarah's Vineyard would be a wonderful place to take you're sweetie. Reservations are recommended. Thanks to all of you who have supported our mission and our work over the years. We are extremely grateful, even if we are forgetful sometimes. |
|
Market Report
| |
dried beans ~ hickory syrup ~ carrots ~ cherry jam ~ homemade ravioli ~ salad mix ~ butter almond crunch candies ~ Valentine stained glass ~ handmade soaps and balms ~ farm-raised bison ~ apricot ginger chevre ~ butterhead lettuce ~ knife sharpening & gift certificates ~ fresh spinach ~
blom ma and caerphilly cheeses ~ nut roll and Hungarian kipfel ~ handmade Valentines ~ potatoes ~ leeks ~ empire biscuits ~ Placid Pet Bandanas ~ arugula ~ local honey ~ brownies ~ pork ~ chocolate/chocolate croissants ~ Valentine jewelry ~ radishes ~ winter squash ~ Valentine tea party in a bag ~ spinach pies ~ apples ~ kale ~ and more!
images courtesy of Gary Whipple and Scott Wolfe
|
| Market Happenings | |
Valentines Day is just around the corner, and our vendors have plenty of special treats for your sweetheart. Whether it's the traditional chocolate you're looking for, or something more unconventional (knife sharpening gift certificates, anyone?) we've got you covered. And of course the greatest gift of all could be a special home-cooked meal, made from the freshest ingredients around!
Pat White will be performing a mix of Celtic-inspired originals and folk tunes. Grab some breakfast in the cafeteria and stay for a song!
|
| Upcoming Events:
| |
Pre-Conference at OEFFA
This year's Ohio Ecological Food and Farm Association's (OEFFA) pre-conference is focusing on the ins-and-outs of beginning a CSA. Great for those considering one for their farm, or for those with only 1-2 years' experience.
Market Lecture
Join us at the March 12 winter market at 9:30 a.m. in the cafeteria for a lecture by Karen S. Geiser, author of Local Choices. Karen will be speaking on "Extending Local Foods to Regular Folks" and focusing on ways that die-hard locavores can share their passion with their unconvinced friends and relatives. Karen and co-author Lisa Amstutz will be on hand to sign books, available that day for $12, after the lecture. Learn more about Local Choices at www.localchoices.wordpress.com.
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.
|
|
|
Pepper-Crusted Beef, Bacon, and Arugula Sandwiches | |
adapted from Bon Appetit, January 2006
makes 6 sandwiches
** Denotes ingredients available at the market!
Ingredients
- 3 8-ounce beef tenderloin steaks**
- 3 tablespoons coarsely cracked black peppercorns
- 6 tablespoons mayonnaise
- 2 tablespoons spicy Dijon mustard
- 1 tablespoon prepared white horseradish, drained
- 12 mushrooms, thinly sliced
- 6 tablespoons fresh lemon juice
- Olive oil
- 1 pound sliced bacon**
- 12 thick slices country-style bread, toasted if desired**
- 3 cups (packed) baby arugula**
Preparation
Coat steaks all over with pepper. Mix mayonnaise, mustard, and horseradish in small bowl for dressing. Cover steaks and dressing separately and refrigerate at least 30 minutes and up to 1 day.
Toss thinly sliced mushrooms and lemon juice in medium bowl to coat evenly. Sprinkle lightly with salt. Brush heavy large skillet generously with oil and heat over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plate; let stand 15 minutes. Cook bacon in same skillet over medium-high heat until brown and crisp. Using tongs, transfer bacon to paper towels to drain.
Place six slices of bread on plates; spread with dressing. Slice steaks thinly and divide among bread slices. Top with bacon, mushrooms, and arugula. Cover sandwiches with remaining bread and serve.
|
|
|
|
