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Countryside
Farmers' Market
E-News
February 16, 2011 |
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Market Dates, Times & Locations
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Winter Markets at
Old Trail School
2315 Ira Road
Saturdays, 9am until NoonFebruary 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,
My husband is very tech savvy. He is, what those that sell tech-gadgetry call an 'early adapter'. He got us both iPods when they first came out, has faithfully upgraded regularly, and now sports an ever-present iPhone. How is this information relevant you might ask? Due to this mild obsession with the range of things one can listen to with an iPod, he has introduced me to many radio shows that I thoroughly enjoy, and can listen to whenever I have the time through their podcasts. By far one of my favorites is Good Food from KCRW in LA. (I know you are all shocked by the fact that one of my favorite podcasts is about food, right?!) Evan Kleiman, the host of the show, is one of my food heroes. She covers a range of topics concerning food, agriculture, restaurants, has a weekly report from the Santa Monica Farmers' Market, and has touched on just about every aspect of how food affects our culture and vice-versa. For the past two years she has been coordinating a Pie Contest which I am hoping to add to our mix of events this summer (stay tuned for details.) Long story short, I emailed her for ideas, and she ended up interviewing me about our unique program with Cuyahoga Valley National Park - the Countryside Initiative. It was loads of fun. So, if you're up for listening to a great radio show and learning about this program in your backyard click on over and take a listen. 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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Market Report
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soup chickens ~ bubble tea ~ carrots ~ asparagus-mascarpone ravioli ~ salad mix ~ chocolate covered peanut brittle ~ stained glass cupcakes and recycled bottle jars ~ handmade soaps and balms ~ farm-raised bison ~ lettuce ~ knife sharpening & gift certificates ~ fresh spinach ~
blom ma and caerphilly cheeses ~ carrot cake jam and banana butter ~ Brie, Camembert, and Bockwood Beer cheese ~ sausage rolls ~ potatoes ~ leeks ~ buckwheat flour ~ Placid Pet Bandanas ~ arugula ~ local honey ~ roasted garlic & parsely pasta ~ English toffee and dark chocolate & orange brownies ~ spring-themed boxed notecards ~ pork ~ lemon cream cheese and chocolate/chocolate croissants ~ fresh roasted specialty coffees ~ radishes ~ winter squash ~ all natural dog brownies ~ spinach pies and French onion quiche ~ apples ~ gluten-free maple nut granola ~ kale ~ and more!
images courtesy of Gary Whipple and Scott Wolfe |
| Are you design savvy? | |
Do you have some design skills that you're willing to share? The Countryside Conservancy is looking for a volunteer to help us design a small event booklet. If you're interested in lending a hand, contact Heather at marketassistant@cvcountryside.org |
| Market Happenings | |
Celebrate the receeding snow line with a trip to the market! Our vendors will have plenty of things to help get you in the mood for spring. And while you're there, grab a cup of coffee and stay a while. Bobby Patetta will be playing some tunes for you in the cafeteria as a preview of his upcoming concert on Saturday, March 26 in Medina. (Call 330-239-2325 for more information.) |
| Upcoming Events: | |
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.
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Potato Kale Cakes with Rouille | |
adapted from Bon Appetit, January 2001
makes 12
** Denotes ingredients available at the market!
Ingredients
Rouille:
- 1/2 cup mayonnaise
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, pressed**
- 2 teaspoons tomato paste
- 1/8 teaspoon smoked paprika
- pinch of cayenne pepper
Cakes:
- 1 1/2 pounds unpeeled potatoes, scrubbed, cut into 1-inch cubes**
- 1/4 cup whole milk
- 2 tablespoons (1/4 stick) unsalted butter
- 1 teaspoon coarse kosher salt, divided
- 3 1/2 tablespoons extra-virgin olive oil, divided
- 1/2 cup chopped shallots**
- 1 large garlic clove, finely chopped**
- 1/2 pound kale, center rib and stem cut from each leaf, leaves coursely chopped**
- 1 tablespoon chopped fresh thyme
- 1/8 teaspoon ground nutmeg
Preparation:
For rouille:
Whisk all ingredients in medium bowl. Season rouille to taste with salt and freshly ground black pepper.
DO AHEAD: can be made 1 day ahead. Cover and chill
For cakes:
Cook potatoes in large saucepan of boiling salted water until tender, about 25 minutes. Drain; return potatoes to same saucepan. Add milk and butter. Mash potatoes (with peel) until smooth. Season with 1/2 teaspoon course salt and 1/2 teaspoon pepper. Transfer 3 cups mashed potatoes to large bowl and cool (reserve remaining potatoes for another use).
Heat 1 1/2 tablespoons oil in large deep skillet over medium heat. Add shallot and garlic. Saute until shallot softens, about 4 minutes. Increase heat to medium high. Add kale and thyme. Toss until kale wilts, about 5 minutes. Add kale mixture, 1/2 teaspoon coarse salt, 1/2 teaspoon pepper, and nutmeg to potatoes; blend. Cool potato mixture 30 minutes.
Shape potato mixture by 1/4 cupfuls into 1/2-inch-thick patties. Arrange on rimmed baking sheet.
DO AHEAD: Can be made up to 2 hours ahead. Let stand at room temperature.
Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add cakes and cook, without moving, until cakes are brown and crispy on bottom, 3 to 4 minutes. Carefully turn cakes over. Cook until brown on bottom, 2 to 3 minutes longer. Transfer to plates. Top each cake with dollop of rouille.
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