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Countryside
Farmers' Market
E-News
March 9, 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 NoonMarch 12 & 26 April 9 & 23  |
| 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,
Is anyone else singing "rain-rain go away?" It has been present in my head for what seems like an eternity now. My ray of sunshine is the farmers' market, though, and I'm looking forward to planning my meals around what I find. Meal planning around seasonal items is something I have done for a long time, but I know many people don't make a plan for their meals, preferring to wing-it, so to speak. I know many people plan around store specials, and I'm sure the process is similar. My main focus is on what is available at the market or from the farm where my husband spends his days. For my family, it enables us to use up what we have on hand before buying more, save money in the process, and eliminates unnecessary trips to the store all while keeping our meals in line with our values. My strategy is certainly not complex, but it does take some time (sometimes longer than I like when I'm in a cooking rut). This time spent up-front eliminates the weeknight dinner scramble, and that's very much worth the investment to me. I try to take stock of what we have prior to going to the market, so I have a general sense of what we need: greens, potatoes, flour, etc. When at the market, I make a point of purchasing those items I know we need, but also purchase things that look particularly good, or strike my fancy when walking by a stand. I then plan all my weeknight meals around what I purchased and what I have in the pantry and freezer. We purchase meat in bulk- half-hog, quarter cow, so I don't usually have to purchase meat weekly. (This also saves us money and time.) Usually, I end up only having to buy a few things at the grocery store- typically sour cream and milk, and the odd fruit I can't get locally. I usually only plan for 5 meals a week, knowing that we'll have enough for one night of a leftover-fest, and one night of take out (my husband is a gadget guy, but not a cook, and I appreciate a day off.) I recently spent time creating a list of my family's favorite dishes, so that when I am feeling in a slump I can refer to the list for easy planning. It hangs on the fridge, and we add to it as we try new dishes and find favorites. Do you plan meals in advance? What are your strategies? Share with us on our facebook page. 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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new hot garden bratwurst ~ bubble tea ~ carrots ~ romaine ~ basil ~ recycled bottle jars ~ gluten-free halvah ~ handmade soaps and balms ~ raw milk cheeses ~ farm-raised bison ~ lettuce ~ knife sharpening & gift certificates - serrated too! ~ fresh spinach ~
Markko gouda ~ buckwheat, spelt, and hard spring wheat flours ~ Japanese turnips ~ spinach ~ sausage rolls ~ potatoes ~ leeks ~ buckwheat flour ~ arugula ~ honey ~ fresh pasta ~ dark chocolate brownies ~  Easter, Spring, and St. Patrick's Day cards ~ pork ~ blueberry with lemon cream cheese croissants ~ rolled oats & puffed spelt ~ fresh roasted specialty coffees ~ radishes ~ blomma and caerphilly cheeses ~ winter squash ~ all natural dog brownies ~ spinach pies ~ apples~
gluten-free maple nut granola ~ apricot-ginger chevre ~ kale ~ and more!
In addition to bringing note cards to the market by popular request, vendor Kathie McCurdy's work can also be found on Overstock.com! She now has about 80 designs available on canvas, as well as some notecards, through the popular site. Click here to check it out. Congratulations Kathie!
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| Market Happenings | |
Get your shopping done early and join us 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.
After the lecture, stick around as musicians Pat and Mary White help to get you ready for St. Patrick's Day! |
| Announcing the 2nd Annual "$25 for 25" Raffle! | |
We had such fun with the raffle last year, that we are doing it again! For $10 per ticket, you can enter a raffle drawing to win one of three prizes:
- Grand Prize is $25 in market tokens for 25 weeks throughout the market season.
- A beautiful quilt donated by last year's raffle winner Mary K. Ball;
- Market goodies valued at $50.
Raffle tickets will be on sale at the information booth for the remainder of the winter markets, and the drawing will take place on 4/23 at 11:45. Winners need not be present to win.
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| Upcoming Events: | |
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.
Weed Management for Your Organic Farm
The third in our three-part webinar series for specialty crop producers in partnership with Ohio Ecological Food and Farm Association (OEFFA). Register at the link above.
Growing Hope Food Summit
Join us as we engage in dialogue to develop strategies aimed at creating a localized food system that increases accessibility, strengthens our economy and empowers the residents of Summit County. April 1-2. Click above to register.
For more information on these and other Countryside Conservancy events, visit our website.
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Chipotle Meatballs | |
This is a go-to recipe in our house! Originally from Mexican Everyday, by chef Rick Bayless. I like to serve it over quinoa to round out the meal and soak up the delicious sauce!
** Denotes ingredients available at the market!
Ingredients
- 3 slices bacon in 1-inch pieces**
- 3 garlic cloves, peeled
- 2 large eggs**
- 1/2 cup bread crumbs**
- salt
- 1 1/4 pounds ground pork**
- 1/2 cup (loosely packed) coarsely chopped mint leaves
- 1 28-ounce can diced tomatoes, drained of all but 1/4 cup juice
- 1 or 2 canned chipotle chilies in adobo, stemmed, seeded and sauce reserved
- 1 teaspoon dried oregano
- about 1 1/2 cups beef or chicken broth
Preparation:
1. Heat oven to 450 degrees. In a food processor, combine bacon and 1 garlic clove. Process until finely chopped. Add eggs, bread crumbs and 1 teaspoon salt. Pulse several times until well combined but not a paste. Remove meat from processor.
2. With wet hands, form meat into about 16 plum-size balls and space them out in a 13-by-9-inch baking dish. Bake until lightly browned, about 15 minutes.
3. While meatballs bake, combine tomatoes, 1/4 cup tomato juice, chipotles, 1 to 2 tablespoons chipotle sauce, oregano, remaining garlic cloves (cut in half) and 1/2 teaspoon salt in a blender or food processor. Process to a smooth puree.
4. when meatballs are ready, spoon off rendered fat from baking dish, then pour tomato mixture on top, covering meatballs evenly. Bake until sauce has thickened somewhat, 15 to 20 minutes.
5. Heat broth in a small saucepan. Divide meatballs among four dinner plates, leaving sauce behind. Stir enough broth into sauce to give it a spoonable consistency. Taste and season with salt, if necessary. Spoon sauce over meatballs, decorate with extra mint leaves, if you wish, and serve.
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