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Countryside
Farmers' Market
E-News
April 20, 2011 |
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Market Dates, Times & Locations
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Countryside Farmers' Market at Howe Meadow
4040 Riverview Road
Saturdays, 9am until Noon
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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.
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Thank You to Our Generous Sponsors: |
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| Dear Market Supporter,
April showers bring May flowers!
April showers are proving to be a bit much this year, however. Ask any of our farmers how much time they've been able to spend out in the field this spring getting things planted for the season, and I'm sure they'll tell you how how many inches of rain we've had in the past two days and how many days of sunshine below normal we are for this time of year. Don't even bring up the temperature. It can be extremely stressful when one of the most important factors for success in your work is beyond your control.
High tunnels are proving to be more and more important for direct market farmers in Northeast Ohio, and they are the primary reason several of the growers participating in our markets have been able to bring such gorgeous products all winter (and now early spring.) They help to mitigate the water and temperature issues and give farmers more control over that aspect of their work. They can also mean a lot more work, particularly on partly cloudy yet cool spring days when the high tunnels can quickly over heat when the sun is out, and then the temperature can drop just as rapidly when the sun goes behind the clouds.
Speaking of May flowers, this is the last market before we move outdoors on May 14th at Howe Meadow. We'll be sending out reminders as our move outdoors draws near, and be sure to mark your calendars to join us at our new location (& new day!) on Wednesday evenings in Highland Square beginning June 1st! See the left sidebar for a link to a map of our new location.
I would like to thank our gracious hosts at Old Trail School for making their facilities available to us throughout the winter. We have thoroughly enjoyed our time here, and look forward to returning in late fall!
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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 | | Photo courtesy of Gary Whipple |
fresh, ready-to-eat salads ~ apricot ginger chevre ~ daffodils ~100% grassfed lamb ~ ramps ~ carrots ~ romaine ~ handmade Easter & Spring cards ~ spelt waffles ~ shortbread samplers ~ leeks ~
recycled
bottle jars ~ handmade soaps and balms ~ pepper butter ~ hot garden bratwurst ~ strawberry rhubarb pie ~ lettuces ~ jarred garlic ~ homemade granola ~ grassfed cheese ~ spinach ~ empire biscuits ~ gluten-free halvah ~ arugula ~ fresh pasta ~ Pain au Raisin ~ cherry, blackberry, and chocolate raspberry jams ~ radishes ~ spinach pies ~ apples ~ grass fed beef ~ and more!
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| Market Happenings | |
Saturday is a big day at the Countryside Winter Farmers' Market! Not only is it our final market indoors, it is also Volunteer Appreciation Day! If you have volunteered for us within the last year, please stop by the info booth for a $2 coupon as a small token of our appreciation. Really, our volunteers are invaluable - we couldn't do it without you!
And speaking of great volunteers, Bob Patetta will be strumming some tunes in the cafeteria on Saturday. Be sure to thank him for playing!
Finally, Saturday is the big day that many of you have been waiting for! At 11:45am, one lucky winner will walk away with $625 in market money! If you haven't bought your raffle ticket yet, it's not too late - stop by the info booth to buy yours anytime before 11:45, at $10 apiece. You don't need to be present to win, but you do need to buy a ticket! |
| Employment Opportunity
Administrative Coordinator | |
The Countryside Conservancy is now seeking applications for a key staff position: Administrative Coordinator. Applications are due not later than Friday, May 6, 2011. A preferred start date of Monday, June 6 will allow four weeks orientation and training by the current Administrative Coordinator.
The Administrative Coordinator reports directly to the Executive Director, and has primary responsibility for managing several critical Countryside Conservancy support functions: Office operations, IT/computer services, financial records, and personnel records.
Click here for the full listing and job description.
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| Upcoming Events | |
Starting Your Farm Business
The first class in our popular series will be held on April 26th from 6:00pm to 9:00pm. Click the link above for more details.
Also, keep in the loop with Countryside Conservancy conversations by following our blog!
For more information on these and other Countryside Conservancy events, visit our website.
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Ramp & Buttermilk Biscuits with Cracked Coriander | |
from Bon Appetit, April 2009
makes about 12
** Denotes ingredients available at the market!
Ingredients
- 3/4 cup chilled buttermilk
- 3/4 cup thinly sliced trimmed ramps (bulbs, stems, and green tops)**
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
- 1 large egg, beaten to blend (for glaze)**
- 1/2 teaspoon coriander seeds, cracked
Preparation:
Preheat oven to 425F. Mix buttermilk and ramps in small bowl. Mix flour, baking powder, salt, and pepper in processor. Add chilled butter to processor; using on/off turns, cut in butter until fine meal forms. Transfer flour mixture to medium bowl. Add buttermilk mixture; stir until dough forms. Turn dough out onto lightly floured work surface and press out to 7-inch round, about 1/2 inch thick. Using 2-inch-diameter biscuit cutter dipped in flour, cut out rounds. Gather dough scraps; press out to 1/2-inch thickness and cut out additional rounds. Transfer dough rounds to baking sheet. Brush biscuit tops with some of egg glaze. Sprinkle with cracked coriander seeds. Bake biscuits until golden brown, about 20 minutes. Cool on rack. Serve slightly warm or at room temperature. |
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