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Countryside
Farmers' Market
E-News
July 6, 2011 |
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Market Dates | |
Howe Meadow
4040 Riverview Road
Saturdays, 9am until Noon
May 14 - October 29
Highland Square W Market St. & Conger Ave Wednesdays, 4-7pmJune 1 - September 28  |
| 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 Old Trail School for their generous sponsorhip of Countryside Farmers' Markets. |
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| Dear Market Supporter,
Now that the summer produce is picking up steam, the "living is easy" seasonal cooking with diverse products is back in effect. While grilled meat is delicious as well as fairly simple, I'm not sure there are many easier ways to get kids to eat vegetables that to put them on a stick and grill them, especially if you provide a dip as an accompaniment. Summer squash, cherry tomatoes, new potatoes- even green beans (somewhat tedious to thread sticks through skinny beans, but delicious!) Wrapping whole onions in foil and grilling them while other items cook makes even the humblest vegetable a delight for the younger set. Grilling slices of bread lightly brushed with oil and/or garlic rounds out the meal. And anything kids can eat with their hands makes for a fun meal.
I usually try to grill extra veggies whenever I'm cooking over a flame. Any extras can be tossed for a delicious salad for lunch the next day. What's your favorite grilled vegetable?
See you at the market,
Beth Knorr
Market Manager
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Market Report for 7/6 and 7/9 |
goat romano cheese ~ red, golden, and black raspberries ~  hickory syrup ~ handmade pasta ~ shiitake, reishi, and lions mane mushroom kits ~ dried and brewed tea ~ zucchini ~ radishes ~ kale ~ farm fresh eggs ~ spinach pies ~ butter almond crunch ~ honey ~ calendula and gardener salves ~ hand picked chamomile tea ~ yellow squash ~ beets ~ carrots ~ lettuce ~ fresh cut flower bouquets ~ ready-to-eat salads ~ veggie filets ~ homemade jams ~ tomme cheese ~ organic chorizo ~ garlic ~ grass fed beef ~ first-raspberries-of-the-season pies ~ fresh squeezed lemonade ~ flavored hummus  ~ fresh and frozen pierogies ~ handmade soap ~ orders for lamb (Wednesday) ~ stained glass art ~ chocolate coconut roobois and black teas ~ chevre ~ fresh baked bread ~ fresh roasted select grade coffee beans ~ all natural brownies for dogs ~ over 20 varieties of croissants ~ tomatoes ~ knife and scissor sharpening ~ bison ~ breakfast burritos |
| Market Happenings | |
This Saturday Chef Joanna Caley will be demonstrating some delicious summer recipes. Be sure to visit Joanna (the winner of last week's pie contest!) at the demo booth in the center of the market. Members of the Akron Ceili Band can also be found in the heart of the market, leading a traditional Irish session. Bring your instrument and join in! Finally, Replay For Kids will be this weekend's visiting non-profit. They are looking for donations of gently used battery-operated toys. Learn more about their mission here.
One of our vendors, Mayfield Road Creamery, was featured in the recent issue of Draft Magazine! Click here to see it online, and be sure to visit them this Saturday to taste for yourself. |
| Show Us Some Love! | |
Once again in 2011 American Farmland Trust is holding their "America's Favorite Farmers' Market" contest. We are so excited to be in Ohio's top 5, but would really love to take the first prize!! We think our vendors are top notch, and deserve that recognition, don't you? Please take a few short minutes to vote for us. You can find our market by clicking on Ohio's Top five, or by entering our zip code: 44264 in the search section. Thanks for your support!!
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| Upcoming Events: | |
CVCC's popular Exploring the Small Farm Dream begins its Summer session soon! Visit our website for details.
Enjoy a fabulous dinner, tour, and discussion on local food at the Blueberry BBQ, hosted by farmer Daniel Greenfield and chef Douglas Katz at Greenfield Berry Farm on July 11. Details here.
For more information on Countryside Conservancy events, visit our website. |
| Apron Ties & Homemade Pies | |
Our July 2 pie contest was a sweet success! Congratulations to our winners, pictured from left to right: Hannah Dooley (2nd Place); Maggie O'Toole (People's Choice); and Joanna Caley (Grand Prize)
Thank you to everyone that participated- contestants and judges alike!
Click here to see the winning recipes, and be sure to check back later in the week to view all of the delicious recipes that were entered!
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Tomato and Onion Tart
by Joanna Caley | |
The grand prize winner of last week's pie contest, this was a heavily requested recipe!
** Denotes an ingredient available at the market
1 1/2 lbs. onions, sliced thin**
2 Tbsp. olive oil
Fresh thyme**
1/2 lb. Jack or Gruyere cheese, shredded**
1 lb. plum tomatoes cut into wedges**
1/4 cup ripe brine-cured olives, pitted
butter pastry dough
Preheat oven to 375 degrees.
In a large heavy skillet cook onions in oil, covered, over moderate heat. Add salt and thyme and stir occasionally until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly.
On a lightly floured surface with a floured rolling pin, roll dough into a 14-inch round (about 1/8 inch thick). Transfer dough to a 12-inch tart pan with a removable bottom. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan. Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.
Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan. Tart can be served warm or room temperature. |
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| Dog Policy
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While we love our four-legged friends, dogs are not permitted at the Countryside Farmers' Markets. They are, however, permitted to play at Howe Meadow, walk on the towpath or elsewhere in the Cuyahoga Valley National Park, but must remain on a leash at all times. |
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