|
Countryside
Farmers' Market
E-News
October 12, 2011 |
| |
Market Dates
| |
Howe Meadow
4040 Riverview Road
Saturdays, 9am until Noon
May 14 - October 29
Highland Square W Market St. & Conger Ave Wednesdays, 4-7pmFinished for 2011 Old Trail School 2315 Ira Road Saturdays, 9am-Noon
November 5 & 19 December 17
January 14
February 4 & 18
March 3 & 17
April 7 & 28 
|
| 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.
|
|
|
| |
Thank you to Old Trail School for their generous sponsorhip of Countryside Farmers' Markets. |
|
|
|
|
|
| Dear Market Supporter,
It is happening. As we speak, the beginning of the school year excitement I had for packing lunches is dwindling. Actually, tanking is more accurate. We've done pretty well, only resorting to PB&J once so far this year (I know for most families that's not a big deal, but we're not big PB&J-ers at our house.) And it's not like the selection at the market doesn't leave me inspired - I have plenty of excellent plans for dinners - but lunches have been suffering lately. I think it comes down to time.
Earlier this week, a blogger and occasional Countryside Farmers' Market demo chef, Mike Vrobel of Dad Cooks Dinner, posted about the challenges of cooking under the rigid time constraints many families encounter each evening. I thought he provided really valuable advise, and I'm trying to get back to a more sound planning routine that includes plans for lunches, not just dinners.
Just for kicks, I started tracking what I packed for my kids' lunches this year, so I'll share a week's worth of lunches below. But I'd really love to hear what all of you are packing for your kids' (and even your own!) lunches- I'm needing some inspiration. And - just as importantly - how do you work it into your busy day?! Hop on over to our facebook page and share away!
1: Beans with Roasted carrots (leftovers); mini-toasts with chevre; Plum; Watermelon chunks
2: Bean & sweet potato enchiladas (leftovers); banana; meunster cheese slices; pretzels
3: Cabbage gratin (leftovers); Niagara grapes; Salad; peanuts & dried cranberries
4: Omelete with chevre; ground cherries; salad; pistachios
5: Blueberry pancake (leftovers); watermelon; pistachios; edamame
See you at the Market,
Beth Knorr
Market Manager
PS: Don't forget about the Riverview Road closure to Bath Road! Akron-Peninsula is a great alternative.
|
| |
Market Report for 10/15
| |
~butterhead lettuce ~ sweet potatoes ~ honey crisp apples ~
~pie pumpkins ~ garlic ~ tomatoes ~  beets ~ turnips ~ cabbage ~ winter squash ~ concord grapes ~ kale chips ~ spinach ~onions ~ radishes ~ fresh ginger ~ herbs ~ steaks ~ stew meat ~ gourmet chicken patties ~ certified organic pork chops ~ apple bratwurst ~ beans ~ cheese ~ berries ~ eggs ~ organic sweet italian sausage ~ nitrate free ham ~ carob bars ~ pumpkin sage pasta ~ maple syrup ~ breakfast soup and soups to take home ~ salads ~ sandwiches ~ brownies ~ whole grain breads ~ croissants ~ hot, locally roasted coffee, and hot locally blended tea ~ lavender infused honey ~ knife sharpening ~ toasted pumpkin chevre and more!
Photo courtesy of George Remington
|
|
Market Happenings
This weekend we will have a cooking demonstration with Sara Graca. Stop by and chat with members of Jay-Z's Wild Bunch 4-H club at our featured Non-Profit booth, where you can also place orders for their holiday cookie plates that support their work in the community.
|
|
|
Upcoming Events | |
Mark your calendar for our winter markets at Old Trail School:
November 5 & 19; December 17; January 14; February 4 & 18; March 3 & 17; April 7 & 28
Many opportunities exist for getting out on the Countryside Initiative Farms in the Cuyahoga Valley National Park:
Basket of Life Farm will be open every Sunday in October from 9 am - 4 pm with fresh produce, pumpkin sales, fun fall activities, and pumpkin painting! Canal Corners Farm & Market will be open with pumpkins, mazes, and other goodies every day in October! Monday - Friday 3pm-7pm Saturdays: 10am - 5pm Sundays: 11am - 5pm Greenfield Berry Farm will be open every Sunday in October from 11am - 4 pm with hayrides, pumpkin sales and painting, farm scavenger hunts, and other family-friendly activities. Sarah's Vineyard is hosting a clam bake on October 7, 2011 and a Murder Mystery Dinner on October 31, 2011. Reservations or questions contact Shawn. Spicy Lamb Farm will be open with hay rides and pumpkin picking from September 10, 2011 thru October 30, 2011 on: Saturdays 9am - 11am, Sundays 2-4 pm |
|
|
Pumpkins, mums and corn stalks oh my...
My family really made the most of this season. With a house full of artists this time of year meant crafts of all kinds: we made dolls out of corn silk, waxed fall leaves to decorate our windows, punctured & bent old V8 juice cans to make homemade candles and one particularly fun year we asked our guests to bring something other than the pumpkins to carve to a Halloween party we hosted. We ended up with scary gourds in all shapes and sizes, apples turned into shrunken heads, and even ghoul-faced turnips.
It's hard to drive by all the pumpkins, produce and colored mums and not buy something to decorate my home. While thinking consciously about the waste of decorating with pumpkins I debate whether to buy a pumpkin for decor or for eating. Eating usually wins because there are so many wonderful tasty options like baked pumpkin seeds, pumpkin pie, pumpkin rolls, Moroccan stew with pumpkin, pumpkin soup, and even my favorite (although time consuming) pumpkin ravioli with sage brown butter.
While researching for the Waste Not project I discovered that pumpkins are a $101 million dollar business and most of them end up in our landfills never decomposing and taking up too much valuable space, when they can easily be composted right at home. I began to wonder if I could enjoy the best of both worlds and really make the most of my pumpkin purchase this year. Could I use my pumpkin and eat it too? Feeling confident I pledged to buy a pumpkin this week to decorate my front stoop and make plans to eat it after Halloween. Maybe a Moroccan stew? Or bake it to use for pumpkin pie on Thanksgiving. If there was ever a time to try this experiment it's now! I'm up for it, how about you? So check back with me later and see whether I succeed. Now all I have to do is come up with a way to festively decorate my pumpkin and still be able to use the innards for later. I'm thinking tempera paints or possibly pinning some trimmings and twigs from the garden. So if you're interested or looking for creative ways to make the most of your pumpkin purchase stay tuned for updates and photos.
If there is one thing I would like you to take away from this little story it would be for all households reading this to please consider composting your jack-o-lanterns this year. Pumpkins take up too much space in our landfills and waste valuable resources transporting them to stores and back to the landfills. To compost them successfully at home, cut them into smaller pieces to speed up the decomposition. Lastly, if you don't have a home compost pile ask to use a friends - I'm sure they won't mind!
| |
|
|
|
Autumn Crêpes
from Ross Dilley - Demo Chef Saturday, October 1st
Crêpe Recipe (Makes 18-20)
2 cups whole milk
1 tablespoon sugar
1/4 teaspoon salt
3 tablespoons butter, salted or unsalted, melted
1/2 cup buckwheat flour
3/4 cup unbleached all-purpose white flour
3 large eggs
In a blender mix together all the ingredients until smooth. Cover and chill overnight.
To fry the crêpes, remove the batter from the refrigerator about an hour before frying to bring to room temperature. Stir it briskly; it should be the consistency of heavy cream.
Heat an 8- to 9-inch skillet on the stovetop.
Meanwhile:
Core 6 large Bosc Pears and in 1/4 cup of melted butter over medium low heat. Add 3 tablespoons of Brown Sugar & a pinch of Nutmeg. Add water if needed or a splash of Cointreau. Saute for 10 minutes. Set aside.
To cook crepes:
Drop a tiny piece of butter or neutral oil in the hot pan and wipe it around with a paper towel. Lift the pan and pour 1/4 cup of the batter in the middle of the hot skillet, swirling the pan to distribute the batter quickly and evenly. The pan shouldn't be too hot or too cold: the batter should start cooking within a few seconds, giving you just enough time to swirl it. It may take a couple of crêpes for you to get your rhythm. After about a minute, run a non-stick spatula around the underside of the rim of the crêpe, then flip the crepe over - you can use your finger to facilitate the task. Let the crêpe cook on the flip side for about 30 seconds, then slide it out onto a dinner plate. Repeat, cooking the crepes with the remaining batter, stirring the batter every so often as you go.
Remember - if you don't eat all the crepes you cook (though very unlikely) they freeze extremely well, maybe use the leftovers to entertain during the holidays.
Slather crêpes with Mackenzie Creamery Roasted Pumpkin Chevre at room temperature or Spiced Cream Cheese.
Top with sauteed Bosc Pears. Sprinkle with Almond Slivers and Cocoa Powder. Enjoy.
| |
|
|
| Dog Policy
|
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. |
|
|
|
