Davidson Farmer's Market Newsletter 

Photo by Patti McKinnon
zucchini
 
 
SATURDAY, June 5th 8AM - NOON
 
Shop early for the best selection!
See below for a full list of vendors and their offerings.
 
THIS WEEK'S MARKET EVENTS
 
Chef Vera Samuels will be cooking with squash and zucchini from Correll Farms. 
 Demonstrations are at 9:30 and 10:30 am at the Town Hall
end of the market. 
See last week's recipes below! 

Master composter Joan Cuthbertson will be on hand to answer your composting questions, and compost tumblers will be available for sale.

Society of St. Andrews' gleaning coordinator Kristen Shaben with info about SOSA's efforts.  By gleaning at local farms and picking up at farmers markets like DFM, SOSA distributes five million pounds of fresh food that would normally go to waste.  SOSA will begin picking up produce from DFM in July, from DFM farmers and our generous customers--Stay tuned!
 
  Market Sponsors at the market this week include Mi-Connection
and the NC Farm Bureau.

Music by Barrie Howard!
 
  NEXT WEEK
 
 Chef Kris Reid cooks Korean-style BBQ beef from Big Oak Farms
and authentic Kimchi. 

Be the first to get DFM's new sweet pea t-shirt! 
Next Saturday kicks off the Friends of the Market fundraiser. 
You can join the leagues of "sweet peas" that help the market thrive each year, and receive one of these special t-shirts
by local artist
Dione Goyette.

Photo by Michael Samuels
 
Last Saturday, Chef Vera Samuels showed us how to prepare classic Ukranian Borscht and Roasted Beet and Queso Fresco Salad with Sherry-Walnut Vinaigrette, using greens from KC Farm and the Inspired Garden, beets and carrots from Barbee Farm and queso fresca from Calico Dairy. 

Miss the demonstration?  Vera will be at the market again this weekend with demonstrations at 9:30 and 10:30.
 
Many of you wanted the recipes from last week, so we have included them here:

Classic Ukrainian Borscht
Ingredients
  • 8-10 cups vegetable, chicken or beef stock
  • 8-10 medium beets, peeled and cut into thin strips
  • 4 large carrots, cut into thin strips
  • 2 potatoes, peeled and diced
  • 3 stalks celery, diced
  • 2 parsnips, peeled and cut into thin strips
  • 1 large onion, diced
  • 1 clove garlic, crushed
  • Kosher salt and fresh ground black pepper , to taste
  • 2 cups of shredded cabbage
  • 1 freshly squeezed lemon
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon of dried thyme
Directions
1.       In a large stock pot, heat extra virgin olive oil and sauté diced onion until translucent.  Add red beets, parsley roots, carrots, celery and potatoes and sauté for 5-7 minutes.
2.       Place garlic in stock pot and stir until well incorporated.  Add dried thyme, kosher salt and fresh ground pepper to taste and cook for another 2 minutes.
3.       Add stock, bring to a boil and immediately reduce heat to low.  Cook gently until the beets are barely done.
4.       Add shredded cabbage and cook until it is tender, but not overcooked.  All the vegetables should retain some crispness.
5.       At the end of the cooking process, add lemon juice with discretion (soup should be mildly tart but not sour).
6.       Adjust seasonings to taste.  If desired, garnish each serving with a dollop of sour cream.  Borscht can be served hot or at room temperature and is better the day after it's made.


Roasted Beet and Queso Fresco Salad with Sherry-Walnut Vinaigrette
Ingredients
  • 10 small red beets 
  • 1/2 cup sherry vinegar (or balsamic vinegar) 
  • 1 teaspoon Dijon mustard 
  • 2 tablespoons agave nectar or honey (or to taste) 
  • 1 clove garlic, finely chopped 
  • 1/2 cup walnut oil (or olive oil) 
  • 1/4 cup olive oil 
  • Salt and pepper to taste 
  • 20 ounces of mixed greens (spinach, romaine lettuce, spinach, lambs quarters, arugula) 
  • 1/2 cup walnuts, toasted 
  • 4 ounces Queso Fresco, crumbled (or goat cheese)
Directions
Heat oven to 425°F.  Place beets on a piece of aluminum foil on a baking sheet and make a pouch out of the foil, sealing it tightly.  Bake for about 40 minutes or until the largest beet is easily pierced with a knife.  Remove from oven and let beets steam for 10 minutes.  Open pouch and let beets cool slightly.

Meanwhile, whisk together vinegar, mustard, agave nectar or honey, and garlic in a small bowl. Slowly whisk in the oils and season with salt and pepper. Set vinaigrette aside.

After beets have cooled enough to handle, remove and discard skins and cut into bite-size pieces.  Mix beets with enough vinaigrette to coat, then mixed greens with the rest of the vinaigrette.  Transfer greens to plates and top with beets, walnuts, and Queso Fresco.
 
  
 
 

  

GROWING KIDS!
 
DO YOU HAVE A GARDEN? YOU CAN COME SELL FOR A DAY (OR TWO) AT THE FARMERS' MARKET!
 
If it's in your yard and you helped grow or pick it, you can sell.
(No baked goods please) 
 
Email to make a reservation
 info@davidsonfarme
rsmarket.org For more info see the DFM website

 
 

 
 
 
 
 
 
 
LOCAL FOOD NEWS AND EVENTS
 
  • Click here to read a recent article about Brad Hinckley and Eric Williamson of Coldwater Creek Farmfrom Out Here magazine (on page 4 of the PDF file).  They are certified organic and can be found at the Davidson Farmers Market in the produce lot!
  • Know Your Farms is hosting Community Camp:  Food, Land and People this summer for kids ages 8-12 in Davidson. The one-week camps include organic vegetable gardening, community service, arts and crafts from recycled items, local food production and field trips on foot. Sessions are June 21-26, June 28-July 2, July 19-24, July 26-30 and Aug. 9-14, and run from 8:30 a.m.-4:30 p.m. Suggested rate is $325 per child, but the fee is negotiable. E-mail Christy Shi at christy.shi@knowyourfarms.com
  • The Barbee Farm has been selected as a finalist for Conservation Family Farm of the Year for Soil and Water District VII and will pass on to the next round at the State level.  Brent, Tommy and Anna are extremely proud of this.  To achieve this, the Barbees follow certain no-till practices, narrow-row  planting, and drip irrigation. They also conduct soil sample analyses on a regular basis.
  
 
 
Photo by Li Jane Genson
Cauliflower

 
FRESH AT THE MARKET THIS WEEK

 
Tommy, Anna & Brent Barbee
Concord, NC
Squash, zuccinni, squash blossoms, red and white sweet onions, carrots, beets, green garlic, lettuce of all kinds, green onions, cukes, new potatoes, swiss chard, tender arugula, spinach, radish, popcorn, salad tomatoes, grape tomatoes, and leeks.
Barbee Farms has on-farm pick up during the week. Check the website for availability and give them a call.  Gift certificates are available.  
 
Betty's Blooms
Betty Brown
Davidson, NC
Assorted spring flowers and plants
 
Big Jim's Produce
Jim and Chris Arthurs
Troutman, NC
Seasonal produce including spring onions and garlic, eight-ball squash and zucchini, several types of cucumbers, loaf breads, pound cakes and fruit preserves.
Mike Todd and Pat Roberts
Sherrills Ford, NC
Fresh ostrich eggs (while supplies last), ground ostrich, italian sausage, breakfast sausage, necks (great for soups & stews!), soaps and dog bones.  
 
Big Oak Farm 
Mike Smith
Denver and Kannapolis, NC
Pastured beef ribeyes, skirt steak, flap meat, cubed steak, ribeyes, sirloins, N.Y. strips, kabobs, ground beef, shoulder and rump roasts, stew meat. We will have plenty of roasts, and some 3 and 4 rib standing rib roasts.   Delicious new beef jerky.
Email your order by 7pm and we'll have it ready for you Saturday:  mikesmith1859@yahoo.com.

by Lucille
Laura Lucille Benoit
Charlotte, NC
by Lucille will have a selection of organic artisan baked goods, with many wheat free options including organic breads,muffins, scones, cookies, cinnamon rolls, a variety of granolas and Lucille's Signature Jams.

Calico Farmstead Cheese
Jackie and Larry Gerringer
Gibsonville, NC
Butter, fresh and aged cows' milk cheeses -  ricotta, queso fresca, havarti, Colby, aged cheddar, mozzarella, farmer cheese, fromage blanc, feta, camembert, cheese curds, skillet cheese, and farm fresh eggs. 
 
Chef Charles Catering
Chef Charles Semail
Charlotte, NC 
In addition to his regular charcuterie fare, Chef Charles has 3 New Vegan Soups:   Potato and Leek Soup,   Roasted Carrot Bisque with Honey and Curry, and Green Asparagus and Potato Soup with Spanish Saffron.    NEW batch of Wild Turkey Farms Salami:  Bourbon Pecan or Classic French; Big Oak Farm Beef Bourguignon; Gilcrest Farm Beef Stroganoff; Cranberry and Granny Smith Apple Pie; Anjou Pear and Dried Cherry Pie; Parisienne Brioche and Dark Chocolate Brioche.   Chef Charles 2 Go is now open in Davidson at 300 Mock Circle next to the Ada Jenkins Center -  11am to 7pm M-F (cash only).   Pick up a menu at the market!  See the Davidson News.net article about the opening. 

Coldwater Creek Farm
Brad Hinkley and Eric Williamson
Lettuce/mizuna Mix, pak-choi, beets with greens, green onion, collards, garlic, spinach  and from Cackleberry Farms: Eggs, Yogurt cheese, Ranch dressing, Queso Fresco, Feta, Farmstead cheese, Farmhouse cheese (similar to cheddar made with low fat milk).  Lots of Spring vegetable plant starts for the home garden!

Correll Farms
David and Cheryl Correll
Cleveland, NC 
We will have Squash (zucchini, yellow, patty pan, papaya pear), a few Cucumbers, Fresh Dug New Potatoes (red, white and blue), Celery Root, Broccoli, Cauliflower, Celery, Beets, Savoy Cabbage, Baby Cabbage, Arugala, Swiss Chard, Kale (Curled, Red Russian, and Toscano), Green Leaf Lettuce, Collards, Diakon, Turnips, Spinach, Kohlrabi, Sweet Onions, Leeks, Baby Carrots, Fresh Garlic,  Fresh Cut Basil, Parsley and Cilantro. 
You can find us next to the Town Hall Parking Lot.

Elliott Apiary
John Elliott
Davidson, NC 
New crop of local honey

The Elma P. Lomax Incubator Farm
Jane Henderson, Lynn McDougal-Fleming and others
Cabarrus County
Sugar snap peas, a few new potatoes, field grown flower bouquets, larkspur, lettuce, kale, basil, dill, and snapdragon

cupcakesEssential Soap Company
Linda Alley
Charlotte, NC
Essential Soap Company will have an assortment of our all natural, handmade soap and skincare products.  Each product is designed to enhance health, beauty, and well being!
Gilcrest Natural Farm
Gil and Amy Foster
Iron Station, NC 
Gilcrest Natural Farm will have fabulous pasture raised chicken and beef.  We will bring along: whole chickens, split breast, leg quarters, wing packs, necks and backs for stock, and livers.  Beef:  Steaks (Ribeye, NY Strip, Filet Mignon, Sirloin, Flank, Cube.  Roasts (Chuck, Brisket, Sirloin Tip, London Broil).  Good Stuff (Ground beef, Stew Beef, Liver, Dog Bones, Soup Bones, Breakfast Sausage, Jerry's Beef Jerky and our delicious deli products).  We'll also have samples of our nitrite/nitrate free hot dogs.
 
Grateful Growers Farm
Natalie Veres and Cassie Parsons
Denver, NC
This Saturday, Grateful Growers Farm will feature great stuff for the grill for your Memorial Day celebration: unseasoned ground pork for the best burgers ever, bratwurst, Italian sausage, chops, ribs, and hams and shoulders for BBQ. In addition, we'll have uncured bacon for fabulous BLTs, breakfast sausage, shanks, backbones and more.
Half Moon Gardens 
Tricia and Patrick Poitras
Mooresville, NC
Perennial and herb plants, and handmade soaps

Half Moon Gardens
Mooresville, NC
Tricia and Patrick Poitras
Assorted perennial and herb plants and homemade soaps.

Henry's Wholesome Foods
Henry Imhoff and Family
Cleveland, NC
This week we will bring 60% whole wheat bread, honey oat bread, cinnamon rolls, cookies,and fresh doughnuts.

Hippie Kitchen
Dawn Beltrami
Cornelius, NC
Organic Granola, Potato Hand Pies, Peanut bars, Mocha Chocolate Cake, GF Bread Pudding Muffins, GF Noodle Thai Salad, GF Pineapple Upside cake

Herr's Fresh Flowers
Jefferson and Nyia Herr and family
Vale, NC
Seasonal flowers.  Custom bouquets available.
Bobby and Patsy Houston
Huntersville, NC
Strawberry Jam, Beets, Kale, Swiss Chard, Cucumbers, Zucchini, Squash, Onions, Cabbage
Inspired Garden
Colleen McDaniel
Kannapolis, NC
Seasonal certified organic vegetables including tender salad greens and lamb's quarters for a delicious salad or pesto.  Hand embellished dried gourds.
 
KC Farm
Chris and Kristi Goodrum
Mt. Mourne,
Broccoli, Cucumbers, Radishes, Blackseed Simpson Lettuce, Butter Crunch Lettuce, Romaine Lettuce, Spinach, Kale, Collard Greens, Turnip Greens, Turnips, Beet Greens, Beets, Rape Greens, Swiss Chard, Red/Yellow/White Onions, Squash, Zucchini,  Bannana Bread with Pecans, Chocolate Cakes and Lemon Pound Cakes. We will also be offering CSA's if anyone is interested for 2010. We will also be offering produce everyday starting June 1st at our "Certified Roadside Farm Market" by the State of NC Dept. Of Agriculture. Go to NCFarmFresh.com and type in KC Farm in Iredell County for directions and hours.
The Lavender Garden
Rita Rodelli
China Grove, NC
Lavender Hand Wash & Hand Sanitizer; Rose & Lavender Potpourri;  Lavender Essential Oil; Shower Gel; Lavender Spa Lotion; Bath Salts; Eye Masks; Bath Tea.

The Pasta Wench
Andrea Morrell
Deep Gap, NC
The Pasta Wench offers handmade pasta and ravioli in the following varieties: Ravioli-
Portabello asiago with vidalia. Fire roasted garlic with spinach, Goat cheese with sundried tomato, Smoked gouda, Courviosier Lobster, Spinach portabello with walnut.  Fettuccini-
Spinach, Basil, Cracked black pepper, Roasted tomato.  There will also be several gluten-free fettuccini flavors this week!

Twin Oaks Farm
Greg Hartsell and Tim Sloop
China Grove, NC
Greenhouse tomatoes, lettuces, onions, vegetable plants,  asparagus and strawberries.

The Farm at Weathers Creek
Susan Campbell
Cleveland, NC
Weathers Creek will be there with the following: Sugar snap peas (first picking), spring onions, fresh garlic, oregano, thyme, lemon thyme, mint, cornflower and daisy bunches, a few plants for the home gardener: mint, russian sage, hosta, black-eyed susan, plus a variety of handmade occasional cards, postcards, hand crafted earrings and more!

Wild Turkey Farm      See us at our new spot near Town Hall
Lee and Domisty Menius
China Grove, NC
704-202-9348
We'll be there with our Bershire Pork;  Chops, tenderloin, ribs, ham, 6 kinds of breakfast sausages, 2 kinds of bratwurst, 3 kinds of Italian sausages, chorizo, seasoning meats and fresh rendered lard made from our pasture raised hogs.  Our 100% Grass Fed Angus beef will be available- No Grain Fed At All.  For those adventurous cooks come by and pick up a pack of ground or stew goat meat.  There will also be plenty of our fresh free range eggs available so come by and load up.  All of our products are 100% Rowan County Born & Raised.   
 
WE THANK OUR SPONSORS 
 
MI-Connection    Davidson Lands Conservancy   DavidsonNews.net  
McIntosh Law Firm     JJ Wade Agency     Wooden Stone Gallery
Chef Charles Catering     Littlefish Marketing    
Mayes, Wilson and Associates
Lake Norman Embroidery     Knox Realty     'Cats on Main  
Jorel Association Management     Zimmerman Family Wellness
Lake Norman Embroidery and Screen Printing
Baybridge Management     Cocoon Salon     Fifi's Fine Resale
John Marshall Custom Homes     Bragg Financial    
Wellbeing Natural Health
Farm Bureau of North Mecklenburg     Lake Norman YMCA  
Davidson Family Medicine     The Cycle Path    
Davidson Village Inn     Lake Norman Realty
Nucentric Solutions      Davidson Chocolate Company
Money With a Mission-First Affirmative Financial Network
Our Town Cinemas     Snap Fitness     WDAV
  PiEs - Project for Innovation, Energy and Sustainability
    Smarthinking PR      Sandy and Rex Kragh and Family
Know Your Farms, LLC     Pilates Studio at the Lake    
  Main Street Books    
Lake Norman Chamber of Commerce     
Market Properties      Barker Designs
With in-kind support from:   Brenda Pressley, CPA, PA    
5th/3rd Bank   
 Town of Davidson    
Robinson, Bradshaw and Humphrey
 
 For more information, visit www.davidsonfarmersmarket.org
 
 
USE YOUR DEBIT, CREDIT OR SNAP CARD AT THE MARKET
 
Thanks to a grant from the Leaflight Foundation, the DFM can process EBT, debit and
 credit forms of payment.    You may also make a "Friend of the Market" donation to DFM!
~Come to the info table for more information or to make a transaction~

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www.davidsonfarmersmarket.org