The Knife Man Returns and Spinach too!

Here's a Look at What's Happening at the
Ringwood Farmers' Market this Week!

Greetings!

Get out your dull knives and bring them to the market for sharpening this Saturday! We've missed the Edge of Knife and are glad to have them back.

Here's hoping the rain holds off so everyone can enjoy a little time at the market.

"Meet Me at the Market!"

Vendor News

Janet's Baked Goods ~ Please stop in this week for many of your favorites... Almond Croissants, Carrot Muffins and hopefully the new version of the Whole Wheat Pan Bread. How about some fresh baked Oatmeal Topped Apple Crisp made with local apples? No sugar added just the natural sweetness of fresh, in-season apples! Don't forget our freshly made Vegetable & Cheese Focaccia, made with local vegetables from Bialas & Red Barns Farms and Cheese from Edgwick Farm. I would like to thank all of your for your support, it is greatly appreciated!

Pumpkin Minis for Fall Decorating
from Bialas Farms

Bialas Farms ~ We're swimming in a sea of Spinach! Did you know that a quick blanch in boiling water will help spinach maintain its vibrant flavor and color? You can refrigerate it to use in breakfast omelets, dinnertime pasta dishes or even that 'spinach dip' that we all know and love. The Tuscan and Curly Kales are just beautiful and are the perfect complement to potatoes. This week we'll have a rainbow of root veggies: Celery Root, Parsnips, Carrots, Kohlrabi, Beets... all perfect for roasting with shallots, garlic, cippolini and olive oil. If you're feeling festive, we'll have adorable gourds and pumpkins for every window sill. Winter CSA applications are available at market or at BialasFarms.com.

Edge of Knife will be at the market this week - don't forget your knives!

Don't forget our other great vendors: B&B Jams, Conturso's Market, Edgwick Farm, Fontanarosa's, Hudson Valley Pantry, The Joi of Pickles, Moon Doggie Coffee Roasters, Pastabilities, Orchards of Concklin, Red Barn Farm, R&L Greenhouses, Snoep Winkel Farm and Walnut Grove Farms. Visit the Vendor Page on our website for more information about our vendors.

Music at the Market*

Enjoy the easy listening sounds of 60's & 70's Soft Rock with

Vinny Manzo

join us for live music from 10 am to Noon

*This project is funded, in part, by the Passaic County Cultural and Heritage Council at Passaic County Community College, through a grant from the New Jersey State Council on the Arts/Department of State, a Partner Agency of the National Endowment for the Arts.

Recipe of the Week

Ginger Poached Pears

3 cups (24 oz) diet ginger ale pears

1 Tbsp honey

1 Tbsp lemon zest or coarsely grated peel

1 ½ Tbsp ginger, shredded

4 large pears

4 large mint leaves

Nutmeg

2 Tbsp sour cream

Combine ginger ale, honey, lemon zest and ginger in deep sauce pan. Bring to a boil.
Meanwhile, peel 3/4 of each whole pear and do not remove stem.
Place pears into ginger ale mixture, lower heat, cover and simmer until almost tender (about 15-20 minutes). Turn pears to ensure even cooking.
Once pears are cooked, remove from ginger ale mixture. Reduce mixture down to 3/4 cup.
Heat mixture on high. Once heated, strain over pears and allow to cool.
Place each pear in a shallow soup bowl. Decorate with a mint leaf. Drizzle with sour cream. Sprinkle with nutmeg.

Nutritional information per serving: 130 Calories, 1.5 g fat, 1 g saturated fat, 5 mg cholesterol, 1 g protein, 50 mg sodium, 31 g carbohydrate, 5 g fiber.

Adapted from Produce for Better Health. http://www.pbhfoundation.org

Contributed by Melinda Leone, RD.

You're invited!