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Here's a Look at What's Happening at the
Ringwood Farmers' Market this Week!
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Greetings! Did you get your tickets to the Food Day Dinner yet? Don't miss out on this wonderful opportunity to feast on deliciously prepared local foods. Read below for more information and the link to purchase your tickets. Sunday is the last day to purchase tickets - don't miss it!
This week Zonta and Boy Scout Pack #96 joins us in the Non-profit spots. Stop by to see how you can support their missions. Next weekend is not only the last regular market, but it's also the last Artisans' Sale of the season. Start your holiday shopping early and locally. The sale will feature hand crafted items from local artisans including photography, jewelry, knit and crochet items, hand made beads, pet items, pottery and so much more! "Meet Me at the Market!"
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Don't Miss It!
Join Us for a Local Foods Dinner in celebration of the
2nd Annual Food Day
Food Day is a nationwide celebration and a movement for healthy, affordable, and sustainable food. Watch the Food Day video to learn more.
Saturday, October 27th, 6:30 PM
Little Beach Clubhouse, Lakeview Avenue, Ringwood
$50.00/person
~ Menu ~
Local vegetable crudite with Hudson Valley Hummus
Joi of Pickle and Olive Platter
Red Barn Butternut Squash Soup
Snoep Winkel Grass-fed Sausage and Local Peppers
Maryland Crab Ravioli with Butter Sage Sauce
Fontanarosa Pasta Primavera with Bialas Vegetables
Artisan Bread
Concklin Apple Tart
Locally Roasted Coffee
BYO"local"B
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Vendor News
Only two more market's left in the regular season! Start stocking up on your favorites to last you until the Winter Market starts. Speaking of the Winter Market... the market will be open at the Park & Ride on the 3rd Saturday of the month from November - April on the following dates: 11/17, 12/15, 1/19, 2/16, 3/16 & 4/20. Snoep Winkel Farm ~ The weather is getting colder so it is time to get those ovens going again by baking - a ham! Try one of our brown sugar cured and smoked hams. They average in size from 3.5 to 4.5 pounds. We are having a sale this week of $2.00 off a pound as we need to make room in the freezers for butchering before the snowy weather sets in for the season. If you would like to pre-order, please e-mail Basia at snoepwinkelgirl@aol.com. Janet's Baked Goods ~ Looks like we will have a day filled with sun and fun at the Ringwood Market this week! Please stop in and see what is happening - Janet's Quality Baked Goods will be bringing a variety of fresh baked products- using local ingredients and made with love and care! Bialas Farms ~ Brussels sprouts are  all the rage these days - get 'em this week on the stalk. Try them roasted with a horseradish cream sauce. We'll have lots of delicious root veggies, including celery root, which is great roasted with carrots. Broccoli rabe and turnips with greens are back in rotation but supplies are limited. We have 2 more weeks of regular markets, then winter markets, so be sure to try a new winter squash each week. We've got 6 varieties to choose from!
Don't forget our other great vendors: B&B Jams, Conturso's Market, Edgwick Farm, Edge of Knife,Fontanarosa's, Hudson Valley Pantry, The Joi of Pickles, Moon Doggie Coffee Roasters, Pastabilities, Orchards of Concklin, Red Barn Farm, R&L Greenhouses, and Walnut Grove Farms. Visit the Vendor Page on our website for more information about our vendors.
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Music at the Market*
 This week it's...
Carolyn Messina
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.
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Recipe of the Week
Sausage and Pepper Pasta
We are approaching the end of the Farmer's Market season - make sure to stock up on items that you can store and freeze. This recipe uses meats you can keep frozen, onions that keep well and veggies that can be canned or frozen. Enjoy this warm and cozy fall dish. 
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16 ounces whole wheat pasta
1 pound Italian chicken sausage, sliced
1 onion, chopped
1 clove garlic, minced
3 bell peppers, diced
1 teaspoon Italian seasoning
1 (14.5 ounce) can diced tomatoes (2 cups home canned tomatoes)
1 3/4 cups tomato sauce
8 ounces sliced mushrooms
3 medium zucchinis, thickly sliced
Ground black pepper to taste
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In a large pot, cook pasta until al dente. Drain.
In a large Dutch oven, cook sliced Italian sausage until brown and cooked through. Add onion, garlic, bell pepper, Italian seasoning and ground black pepper. Stir together. Cover and simmer until vegetables are tender. Stir in tomatoes, tomato sauce, mushrooms, and zucchini. Simmer until zucchini is tender, yet crisp.
Toss cooked pasta with sauce. Serve warm. Serves 6.
Nutrition information per serving: 450 calories, 23 g protein, 11 g fat, 55 mg cholesterol, 450 mg sodium, 70 g carbohydrate, 12 g fiber.
Contributed by Melinda Leone, RD.
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 The Ringwood Farmers' Market is a project of Eat Local, Inc. a 501 (c) 3 Non-Profit.
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