The Weekly Market

by admin on May 16, 2014

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Downtown Harrisonburg, in the Turner Pavilion
228 S. Liberty St.

Tuesdays andSaturdays
8 a.m. to 1 p.m.

Appreciating Our Workers

As we celebrate Labor Day on Monday and reflect on the hard work and rich 2accomplishments of workers all over the country, we are reminded of the long hours and pure commitment of the hands that feed us.  What better place than the Market to show our appreciation to this dedicated group of workers?  The Market is a place where we can easily do our part to support our local food workers, as well as a place where we can meet them in person and truly celebrate the work that goes into the products that we are purchasing.  We challenge you to celebrate Labor Day 2014 with intention and true appreciation.  Come to the Market where those things are already a given!  For more on supporting all of our food workers, click here.


What’s Fresh?

As we enjoy all that late August has to offer, we are starting to see some of the first signs of fall at the Market.  Kale has re-appeared, along with some early fall spinach.  More and more cooler weather squash varities are showing up alongside the standard summer ones. The grapes have arrived adding their particular sweetness to the beautiful summer produce that is represented all over the Market.  This is definitely the time to savor incredible diversity, flavor, and beauty at the late summer Market!

squash peppers and eggplant
summer2 2 grapes

Music This Week – The Keezletown Strutters

The music of the The Keezletown Strutters is inspired by the early American string bands of the 1920s and ’30s, ranging from rowdy fiddle tunes to sweet old country songs and slow blues.  A fiddle and guitar duo, they have played at many different venues, though they say that they “consider the Farmer’s Markets throughout this country to be our favorite venue.”  They will be playing from 9 to noon.  We are very happy to have them join us!  For more on them, check out their website.


 

The Weekly Market

All of the Cosmic Earth tie dyes are on super close out sale.  This includes onesies, polos, and tank tops, as well as t-shirts for toddlers, kids, and adults.  Pick one up from stall #10 before it is too late.

Shenandoah Crunch would like to say “It’s that time of year again! School is back in session, autumn is right around the corner, and apples have arrived at the Market.  Stop by the Shenandoah Crunch booth and grab a bag of granola to have a healthy snack between classes and activities!  We hope to see you soon!”

North Cove Mushrooms will be at market this weekend with Fresh Shiitake and Oyster Mushrooms.  A dried Shiitake/Oyster Mix will also be available.  Try sautéing mushrooms and putting them on a pizza with fresh tomatoes, corn, and sausage.  An alternative to that could be a risotto with sautéed mushrooms, zucchini, and okra, plus fresh tomatoes and herbs.  Check out lots more recipe ideas at www.NorthCoveMushrooms.com

Saturday will be the last opportunity to get sweetcorn from Hickory Hill, but the early concord (Fredonia) grapes are abundant and getting sweeter by the day. They will also have a large supply of their  fresh curly leaf kale.

The Charis Eco-Farm focus of the week is their woods-raised pork products!  Raised in our open wooded lots, their pigs can run, play and root for plants and grubs.  These pigs are fed GMO-free grain that is mixed at a local farm, insuring healthy and tasty products.  Check out their variety of holiday grilling products inckuding boneless and center-cut pork chops and spare-ribs, and a selection of wonderful sausages. spicy chorizo, hot Italian, mild Italian, and breakfast links. You can even create your own sausage with the plain ground pork!  Come by the Charis Eco-Farm booth (with the red tablecloths and the large white coolers) for a sample!

David King, The Ice Cream Pedaler, is finished for the summer season.  He holds out the possibility of joining us occasionally through the late suummer and fall in the event that there is a very warm Saturday and his schedule allows him to join us.

 

Update from the Harrisonburg Farmers Market
August 29


In This Update:
- Labor Day Appreciation

- What’s Fresh?
- The Weekly Market

- Food Corner Watermelon
- Recipes:
  Sweet & Tangy Watermelon
    Salad
Watermelon “Steak” Salad


Year-Round
Market Hours
:

Regular Market
Tuesdays and Saturdays
8 a.m. to 1 p.m.

Through Thanksgivng

Winter Market
Saturdays
9 a.m. to 1 p.m.
December through March


EBT Now Available:

We are pleased to provide EBT services for all of our customers at all Markets! Your SNAP, Credit, or Debit Cards are welcome at the Central information stand at the Market! 

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More Market Info:

Our website
Our Facebook Page
Our Local Harvest profile
Our Blog

Phone: 540-476-3377
hbfarmersmarket@gmail.com


Local Food Links:

Keezletown Community     Cannery
The Friendly City Food     Co-op
Shenandoah Valley Buy     Fresh Buy Local
Virginia Buy Fresh Buy     Local
Food Routes Network
Local Harvest


Market Merchandise

Check out the latest in Market Merchandise, including our large Market umbrellas for those rainy Market days!

Our baseball hats sport the Market logo and look great on guys and gals!

We also have Market Tees in a variety of colors and sizes, as well as sturdy, roomy, reusable canvas Market Totes.  At just $10.00 either makes a great gift for friends, family, or yourself!

We also offer Market Gift Certificates or “Market Money” tokens to thrill all of your foodie friends.


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Know your Farmer,
Know your Food!
Wood artist Ken Brunk will be the OASIS representative this week.  Check out his creative woodwork, and admire his functional and beautiful wooden and leather chairs.David Sutton of Port Farm will be absent this week

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PenelopeFood Corner – Penelope on Watermelon

 

Nothing echoes summer’s delight for me more than watermelon.  The outer green rind of watermelon encases a flavorful fruit-blend of taste and vitamins.  One small wedge (1 cup) of this watery delight has vitamin A, many of the B-vitamins, vitamin C, and is a rich source of lycopene (a carotenoid phytonutrient that is helpful for eye health).  Watermelons are 92% water!

There is much to be said on selecting the best watermelon, but the general techniques include: 
1. It needs to feel heavy for its size; 2. It should be dullish on the top (not shiny); 3. The bottom should have a creamy yellow-cast where it has lain on the ground;  4. And when you ‘thump’ it, the sound should be hollow.  Watermelons should be washed well when you get them in the kitchen and allowed to air-dry.  They can sit on the counter for several days to ripen more.  Watermelons are a warm climate fruit and are best served at room temperature when you serve it for the first time – then you should wrap and refrigerate them for up to three days.

I have many cookbooks and when I perused my vintage selections, the only recipes that use watermelon are for watermelon rind pickles.  I guess the ‘oldsters’ felt you did not need to define watermelon enough to devote a recipe to it or tell you how to cut it and serve it.  However, there must have been a lot of watermelons to eat on the farm; the recipes reflect the frugal thought of the time… ‘waste not – want not’ and watermelon rind pickles were made in vast quantities.  If you wish to make these, check out Mary Emma Showalter’s (Eby) Mennonite Community Cookbook, as well as other old Virginia books or perhaps a handwritten recipe in a family file.

Watermelon is well known as a feature fruit for dessert; some eat it as is, and others will add a sprinkle of salt on to it.  If you are using salt, I recommend using pink salts or sea salt to get some natural minerals and avoid manufactured iodine.  Another way to use watermelon is as a garnish for the main meal; the wet and semi-crunchy texture of the melon is a nice counterpoint to meats and the rest of the meal.  You can also cube it for salads and salsa.  In today’s society health-oriented blended drinks and smoothies have become very popular.  This is a nutritious way to use watermelon – play with your own recipes and blends, and enjoy!   


Recipes

Sweet & Tangy Watermelon Salad
This could be listed as a Farmers Market Salad Special!wayermelons

Ingredients:
2 tablespoons rice vinegar
2 1/2 teaspoons sugar (you may try a touch of honey instead     of the sugar)
2 cups diced, seeded watermelon
2 cups diced peeled and seeded cucumber
1/2 cup chopped fresh cilantro (or Italian leaf parsley)
1/4 cup unsalted dry-roasted walnuts (or other nuts or seeds),
    toasted and coarsely chopped

Directions:
Stir together vinegar and sugar in a medium bowl until the sugar almost dissolves.  Add cubed watermelon, cucumber, and cilantro; toss gently to combine.  Just before serving, sprinkle with nuts.  
This can be served in a bowl on its own or served on top of a bed of FM greens.
-adapted from Southern Living

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Watermelon “Steak” Salad:
…again a Farmers Market Delight.  The watermelon “steak” slice is the base of the salad with the greens draped on top, then drizzled with salad dressing.

Marinated Onions:

Ingredients:
1 medium-size red onion, sliced
3/4 cup seasoned rice wine vinegar
1 garlic clove, minced
1 tablespoon honey (or sweetened as desired)
1 1/2 teaspoons sea salt

Directions:
Stir together these ingredients and 1/4 cup water in a glass bowl.  Cover and chill 2 hours.  (Mixture can be made and chilled up to 2 days ahead).  Remove onions from marinade, discarding marinade).

Salad:
Ingredients:
12 cups assorted tender FM Salad Greens (such as mâche, watercress, arugula or Bibb)
1 cup crumbled FM ‘Feta’ cheese or FM Cheese of choice, cubed
8 (1 1/4-inch-thick) seedless watermelon slices, rinds removed
3/4 cup salted pumpkin or sunflower seeds

Preparation: 
Toss together greens, cubed cheese, 1 cup marinated red onions, and desired amount of dressing in a large bowl.  
Top each watermelon slice with 1 1/2 cups greens mixture.  Sprinkle with pumpkin seeds. 
 Serve immediately with remaining vinaigrette and onions.

Smoky Dijon Dressing
Ingredients:

2/3 cup extra virgin olive oil (or avocado oil)
1/3 cup red wine vinegar
2 tablespoons honey 
or a sweetener of your choice
2 teaspoons sweet smoked Spanish paprika
2-3 teaspoons coarse-grained Dijon mustard
Kosher salt and black pepper to taste

Preparation:

Whisk together olive oil, vinegar, honey, smoked Spanish paprika, and Dijon mustard.
  Add kosher salt and black pepper to taste.
~adapted from Southern Living JULY 2013

~Penelope Ferguson MS
RD
Certified GAPS™ Practitioner
Penelope’s Heart & Hearth
 August 2014


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Design by Camila Domonoske.  All text and photos by Josie Showalter and Reber Cribb unless otherwise indicated.