Downtown Harrisonburg in the Turner Pavilion
228. S. Liberty St. Saturdays 9 a.m. to 1 p.m.
Behind The Scenes At The Market
We sometimes get questions about just how the Market runs, so as a follow-up to last week’s article on staff roles, we want to share a bit about our Board and announce the 2015 Directors.
The Market is an Association of vendors that is incorporated and is governed by a Board of Directors. Terms are for two years and alternate so that we keep some continuity as well as have the opportunity for fresh prespectives each year. At our Annual Meeting this past Saturday, outgoing Board Members Dennis Evans (of Mountain View Farm) and Mary Jo Swartzendruber (of Willow Spring Farm) were thanked for their years of service and the tremendous wisdom and leadership that they have brought to the Board. We welcomed new Board members Beverlee Kline (of Juiced by Beverlee), Phil Easley (of Willow Spring Farm), and Christie Huger (of Mountain View Farm). We are grateful for their willingness to serve the Market in this capacity. We also welcome back returning Board members, Grant Bentz (of Hickory Hill Farm) and Todd Bolender (of Firefly Hot Sauce), who were re-elected to another term. Additional members with one year left in their terms are Laura Green (of J & L Green Farm), Krista Mudoon (of Cosmic Earth), and Molly Stover (of The Quilting Shed). The Market has come a long way in the 35 years it has been in operation, and we look forward to all that the future holds as we continue to bring the best in fresh local foods and goods to our Community.
Our current President, Todd Bolender
As you may have noticed, we currently are not doing the “What’s Fresh?” section every week. There is a good reason for this. The Winter Market certainly presents an amazing array of wonderful, fresh items each week, but they don’t change a lot from week to week until the temperatures start to creep upward. This time of the year you can count on fresh root crops, Winter squash, Winter greens, baked goods and prepared foods, eggs, meats, dairy products, and beautiful handcrafted items - all complimented by lots of lovely, warm smiles and some great Market camaraderie.
The Weekly Market
You may have noted that the Doughnuts and More stand has a new face, but do not fear – the recipes have not changed! Stop by and say “Hello” to Dory Heatwole, the new face (on the right), and pick up all of your old favorites: pies, cookies, sweet rolls, pretzel bites and FRESH doughnuts!
For those that have been waiting . . . the annual limited edition of Dark Patchouli scented soap has finished its four week cure and will be presented at the Market starting this Saturday at Magellan’s Gift. It is only made once a year with an aged dark patchouli distilled in India. A softly scented limited edition of Lavender Mint soap will also make its debut. Tomato Festival, Spiced Fire, and Dark Forest are on sale.
Elaine at Woods Edge Farm shares the following: “As we pick berries in the summer I freeze some in gallon zip lock bags and have been taking them out and making jam in these cold months. Recently I’ve made black raspberry, sugar free strawberry, currant jelly and tripleberry jam.” In the face of wintry weather, get yourself a sweet and tasty reminder of the warmth of the summer sun. You can also expect plenty of winter squash, potatoes, and some winter greens at the Woods Edge booth.
Charis Eco-Farm will offer a special this week: 10% off their grass-fed Ground Beef – a great way to beat the winter blues!
Tassie on “Freeing Your Freezer”
Though I look foward to the month of love, I am not currently in love with my freezer! As I go through the Holiday season I tend to throw things into the freezer and pray I can find it later. Every February I release the demons of the chill and pull everything out to create one-pot meals that can be neatly frozen for my busy days of spring.
Update from the Harrisonburg Farmers Market
January 23, 2015
In This Update:
- Behind The Scenes - What’s Fresh?
- The Weekly Market - Food Corner: Tassie on Freezer Bounty ~African Ground Nut Stew
Saturdays 9 a.m. to 1 p.m.
January – March
Regular Market Tuesdays and Saturdays
8 a.m. to 1 p.m.
April to ThanksgiivngHoliday Market
1st three Saturdays in Dec. 9 a.m. to 1 p.m.
EBT Now Available:
We are pleased to provide EBT services for all of our customers at all Markets! You can now use your SNAP,Credit or Debit Cards at the Central information table at the Market!
Check out the latest in Market Merchandise – umbrellas! We also have a limited number of hoodies.
We have Market baseball hats, heavy cotten tees in all sizes and a variety of colors and our sturdy and roomy re-usable canvas Market totes.
We also offer Market Gift Certificates or “Market Money” tokens to thrill all of your foodie friends.
Know your Farmer,
Know your Food.
This is the time I unearth the pieces of frozen butternut squash, the half pounds of local ground meats, and the halves of leftover onions. I don’t pitch a thing until I exhaust all possibilities for re-use!This year I started early – mostly out of necessity and desire to not shop a few days in a row. As the cold days of winter linger, the thoughts of those one-pot meals lead me to the freezer to free the space and to use up the remnants of long ago meals.
On my list today: ground turkey, frozen cooked peanuts (never tried to freeze these before but they seem OK!), the aforementioned frozen butternut squash, frozen gingerroot, pieces of frozen garlic and onion, and some frozen tomato sauce. On the menu today: African Ground Nut Stew!
African Ground Nut Stew is a wonderful blend of all things left over, flavored with peanuts or peanut butter. In Africa, peanuts are lovingly termed “ground nuts.” The proportions are really personal according to taste, but basically the gist is this: meat, root vegetables or pumpkin-like squash, and peanuts, along with flavors such as onion and garlic, as well as acid (which is usually added through some tomato product). Every time you make this recipe, remember that the goal isn’t precision, but rather the need to use all that is available the way our ancestors would have.
Start your spring with a clean freezer, ready to take in all the bounty available as the Market gears up with fresh spring produce. For now, enjoy all the Market offers! Every week is slightly different, and the vendors are full of great ideas for making the most of the locally available ingredients resulting in fun, nutritious, warming, and delicious Winter meals.
African Ground Nut Stew
1 onion, diced
2 cloves garlic, minced
1 t. grated gingerroot (optional)
2 to 3 pounds boneless chicken, cut into chunks or ground up
1 to 1 ½ cups peanut butter (I like chunky)
1 can coconut milk (optional)
2 quarts rich chicken stock
1 large bunch collard or other greens, chopped fairly finely, stems removed
2 cups carrots, butternut squash, or pumpkin
Asian hot pepper garlic paste or Market hot sauce to taste
Sauté onions, garlic and gingerroot until translucent in a large saucepan. Add chicken pieces and sauté about 10 minutes. Add peanut butter, coconut milk and stock and bring to a simmer. This is a thick stew. Add chicken if you need the stew to be thinner. Add chopped collards and yellow vegetables and simmer until well cooked through. Season with chili paste and salt to taste.