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.

Seasonal Changes

Here at the end of October, there is simply no pretending that it’s still summer.  The chill in the air has necessitated a shift from tee shirts and sandals to jackets and boots.  The vendor population is in the seasonal transition and some folks have started to look ahead to the Holiday Season.  We take this opportunity to remind you that the Market is open ALL year and while the air temperature, the products, and to some extent,nate the faces may change, the warm smiles and warm welcome you will get are consistent!  Just in case you don’t have them memorized, our seaonal year round hours are listed in the green bar to the right.  We thank you for your commitment to the Market and for your consistent support — it is greatly appreciated!


breakfastIn The Community

This is what you missed if you didn’t attend the Food Day Farm To Table Breakfast at Clementine last Friday Morning!  The event was a perfect example of the community coming together to celebrate local food and to support a good cause.  We raised a total of $1,154.00 for the Blue Ridge Area Food Bank!  We also had a great time and enjoyed an amazing breakfast.  Thanks to our vendors for all of the donated produce, and to Clementine Cafe for doing a fabulous job of hosting, preparing and serving.  Thanks also to the other organizers, Buy Fresh, Buy Local, The Friendly City Food Co-op, and Harrisonburg Downtown Renaissance. 


What’s Fresh?

Quite a lot is fresh, in spite of the cooler temperatures!   There are still some tomatoes and peppers tucked in among all of the fall standards.  Brussels sprouts, turnips, carrots, and a variety of greens compliment the array of pumpkins and winter squash.  Take a walk through the Market with a hearty stew in mind – we guarantee that you will not have any trouble finding the ingredients!

corn and more b sprouts
cole crop Winter Root Crops

 

The Weekly Market

North Cove Mushrooms will be at Market this weekend with fresh Shiitake and Oyster Mushrooms.  They will also have Shiitake and Butternut-Shiitake Ravioli, and Oyster Mushroom Sea Cakes with Tartar Sauce (a vegetarian crab cake).  Their medicinal tincture will also be available.

Staff of Life will be bringing Pumpkin Brioche this week!

This Saturday will be the last week at the market this season for Green Haven Farm Cheeses.  Pam Green and her family “would like to thank their customers for their support and patronage.”

Woods Edge Farm will have plenty of eggs and kale.  They will also have several kinds of jam out to sample.

Ann Marie Leonard will be at market this Saturday with a few flowers, lots of Keiffer winter pears, a few asian pears, raspberries, chestnuts, her usual cookies, and a wide variety of jams, including wild Maine blueberry jam.  Pear/walnut and pumpkin/tomato chutneys will both be available.  Starting the end of November, holiday greenery will be available for decorating.  Ann Marie reports: “I will have 3 types of fir, white pine, and Colorado blue spruce branches and 5 varieties of pine cones.  Again this year I will have Holiday vases available.  Don’t want the hassle of putting up a tree?  Check out the holiday vases as an easier way to bring the fragrance of the season to your home.”

Charis Eco-Farm will be back this Saturday, and Sue will be present with her Pasture-Raised Beef, Pork, Lamb and Goat.  Come check out their 15th Anniversary special!

Finished for the 2014 Summer Season: Radical Roots, Orv Lehman, and Fine Flours Bakery.  We miss them already!

Absent this week: David Sutton of Port Farm, Sherry Richardi, Candy Olsen of Double O Farm, Burton Gallery, and OASIS.
                      

 

Update from the Harrisonburg Farmers Market
October 31, 2014


In This Update:
- Farmers Market Week

- What’s Fresh?
- The Weekly Market

- History and Food
- Recipes:
 
    Indian Meal Bread
    Chicken Stew


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 – 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 and the popular sturdy and roomy re-usable 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!

Tassie Pippert — Bringing an 1855 Cookbook to Life!

 

Seán McCarthy and the students in his Digital Rhetoric class at JMU took on the awesome responsibility of bringing a handwritten cookbook to life at the Market this past weekend.  The project is part of the Shenandoah Living Archive, which explores the Valley pre- and post-Civil War.   The cookbook, an item in the estate sale of an Elkton resident, was written in 1855 and gives just a glimpse into the culinary lives of residents in Virginia before the war ravaged the Breadbasket of the South.

The students who participated in this event were well versed in the foods available both before and after the war as well as in how the residents might use the recipes in the book.  As is common in cookbooks of the era, there are few main course recipes.  Dishes such as soups and stews were made from whatever was available, and in the rare instance that there was a secret stew recipe in a family, such recipes were rarely passed along or handed down via the written word.  

cookingOn Saturday we made two recipes: one from the book and another passed down through area families that was as common as vegetable soup is now for us.  The fried Indian Muffins from the cookbook are made of Indian Meal (blue corn meal, though yellow may be substituted) and wheat flour.  The stew is a common chicken stew that would be served as stew on day one and would see several transformations from stew to soup to broth by the end of the week.  The recipes below are shared so that you might also experience the joy of cooking in 1855.

Many thanks to Sean and his class for allowing me to be part of this experiential learning project and to Josie and the Farmer’s Market crew for allowing us to bring the project to the people of Harrisonburg and Rockingham County in such a meaningful way.


Recipes

Indian Meal Bread
This bread is similar to hardtack in flavor but lighter and more edible!  It can be made thinner to create a griddle cake.

Ingredients and Directions: Mix together 2 teacups Indian meal with 2 teacups wheat flour.  Add 4 fresh eggs and one gill of yeast (use one package rapid rise yeast) and enough warmed milk to make a nice paste (slightly wetter than biscuit dough).  Make the break into patties and drop into a hot skillet with enough lard to fry.  Brown on both sides.

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Chicken Stew

In a large cast iron pot place 2-3 T. lard and heat through.  Cut one frying hen in to pieces, season all pieces with salt and pepper, and place in the hot lard.  Brown on all sides to render out flavor from the chicken skin.  Chop enough fresh vegetables to fill the pot with the chicken still on the bone.  (I used onion, peppers, carrots, potatoes, zucchini, yellow squash, and tomatoes.)  Add water to fill the pot and any bacon grease from the week.  A piece of ham hock or fatback will suffice.  Simmer on a medium flame for two to three hours.  Remove the chicken pieces.  Place meat from the bones back into the pot and discard the bones.  Season to taste and simmer until ready to serve.

Note: this stew is made here with chicken but it was common in the era to use bear, rabbit, squirrel, or wild turkey.

~Tassie Pippert


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