Market Watch Hello Farmers Market Shoppers!

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1 Volume II, Issue X Newsletter July 17, 2014 Upcoming Events Today Upcoming Events July 26 July 31 Master Gardeners and CentraCare Health Monticello Vendor Tamara Hanson will offer a seed saving class at her Grandma s Garden location. See details inside the newsletter. Four Legg Fish Bluegrass Band Market Watch Hello Farmers Market Shoppers! It s an exciting week at the Farmers Market. Jeremy Teicher of JT s Sweet BBQ sauce is our featured vendor. He has 4 kinds of BBQ sauce and lots of ideas to use this versatile sauce on more than just meats. The Master Gardeners, Bonnie and Sharon, will be available to answer your questions about all things gardening. They will also display a table for pollinators information for planting and ensuring conditions that encourage bees and butterflies in your garden. CentraCare Health Monticello will also be at the market to talk about nutrition and health. Stop by to see what event they are planning to help you stay on track and stay healthy. The Farmers Market is your one-stop for all things healthy and fresh! See you at the Market! Note: Remember to pick up your punch card. After 10 visits, you will earn a Market tote bag! (This 10 weeks already!) Also remember to bring non-perishable food items to put in the Food Bank wagon at the Information booth. Follow us on FaceBook and check out the photos from the Farmers Market. Featured Vendor July 17, 2014 Jeremy Teicher of JT s Sweet BBQ Sauce. Look for the Featured Vendor sign, which points to his booth.

2 Enjoy! Market Watch 6 Quick Ideas for Farmers Market Products 1. Potatoes: Scrub potatoes, leave peel on. Steam them until almost done. Cool slightly, then cut in quarters. Melt 1 Tbsp. of butter with some olive oil; add potatoes, sprinkle with salt and pepper, and brown well. Mix a variety of chopped herbs such as chives, rosemary, thyme, dill and parsely; toss with the potatoes just before serving. Garlic is good, too. 2. Ground beef: Brown the ground beef; add fresh onions and peppers, chopped. Cook a few minutes to soften the vegetbles, then add ½ cup (or to taste) BBQ sauce. This makes super good sloppy Joes, without all the salt and preservatives. 3. Chicken breasts (leftover): Preferably, grill the chicken breasts but use salt and pepper only for seasoning. Save leftovers (or planned-overs) 8 oz. or more. Cook a flavored pasta (spinach, or black pepper). Make a sauce with sautéed shallots, 3 garlic cloves, ½ cup chicken broth boil to reduce slightly. Add ½ up cream and cook to thicken slightly. Add chicken and generous tablespoon of chopped fresh tarragon. Drain pasta, save ¼ cup pasta water. Add to sauce and toss to coat. Serve immediately. 4. Cucumbers: Make cucumber soup with dill honestly, it s very refreshing. Find a recipe here. 5. Buy delicious breads and make grown up sandwiches or paninis. Try cranberry walnut with roasted chicken! 6. Make a decadent chocolate zucchini cake; Penzey s Spices has delicious a recipe. You will need 2 cups of zucchini. Good to Know: Straw Bale Gardening The growth for the tomato plants has been phenomenal the last 10 days or so! The plants are really lush and very green and healthy. All the plants have tomatoes set on the vine, and they look great! I am sure it s still close to August before one becomes ripe, but if you haven t noticed, the summer is going really fast! Still no weeds, and no sign of any kind of blight. The straw bales are starting to shrink at bit, and as the plants keep growing, they need more and more water. And I keep them fed with mild fertilizer. There is one plant in the ground, and it s still smaller than the plants in the straw. So far, I still like growing the plants this way. I should have had a few more bales, but maybe next year! (And, yes you do see pea pods on the fence!) Stay tuned next week! 2

3 This Week s Recipes It seems like it was a long time coming, but now our vendor s booths are brimming with vegetables. Whether vegetables are the main focus of our meal, or the side dish, buying the freshest from the Farmer s Market ensures you get the vegetables at the height of their nutritional value and taste! Try these easy, tasty vegetable salad recipes for your next meal or picnic. You will find most ingredients at the market. ~Enjoy! Fire and Ice Salad From Cook s Country June/July 2014 This salad is refreshing, but it has a bit of heat to it. It s based on the southern idea of vinegar based sauces. If you don t have crushed red pepper, try a dash of cayenne. Serve very cold! Ingredients ½ cup white wine vinegar 1 Tbsp sugar 2 tsp. salt 1 tsp. dry mustard ½ tsp. celery salt ¼ tsp. red pepper flakes Dash of pepper 2 pounds tomatoes, cored and cut into ½ thick wedges 2 cucumbers, peeled, sliced 1/4 thick 1 green pepper, sliced into matchstick strips 1 red onion, halved and thinly sliced into halfmoon slices Whisk vinegar and seasonings all together. Add the vegetables and toss to combine. Chill the salad for at least an hour and up to 24 hours before serving. Serves 6 to 8 Summer Vegetable Slaw with Creamy Jalapeño Citrus Dressing (adapted from FarmFlavor Website) Serves 6 Ingredients 3 cups greens, such as kale, spinach, collard greens and/or Romaine lettuce 1 red julienned 1 green pepper, julienned 3 carrots, julienned 2 fresh beets, julienned 2 fresh radishes, julienned 2 green onions, sliced thin Creamy Jalapeño-Citrus Dressing: ½ cup jalapeño orange jam (or combine orange marmalade and jalapeño jelly to make a ½ cup both an be purchased at market) ½ cup buttermilk ½ cup light mayonnaise ½ cup sour cream ¼ cup red wine vinegar or lemon juice 1 tsp. sugar salt and pepper to taste Instructions Mix dressing ingredients together and chill. Meanwhile, clean and rinse fresh all vegetables. Slice into julienne strips. To slice greens, roll up lengthwise and slice chiffonade (ribbons) style. Basically, roll the green leaves like a pinwheel and slice thinly. Mix with dressing. Serve well chilled. 3

4 Market Events by Lynda Shindley Featured Vendor JT s BBQ Sauce Jeremy has been selling his BBQ sauce at the Farmers Market for several years, and this year he added a new blend blueberry! This sauce is great on chicken and pork tenderloin. The sauces come in original (mild), medium, and hot! Jeremy has been making the sauces for about 15 years, and people always ask what can I put this on? Anything where you want BBQ flavor! It s a delicious sauce on any meat chicken, beef, pork, game and can be used to season side dishes, such as baked beans and crispy potatoes (yes potatoes!!). Jeremy s personal favorite: pork chops and sauce! If you have leftover roast chicken, shred it and heat in sauce for a quick BBQ sandwich. Instead of using canned sloppy Joe sauce, use JT s sauce sauté onions and peppers (pick your color, your heat level), add ground beef and brown. Pour on the sauce heap on a fresh bun or thick artisan bread. For more ideas, stop by to talk with Jeremy and ask for a taste of his yummy BBQ sauce. Seed Saving Class Always wanted to know how to save seeds from those heirloom vegetables or flowers that you grow? Tamara Hanson of Grandma s Garden is teaching a class on how to save seeds. Vegetable Seed Saving Class At Grandma's Garden between Big Lake and Monticello; Saturday, July 26 1:30-3:30. Cost $15 or book two spots for $25. Reservation required through tamannhan@charter.net or Details on Grandma's Garden Facebook page Stop by Tamara s booth to talk to her about this interesting class. Image from Internet What will you buy at the Market? Some products you will find at the market this week include: -Cucumbers, Broccoli, Green Beans -Rhubarb -Leeks, Garlic, Herbs -Summer Squash, Zucchini -Peas, Sugar Snap, Shelling & Snow Peas -Potatoes, Yukon Gold & Baby Red -Onions, Green Onions, Radishes, Radish Pods -Lettuce, Kale, Baby Greens, Spinach, Napa Cabbage -Baked Goods, Breads, Pretzels, Pastries -Honey, 100% Pure Maple Syrup -Flowers, Perennials, Trees, Shrubs -Canned Goods, Jams, Jellies, Pickles, Mustards, BBQ Sauce -Hand Crafted Items, Wood Crafts, Hair Accessories & more! -Natural Body Care Products, Insect Repellent, Soaps, Lotions, Sunscreen -Kombucha, Kefir, Chaga FREE Chair Massage -& MORE! Vendors participating in this week's market include: Hunz Farmz - Ivy Lane Garden Shop - Beck's Elk River Greenhouse & Vegetable Farm Gardner s Garden - Greenbush Farms Grandma s Garden - Diamond City Bread - JT's Sweet BBQ Sauce Homemade Bakery - Schyma's Pickles & Preserves -Modern Roots - Back 2 Health Chiropractic - Mister Dister BBQ Sauce - Sonnenburg Sonnenboxes -Lacey J Ranch Barthel s River Road Gold Mothers Hands (crafts) The Monticello Farmers' Market accepts EBT, Credit and Debit Cards. Just stop by the information booth to swipe your card and get your tokens. When using EBT at the farmers market you can match tokens with up to $5 worth of Market Bucks each day! With tokens and Market Bucks, you can buy SNAP-eligible foods from market vendors and save unused tokens for future visits to the market. 4

5 Farmer s Market Vendor List Vendors Ivy Lane Garden Shop (plants, baked goods, jams, crafts) Rita McCooley Schyma s Pickles & Preserves (cucumber pickles, carrot pickles, fruit preserves) Chris Schyma Beck s Elk River Greenhouse & Vegetable Farm (plants, fresh vegetables) Barb Beck Diamond City Bread (artisan breads, cinnamon rolls, scones) Garrett Jordahl Greenbush Farms (produce and canned goods) Chuck Long Who to Contact Sara Cahill Farmers Market Coordinator Sara.Cahill@ci.monticello.mn.us Stephanie Ellingson Farmers Market Manager stephellingson@hotmail.com Lynda Shindley Newsletter Editor lyndas@izoom.net Back 2 Health Chiropractic & Massage Gardners Garden (Canned goods, produse, and soft pretzels) Jeff Gardner Sonnenberg/Sonnenboxes (hand-crafted wood items) Katie Philipsek Hasty Woods Tree Farm (landscaping plants) Grant Everson Grandma s Garden (plants, herbs, vegetables, baked good) Tamara Hanson JT s Sweet BBQ Sauce (3 kinds of BBQ sauce) Jeremy Teicher Mothers Hands Nancy Swanson & Kristen Natysin (hand-crafted Items) Hunz Farmz (eggs, chicken, beef, pork) Dan Hunz Homemade Bakery (breads, Pulla loaf, caramel rolls, cinnamon rolls, hot dog and hamburger buns) Brenda Kumpula Lacy J Ranch (produce) Jim Lacy Barthel s River Road Gold (maple syrup) Heidi Barthel Modern Roots (natural skin/hair care, kombucha, kefir, Chaga, eggs) Meg DiMercurio Mark Christiansen (BBQ sauce) Brown-Dog Honey (honey and honey products) John Swanson The Farmers Market is held every Thursday from 3:30 PM to 7 PM. We are located in the Monticello Library parking lot. 5

6 How many times have you read a recipe for fresh vegetables, but you had not idea how much to purchase? For instance, fresh broccoli salad calls for ½ pound of broccoli, but you have no idea how that converts to a measurable amount. If you have a kitchen scale, it s no problem! If you do not have a scale, you have to guess. The following handy guide will help you determine how much to purchase for cooking fresh vegetables. Asparagus Beans (string) Beets Broccoli Cabbage Carrots Celery Cucumbers Eggplant Garlic Leeks Mushrooms Onions Parsnips Peas Potatoes Pumpkin Spinach Squash (summer) Squash (winter) Sweet potatoes Swiss chard Tomatoes Turnips 1 pound = 3 cups chopped 1 pound = 4 cups chopped 1 pound (5 medium) = 2 1/2 cups chopped 1/2 pound = 6 cups chopped 1 pound = 4 1/2 cups shredded 1 pound = 3 1/2 cups sliced or grated 1 pound = 4 cups chopped 1 pound (2 medium) = 4 cups sliced 1 pound = 4 cups chopped (6 cups raw, cubed = 3 cups cooked) 1 clove = 1 teaspoon chopped 1 pound = 4 cups chopped (2 cups cooked) 1 pound = 5 to 6 cups sliced = 2 cups cooked 1 pound = 4 cups sliced = 2 cups cooked 1 pound unpeeled = 1-1/2 cups cooked and pureed 1 pound whole = 1 to 1-1/2 cups shelled 1 pound (3 medium) sliced = 2 cups mashed 1 pound = 4 cups chopped = 2 cups cooked and drained 1 pound = 3/4 to 1 cup cooked 1 pound = 4 cups grated = 2 cups salted and drained 2 pounds = 2-1/2 cups cooked and pureed 1 pound = 4 cups grated = 1 cup cooked and pureed 1 pound = 5 to 6 cups packed leaves = 1 to 1-1/2 cups cooked 1 pound (3 or 4 medium) = 1-1/2 cups seeded pulp 1 pound = 4 cups chopped = 2 cups cooked and mashed Source: