Archive for April, 2009

Good afternoon, all!

 

We are still seeking out folks who would be willing to volunteer some period of time on Saturday mornings or at special events.  If you are interested in helping out the Pavilion project and the Columbia Farmers’ Market with a bit of your personal time and commitment, please either reply to this email or touch base with Casey on a Saturday morning or call him 573-823-3663.

 

Do YOU have a Market Pavilion Shopping bag?  As a thank you from Sustainable Farms and Communities for any donation of at least $20 to the Pavilion Project,  donors will receive a roomy and attractive canvas tote bag emblazoned with the slogan “if you build it, your neighbors will come!”  Get yours this Saturday!

 

News from the market:

The word on the street is ASPARAGUS!  Finally!! (see recipes below)  Produce on hand this week will also include local hoop house tomatoes and strawberries (come early!) as well as lettuce, spinach, arugula, chives, pea shoots, green onions and herbs.  Lamb, pork, beef, BUFFALO, goat cheese, fresh trout, honey, eggs, various types of mushrooms, chocolate, granola bars, pecans and baked goods will all also be available for your dining pleasure. And we still got PLANTS PLANTS PLANTS galore!  Herbs, tomatoes, broccoli, peppers, flowers and bedding plants!  (Remember, last frost date for our area is May 15th.  Planting certain plants before this date can result in losing them in a freeze. )

 

Entertainment this week is a mystery to me…I guess you will just have to come by to see what we have to offer!

 

News of our World, large and small…

 

PEDNET BIKE, WALK & WHEEL WEEK, MAY 2-9:  BWWW is a weeklong celebration of active transportation in Columbia. Everyone is encouraged to get out and bike, walk or wheel to their destinations around town.. More information at http://pednet.org/programs/bike-walk-wheel-week.asp, or by calling Janet at (573) 823-5503.

 

Tuesday, May 5^th – Mayor’s Council for Physical Fitness and Health’s Health and Fitness Expo

5:30-7:30pm

ARC, 1701 W. Ash St

 This event will provide health screenings, vendor give-a-ways, West African dance lessons, belly dance lessons, and healthy snacks. Mayor’s Health & Fitness Awards will be from 7:30-8:00pm. This event is part of Bike, Walk, and Wheel Week.

 

Wednesday, May 6 – “Keys to the City”  provides the public with information on city government and access to both elected officials and city staff.  This event will also include a Neighborhood Congress to engage residents on planning issues important to neighborhood organizations.  5 – 8:30 p.m.  at the ARC, 1701 West Ash.  For more information, visit volunteer@GoColumbiaMO.com

 

PRESERVING THE HARVEST:  Workshops for Home Food Preservers – learn freezing, drying, water bath canning and pressure canning techniques.  Workshops through June, registration deadline in late May!  Check out http://extension .missouri.edu/boone/ or call 573-445-9792.

 

October 22 – 25, 2009  University of Missouri College of Veterinary Medicine Research Center’s first ever Human Animal Interaction Conference

Kansas City, MO.

Registration deadline ends soon. For information please contact rechai@.missouri.edu

 

Check out the USDA’s PEOPLE’S GARDEN http://www.foodpolitics.com/2009/04/the-peoples-garden-at-usda-happy-earth-day/

 

Can we trust the food industry to self-monitory?  http://www.foodpolitics.com/2009/04/food-industry-self-monitoring/

 

Who Needs BioTerrorism when we have Manure Lagoons?  http://livingliberally.org/eating/blog/Lets-Ask-Marion-Nestle-Who-Needs-Bioterrorism-When-Weve-Got-Manure-Lagoons  or Swine flu:  What the Science Tells Us  http://civileats.com/2009/04/28/swine-flu-what-the-science-tells-us/

 

 

This week’s recipes are all about ASPARAGUS, one of my favorite spring time vegetables!

 

Eat Well.  Live Well.  Be Well.

 

Victoria

Info Cafe Outreach Coordinator

http://www.farmersmarketpavilion.org/

 

This recipe just about made me swoon when I read it… http://www.101cookbooks.com/archives/asparagus-stirfry-recipe.html

 

I mention this up above in the main post, but be sure you have all your ingredients prepped and ready to go before you start actually stir-frying.

toasted sesame oil
8 ounces extra-firm tofu, cut into slices thick as a pencil
4 green onions, thinly sliced
scant 1 tablespoon freshly grated ginger (peeled)
1/2 teaspoon crushed red pepper flakes
1/2 a bunch of asparagus, trimmed and cut into 1-inch pieces
a couple big pinches of fine-grain sea salt
3 cloves garlic, chopped
1 big handful of toasted cashews, chopped up a bit
a few handfuls of spinach, or chopped kale, or chopped chard
zest and juice of one lime
2 tablespoons hoisin sauce
1 small handful fresh mint, slivered
1 small handful fresh basil, slivered

Have all your ingredients prepped and within arms reach of the stove. Heat a splash of sesame oil in a large pan, or well-seasoned wok over medium high heat. Alternately, you can do this in a dry non-stick pan – one of the few occasions I still use non-stick. When it is hot, add the tofu, and cook until golden – a few minutes. Remove the tofu from the pan and set aside.

Add another (generous) splash of oil to the pan and, as soon as it is hot, add the onions, ginger, red pepper flakes, asparagus, and salt. Stir fry for about a minute, then add the garlic, cashews, and spinach and stir-fry for another minute, or until the spinach wilts. Return the tofu to the pan. Stir in the lime zest and juice and the hoisin sauce. Cook for another 10-20 seconds, stirring all the while.

Remove from heat and stir in the mint and basil. Taste and add a bit more salt if needed.

Serves 2-4 (main/side)

And yet another one that makes me want to leave what I’m doing and go home to bake…

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1886417&top5=yes

 

 

Asparagus, Green Onion, and Goat Cheese Quiche

The shell is a basic pâte brisée dough, which yields a flaky, buttery-tasting crust. It comes together quickly in the food processor, and the rolling out instructions in step 3 are absolutely foolproof. Make this dish up to two days ahead, and serve it warm or at room temperature. Since oven times vary, check the quiche for doneness after about 25 minutes.

Crust:
3.9 ounces all-purpose flour (about 3/4 cup plus 2 tablespoons)
1/4 teaspoon salt
1/4 cup chilled butter, cut into small pieces
1 tablespoon ice water
Cooking spray

Filling:
2 tablespoons butter
12 ounces asparagus, chopped
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 cup sliced green onions
4 ounces soft goat cheese, crumbled
3 large eggs
1 large egg yolk
3/4 cup 2% reduced-fat milk
Dash of grated fresh nutmeg

 

1. To prepare crust, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/4 teaspoon salt in a food processor; pulse 2 times or until combined. Add 1/4 cup chilled butter; pulse 4 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until combined (do not form a ball).

2. Preheat oven to 425°.

3. Press dough gently into a 4-inch circle on plastic wrap. Cover and chill 20 minutes. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.

4. Remove 2 sheets of plastic wrap; let stand 1 minute or until pliable. Fit dough, plastic-wrap side up, into a 9-inch pie plate lightly coated with cooking spray. Remove remaining plastic wrap. Press dough into bottom and up sides of pan; fold edges under and flute. Line pastry with foil; place pie weights or dried beans on foil. Bake at 425° for 15 minutes or until lightly browned. Remove weights and foil. Reduce oven temperature to 350°. Bake crust an additional 5 minutes or until pastry is golden. Remove pan from oven, and cool on a wire rack.

5. To prepare filling, melt 2 tablespoons butter in a large skillet over medium-high heat. Add asparagus to pan. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over asparagus; sauté 8 minutes or until crisp-tender, stirring frequently. Add onions; sauté 2 minutes or until asparagus just begin to brown. Remove from heat. Spoon asparagus mixture into prepared shell in an even layer. Arrange goat cheese in an even layer over asparagus mixture.

6. Combine eggs, egg yolk, and milk. Stir in remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and nutmeg. Pour custard into pie plate. Bake at 350° for 30 minutes or until quiche is almost set in the center. Remove from heat, and cool 5 minutes on a wire rack before slicing.

 

Yield:  8 servings (serving size: 1 wedge)

CALORIES 222 ; FAT 14.4g (sat 8.5g,mono 4g,poly 0.8g); CHOLESTEROL 136mg; CALCIUM 83mg; CARBOHYDRATE 14.2g; SODIUM 378mg; PROTEIN 8.5g; FIBER 1.8g; IRON 2.5mg

Cooking Light, APRIL 2009

 

 

 

Good morning, everyone!
Sorry to be a bit late again this week…I was traveling without computer access.

This week’s BIG news is the NEIGHBORHOOD APPRECIATION DAY coming up THIS Saturday. If you live in the neighborhood of the Columbia Farmers’ Market, we especially hope that you’ll join us THIS Saturday to share in the celebration of YOU! There will be special offers just for you! Face painting for kids of all ages! Dream interpretation for adults of all ages! Neighborhood performers to liven up the day even more! Read below for more detail…

If you have not yet contacted the state about your support for the Pavilion project, please seek out Casey and his band of loyal volunteers ready to talk with you at the Information Café booth at the Columbia Farmers’ Market on any Saturday, rain or shine! We need you to make this happen!

We also need VOLUNTEERS to help us spread the word on Saturday morning about the Pavilion Project and market special events at the Columbia Farmers’ Market. If you’ve got a little time, please join us in spreading the good word. For more information, call Casey at 573-823-3663.

Do YOU have a Market Pavilion Shopping bag? As a thank you from Sustainable Farms and Communities for any donation of at least $20 to the Pavilion Project, donors will receive a roomy and attractive canvas tote bag emblazoned with the slogan “if you build it, your neighbors will come!” Get yours this Saturday!

News from the market:
Produce on hand this week will include local hothouse TOMATOES and STRAWBERRIES (come early!), lettuce, spinach, arugula, chives, pea shoots and green onions. Lamb, pork, beef, goat cheese, trout, honey, eggs, MUSHROOMS (lion’s mane, oyster & shitake – see recipes below), chocolate, granola bars, pecans and baked goods will all also be available for your dining pleasure. PLANTS PLANTS PLANTS galore! Herbs, tomatoes, broccoli, peppers, flowers and bedding plants! (Remember, last frost date for our area is May 15th. Planting certain plants before this date can result in losing them in a freeze. )

Entertainment this week will be Katalyzt at 9 a.m. and 10 a.m. and 10:40 a.m. with other local spoken word and acoustic performers sharing their art in-between.

You can also visit us at the Earth Day Festival on April 26th in Peace Park from noon – 7 p.m. For more information, check out www.columbiaearthday.org

News of our World, large and small…

 RIDING OUT POVERTY, SAT., APRIL 25: All are invited to join Central Missouri Community Action (CMCA)for a first annual, break-out fundraising event on the Katy Trail on April 25, 2009. More information at http://www.firstgiving.com/centralmissouricommunityaction

April 26 – Earth Day at Peace Park in Columbia, MO

May 6 – “Keys to the City” provides the public with information on city government and access to both elected officials and city staff. This event will also include a Neighborhood Congress to engage residents on planning issues important to neighborhood organizations. 5 – 8:30 p.m. at the ARC, 1701 West Ash. For more information, visit volunteer@GoColumbiaMO.com

PEDNET BIKE, WALK & WHEEL WEEK, MAY 2-9: BWWW is a weeklong celebration of active transportation in Columbia. Everyone is encouraged to get out and bike, walk or wheel to their destinations around town.. More information at http://pednet.org/programs/bike-walk-wheel-week.asp, or by calling Janet at (573) 823-5503.

PRESERVING THE HARVEST: Workshops for Home Food Preservers – learn freezing, drying, water bath canning and pressure canning techniques. Workshops through June, registration deadline in late May! Check out http://extension .missouri.edu/boone/ or call 573-445-9792.

Ever wonder which part of the pig you are eating?   Check out the “eggs in purgatory” recipe from the tiny kitchen…  http://video.nytimes.com/video/playlist/magazine/1194811622351/index.html#1194839585868

This week’s recipes are all about the MUSHROOM.

Eat Well. Live Well. Be Well.
Victoria
Info Cafe Outreach Coordinator

http://www.farmersmarketpavilion.org/

Fresh baby spinach with Mushrooms
Cooking Time: 15 minutes
Prep Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings
Ingredients
1 lb (455g) mixed wild mushrooms (shiitake, lion’s mane, oyster, chanterelle)
2 Tbs (30mL) olive oil
6 cloves garlic, peeled and minced
1/2 cup (120mL) mushroom soaking liquid
2 tsp (4g) fresh herbs (tarragon, thyme, basil or marjoram)
3 Tbs (45mL) balsamic vinegar
Salt and pepper to taste (sea salt if on a corn-free diet*)
6 cups (135g) baby spinach, rinsed
Grated goat cheese

Directions:  Rinse mushrooms. Remove stems and save for stock. Chop or slice mushrooms, depending upon size.
Heat 2 Tbsp (30mL) olive oil in a skillet and sauté garlic carefully for 5 minutes. Add mushrooms and cook, stirring until they begin to release their juices. Add soaking liquid and simmer for 5 to 10 minutes to slightly reduce liquids. Add herbs, balsamic vinegar, salt, and pepper. Stir well.  Place spinach in a large salad bowl. Top with mushrooms and their sauce. Toss well to slightly wilt spinach. Taste and adjust seasonings if needed.
Serve garnished with grated cheese.

Springtime Quiche
Yield: 8 servings
Ingredients

Paté Brisée
1 cup all-purpose flour
1 tsp sugar
1/4 tsp salt
3 Tbs butter
4 Tbs cold water

Filling
1/2 cup diced shallots
1 cup shredded spinach
1/2 cup shredded arugula
1 cup sliced mushrooms
1 Tbs olive oil
3/4 cup 2% milk
3/4 cup half and half
2 whole eggs
2 egg whites
3/4 tsp salt
1 tsp black pepper
1/2 tsp ground or grated nutmeg
1 tsp minced lemon peel
1/3 cup soft goat cheese
1/4 cup whole-wheat bread crumbs
1/4 cup grated hard goat cheese

Directions:  Preheat oven to 350°.
In a small bowl, combine flour, sugar and salt. Mix well. Using a pastry cutter, blend in butter until mixture is crumbly and pea-sized. Add cold water, 1 tablespoon at a time and mix gently and briefly with a fork after each addition. Mixture should begin to bind together after the last tablespoon of water is added. If too dry, add 1 more tablespoon water. Gather mixture into a ball and let rest for 5 minutes in the refrigerator.
Lightly flour a flat surface and roll dough into a large circle, 12 to 14 inches in diameter. Gently press into a 9″ pie pan and flute edges. Bake for 10 minutes or until crust is just beginning to turn golden brown.

In a large sauté pan, sauté shallots, spinach, arugula and mushrooms in olive oil over medium heat until tender, about 2 minutes. Set aside.

In a large bowl, combine milk, half and half and eggs and beat until well combined. Add salt, pepper, nutmeg, lemon peel, cheeses, bread crumbs and sautéed vegetables.

Pour into baked pie shell and bake for 30 minutes or until filling is set. A knife inserted in the center will come out clean. Let cool slightly and cut into 8 slices.
Copyright © 2005 by CR License, LLC

VOLNTEERS NEEDED THIS SATURDAY
This Saturday the 18th, we need volunteers to meet at the farmers market site at 1pm. We will be pairing up to canvas the streets near the market to drop off invitation fliers to folks in Ward One. On April 25th, the Columbia Farmers Market will be hosting Neighbor Appreciation Day. Our hope is to just fan out to the streets nearest to the market for a few hours. If you can offer 1,2,3 hours, please let me know or just be there at 1 pm. CALL 823-FOOD.

RAIN DAY WILL BE TUESDAY THE 21^st at 5:15 PM.

Good morning, everyone!

Sorry to be a bit late this week…lost track of time, but today’s sun help right my clock, I think. I checked on the peas and the broccoli plants in my garden this morning, and although everything seems to be moving along nicely, I’m sure that there will be added joy in their chlorophyll today!

The reports that I’ve gotten from local fruit growers is that, barring any future weather crash, the fruit crop has not been affected greatly by this cold spring weather. There should be peaches and apples and berries galore later in the season!

If you have not yet contacted the state about your support for the Pavilion project, please see my last email (or the previous blog) for details and make your voice heard TODAY! If you have any questions, you can always find Casey and his band of loyal volunteers ready to talk with you at the Information Café booth at the Columbia Farmers’ Market on any Saturday, rain or shine!

We need special VOLUNTEERS this Saturday at 1 p.m. for an hour or so. We will be meeting at the parking lot of the Columbia Farmers’ Market and then walking the neighborhood in teams, spreading the good word about the NEIGHBORHOOD APPRECIATION DAY that is being hosted at the market on April 25th. If you’ve got a little time, please join us to meet the neighbors! For more information, call Casey at 573-823-3663.

Do YOU have a Market Pavilion Shopping bag? As a thank you from Sustainable Farms and Communities for any donation of at least $20 to the Pavilion Project, donors will receive a roomy and attractive canvas tote bag emblazoned with the slogan “if you build it, your neighbors will come!” (If you need a good visual to understand the value of cloth reusable bags, look at http://www.poconorecord.com/apps/pbcs.dll/article?AID=/20080506/MULTIMEDIA02/80505016)  Get yours this Saturday!

News from the market:
Early spring produce on hand this week will include lettuce, SPINACH (see recipes below), arugula, watercress, pea shoots and green onions. We also have a vendor with a hoop house who is bringing STRAWBERRIES and BROCCOLI. LAMB (see recipes below), pork, beef, goat cheese, trout, honey, eggs, mushrooms, chocolate, granola bars, PECANS and baked goods will all also be available for your dining pleasure. PLANTS PLANTS PLANTS galore! Herbs, tomatoes, broccoli, peppers, flowers and bedding plants! (Remember, last frost date for our area is May 15th. Planting certain plants before this date can result in losing them in a freeze. )

Entertainment this week will be CurreyKorn Family Band’s singing and dancing.

You can also visit us at the Earth Day Festival on April 18th in Peace Park from noon – 7 p.m. For more information, check out www.columbiaearthday.org

News of our World, large and small…
April 22 – Earth Day Farmers Market at the Lowry Mall on Mizzou Campus from 12-3pm. Join in the fun by purchasing locally grown produce, meat, flowers, and more. Learn how to keep our earth and ourselves healthy be recycling, conserving electricity, biking and walking, eating well and other easy ways to do your part. Bring cash!! No credit or student charge will be accepted. Rain date- April 29th

“THE GREENING OF SOUTHIE” FILM SCREENING, WED. APRIL 22, 6:00 P.M.: “The Greening of Southie” is the final film in Ragtag’s 4-part series called Human Impacts: Considering Energy and Sustainability. From its wheat-board cabinetry and bamboo flooring to its sloping grass roof and dual-flush toilets, The Macallen Building is a leader in the emerging field of environmentally friendly design. Post-film discussion with Nick Peckham, architect and CEO of local sustainable architecture/design firm Peckham & Wright Architects, Inc.

RIDING OUT POVERTY, SAT., APRIL 25: All are invited to join Central Missouri Community Action (CMCA)for a first annual, break-out fundraising event on the Katy Trail on April 25, 2009. More information at http://www.firstgiving.com/centralmissouricommunityaction

PEDNET BIKE, WALK & WHEEL WEEK, MAY 2-9: BWWW is a weeklong celebration of active transportation in Columbia. Everyone is encouraged to get out and bike, walk or wheel to their destinations around town.. More information at http://pednet.org/programs/bike-walk-wheel-week.asp or by calling Janet at (573) 823-5503.

PRESERVING THE HARVEST: Workshops for Home Food Preservers – learn freezing, drying, water bath canning and pressure canning techniques. Workshops through June, registration deadline in late May! Check out http://extension.missouri.edu/boone/ or call 573-445-9792.
Do you know about Vandana Shiva? Listen as she talks about The Future of Food and Seed (a Saxon Brown suggestion) http://vodpod.com/watch/1474602-vandana-shiva-the-future-of-food-and-seed

Thoughts on the relationships between Natural Disasters, Pirates and Local Food Systems – http://www.sfbayview.com/2009/you-are-being-lied-to-about-pirates/

Sixth International Conference on Environment, Cultural, Economic and Social Sustainability – Cuenca, Ecuador January 5 – 7, 2010 http://onsustainability.com/conference/

This week’s recipes are all about LAMB & SPINACH. Anyone out there looking for inspiration on anything in particular that they are seeing at the Market right now?

Eat Well. Live Well. Be Well.
Victoria
Info Cafe Outreach Coordinator
http://www.farmersmarketpavilion.org/

Afghani lamb with spinach
http://www.readingeagle.com/recipedetail.aspx?id=437

Ingredients:
2 1/2 lb Lamb stew meat
– preferably leg
1/3 c Olive oil
3/4 lb Onions; diced large
4 ts Chopped garlic
2 ts Turmeric
1/4 ts Nutmeg
1/4 ts Ground cardamom
1 ts Crushed red pepper
– or to taste
1/2 ts Cinnamon
32 oz Can tomatoes; drain & chop
1 c Rich brown veal stock or
1 c Rich beef stock
1/3 lb Fresh spinach; wash & drain
1/2 c Yogurt
1 tb Grated lemon peel
Salt; to taste
1/4 c Pine nuts*

*Roasted at 350 F. for about 3 minutes.
Instructions:
Sear lamb in the olive oil in a cast-iron skillet or Dutch oven. Add the onions; saute them for 2 minutes; then add the garlic and saute it for 1 minute. Put in the turmeric, nutmeg, cardamom, crushed red pepper and cinnamon and saute the mixture for 1 to 2 minutes more, being careful not to burn the onions or garlic. Add the tomatoes and veal stock and stir.

Cover the dish and bake at 350 F. for about 1 hour, until the meat is tender and begins to break up. Remove the dish from the oven and add the spinach, stirring until the spinach is wilted and blended in. Allow the stew to cool slightly. Add the yogurt, lemon peel and salt to taste. Sprinkle with roasted pine nuts.

Yield: 4 to 6 servings. Serve over rice pilaf.

Spinach-Stuffed Lamb
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=116232&servings=8

Ingredients:
3 tablespoons minced garlic
1 tablespoon olive oil
2 (10 ounce) packages frozen chopped
spinach, thawed and squeezed dry
8 ounces crumbled goat cheese or feta
cheese3/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 (5 pound) boneless butterflied leg of lamb,
trimmed
3 cloves garlic, slivered
3 tablespoons minced fresh rosemary

Directions:
1.In a small skillet, saute minced garlic in oil for 2-3 minutes. Remove from the heat; stir in the spinach, cheese, 1/2 teaspoon salt and 1/8 teaspoon pepper.
2.Untie lamb and open so it lies flat; flatten to 3/4-in. thickness. Spread spinach mixture over meat to within 1 in. of edges. Starting with a short side, roll up lamb and tuck ends in; tie with kitchen string at 2-in. intervals. With a sharp knife, make slits on the outside of meat; insert garlic slivers. Sprinkle with rosemary and remaining salt and pepper.
3.Place seam side down on a rack in a shallow roasting pan. Cover and bake at 425 degrees F for 1 hour. Uncover; bake 15-30 minutes longer or until browned and a meat thermometer reads 160 degrees F, basting occasionally with pan juices. Let stand for 10-15 minutes before slicing.

[youtube=http://www.youtube.com/watch?v=csV2LUw-o48]

[youtube=http://www.youtube.com/watch?v=apvEG7OpoWc]

Good afternoon, folks! 

I hope that you all (and all your seedlings!) survived the cold nights.  I’ve yet to hear the reports from local fruit growers, but trust that as soon as I know something, you will too!

This is going to be a bit lengthier email than usual, but for good reason.   As you’ve probably heard, the folks in our state government are making decisions soon about how to spend stimulus money in Missouri.  Our Pavilion Project has a good chance of receiving much funding, but WE NEED YOUR HELP.  PLEASE TAKE A FEW MINUTES today to do these three things!  It cannot be done without you!

First, if you haven’t already done so, check out this fantastic three-dimensional video rendering of the planned project.  http://www.farmersmarketpavilion.org/)

 

Second, click on:  http://transform.mo.gov/proposal/ and follow these directions:

1. Fill in your information, name, where you work etc.

2. Project name- Columbia Farmers Market Pavilion

3. Boone, Columbia and DO NOT check multi year project

4. Select Pillar- Human Capital, Education

5. Category – pick either- health care, education or poverty or “other” whatever you think

6. Sponsor- Nonprofit

7. Project Status- shovel ready

8. Timeframe- 3 months

9. new jobs 200

10. sustainable jobs 100

11. Project Descript- copy and paste: OR USE YOUR OWN WORDS

 

The Columbia Farmers Market Pavilion and Education Center ($2.6 million) will be a resource available to the entire region and will be the home to the Columbia Farmers Market, Community Demonstration Gardens, Pavilion Education Center and Pavilion Events Center. This now “shovel ready” project represents a significant, positive impact on the regional economy by creating dozens of sustainable jobs, and resources for the all citizens.

The architect is a “green builder” and the structure will include reused materials as available, a rain collection and holding system, a large solar panel array on the south facing roofs feeding the local grid and will be LEAD certified!

1) The pavilion itself will provide shade and protection for shoppers and vendors from summer weather variables. It will create 40+ small businesses as the market expands from 60 to more than 100 vendors. This 28 year old successful market has more than 5,000 shoppers in four hours on a peak Saturday. The market is located in an underserved area of Columbia and accepts food stamps, and can work with WIC vouchers.

2) The Pavilion Education Center is an enclosed section of the pavilion with the following highlights:

a. Center for public school children to gain education on sustainable living, health, nutrition, gardening and more

b. Partnered for programming with MU departments, MO Dept. of Conservation, Food Care Program, Dept of Health, the City of Columbia and many others.

c. Provide small farmers a certified kitchen for value added products, assistance with grant writing and business development.

d. Provide underserved populations with free classes on healthy, affordable cooking, nutrition, urban gardening, canning and preserving food and more.

3) The Pavilion Events Center will be the new and predominant tourism vehicle as it will be available at non-market times for events, festivals, and community gatherings.

 

12. Skip supporting documents

13. Check policies

 

Finally, IF YOU WANT BE A SUPERHERO please email the above text or anything you want to say to the following folks:

 

·         Representative Steve Hobbs District 021  573-751-9458 Steve.Hobbs@house.mo.gov

·         Representative Stephen Webber District 023  573-751-9753 Stephen.Webber@house.mo.gov

·         Representative Paul Quinn District 009  573-751-4028 Paul.Quinn@house.mo.gov

·         Representative Mary Still District 025  573-751-1169 Mary.Still@house.mo.gov

·         Representative Chris Kelly District 024  573-751-4189 Chris.Kelly@house.mo.gov

·         Senator Kurt U. Schaefer   (573) 751-3931 To email go to his website.

 

ALL DONE!  Now, wasn’t that easy?  Thank you so much for your support.

 

 

News from the market:

Early spring produce on hand this week will include lettuce, spinach, watercress, PEA SHOOTS (see recipes below) and green onions.  Lamb, pork, beef, goat cheese, trout, honey, eggs, mushrooms, chocolate, granola bars, PECANS and baked goods will all also be available for your dining pleasure. PLANTS PLANTS PLANTS galore!  Herbs, tomatoes, broccoli, peppers, flowers and bedding plants!  (Remember, last frost date for our area is May 15^th.  Planting certain plants before this date can result in losing them in a freeze.  See more information below!)

 

Do YOU have a Market Pavilion Shopping bag?  As a thank you from Sustainable Farms and Communities for any donation of at least $20 to the Pavilion Project,  donors will receive a roomy and attractive canvas tote bag emblazoned with the slogan “if you build it, your neighbors will come!”

Get yours this Saturday!

 

Entertainment this week will be Dave & Dyno.

 

News of our World, large and small…

Native Plant Sale – Bradford Research & Extension Center, April 11 from 10 a.m. – 2 p.m.  http://aes.missouri.edu/bradford/events/native-plants.php

Curious about last frost date where you are?  http://www.victoryseeds.com/frost/mo.html

Will New Food Safety Bills Really Outlaw Backyard Gardening and End Farmers’ Markets?  http://www.alternet.org/story/135002/

http://www.organicconsumers.org/articles/article_17355.cfm

 

There are much scarier food safety bills than HR 875 in Congress

http://www.ethicurean.com/2009/04/03/food-safety/

http://seattletimes.nwsource.com/html/localnews/2008969203_ire02.html

http://seattletimes.nwsource.com/html/localnews/2008396215_mrsaday1.html

 

Can restaurants do healthier food?

http://www.foodpolitics.com/2009/04/can-restaurants-do-healthier-food/

 

And below find recipes for pea shoots (check out Beau Solais at the market for this new find!!)

Eat Well.  Live Well.  Be Well.

Victoria

Info Cafe Outreach Coordinator

 

 

Pea shoots

By Cindy Lee, Chronicle Staff Writer

Whenever I go out to eat Chinese food, I order sautéed greens as a side dish. Recently, my friend and I went to R&G Lounge in San Francisco and after flipping through the menu, we chose our meat and starch dishes, then moved on to pick our greens. My eyes landed on the table next to us, where a couple were enjoying a simple meal of fried whole fish, white rice and a plate of what looked like stir-fried alfalfa sprouts. When I found out they were pea shoots, I ordered them right away.

What I got was a vegetable so fresh I could almost taste the color green. Stir-fried with garlic cloves, the wilted shoots maintained a crunch and were earthy and sweet at the same time.

After that meal, I spotted pea shoots again at Out the Door at Westfield San Francisco Centre. This time, the greens were stir-fried with caramelized shallots and a bit of fish sauce, making them sweet and savory. Wanting to re-create this dish, I headed to the farmers’ market.

When I asked a vendor for pea shoots, he pointed to a bunch of leafy greens with tendrils on top. Puzzled, I described what I was looking for and was told those were pea sprouts. I came home empty-handed, but determined to figure out the difference between the two.

According to Charles Phan, owner of Slanted Door and Out the Door, pea sprouts are the new tender shoots of pea plants, while pea shoots refer to the more mature, but still tender shoots with its leaves and tendrils. The term “pea shoots” is often used interchangeably in Asian cuisine because they are the same plant, just in different stages of maturation.

Traditionally, pea shoots were grown in Asia but are now harvested by local farmers because of their great taste and health benefits. They are high in protein and a good source of fiber, calcium, carotene, vitamins B-1 and C and niacin. Pea sprouts are found year-round in many Asian grocery stores, while pea shoots are more seasonal and are now available at farmers’ markets and some grocery stores.

Harvested from the snow pea plant starting in early spring, pea shoots and sprouts taste like the sweet pods we normally see in salads, stir-fries and pastas. As expected, the sprouts have an earthier flavor, while the mature shoots are simply sweet. Both can be eaten raw or lightly cooked, but remove coarse stems when using older shoots.

How to select: Look for freshly cut stalks and succulent, bright green leaves.

How to store: The vegetable tastes best when eaten right away but can be wrapped up in paper towels and refrigerated for up to four days.

 

Young Pea Shoots with Caramelized Shallots

This recipe is from Charles Phan and is served at his restaurant, Out the Door, this time of year. Traditionally, it is part of a multicourse meal with some sort of fish or meat, but can also be enjoyed simply with a bowl of steamed rice. If using mature pea shoots with leaves, cook for a bit longer.

INGREDIENTS:

2 tablespoons canola oil

1 small shallot, thinly sliced

2 teaspoons minced garlic

3/4 pound pea sprouts or young pea shoots

2 tablespoons rice wine

1 tablespoon chicken stock

1 tablespoon fish sauce

INSTRUCTIONS: Heat up a dry wok or skillet on low heat. Add oil and once it gets hot, add in shallots and cook over low heat until shallots begin to caramelize, about 5 minutes. Add garlic and cook until it begins to get fragrant, about 5 seconds. Stir in pea shoots, rice wine, chicken stock and fish sauce. Continue to stir pea shoots until wilted, about 1-2 minutes.

Serves 2 individually, 4 as part of a meal

PER SIDE-DISH SERVING: 190 calories, 9 g protein, 26 g carbohydrate, 7 g fat (1 g saturated), 3 mg cholesterol, 359 mg sodium, 3 g fiber

 

Stir-Fried Young Greens with Ginger and Chile        

This recipe, a slight variation on the one above, is from Niloufer Ichaporia King, author of “My Bombay Kitchen,” who says that in the Seychelles, Mauritius and Reunion, all manner of greens, including watercress, are cooked very simply with shredded or chopped ginger, a tiny bit of garlic and either fresh green or dried red chile. It is a wonderful way of showing off the intrinsic flavor of the greens themselves.

INGREDIENTS:

2 loosely packed quarts snow pea shoots or other young and tender greens (amaranth, Chinese water spinach, young greens from pepper or squash plants, or regular spinach)

1 to 2 tablespoons peanut or corn oil

2 thin, quarter-sized slices of fresh ginger, julienned or chopped

1 chile, whole dried red or fresh green, slit to the stem

1 garlic clove, sliced or minced (optional)

1/4 cup chopped onion (optional)

Salt to taste

INSTRUCTIONS: Wash and trim the greens. Set aside.

Heat a wok or other deep pan; add the oil and when hot, toss in the ginger, chile, garlic and onion. Let sizzle for a moment, add a couple pinches of salt, then toss in the greens. Stir-fry, then cover for a moment to let greens sweat and cook to doneness. Turn out into a serving dish. That’s all. The whole operation takes less than 5 minutes. Serve hot or at room temperature.

Note: Cooking the greens in successive small batches works better than trying to deal with great billows of leaves all at once.

Serves 2 to 4

PER SERVING (4 servings): 55 calories, 3 g protein, 4 g carbohydrate, 4 g fat (1 g saturated), 0 mg cholesterol, 88 mg sodium, 3 g fiber.

 

Fish-Stuffed Chiles in Cream with Pea Shoots

From cookbook author Jay Harlow.

INGREDIENTS:

8 Anaheim or poblano chiles

1 large red bell pepper, seeded, thinly sliced

1 large onion, thinly sliced

1 tablespoon olive oil

Salt and pepper to taste

1 cup whipping cream

1 tablespoon plain yogurt

1 pound fillets of mild white fish

Juice of 1 lemon

1/2 pound pea shoots

INSTRUCTIONS: Broil the chiles and bell pepper, turning occasionally, until skins are blistered and blackening all over. Place peppers in a bowl, cover and let stand 15 minutes. Slowly saute onion in oil with a pinch of salt until soft and golden. Add cream and yogurt, bring to a boil and reduce by a third. Season with salt and pepper.

Peel peppers. Make a slit in the side of each chile; remove seeds and ribs. Cut red pepper into strips, combine with onion in skillet. Spread a little of the mixture in a shallow bake-and-serve dish, along with any pepper juices that have collected in the bowl.

Preheat oven to 400 degrees. Cut fish into 8 long, narrow strips that will fit inside the chiles. Season fish with salt, pepper and a squeeze of lemon juice. Stuff each chile with a portion of fish, close with a toothpick and place in the dish. Pour remaining cream mixture over all. Bake, uncovered, for 10 minutes. Meanwhile, steam pea shoots just until tender.

Serve chiles from baking dish, spooning a little of the cream and onion mixture over each serving and scattering pea shoots around the outside.

Serves 4

[youtube=http://www.youtube.com/watch?v=kN-w5Qa_ntM]

[youtube=http://www.youtube.com/watch?v=FSmBA5_OQV4]

[youtube=http://www.youtube.com/watch?v=Hca3YX0vlNA]

[youtube=http://www.youtube.com/watch?v=7kRC0XEK2Zc]