Archive for June, 2009

Good morning, everyone! 

This is an incredibly quick note as I’m running out the door!

It was good to see so many of you at Chris McD’s last night for our regular Friends of the Pavilion gathering.  Music was especially fine.  If you missed it, but don’t want to miss another, talk with Casey at the Information Café on Saturday morning about what happened and what is happening in the future.

News from the market:

Don’t forget the Monday AND Wednesday markets from 4 – 6 p.m.!  If you haven’t been, stop by!  I think you will be surprised at the grand display of vendors and produce!  It is well worth making the time.

The featured product at this Saturday’s market is BLUEBERRIES!  Other produce on hand this week will include pie cherries, SWISS CHARD,  rhubarb,  tomatoes, bok choy,  snow peas, sugar snap peas, GREEN BEANS, NEW POTATOES, BROCCOLI,  yellow potatoes, onions, various greens and spinach.  Lamb, pork, beef, buffalo, goat cheese, fresh TROUT, honey, eggs, various types of mushrooms, chocolate, granola bars,  FRESH PASTA,  pecans and baked goods will all also be available for your dining pleasure. PLANTS PLANTS PLANTS and CUT FLOWERS are also available.

Entertainment this week is Columbia Housing Authority Youth Choir, a real treat!

THIS SATURDAY – KNIFE SHARPENING Brook Harlan & Carri Risner from the Culinary Arts Dept will be available to sharpen your knives for a fee to benefit the Culinary Arts Dept students. Plan now to update your kitchen utensils.

 News of our World, large and small…

Wednesday, June 17th  6-8 p.m. Stream Extravaganza at Flat Branch Park     Enjoy an evening of fishing poles, funs, frogs, nature tattoos and more the whole family.  Family Fun Fest will also feature bounce houses, face painting, and a City firetruck and police car.  A collaboration of the City of Columbia and Boone County Public Works.

July 18^th – CORN FEST at the Columbia Farmers’ Market

August 1 – TASTE OF THE COLUMBIA FARMERS’ MARKET  more details forthcoming

 

and for some interesting reading & viewing, check out these links:

Happy Solstice, Victoria

Info Cafe Outreach Coordinator

http://www.farmersmarketpavilion.org/

 

http://southernfood.about.com/od/blueberrycakerecipes/

Cook Time: 50 minutes

Ingredients:

·         2 cups blueberries, fresh or frozen

·         2 tablespoons lemon juice

·         1 cup all-purpose flour

·         2 teaspoons baking powder

·         1/4 teaspoon salt

·         1/2 teaspoon ground nutmeg

·         3/4 cup sugar

·         1/2 cup milk

·         1 large egg

·         1/4 cup melted butter

·         1 teaspoon vanilla

·         1 cup sugar

·         1 tablespoon cornstarch

·         1 cup boiling water

Preparation:

Place blueberries and lemon juice in an 8×8-inch baking dish. In a medium mixing bowl, mix together flour, baking powder, salt, nutmeg, and 3/4 cup sugar. Beat in milk, egg, melted butter, and vanilla. Spread over berries. Mix 1 cup sugar with cornstarch and sprinkle over batter. Pour boiling water over all. Bake at 350° for 40 to 50 minutes.

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=124475&servings=9

 

Ingredients:

 

LEMON CREAM SAUCE: 2 teaspoons cornstarch 1/2 cup sugar 2/3 cup water 2 tablespoons lemon juice 1 cup heavy cream PUDDING: 2 cups all-purpose flour 1 1/2 cups sugar

2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 3/4 teaspoon ground cinnamon 2/3 cup butter or margarine 2 eggs 3/4 cup milk 2 cups fresh blueberries, rinsed and dried

 

Directions:

1.

In a small saucepan, combine the cornstarch and sugar. Stir in water; cook and stir until thickened and clear. Remove from the heat; stir in lemon juice. Cool. In a mixing bowl, whip the cream; fold cooled mixture into cream. Cover and refrigerate until ready to use. For pudding, combine dry ingredients in another mixing bowl. Cut in butter with a pastry blender until particles are the size of small peas. Add eggs and milk and beat on low until thoroughly combine. Spread into a greased 9-in. square baking pan. Sprinkle berries over batter. Bake at 350 degrees F for 50-55 minutes or until cake tests done. Serve warm or cold with Lemon Cream Sauce.

Good morning, everyone!

What an incredibly lovely day! Remember, the market is OPEN today from 4 – 6 p.m. for the Wednesday market, rain or shine. This is a great way to pick up ingredients for a yummy and healthy mid-week meal.

Did you check out  http://informationcafe.wordpress.com/2009/06/09/some-fun-at-the-columbia-farmers-market/  ?  The man behind the camera in those videos is Casey Corbin, the Executive Director of the Market Pavilion Project! If you haven’t done so already, you should stop by the Information Café at the Columbia Farmers’ Market and talk with Casey about all the exciting things that are happening. Find out about becoming a seed and becoming the owner of your VERY OWN Pavilion Shopping Bag. Don’t leave home without it…

News from the market:
Don’t forget the Monday AND Wednesday markets from 4 – 6 p.m.! Strawberries ARE available on Monday and Wednesday while the season lasts.

The featured product at this Saturday’s market is PIE CHERRIES. (See recipes below for my exploration into pig heart and pie cherries…not together, but delicious nonetheless!)

Other produce on hand this week will include asparagus, rhubarb, tomatoes, lettuce, spinach, arugula, bok choy, chives, green onions, green garlic, mustard greens, and herbs, including mint, cilantro, thai basil and lemon grass. 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. PLANTS PLANTS PLANTS and CUT FLOWERS are also available.

Entertainment this week is Eco Gitano, always a hot time!

Tuesday, June 16, 2009 – Friends of the Market Pavilion will be gathering to relax and socialize at Chris McDs on Forum next to Schnucks. Details forthcoming.

Saturday, June 20 – Brook Harlan & Carri Risner from the Culinary Arts Dept will be available to sharpen your knives for a fee to benefit the Culinary Arts Dept students. Plan now to update your kitchen utensils.

News of our World, large and small…

Thursday, June 11 5:30 p.m. – Columbia Board of Health meeting. CHICKENS will once again be discussed. For more information on in-town ownership of chickens and moves to change regulations, contact Mary at mary.ellen.stilwell@gmail.com

Sunday, June 14, 3 – 5 p.m. – Chert Hollow Farm Tour REGISTRATION REQUIRED. Eric and Joanna will open their farm to folks. Discussions will be held on growing and management practices such as integrated organic farming, including the fields, fruit plantings, forests and animals. No cost, but registration is required. For more information email contactus@cherthollowfarm.com.

Wednesday, June 17th 6-8 p.m. Stream Extravaganza at Flat Branch Park Enjoy an evening of fishing poles, funs, frogs, nature tattoos and more the whole family. Family Fun Fest will also feature bounce houses, face painting, and a City firetruck and police car. A collaboration of the City of Columbia and Boone County Public Works.

and for some interesting reading & viewing, check out these links:
Eric Schollser, co-producer of Food Inc on Stephen Colbert: http://www.comedycentral.com/colbertreport/full-episodes/index.jhtml?episodeId=229547

Link to USDA Nat’l Farmers’ Market Manager Survey http://www.lavidalocavore.org/diary/1859/farmers-market-trends

Vandana Shiva on Gandhi for Today’s World: Some say terrorism makes Gandhi irrelevant. Vandana Shiva, farmer, seed saver, and global justice activist, says we need him more than ever. http://yesmagazine.org/article.asp?id=3517

This week’s recipes below come with a story, from my very own kitchen. If you want the story, send me a note at informationcafe@gmail.com and I’ll send you the full text, but for now, recipes for Panko Pan-fried Pig’s Heart and Poor Man’s Cobbler.

Eat Well. Live Well. Be Well.

Victoria
Info Cafe Outreach Coordinator

http://www.farmersmarketpavilion.org/

The Magically Gifted Panko Pan-Fried Pig’s Heart Salad with toasted Ciabatta. (I’ve added the specific vendors I utilized, but feel free to explore!)

1 pig’s heart (Crockers Pork Products)
2 cups or so of whole milk (Weiler’s south of the main market)
1 cup of flour, salt and peppered
2+ cups of garlic panko (start with 1 cup and add as needed) with a TBLSN or so nutritional yeast
Enough lettuce for 4 salads (got this from our mini-farm, but we have extra if you are in need!)
2 small beets (the ringed kind, talk to Jeremy at Deep Mud)
2 small carrots (same as the beets)
Snap peas (Phil’s Garden)
Tablespoon of dill leaves (Kim’s)
Raisins
¼ cup white balsamic vinegar
¼ cup walnut oil

Soak pig’s heart in milk overnight. Next evening dump off the pink milk down the drain. Preheat oven to 225 degrees. Cut the pig’s heart into nugget sized pieces. Salt & Pepper the pieces and let sit for a few minutes while oil heats up. Drench nuggets in flour. Dip in egg batter. Drench in Panko. Panfry in heavy skillet on medium heat (do not get it too hot or the panko burns but the pork isn’t done). I used safflower oil to fry in, adding more as it got soaked up. Do small batches of ten or so and keep the finished nuggets in the oven to warm while you fry the rest.

While your batches are frying, prepare your lettuce in whatever way you like your lettuce, grate the beets and carrots onto the lettuce, snap the peas, cut the dill finely onto the salad. Put raisins into a side bowl and cover with the vinegar and walnut oil.

Once all the nuggets are pan fried, assemble the salad on the plate, add raisins, a bit of the dressing you used to soak the raisins, and as many nuggets as you care to try.

I added a nice toasted buttered ciabatta from Uprise as the side.

Poor Man’s Cobbler (Victoria style)

1 container of pie cherries from Mary at Highland Farms
Handful of gooseberries
½ stick butter
1 cup flour
½ – 1 cup sugar (to your taste)
2 tspns baking powder
¼ tspns salt
1 cup milk
1 tspn ground cinnamon
½ tspn ground nutmeg or allspice

First, follow the recipe that Mary gives for pie cherry sauce. You want it juicy! At end, add gooseberries to hot cherry sauce, for tartness.

Preheat oven to 350 degrees. Put butter in small square glass baking dish. Warm in oven until melted.

Mix all other ingredients together in a bowl. (I found that I needed more milk to make a batter consistency, but it may have been because I was using coconut milk.) Pour batter into buttered dish. Spread cherry/gooseberry sauce over batter. Do not mix, but do spread fruit over a large portion of the top. Bake 45 – 60 minutes, until bread part is baked to your satisfaction. Eat alone or with ice cream. Enjoy.

Hello everyone,

Casey Corbin, SF&C’s Executive Director here.  I wanted to thank all of you for your continued support of the Pavilion project and ask you to now express your support by making a donation or pledge to help make it a reality.  We have had over 5,000 shoppers at the market on some Saturdays.  Imagine if most of them gave a donation toward the Pavilion!  With your help, it will be built and you will see your market grow in the number and diversity of vendors and in all that the market offers the community.  The Pavilion creates many new jobs, an education center and a beautiful setting for events of all kinds.  Join us in building the Columbia Farmers Market Pavilion.  Remember SF&C is a 501c3 nonprofit so your donations are tax deductible.

The best quote I overheard at the market was from a crowd of folks who had run into each other randomly at the market last Saturday and I heard: ”Isn’t it great to be somewhere where you run into people you love.”  I think that sums it up quite well!  The market is a place to shop to be sure, but it is also a place to see friends and make new friends!  See you there.  Here are some new videos for you to enjoy!

[youtube=http://www.youtube.com/watch?v=naUg1nAyWs4]

[youtube=http://www.youtube.com/watch?v=Nfrkd0PJx08]

[youtube=http://www.youtube.com/watch?v=P4IHsAzlJWo]

[youtube=http://www.youtube.com/watch?v=oW7gXAdnIjw]