Archive for the ‘Weekly newsletters’ Category

The Pavilion Voice (For Now)  March 14, 2010

The Columbia Farmers’ Market Pavilion Newsletter

Presented by Sustainable Farms and Communities, Inc.

 

Today’s Quote: Value Health!
So many people spend their health gaining wealth, and then have to spend their wealth to regain their health. A. J. Reb Materi

CALL TO ACTION - WE NEED MORE VOLUNTEERS TO REGISTER SOON!!!
Do you have an hour or two to spare on a Saturday morning to help us run the SF&C booth at the Columbia Farmers’ Market? It is a blast!! We need volunteers to talk with people who stop by, help to accept donations for bags and to just have fun! Your time will play a vital role in our mission! Contact Casey at 823-3663 or casey@farmersmarketpavilion.org if you can help!!! Hours needed are between 7:30 – 12:30 every Saturday morning.

HELP NAME THIS BLOG CONTEST! Two More Weeks! What is YOUR bright idea?
So… got any bright ideas on what we should call this Blog? Send me your suggestions and if we use your idea you will receive (drum roll): Our Gratitude (yeah so!) An interview between you and I posted in the Blog (Nice) $25 in Market Tokens! (SCORE!)

Subject: I Think I’m Clever
To: casey@farmersmarketpavilion.org

< 55

 A NEW CSA – Happy Hollow Farm – Boonville
http://www.happyhollowfarm-mo.com
Happy Hollow Farm CSA welcomes families and individuals to become members or “subscribers”.  Each membership receives a box of seasonal produce every week during the 25 week growing season (mid-May thru the end of October).  In exchange, members sign a contract for the season, agree to pay in advance, and help with some of the harvesting and distribution of the share boxes.

The farmer and the consumer thus provide mutual support and share in the risks and benefits of food production.  Both partners also　share in the enjoyment and rewards of small-scale farming. The goal at Happy Hollow Farm CSA is to provide the highest quality produce possible. They strive to offer the most organized, effective and fun way for the members to buy seasonally fresh food directly from a local farm.

Community-supported agriculture farms began in the early 1960s in Germany, Switzerland, and Japan as a response to concerns about food safety and the urbanization of agricultural land. Groups of consumers and farmers in Europe formed cooperative partnerships to fund farming and pay the true costs of ecologically sound and socially equitable agriculture.

A look at the farmer: Liz Graznak

• Born & raised in Columbia Missouri.　
• Undergrad – Coe College in Cedar Rapids Iowa, majored in Environmental Studies & German
• Masters Degree in Plant Breeding (genetics mostly), Cornell University in Ithaca, NY 　
• Worked for The Accokeek Foundation
• General Manager of Superior Garden Center for 6 years, left late fall 2009
• Bought farm in November of 2007
• Started Happy Hollow Farm Spring of 2008

< 55 is a look at local food enterprises, initiatives and the folks that make it happen. If you have an idea for our next article, let us know!

IN THE KNOW - Come inside on a hot Saturday!
Did you know that the pavilion will not only keep rain off of you while you shop, but it will also allow for many new vendors! There will be more than 100 vendors for you to enjoy! Not only that, the indoor education center will give you a place to escape the heat, use a clean bathroom or baby-changing station and you can check out whatever activity is going on indoors that Saturday. Maybe it is a canning demonstration or a cooking class using the what’s-in-season ingredient of the day!! The indoor center will be 5,000 square feet with offices, a commercial kitchen and a great room for activities. Can you see it? Well, all you need to do now is make a tax deductible donation to make it possible. We can work with on multi-year pledges.

This is your one chance to make a substantial investment in the long term health of the market and the community. Without the Pavilion the market is not guaranteed a permanent home!!! We need everyone to make a contribution and to keep giving as you can. This may take three to five years, but if each year you give an amount equal to how you value the market and the health of your community, we will make it happen!!

If you want to help or you want more information, please call Casey at 823-FOOD.

WHAT’S NEW? 

Photo Contest
Thanks to our board and committee member Peter Meng for his great idea…the contest will be called: “The Columbia Photo Eating Contest…How many photos can you eat?”

In short, it will have professional, amateur and non-juried categories and will focus on ALL aspects of local foods- the CFM, restaurants that serve local, gardens, farms, farmers, picnics with local foods, etc. There will be an entry fee for the juried categories and great prizes to the top three winners. We will have more details soon.  Would you like to be on the committee to iron out the details of the contest? Help to find prizes? Contact me! We want to have this ironed out within a few weeks.

WHAT CAN YOU DO?
We need to show potential major contributors that we have thousands of documented donors. Please VISIT our booth each Saturday at the market and make a donation. If you will pay with a check or please fill out a donation form, we can properly thank you AND be able to document your contribution. Please give what you can!

FACEBOOK! I dare you to get local friends to join OUR group in the next 72 hours.
JOIN the Pavilion Facebook page, which can be found by searching for “farmers market pavilion” at www.facebook.com.

FEATURE ARTICLE – Health Benefits of Fresh Foods

University scientists, federal regulators, and our mothers are all in agreement: Eating fresh, organically grown vegetables and fruits, whole grains and legumes — results in a lower risk of many types of cancers and chronic diseases, and promotes healthy aging and higher energy levels.

Click here for the full article
http://www.whfoods.com/genpage.php?tname=faq&dbid=3

Your Support is Always Appreciated!  Click the link below for the easiest ways to become a part of your Pavilion http://www.farmersmarketpavilion.org/donate.html

　

　

　

　

　

　

　

 

Good morning, everyone! 

Does anyone else feel full to overflowing?  The garden is bursting forth with produce, weeds and invaders at a rate that is, sometimes, daunting for this part-time gardener.   Juicy summer events are happening everywhere one looks, friends moving, friends passing through, celebrations of every sort.  Summer and sun and ripe blueberries and sunburn and cold lemonade and the smell of bar b q and vacation time…and and and…summer is the time of lots of “ands” but this morning, I smelled it:  Autumn.  Harvest.  The point where the fecundity of the summer meets the turning of the Wheel.  The time to celebrate all of our bounty.

Columbia Farmers’ Market, Sustainable Farms and Communities, the Pavilion Project AND many local restaurants and entertainers will be celebrating the best that this time has to offer at

THE TASTE OF THE MARKET

Check it out: http://www.farmersmarketpavilion.org/tasteofthemarket.html

Mark your calendar!

August 1, 2009 6 pm!!!

 

- The best local foods transformed into culinary masterpieces by the best local chefs!

 

- Music by Ironweed and Northwoods

http://www.ironweedbluegrassband.com/

http://thenorthwoodsmusic.com/fr_index.cfm

 

- Wine and beer sampling

- Children’s Activities

- And an outdoor movie on a big screen!

 

All for only $5!! Kids 12 and under FREE!

 

We look forward to seeing you there.  (If you are interested in volunteering, please reply to this email!)

 

News from the market:

 

Peaches are still available on Monday and Wednesday, as well as Saturday.

Sweet Corn is available on Wednesday and Saturday.

The featured product at this Saturday’s market is BLACKBERRIES!  Other produce on hand this week will include cantaloupe, green pepper, okra, green beans, potatoes, yellow squash, zucchini, cucumbers, sweet onions, tomatoes and so much more.  GYRO MEAT, lamb, pork, ORGANIC 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. LIME PICKLES are back!

Also find herbs, cut flowers, bedding plants, hanging baskets and patio pots, for eye and nose nourishment.

Entertainment this week is Columbia Housing Authority Youth Choir, a real treat! AND the always enjoyable MERE MORTALS.

 

For more information on what is happening at the market, check out http://www.columbiafarmersmarket.org/

 

News of our World, large and small…

WHAT?  Columbia Farmer Market only has 139 votes?

 I can’t believe only 139 love you the Columbia Farmers’ Market!  Please visit http://www.care2.com/farmersmarket/search/?state=MO to vote for the Columbia Farmers’ Market.  Help us win $5000 toward the good of the market!

 

Urban Hen Website – links available to survey and petition!  http://columbiaurbanhens.wordpress.com/

 

Food, Inc., the new documentary exposé on the perils of America’s industrialized food industry, opens at Ragtag Cinema (10 Hitt St. Columbia, MO 65203) on Friday, July 24.  For showtimes (posted each Monday) and ticket information, please visit Ragtag Cinema’s website at http://www.ragtagfilm.com

 

Former volunteer of the Information Café honored as the Very Best in Youth – http://verybestinyouth.nestleusa.com/Winners/Bio-Detail.aspx?Winner=2765f299-01fa-444a-ba2a-e432a6c4f57b

 

And interesting reading and listening…

Hog Farm Lawsuit settled for $1.1 million, near Kansas City http://www.kansascity.com/115/story/1334390.html

And more on the subject…Loathe Thy Neighbor?  http://hsus.typepad.com/wayne/2009/07/factory-farm.html

Does Gardening Make for Better Sex? http://www.chelseagreen.com/content/does-gardening-make-for-better-sex/

And more on the topic…The Good Sex Diet – interview with Ellen Barnard http://staff.hummingbirddistribution.com/kathleenshow/interviews/Ellen_Barnard2.mp3

 

And for those who love the recipes, please check out this very lovely New York Times link about salads, salads, salads!!  (We tried the blueberry/carrot/sunflower seed…and it was absolutely lovely.)  Thanks, Jim, for the link and the delicious dinner!

http://www.nytimes.com/2009/07/22/dining/22mlist.html?_r=2&em

 

Eat Well.  Live Well.  Be Well.

Victoria

Info Cafe Outreach Coordinator

http://www.farmersmarketpavilion.org/

 To get these regular newsletters by email, please contact us at informationcafe@gmail.com

Good morning, everyone! 

What a preciously lovely day out there!  This is my idea of perfection…

The big news of this week is CORN at the Wednesday, July 1^st market  TODAY starting at 4 p.m. AND at the Saturday, July 4^th market starting at 8 a.m.!  Show up early!

News from the market:

Do YOU LOVE your Columbia Farmers’ Market?  Would you like to see an easy $5000 go toward the Pavilion Project and related events and projects?  Check out http://www.care2.com/farmersmarket , put in Missouri, then search by “C” for Columbia, choose Columbia Farmers’ Market.  You can vote anonymously but you must list your name, email and zip code.  Also you will be asked to tell WHY you support Columbia Farmers’ Market so POUR IT ON!!!

 The featured product at this Saturday’s market is PEACHES.  (see recipes below for Savory Stone Fruit Salads)

 Other produce on hand this week will include CHERRIES, green beans, snow peas, sugar snap peas, Swiss chard, beets, zucchini, yellow squash, tomatoes, herbs, cucumbers, sweet onions, broccoli, new potatoes, yellow potatoes and CORN!!   Spicy lamb sausage and other lamb products, pork, organic beef, buffalo, goat cheese, fresh trout, honey, eggs, PASTA, 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 will be the toe-tapping Curreykorn Family Band. 

July 18^th – CORNFEST

July 28^th – Crepe cooking demonstration.

August 1^st – 2^nd Annual TASTE OF THE COLUMBIA FARMERS’ MARKET

 News of our World, large and small…

 Urban farming movement “like a revolution” http://www.cnn.com/2009/LIVING/06/29/bia.urban.farming/index.html

What is HR2749?  Here is one point of view – http://www.peaceteam.net/action/pnum996.php

Do you know about yard sharing???  Find out more at http://hyperlocavore.ning.com/

Check out one woman’s adventure with “Cooking Away my CSA” http://flourgrrrl.blogspot.com/

(and thank you Leslie Conn for the great link suggestions this week!)

 

 

This week’s recipes below come from our friends on the West Coast at the San Francisco Chronicle.  Hope you enjoy!

Eat Well.  Live Well.  Be Well.

Victoria

Info Cafe Outreach Coordinator

http://www.farmersmarketpavilion.org/

 

Savory Stone Fruit Salads

By Olivia Wu, former Chronicle Staff Writer

You can woo a woman in many ways. Jeremy Fox, former chef de cuisine of Manresa in Los Gatos and now executive chef of Ubuntu restaurant in Napa, did it with a panzanella that contained honey-sweet grilled peaches.

“I made it for Deanie’s family the first time I went over there to cook,” says Fox, who is the chef at Ubuntu, the vegetable-focused restaurant in downtown Napa.

So there he was, cooking for Deanie’s father, mother, grandparents and brothers and sisters at their home in Sunnyvale. No pressure, right?

Fox created the recipe shortly after he and Deanie Hickox met in the kitchen of Rubicon in San Francisco. She was working in the pastry department; he was a new arrival from Atlanta. He still remembers the menu that day six years ago — squash blossoms stuffed with chard stems, a chicken galantine, boned and stuffed with green garlic, and the grilled peach panzanella.

The recipe worked. He got the girl (they are married), and now, “Every time I visit, they want me to make this dish.”

Using stone fruits in a savory context comes easily to Fox. He creates dishes such as Green Bean & Santa Rosa Plum Salad, and Roasted Chioggia Beets with Nectarine Juices for Ubuntu’s small-plates menu.

Stone fruits are eminently versatile, he says. “You can eat them raw or grilled. Those grilled things are really good with a little bit of sea salt to counteract the sweetness and tartness.” And now, at the height of the stone fruit season, you can’t get enough of them.

Fox should know about peaches. He grew up in Georgia. “I remember the peach blossoms in spring all around Atlanta.” His grandmother and aunts would drive from fruit stand to fruit stand, looking for the ripest stone fruits.

“It was a big deal if they found a new stand for riper peaches. They would go to one stand for plums, another for peaches, and they would drive an extra 15 miles to get to another stand,” he says.

His grandmother would simply eat the peaches and plums fresh. Occasionally she would turn a bumper crop into jams and conserves.

He, however, was more of a fast food fiend through high school — until he went to Johnson and Wales Culinary School (then in Charleston, South Carolina). When he graduated and returned to Atlanta, he worked under an ingredient-driven chef who would have the kitchen staff stay late at night pitting fresh cherries after dinner service.

What still gets him about a peach is “the whole package — the sweetness, acidity, texture, the juiciness of it, the appearance inside that’s not like outside, and the difference in the color, near the center,” he says.

How to select:If you expect to enjoy peaches or nectarines within a day or two, look for fruit that gives slightly when gently pressed and give off a pleasingly sweet aroma. If you are purchasing fruit to eat later in the week, look for fruit that is firm to the touch; it will ripen within three to four days. Choose plums that are firm but not too hard.

How to store: If your kitchen is cool (between 50 and 77 degrees), keep peaches and nectarines stem-end down on the kitchen counter. They will ripen at the higher end of that temperature range; once ripe keep at the cooler part of the temperature range but avoid refrigeration, which causes mushiness. Plums can be refrigerated for several days.

Grilled Peach Panzanella

This is the dish that chef Jeremy Fox used to court Deanie Fox’s family. For gardeners who grow many basils, Fox suggests, “The more varieties the better.” The Acme Bakery herb slab is an important part of this recipe specified by chef Fox. In a pinch, another herb bread may be used.

INGREDIENTS:

4 peaches, halved and pitted

1/2 loaf Acme Bakery herb slab, halved lengthwise

About 1/2 cup extra virgin olive oil

Sea salt to taste

1 shallot, minced (root end reserved)

2 tablespoons white balsamic vinegar

2 to 3 tablespoons minced basil

Freshly ground black pepper to taste

1 bunch arugula

1 large ball fresh mozzarella, cut into 1/2-inch dice

INSTRUCTIONS: Prepare grill. Lightly brush peaches and bread with about 1/3 of the olive oil and season with sea salt. Over a light to medium fire, grill peaches and bread. Look for peaches to loosen from their skins, about 30 minutes. Remove the bread as soon as it is just toasted, about 3 minutes per side. Rub the reserved root end of the shallot on warm bread.

Cut bread into 1-inch cubes and allow to cool slightly. Cut 4 of the peach halves into 1/2-inch pieces. Mince the other 4 halves quite finely.

Pour remaining olive oil into a large salad bowl; add minced shallot, vinegar, basil and fine chopped peaches. Stir to form a vinaigrette. Season with salt and pepper. Toss with arugula, bread, peaches and mozzarella. Serve family style.

Serves 6-8

PER SERVING: 290 calories, 7 g protein, 21 g carbohydrate, 20 g fat (5 g saturated), 17 mg cholesterol, 201 mg sodium, 2 g fiber.

 

Green Bean & Santa Rosa Plum Salad

Chef Jeremy Fox plays with the salty-sweet-acid dynamics of plums and pesto.

INGREDIENTS:

1 pound green beans, trimmed

5 Santa Rosa plums

Parsley Pesto:

1 clove garlic

Sea salt to taste

15 Marcona almonds, toasted and lightly salted + plus additional, chopped for garnish

1/2 cup parsley leaves

1/4 cup extra virgin olive oil

1 ounce Parmigiano Reggiano cheese, half grated fine + more shaved for garnish

1 lemon, zest and juice, to taste

Freshly cracked black pepper, to taste

INSTRUCTIONS: Blanch beans in boiling water until just tender, then remove and plunge them into ice water. Drain and set aside.

Slice plums 1/8 thick and arrange on individual plates with slightly overlapping slices, carpaccio style, on 4 individual serving plates.

For the parsley pesto: Using a mortar and pestle, crush garlic with a touch of salt. Add almonds and crush. Add parsley and olive oil and pulverize. Fold in cheese. Season with salt to taste. Alternatively, you may do this in a food processor.

Toss green beans in 3/4 of the pesto, lemon juice and salt. Spoon dollops of the remaining pesto on the plums. Arrange beans in a pile over the plums. Top with shavings of Parmigiano Reggiano, chopped almonds, lemon zest and cracked black pepper.

Serves 4

PER SERVING: 270 calories, 6 g protein, 22 g carbohydrate, 19 g fat (3 g saturated), 5 mg cholesterol, 120 mg sodium, 6 g fiber.

 

Roasted Chioggia Beets with Nectarine Juices & Marjoram

If you can find baby Chioggia beets and nectarines at the same time, this is a sublime dish. Chef Jeremy Fox likes it served warm.   (note from Victoria – anyone know what Chioggia beets are?)

INGREDIENTS:

20 baby Chioggia beets, washed

2 nectarines

3 tablespoons extra virgin olive oil

8 ounces fresh squeezed orange juice, or as needed

4 to 6 sprigs fresh marjoram, leaves stripped and stems reserved

1/4 teaspoon salt

1 teaspoon Champagne vinegar

Sea salt and black pepper to taste

Marjoram leaves, for garnish

INSTRUCTIONS: Preheat oven to 350 degrees.

In an 8-by-8-inch ovenproof dish, place whole beets, whole nectarines, olive oil, orange juice, 4 ounces water, marjoram stems and salt, making sure that the liquid goes halfway up the beets. Add more orange juice and water if necessary. Cover tightly with aluminum foil. Bake until beets and nectarines are tender, 45 minutes to an hour.

Remove beets while still warm, saving roasting juices.

Peel beets, slice in half lengthwise and place in medium bowl, and toss with champagne vinegar. Set aside.

Discard marjoram stems. Pit nectarines. In a blender or food processor, place nectarines and roasting juices. Blend until smooth. Strain through a sieve. Place warm beets on a serving plate, top with warm nectarine puree and season with salt and pepper. Scatter with 1 teaspoon of marjoram leaves.

Serves 4

PER SERVING: 210 calories, 3 g protein, 27 g carbohydrate, 11 g fat (2 g saturated), 0 cholesterol, 234 mg sodium, 4 g fiber.

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.

Good morning, everyone!  This is a late and to the point post…hope all of you are well.

If you are interested in helping out the Pavilion Project 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.  He’s the guy at the first stand with all the shopping bags…

Do YOU have a Market Pavilion Shopping bag?  As a thank you from Sustainable Farms and Communities for a suggested 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!”  The only local designed AND local produced canvas bag available in Columbia!  You will not only be supporting the Pavilion Project but you will be supporting local business as well! 

 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 DAIRY.  Check out our newest vendor, Weiler Dairy, near the southside entrance.  http://www.merchantcircle.com/business/Weiler.Dairy.660-883-5839/review/list

 

Other produce on hand this week will include asparagus,  RHUBARB (see recipes below),  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 John Stewart & Friends.
 

News of our World, large and small…

 

Saturday, June 6th - Columbia Area Career Center Culinary Arts Dept will hold a made to order omelet sale at the Columbia Farmers Market. Ingredients will be from the CFM farmers. All proceeds to benefit The Culinary Arts Dept students who are attending a national competition.

 

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.

 

and for some interesting reading, check out these blog articles:

 

Remarkable shift in Food System Debates – http://civileats.com/2009/05/20/a-remarkable-shift-in-food-system-debates/

Outsourced agriculture:  the new colonialism? -  http://www.foodpolitics.com/2009/05/outsourced-agriculture-the-new-colonialism/

 Fighting Buisness with Business:  Building the Conversation on Sustainable Food – http://civileats.com/2009/05/28/fighting-business-with-business/

 

This week’s recipes below are all about RHUBARB.  (If anyone tries the duck, invite me over – I’ll help create as well as eat!)

 

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

 

From our friends at San Francisco Chronicle -

 

Say rhubarb, and most cooks will add — almost automatically — strawberries. The two are a harmonious duo, accentuating each other’s strong points like a well-matched couple, and they look handsome together as well.   However, rhubarb has a life beyond strawberries, even a life beyond the dessert repertoire. In fact, strictly speaking, assertively sour Rheum rhabarbarum — a native of Asia, where historically its roots were put to medicinal use — is a member of the buckwheat family and therefore a vegetable rather than a fruit. Its acidity, when not disguised by large amounts of sugar, makes it an agreeable foil for rich, oily and slightly sweet meats, fish and poultry.

Chef Robbie Lewis gives duck breasts a double whammy of rhubarb: Liberty Farms duck breast is accompanied by a ragout of Le Puy lentils sparked with pieces of roasted rhubarb, as well as a watercress salad with shavings of raw rhubarb.   Used in small quantities, raw rhubarb is all right for most people, though moderation is key. Like spinach and sorrel, rhubarb contains oxalates, which can cause gastric distress in some and, eaten in large quantities, may contribute to the formation of kidney stones.
And whether raw or cooked, never consume the plant’s truly inedible leaves.

Cooks differ on which rhubarb is best, hothouse or field grown. Most agree that the field-grown stalks have more robust flavor and natural sweetness in addition to their acidity, but tend to be tougher and are best peeled before cooking. Many chefs like rhubarb cooked until it is almost but not quite soft, then allowed to continue softening in its own warm juices. Elizabeth Schneider, in her excellent book, “Vegetables from Amaranth to Zucchini” (William Morrow, 2001), advocates this method, which best preserves the appealing color.

How to select: Avoid stalks that have extensive discoloration at the root end or look wilted or mushy. A good rhubarb stalk should be virtually flat, brightly colored — from deep pink to assertive red — and as crisp as fresh celery.

How to store: Wrap in plastic, place in the vegetable drawer of the refrigerator and use within two days.

Rhubarb Chutney
From “The Complete Book of Year-Round Small-Batch Preserving” by Ellie Topp (Firefly Books, 2001).

INGREDIENTS:
4 cups sliced rhubarb
1 cup chopped dried dates
1 cup lightly packed brown sugar
1/2 cup chopped dried apricots
1/2 cup cider vinegar
1/4 cup finely chopped onion
1/4 cup finely chopped candied ginger
1 teaspoon curry powder
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon pickling or kosher salt

INSTRUCTIONS: Combine all ingredients in a stainless-steel saucepan. Bring to a boil over medium-high heat and cook, uncovered, for 8 minutes or until thickened and fruit is soft, stirring frequently.   Ladle into hot jars to within 1/2 inch of the top; cap appropriately.   Process in a hot water bath for 10 minutes for half pints, 15 minutes for pints.   Yields approximately 3 cups
PER TABLESPOON: 60 calories, 0 protein, 15 g carbohydrate, 0 fat, 0 cholesterol, 18 mg sodium, 0 fiber.

 

Duck Breasts with Lentil Ragout, Glazed Turnips, Watercress & Rhubarb Salad
This recipe comes from Robbie Lewis, previously chef at Bacar and Jardiniere in San Francisco.

INGREDIENTS:
For the lentils:
2 cups Le Puy lentils
1 orange
1 slice of bacon
1 onion, peeled but root intact
1 carrot, peeled
1 rib of celery
1 cup red wine
4 cups chicken stock
Salt and freshly ground pepper, to taste
For the vegetables:
2 tablespoons extra virgin olive oil 2 bunches baby turnips, or 12 ounces small turnips cut into 3/4-inch pieces
2 bunches radishes, trimmed
1 bunch fresh thyme, leaves minced
1 tablespoon Banyuls or sherry vinegar
2 stalks of rhubarb, trimmed and cut into 1-inch pieces

For the salad:
1 bunch watercress, hard stems removed
2 stalks of rhubarb, trimmed and very thinly sliced
1 bunch radishes, trimmed and very thinly sliced

For the duck:
6 Peking or Long Island duck breasts, about 6 ounces each; or 3 Muscovy duck breasts, about 14 ounces each Orange-Bay Salt (see recipe)
1 tablespoons extra virgin olive oil + 2 tablespoons
2 tablespoons unsalted butter
1 cup duck or chicken stock, reduced to 1/2 cup
1 tablespoon Banyuls or sherry vinegar

INSTRUCTIONS:

Lentil ragout: Put the lentils in a colander and rinse with cold water. Using a vegetable peeler, peel the zest off the orange, avoiding the pith. Tie the strips of peel together with kitchen twine. Juice the orange and set aside for later. Cook the bacon in a large, heavy saucepan over low heat until the fat is rendered. Add the onion, carrot, celery and orange peel and sweat in the bacon fat for 5 minutes. Add the drained lentils and stir until they’re thoroughly coated with the bacon fat. Add the wine and stock. Simmer slowly until the lentils are tender, about 15 to 20 minutes or according to package directions. Halfway through cooking, season the lentils with salt and pepper. When the lentils are done, remove the bacon strip, orange and vegetables from the pan and discard. Place the lentils in a bowl and set aside.

The vegetables: Add the oil to the saucepan and heat over medium high. When the oil is hot, add the turnips and radishes. Season with salt, pepper and thyme and saute until the vegetables begin to color. Deglaze the pan with the vinegar. Add the rhubarb pieces, adjust seasoning, and cook 3 minutes longer. Set aside.

The salad: Toss all the salad ingredients together in a bowl and set aside.

The duck: Season the skin of the duck breasts with Orange-Bay Salt (see recipe) and pepper. Place a saute pan over medium-low heat and lightly coat with the oil. When the oil is hot, add the duck breast, skin-side down, and cook slowly until the skin crisps to a golden brown, about 10 minutes. Pour off the rendered duck fat. Add 1 tablespoon of butter to the pan. Turn the breasts over and cook for another 4 minutes or until the meat is medium-rare and a thermometer inserted into the thickest part reads 125°. (The 14-ounce duck breasts will take a few minutes more than the 6-ounce ones.) Remove from the heat and let rest 5 minutes before slicing.

To serve: Place the vegetables in a pan and reheat over low. Stir in the remaining tablespoon of butter. Place the lentils in a separate pan, and reheat over low heat. Add the reduced stock and the reserved orange juice, along with a splash of vinegar if desired. Season to taste with salt and pepper. Toss the salad with the remaining oil, Banyuls vinegar and salt and pepper to taste. On 6 warm plates, place the vegetables in a ring and scoop 1/2 cup of lentils in the middle of each. Place the salad on the plate next to the vegetables. Slice the duck and serve over the salad.

Serves 6   PER SERVING: 1,085 calories, 40 g protein, 44 g carbohydrate, 82 g fat (26 g saturated), 141 mg cholesterol, 159 mg sodium, 18 g fiber.

Orange Bay Salt
Prepare this seasoning the night before you plan to cook the duck-rhubarb dish.

INGREDIENTS:
1 orange
4 tablespoons coarse sea salt
1 bay leaf

INSTRUCTIONS: Zest the orange, using the colored part only. Let the zest air-dry overnight in a warm place.
The next day, combine the dried zest, salt and bay leaf in a coffee/spice grinder. Grind until zest and bay leaf are completely broken down. Cover and set aside until ready to use in the duck recipe.

 

Strawberry-Rhubarb Sauce
Adapted from “Fresh from the Farmers’ Market,” by Janet Fletcher (Chronicle Books, 1997). Serve with ice cream or over pound cake with whipped cream.

INGREDIENTS:
1 pint strawberries, hulled and quartered
1/2 pound rhubarb, sliced in 1/2-inch widths
6 tablespoons sugar, or more as needed
2 tablespoons fresh orange juice

INSTRUCTIONS: Combine all the ingredients in a saucepan. Cook, stirring, over moderate heat until the sugar dissolves. Cover and adjust heat to maintain a gentle simmer. Cook until the fruit softens and becomes sauce-like, about 10 minutes. (It will thicken as it cools.) Watch carefully to make sure the mixture doesn’t bubble up over the sides of the pot. Uncover, taste and add more sugar as desired.   If you have leftovers, let cool, then divide among freezer containers, cover and freeze.  Yields a scant 3 cups

PER 1/4 CUP: 35 calories, 0 protein, 9 g carbohydrate, 0 fat (0 saturated), 0 cholesterol, 1 mg sodium, 1 g fiber.

Good evening, everyone!

Good afternoon, all!

 We WANT you!  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 that it is May and we are now open on Monday AND Wednesdays from 4 – 6 p.m.!  There will be at least 100 pounds of tomatoes available TODAY at market.  In addition, Legacy Beef & Dwyer Family Farm will be providing locally raised Beef and Pork.  Goatsbeard Farms will be selling goat cheese.  Pierpont Farms will be providing produce.  A great way to prepare for Wednesday night dinner!

The featured products at this Saturday’s market are spicy Merguez LAMB SAUSAGE  http://www.whats4eats.com/middle-east/algeria-cuisine,  ASPARAGUS and TOMATOES.  (see recipe below)  Other produce on hand this week will include 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!  In addition, CUT FLOWERS are now available.  Don’t forget mom!

Entertainment this week is again a mystery to me…I guess you will just have to come by to see what we have to offer!  Next week’s entertainment will be Curreykorn Family Band!

 

News of our World, large and small…

Check out the new local eatery – Cherry Hill Market and Café  Opened today until 6 p.m.!  www.cherryhillmarketcafe.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 July 10th. For information please contact rechai@.missouri.edu

Obama’s First 100 days as it relates to Ag      http://feeds2.feedburner.com/CivilEats?format=xml

The Guardian on the Swine Flu http://www.guardian.co.uk/commentisfree/2009/apr/27/swine-flu-mexico-health

How much harm will we do to ourselves in the name of cheap meat?  http://www.independent.co.uk/opinion/commentators/johann-hari/johann-hari-lifethreatening-disease-is-the-price-we-pay-for-cheap-meat-1677067.html

…civilization can only be as healthy as its food supply.  http://www.scientificamerican.com/article.cfm?id=sick-farms-infected-food

Smithfield Farms Transforms Eastern Europe – http://www.nytimes.com/2009/05/06/business/global/06smithfield.html?_r=2

 

This week’s recipes is about Marguez Sausage and tomatoes!  (darned if I couldn’t figure out how to squeeze some asparagus in there as well!  I am sure you can figure it out!)

Eat Well.  Live Well.  Be Well.

Victoria  -Info Cafe Outreach Coordinator   http://www.farmersmarketpavilion.org/

 

Oven-Baked Flatbread with Pesto and Merguez Sausage

Flatbread:

• 1 1/2 cups warm water
• 1/2 teaspoon dry yeast
• 4 cups all purpose flour
• 1/2 teaspoon salt
• 2 tablespoons oil

Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour mixture and to incorporate. Mix for about 1 minute to form a sponge. Let stand covered for at least an hour. Put sponge in the bowl of a standing electric mixer. Using the dough hook, add the salt and oil, then flour 1/2 cup at a time to form dough. Remove from bowl and knead until smooth for approximately 7 minutes. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour and roll out into a freeform rectangle about 1/4-inch thick. Preheat oven to 450 degrees F. Lightly oil a baking sheet, place the dough on the sheet and prick the surface with a fork. Bake for 10 to 12 minutes until lightly golden brown.

Pesto:

• 2 cups basil leaves
• 1 tablespoon pine nuts
• 2 cloves garlic, coarsely chopped
• 1/4 cup Parmigiano-Reggiano or similar hard goatcheese
• 1/2 cup olive oil
• Salt and freshly ground pepper

Place all ingredients in a food processor and process until smooth.

• 1/2 pound merguez sausage, grilled and thinly sliced
• 16 ramps or 2 leeks, grilled and coarsely chopped
• 1/2 pound semi-firm goat cheese, like Manchego, finely sliced
• *6 tomatoes, preferably plum,  oven roasted and coarsely chopped
• Freshly ground black pepper
• Parmigiano-Reggiano or similar hard goat cheese, grated

Spread each flatbread with a few tablespoons of the pesto. Top the pesto with the merguez, ramps, semi-firm cheese and tomatoes. Season with freshly ground black pepper. Place the flat bread back in the oven and bake for 5 minutes to heat through.

Remove the flatbreads from the grill and sprinkle with grated hard goat cheese.

To oven roast tomatoes – slice plum tomatoes in half, lengthwise, brush with oil and season with salt and pepper. Place in a 300 degree oven on a baking sheet and bake for 45 minutes

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

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.