issue 10 july 17,2014 - monticello community center...monticello farmer’s market newsletter volume...

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

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  • Volume II, Issue X Newsletter July 17, 2014

    Market Watch Hello Farmers Market Shoppers!

    It’s an exciting week at the Farmers Market. Jeremy Teicher of JT’s Sweet BBQ sauce is our featured vendor. He has 4 kinds of BBQ sauce and lots of ideas to use this versatile sauce on more than just meats.

    The Master Gardeners, Bonnie and Sharon, will be available to answer your questions about all things gardening. They will also display a table for pollinators— information for planting and ensuring conditions that encourage bees and butterflies in your garden. CentraCare Health Monticello will also be at the market to talk about nutrition and health. Stop by to see what event they are planning to help you stay on track and stay healthy. The Farmers Market is your one-stop for all things healthy and fresh! See you at the Market! Note: Remember to pick up your punch card. After 10 visits, you will earn a Market tote bag! (This 10 weeks already!) Also remember to bring non-perishable food items to put in the Food Bank wagon at the Information booth. Follow us on FaceBook and check out the photos from the Farmers Market.

    Featured Vendor July 17, 2014 Jeremy Teicher of JT’s Sweet BBQ Sauce. Look for the Featured Vendor sign,

    which points to his booth.

    Upcoming Events

    Upcoming Events

    Today

    July 26

    July 31

    Master Gardeners and CentraCare Health Monticello

    Four Legg Fish Bluegrass Band

    Vendor Tamara Hanson will offer a seed saving class at her Grandma’s Garden location. See details inside the newsletter.

  • Monticello Farmer’s Market Newsletter Volume II, Issue X July 17, 2014

    2

    Market Watch

    The growth for the tomato plants has been phenomenal the last 10 days or so!

    The plants are really lush and very green and healthy. All the plants have tomatoes set on the vine, and they look great! I am sure it’s still close to August before one becomes ripe, but if you haven’t noticed, the summer is going really fast!

    Still no weeds, and no sign of any kind of blight. The straw bales are starting to shrink at bit, and as the plants keep growing, they need more and more water. And I keep them fed with mild fertilizer. There is one plant in the ground, and it’s still smaller than the plants in the straw.

    So far, I still like growing the plants this way. I should have had a few more bales, but maybe next year! (And, yes you do see pea pods on the fence!) Stay tuned next week!

    Good to Know: Straw Bale Gardening

    6 Quick Ideas for Farmers Market Products 1. Potatoes: Scrub potatoes, leave peel on. Steam them until almost done. Cool slightly, then cut in quarters. Melt 1

    Tbsp. of butter with some olive oil; add potatoes, sprinkle with salt and pepper, and brown well. Mix a variety of chopped herbs such as chives, rosemary, thyme, dill and parsely; toss with the potatoes just before serving. Garlic is good, too.

    2. Ground beef: Brown the ground beef; add fresh onions and peppers, chopped. Cook a few minutes to soften the vegetbles, then add ½ cup (or to taste) BBQ sauce. This makes super good sloppy Joes, without all the salt and preservatives.

    3. Chicken breasts (leftover): Preferably, grill the chicken breasts but use salt and pepper only for seasoning. Save leftovers (or planned-overs)—8 oz. or more. Cook a flavored pasta (spinach, or black pepper). Make a sauce with sautéed shallots, 3 garlic cloves, ½ cup chicken broth—boil to reduce slightly. Add ½ up cream and cook to thicken slightly. Add chicken and generous tablespoon of chopped fresh tarragon. Drain pasta, save ¼ cup pasta water. Add to sauce and toss to coat. Serve immediately.

    4. Cucumbers: Make cucumber soup with dill—honestly, it’s very refreshing. Find a recipe here. 5. Buy delicious breads and make grown up sandwiches or paninis. Try cranberry walnut with roasted chicken! 6. Make a decadent chocolate zucchini cake; Penzey’s Spices has delicious a recipe. You will need 2 cups of zucchini.

    ~Enjoy!

  • Monticello Farmer’s Market Newsletter Volume II, Issue X July 17, 2014

    3

    Fire and Ice Salad From Cook’s Country June/July 2014

    This salad is refreshing, but it has a bit of heat to it. It’s based on the southern idea of vinegar based sauces. If you don’t have crushed red pepper, try a dash of cayenne. Serve very cold!

    Ingredients

    • ½ cup white wine vinegar • 1 Tbsp sugar • 2 tsp. salt • 1 tsp. dry mustard • ½ tsp. celery salt • ¼ tsp. red pepper flakes • Dash of pepper • 2 pounds tomatoes, cored and cut into ½” thick

    wedges • 2 cucumbers, peeled, sliced 1/4” thick • 1 green pepper, sliced into matchstick strips • 1 red onion, halved and thinly sliced into half-

    moon slices

    Whisk vinegar and seasonings all together. Add the vegetables and toss to combine. Chill the salad for at least an hour and up to 24 hours before serving. Serves 6 to 8

    This Week’s Recipes

    It seems like it was a long time coming, but now our vendor’s booths are brimming with vegetables. Whether vegetables are the main focus of our meal, or the side dish, buying the freshest from the Farmer’s Market ensures you get the vegetables at the height of their nutritional value and taste! Try these easy, tasty vegetable salad recipes for your next meal or picnic. You will find most ingredients at the market. ~Enjoy!

    Summer Vegetable Slaw with Creamy Jalapeño Citrus Dressing ( a d a p t e d f r o m F a r m F l a v o r W e b s i t e ) S e r v e s 6 Ingredients 3 cups greens, such as kale, spinach, collard greens and/or Romaine lettuce 1 red http://farmflavor.com/tag/peppers, julienned 1 green pepper, julienned 3 carrots, julienned 2 fresh beets, julienned 2 fresh radishes, julienned 2 green onions, sliced thin Creamy Jalapeño-Citrus Dressing: ½ cup jalapeño orange jam (or combine orange marmalade and jalapeño jelly to make a ½ cup—both an be purchased at market) ½ cup buttermilk ½ cup light mayonnaise ½ cup sour cream ¼ cup red wine vinegar or lemon juice 1 tsp. sugar salt and pepper to taste Instructions

    Mix dressing ingredients together and chill. Meanwhile, clean and rinse fresh all vegetables. Slice into julienne strips. To slice greens, roll up lengthwise and slice chiffonade (ribbons) style. Basically, roll the green leaves like a pinwheel and slice thinly. Mix with dressing. Serve well chilled.

  • Monticello Farmer’s Market Newsletter Volume II, Issue X July 17, 2014

    4

    Vendors participating in this week's market include: Hunz Farmz - Ivy Lane Garden Shop - Beck's Elk River Greenhouse & Vegetable Farm – Gardner’s Garden - Greenbush Farms – Grandma’s Garden - Diamond City Bread - JT's Sweet BBQ Sauce – Homemade Bakery - Schyma's Pickles & Preserves -Modern Roots - Back 2 Health Chiropractic - Mister Dister BBQ Sauce - Sonnenburg Sonnenboxes -Lacey J Ranch – Barthel’s River Road Gold – Mothers Hands (crafts) The Monticello Farmers' Market accepts EBT, Credit and Debit Cards. Just stop by the information booth to swipe your card and get your tokens. When using EBT at the farmers market you can match tokens with up to $5 worth of Market Bucks each day! With tokens and Market Bucks, you can buy SNAP-eligible foods from market vendors and save unused tokens for future visits to the market.

    What will you buy at the Market?

    Market Events by Lynda Shindley

    Featured Vendor JT’s BBQ Sauce

    Jeremy has been selling his BBQ sauce at the Farmers Market for several years, and this year he added a new blend – blueberry! This sauce is great on chicken and pork tenderloin. The sauces come in original (mild), medium, and hot! Jeremy has been making the sauces for about 15 years, and people always ask “what can I put this on?” Anything where you want BBQ flavor! It’s a delicious sauce on any meat—chicken, beef, pork, game—and can be used to season side dishes, such as baked beans and crispy potatoes (yes potatoes!!). Jeremy’s personal favorite: pork chops and sauce! If you have leftover roast chicken, shred it and heat in sauce for a quick BBQ sandwich.

    Instead of using canned sloppy Joe sauce, use JT’s sauce—sauté onions and peppers (pick your color, your heat level), add ground beef and brown. Pour on the sauce—heap on a fresh bun or thick artisan bread. For more ideas, stop by to talk with Jeremy and ask for a taste of his yummy BBQ sauce.

    Some products you will find at the market this week include: -Cucumbers, Broccoli, Green Beans -Rhubarb -Leeks, Garlic, Herbs -Summer Squash, Zucchini -Peas, Sugar Snap, Shelling & Snow Peas -Potatoes, Yukon Gold & Baby Red -Onions, Green Onions, Radishes, Radish Pods -Lettuce, Kale, Baby Greens, Spinach, Napa Cabbage -Baked Goods, Breads, Pretzels, Pastries -Honey, 100% Pure Maple Syrup -Flowers, Perennials, Trees, Shrubs -Canned Goods, Jams, Jellies, Pickles, Mustards, BBQ Sauce -Hand Crafted Items, Wood Crafts, Hair Accessories & more! -Natural Body Care Products, Insect Repellent, Soaps, Lotions, Sunscreen -Kombucha, Kefir, Chaga FREE Chair Massage -& MORE!

    Seed Saving Class

    Always wanted to know how to save seeds from those heirloom vegetables or flowers that you grow? Tamara Hanson of Grandma’s Garden is teaching a class on how to save seeds.

    Vegetable Seed Saving Class At Grandma's Garden between Big Lake and Monticello; Saturday, July 26 1:30-3:30.

    Cost $15 or book two spots for $25.

    Reservation required through [email protected] or 763-370-0905 Details on Grandma's Garden Facebook page

    https://m.facebook.com/profile.php?id=469469256426893

    Stop by Tamara’s booth to talk to her about this interesting class.

    Image from Internet

  • Monticello Farmer’s Market Newsletter Volume II, Issue X July 17, 2014

    5

    Farmer’s Market Vendor List

    Vendors Ivy Lane Garden Shop (plants, baked goods, jams, crafts)

    Rita McCooley

    Schyma’s Pickles & Preserves (cucumber pickles, carrot pickles, fruit preserves)

    Chris Schyma

    Beck’s Elk River Greenhouse & Vegetable Farm (plants, fresh vegetables) Barb Beck

    Diamond City Bread (artisan breads, cinnamon rolls, scones) Garrett Jordahl

    Greenbush Farms (produce and canned goods) Chuck Long

    Back 2 Health Chiropractic & Massage

    Gardners Garden (Canned goods, produse, and soft pretzels) Jeff Gardner

    Sonnenberg/Sonnenboxes (hand-crafted wood items) Katie Philipsek

    Hasty Woods Tree Farm (landscaping plants) Grant Everson

    Grandma’s Garden (plants, herbs, vegetables, baked good) Tamara Hanson

    JT’s Sweet BBQ Sauce (3 kinds of BBQ sauce) Jeremy Teicher

    Mothers Hands Nancy Swanson & Kristen Natysin

    (hand-crafted Items)

    Hunz Farmz (eggs, chicken, beef, pork) Dan Hunz

    Homemade Bakery (breads, Pulla loaf, caramel rolls, cinnamon rolls, hot dog and hamburger buns)

    Brenda Kumpula

    Lacy J Ranch (produce) Jim Lacy

    Barthel’s River Road Gold (maple syrup) Heidi Barthel

    Modern Roots (natural skin/hair care, kombucha, kefir, Chaga, eggs) Meg DiMercurio

    Mark Christiansen (BBQ sauce)

    Brown-Dog Honey (honey and honey products) John Swanson

    The Farmers Market is held every Thursday from 3:30 PM to 7 PM. We

    are located in the Monticello Library parking lot.

    Who to Contact

    Sara Cahill Farmers Market Coordinator [email protected] Stephanie Ellingson Farmers Market Manager [email protected] Lynda Shindley Newsletter Editor [email protected]

  • Monticello Farmer’s Market Newsletter Volume II, Issue X July 17, 2014

    How many times have you read a recipe for fresh vegetables, but you had not idea how much to purchase? For instance, fresh broccoli salad calls for ½ pound of broccoli, but you have no idea how that converts to a measurable amount. If you have a kitchen scale, it’s no problem! If you do not have a scale, you have to guess. The following handy guide will help you determine how much to purchase for cooking fresh vegetables.

    Asparagus 1 pound = 3 cups chopped

    Beans (string) 1 pound = 4 cups chopped

    Beets 1 pound (5 medium) = 2–1/2 cups chopped

    Broccoli 1/2 pound = 6 cups chopped

    Cabbage 1 pound = 4–1/2 cups shredded

    Carrots 1 pound = 3–1/2 cups sliced or grated

    Celery 1 pound = 4 cups chopped

    Cucumbers 1 pound (2 medium) = 4 cups sliced

    Eggplant 1 pound = 4 cups chopped (6 cups raw, cubed = 3 cups cooked)

    Garlic 1 clove = 1 teaspoon chopped

    Leeks 1 pound = 4 cups chopped (2 cups cooked)

    Mushrooms 1 pound = 5 to 6 cups sliced = 2 cups cooked

    Onions 1 pound = 4 cups sliced = 2 cups cooked

    Parsnips 1 pound unpeeled = 1-1/2 cups cooked and pureed

    Peas 1 pound whole = 1 to 1-1/2 cups shelled

    Potatoes 1 pound (3 medium) sliced = 2 cups mashed

    Pumpkin 1 pound = 4 cups chopped = 2 cups cooked and drained

    Spinach 1 pound = 3/4 to 1 cup cooked

    Squash (summer) 1 pound = 4 cups grated = 2 cups salted and drained

    Squash (winter) 2 pounds = 2-1/2 cups cooked and pureed

    Sweet potatoes 1 pound = 4 cups grated = 1 cup cooked and pureed

    Swiss chard 1 pound = 5 to 6 cups packed leaves = 1 to 1-1/2 cups cooked

    Tomatoes 1 pound (3 or 4 medium) = 1-1/2 cups seeded pulp

    Turnips 1 pound = 4 cups chopped = 2 cups cooked and mashed

    Source: http://www.almanac.com/content/measuring-vegetables-recipes