Morgantown Farmers' Market Newsletter for October 27th

Morgantown Farmers' Market
What to expect this Saturday, October 27^th, 8:30 a.m. - 12:00 Noon,
Corner of Spruce and Fayette Streets, Downtown Morgantown

As of right now, this Saturday will be the last farmer’s market of the year. It is possible that there will be a few more markets after this one with limited vendors. If there will be a few more markets this year the information will be displayed at the market table on Saturday, and an e-mail will be sent out later on next week. Thank you all for your support of the market, and we look forward to seeing you next year!

Entertainment:

There is not a musician scheduled for this week. Look forward to hearing many musicians next year!

Non-Profit Organization:

The Sierra Club is one of America's oldest grassroots environmental organizations. Monthly program meetings, an outings program with hikes and camping trips, and our effective conservation advocacy programs combine to help members explore, enjoy and protect the wild places of the Earth. The West Virginia Chapter is promoting wilderness protection, advocating smart energy solutions, and more. Please stop by to learn more and join the fun!

(As part of MFM's commitment to help improve the health of our community and our environment, the market is making space available each Saturday morning for an agricultural, environmental, or health-related non-profit organization in order to distribute information or raise funds. Each organization is limited to one Saturday, and must schedule with the Manager in advance. Contact us today (or tomorrow, or the day after that, even) to see what dates are available!)

Featured Items This Week:

Ready to cook/eat: Tomatoes, Sweet Peppers, Hot Peppers, Cucumbers, Kale, Onions, Swiss Chard, Arugula, Indian Corn, Squash, Green Beans, Gourds, Pumpkins, Turnips, Beets, Lettuce, Brussel Sprouts, Mushrooms, Basil, Carrots, Garlic, Rhubarb, Eggplant, Potatoes, Tomatillos, Fennel, Wax Beans, Apples, Eggs, Beef, Pork, Honey, Bread, Cookies, Fudge, Cobblers, Muffins, Scones, Pies, Jams, and Jellies

For your own green thumb: Bedding plants, Perennials, Hanging Baskets, Bamboo, Cut Flowers, Sunflowers, Foliage Plants

Ready to wear/use: Woolies, Goat's Milk Soap, Milk and Honey Soap

And much more!

Announcements:

· The Morgantown Farmers’ Market has opened its Tuesday market. The market will be held at the WVU Horticulture Farm and will be open from noon until 4:00 P.M. Apples will be available.

· A HUGE thank-you goes out to the following businesses for sponsoring lamp post banners: WVU Extension Service, WCLG Oldies 13AM, The Alternative Healing Center, Old Colony Realtors, Mountaineer Lawn Care, Mountain People’s Food Co-op, Morgantown Theater Group, Morgantown Dental Group, Mills LLC, Maxwell’s Restaurant, JD Design, Inner Life Yoga Studio, Greater Morgantown Convention and Visitor’s Bureau, Gibbie’s Pub & Eatery, Chesapeake Power, Café Bacchus, Blue Moose Café, Black Bear Burritos, Appalachian Gallery, Altman’s True Value, Alan Karlin & Associates

· Some vendors at the Farmer’s Market will be accepting WIC coupons and Senior Coupons. Vendors that accept such coupons will have signs displayed stating that they are participating in the program.

· Morgantown Farmers’ Market totes will be for sale at the market table for $10.

Recipes:

Beef Tenderloin and Vegetable Pot Pie from Epicurious

Start to Finish: 1-2 Hours
Serves: 6

1 tablespoon olive oil
3 1/2 pounds beef back ribs or short ribs
7 1/4 cups beef stock or canned beef broth
6 tablespoons tomato paste
2 bay leaves
2 cups chopped carrots (about 2 medium)
1 cup chopped onion
2 cups chopped zucchini (about 2 medium)
2 cups coarsely chopped mushrooms (about 6 ounces)
1 cup chopped tomatoes (about 2 medium)
3 tablespoons all purpose flour
3 tablespoons butter, room temperature
1 1/2 pounds beef tenderloin steaks, trimmed, cut into 1/2-inch pieces
1 17 1/4-ounce package frozen puff pastry (2 sheets), thawed 1 large egg, beaten (for glaze)

DIRECTIONS

Heat olive oil in heavy large pot over high heat. Add beef ribs and brown on all sides, about 10 minutes. Add beef stock, tomato paste and bay leaves and bring to boil. Reduce heat and simmer uncovered until liquid is reduced to 4 cups, about 1 hour 15 minutes. Discard ribs.

Add carrots and onion to pot. Simmer until carrots are tender, about 10 minutes. Add zucchini, mushrooms and tomatoes and simmer 8 minutes. Mix flour and 2 tablespoons butter in small bowl until paste forms. Stir paste into stock mixture; simmer until gravy thickens, about 3 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Before continuing, rewarm over medium heat, stirring frequently.)

Preheat oven to 400°F. Butter six 1 1/4-cup custard cups or soufflé dishes. Melt remaining 1 tablespoon butter in large nonstick skillet over high heat. Sprinkle beef tenderloin pieces with salt and pepper. Add beef to skillet and cook just until outside of beef is brown, about 1 minute per side. Transfer beef to prepared custard cups, dividing equally. Ladle vegetable gravy over beef in cups, dividing equally. Roll out 1 puff pastry sheet on floured surface to 12-inch square. Using small plate as guide, cut out three 5 1/2-inch rounds from sheet. Repeat with remaining pastry sheet. Brush edges of pastry rounds with egg glaze. Place 1 round, glazed side down, atop each filled custard cup; press overhang firmly to outside of each cup. Cut 3 vents in each pastry round. Brush pastry with remaining egg glaze.

Bake beef tenderloin pies until pastry is golden brown and puffed, about 15 minutes. Serve warm.

Pork and Hominy Stew from Epicurious

Start to Finish: 1 Hour 30 Minutes
Serves: 4

1 tablespoon plus 2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper
2 1/2 pounds boneless pork shoulder butt, cut into 2 1/2-inch pieces or boneless country pork spareribs, cut into 2-inch pieces
3 bacon slices, chopped
1 large onion, thinly sliced
1 cup diced smoked ham
1 medium carrot, peeled, chopped
6 large garlic cloves, chopped
2 poblano chilies,* seeded, cut into 2x1/4-inch strips
2 cups drained canned hominy (from two 15-ounce cans)
1 cup canned diced tomatoes in juice
1 cup beer
1 cup canned low-salt chicken broth
1 teaspoon dried marjoram
1/4 cup chopped fresh cilantro

DIRECTIONS

Mix 1 tablespoon chili powder, salt, and pepper in bowl. Rub spice mixture all over pork. Sauté bacon in heavy large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels to drain. Working in batches, add pork to drippings in pot and sauté until brown on all sides, about 10 minutes per batch. Using slotted spoon, transfer pork to bowl.

Reduce heat to medium. Add onion, ham, carrot, and garlic to pot; cover and cook 5 minutes, stirring occasionally and scraping up browned bits. Add chilies; stir 1 minute. Stir in hominy, tomatoes with juices, beer, broth, marjoram, pork, and remaining 2 teaspoons chili powder and bring to boil. Reduce heat; cover and simmer until pork is very tender, about 1 hour. (Can be prepared 1 day ahead. Cover and chill bacon. Cool stew slightly. Chill uncovered until cold, then cover and keep chilled.)

Simmer stew uncovered until liquid is slightly reduced and thickened, about 10 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with reserved bacon and cilantro.

Jalapeno Breakfast Pie from Jalapeno Madness

Start to Finish: 30 Minutes
Serves: 4

4-6 jalapeno peppers, chopped
6 large eggs
2 cups sharp cheddar cheese
I cup plain bread crumbs
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon white pepper

DIRECTIONS

Reheat oven to 325 degrees. Add chopped jalapeno peppers to the bottom of a lightly oiled baking dish. Spread evenly. Sprinkle peppers with cheese. Beat eggs and pour the mixture over the cheese. Mix bread crumbs with cinnamon, salt, and white pepper. Distribute evenly over the egg mixture. Bake 20-30 minutes, until lightly browned. Slice and serve.

Fun Facts About Agriculture:

• Apples are a member of the rose family.
• Americans eat approximately 100 acres of pizza each day, or 350 slices per second.
• It takes just 40 days for most Americans to earn enough money to pay for their food supply for the entire year. In comparison with the 129 days it takes the average American to earn enough money to pay federal, state and local taxes for the year.

Morgantown Farmers' Market for October 20th

Morgantown Farmers' Market
What to expect this Saturday, October 20^th, 8:30 a.m. - 12:00 Noon,
Corner of Spruce and Fayette Streets, Downtown Morgantown

Entertainment:

There is not a musician scheduled for this week. There are still plenty of spots available for musicians this season, if you’d like to schedule a spot contact us to set up a date!

Non-Profit Organization:

There is no non-profit organization scheduled for this week. There are still spots available for the market season, if you’d like to schedule a spot contact us to set up a date.

(As part of MFM's commitment to help improve the health of our community and our environment, the market is making space available each Saturday morning for an agricultural, environmental, or health-related non-profit organization in order to distribute information or raise funds. Each organization is limited to one Saturday, and must schedule with the Manager in advance. Contact us today (or tomorrow, or the day after that, even) to see what dates are available!)

Featured Items This Week:

Ready to cook/eat: Tomatoes, Sweet Peppers, Hot Peppers, Cucumbers, Kale, Onions, Swiss Chard, Arugula, Corn, Squash, Green Beans, Gourds, Pumpkins, Turnips, Beets, Lettuce, Edamame Soybeans, Brussel Sprouts, Mushrooms, Basil, Carrots, Garlic, Rhubarb, Eggplant, Potatoes, Tomatillos, Fennel, Wax Beans, Apples, Eggs, Beef, Pork, Honey, Bread, Cookies, Fudge, Cobblers, Muffins, Scones, Pies, Jams, and Jellies

For your own green thumb: Bedding plants, Perennials, Hanging Baskets, Bamboo, Cut Flowers, Sunflowers, Foliage Plants

Ready to wear/use: Woolies, Goat's Milk Soap, Milk and Honey Soap

And much more!

Announcements:

· The Morgantown Farmers’ Market has opened its Tuesday market. The market will be held at the WVU Horticulture Farm and will be open from noon until 4:00 P.M. Apples will be available.

· A HUGE thank-you goes out to the following businesses for sponsoring lamp post banners: WVU Extension Service, WCLG Oldies 13AM, The Alternative Healing Center, Old Colony Realtors, Mountaineer Lawn Care, Mountain People’s Food Co-op, Morgantown Theater Group, Morgantown Dental Group, Mills LLC, Maxwell’s Restaurant, JD Design, Inner Life Yoga Studio, Greater Morgantown Convention and Visitor’s Bureau, Gibbie’s Pub & Eatery, Chesapeake Power, Café Bacchus, Blue Moose Café, Black Bear Burritos, Appalachian Gallery, Altman’s True Value, Alan Karlin & Associates

· Some vendors at the Farmer’s Market will be accepting WIC coupons and Senior Coupons. Vendors that accept such coupons will have signs displayed stating that they are participating in the program.

· Morgantown Farmers’ Market totes will be for sale at the market table for $10.

Recipes:

Homemade Vegetable Beef Soup from Cooks

Start to Finish: 1 Hour 30 Mins.
Serves: 4

1 lb. ground beef
1 c. celery
1 c. onions
2 c. mixed vegetables
1 c. chopped tomatoes
2 c. cubed potatoes
2 c. chopped cabbage
1 tsp. salt
1 tsp. pepper
2 c. beef broth
1 bay leaf
1/4 tsp. marjoram
1/4 tsp. thyme leaves

DIRECTIONS

Brown ground beef; drain; set aside. In kettle cook celery, onions and chopped tomatoes until vegetables are tender. Add mixed vegetables, potatoes, cabbage, 2 cups beef broth, salt, pepper, 1 bay leaf, 1/4 teaspoon marjoram leaves and 1/4 teaspoon thyme. Add ground beef. Simmer 1 hour.

Sautéed Apples from All Recipes

Start to Finish: 20 Mins.
Serves: 4 cups

1/4 cup butter
4 large tart apples - peeled, cored and sliced 1/4 inch thick
2 teaspoons cornstarch
1/2 cup cold water
1/2 cup brown sugar
1/2 teaspoon ground cinnamon

DIRECTIONS

In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

Spinach, Ricotta and Pumpkin Lasagna from All Recipes

Start to Finish: 1 Hour 45 Mins.
Serves: 4

1 pound peeled and seeded pumpkin, cut into pieces
1 tablespoon butter, softened
1 teaspoon ground cinnamon
sea salt and ground black pepper to taste
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
2 bay leaves
1 tablespoon olive oil
1 onion, thinly sliced
1 fennel bulb, thinly sliced
4 cloves garlic, minced
10 ounce baby spinach
1 (16 ounce) container low-fat ricotta cheese
1 1/2 teaspoons ground nutmeg
1 tablespoon olive oil
1/2 pound lean ground beef
2 tablespoons tomato paste
14.25 ounce tomato puree
12 dry lasagna noodles
1/3 cup freshly grated Parmesan

DIRECTIONS

Fill a saucepan with 1/2 inch of water, and then add pumpkin pieces. Bring to a boil over high heat, then reduce heat to medium-low, cover, and steam until the pumpkin is very tender, 10 to 15 minutes. Drain pumpkin, then mash with 1 tablespoon butter, cinnamon; salt and pepper to taste, then set aside. Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook, stirring constantly, until the paste just begins to turn golden, about 2 minutes. Whisk in milk gradually so that no lumps form. Bring to a gentle boil. Add the bay leaves, and reduce heat to low or warm. Allow to gently cook for 10 to 15 minutes, stirring frequently, and then remove from heat. Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in onion, fennel, and garlic; cook until the onion has softened and turned translucent, about 5 minutes. Add spinach and cook until wilted. Scrape mixture into a large bowl, and mix well with ricotta cheese and nutmeg. Using the same skillet, heat another 1 tablespoon olive oil over high heat. Brown ground beef in oil, mixing thoroughly to break into small pieces. Once browned, reduce heat to medium-low and pour off excess grease. Stir in tomato paste and tomato puree. Gently simmer until thickened, about 10 minutes. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch lasagna dish. Line the bottom of the lasagna dish with 4 noodles, do not overlap. Spread the ricotta mixture evenly over noodles, then sprinkle with 1/3 of the Parmesan cheese. Place another 4 noodles on top of the ricotta, then spread with evenly with the mashed pumpkin. Place the remaining 4 noodles on top of the pumpkin and top with the tomato sauce; sprinkle with another 1/3 of the Parmesan cheese. Stir the white sauce until smooth, then discard the bay leaves; pour the sauce over top of the lasagna. Sprinkle with remaining Parmesan cheese. Place lasagna dish onto a foil-lined baking sheet (to catch any spills). Bake in preheated oven until the noodles have softened, and the white sauce has turned bubbly and golden brown, about 30 minutes.

Fun Facts About Agriculture:

• Americans eat about 30 pounds of lettuce every year. That’s about five times more than what we ate in the early 1900s.
• Honeybee workers must visit 2 million flowers to make one pound of honey.
• In early colonial times, pumpkins were used as an ingredient for the crust of pies, not the filling.

Morgantown Farmers' Market Newsletter for October 13th

Morgantown Farmers' Market
What to expect this Saturday, October 13^th, 8:30 a.m. - 12:00 Noon,
Corner of Spruce and Fayette Streets, Downtown Morgantown

Entertainment:

There is not a musician scheduled for this week. There are still plenty of spots available for musicians this season, if you’d like to schedule a spot contact us to set up a date!

Non-Profit Organization:

There is no Non-Profit Organization scheduled for this week. If your non-profit organization would like to set up at the market table one Saturday during this market season, contact us as soon as possible.

(As part of MFM's commitment to help improve the health of our community and our environment, the market is making space available each Saturday morning for an agricultural, environmental, or health-related non-profit organization in order to distribute information or raise funds. Each organization is limited to one Saturday, and must schedule with the Manager in advance. Contact us today (or tomorrow, or the day after that, even) to see what dates are available!)

Featured Items This Week:

Ready to cook/eat: Tomatoes, Sweet Peppers, Hot Peppers, Cucumbers, Kale, Onions, Swiss Chard, Arugula, Rapini/Broccoli Raab, Corn, Squash, Green Beans, Gourds, Pumpkins, Beets, Lettuce, Edamame Soybeans, Mushrooms, Basil, Garlic, Rhubarb, Eggplant, Potatoes, Tomatillos, Fennel, Wax Beans, Apples, Peaches, Watermelon, Eggs, Beef, Pork, Honey, Bread, Cookies, Fudge, Cobblers, Muffins, Scones, Pies, Jams, and Jellies

For your own green thumb: Bedding plants, Perennials, Hanging Baskets, Bamboo, Cut Flowers, Sunflowers, Foliage Plants

Ready to wear/use: Woolies, Goat's Milk Soap, Birdhouse Gourds, Milk and Honey Soap

And much more!

Announcements:

· Anyone who bought Amaryllises should be digging them up to prevent them from being killed off during a frost.

· The Morgantown Farmers’ Market has opened its Tuesday market. The market will be held at the WVU Horticulture Farm and will be open from noon until 4:00 P.M. Apples will be available at this time

· A HUGE thank-you goes out to the following businesses for sponsoring lamp post banners: WVU Extension Service, WCLG Oldies 13AM, The Alternative Healing Center, Old Colony Realtors, Mountaineer Lawn Care, Mountain People’s Food Co-op, Morgantown Theater Group, Morgantown Dental Group, Mills LLC, Maxwell’s Restaurant, JD Design, Inner Life Yoga Studio, Greater Morgantown Convention and Visitor’s Bureau, Gibbie’s Pub & Eatery, Chesapeake Power, Café Bacchus, Blue Moose Café, Black Bear Burritos, Appalachian Gallery, Altman’s True Value, Alan Karlin & Associates

· Some vendors at the Farmer’s Market will be accepting WIC coupons and Senior Coupons. Vendors that accept such coupons will have signs displayed stating that they are participating in the program.

· Morgantown Farmers’ Market totes will be for sale at the market table for $10.

Recipes:

Tomato Soup from All Recipes

Start to Finish: 1 Hour
Serves: 6

1 tablespoon vegetable oil
1 cup chopped onion
2 cloves garlic, minced
1/2 cup chopped carrot
1/4 cup chopped celery
56 ounces crushed tomatoes
3 1/2 cups vegetable broth
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
4 drops hot pepper sauce

DIRECTIONS

Heat oil in a large Dutch oven over medium-high heat. Saute onion and garlic until onion is tender. Add carrot and celery; cook 7 to 9 minutes until tender, stirring frequently. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.

Deluxe Vegetable Calzone from iChef

Start to Finish: 20 Minutes
Serves: 1

3 oz Pizza Dough
2 oz Chef-Mate Bacon 'n Cheddar Cheese Sauce; unheated
3 oz of your favorite fresh Vegetables; stir-fried

DIRECTIONS

Roll out pizza dough. Place on lightly greased 7 inch pizza pan. Pat with hands to fit pan. Spread cheese sauce evenly to edge of dough, leaving 1/2 inch space from the rim. Place stir-fried vegetables along half of the dough. Fold dough in half. Seal and crimp edges. Prick top with fork generously. Bake in preheated 375F convection oven 8-10 minutes or until crust is golden brown. Serve.

Egg Stuffed Breakfast Tomatoes from Meals

Start to Finish: 30 Minutes
Serves: 4

1 package (12 oz) Classic Recipes Welsh Rarebit, cooked according to package
8 medium tomatoes
8 large eggs
¼ cup finely diced onion
¼ cup shredded cheddar cheese
4 teaspoons butter or margarine, melted
2 teaspoons chopped, fresh parsley

DIRECTIONS

Preheat oven to 350. Grease baking sheet. Cut 1/2-inch slice from top of each tomato; scoop out pulp, leaving shell intact. Place tomatoes upside down on paper towels and drain for 5 minutes. Place tomatoes right side up on prepared baking sheet; season with salt and ground black pepper. Break an egg into each tomato. Sprinkle evenly with onion and cheddar cheese. Drizzle with butter. Bake in preheated oven for 25 minutes or until eggs are set. Prepare Welsh rarebit according to package directions. Pour over eggs; garnish with parsley.

Fun Facts About Agriculture:

• An acre of trees can remove about 13 tons of dust and gases every year from the surrounding environment.
• There are over 500 different types of bananas. That means if you ate a different kind of banana everyday, it would take almost a year and a half to eat every one!
• It takes 24 to 26 hours for a hen to produce an egg; there is 30 minutes between each egg-producing cycle.

Morgantown Farmers' Market for October 6th

Morgantown Farmers' Market
What to expect this Saturday, October 6^th, 8:30 a.m. - 12:00 Noon,
Corner of Spruce and Fayette Streets, Downtown Morgantown

Entertainment:

There is not a musician scheduled for this week. There are still plenty of spots available for musicians this season, if you’d like to schedule a spot contact us to set up a date!

Non-Profit Organization:

Mountain People's Co-op will be with us this week. Mountain People’s Co-op is affiliated with Food for Health, and will be giving out samples recipes, and health food information.

(As part of MFM's commitment to help improve the health of our community and our environment, the market is making space available each Saturday morning for an agricultural, environmental, or health-related non-profit organization in order to distribute information or raise funds. Each organization is limited to one Saturday, and must schedule with the Manager in advance. Contact us today (or tomorrow, or the day after that, even) to see what dates are available!)

Featured Items This Week:

Ready to cook/eat: Tomatoes, Sweet Peppers, Hot Peppers, Cucumbers, Kale, Onions, Swiss Chard, Arugula, Corn, Squash, Green Beans, Gourds, Pumpkins, Lima Beans, Turnips, Beets, Lettuce, Edamame Soybeans, Okra, Brussel Sprouts, Mushrooms, Basil, Carrots, Garlic, Rhubarb, Eggplant, Potatoes, Tomatillos, Fennel, Wax Beans, Apples, Cantaloupe, Peaches, Watermelon, Raspberries, Eggs, Beef, Pork, Honey, Bread, Cookies, Fudge, Cobblers, Muffins, Scones, Pies, Jams, and Jellies

For your own green thumb: Bedding plants, Perennials, Hanging Baskets, Bamboo, Cut Flowers, Sunflowers, Foliage Plants

Ready to wear/use: Woolies, Goat's Milk Soap, Milk and Honey Soap

And much more!

Announcements:

· The Morgantown Farmers’ Market has opened its Tuesday market. The market will be held at the WVU Horticulture Farm and will be open from noon until 4:00 P.M. Apples will be available.

· A HUGE thank-you goes out to the following businesses for sponsoring lamp post banners: WVU Extension Service, WCLG Oldies 13AM, The Alternative Healing Center, Old Colony Realtors, Mountaineer Lawn Care, Mountain People’s Food Co-op, Morgantown Theater Group, Morgantown Dental Group, Mills LLC, Maxwell’s Restaurant, JD Design, Inner Life Yoga Studio, Greater Morgantown Convention and Visitor’s Bureau, Gibbie’s Pub & Eatery, Chesapeake Power, Café Bacchus, Blue Moose Café, Black Bear Burritos, Appalachian Gallery, Altman’s True Value, Alan Karlin & Associates

· Some vendors at the Farmer’s Market will be accepting WIC coupons and Senior Coupons. Vendors that accept such coupons will have signs displayed stating that they are participating in the program.

· Morgantown Farmers’ Market totes will be for sale at the market table for $10.

Recipes:

Pizza with Sausage, Tomato, and Basil from Epicurious

Start to Finish: 1 Hour

Serves: 4

Dough
1 1/4 cups all-purpose enriched flour
1 1/2 teaspoons active dry yeast
1 teaspoon salt
Vegetable oil cooking spray
Topping
1 pound red and yellow cherry tomatoes, halved
1/2 pound turkey sausage, cooked and thinly sliced
1 cup grated part-skim mozzarella
1 tablespoon chopped fresh basil
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon red pepper flakes

DIRECTIONS

Mix flour, yeast and salt in a bowl. Gradually add 1/2 cup warm (110°F) water until a soft dough forms. Divide dough into 4 portions. Using hands, roll dough into balls. Coat with cooking spray, cover with plastic wrap and set aside to rise, 30 to 45 minutes. When ready to cook, place each ball of dough on a piece of wax paper and flatten into a 4-inch circle. Coat grill with cooking spray and heat on high. Gently place dough onto grill and cook until dough puffs and underside stiffens (about 30 seconds); flip and reduce heat to low. Mix topping ingredients, then divide among crusts. Cover grill. Cook until cheese melts, 5 to 6 minutes more. Slice and serve.

Beet Salad from Epicurious

Start to Finish: 1 Hour
Serves 4

4 medium red or golden beets (4 ounces each), stems and root ends removed
1/3 cup walnuts, chopped
1 tablespoon balsamic vinegar
Freshly ground black pepper
1 tablespoon sunflower-seed oil
2 ounces lowfat goat cheese

DIRECTIONS
Heat oven to 400°F. Wrap each beet in foil. Roast until soft, about 1 hour. Cool slightly; remove foil. Rub off skins; cut into wedges. Toss with nuts and vinegar. Season with salt and pepper. Add oil; toss. Divide among 4 plates; crumble cheese on top.

Butternut Squash Flan from Epicurious

Start to Finish: 4-5 Hours

Serves: 9

1 small butternut squash (about 1 1/2 pounds), halved length-wise and seeded
1 1/2 cups whole milk
4 large egg whites
2 large eggs
1/4 cup maple syrup
3 tablespoons pure vanilla extract
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Garnish: fresh berries, kiwi or orange slices, and mint sprigs (optional)

DIRECTIONS

Preheat oven to 350° F. Line large-rimmed baking sheet with parchment paper or nonstick liner. Place squash cut-side down on baking sheet and roast until completely tender when pierced with knife, 40 to 50 minutes. When cool enough to handle, scoop out flesh, discarding skin, and measure 1 1/2 cups into food processor. (Reserve remainder for another use.) Scrape squash flesh from its skin, place 1 1/2 cups in food processor, and set aside. In double boiler or metal bowl, pour warm milk over pan of simmering water until until steaming, add to squash in processor and purée until very smooth, 1 to 3 minutes. Add egg whites, eggs, maple syrup, vanilla, ginger, cinnamon, nutmeg, cloves and process until smooth, about 30 seconds to 1 minute. Divide batter evenly among 18 (3-ounce) or 9 (5-ounce) ramekins or custard cups. Place ramekins in large roasting pan and add enough hot water to pan to come halfway up sides of ramekins. Cover entire pan with foil and bake until flans are set in the middle, 22 to 25 minutes for 3-ounce ramekins or 32 to 35 minutes for 5-ounce ramekins.Transfer roasting pan to cooling rack and let flans rest in water, uncovered, until room temperature, then remove ramekins from water and refrigerate until thoroughly chilled, about 3 hours. Serve flans in ramekins, or slide flexible knife around side of each ramekin, pulling up slightly from bottom to break seal, then cover with dessert plate and invert to unmold. Garnish with fruit and mint sprigs and serve.

Fun Facts About Agriculture:

• Pigs can't sweat. Pigs have no sweat glands, that is why they roll around in mud to cool off.
• One bushel of wheat will produce 73 one-pound loaves of bread.
• Each tassel on a corn plant releases as many as 5 million grains of pollen

Morgantown Farmers' Market Newsletter for September 29th

Morgantown Farmers' Market
What to expect this Saturday, September 29^th, 8:30 a.m. - 12:00 Noon,
Corner of Spruce and Fayette Streets, Downtown Morgantown

Entertainment:

There is not a musician scheduled for this week. There are still plenty of spots available for musicians this season, if you’d like to schedule a spot contact us to set up a date!

Non-Profit Organization:

There is no Non-Profit Organization scheduled for this week. If your non-profit organization would like to set up at the market table one Saturday during this market season, contact us as soon as possible.

(As part of MFM's commitment to help improve the health of our community and our environment, the market is making space available each Saturday morning for an agricultural, environmental, or health-related non-profit organization in order to distribute information or raise funds. Each organization is limited to one Saturday, and must schedule with the Manager in advance. Contact us today (or tomorrow, or the day after that, even) to see what dates are available!)

Featured Items This Week:

Ready to cook/eat: Tomatoes, Sweet Peppers, Hot Peppers, Cucumbers, Kale, Onions, Swiss Chard, Arugula, Rapini/Broccoli Raab, Corn, Squash, Green Beans, Gourds, Pumpkins, Lima Beans, Turnips, Beets, Lettuce, Edamame Soybeans, Mushrooms, Basil, Garlic, Rhubarb, Eggplant, Potatoes, Tomatillos, Fennel, Wax Beans, Apples, Cantaloupe, Peaches, Watermelon, Raspberries, Eggs, Beef, Pork, Honey, Bread, Cookies, Fudge, Cobblers, Muffins, Scones, Pies, Jams, and Jellies

For your own green thumb: Bedding plants, Perennials, Hanging Baskets, Bamboo, Cut Flowers, Sunflowers, Foliage Plants

Ready to wear/use: Woolies, Goat's Milk Soap, Milk and Honey Soap

And much more!

Announcements:

· The Morgantown Farmers’ Market has opened its Tuesday market. The market will be held at the WVU Horticulture Farm and will be open from noon until 4:00 P.M.

· A HUGE thank-you goes out to the following businesses for sponsoring lamp post banners: WVU Extension Service, WCLG Oldies 13AM, The Alternative Healing Center, Old Colony Realtors, Mountaineer Lawn Care, Mountain People’s Food Co-op, Morgantown Theater Group, Morgantown Dental Group, Mills LLC, Maxwell’s Restaurant, JD Design, Inner Life Yoga Studio, Greater Morgantown Convention and Visitor’s Bureau, Gibbie’s Pub & Eatery, Chesapeake Power, Café Bacchus, Blue Moose Café, Black Bear Burritos, Appalachian Gallery, Altman’s True Value, Alan Karlin & Associates

· Some vendors at the Farmer’s Market will be accepting WIC coupons and Senior Coupons. Vendors that accept such coupons will have signs displayed stating that they are participating in the program.

· Morgantown Farmers’ Market totes will be for sale at the market table for $10.

Recipes:

Kale Soup from All Recipes

Start to Finish: 1 Hour
Serves: 12

1 medium onion, chopped
3 cloves garlic, minced
4 tablespoons olive oil
1 pound Portuguese chourico, broken into large chunks
2 (15 ounce) cans kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
5 potatoes, cubed
2 pork chops
salt and pepper
3 tablespoons hot chopped peppers
1 bunch kale - washed, dried, and shredded
1/2 head savoy cabbage, shredded

DIRECTIONS

In a large soup pot, cook onion and garlic in olive oil over medium heat until soft. Mix in choirico, beans, and potatoes, and then add pork chops to the pot. Season with salt and pepper, and add enough water to the pan to cover all of the ingredients. Bring to a boil, then reduce heat, and simmer until potatoes are tender. Once potatoes are tender, taste soup, add peppers and more salt and pepper. Stir in kale and cabbage, and increase heat to gently boil. Kale only needs about 5 minutes. You may add some water if the soup got too thick; I like this soup on the brothy side.

Tomato Soup from Home Parents

Start to Finish: 1Hour
Serves: 4-6

1 and 1/2 pounds firm tomatoes - skinned and roughly chopped
1 onion - peeled and finely chopped
1 clove garlic (I use more) – crushed
2 ounces melted butter
1/2 - 1 pint of beef stock
Baking soda
Salt and Black Pepper
Caster Sugar (very fine sugar, also known as powdered sugar)
1/4 pint double cream

DIRECTIONS
Melt the butter in a heavy based pan and fry onion and garlic until soft and transparent. Add 1/2 pint of stock together with chopped tomatoes and generous pinch of baking soda. Bring to boil, lower heat and cover. Simmer for 15 minutes. Allow to cool slightly before liquidizing. Return to pan through sieve.Re-heat adding stock until of desired consistency. Season to taste. In a separate pan bring cream almost to the boil and then add to soup. Garnish with fresh chopped basil or parsley. It is really delicious, and can be frozen, provided that you don't add the cream or milk, do this just before serving. The Baking Soda is what makes the difference - without it just doesn't taste right.

Omelet with Green Pepper and Bacon from LoveToKnow Recipes

Start to Finish: 10 Minutes
Serves: 1

3 eggs
1 green pepper, seeded, cut in pieces
1/2 slices bacon, cut in pieces
1 tablespoon butter
Seasonings to taste

DIRECTIONS

Cook slowly bacon and green pepper with part of the butter in a large frying pan. Remove from frying pan with a skimmer and mix with the eggs. Beat the mixture and make an omelet with the rest of the butter.

Fun Facts About Agriculture:

• In the winter, apple trees need to "rest" for about 900-1,000 hours below 45 degrees Fahrenheit in order to flower and fruit properly.
• The average U.S. dairy cow produces 22.5 quarts of milk each day. That’s about 16,000 glasses of milk per year – enough for about 40 people. One cow can give 200,000 glasses of milk in a lifetime.
• Honeybee workers must visit 2 million flowers to make one pound of honey.

Morgantown Farmers' Market September 22nd

Morgantown Farmers' Market
What to expect this Saturday, September 22^nd, 8:30 a.m. - 12:00 Noon,
Corner of Spruce and Fayette Streets, Downtown Morgantown

It is with heavy hearts that we must say goodbye to a longtime friend of the farmers market, Tom McCutcheon, who passed away September 17. As the Extension Educator for the WVU Extension Service in Monongalia County, Tom was a staunch supporter of the vendors at the market. His smiles and advice each week will be missed by all. Our sympathies go to his wife and family.

Entertainment:

There is not a musician scheduled for this week. There are still plenty of spots available for musicians this season, if you’d like to schedule a spot contact us to set up a date!

Non-Profit Organization:

The Morgantown Friends of Heroes team will be raising money for the Leukemia and Lymphoma Foundation at the Farmer's Market; they will also be recruiting walkers for the upcoming Light the Night fundraiser. For more information, see www.lightthenight.org or www.friendsofheroes.org.

(As part of MFM's commitment to help improve the health of our community and our environment, the market is making space available each Saturday morning for an agricultural, environmental, or health-related non-profit organization in order to distribute information or raise funds. Each organization is limited to one Saturday, and must schedule with the Manager in advance. Contact us today (or tomorrow, or the day after that, even) to see what dates are available!)

Featured Items This Week:

Ready to cook/eat: Tomatoes, Sweet Peppers, Hot Peppers, Cucumbers, Kale, Onions, Swiss Chard, Arugula, Rapini/Broccoli Raab, Corn, Squash, Green Beans, Gourds, Pumpkins, Lima Beans, Turnips, Beets, Lettuce, Edamame Soybeans, Okra, Brussel Sprouts, Mushrooms, Basil, Carrots, Garlic, Rhubarb, Eggplant, Potatoes, Tomatillos, Fennel, Wax Beans, Apples, Cantaloupe, Peaches, Watermelon, Raspberries, Eggs, Beef, Pork, Honey, Bread, Cookies, Fudge, Cobblers, Muffins, Scones, Pies, Jams, and Jellies

For your own green thumb: Bedding plants, Perennials, Hanging Baskets, Bamboo, Cut Flowers, Sunflowers, Foliage Plants

Ready to wear/use: Cat Nip Mice, Woolies, Goat's Milk Soap, Milk and Honey Soap

And much more!

Announcements:

· The Morgantown Farmers’ Market has opened its Tuesday market. The market will be held at the WVU Horticulture Farm and will be open from noon until 4:00 P.M.

· A HUGE thank-you goes out to the following businesses for sponsoring lamp post banners: WVU Extension Service, WCLG Oldies 13AM, The Alternative Healing Center, Old Colony Realtors, Mountaineer Lawn Care, Mountain People’s Food Co-op, Morgantown Theater Group, Morgantown Dental Group, Mills LLC, Maxwell’s Restaurant, JD Design, Inner Life Yoga Studio, Greater Morgantown Convention and Visitor’s Bureau, Gibbie’s Pub & Eatery, Chesapeake Power, Café Bacchus, Blue Moose Café, Black Bear Burritos, Appalachian Gallery, Altman’s True Value, Alan Karlin & Associates

· Some vendors at the Farmer’s Market will be accepting WIC coupons and Senior Coupons. Vendors that accept such coupons will have signs displayed stating that they are participating in the program.

· Morgantown Farmers’ Market totes will be for sale at the market table for $10.

Recipes:

Butternut Squash and Caramelized Onion Lasagna from Jeanne Williams

Start to Finish: 2-3 Hours
Serves: 4-6

2 pounds butternut squash
salt and pepper
2 cloves garlic, minced
1/4 cup fine dry bread crumbs (I used Italian Seasoned)*
1 1/2 cups grated romano
1/4 teaspoon grated nutmeg
7 cups sliced onions
2 tablespoons olive oil*
Lasagna noodles to make 2 layers
1 cup low fat ricotta*
8 ounces fresh or regular mozzarella cheese (I used a nice white sharp cheddar)
Red Pepper sauce (recipe follows)
Pine nuts

Red Pepper Sauce:

Broil 2 red peppers until blistered and blackened on each side. Place in plastic bag and steam 10 minutes. Peel, seed and process in food processor with 1/3 cup olive oil and 1 clove garlic until smooth. You can use bottled roasted red peppers, drained.

Squash filling:

Halve and seed squash, place cut side down in baking dish. Bake at 400 about 35 min. or until tender. Scoop out squash and mash with garlic, 1/4 cup Romano, bread crumbs and nutmeg. (I used more Romano and crumbs) Add salt and pepper to taste.

Onion layer:

Gently sauté onions in oil 15 minutes until tender and light golden.

Boil noodles, drain and rinse.

DIRECTIONS

Cover the bottom of a 9 x13 pan with a layer of noodles. Layer the squash evenly over the noodles. Top with all the onions. Dab ricotta cheese on onions, and then add mozzarella and 1 cup Romano. Top with a layer of noodles. Sprinkle final 1/4 cup of Romano on top. Bake covered 400 for 40 min, uncovered 10-15 min. Cut in squares and top with Red Pepper Sauce. Sprinkle pine nuts on top.

Curried Pumpkin Soup from Good Food for Good Times: Simple Recipes for Sensational Celebrations

Start to Finish: 1-2 Hours
Serves 6

1 (3 pound) pumpkin, halved lengthwise and cleaned
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1 yellow onion, diced
2 small pears, peeled, cored and cut into 1-inch chunks
3 garlic cloves, minced
1 tablespoon curry powder
1/2 cup dry white wine or apple juice
6 cups chicken broth
1/3 cup heavy whipping cream
Salt and freshly ground pepper
Toasted pumpkin seeds
Crème fraîche or sour cream

DIRECTIONS
If using a whole pumpkin, place the pumpkin halves, cut side down, on a baking sheet and pour a half cup of water onto the baking sheet. Cover the pan with foil and bake at 350 F for about 1 hour, or until the pumpkin flesh is tender when pierced with a knife. When cool enough to handle, scrape the pumpkin flesh from the skins. Heat the oil and butter in a large stockpot. Add the onion and sauté over medium heat until tender, about 8 minutes. Add the pears, garlic and curry powder to the pot and cook 2 minutes more. Season with salt and pepper. Add the wine or juice and deglaze, scraping up any caramelized bits on the bottom of the pot. Add the roasted pumpkin and the chicken broth and bring the soup to a boil. Reduce the heat to medium-low and simmer for 45 minutes. Puree the soup in batches in a blender until smooth, or use an immersion blender to puree the soup in the pot. Return the pureed soup to the pot and heat thoroughly. Stir in the cream and adjust the seasoning. Do not boil. Serve the soup in warm bowls garnished with a dollop of crème fraîche or sour cream and a few pumpkin seeds.

Apple-Cabbage Ravioli with Bacon and Thyme Broth from Best Apples

Start to Finish: 90 Minutes
Serves: 6

Ravioli Dough
2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1/4 cup water
2 large eggs
2 tablespoons vegetable oil
Apple-Cabbage Filling
2 tablespoons butter
1 cup finely chopped onion
2 cups finely chopped green cabbage
1/2 cup water
1/4 teaspoon salt
1 Golden Delicious Apple, peeled, cored, and grated
1/2 cup ricotta cheese
1 large egg white, beaten
Bacon and Thyme Broth
4 ounces thick-cut bacon coarsely chopped
2-1/2 cups water
1 large cube chicken bouillon
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1-1/2 tablespoons cornstarch dissolved in 1 tablespoon cold water

DIRECTIONS

Prepare ravioli dough: In a large bowl combine flour, cornstarch and salt. In measuring cup, beat together water, eggs and oil. Pout egg mixture into flour mixture and beat until dough forms. This can also be done in a food processor. Divide dough into quarters, wrap in plastic and let rest while preparing filling.To prepare apple-cabbage filling, heat butter in large skillet. Add onion and saute until golden. Add cabbage, water, salt and pepper to onion mixture; cover and simmer 10 minutes, stirring occasionally, Add apple to mixture, cover, and cook 7 to 8 minutes or until apple softens. Remove filling mixture from heat, stir in ricotta and set aside until cool enough to handle.To make ravioli, line two baking sheets with clean cloths; dust cloths generously with flour. On lightly floured surface, roll out one quarter ravioli dough to a thin (1/16 inch) 9-inch square. Brush square with egg white and cut square into thirds, creating nine 3-inch squares. Place 2 teaspoons apple-cabbage filling in center of each square. Fold top corner of each square over filling to meet opposite bottom corner, creating a triangle. Pinch seam sides of triangle to seal completely. With knife or pastry wheel, trim edges slightly. Place ravioli on cloth-covered baking sheet. Repeat rolling, cutting, and filling with remaining dough. Dust tops of ravioli with flour, and refrigerate, uncovered, at least 1 hour. (To freeze ravioli, arrange in a single layer on floured sheet and place in freezer until frozen; store in sealed plastic bags for up to 3 weeks. If cooking from frozen, increase cooking time 2 to 3 minutes. Just before serving, prepare bacon and thyme broth; In deep skillet, cook bacon until crisp. Remove bacon and set aside. Drain fat from skillet, add water and bring to boil. Stir in bouillon cube in thyme, reduce heat and simmer 5 minutes. Stirring, add cornstarch mixture to bouillon mixture. Bring to boil and stir constantly until mixture thickens,. Remove from heat and add reserved bacon; set broth aside while ravioli cooks. In large pot, bring 3 quarts water to boiling; add ravioli an cook 5 to 7 minutes or until tender. Drain, divide among serving bowls or deep plates and ladle bacon and thyme broth over all. Garnish with fresh thyme sprigs, if desired, and serve.

Fun Facts About Agriculture:

• Soybean oil is the most widely used edible oil in the United States; you can find it in mayonnaise, salad dressing, process cheese products, dessert frostings and much more.
• Fresh apples float because 25 percent of their volume is air.
• Lettuce is a member of the sunflower family.

Morgantown Farmers' Market Newsletter for September 15th

Morgantown Farmers' Market
What to expect this Saturday, September 15^th, 8:30 a.m. - 12:00 Noon,
Corner of Spruce and Fayette Streets, Downtown Morgantown

Entertainment:

There is not a musician scheduled for this week. There are still plenty of spots available for musicians this season, if you’d like to schedule a spot contact us to set up a date!

Non-Profit Organization:

There is no Non-Profit Organization scheduled for this week. If your non-profit organization would like to set up at the market table one Saturday during this market season, contact us as soon as possible.

(As part of MFM's commitment to help improve the health of our community and our environment, the market is making space available each Saturday morning for an agricultural, environmental, or health-related non-profit organization in order to distribute information or raise funds. Each organization is limited to one Saturday, and must schedule with the Manager in advance. Contact us today (or tomorrow, or the day after that, even) to see what dates are available!)

Featured Items This Week:

Ready to cook/eat: Tomatoes, Sweet Peppers, Hot Peppers, Cucumbers, Kale, Onions, Swiss Chard, Arugula, Rapini/Broccoli Raab, Corn, Squash, Green Beans, Gourds, Pumpkins, Lima Beans, Turnips, Beets, Lettuce, Edamame Soybeans, Okra, Brussel Sprouts, Mushrooms, Basil, Cabbage, Carrots, Garlic, Rhubarb, Eggplant, Potatoes, Tomatillos, Fennel, Wax Beans, Apples, Cantaloupe, Peaches, Watermelon, Raspberries, Eggs, Beef, Pork, Honey, Bread, Cookies, Fudge, Cobblers, Muffins, Scones, Pies, Jams, and Jellies

For your own green thumb: Bedding plants, Perennials, Hanging Baskets, Bamboo, Cut Flowers, Sunflowers, Foliage Plants

Ready to wear/use: Cat Nip Mice, Woolies, Goat's Milk Soap, Milk and Honey Soap

And much more!

Upcoming Events:

The city of Morgantown will hold an Arbor Day Fair on Saturday, September 15, from 9 a.m. until noon at the Municipal Parking Lot on Spruce and Fayette Streets in downtown Morgantown. The Mon County Master Gardeners will give away tree seedlings while supplies last, and flowering cherry trees will be planted at various locations on Pleasant and Walnut Street. Morgantown Mayor Ron Justice will read the City’s Arbor Day Proclamation, and Bob Hannah from the West Virginia Division of Forestry will present the city with The National Arbor Day Foundation Tree City USA award.

Other activities include:

§ Displays and activities by local environmental groups

§ Information on pests and diseases provided by the WVU Extension Service.

The Tree City USA award is sponsored by The National Arbor Day Foundation, USDA Forest Service, and the National Association of State Foresters. More information about The National Arbor Day Foundation can be found at www.arborday.org.

Announcements:

· The Morgantown Farmers’ Market has opened its Tuesday market. The market will be held at the WVU Horticulture Farm and will be open from noon until 4:00 P.M.

· A HUGE thank-you goes out to the following businesses for sponsoring lamp post banners: WVU Extension Service, WCLG Oldies 13AM, The Alternative Healing Center, Old Colony Realtors, Mountaineer Lawn Care, Mountain People’s Food Co-op, Morgantown Theater Group, Morgantown Dental Group, Mills LLC, Maxwell’s Restaurant, JD Design, Inner Life Yoga Studio, Greater Morgantown Convention and Visitor’s Bureau, Gibbie’s Pub & Eatery, Chesapeake Power, Café Bacchus, Blue Moose Café, Black Bear Burritos, Appalachian Gallery, Altman’s True Value, Alan Karlin & Associates

· Some vendors at the Farmer’s Market will be accepting WIC coupons and Senior Coupons. Vendors that accept such coupons will have signs displayed stating that they are participating in the program.

· Morgantown Farmers’ Market totes will be for sale at the market table for $10.

Recipes:

Mixed Berry Cobbler from the American Institute for Cancer Research

Start to Finish: 60-90 Minutes
Serves: 9
2 packages (16 oz. each) unsweetened mixed berries
1/3 cup sugar
2 Tbsp. cornstarch
Pinch of salt
2/3 cup unbleached all-purpose flour
1/3 cup whole wheat flour
1 Tbsp. light brown sugar
1 tsp. baking powder
Generous pinch of salt
2 Tbsp. softened butter
1 Tbsp. canola oil
1/2 cup fat-free or low-fat milk
Cinnamon and brown sugar to sprinkle over top

DIRECTIONS
Preheat the oven to 375 degrees. In a medium bowl, combine the thawed fruit with the sugar. Mix in the cornstarch and salt, stirring well. Bake the fruit mixture in an 8x8 or 9x9 square baking dish for 45 minutes, stirring once halfway through. While the berries are baking, prepare the biscuit topping. Mix together the white and wheat flours, the brown sugar, the baking powder and the salt. Add the butter and canola oil, and mix until the ingredients are the consistency of cornmeal. Stir in the milk until just combined, forming a soft biscuit dough. Set the dough aside. When the fruit is done baking, remove it from the oven. Turn the oven up to 425 degrees. Carefully drop the biscuit dough in small mounds over the fruit. Lightly sprinkle the top with cinnamon and brown sugar. Return the cobbler immediately to the oven and bake 10-12 minutes or until the biscuits are lightly browned and the fruit is bubbly.
Makes 9 servings.

Ratatouille with Sweet Peppers from the American Institute for Cancer Research

Start to Finish: 30 Minutes
1 small eggplant, about 5 ounces, thinly sliced
Olive oil spray
1 medium green summer squash, thinly sliced
1 medium yellow summer squash, thinly sliced
1 large Vidalia or other sweet onion, halved and thinly sliced
3 fresh garlic cloves, chopped
1 large red bell pepper, roasted, peeled and seeded or 1 cup jarred pimento, drained
1 large yellow bell pepper, roasted, peeled, seeded and cut in 1/4-inch strips
2 Tbsp. chopped fresh basil, or 1 1/2 tsp. dried
Pinch of cayenne pepper (optional)
2 Tbsp. tomato paste
Salt and freshly ground black pepper
1 cup Italian plum tomatoes seeded and cut in 1/4-inch slices

DIRECTIONS
Place eggplant in a bowl. Spray lightly with olive oil spray, tossing to coat evenly. In another bowl, do the same with the squash. Set both within reach near the stove. Coat a large pot liberally with the spray. Heat over medium-high heat. Add and sauté eggplant until lightly browned, turning the slices often, about 4 minutes. Transfer eggplant to a plate. Add onions to the pot. Coat liberally with cooking spray. Cook 1 minute, stirring occasionally. Mix in garlic and cook, stirring until onions start to color, about 1 minute. Add squash, peppers, eggplant, basil and cayenne pepper, if using. Mix in tomato paste. Cover and cook over medium heat 5 minutes. Uncover and cook 15 minutes, stirring occasionally. Season to taste with salt and pepper. Add tomatoes and cook 3 minutes. Transfer to a large container with a lid and allow to cool to room temperature. Refrigerate up to 3 days. Bring ratatouille to room temperature before serving. It tastes best when cooked the day before serving.

Tabouli-stuffed Zucchini Boats from the American Institute for Cancer Research

Start to Finish: 30-60 Minutes

Serves: 4

Cooking spray
1 box (6 oz.) tabouli mix
1/4 cup sliced almonds
1 oz. feta cheese, crumbled
2 large zucchini squash
2 lemon wedges for garnish

DIRECTIONS

Preheat the oven to 400 degrees. Lightly coat a baking dish with cooking spray. Prepare the tabouli according to package directions. When the tabouli is cooked, toss with the almonds and the crumbled feta. Halve the zucchini lengthwise. Remove the seeds with a spoon, leaving the zucchini shells intact. Place the zucchini on the baking dish and evenly stuff each half with the tabouli. Cover with foil and bake for 20-25 minutes. Serve garnished with lemon wedges.

Makes 4 servings.

Fun Facts About Agriculture:

• The egg shell may have as many as 17,000 tiny pores over its surface.
• In one day a honey bee can fly 12 miles and pollinate up to 10,000 flowers.
• Pumpkins were once recommended for removing freckles and curing snake bites!

Morgantown Farmers' Market for September 8th

Morgantown Farmers' Market
What to expect this Saturday, September 8^th, 8:30 a.m. - 12:00 Noon,
Corner of Spruce and Fayette Streets, Downtown Morgantown

Entertainment:

There is not a musician scheduled for this week. There are still plenty of spots available for musicians this season, if you’d like to schedule a spot contact us to set up a date!

Non-Profit Organization:

There is no Non-Profit Organization scheduled for this week. If your non-profit organization would like to set up at the market table one Saturday during this market season, contact us as soon as possible.

(As part of MFM's commitment to help improve the health of our community and our environment, the market is making space available each Saturday morning for an agricultural, environmental, or health-related non-profit organization in order to distribute information or raise funds. Each organization is limited to one Saturday, and must schedule with the Manager in advance. Contact us today (or tomorrow, or the day after that, even) to see what dates are available!)

Featured Items This Week:

Ready to cook/eat: Tomatoes, Sweet Peppers, Hot Peppers, Cucumbers, Kale, Onions, Swiss Chard, Arugula, Rapini/Broccoli Raab, Corn, Squash, Green Beans, Gourds, Pumpkins, Lima Beans, Turnips, Beets, Lettuce, Edamame Soybeans, Okra, Brussel Sprouts, Mushrooms, Basil, Cabbage, Carrots, Garlic, Rhubarb, Eggplant, Potatoes, Tomatillos, Fennel, Wax Beans, Apples, Cantaloupe, Peaches, Watermelon, Raspberries, Eggs, Beef, Pork, Honey, Bread, Cookies, Fudge, Cobblers, Muffins, Scones, Pies, Jams, and Jellies

For your own green thumb: Bedding plants, Perennials, Hanging Baskets, Bamboo, Cut Flowers, Sunflowers, Foliage Plants

Ready to wear/use: Cat Nip Mice, Woolies, Goat's Milk Soap, Milk and Honey Soap

And much more!

Announcements:

· The Morgantown Farmers’ Market has opened its Tuesday market. The market will be held at the WVU Horticulture Farm and will be open from noon until 4:00 P.M.

· A HUGE thank-you goes out to the following businesses for sponsoring lamp post banners: WVU Extension Service, WCLG Oldies 13AM, The Alternative Healing Center, Old Colony Realtors, Mountaineer Lawn Care, Mountain People’s Food Co-op, Morgantown Theater Group, Morgantown Dental Group, Mills LLC, Maxwell’s Restaurant, JD Design, Inner Life Yoga Studio, Greater Morgantown Convention and Visitor’s Bureau, Gibbie’s Pub & Eatery, Chesapeake Power, Café Bacchus, Blue Moose Café, Black Bear Burritos, Appalachian Gallery, Altman’s True Value, Alan Karlin & Associates

· Some vendors at the Farmer’s Market will be accepting WIC coupons and Senior Coupons. Vendors that accept such coupons will have signs displayed stating that they are participating in the program.

· Morgantown Farmers’ Market totes will be for sale at the market table for $10.

Recipes:

Raspberry Watermelon Smoothie from Smoothie Recipes

2 cups seeded watermelon chunks
1/2 pint raspberries
1 cup ice cubes
1 tablespoon Sugar

DIRECTIONS

Put all ingredients in blender. Set to blend. Blend until all ingredients have blended and there are no chunks of ice left.

Seared Pork Tenderloin with Pepper Compote from Food Network

Start to Finish: 1 Hour 30 Minutes to 2 Hours
Serves: 4
Compote:
1 yellow bell pepper
1 red bell pepper
1 teaspoon coriander seed
1/4 cup extra-virgin olive oil
1 tablespoon white wine vinegar
2 garlic cloves, smashed
1 tablespoon fresh thyme leaves, chopped
Freshly ground black pepper

Pork:
1 tablespoon ground ginger
4 teaspoons extra-virgin olive oil
2 pork tenderloins (about 14 ounces each), each halved crosswise
Salt
Freshly ground pepper

DIRECTIONS

For the Compote: Position an oven rack in the upper part of the oven and preheat the broiler. Line a broiler pan with foil. Halve the peppers through the stem, and remove the seeds and stems. Lay the peppers, cut side down, on the prepared baking sheet. Broil the peppers, moving as needed, so the skins char evenly, about 8 minutes. Put the peppers in a large bowl, cover, and set aside until just cool enough to handle, about 5 minutes. (Don't leave them for too long, or the peppers will get muddy-looking from the charred skins.) Rub the skins off the peppers with your fingers and lightly rinse with cool water, if necessary, to remove any remaining charred skin. Dice the peppers.

Toast the coriander in a dry skillet, and then coarsely crack. Toss the peppers in a bowl along with the olive oil, vinegar, garlic, coriander, thyme and season with salt and pepper, to taste. Set aside for at least 1 hour to let the flavors come together.

Preheat the oven to 350 degrees F.

1. For the pork: Combine the ginger and 2 teaspoons of the olive oil to make paste. Heat a skillet over medium-high heat with the rest of the olive oil. Season pork with salt and pepper, and sear the meat on all sides until golden brown, about 2 minutes. Brush each piece of pork with some of the ginger oil. Transfer pan to oven and roast until an instant-read thermometer inserted into the pork registers 150 degrees F, about 8 minutes. Set aside for 5 minutes. Thinly slice the pork, divide among 4 plates and serve with the pepper compote.
   
   Winter Squash Gratin from Recipezaar
   Start to Finish: 1 Hour 30 Minutes
   Serves: 4-6
   2 tablespoons extra-virgin olive oil
   2 large onions, thinly sliced
   6 garlic cloves, minced (1 tablespoon minced)
   1 tablespoon sage, chopped
   2 teaspoons thyme, chopped
   1/4 teaspoon kosher salt
   1/4 teaspoon black pepper, freshly ground
   2 lbs butternut squash, peeled, halved lengthwise, seeded and cut crosswise into 1/4 inch slices
   1 1/2 cups whole wheat bread crumbs (about 2 slices)
   1 tablespoon parsley, chopped
   3/4 cup part-skim mozzarella cheese, shredded
   1/4 cup parmesan cheese, finely shredded
   
   DIRECTIONS
   
   Preheat oven to 350 degrees. Lightly coat a 2 quart square baking dish with nonstick cooking spray; set aside. In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add onions and garlic; cook about 6 minutes or until tender, stirring occasionally. Remove from heat. Stir in sage, thyme, kosher salt, and pepper. Place half of the squash slices in the prepared dish. Srinkle with the onion mixture and half of the bread crumbs. Top with remaining squash slices. Cover with foil. Bake about 45 minutes or until squash is nearly tender. Meanwhile, in a small bowl, combine the remaining bread crumbs, the remaining 1 tablespoon olive oil, and the parsley. Mix well and set aside. Remove foil from baking dish; sprinkle squash with mozzarella cheese, Parmesan cheese and bread crumb mixture. Bake, uncovered for 10 to 15 minutes or until crumbs are golden brown and squash is tender. Let stand for 10 minutes before serving.

Fun Facts About Agriculture:

• Pumpkin flowers are edible.
• The peach is a member of the rose family and will have a sweet fragrance when ripe.
• A dairy cow consumes 35 gallons of water, 20 pounds of grain and concentrated feed and 35 pounds of hay or silage (a mixture of corn and grass) in just one day.