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!