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.