Morgantown Farmers' Market
What to expect this Saturday, October 27th, 8:30 a.m. -
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
(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
· 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
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)
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
Serves: 4
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
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.
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