Morgantown Farmers' Market for August 25th

Morgantown Farmers' Market
What to expect this Saturday, August 25th, 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:

West Virginia Botanic Garden will be with us again this week. Come and find out more about this beautiful work in progress, located off Tyrone Road, on the 82-acre former Tibbs Run Reservoir property. If you're intrigued and want to know more later on, visit their website at www.wvbg.org. Included on the site is a listing of various walks scheduled throughout this year, each with a different focus.

Also, the WVU Psychology Department will be with us this week to give information to the public about some of their current research projects.
(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: Spring fresh honey, carrots, fennel, garlic scapes, blackberries, strawberries, onions, cooking greens, cabbage, kale, lettuce, rhubarb, scallions, green garlic, gourds, melons, herbs, many different varieties of tomatoes, cucumbers, corn, basil, eggplant, peas, rapini (broccoli raab), brussel sprouts, okra, sugar snaps, arugula, swiss chard, fava beans, Italian beans, wax beans, beets, zucchini, jalapeño peppers, sweet peppers, hot peppers, edmame (soybeans), eggplant, herbs, baked goods, green beans, lima beans, cauliflower, shiitake mushrooms, broccoli, cantaloupe, collards, new potatoes, red and white potatoes, yellow squash, winter squash, hot pepper jelly, many different jams, eggs, beef, pork, noodles, apples, peaches. Orders will also be taken for boer goat meat.

For your own green thumb: Tomato plants, bedding plants, perennials, hanging baskets, motherwort, bamboo, cut flowers, Japanese maples, sunflowers

Ready to wear/use: Cat nip mice, woolies, wild berry pies, 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:

Frogmore Stew from What’s Cooking America
Start to Finish: 20-40 Minutes
Serves: 8
1 1/2 gallons water
Juice of one (1) lemon
Salt to taste
3 tablespoons Old Bay Seasoning
2 pounds sausage, cut into 1/2" slices
10 to 12 ears of corn on the cob, broken into 3" pieces
4 pounds uncooked shrimp in shell

DIRECTIONS

In a large stock pot, add the water, lemon, salt, and Old Bay Seasoning; bring to a boil. Add sausage and gently boil, uncovered, five minutes. Add corn and cook an additional five minutes (begin timing immediately; don't wait until water is boiling). Add shrimp and cook three minutes longer. Remove from heat, drain immediately, and serve.

Red Potato and Green Bean Salad from What’s Cooking America

Start to Finish: 30-60 Minutes
Serves: 4
Balsamic Vinaigrette
1 1/2 pounds small red-skinned potatoes
3/4 pound small green beans, rinsed and stem ends trimmed
1 small sweet onion coarsely chopped
1/4 cup chopped fresh basil leaves

DIRECTIONS

Prepare Balsamic Vinaigrette. In a large pot over medium-high heat, steam potatoes until tender. Remove from heat and let cool; cut into quarters. In a pot of boiling salted water, cook green beans approximately 5 to 6 minutes or until crisp tender. Remove from heat and drain. Transfer bean to a bowl of ice water and let cool. When cool, drain and cut beans in half. In a large bowl, combine potatoes, green beans, sweet onion, and basil. Add Balsamic Vinaigrette and toss to coat. Season with salt and pepper to taste.
NOTE: This salad will hold for several days and improves in flavor. You can serve the salad chilled or at room temperature.

Okra with Tomatoes from Southern Food
Start to Finish: 30-60 Minutes
Serves: 6
4 slices bacon
1/2 cup chopped onion
1 1/2 pounds fresh okra, washed, stemmed, sliced about 1/2-inch thick
4 large tomatoes, peeled, seeded, and diced
2 teaspoons salt
pepper, to taste
dash crushed red pepper, or to taste

DIRECTIONS

Fry bacon in a skillet over medium heat until crisp and fat has been rendered; drain well on paper towels. Crumble bacon and set aside. Add the chopped onions to the skillet; reduce the heat to low. Cook onions for 10 to 15 minutes, until tender, stirring occasionally. Add the sliced okra, tomatoes, salt, pepper, and crushed red pepper; stir well and simmer for about 20 minutes, until okra and tomatoes are just tender. To serve, spoon okra into a serving dish and sprinkle with the crumbled bacon.

Fun Facts About Agriculture:

• The average ear of corn has eight-hundred kernels arranged in sixteen rows.
• Avocados are poisonous to birds.
• Americans are eating about 14 pounds of turkey a piece each year, more than double the rate 20 years ago.