What to expect this Saturday, September 1st, 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, Plums, 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 fromfrom 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 Cheesecake Stuffed French Toast from All Recipes
Start to Finish: 20-40 Minutes
Serves: 8
1 cup milk
2 tablespoons vanilla extract
1 cup white sugar
2 tablespoons cinnamon
4 eggs, beaten
1 cup raspberry puree
4 ounces cream cheese, softened
1 loaf French bread, cut into 1 inch slices
butter
confectioners' sugar for dusting
nutmeg, for topping
DIRECTIONS:
In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make 'sandwiches' by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half. Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners' sugar and nutmeg. Serve immediately.
Dutch Pumpkin Soup from Pumpkin Nook
Start to Finish: 45 Minutes
Serves: 4-6
1 Small Pumpkin, skinned and cubed
2 quarts Milk
2 quarts Water
2 Onions
5 Cloves Garlic
500 grams Smoked Pork parts
500 grams Tortellini
44 grams French Beans
1/4 teaspoon Thyme
1/4 teaspoon Rosemary
1/8 teaspoon Oregano
125 mL. Crème Fraiche.
4 oz. Grated Gouda Cheese
DIRECTIONS:
Boil the pieces of pumpkin in milk/water 50/50 for 20 minutes. Remove and mash the pumpkin, then put it back into the soup. Fry 500 gr. "smoked pork parts" together with 1 or 2 onions and about 5 cloves of garlic. Add 500 gr. tortellini and let it boil for 15 minutes. For a more specific taste add some herbs, for example, Oregano, Thyme, Rosemary. Then add 400 gr. French beans and boil for 5 more minutes. Add the pork/onion mix to the soup. Add 125 ml of crème fraiche. Finish the soup with grated Gouda cheese. Serve with bread with butter.
Pan Roasted Brussels Sprouts from What's Cooking America
Start to Finish: 20-30 Minutes
Serves: 4-6
1 to 1 1/2 pounds Brussels Sprouts
2 to 3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/4 cup water
1/4 cup butter
1/2 cup chopped pecans (or nuts of your choice)
Coarse salt
Freshly ground pepper
DIRECTIONS
Cut the stems from the Brussels Sprouts, and remove any blemished leaves. With a V-shaped cut remove the core (this technique opens the leaves of the sprouts slightly without destroying theirintegrity, which makes available more area, and more texture, for the added flavorings to hang on to. In a large frying pan (I like to use my cast-iron skillet), heat the olive oil over medium-high heat almost to the smoking point. Sauté the sprouts until they just start to brown. Add the balsamic vinegar, turn the heat to low, and cover. After about 2 minutes, remove cover and add 1/4 cup of water. Cover and continue cooking until the sprouts start to soften, approximately 8 to 10 minutes. NOTE: They should be brown but not burned. Turn the heat up to high, add butter and pecans. Sauté for 1 to 2 minutes or until the pecans are lightly toasted. Remove from heat and add salt and pepper to taste. Serve immediately.
Fun Facts About Agriculture:
- Pumpkins are 90% water.
- Most peaches that are imported to the United States during winter months come from Chile.
- In the U.S. in 1998, hens produced 6,657,000,000 dozen eggs - that's 6.657 billion dozen! After these eggs were laid, about two-thirds were sold in the shell and one third of them were broken - not by accident, but on purpose. Because after the eggs are broken out of their shells, they can be made into liquid, frozen, dried and specialty egg products.
