Morgantown Farmers' Market for September 8th

Morgantown Farmers' Market
What to expect this Saturday, September 8^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!

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:

Raspberry Watermelon Smoothie from Smoothie Recipes

2 cups seeded watermelon chunks
1/2 pint raspberries
1 cup ice cubes
1 tablespoon Sugar

DIRECTIONS

Put all ingredients in blender. Set to blend. Blend until all ingredients have blended and there are no chunks of ice left.

Seared Pork Tenderloin with Pepper Compote from Food Network

Start to Finish: 1 Hour 30 Minutes to 2 Hours
Serves: 4
Compote:
1 yellow bell pepper
1 red bell pepper
1 teaspoon coriander seed
1/4 cup extra-virgin olive oil
1 tablespoon white wine vinegar
2 garlic cloves, smashed
1 tablespoon fresh thyme leaves, chopped
Freshly ground black pepper

Pork:
1 tablespoon ground ginger
4 teaspoons extra-virgin olive oil
2 pork tenderloins (about 14 ounces each), each halved crosswise
Salt
Freshly ground pepper

DIRECTIONS

For the Compote: Position an oven rack in the upper part of the oven and preheat the broiler. Line a broiler pan with foil. Halve the peppers through the stem, and remove the seeds and stems. Lay the peppers, cut side down, on the prepared baking sheet. Broil the peppers, moving as needed, so the skins char evenly, about 8 minutes. Put the peppers in a large bowl, cover, and set aside until just cool enough to handle, about 5 minutes. (Don't leave them for too long, or the peppers will get muddy-looking from the charred skins.) Rub the skins off the peppers with your fingers and lightly rinse with cool water, if necessary, to remove any remaining charred skin. Dice the peppers.

Toast the coriander in a dry skillet, and then coarsely crack. Toss the peppers in a bowl along with the olive oil, vinegar, garlic, coriander, thyme and season with salt and pepper, to taste. Set aside for at least 1 hour to let the flavors come together.

Preheat the oven to 350 degrees F.

1. For the pork: Combine the ginger and 2 teaspoons of the olive oil to make paste. Heat a skillet over medium-high heat with the rest of the olive oil. Season pork with salt and pepper, and sear the meat on all sides until golden brown, about 2 minutes. Brush each piece of pork with some of the ginger oil. Transfer pan to oven and roast until an instant-read thermometer inserted into the pork registers 150 degrees F, about 8 minutes. Set aside for 5 minutes. Thinly slice the pork, divide among 4 plates and serve with the pepper compote.
   
   Winter Squash Gratin from Recipezaar
   Start to Finish: 1 Hour 30 Minutes
   Serves: 4-6
   2 tablespoons extra-virgin olive oil
   2 large onions, thinly sliced
   6 garlic cloves, minced (1 tablespoon minced)
   1 tablespoon sage, chopped
   2 teaspoons thyme, chopped
   1/4 teaspoon kosher salt
   1/4 teaspoon black pepper, freshly ground
   2 lbs butternut squash, peeled, halved lengthwise, seeded and cut crosswise into 1/4 inch slices
   1 1/2 cups whole wheat bread crumbs (about 2 slices)
   1 tablespoon parsley, chopped
   3/4 cup part-skim mozzarella cheese, shredded
   1/4 cup parmesan cheese, finely shredded
   
   DIRECTIONS
   
   Preheat oven to 350 degrees. Lightly coat a 2 quart square baking dish with nonstick cooking spray; set aside. In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add onions and garlic; cook about 6 minutes or until tender, stirring occasionally. Remove from heat. Stir in sage, thyme, kosher salt, and pepper. Place half of the squash slices in the prepared dish. Srinkle with the onion mixture and half of the bread crumbs. Top with remaining squash slices. Cover with foil. Bake about 45 minutes or until squash is nearly tender. Meanwhile, in a small bowl, combine the remaining bread crumbs, the remaining 1 tablespoon olive oil, and the parsley. Mix well and set aside. Remove foil from baking dish; sprinkle squash with mozzarella cheese, Parmesan cheese and bread crumb mixture. Bake, uncovered for 10 to 15 minutes or until crumbs are golden brown and squash is tender. Let stand for 10 minutes before serving.

Fun Facts About Agriculture:

• Pumpkin flowers are edible.
• The peach is a member of the rose family and will have a sweet fragrance when ripe.
• A dairy cow consumes 35 gallons of water, 20 pounds of grain and concentrated feed and 35 pounds of hay or silage (a mixture of corn and grass) in just one day.