Morgantown Farmers' Market
What to expect this Saturday, September 22nd,
Corner of Spruce and Fayette Streets, Downtown Morgantown
It is with heavy hearts that we must say goodbye to a longtime friend of the farmers market, Tom McCutcheon, who passed away September 17. As the Extension Educator for the WVU Extension Service in
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:
The Morgantown Friends of Heroes team will be raising money for the Leukemia and Lymphoma Foundation at the Farmer's Market; they will also be recruiting walkers for the upcoming Light the Night fundraiser. For more information, see www.lightthenight.org or www.friendsofheroes.org.
(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, 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
· 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:
Butternut Squash and Caramelized Onion Lasagna from Jeanne Williams
Start to Finish: 2-3 Hours
Serves: 4-6
2 pounds butternut squash
salt and pepper
2 cloves garlic, minced
1/4 cup fine dry bread crumbs (I used Italian Seasoned)*
1 1/2 cups grated romano
1/4 teaspoon grated nutmeg
7 cups sliced onions
2 tablespoons olive oil*
Lasagna noodles to make 2 layers
1 cup low fat ricotta*
8 ounces fresh or regular mozzarella cheese (I used a nice white sharp cheddar)
Red Pepper sauce (recipe follows)
Pine nuts
Red Pepper Sauce:
Broil 2 red peppers until blistered and blackened on each side. Place in plastic bag and steam 10 minutes. Peel, seed and process in food processor with 1/3 cup olive oil and 1 clove garlic until smooth. You can use bottled roasted red peppers, drained.
Squash filling:
Halve and seed squash, place cut side down in baking dish. Bake at 400 about 35 min. or until tender. Scoop out squash and mash with garlic, 1/4 cup Romano, bread crumbs and nutmeg. (I used more Romano and crumbs) Add salt and pepper to taste.
Onion layer:
Gently sauté onions in oil 15 minutes until tender and light golden.
Boil noodles, drain and rinse.
DIRECTIONS
Cover the bottom of a 9 x13 pan with a layer of noodles. Layer the squash evenly over the noodles. Top with all the onions. Dab ricotta cheese on onions, and then add mozzarella and 1 cup Romano. Top with a layer of noodles. Sprinkle final 1/4 cup of Romano on top. Bake covered 400 for 40 min, uncovered 10-15 min. Cut in squares and top with Red Pepper Sauce. Sprinkle pine nuts on top.
Curried Pumpkin Soup from Good Food for Good Times: Simple Recipes for Sensational Celebrations
Start to Finish: 1-2 Hours
Serves 6
1 (3 pound) pumpkin, halved lengthwise and cleaned
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1 yellow onion, diced
2 small pears, peeled, cored and cut into 1-inch chunks
3 garlic cloves, minced
1 tablespoon curry powder
1/2 cup dry white wine or apple juice
6 cups chicken broth
1/3 cup heavy whipping cream
Salt and freshly ground pepper
Toasted pumpkin seeds
Crème fraîche or sour cream
DIRECTIONS
If using a whole pumpkin, place the pumpkin halves, cut side down, on a baking sheet and pour a half cup of water onto the baking sheet. Cover the pan with foil and bake at 350 F for about 1 hour, or until the pumpkin flesh is tender when pierced with a knife. When cool enough to handle, scrape the pumpkin flesh from the skins. Heat the oil and butter in a large stockpot. Add the onion and sauté over medium heat until tender, about 8 minutes. Add the pears, garlic and curry powder to the pot and cook 2 minutes more. Season with salt and pepper. Add the wine or juice and deglaze, scraping up any caramelized bits on the bottom of the pot. Add the roasted pumpkin and the chicken broth and bring the soup to a boil. Reduce the heat to medium-low and simmer for 45 minutes. Puree the soup in batches in a blender until smooth, or use an immersion blender to puree the soup in the pot. Return the pureed soup to the pot and heat thoroughly. Stir in the cream and adjust the seasoning. Do not boil. Serve the soup in warm bowls garnished with a dollop of crème fraîche or sour cream and a few pumpkin seeds.
Apple-Cabbage Ravioli with Bacon and Thyme Broth from Best Apples
Start to Finish: 90 Minutes
Serves: 6
Ravioli Dough
2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1/4 cup water
2 large eggs
2 tablespoons vegetable oil
Apple-Cabbage Filling
2 tablespoons butter
1 cup finely chopped onion
2 cups finely chopped green cabbage
1/2 cup water
1/4 teaspoon salt
1 Golden Delicious Apple, peeled, cored, and grated
1/2 cup ricotta cheese
1 large egg white, beaten
Bacon and Thyme Broth
4 ounces thick-cut bacon coarsely chopped
2-1/2 cups water
1 large cube chicken bouillon
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1-1/2 tablespoons cornstarch dissolved in 1 tablespoon cold water
DIRECTIONS
Prepare ravioli dough: In a large bowl combine flour, cornstarch and salt. In measuring cup, beat together water, eggs and oil. Pout egg mixture into flour mixture and beat until dough forms. This can also be done in a food processor. Divide dough into quarters, wrap in plastic and let rest while preparing filling.To prepare apple-cabbage filling, heat butter in large skillet. Add onion and saute until golden. Add cabbage, water, salt and pepper to onion mixture; cover and simmer 10 minutes, stirring occasionally, Add apple to mixture, cover, and cook 7 to 8 minutes or until apple softens. Remove filling mixture from heat, stir in ricotta and set aside until cool enough to handle.To make ravioli, line two baking sheets with clean cloths; dust cloths generously with flour. On lightly floured surface, roll out one quarter ravioli dough to a thin (1/16 inch) 9-inch square. Brush square with egg white and cut square into thirds, creating nine 3-inch squares. Place 2 teaspoons apple-cabbage filling in center of each square. Fold top corner of each square over filling to meet opposite bottom corner, creating a triangle. Pinch seam sides of triangle to seal completely. With knife or pastry wheel, trim edges slightly. Place ravioli on cloth-covered baking sheet. Repeat rolling, cutting, and filling with remaining dough. Dust tops of ravioli with flour, and refrigerate, uncovered, at least 1 hour. (To freeze ravioli, arrange in a single layer on floured sheet and place in freezer until frozen; store in sealed plastic bags for up to 3 weeks. If cooking from frozen, increase cooking time 2 to 3 minutes. Just before serving, prepare bacon and thyme broth; In deep skillet, cook bacon until crisp. Remove bacon and set aside. Drain fat from skillet, add water and bring to boil. Stir in bouillon cube in thyme, reduce heat and simmer 5 minutes. Stirring, add cornstarch mixture to bouillon mixture. Bring to boil and stir constantly until mixture thickens,. Remove from heat and add reserved bacon; set broth aside while ravioli cooks. In large pot, bring 3 quarts water to boiling; add ravioli an cook 5 to 7 minutes or until tender. Drain, divide among serving bowls or deep plates and ladle bacon and thyme broth over all. Garnish with fresh thyme sprigs, if desired, and serve.
Fun Facts About Agriculture:
- Soybean oil is the most widely used edible oil in the
- Fresh apples float because 25 percent of their volume is air.
- Lettuce is a member of the sunflower family.
