Morgantown Farmers' Market Newsletter for September 29th

Morgantown Farmers' Market
What to expect this Saturday, September 29^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, Mushrooms, Basil, 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: 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:

Kale Soup from All Recipes

Start to Finish: 1 Hour
Serves: 12

1 medium onion, chopped
3 cloves garlic, minced
4 tablespoons olive oil
1 pound Portuguese chourico, broken into large chunks
2 (15 ounce) cans kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
5 potatoes, cubed
2 pork chops
salt and pepper
3 tablespoons hot chopped peppers
1 bunch kale - washed, dried, and shredded
1/2 head savoy cabbage, shredded

DIRECTIONS

In a large soup pot, cook onion and garlic in olive oil over medium heat until soft. Mix in choirico, beans, and potatoes, and then add pork chops to the pot. Season with salt and pepper, and add enough water to the pan to cover all of the ingredients. Bring to a boil, then reduce heat, and simmer until potatoes are tender. Once potatoes are tender, taste soup, add peppers and more salt and pepper. Stir in kale and cabbage, and increase heat to gently boil. Kale only needs about 5 minutes. You may add some water if the soup got too thick; I like this soup on the brothy side.

Tomato Soup from Home Parents

Start to Finish: 1Hour
Serves: 4-6

1 and 1/2 pounds firm tomatoes - skinned and roughly chopped
1 onion - peeled and finely chopped
1 clove garlic (I use more) – crushed
2 ounces melted butter
1/2 - 1 pint of beef stock
Baking soda
Salt and Black Pepper
Caster Sugar (very fine sugar, also known as powdered sugar)
1/4 pint double cream

DIRECTIONS
Melt the butter in a heavy based pan and fry onion and garlic until soft and transparent. Add 1/2 pint of stock together with chopped tomatoes and generous pinch of baking soda. Bring to boil, lower heat and cover. Simmer for 15 minutes. Allow to cool slightly before liquidizing. Return to pan through sieve.Re-heat adding stock until of desired consistency. Season to taste. In a separate pan bring cream almost to the boil and then add to soup. Garnish with fresh chopped basil or parsley. It is really delicious, and can be frozen, provided that you don't add the cream or milk, do this just before serving. The Baking Soda is what makes the difference - without it just doesn't taste right.

Omelet with Green Pepper and Bacon from LoveToKnow Recipes

Start to Finish: 10 Minutes
Serves: 1

3 eggs
1 green pepper, seeded, cut in pieces
1/2 slices bacon, cut in pieces
1 tablespoon butter
Seasonings to taste

DIRECTIONS

Cook slowly bacon and green pepper with part of the butter in a large frying pan. Remove from frying pan with a skimmer and mix with the eggs. Beat the mixture and make an omelet with the rest of the butter.

Fun Facts About Agriculture:

• In the winter, apple trees need to "rest" for about 900-1,000 hours below 45 degrees Fahrenheit in order to flower and fruit properly.
• The average U.S. dairy cow produces 22.5 quarts of milk each day. That’s about 16,000 glasses of milk per year – enough for about 40 people. One cow can give 200,000 glasses of milk in a lifetime.
• Honeybee workers must visit 2 million flowers to make one pound of honey.