Morgantown Farmers' Market Newsletter for October 13th

Morgantown Farmers' Market
What to expect this Saturday, October 13^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, Beets, Lettuce, Edamame Soybeans, Mushrooms, Basil, Garlic, Rhubarb, Eggplant, Potatoes, Tomatillos, Fennel, Wax Beans, Apples, Peaches, Watermelon, 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, Birdhouse Gourds, Milk and Honey Soap

And much more!

Announcements:

· Anyone who bought Amaryllises should be digging them up to prevent them from being killed off during a frost.

· 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. Apples will be available at this time

· 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:

Tomato Soup from All Recipes

Start to Finish: 1 Hour
Serves: 6

1 tablespoon vegetable oil
1 cup chopped onion
2 cloves garlic, minced
1/2 cup chopped carrot
1/4 cup chopped celery
56 ounces crushed tomatoes
3 1/2 cups vegetable broth
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
4 drops hot pepper sauce

DIRECTIONS

Heat oil in a large Dutch oven over medium-high heat. Saute onion and garlic until onion is tender. Add carrot and celery; cook 7 to 9 minutes until tender, stirring frequently. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.

Deluxe Vegetable Calzone from iChef

Start to Finish: 20 Minutes
Serves: 1

3 oz Pizza Dough
2 oz Chef-Mate Bacon 'n Cheddar Cheese Sauce; unheated
3 oz of your favorite fresh Vegetables; stir-fried

DIRECTIONS

Roll out pizza dough. Place on lightly greased 7 inch pizza pan. Pat with hands to fit pan. Spread cheese sauce evenly to edge of dough, leaving 1/2 inch space from the rim. Place stir-fried vegetables along half of the dough. Fold dough in half. Seal and crimp edges. Prick top with fork generously. Bake in preheated 375F convection oven 8-10 minutes or until crust is golden brown. Serve.

Egg Stuffed Breakfast Tomatoes from Meals

Start to Finish: 30 Minutes
Serves: 4

1 package (12 oz) Classic Recipes Welsh Rarebit, cooked according to package
8 medium tomatoes
8 large eggs
¼ cup finely diced onion
¼ cup shredded cheddar cheese
4 teaspoons butter or margarine, melted
2 teaspoons chopped, fresh parsley

DIRECTIONS

Preheat oven to 350. Grease baking sheet. Cut 1/2-inch slice from top of each tomato; scoop out pulp, leaving shell intact. Place tomatoes upside down on paper towels and drain for 5 minutes. Place tomatoes right side up on prepared baking sheet; season with salt and ground black pepper. Break an egg into each tomato. Sprinkle evenly with onion and cheddar cheese. Drizzle with butter. Bake in preheated oven for 25 minutes or until eggs are set. Prepare Welsh rarebit according to package directions. Pour over eggs; garnish with parsley.

Fun Facts About Agriculture:

• An acre of trees can remove about 13 tons of dust and gases every year from the surrounding environment.
• There are over 500 different types of bananas. That means if you ate a different kind of banana everyday, it would take almost a year and a half to eat every one!
• It takes 24 to 26 hours for a hen to produce an egg; there is 30 minutes between each egg-producing cycle.