July 12, 2016 Market

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Check out what’s happening at the Avon Lake Farmers Market at 32801 Electric Blvd (Avon Lake United Church of Christ) on July 12 from 3-6 pm:

  • Featured Vendor: Harvest Moon Micro Farm! We’re giving away a $20 gift certificate to one lucky market shopper!
  • New vendors: Aryel Button Harmony—vintage jewelry designs!
  • Plant Exchange: As always, bring a plant to donate, take a new one home!
  • Reusable market bags—100% of proceeds benefit the market!

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Recipe of the Week: Maple Candies

Yield: 1 lb. candy
Ingredients

◦    2 cups pure maple syrup from Stumpwater Farms
◦    A few drops of vegetable oil or butter

Preparation
1.    Fill a large pot partially with water. Bring to a boil, and note the temperature of the boiling water with a candy thermometer. (Since water boils at different temperatures in different locations, it is important to follow this step.) Set some candy molds into a jelly-roll pan. Set aside. (If using metal or wood molds, lightly grease them.)
2.    Empty the large pot and place the syrup in it. Add a few drops of oil. (Boiling maple syrup will foam up; the oil keeps the foam down. Buttering the rim of the pot will also help.)
3.    Boil carefully over high heat, without stirring, until the temperature of the boiling syrup is 28°F/17°C above the boiling point of your water (212°F/100°C at sea level).
4.    Remove from the heat and let cool for 3 to 5 minutes. Do not stir or disturb the candy at this point; if the thermometer is attached to the pan, leave it there during the cooling period.
5.    Stir evenly until the liquid loses its gloss, starts to become opaque, and begins to thicken. (This is the tricky part; if you stir too long the thickened syrup will “set up,” or harden, in the pan. If this happens, add a cup of water, and reheat slowly to dissolve the sugar, then start over. But if you don’t stir long enough, the sugar may not “set up” in the molds at all.)
6.    Carefully pour the candy into the molds. It’s helpful to have an assistant spread the syrup in the molds while you continue to pour the mixture into the other molds.
7.    Allow the candies to cool, remove from the molds, place on a rack to dry for a few hours, and enjoy.

Candy Molds
There are many choices for candy molds. Rubber molds work best for maple syrup candy, but lightly greased metal and wood molds also work well. Even small disposable aluminum foil pans, lightly greased, can be used. Candy molds may be purchased at many craft stores, some department stores, and from specialty kitchen shops, catalogs, or websites.

Recipe adapted  from Epicurious.

 

July 5th Market: Celebrate the Fourth!

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Check out what’s happening at the Avon Lake Farmers Market at 32801 Electric Blvd (Avon Lake United Church of Christ) on July 5 from 3-6pm:

  • Featured Vendor: Daily Press Juicery!
  • Plant Exchange: As always, bring a plant to donate, take a new one home!
  • Reusable market bags—100% of proceeds benefit the market!

Recipe of the Week: Egg, Arugula, and Herb Tartine

YIELD: 1 servings
PREP TIME: 15 minutes (active time)
INGREDIENTS:
2 thick slices of good bread
2 big handfuls fresh baby arugula from Coleman Gardens
1 sprig tender rosemary
Several chive stalks
1 tablespoon butter
1 egg from Naked and Happy Eggs
Salt and pepperDIRECTIONS:
1. Toast the bread and scrape on a little butter. Roughly chop the herbs and arugula as the rest of the butter heats in a small heavy sauté pan. Sauté the herbs and greens for just about a minute or until slightly wilted. Add the egg and quickly cook over medium heat until barely scrambled around the greens.

2. Remove from the heat. Season with salt and pepper, pile on the toasted bread, and eat immediately.

Recipe adapted  from The Kitchn.

June 28 Market

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Check out what’s happening at the Avon Lake Farmers Market at 32801 Electric Blvd (Avon Lake United Church of Christ) on June 28 from 3-6pm:

  • It’s Sample Week: Stop at each of the vendors’ booths for a sample of their product!
  • New vendors: Naked and Happy Eggs and Turtle Island Natural Soap Co.
  • Reusable market bags—100% of proceeds benefit the market!

This Week’s Market Recipe:
Kale Salad with Pecorino, Strawberries, Pine Nuts

YIELD: 6 servings
PREP TIME: 15 minutes (active time)

INGREDIENTS:
1 bunch tuscan kale from H & W Organic
3 tablespoons bread crumbs
3 tablespoons fresh squeezed lemon juice
3 tablespoons olive oil
1 tablespoon honey from Elk Creek Honey
1 1/2 cup fresh sliced strawberries from Harvest Moon Micro Farm
2 ounces toasted pine nuts (about 1/3 cup)
1 ounce shaved pecorino cheese
Salt and pepper

DIRECTIONS:
Wash and dry the kale leaves. Fold each leaf in half, lengthwise, and cut out the stem. Then slice the kale into thin ribbons. Place in a large salad bowl. Sprinkle the kale with bread crumbs, lemon juice, olive oil, and honey. Toss well, then salt and pepper to taste. Cover and place in the refrigerator for at least 2 hours. Once the kale has wilted a little, toss in the sliced strawberries and toasted pine nuts. Use a veggie peeler to shave bands of nutty pecorino cheese over the top. Enjoy!

June 21, 2016 Market

Decrease waste with a reusable market tote!

Decrease waste with a reusable market tote!

Check out what’s happening at the Avon Lake Farmers Market at 32801 Electric Blvd (Avon Lake United Church of Christ) on June 21 from 3-6pm:

  • Giveaway: 1 hour-long massage from Mona Lisa Eco Spa’lon
  • New compostable produce bags!
  • Reusable market bags on sale and 100% of proceeds benefit the market!

This Week’s Market Recipe:

Kale Frittata: A Healthy Breakfast Casserole
Adapted from:Kirsten | My Kitchen in the Rockies

Total time: 35 mins
Serves: 4
Ingredients:
8 large organic eggs
3 tablespoons freshly grated Pecorino Romano or Parmesan cheese, divided
¼ teaspoon coarse kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
1 bunch organic Kale or Red chard (about 10 ounces), stems and center ribs cut away, leaves coarsely chopped from Harvest Moon Micro Farm or H&W Organic Farm
1 garlic clove, minced
Instructions
1. Preheat broiler.
2. Whisk all the eggs, 1½ tablespoons cheese, ¼ teaspoon salt, and ¼ teaspoon pepper in large bowl.
3. Heat olive oil in medium nonstick broiler-proof skillet over medium heat. Add onion and sauté until tender but not brown, about 6 minutes.
4. Add Kale/ Red chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle with salt and pepper. Sauté until any liquid in skillet evaporates. Increase heat to medium-high; add garlic to skillet and stir 1 minute. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 4 minutes. Sprinkle remaining 1½ tablespoons cheese over top.
5. Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute.
6.Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature.