June 26 – Open for Business!

When we say RAIN or SHINE, we mean it!

Hey, food production doesn’t stop just because it’s a little wet. Cows still have to be milked. Weeds still need to be plucked, and greens harvested. Eggs, collected. Cheese made. Bread baked. And the beer brewing never slows down!

We are in the center, and the vendors have brought all their goodness from farm and barn and kitchen just for you. Come and join us!

June 26 at the Market

THANKS to our MEMBERS

We’d like to take a moment to say THANKS to all our members who support the market. Your generous donation of $25 for the season helps bring the market to life, and we are pleased that Market Members have “bought into” the idea of fresh, locally grown and made, good food. We know that there are a LOT of worthy causes that are tugging at your wallet, and we appreciate that you chose to share your hard earned dollars with us. In return, we’ll work hard all season long to make sure the Canterbury Community Farmers Market is the best farmers market we can be.

If you don’t happen to be a member yet, come on down to visit the Market Info tent any Wednesday — the more the merrier! And thank you kindly once more. By the way, when you stop in at the market Info tent, be sure to pick up a FREE copy of the new publication “The Sustainable Living Gazette.”

THIS WEEK’S MUSIC is by Fiddlin’ Bill

Bill Perry has been a musician for many years and started playing guitar while serving in the USN at age 17. Bill plays Guitar, Mandolin, Fiddle and Bass and sings Irish, Blues, 40′s Swing, Country and folk music. Bill has played in Musical venues all across New England including pubs, town summer concert series concerts, weddings and private parties. Bill says one of the greatest joys is to see children dancing in front of him to some of the hornpipes he plays on the Mandolin or fiddle. Bill says “music is magic” because everyone enjoys music and it lifts their spirit!

SCAPES are in!

Be sure to shop the market for the first crop of garlic scapes. See an earlier post for a great recipe…and a description of what the heck a garlic scape actually IS (in case you aren’t sure).

 

The Great (e)Scape

What is a GARLIC SCAPE?

Garlic scapes are the green curly shoots that grow out of garlic when it’s young, and only hardneck garlic produces scapes. If left to grow, they will eventually produce the seed head of the garlic plant. Harvesting them when young, tender (and curly) sends more nutrients to the garlic head, plus gives you a way to enjoy garlic early in the season!

How to enjoy eating SCAPES

Quickly stir-fried, scapes have the texture of asparagus or green beans, but with a garlic kick. They are yummy scrambled with eggs, folded (cooked) into an omelet, or simmered in soups or stews. Scape pesto is great on its own, smeared on a cracker with goat cheese, mixed into tuna salad, tossed with hot pasta, broiled on fish, or in any recipes needing a kick of good and green and garlicky flavor!

Recipe: Garlic Scape Pesto

Makes: about 1 and 1/2 cups

  • 1 cup garlic scapes, thinly sliced crosswise
  • 1/4 cup pine nuts
  • 1/2 cup good olive oil
  • 1/4 cup Parmesan
  • Salt and pepper, to taste

Add the scapes and pine nuts to the bowl of a food processor and pulse until everything is broken up a bit. Then turn the processor back on, and with it running, add the oil a little at a time until it’s fully incorporated. Add cheese, pulse, then season with salt and pepper to taste. Scape pesto won’t brown like basil pesto will, so if you’re not using immediately, just store in a container in the fridge. It will last a week.

  • Note from our Market Manager, Julie: “I add a bit of lemon juice and use walnuts instead of pine nuts.”
  • Note from Publicity Person, Beth: “I use a mix of pumpkin seeds and pine nuts, and a splash of avocado oil.”
  • Note: This recipe is pretty forgiving, and delicious with all kinds of substitutions!

Want your pesto to be a little more LOCAL? Check out the following statistics:

  • According to the US Department of Commerce, China provides most of the pine nuts sold in the US, with Italy, Pakistan and Portugal making up most of the rest found in American stores.
  • California walnuts account for 99 percent of the commercial US supply and 2/3 of world trade.
  • The leading commercial producers of pumpkins and pumpkin seeds include the United States, Mexico, India and China. Read the label before you buy!

June 19

 

 

 

Don’t know about you, but my tomato plants have been shivering and the Swiss chard is looking distinctly pale. Even the basil is a rather interesting yellowish hue. That’s why I love to come to the market each week and see what gorgeous GREEN greens are available! Last week I got a veritable hedge-worth of broccoli rabe. Talk about YUM! Plus kale, beet greens, and even the radish tops were emerald hued and tasty. Come on down this week and green up your diet!

MUSIC this week is by TAPAS. A diverse blend of acoustic folk, light rock, easy listening, blues and contemporary songs performed by guitarist and lead singer Mark Ledgard, garnished with tasteful lead work by Linda Magoon on mandolin and guitar. As always, the live music at the market is FREE for the listening! Bring your lawn chair, or grab a seat at our picnic table.

Remember, each week our vendors work hard to bring you the BEST in local farm-to-fork. They harvest, milk, bake, pick, package, pack-up, and haul it all to the center just for you! Please come down and show your thanks for their effort. See you there!

June 12 at the Market

This week’s music will be by local talent Don Bartenstein. Put some “mellow” in the middle of your week, and come hear Don, whose acoustic music is reminiscent of Harry Chapin, Jim Croce, and Paul Simon. — A bit of wet weather in the forecast, but never fear. The Market is held rain or shine! We’ll have all that local goodness in the center just waiting for you (and a friend or two) even if it’s drizzly. Come on down and help us to reach our goal of having 200 people at the Market this Wednesday! — Scroll down a bit to check our Recipe of the Week: Asparagus and Radish Salad —  While you are at the Market, look for the bright green “SAMPLES HERE TODAY” signs on the tents. Then, go sample! — Feel free to bring your dog along to browse with you, but on-leash, please. Stop by the Market Info tent for a free biscuit and a drink of cold water. We love to see all the pups!

THANKS to our Market Supporters

Market Supporters help us to bring the Canterbury Community Farmers’ Market to life! Working together with the vendors and the community, the CCFMA can take real steps toward…

  • FOSTERING a broader availability and variety of locally grown produce and agricultural products.
  • ENCOURAGING sustainable farming in the Canterbury area by providing an alternative marketplace.
  • CREATING opportunities for farmers and consumers
    to deal with each other directly.
  • ENHANCING the quality of life in the Canterbury area
    with an activity that fosters social gathering.
  • PRESERVING the Canterbury area’s unique agricultural heritage.

Your support also helps us to advertise, bring great musicians to the market every week, pay the market’s dues to professional organizations, buy supplies and postage, maintain the website, and, on occasion, send a thank you gift.

Stop by the Market Info tent to learn how you can become a Supporter, too.
Thanks in advance!

Recipe: Asparagus & Radish Salad

Now is the perfect time to enjoy the simple freshness of tender asparagus and crispy radishes. The first comes up faithfully year after year, and the second can sprout, grow and be harvested in a matter of weeks. What a pair!

The Veggies:

  • 3 
pounds asparagus, blanched, trimmed and cut into 1 inch pieces
  • 1
 bunch radishes, thinly sliced

 The Dressing:

  • 1 
cup sour cream
  • 1/2
 cup buttermilk (or kefir)
  • 2 
Tablespoons mayonnaise (or soft, herbed cheese)
  • 2 
Tablespoons olive oil
  • 1
 lemon, zested and juiced
  • 1/2 
cup fresh dill, chopped
  • 4
 scallions, white and green part, chopped (or green garlic)
  • 1/4
 cup fresh Italian parsley, chopped
  • salt and pepper to taste

Combine all the dressing ingredients in a blender and puree until well incorporated. Toss asparagus and radishes with enough dressing to coat, about 1 cup, and season with salt and pepper. Keep salad well chilled until ready to serve. Extra dressing may be kept refrigerated in an airtight container for up to one week. Great used as a dip for raw veggies.

Wait! Don’t toss the radish greens to the chickens or the compost! Young radish greens can be used in a salad, and are a little peppery like arugula. Older leaves can be stir fried or braised like a mustard green. The “prickles” cook away, and the delicious greens are…well, delicious! And the greens are packed with more vitamin C than the radish itself. Be sure to rinse them well, as radish greens, like beet greens, can hold a lot of grit.

Hats Off to You!

The first Market of the season was this week, and it was simply grand! The weather could hardly have been better, or the early greens more tender. We saw a GREAT selection of farm and garden hats. 136 people turned up, so we are well on our way to reaching our goal of 200 people at the market. Thanks so much for coming! Next week bring a friend (only 64 more people to go…)

By the way, we hope you like the new look to the CCFMA web site. Feel free to browse around and push all the buttons! We have loaded the photo gallery with a huge selection of photos that should make you feel almost like you are at the market smelling the herbs. Almost…but not quite. It’s still much better if you come visit in person!

Recipe: Roasted Rhubarb Salad

Rhubarb pie, crisp, crumble, and tea are surely delicious, but tend to be on the sweet side. Sometimes you want something a bit more savory! This salad certainly delivers.

Shop the Canterbury Farmers’ Market for the freshest greens and locally made cheeses!

Ingredients:

  • 2 cups 1/2-inch pieces fresh rhubarb
  • 2 tablespoons sugar
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon canola oil
  • 1 tablespoon minced shallot
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 8 cups mixed baby greens
  • 1/2 cup crumbled goat cheese or feta
  • 1/4 cup chopped walnuts, toasted (see tip)
  • 1/4 cup golden raisins

Preparation:

  • Preheat oven to 450°F.
  • Toss rhubarb with sugar in a medium bowl until well coated; let stand, stirring once or twice, for about 10 minutes. Spread in an even layer on a rimmed baking sheet. Roast until just beginning to soften, about 5 minutes. Let cool for about 10 minutes.
  • Meanwhile, whisk vinegar, oil, shallot, salt and pepper in a large bowl. Add greens; toss to coat with the dressing. Divide the greens among 4 plates. Top with the rhubarb, goat cheese (or feta), walnuts and raisins.

Tip: Place walnuts on a rimmed baking sheet and bake at 350°F for about 7 minutes. Let them cool before tossing with the greens.