July 31 – Blueberries and Bluegrass

Join us this week to celebrate the fruits of the season!

  • Music by Jordan Tirrell-Wysocki (New England and Celtic Fiddle Music) & Matt Jensen (acoustic and electric guitar). What can we say? We love it when Jordan comes to play! Jordan was one of the founding members of JamAntics (“Best Jam Band” NH Magazine, 2010, “Best Original Band” The Hippo, 2011) and currently plays most frequently with the Dusty Gray Band and the Tom Lanigan Band in addition to his own trio.
  • Look for the bright blue SAMPLE HERE signs on the vendors to try blueberries in a variety of ways! There will be lots of free blueberry recipes to take home.
  • If you have a recipe to share, send it to us at canterburyfarmersmarket@gmail.com

Blueberry Lemon Muffins

  • 3 cups of all-purpose four
  • 1 cup of sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 cup low fat plain yogurt
  • 2 large eggs
  • 8 Tbsp. unsalted butter, melted and cooled
  • 1 tsp. grated lemon zest
  • 1 1/2 cups blueberries

Preheat oven to 375 degrees. Prepare a 12-cup muffin tin with paper liners.

Mix flour, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the yogurt, eggs, and lemon zest together in a medium bowl. Gently fold the yogurt-egg mixture into the flour mixture with a rubber spatula until just combined. Fold in the melted butter. Fold in the fresh blueberries. Do not over mix!

Use a large-ice cream scoop or measuring cup to divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 25-30 minutes. Let the muffins cool then flip out onto wire rack.

July 24 at the Market

What’s to say? We are at the most luscious time of the farm and garden season. You are hungry – and the farmers’ market will have all the best in fresh and local food to eat and drink. It’s a match made in heaven!

Plus you can enjoy the old fashioned toe-tapping tunes of Dudley and Jaqueline Laufman and “Two Fiddles”.

July 17 at the Market

MUSIC BY “UNCLE” STEVE FURBISH

“Uncle” Steve grew up listening to Hendrix, CSNY, Jackson Browne, The Beatles (of course) and the usual wide variety of “Boomer” stuff. He generally plays with the Uncle Steve Band, but we were happy to snag Steve on his own. Listen to audio clips at http://www.reverbnation.com/stevefurbish. Then, come find a seat at a picnic table or bring your lawn chair so you can get cozy and listen to Uncle Steve in person! One nice thing about the Canterbury Farmers’ Market is that you can hear the music wherever you are. You can shop the market and get cheese and bread, fresh fruit and veggies, a local beer, or some sweet maple candy. Have a picnic while you listen to the tunes!

AROUND THE MARKET

  • Margaret Hoyle says “I had a really good week with lots of people checking out my HAND-CRANKED SOCKS.  If the weather is good this Wednesday I will have my sock machine set up!”
  • Our Place Farm will have 2 new flavors of PORK SAUSAGE — Cajun and Jalapeno, ha cha cha!
  • The Bread Peddler has new GLUTEN FREE “RYENOT BREAD.” Rye not give it a try?
  • Canterbury AleWorks will have two new SUMMER WHEAT BEERS in addition to their traditional favorites.
  • Dave Emerson of Old Ways Traditions will have nice, fresh CHERRY AND BIRCH SALAD BOWLS suitable for wedding gifts.
  • Courser Farm Kitchens remind you to sample Emma’s dandy COCONUT & DATE GRANOLA.
  • Spring Hill Farm is starting to get CUKES, ZUCCHINI, CHERRY TOMATOES AND GREEN BEANS (come early)!
  • Meadow’s Pond Soaps will have refreshing SPEARMINT SOAP.
  • Josie Scarponi will once again be doing FACE PAINTING.

UPCOMING SPECIAL EVENTS 

  • Wed., JULY 31 BLUEGRASS AND BLUEBERRIES with music by Jordan T-W
  • Wed., AUG. 7 KICK-OFF NH EAT LOCAL MONTH with music by Mark Hopkins
  • Wed., AUG. 14 HILLARY NELSON DEMO “Feeding the Garden Inside Us”, with music by Audrey Drake
  • Wed., Aug 21 THE ZU-MATO (zucchini and tomato) FESTIVAL, with music by Paul Hubert

Remember you can also find us on FaceBook for the most current market news (often posted right from the market) and for a growing number of market photo albums.

Recipe: Cucumber & Peanut Salad

  • 1 large cucumber, peeled, seeded, and diced
  • salt to taste
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1 dried red chili pepper
  • 3 tablespoons coarsely chopped peanuts
  • 1 tablespoon lemon juice
  • 1 teaspoon maple syrup/dried maple sugar
  • 1 teaspoon minced fresh cilantro

Mix together salt and cucumber, and allow to drain in a colander for ten minutes to release water. Pat cucumbers dry, and place in a medium size bowl. Heat oil in a small saucepan, and stir in cumin and chili pepper. Add peanuts, lemon juice, sugar or syrup, and warm oil to cucumber, and stir together. Garnish with cilantro. Makes 2 servings

 

July 10 at the Market

MUSIC THIS WEEK BY TIM GURSHIN

Listening to Tim Gurshin sing just makes you feel good! If you are new to the Market, or just haven’t been here at the same place and time as Tim, stroll on down with a few friends and catch an earful. You will be very glad you did! In addition to his own songs, Tim’s live shows feature his own arrangements of classic acoustic music from Bob Dylan to Green Day.

AROUND THE MARKET

  • Petals in the Pines will be at the market this week with gorgeous DELPHINIUM BOUQUETS and a new selection of LEAF STONE BIRD BATHS in a variety of colors and styles. SILK SCARVES and KNIT HATS will also be available.
  • Sophie and Josie will be at the Market this week to do FACE PAINTING. Thanks, girls! We have missed face painting at the market!
  • Courser Farm Kitchen will have samples of a new flavor of granola – COCONUT & DATE. For those people who can’t eat nuts, there are no nuts in this granola, despite the coconut,, which doesn’t count in the nut department. :~)
  •  Fen Ridge Farm will also have samples of a new MINT JULEP JELLY, oh yeah!
  •  Check to see if Warner River still has fresh CHERRIES! If not, they do have bushels and bushels of SQUASH, ZUKES, and CUCUMBERS comin’ in right now! And BEETS a plenty.
  •  Have you tried the CAMEMBERT cheese at Brookford Farms yet? It will make you swoon! Stroll on over and see if they have any BLUE CHEESE, too. Double swoon.
  • The greens at Spring Hill Farm have been loving this weather. Eric says he has grown his best SWISS CHARD ever! He’s also has great HAKUREI TURNIPS. If you’ve never tried these little salad turnips, they are a treat. Sweet and crunchy with a very mild flavor.

Recipe: Beet Hummus

  • 1 bunch beets, scrubbed clean, cooked, peeled and cubed  (you can use red or golden beets)
  • 2 Tbs tahini (sesame seed paste)
  • 5 Tbs. lemon juice
  • 1 clove garlic, chopped (you could also use green garlic, or tender garlic scapes)
  • 1 Tbs. ground cumin
  • 1 Tbs. lemon zest (from approx. 2 lemons)
  • 1 pinch sea salt or Kosher salt
  • ground pepper to taste

Before you start:

  • To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Peel once they have cooled.
  • If you are using garlic scapes instead of garlic bulbs, you might want to blanch them first to take the “bite” out. They can be a bit spicy, almost peppery.
  • Try putting your lemon in the freezer for about an hour before zesting. When the outer peel is practically frozen, it makes zesting a lot easier!

How-To-Hummus!

Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired. Chill and store in the refrigerator for up to 3 days or freeze for longer storage. Eat with pita chips, with sliced cucumber or celery, or on thinly sliced toast (try a dark wheat from The Canterbury Bread Shop, or a nice rye from The Bread Peddler) with goat cheese (from Our Place) or Quark (from Brookford Farms) and shaved mint.

Makes two cups. Serves: 6

July 3 at the Market

Music this week by the GRASSDAWGS

“Grassdawgs” are a high-energy, acoustic string band from New Hampshire that plays a mix of old-time, bluegrass and ‘newgrass’ music – or something old, something new, (mostly borrowed) and something blue(grass). They will definitely chase away the rainy-day blues with their…well…with their rainy day blues-grass! 

The Shopping Bag

  • What with all this crazy weather, the farms and gardens have been going NUTSO, so there will be a ton of beautiful greens and goodies at the market for you. Bring a big bag, because some of the veggies are rather astonishing in size!
  • Be sure to check in the coolers that many of the vendors have brought. They often have goodies tucked inside to keep them cool (or dry) and fresh. If you don’t see something, just ask!
  • Look for the bright green SAMPLES signs displayed on many of the booths. Give something new a try. For example, Fen Ridge Farm has samples of “wine jelly.” Who woulda thunk? It is very tasty, so go and give it a taste!

Knock, Knock.
     Who’s there?
Lettuce.
     Lettuce who?
Lettuce go to the Farmers’ Market this week!

We are still trying to reach our goal of 200 folks at the market. Please remember that we are in the center RAIN or SHINE…last week a hearty crowd of 70 folks showed up. And even though it started out pouring on us all, the music was great, the cider doughnuts were warm n’ sweet, and the shopping was brisk. One vendor even sold out of all the meat she brought! And by the end of the day the rain had rolled away and the tail end of the market was fine and clear and beautiful. However, we would be happy happy joy joy to see a few more folks show up this week. No matter the weather, the market goes on, and is good fun…really!

Recipe: Strawberry & Mint Sorbet

  • 1 lb. frozen strawberries, thawed at
    room temp for 20 min
  • 1/4 cup fresh mint leaves
  • 1/4 cup or less unrefined cane sugar or honey
  • 1 Tbsp. vanilla extract
  • 3-4 drops food grade peppermint essential oil

 

Combine all ingredients in a food processor and process until smooth. Transfer to freezer to harden or serve immediately. Note: If you are freezing the sorbet to use later, you should first pour it in a shallow pan. As it freezes, take pan out of the freezer and scrape the sorbet with a fork to fluff it up a bit. Return to freezer and repeat again in about half hour or so. This will keep the sorbet from freezing into one solid sheet of strawberry ice! Makes about 1 pint.

This sorbet is particularly lovely if served in small scoops in a clear glass dish so you can appreciate the beautiful color. Lemon wafers go well with this dessert!