Pavilion Voice

Your Pavilion Voice
Jan 18, 2009

The Columbia Farmers’ Market Pavilion Newsletter
Presented by
Sustainable Farms and Communities, Inc.

Today’s Quote: Real Health Care

It’s bizarre that the produce manager is more important to my children’s health than the pediatrician. ~Meryl Streep

Welcome…

To the bi-monthly newsletter from SF&C and your Farmers’ Market Pavilion and Education Center. This communication will help keep you up to date on events, news and activities surrounding the Pavilion Project and the efforts of SF&C. We hope you will join your community members and make your support of the pavilion known through a tax-deductible donation or pledge. The Pavilion must be built with your support! Contact us at: casey@farmersmarketpavilion.org if you want more information about how you can help!

In The Know- Your Pavilion

Did you know that the Columbia Farmers’ Market Pavilion and Education Center will provide the opportunity for a year-round market? The 5,000 sq ft, indoor Education Center will boast a 2,000+ sq ft “great room” where market vendors will be able to sell the meat, cheese and produce that you all love year-round!! And is that fresh bread you smell? Yes it is! Just outside the back doors of the Education Center is our Pavilion Brick Oven- all fired up for a community bread bake! Yum! Maybe you will want to try the hot fresh pizzas with all market toppings being served up in minutes out of the brick oven? Your Pavilion only needs one extra thing- your donation! It’s tax deductible and it goes toward making that bread smell extra good!

What’s New
We are planning for the 2010 Taste of The Market, which has been redesigned to prevent some of the issues that arose this past summer. For example, we will be selling individual sample tickets so that we cannot over sell the amount of food. The number of tickets sold will equal the number of dishes available from all chef participants. This means if you have a ticket, there will be some food available for you. We will also be inviting many more chefs this year. Taste of the Market 2009 raised well over $30,000 and was attended by more than 3,000 people! The official date will be posted in the next edition!!!

We appreciate all of your support and suggestions. We are working on several national and local mailing campaigns for donations, and we encourage you all to bring more of your friends and family into the cause of building your Pavilion and Education Center! Last July, there were 6,700 shoppers at the market over a four hour period! Imagine if all 6,700 made a donation tomorrow!

What Can You Do?

Naturally, your Pavilion and Education Center requires every market supporter to step forward with a contribution toward making it a reality. This may be a tough time for many folks; however, the long-term benefits of establishing this center will help to minimize the effects of such fluctuations brought on by an unnatural reliance on systems that cannot be sustained. The answers can be found in building and strengthening local systems that have more in mind than a bottom line. The Pavilion is your community center and will be an engine and resource for sustainable economic development and healthy living.

Also, please remember to get all of your friends to join the Pavilion Facebook page, which can be found by searching for “farmers market pavilion” at www.facebook.com.

Feature Article

In the past year, rising fuel and food prices coupled with increased concerns about environmental impacts and safety of our food supply have prompted a number of actions by U.S. consumers regarding their food purchases. Against this backdrop of rising prices, demand for locally grown food products continues to increase…

Click Here for the full article – Real Cost of Food

Your Support is Appreciated!
Click the link below for the easiest ways to become a part of your Pavilion!

http://www.farmersmarketpavilion.org/donate.html

YOUR PAVILION VOICE

Your Pavilion Voice
Jan 5, 2009

The Columbia Farmers’ Market Pavilion Newsletter
Presented by
Sustainable Farms and Communities, Inc.

 

Today’s Quote: Leading by Example
A woman once came to Mahatma Gandhi with her little boy. She asked, “Mahatma-ji, tell my little boy to stop eating sugar.”
“Come back in three days,” said Gandhi.
In three days the woman and the little boy returned and Mahatma Gandhi said to the little boy, “Stop eating sugar.”
The woman asked, “Why was it necessary for us to return only after three days for you to tell my little boy that?”
The Mahatma replied: “Three days ago I had not stopped eating sugar.”

Welcome…
To the bi-monthly newsletter from SF&C and your Farmers’ Market Pavilion and Education Center. This communication will help keep you up to date on events, news and activities surrounding the Pavilion Project and the efforts of SF&C. We hope you will join your community members and make your support of the pavilion known through a tax-deductible donation or pledge. The Pavilion must be built with your support! Contact us at: casey@farmersmarketpavilion.org if you want more information about how you can help!

In The Know- Your Pavilion
Did you know that the Columbia Farmers’ Market Pavilion and Education Center will include a 5,000 square foot, indoor Education Center? This space will include a commercial kitchen with a glass wall so that you may watch what is going on inside. This space will include many streaming video cameras so that you can join a cooking class from the comforts of your home. Imagine a canning class being conducted by Boone County Extension streaming to schools and homes across Mid-Missouri! The market vendors will also use this kitchen to create new and wonderful products from local produce.
More about the Education Center in the next issue.

What’s New
Well it is winter and fairly cold indeed, but our thoughts are on a Market opening in March and this summer’s big event! We are planning for the 2010 Taste of The Market, which has been redesigned to prevent some of the issues that arose this past summer. For example, we will be selling individual sample tickets so that we cannot over sell the amount of food. The number of tickets sold will equal the number of dishes available from all chef participants. This means if you have a ticket, there will be some food available for you. We will also be inviting many more chefs this year. Taste of the Market 2009 raised well over $30,000 and was attended by more than 3,000 people! We are looking to set a date for the event (a Saturday evening) around the end of July and the beginning of August. If you know of conflicting, major events in Columbia on these weekends, be sure to pass that information on to us. Watch for more details in upcoming issues.

We appreciate all of your support and suggestions. We are working on several national and local mailing campaigns for donations, and we encourage you all to bring more of your friends and family into the cause of building your Pavilion and Education Center! Last July, there were 6,700 shoppers at the market over a four hour period! Imagine if all 6,700 made a donation tomorrow!

What Can You Do?
Naturally, your Pavilion and Education Center requires every market supporter to step forward with a contribution toward making it a reality. This may be a tough time for many folks; however, the long-term benefits of establishing this center will help to minimize the effects of such fluctuations brought on by an unnatural reliance on systems that cannot be sustained. The answers can be found in building and strengthening local systems that have more in mind than a bottom line. The Pavilion is your community center and will be an engine and resource for sustainable economic development and healthy living.

Also, please remember to get all of your friends to join the Pavilion Facebook page, which can be found by searching for “farmers market pavilion” at www.facebook.com.

Feature Article
This article, from the Portland Farmers’ Market, gives insight into why food at the market can cost more than it does at your local mega-store.

Excerpt:
“At the most basic level, one could say that the lower price of eggs at the grocery store is often at the expense of the hens themselves. To increase production, conventional factory farms often keep their hens in battery cages and may engage in practices such as beak cutting and forced molting through starvation.”
Click here to read more.
Cost_of_Eggs

Your Support is Appreciated!
Click the link below for the easiest ways to become a part of your Pavilion!

www.farmersmarketpavilion.org/donate.html

Information Cafe Newsletter – July 25, 27, 29 and August 1st

Good morning, everyone! 

Does anyone else feel full to overflowing?  The garden is bursting forth with produce, weeds and invaders at a rate that is, sometimes, daunting for this part-time gardener.   Juicy summer events are happening everywhere one looks, friends moving, friends passing through, celebrations of every sort.  Summer and sun and ripe blueberries and sunburn and cold lemonade and the smell of bar b q and vacation time…and and and…summer is the time of lots of “ands” but this morning, I smelled it:  Autumn.  Harvest.  The point where the fecundity of the summer meets the turning of the Wheel.  The time to celebrate all of our bounty.

Columbia Farmers’ Market, Sustainable Farms and Communities, the Pavilion Project AND many local restaurants and entertainers will be celebrating the best that this time has to offer at

THE TASTE OF THE MARKET

Check it out: http://www.farmersmarketpavilion.org/tasteofthemarket.html

Mark your calendar!

August 1, 2009 6 pm!!!

 

- The best local foods transformed into culinary masterpieces by the best local chefs!

 

- Music by Ironweed and Northwoods

http://www.ironweedbluegrassband.com/

http://thenorthwoodsmusic.com/fr_index.cfm

 

- Wine and beer sampling

- Children’s Activities

- And an outdoor movie on a big screen!

 

All for only $5!! Kids 12 and under FREE!

 

We look forward to seeing you there.  (If you are interested in volunteering, please reply to this email!)

 

News from the market:

 

Peaches are still available on Monday and Wednesday, as well as Saturday.

Sweet Corn is available on Wednesday and Saturday.

The featured product at this Saturday’s market is BLACKBERRIES!  Other produce on hand this week will include cantaloupe, green pepper, okra, green beans, potatoes, yellow squash, zucchini, cucumbers, sweet onions, tomatoes and so much more.  GYRO MEAT, lamb, pork, ORGANIC beef, buffalo, goat cheese, fresh TROUT, honey, eggs, various types of mushrooms, chocolate, granola bars,  FRESH PASTA,  pecans and baked goods will all also be available for your dining pleasure. LIME PICKLES are back!

Also find herbs, cut flowers, bedding plants, hanging baskets and patio pots, for eye and nose nourishment.

Entertainment this week is Columbia Housing Authority Youth Choir, a real treat! AND the always enjoyable MERE MORTALS.

 

For more information on what is happening at the market, check out http://www.columbiafarmersmarket.org/

 

News of our World, large and small…

WHAT?  Columbia Farmer Market only has 139 votes?

 I can’t believe only 139 love you the Columbia Farmers’ Market!  Please visit http://www.care2.com/farmersmarket/search/?state=MO to vote for the Columbia Farmers’ Market.  Help us win $5000 toward the good of the market!

 

Urban Hen Website – links available to survey and petition!  http://columbiaurbanhens.wordpress.com/

 

Food, Inc., the new documentary exposé on the perils of America’s industrialized food industry, opens at Ragtag Cinema (10 Hitt St. Columbia, MO 65203) on Friday, July 24.  For showtimes (posted each Monday) and ticket information, please visit Ragtag Cinema’s website at http://www.ragtagfilm.com

 

Former volunteer of the Information Café honored as the Very Best in Youth – http://verybestinyouth.nestleusa.com/Winners/Bio-Detail.aspx?Winner=2765f299-01fa-444a-ba2a-e432a6c4f57b

 

And interesting reading and listening…

Hog Farm Lawsuit settled for $1.1 million, near Kansas City http://www.kansascity.com/115/story/1334390.html

And more on the subject…Loathe Thy Neighbor?  http://hsus.typepad.com/wayne/2009/07/factory-farm.html

Does Gardening Make for Better Sex? http://www.chelseagreen.com/content/does-gardening-make-for-better-sex/

And more on the topic…The Good Sex Diet – interview with Ellen Barnard http://staff.hummingbirddistribution.com/kathleenshow/interviews/Ellen_Barnard2.mp3

 

And for those who love the recipes, please check out this very lovely New York Times link about salads, salads, salads!!  (We tried the blueberry/carrot/sunflower seed…and it was absolutely lovely.)  Thanks, Jim, for the link and the delicious dinner!

http://www.nytimes.com/2009/07/22/dining/22mlist.html?_r=2&em

 

Eat Well.  Live Well.  Be Well.

Victoria

Info Cafe Outreach Coordinator

http://www.farmersmarketpavilion.org/

 To get these regular newsletters by email, please contact us at informationcafe@gmail.com

Newsletter July 1, 4 and 6th

Good morning, everyone! 

What a preciously lovely day out there!  This is my idea of perfection…

The big news of this week is CORN at the Wednesday, July 1^st market  TODAY starting at 4 p.m. AND at the Saturday, July 4^th market starting at 8 a.m.!  Show up early!

News from the market:

Do YOU LOVE your Columbia Farmers’ Market?  Would you like to see an easy $5000 go toward the Pavilion Project and related events and projects?  Check out http://www.care2.com/farmersmarket , put in Missouri, then search by “C” for Columbia, choose Columbia Farmers’ Market.  You can vote anonymously but you must list your name, email and zip code.  Also you will be asked to tell WHY you support Columbia Farmers’ Market so POUR IT ON!!!

 The featured product at this Saturday’s market is PEACHES.  (see recipes below for Savory Stone Fruit Salads)

 Other produce on hand this week will include CHERRIES, green beans, snow peas, sugar snap peas, Swiss chard, beets, zucchini, yellow squash, tomatoes, herbs, cucumbers, sweet onions, broccoli, new potatoes, yellow potatoes and CORN!!   Spicy lamb sausage and other lamb products, pork, organic beef, buffalo, goat cheese, fresh trout, honey, eggs, PASTA, various types of mushrooms, chocolate, granola bars, pecans and baked goods will all also be available for your dining pleasure. PLANTS PLANTS PLANTS and CUT FLOWERS are also available.

Entertainment this week will be the toe-tapping Curreykorn Family Band. 

July 18^th – CORNFEST

July 28^th – Crepe cooking demonstration.

August 1^st – 2^nd Annual TASTE OF THE COLUMBIA FARMERS’ MARKET

 News of our World, large and small…

 Urban farming movement “like a revolution” http://www.cnn.com/2009/LIVING/06/29/bia.urban.farming/index.html

What is HR2749?  Here is one point of view – http://www.peaceteam.net/action/pnum996.php

Do you know about yard sharing???  Find out more at http://hyperlocavore.ning.com/

Check out one woman’s adventure with “Cooking Away my CSA” http://flourgrrrl.blogspot.com/

(and thank you Leslie Conn for the great link suggestions this week!)

 

 

This week’s recipes below come from our friends on the West Coast at the San Francisco Chronicle.  Hope you enjoy!

Eat Well.  Live Well.  Be Well.

Victoria

Info Cafe Outreach Coordinator

http://www.farmersmarketpavilion.org/

 

Savory Stone Fruit Salads

By Olivia Wu, former Chronicle Staff Writer

You can woo a woman in many ways. Jeremy Fox, former chef de cuisine of Manresa in Los Gatos and now executive chef of Ubuntu restaurant in Napa, did it with a panzanella that contained honey-sweet grilled peaches.

“I made it for Deanie’s family the first time I went over there to cook,” says Fox, who is the chef at Ubuntu, the vegetable-focused restaurant in downtown Napa.

So there he was, cooking for Deanie’s father, mother, grandparents and brothers and sisters at their home in Sunnyvale. No pressure, right?

Fox created the recipe shortly after he and Deanie Hickox met in the kitchen of Rubicon in San Francisco. She was working in the pastry department; he was a new arrival from Atlanta. He still remembers the menu that day six years ago — squash blossoms stuffed with chard stems, a chicken galantine, boned and stuffed with green garlic, and the grilled peach panzanella.

The recipe worked. He got the girl (they are married), and now, “Every time I visit, they want me to make this dish.”

Using stone fruits in a savory context comes easily to Fox. He creates dishes such as Green Bean & Santa Rosa Plum Salad, and Roasted Chioggia Beets with Nectarine Juices for Ubuntu’s small-plates menu.

Stone fruits are eminently versatile, he says. “You can eat them raw or grilled. Those grilled things are really good with a little bit of sea salt to counteract the sweetness and tartness.” And now, at the height of the stone fruit season, you can’t get enough of them.

Fox should know about peaches. He grew up in Georgia. “I remember the peach blossoms in spring all around Atlanta.” His grandmother and aunts would drive from fruit stand to fruit stand, looking for the ripest stone fruits.

“It was a big deal if they found a new stand for riper peaches. They would go to one stand for plums, another for peaches, and they would drive an extra 15 miles to get to another stand,” he says.

His grandmother would simply eat the peaches and plums fresh. Occasionally she would turn a bumper crop into jams and conserves.

He, however, was more of a fast food fiend through high school — until he went to Johnson and Wales Culinary School (then in Charleston, South Carolina). When he graduated and returned to Atlanta, he worked under an ingredient-driven chef who would have the kitchen staff stay late at night pitting fresh cherries after dinner service.

What still gets him about a peach is “the whole package — the sweetness, acidity, texture, the juiciness of it, the appearance inside that’s not like outside, and the difference in the color, near the center,” he says.

How to select:If you expect to enjoy peaches or nectarines within a day or two, look for fruit that gives slightly when gently pressed and give off a pleasingly sweet aroma. If you are purchasing fruit to eat later in the week, look for fruit that is firm to the touch; it will ripen within three to four days. Choose plums that are firm but not too hard.

How to store: If your kitchen is cool (between 50 and 77 degrees), keep peaches and nectarines stem-end down on the kitchen counter. They will ripen at the higher end of that temperature range; once ripe keep at the cooler part of the temperature range but avoid refrigeration, which causes mushiness. Plums can be refrigerated for several days.

Grilled Peach Panzanella

This is the dish that chef Jeremy Fox used to court Deanie Fox’s family. For gardeners who grow many basils, Fox suggests, “The more varieties the better.” The Acme Bakery herb slab is an important part of this recipe specified by chef Fox. In a pinch, another herb bread may be used.

INGREDIENTS:

4 peaches, halved and pitted

1/2 loaf Acme Bakery herb slab, halved lengthwise

About 1/2 cup extra virgin olive oil

Sea salt to taste

1 shallot, minced (root end reserved)

2 tablespoons white balsamic vinegar

2 to 3 tablespoons minced basil

Freshly ground black pepper to taste

1 bunch arugula

1 large ball fresh mozzarella, cut into 1/2-inch dice

INSTRUCTIONS: Prepare grill. Lightly brush peaches and bread with about 1/3 of the olive oil and season with sea salt. Over a light to medium fire, grill peaches and bread. Look for peaches to loosen from their skins, about 30 minutes. Remove the bread as soon as it is just toasted, about 3 minutes per side. Rub the reserved root end of the shallot on warm bread.

Cut bread into 1-inch cubes and allow to cool slightly. Cut 4 of the peach halves into 1/2-inch pieces. Mince the other 4 halves quite finely.

Pour remaining olive oil into a large salad bowl; add minced shallot, vinegar, basil and fine chopped peaches. Stir to form a vinaigrette. Season with salt and pepper. Toss with arugula, bread, peaches and mozzarella. Serve family style.

Serves 6-8

PER SERVING: 290 calories, 7 g protein, 21 g carbohydrate, 20 g fat (5 g saturated), 17 mg cholesterol, 201 mg sodium, 2 g fiber.

 

Green Bean & Santa Rosa Plum Salad

Chef Jeremy Fox plays with the salty-sweet-acid dynamics of plums and pesto.

INGREDIENTS:

1 pound green beans, trimmed

5 Santa Rosa plums

Parsley Pesto:

1 clove garlic

Sea salt to taste

15 Marcona almonds, toasted and lightly salted + plus additional, chopped for garnish

1/2 cup parsley leaves

1/4 cup extra virgin olive oil

1 ounce Parmigiano Reggiano cheese, half grated fine + more shaved for garnish

1 lemon, zest and juice, to taste

Freshly cracked black pepper, to taste

INSTRUCTIONS: Blanch beans in boiling water until just tender, then remove and plunge them into ice water. Drain and set aside.

Slice plums 1/8 thick and arrange on individual plates with slightly overlapping slices, carpaccio style, on 4 individual serving plates.

For the parsley pesto: Using a mortar and pestle, crush garlic with a touch of salt. Add almonds and crush. Add parsley and olive oil and pulverize. Fold in cheese. Season with salt to taste. Alternatively, you may do this in a food processor.

Toss green beans in 3/4 of the pesto, lemon juice and salt. Spoon dollops of the remaining pesto on the plums. Arrange beans in a pile over the plums. Top with shavings of Parmigiano Reggiano, chopped almonds, lemon zest and cracked black pepper.

Serves 4

PER SERVING: 270 calories, 6 g protein, 22 g carbohydrate, 19 g fat (3 g saturated), 5 mg cholesterol, 120 mg sodium, 6 g fiber.

 

Roasted Chioggia Beets with Nectarine Juices & Marjoram

If you can find baby Chioggia beets and nectarines at the same time, this is a sublime dish. Chef Jeremy Fox likes it served warm.   (note from Victoria – anyone know what Chioggia beets are?)

INGREDIENTS:

20 baby Chioggia beets, washed

2 nectarines

3 tablespoons extra virgin olive oil

8 ounces fresh squeezed orange juice, or as needed

4 to 6 sprigs fresh marjoram, leaves stripped and stems reserved

1/4 teaspoon salt

1 teaspoon Champagne vinegar

Sea salt and black pepper to taste

Marjoram leaves, for garnish

INSTRUCTIONS: Preheat oven to 350 degrees.

In an 8-by-8-inch ovenproof dish, place whole beets, whole nectarines, olive oil, orange juice, 4 ounces water, marjoram stems and salt, making sure that the liquid goes halfway up the beets. Add more orange juice and water if necessary. Cover tightly with aluminum foil. Bake until beets and nectarines are tender, 45 minutes to an hour.

Remove beets while still warm, saving roasting juices.

Peel beets, slice in half lengthwise and place in medium bowl, and toss with champagne vinegar. Set aside.

Discard marjoram stems. Pit nectarines. In a blender or food processor, place nectarines and roasting juices. Blend until smooth. Strain through a sieve. Place warm beets on a serving plate, top with warm nectarine puree and season with salt and pepper. Scatter with 1 teaspoon of marjoram leaves.

Serves 4

PER SERVING: 210 calories, 3 g protein, 27 g carbohydrate, 11 g fat (2 g saturated), 0 cholesterol, 234 mg sodium, 4 g fiber.

Newsletter for markets up to June 20th

Good morning, everyone! 

This is an incredibly quick note as I’m running out the door!

It was good to see so many of you at Chris McD’s last night for our regular Friends of the Pavilion gathering.  Music was especially fine.  If you missed it, but don’t want to miss another, talk with Casey at the Information Café on Saturday morning about what happened and what is happening in the future.

News from the market:

Don’t forget the Monday AND Wednesday markets from 4 – 6 p.m.!  If you haven’t been, stop by!  I think you will be surprised at the grand display of vendors and produce!  It is well worth making the time.

The featured product at this Saturday’s market is BLUEBERRIES!  Other produce on hand this week will include pie cherries, SWISS CHARD,  rhubarb,  tomatoes, bok choy,  snow peas, sugar snap peas, GREEN BEANS, NEW POTATOES, BROCCOLI,  yellow potatoes, onions, various greens and spinach.  Lamb, pork, beef, buffalo, goat cheese, fresh TROUT, honey, eggs, various types of mushrooms, chocolate, granola bars,  FRESH PASTA,  pecans and baked goods will all also be available for your dining pleasure. PLANTS PLANTS PLANTS and CUT FLOWERS are also available.

Entertainment this week is Columbia Housing Authority Youth Choir, a real treat!

THIS SATURDAY – KNIFE SHARPENING Brook Harlan & Carri Risner from the Culinary Arts Dept will be available to sharpen your knives for a fee to benefit the Culinary Arts Dept students. Plan now to update your kitchen utensils.

 News of our World, large and small…

Wednesday, June 17th  6-8 p.m. Stream Extravaganza at Flat Branch Park     Enjoy an evening of fishing poles, funs, frogs, nature tattoos and more the whole family.  Family Fun Fest will also feature bounce houses, face painting, and a City firetruck and police car.  A collaboration of the City of Columbia and Boone County Public Works.

July 18^th – CORN FEST at the Columbia Farmers’ Market

August 1 – TASTE OF THE COLUMBIA FARMERS’ MARKET  more details forthcoming

 

and for some interesting reading & viewing, check out these links:

Mark Bittman on the state of eating fish – Loving Fish, this time With the Fish in Mind

http://www.nytimes.com/2009/06/10/dining/10Seafood.html?ref=dining

 

Vandana Shiva on Gandhi for Today’s World: Some say terrorism makes Gandhi irrelevant.  Vandana Shiva, farmer, seed saver, and global justice activist, says we need him more than ever.   http://yesmagazine.org/article.asp?id=3517

 

The recipes below are all about BLUEBERRY PUDDING.  I’m not sure why, but that just sounds really yummy!  Can’t wait to make it for myself. 

 

Eat Well.  Live Well.  Be Well.

Happy Solstice, Victoria

Info Cafe Outreach Coordinator

http://www.farmersmarketpavilion.org/

 

  

 

Blueberry Pudding Cake

http://southernfood.about.com/od/blueberrycakerecipes/

Cook Time: 50 minutes

Ingredients:

·         2 cups blueberries, fresh or frozen

·         2 tablespoons lemon juice

·         1 cup all-purpose flour

·         2 teaspoons baking powder

·         1/4 teaspoon salt

·         1/2 teaspoon ground nutmeg

·         3/4 cup sugar

·         1/2 cup milk

·         1 large egg

·         1/4 cup melted butter

·         1 teaspoon vanilla

·         1 cup sugar

·         1 tablespoon cornstarch

·         1 cup boiling water

Preparation:

Place blueberries and lemon juice in an 8×8-inch baking dish. In a medium mixing bowl, mix together flour, baking powder, salt, nutmeg, and 3/4 cup sugar. Beat in milk, egg, melted butter, and vanilla. Spread over berries. Mix 1 cup sugar with cornstarch and sprinkle over batter. Pour boiling water over all. Bake at 350° for 40 to 50 minutes.

 

 

 

Blueberry Pudding with Lemon Cream Sauce

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=124475&servings=9

 

Ingredients:

 

LEMON CREAM SAUCE: 2 teaspoons cornstarch 1/2 cup sugar 2/3 cup water 2 tablespoons lemon juice 1 cup heavy cream PUDDING: 2 cups all-purpose flour 1 1/2 cups sugar

2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 3/4 teaspoon ground cinnamon 2/3 cup butter or margarine 2 eggs 3/4 cup milk 2 cups fresh blueberries, rinsed and dried

 

Directions:

1.

In a small saucepan, combine the cornstarch and sugar. Stir in water; cook and stir until thickened and clear. Remove from the heat; stir in lemon juice. Cool. In a mixing bowl, whip the cream; fold cooled mixture into cream. Cover and refrigerate until ready to use. For pudding, combine dry ingredients in another mixing bowl. Cut in butter with a pastry blender until particles are the size of small peas. Add eggs and milk and beat on low until thoroughly combine. Spread into a greased 9-in. square baking pan. Sprinkle berries over batter. Bake at 350 degrees F for 50-55 minutes or until cake tests done. Serve warm or cold with Lemon Cream Sauce.

Columbia Farmers Market – Newsletter for June 10 and 13th

Good morning, everyone!

What an incredibly lovely day! Remember, the market is OPEN today from 4 – 6 p.m. for the Wednesday market, rain or shine. This is a great way to pick up ingredients for a yummy and healthy mid-week meal.

Did you check out  http://informationcafe.wordpress.com/2009/06/09/some-fun-at-the-columbia-farmers-market/  ?  The man behind the camera in those videos is Casey Corbin, the Executive Director of the Market Pavilion Project! If you haven’t done so already, you should stop by the Information Café at the Columbia Farmers’ Market and talk with Casey about all the exciting things that are happening. Find out about becoming a seed and becoming the owner of your VERY OWN Pavilion Shopping Bag. Don’t leave home without it…

News from the market:
Don’t forget the Monday AND Wednesday markets from 4 – 6 p.m.! Strawberries ARE available on Monday and Wednesday while the season lasts.

The featured product at this Saturday’s market is PIE CHERRIES. (See recipes below for my exploration into pig heart and pie cherries…not together, but delicious nonetheless!)

Other produce on hand this week will include asparagus, rhubarb, tomatoes, lettuce, spinach, arugula, bok choy, chives, green onions, green garlic, mustard greens, and herbs, including mint, cilantro, thai basil and lemon grass. Lamb, pork, beef, buffalo, goat cheese, fresh TROUT, honey, eggs, various types of mushrooms, chocolate, GRANOLA BARS, pecans and baked goods will all also be available for your dining pleasure. PLANTS PLANTS PLANTS and CUT FLOWERS are also available.

Entertainment this week is Eco Gitano, always a hot time!

Tuesday, June 16, 2009 – Friends of the Market Pavilion will be gathering to relax and socialize at Chris McDs on Forum next to Schnucks. Details forthcoming.

Saturday, June 20 – Brook Harlan & Carri Risner from the Culinary Arts Dept will be available to sharpen your knives for a fee to benefit the Culinary Arts Dept students. Plan now to update your kitchen utensils.

News of our World, large and small…

Thursday, June 11 5:30 p.m. – Columbia Board of Health meeting. CHICKENS will once again be discussed. For more information on in-town ownership of chickens and moves to change regulations, contact Mary at mary.ellen.stilwell@gmail.com

Sunday, June 14, 3 – 5 p.m. – Chert Hollow Farm Tour REGISTRATION REQUIRED. Eric and Joanna will open their farm to folks. Discussions will be held on growing and management practices such as integrated organic farming, including the fields, fruit plantings, forests and animals. No cost, but registration is required. For more information email contactus@cherthollowfarm.com.

Wednesday, June 17th 6-8 p.m. Stream Extravaganza at Flat Branch Park Enjoy an evening of fishing poles, funs, frogs, nature tattoos and more the whole family. Family Fun Fest will also feature bounce houses, face painting, and a City firetruck and police car. A collaboration of the City of Columbia and Boone County Public Works.

and for some interesting reading & viewing, check out these links:
Eric Schollser, co-producer of Food Inc on Stephen Colbert: http://www.comedycentral.com/colbertreport/full-episodes/index.jhtml?episodeId=229547

Link to USDA Nat’l Farmers’ Market Manager Survey http://www.lavidalocavore.org/diary/1859/farmers-market-trends

Vandana Shiva on Gandhi for Today’s World: Some say terrorism makes Gandhi irrelevant. Vandana Shiva, farmer, seed saver, and global justice activist, says we need him more than ever. http://yesmagazine.org/article.asp?id=3517

This week’s recipes below come with a story, from my very own kitchen. If you want the story, send me a note at informationcafe@gmail.com and I’ll send you the full text, but for now, recipes for Panko Pan-fried Pig’s Heart and Poor Man’s Cobbler.

Eat Well. Live Well. Be Well.

Victoria
Info Cafe Outreach Coordinator

http://www.farmersmarketpavilion.org/

The Magically Gifted Panko Pan-Fried Pig’s Heart Salad with toasted Ciabatta. (I’ve added the specific vendors I utilized, but feel free to explore!)

1 pig’s heart (Crockers Pork Products)
2 cups or so of whole milk (Weiler’s south of the main market)
1 cup of flour, salt and peppered
2+ cups of garlic panko (start with 1 cup and add as needed) with a TBLSN or so nutritional yeast
Enough lettuce for 4 salads (got this from our mini-farm, but we have extra if you are in need!)
2 small beets (the ringed kind, talk to Jeremy at Deep Mud)
2 small carrots (same as the beets)
Snap peas (Phil’s Garden)
Tablespoon of dill leaves (Kim’s)
Raisins
¼ cup white balsamic vinegar
¼ cup walnut oil

Soak pig’s heart in milk overnight. Next evening dump off the pink milk down the drain. Preheat oven to 225 degrees. Cut the pig’s heart into nugget sized pieces. Salt & Pepper the pieces and let sit for a few minutes while oil heats up. Drench nuggets in flour. Dip in egg batter. Drench in Panko. Panfry in heavy skillet on medium heat (do not get it too hot or the panko burns but the pork isn’t done). I used safflower oil to fry in, adding more as it got soaked up. Do small batches of ten or so and keep the finished nuggets in the oven to warm while you fry the rest.

While your batches are frying, prepare your lettuce in whatever way you like your lettuce, grate the beets and carrots onto the lettuce, snap the peas, cut the dill finely onto the salad. Put raisins into a side bowl and cover with the vinegar and walnut oil.

Once all the nuggets are pan fried, assemble the salad on the plate, add raisins, a bit of the dressing you used to soak the raisins, and as many nuggets as you care to try.

I added a nice toasted buttered ciabatta from Uprise as the side.

Poor Man’s Cobbler (Victoria style)

1 container of pie cherries from Mary at Highland Farms
Handful of gooseberries
½ stick butter
1 cup flour
½ – 1 cup sugar (to your taste)
2 tspns baking powder
¼ tspns salt
1 cup milk
1 tspn ground cinnamon
½ tspn ground nutmeg or allspice

First, follow the recipe that Mary gives for pie cherry sauce. You want it juicy! At end, add gooseberries to hot cherry sauce, for tartness.

Preheat oven to 350 degrees. Put butter in small square glass baking dish. Warm in oven until melted.

Mix all other ingredients together in a bowl. (I found that I needed more milk to make a batter consistency, but it may have been because I was using coconut milk.) Pour batter into buttered dish. Spread cherry/gooseberry sauce over batter. Do not mix, but do spread fruit over a large portion of the top. Bake 45 – 60 minutes, until bread part is baked to your satisfaction. Eat alone or with ice cream. Enjoy.

Some Fun at the Columbia Farmers Market

Hello everyone,

Casey Corbin, SF&C’s Executive Director here.  I wanted to thank all of you for your continued support of the Pavilion project and ask you to now express your support by making a donation or pledge to help make it a reality.  We have had over 5,000 shoppers at the market on some Saturdays.  Imagine if most of them gave a donation toward the Pavilion!  With your help, it will be built and you will see your market grow in the number and diversity of vendors and in all that the market offers the community.  The Pavilion creates many new jobs, an education center and a beautiful setting for events of all kinds.  Join us in building the Columbia Farmers Market Pavilion.  Remember SF&C is a 501c3 nonprofit so your donations are tax deductible.

The best quote I overheard at the market was from a crowd of folks who had run into each other randomly at the market last Saturday and I heard: ”Isn’t it great to be somewhere where you run into people you love.”  I think that sums it up quite well!  The market is a place to shop to be sure, but it is also a place to see friends and make new friends!  See you there.  Here are some new videos for you to enjoy!

Columbia Farmers’ Market Information Cafe Newsletter May 30, June 1 and June 3 markets

Good morning, everyone!  This is a late and to the point post…hope all of you are well.

If you are interested in helping out the Pavilion Project with a bit of your personal time and commitment, please either reply to this email or touch base with Casey on a Saturday morning or call him 573-823-3663.  He’s the guy at the first stand with all the shopping bags…

Do YOU have a Market Pavilion Shopping bag?  As a thank you from Sustainable Farms and Communities for a suggested donation of at least $20 to the Pavilion Project,  donors will receive a roomy and attractive canvas tote bag emblazoned with the slogan “if you build it, your neighbors will come!”  The only local designed AND local produced canvas bag available in Columbia!  You will not only be supporting the Pavilion Project but you will be supporting local business as well! 

 News from the market: 
Don’t forget the Monday AND Wednesday markets from 4 – 6 p.m.!  Strawberries ARE available on Monday and Wednesday while the season lasts.

 

The featured product at this Saturday’s market is DAIRY.  Check out our newest vendor, Weiler Dairy, near the southside entrance.  http://www.merchantcircle.com/business/Weiler.Dairy.660-883-5839/review/list

 

Other produce on hand this week will include asparagus,  RHUBARB (see recipes below),  tomatoes, lettuce, spinach, arugula, BOK CHOY, chives, green onions, green garlic, mustard greens, and herbs, including mint, cilantro, thai basil and lemon grass.  Lamb, pork, beef, buffalo, goat cheese, fresh trout, honey, eggs, various types of mushrooms, chocolate, granola bars, pecans and baked goods will all also be available for your dining pleasure. PLANTS PLANTS PLANTS and CUT FLOWERS are also available.

 

Entertainment this week is John Stewart & Friends.
 

News of our World, large and small…

 

Saturday, June 6th - Columbia Area Career Center Culinary Arts Dept will hold a made to order omelet sale at the Columbia Farmers Market. Ingredients will be from the CFM farmers. All proceeds to benefit The Culinary Arts Dept students who are attending a national competition.

 

Tuesday, June 16, 2009 – Friends of the Market Pavilion will be gathering to relax and socialize at Chris McDs on Forum next to Schnucks. Details forthcoming.

 

and for some interesting reading, check out these blog articles:

 

Remarkable shift in Food System Debates – http://civileats.com/2009/05/20/a-remarkable-shift-in-food-system-debates/

Outsourced agriculture:  the new colonialism? -  http://www.foodpolitics.com/2009/05/outsourced-agriculture-the-new-colonialism/

 Fighting Buisness with Business:  Building the Conversation on Sustainable Food – http://civileats.com/2009/05/28/fighting-business-with-business/

 

This week’s recipes below are all about RHUBARB.  (If anyone tries the duck, invite me over – I’ll help create as well as eat!)

 

Eat Well.  Live Well.  Be Well.
Victoria
Info Cafe Outreach Coordinator
http://www.farmersmarketpavilion.org/
 

 

From our friends at San Francisco Chronicle -

 

Say rhubarb, and most cooks will add — almost automatically — strawberries. The two are a harmonious duo, accentuating each other’s strong points like a well-matched couple, and they look handsome together as well.   However, rhubarb has a life beyond strawberries, even a life beyond the dessert repertoire. In fact, strictly speaking, assertively sour Rheum rhabarbarum — a native of Asia, where historically its roots were put to medicinal use — is a member of the buckwheat family and therefore a vegetable rather than a fruit. Its acidity, when not disguised by large amounts of sugar, makes it an agreeable foil for rich, oily and slightly sweet meats, fish and poultry.

Chef Robbie Lewis gives duck breasts a double whammy of rhubarb: Liberty Farms duck breast is accompanied by a ragout of Le Puy lentils sparked with pieces of roasted rhubarb, as well as a watercress salad with shavings of raw rhubarb.   Used in small quantities, raw rhubarb is all right for most people, though moderation is key. Like spinach and sorrel, rhubarb contains oxalates, which can cause gastric distress in some and, eaten in large quantities, may contribute to the formation of kidney stones.
And whether raw or cooked, never consume the plant’s truly inedible leaves.

Cooks differ on which rhubarb is best, hothouse or field grown. Most agree that the field-grown stalks have more robust flavor and natural sweetness in addition to their acidity, but tend to be tougher and are best peeled before cooking. Many chefs like rhubarb cooked until it is almost but not quite soft, then allowed to continue softening in its own warm juices. Elizabeth Schneider, in her excellent book, “Vegetables from Amaranth to Zucchini” (William Morrow, 2001), advocates this method, which best preserves the appealing color.

How to select: Avoid stalks that have extensive discoloration at the root end or look wilted or mushy. A good rhubarb stalk should be virtually flat, brightly colored — from deep pink to assertive red — and as crisp as fresh celery.

How to store: Wrap in plastic, place in the vegetable drawer of the refrigerator and use within two days.

Rhubarb Chutney
From “The Complete Book of Year-Round Small-Batch Preserving” by Ellie Topp (Firefly Books, 2001).

INGREDIENTS:
4 cups sliced rhubarb
1 cup chopped dried dates
1 cup lightly packed brown sugar
1/2 cup chopped dried apricots
1/2 cup cider vinegar
1/4 cup finely chopped onion
1/4 cup finely chopped candied ginger
1 teaspoon curry powder
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon pickling or kosher salt

INSTRUCTIONS: Combine all ingredients in a stainless-steel saucepan. Bring to a boil over medium-high heat and cook, uncovered, for 8 minutes or until thickened and fruit is soft, stirring frequently.   Ladle into hot jars to within 1/2 inch of the top; cap appropriately.   Process in a hot water bath for 10 minutes for half pints, 15 minutes for pints.   Yields approximately 3 cups
PER TABLESPOON: 60 calories, 0 protein, 15 g carbohydrate, 0 fat, 0 cholesterol, 18 mg sodium, 0 fiber.

 

Duck Breasts with Lentil Ragout, Glazed Turnips, Watercress & Rhubarb Salad
This recipe comes from Robbie Lewis, previously chef at Bacar and Jardiniere in San Francisco.

INGREDIENTS:
For the lentils:
2 cups Le Puy lentils
1 orange
1 slice of bacon
1 onion, peeled but root intact
1 carrot, peeled
1 rib of celery
1 cup red wine
4 cups chicken stock
Salt and freshly ground pepper, to taste
For the vegetables:
2 tablespoons extra virgin olive oil 2 bunches baby turnips, or 12 ounces small turnips cut into 3/4-inch pieces
2 bunches radishes, trimmed
1 bunch fresh thyme, leaves minced
1 tablespoon Banyuls or sherry vinegar
2 stalks of rhubarb, trimmed and cut into 1-inch pieces

For the salad:
1 bunch watercress, hard stems removed
2 stalks of rhubarb, trimmed and very thinly sliced
1 bunch radishes, trimmed and very thinly sliced

For the duck:
6 Peking or Long Island duck breasts, about 6 ounces each; or 3 Muscovy duck breasts, about 14 ounces each Orange-Bay Salt (see recipe)
1 tablespoons extra virgin olive oil + 2 tablespoons
2 tablespoons unsalted butter
1 cup duck or chicken stock, reduced to 1/2 cup
1 tablespoon Banyuls or sherry vinegar

INSTRUCTIONS:

Lentil ragout: Put the lentils in a colander and rinse with cold water. Using a vegetable peeler, peel the zest off the orange, avoiding the pith. Tie the strips of peel together with kitchen twine. Juice the orange and set aside for later. Cook the bacon in a large, heavy saucepan over low heat until the fat is rendered. Add the onion, carrot, celery and orange peel and sweat in the bacon fat for 5 minutes. Add the drained lentils and stir until they’re thoroughly coated with the bacon fat. Add the wine and stock. Simmer slowly until the lentils are tender, about 15 to 20 minutes or according to package directions. Halfway through cooking, season the lentils with salt and pepper. When the lentils are done, remove the bacon strip, orange and vegetables from the pan and discard. Place the lentils in a bowl and set aside.

The vegetables: Add the oil to the saucepan and heat over medium high. When the oil is hot, add the turnips and radishes. Season with salt, pepper and thyme and saute until the vegetables begin to color. Deglaze the pan with the vinegar. Add the rhubarb pieces, adjust seasoning, and cook 3 minutes longer. Set aside.

The salad: Toss all the salad ingredients together in a bowl and set aside.

The duck: Season the skin of the duck breasts with Orange-Bay Salt (see recipe) and pepper. Place a saute pan over medium-low heat and lightly coat with the oil. When the oil is hot, add the duck breast, skin-side down, and cook slowly until the skin crisps to a golden brown, about 10 minutes. Pour off the rendered duck fat. Add 1 tablespoon of butter to the pan. Turn the breasts over and cook for another 4 minutes or until the meat is medium-rare and a thermometer inserted into the thickest part reads 125°. (The 14-ounce duck breasts will take a few minutes more than the 6-ounce ones.) Remove from the heat and let rest 5 minutes before slicing.

To serve: Place the vegetables in a pan and reheat over low. Stir in the remaining tablespoon of butter. Place the lentils in a separate pan, and reheat over low heat. Add the reduced stock and the reserved orange juice, along with a splash of vinegar if desired. Season to taste with salt and pepper. Toss the salad with the remaining oil, Banyuls vinegar and salt and pepper to taste. On 6 warm plates, place the vegetables in a ring and scoop 1/2 cup of lentils in the middle of each. Place the salad on the plate next to the vegetables. Slice the duck and serve over the salad.

Serves 6   PER SERVING: 1,085 calories, 40 g protein, 44 g carbohydrate, 82 g fat (26 g saturated), 141 mg cholesterol, 159 mg sodium, 18 g fiber.

Orange Bay Salt
Prepare this seasoning the night before you plan to cook the duck-rhubarb dish.

INGREDIENTS:
1 orange
4 tablespoons coarse sea salt
1 bay leaf

INSTRUCTIONS: Zest the orange, using the colored part only. Let the zest air-dry overnight in a warm place.
The next day, combine the dried zest, salt and bay leaf in a coffee/spice grinder. Grind until zest and bay leaf are completely broken down. Cover and set aside until ready to use in the duck recipe.

 

Strawberry-Rhubarb Sauce
Adapted from “Fresh from the Farmers’ Market,” by Janet Fletcher (Chronicle Books, 1997). Serve with ice cream or over pound cake with whipped cream.

INGREDIENTS:
1 pint strawberries, hulled and quartered
1/2 pound rhubarb, sliced in 1/2-inch widths
6 tablespoons sugar, or more as needed
2 tablespoons fresh orange juice

INSTRUCTIONS: Combine all the ingredients in a saucepan. Cook, stirring, over moderate heat until the sugar dissolves. Cover and adjust heat to maintain a gentle simmer. Cook until the fruit softens and becomes sauce-like, about 10 minutes. (It will thicken as it cools.) Watch carefully to make sure the mixture doesn’t bubble up over the sides of the pot. Uncover, taste and add more sugar as desired.   If you have leftovers, let cool, then divide among freezer containers, cover and freeze.  Yields a scant 3 cups

PER 1/4 CUP: 35 calories, 0 protein, 9 g carbohydrate, 0 fat (0 saturated), 0 cholesterol, 1 mg sodium, 1 g fiber.

Join us at The Columbia Farmers Market

Columbia Farmers Market Information Cafe for May 20th and 23rd

Good evening, everyone!

It has been a busy few weeks, what with the garden needing to be planted, weeded and picked all at the same time!  Early spring spinach and such is on the way out while late spring strawberries are on the way in!  Very exciting times for gardeners, cooks and folks who just plain love to eat.

Before we get to the eating part, though, we need to let you know that SF&C has some exciting events coming up in the next month or so. We need folks from the community to help make them happen.  If you are interested in helping out with a bit of your personal time and commitment, please either reply to this email or touch base with Casey on a Saturday morning or call him 573-823-3663.  He’s the guy at the first stand with all the shopping bags…

By the way, DO YOU have a Market Pavilion Shopping bag?  As a thank you from Sustainable Farms and Communities for any donation of at least $20 to the Pavilion Project,  donors will receive a roomy and attractive canvas tote bag emblazoned with the slogan “if you build it, your neighbors will come!”  This is the only locally designed AND locally produced canvas bag available in Columbia!  You will not only be supporting the Pavilion Project but you will be supporting local business as well! 

 News from the market:

It is May and we are now open on Monday AND Wednesdays from 4 – 6 p.m.!  A great way to prepare for weeknight dinners!

The featured product at this Saturday’s market is STRAWBERRIES.  Other produce on hand this week will include ASPARAGUS, tomatoes, lettuce, spinach, arugula, BOK CHOY, chives, pea shoots, green onions, green garlic, mustard greens, and herbs, including mint, cilantro, thai basil and lemon grass.  Lamb, pork, beef, buffalo, goat cheese, fresh trout, honey, eggs, various types of mushrooms, chocolate, granola bars, pecans and baked goods will all also be available for your dining pleasure. And we still have PLANTS PLANTS PLANTS galore!  Herbs, tomatoes, broccoli, peppers, flowers and bedding plants!  In addition, CUT FLOWERS are now available as well as ornamentals and hanging baskets.

Entertainment this week is the Columbia Housing Authority Youth Choir.  Be sure to come out and support the young folks in the community!

VERA MASSEY from MU Extension will be at the Market this Saturday to answer questions about home food preservation. She will have registration forms for  theHome Food Preservers Workshops that begin June 4.  See details below.

News of our World, large and small…

Interested in getting to know Mizzou a little better?  For outdoor trails, please visit Mizzou Botanical Garden website at http://gardens.missouri.edu/map.php .

Chickens in your back yard?  Yep, it is being discussed by the local public health.  To get in on the discussion, visit http://boonecountypublichealth.blogspot.com/

When we say Locovore, we mean local, when they say Locovore they mean…Lays Potato Chips?? http://www.nytimes.com/2009/05/13/dining/13local.html?_r=1&8dpc=&pagewanted=print

What might gene-altered food be doing to your child’s brain?  http://www.organicconsumers.org/articles/article_14507.cfm

And finally, what do we in Columbia, MO, USA have in common with folks in Tasmania?  http://www.eatwelltas.com.au/

 

No recipes this week.  Sorry, no  recipe mojo.  If you have some good strawberry recipes, send them to me at this address and I’ll share next week.

Eat Well.  Live Well.  Be Well.

Victoria

Info Cafe Outreach Coordinator

http://www.farmersmarketpavilion.org/