The Columbia Farmers’ Market Pavilion Newsletter

Presented by Sustainable Farms and Communities, Inc.

Today’s Quote: Value Health!
So many people spend their health gaining wealth, and then have to spend their wealth to regain their health. A. J. Reb Materi

CALL TO ACTION - WE NEED MORE VOLUNTEERS TO REGISTER SOON!!!
Do you have an hour or two to spare on a Saturday morning to help us run the SF&C booth at the Columbia Farmers’ Market? It is a blast!! We need volunteers to talk with people who stop by, help to accept donations for bags and to just have fun! Your time will play a vital role in our mission! Contact Casey at 823-3663 or casey@farmersmarketpavilion.org if you can help!!! Hours needed are between 7:30 – 12:30 every Saturday morning.

HELP NAME THIS BLOG CONTEST! Two More Weeks! What is YOUR bright idea?
So… got any bright ideas on what we should call this Blog? Send me your suggestions and if we use your idea you will receive (drum roll): Our Gratitude (yeah so!) An interview between you and I posted in the Blog (Nice) $25 in Market Tokens! (SCORE!)

Subject: I Think I’m Clever
To: casey@farmersmarketpavilion.org

< 55

 A NEW CSA – Happy Hollow Farm – Boonville
http://www.happyhollowfarm-mo.com
Happy Hollow Farm CSA welcomes families and individuals to become members or “subscribers”.  Each membership receives a box of seasonal produce every week during the 25 week growing season (mid-May thru the end of October).  In exchange, members sign a contract for the season, agree to pay in advance, and help with some of the harvesting and distribution of the share boxes.

Liz and Katie at Happy Hollow Farm

The farmer and the consumer thus provide mutual support and share in the risks and benefits of food production.  Both partners also　share in the enjoyment and rewards of small-scale farming. The goal at Happy Hollow Farm CSA is to provide the highest quality produce possible. They strive to offer the most organized, effective and fun way for the members to buy seasonally fresh food directly from a local farm.

Community-supported agriculture farms began in the early 1960s in Germany, Switzerland, and Japan as a response to concerns about food safety and the urbanization of agricultural land. Groups of consumers and farmers in Europe formed cooperative partnerships to fund farming and pay the true costs of ecologically sound and socially equitable agriculture.

A look at the farmer: Liz Graznak

• Born & raised in Columbia Missouri.　
• Undergrad – Coe College in Cedar Rapids Iowa, majored in Environmental Studies & German
• Masters Degree in Plant Breeding (genetics mostly), Cornell University in Ithaca, NY 　
• Worked for The Accokeek Foundation
• General Manager of Superior Garden Center for 6 years, left late fall 2009
• Bought farm in November of 2007
• Started Happy Hollow Farm Spring of 2008

< 55 is a look at local food enterprises, initiatives and the folks that make it happen. If you have an idea for our next article, let us know!

IN THE KNOW - Come inside on a hot Saturday!
Did you know that the pavilion will not only keep rain off of you while you shop, but it will also allow for many new vendors! There will be more than 100 vendors for you to enjoy! Not only that, the indoor education center will give you a place to escape the heat, use a clean bathroom or baby-changing station and you can check out whatever activity is going on indoors that Saturday. Maybe it is a canning demonstration or a cooking class using the what’s-in-season ingredient of the day!! The indoor center will be 5,000 square feet with offices, a commercial kitchen and a great room for activities. Can you see it? Well, all you need to do now is make a tax deductible donation to make it possible. We can work with on multi-year pledges.

This is your one chance to make a substantial investment in the long term health of the market and the community. Without the Pavilion the market is not guaranteed a permanent home!!! We need everyone to make a contribution and to keep giving as you can. This may take three to five years, but if each year you give an amount equal to how you value the market and the health of your community, we will make it happen!!

If you want to help or you want more information, please call Casey at 823-FOOD.

WHAT’S NEW? 

Photo Contest
Thanks to our board and committee member Peter Meng for his great idea…the contest will be called: “The Columbia Photo Eating Contest…How many photos can you eat?”

Home Grown Heirlooms Ready For Dinner

In short, it will have professional, amateur and non-juried categories and will focus on ALL aspects of local foods- the CFM, restaurants that serve local, gardens, farms, farmers, picnics with local foods, etc. There will be an entry fee for the juried categories and great prizes to the top three winners. We will have more details soon.  Would you like to be on the committee to iron out the details of the contest? Help to find prizes? Contact me! We want to have this ironed out within a few weeks.

WHAT CAN YOU DO?
We need to show potential major contributors that we have thousands of documented donors. Please VISIT our booth each Saturday at the market and make a donation. If you will pay with a check or please fill out a donation form, we can properly thank you AND be able to document your contribution. Please give what you can!

FACEBOOK! I dare you to get local friends to join OUR group in the next 72 hours.
JOIN the Pavilion Facebook page, which can be found by searching for “farmers market pavilion” at www.facebook.com.

FEATURE ARTICLE – Health Benefits of Fresh Foods

University scientists, federal regulators, and our mothers are all in agreement: Eating fresh, organically grown vegetables and fruits, whole grains and legumes — results in a lower risk of many types of cancers and chronic diseases, and promotes healthy aging and higher energy levels.

Click here for the full article
http://www.whfoods.com/genpage.php?tname=faq&dbid=3

Your Support is Always Appreciated!  Click the link below for the easiest ways to become a part of your Pavilion http://www.farmersmarketpavilion.org/donate.html

March 14, 2010

The Columbia Farmers’ Market Pavilion Newsletter

Presented by

Sustainable Farms and Communities, Inc.

 Next Saturday

March 20

THE OPENING DAY

30^th Anniversary of Your

Columbia Farmers’ Market

Visit SF&C at the Market March 20

 and another season of great food and your opportunity to help create the Pavilion and Education Center!

Today’s Quote: We are all in this together!

My piece of bread only belongs to me when I know that everyone else has a share, and that no one starves while I eat.  ~Leo Tolstoy

Welcome…

To the ~bi-monthly newsletter from SF&C and your future home of the Farmers’ Market Pavilion and Education Center.  This communication will help to 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 can only be built with Your support!  Contact us at: casey@farmersmarketpavilion.org if you want more information about how you can help!

 CALL TO ACTION- CAN YOU VOLUNTEER A LITTLE TIME??

Do you have an hour or two to spare on a Saturday morning to help us run the SF&C booth at the Columbia Farmers’ Market?  It is a blast!!  We need volunteers to talk with people who stop by, help to accept donations for bags and to just have fun!  This also allows me and others to have a moment away from the tent to tour donors who have come to visit.  Your time will play a vital role in our mission!  Contact Casey at 823-3663 or casey@farmersmarketpavilion.org if you can help!!!  Hours needed are between 7:30 – 12:30 every Saturday morning. 

 HELP NAME THIS BLOG CONTEST!

Pavilion Voice is lame…I know!

We are Sustainable Farms & Communities, Inc.  We are about much more than a Pavilion!  We are an organization that seeks to connect Mid-Missourians to local foods and sustainable, healthy practices. 

So… got any bright ideas on what we should call this Blog?

Send me your suggestions and if we use your idea you will receive (drum roll):

1. Our Gratitude (yeah so!)
2. An interview between you and I posted in the Blog (Nice)
3. $25 in Market Tokens!  (SCORE!)

Now do I have your attention?  The Catch:  We need at least 20 separate entries for the contest to be valid.  Otherwise, we will just end up giving it to the ONE person who took the time to come up with an idea.  Victoria, I know it would be you!  So, get your thinking caps on and send me your ideas via email to:

Subject:  I Think I’m Clever

To:  casey@farmersmarketpavilion.org

In The Know- Center Stage!

Did you know that the Pavilion design includes a really cool band shell?  It has been designed to accommodate weddings, concerts, performances and…well anything you can think of!  Imagine shopping for great food while an excerpt from an upcoming Missouri Theater performance is played out for your enjoyment?  Maybe you will put down your Pavilion shopping bag (which you need to get ASAP) for a moment and come out on to the grass and join in a Tai Chi class being conducted from the stage.  Or maybe its kids-got-talent day at the market and your daughter is about to go on stage and sing that indeed the sun will come out tomorrow!  Well you can bet your bottom dollar that the band shell will be fun!  When?  As soon as we all chip in to make it a reality!  We need your support now more than ever. 

We are starting to have talks with some potential major donors and what they want to see are thousands of people making some sort of donation.  While we all want the Pavilion, they want to see that we all have given at least some donation to reflect this support.  So please, make it $20 or $1,000, but let’s show these folks that we are all in this together!

If you want to help or you want more information, please call Casey at 823-FOOD.

What’s New

PHOTO CONTEST!! 

We are in the planning stages of creating the first Columbia Farmers’ Market & Local Foods Photo Contest to be hosted by Sustainable Farms & Communities.  This will be a chance for all of you to submit your best photographs of the market, the people, the food and the fun and to be eligible for some great prizes and recognition.  We believe it will be a three-tiered jury system with perhaps the finalists chosen at the Taste of the Market.  There will be a small entry fee and all photographs will have to be made available to SF&C for promotion and fundraising.  Here is a great way for all of you shutterbugs, shooters and artists to have some fun and to help the Pavilion Project!  Your work will be seen by thousands of people for years to come! 

As soon as we have the details worked out, we will get them out to all of you.  If you want to help with the planning OR you want to donate some items for the prize purse PLEASE contact Casey ASAP!

 HERE… TASTE THIS!

The 2010 Taste of the Market will be held on Saturday August 7 starting at 6 pm.  Mark your calendars now.   If you want to volunteer for the evening contact our volunteer coordinator Amanda Garrison-Reed at amanda@chews-your-health.com.  

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?  WE NEED TO SHOW THEM ALL!!!

We need to show these potential major contributors that we have thousands of documented donors.  Please VISIT our booth each Saturday at the market and make a donation.  If you will pay with a check or please fill out a donation form, we can properly thank you AND be able to document your contribution.  Please give what you can!  This project is likely to take 3-5 years, and we need to keep all of you involved.  I know we all want to see it built tomorrow, but great things come to those who wait…and donate! 

FACEBOOK! 

Finally, there may be some very creative and fun…and rewarding things happening with our Facebook group in the near future!  Let’s make another push to get the group to new heights.  Please get everyone you know to join our group.  We only send out notice of a blog update or calls to action as necessary.  I really do try to limit the emails, but we are a group of action! Can we get the group to 2,000 members?  I know we can!!  Your help is so much appreciated!

JOIN the Pavilion Facebook page, which can be found by searching for “farmers market pavilion” at www.facebook.com.  

Feature Article

In 1866, 1,186 varieties of fruits and vegetables were produced in California. Today, California’s farms produce only 350 commercial crops…

Click here for the full article

 Your Support is Always Appreciated! 

Click the link below for the easiest ways to become a part of your Pavilion!

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

Columbia Farmers' Market is starting in March! photo by www.caseyrcorbin.com

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

Today’s Quote:  Today’s Word ZAAAAAA

“There’s a pizza place near where I live that sells only slices. In the back you can see a guy tossing a triangle in the air” Steven Wright

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- Fresh Pizza Anyone???

Did you know that the final design for you Columbia Farmers’ Market Pavilion and Education Center includes a large brick oven? The locally designed/built oven will have many uses including: pizza days with fresh market toppings, community bread baking and demonstrations. If you have never had a crispy, bubbly brick oven pizza cooked in 3 minutes before…you are missing out! We will be having a bring-your-own-toppings brick oven pizza party in the near future to be held at the home of the oven designer. It will be a fundraiser and social for the Pavilion. If you are interested in attending, email me at casey@farmersmarketpavilion.org and I will put you on an invite list and let you know when a date is set! Cause it’s a brick….oven….

What’s New
The 2010 Taste of the Market will be held on Saturday August 7 starting at 6 pm. Mark your calendars now. If you want to volunteer for the evening contact our volunteer coordinator Amanda Garrison-Reed at ptamoo4@hotmail.com. We need team leaders to help with planning activities like selecting local bands and entertainers and getting them booked, sound system, and more. If you want to help with these specific items contact casey 823-FOOD.

TOMORROW
FREE WEBINAR- Feb 23 for information on how to get fresh local foods into underserved communities. Check out the link to register.

http://nplanonline.org/news/register-nplans-next-webinar-fresh-local-foods-underserved-communities

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!

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

So what do we mean when we say “Sustainable Farms?”

Click here for the full article
http://www.sarep.ucdavis.edu/Concept.htm

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

The Market Season is about to begin.  We need yoru help today.  THANKS

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

Looking forward to another market season!

Your Pavilion Voice

February 8, 2009

The Columbia Farmers’ Market Pavilion Newsletter

Presented by

Sustainable Farms and Communities, Inc.

Today’s Quote: Give thanks!

“Before eating, always take time to thank the food.”
Arapaho Proverb

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- Sustainable Farms and Communities, Inc.

Did you know that SF&C is much more than simply a capital campaign to build the Columbia Farmers’ Market Pavilion and Education Center?  We work closely with the Columbia Farmers’ Market to help promote events, increase awareness of the market and even help with grant writing so that the market can expand its efforts.

We are also working to make healthy, local and safe foods more accessible to those who are least able to afford them.  We are establishing a fund which will double the value of food stamp dollars at the Columbia Farmers’ Market.  This will allow families to have access to healthier foods while they strive to create a more stable environment for themselves.  We believe that healthy, local and safe foods should be for everyone!  If you want to help with this fund or you want more information, please call Casey Corbin at 823-3663.

What’s New

The 2010 Taste of the Market will be held on Saturday August 7 starting at 6 pm.  Mark your calendars now.   If you want to volunteer for the evening contact our volunteer coordinator Amanda Garrison-Reed at ptamoo4@hotmail.com.  There will be great food, great music and many family activities.  Last year, more than 3,000 people attended this evening of food and fun.  This year we will have even more food and more entertainment!  See you there!

FREE WEBINAR- Feb 23 – For information on how to get fresh, local foods into underserved communities.  Check out the link to register.

http://nplanonline.org/news/register-nplans-next-webinar-fresh-local-foods-underserved-communities

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

When you hear about climate change you hear all sorts of terms and phrases used and often you may not be sure what they are talking about.   This article will give you a good foundation in Climate Change jargon!

http://www.leopold.iastate.edu/research/marketing_files/glossary.pdf

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
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

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

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

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.

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:

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. 

Happy Solstice, Victoria

Info Cafe Outreach Coordinator

http://www.farmersmarketpavilion.org/

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.

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

Ingredients:

Directions:

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.