Ratatouille

Well, this weekend at the market was amazing. Hot, yes, but sunny! I found the most amazing carrots and vegetables at the market (including 1 carrot that weighed 1 pound!), that I went right home and made my version of Ratatouille that (most) of my kids really enjoyed! For those interested here is what I did. I was able to use all fresh from my garden or the market except 4 ingredients (salt, pepper, wine and oil)! Pretty awesome!

Ratatouille

Serves 4 (or those with small children more!)

1/2 cup chopped onion (1 medium)

1 clove of garlic, minced

1 TBS oil

2 cups carrots sliced paper thin

1 cup green beans, snapped

1 medium zucchini sliced thin

1 cup chopped, peeled tomato fresh from the vine

3/4 cup chopped green sweet pepper

3 TBS dry white wine or water

1 TBS fresh basil, cut up

1/4 tsp salt

1/8 tsp fresh ground black pepper

Cook onion and garlic in oil over medium heat until tender. Stir in carrots, beans, zucchini, tomato, sweet pepper, wine, salt and black pepper. Bring to boiling; reduce heat. Simmer, covered over medium-low heat about 10 minutes or until vegetables are tender. Uncover and cook about 5 more minutes or until most of the liquid has evaporated, stirring occasionally. Stir in basil.

Here's what's available at the Windsor Market!

Check out the Windsor Market! Here's a taste of the fine products, food and faces at market this summer.

Come join us Sunday!

National Farmers Market Week

This week, August 1-7th is National Farmers Market Week. The US Department of Ag has announced a proclamation making this week National Farmers Market Week.

This year marks the 11th annual National Farmers Market Week. Since the USDA began declaring National Farmers Market Week in 2000, the number of farmers markets has almost doubled, from 2,863 markets in 2000 to 5,274 in 2009.

“Farmers markets are good for you for health, good for your community, and good for the economy” says Stacy Miller, Executive Director of the Farmers Market Coalition, a nonprofit supporting farmers markets across the country. “During Farmers Market Week, we invite everyone to celebrate the freshest foods from America’s most entrepreneurial farmers by supporting their local farmers markets.”

Windsor's market is proud to offer an EBT/Debit machine as well as Harvest Health Coupons and Farm to Family Vouchers. Want to learn more about any of these things, please don't hesitate to stop by the market managers booth.

Other facts about farmers markets in general:
* California, New York, Iowa, Illinois, Pennsylvania, Wisconsin, Michigan, Massachusetts, Ohio, and Kentucky are the states with the most farmers markets.
* The USDA estimates that farmers markets provide income opportunities for at least 150,000 direct-marketing farmers and food producers across the country.
* More than 870 markets operate nationwide between November and May in 2009, a time often considered ‘off season.’ This number is growing rapidly.
* It’s estimated that approximately $1.3 billion in direct farm-to-consumer sales occurred in farmers markets in 2009.
* Farmers markets accepted over $44 million in WIC (Women, Infant and Children) and SFNP (Senior Farmers Market Nutrition Program) vouchers in 2009 – making fresh food available to millions of low income families.
* More than 1,000 farmers markets are estimated to accept Supplemental Nutrition Assistance Program benefits in 2010. Between 2008 and 2009, the amount of SNAP dollars redeemed at farmers markets increased more than 100%.
* Farmers at farmers markets donate hundreds of thousands of pounds of fresh produce to local social service agencies across the country each year.

Easy Summer Pasta

1 quart cherry tomatoes, cut in half

3 Tbsp. olive oil, divided

2 garlic cloves, minced

1 tsp. salt

8 oz. uncooked rotini

2 cups fresh summer squash and zucchini, cut up

1 lb. sweet sausage links, cut into 1/2 in. slices

1/2 tsp. crushed red pepper flakes

1/3 cup grated Parmesan cheese

Toss the tomatoes with 2 tbsp. oil, garlic and salt. Place cut side down on a 15 x 10 baking pan. Bake 425° for 18 minutes or until tender.

Cook rotini according to package directions, adding summer squash and zucchini during the last 3 minutes. Meanwhile, in a large skillet over medium heat, cook sausage in remaining oil until no longer pink. Add pepper flakes; cook 1 minutes longer. Stir in tomatoes and heat through. Drain Rotini mixture; toss with sausage mixture. Sprinkle with parmesan cheese.

This is easy, quick, and most of the items can be purchased right at the market! Come see what the market has in store for you!