Windsor Farmers' Market

Hurricane Irene

2011-08-27T13:10:00.001-07:00

The market will be closed Sunday due to Hurricane Irene. We hope you all stay safe and we will see you next Sunday. Please pass this information along to those who do not have Internet access.

We're in full swing!

2011-07-07T05:58:00.000-07:00

The market is in full swing right now. Vendors are bringing the fruits of their labors to the market for you.

Have you been to the market lately? If not, what are you waiting for?

Want to know what you're missing??? Well, there's all sorts of fresh veggies that are coming in now like beets, lettuce, arugula, garlic scapes are finishing up, carrots, herbs, etc. Not looking for veggies, but maybe a dinner or snack? Well, we've got you covered there with quiche, sausage sandwiches, hummus, cookies, breads of all types (from sweet breads like pumpkin to regular white and wheat breads), cupcakes, jams and jellies and other sweets. Looking for some kitchen staples? We've got those too, like eggs and maple syrup. We've also got some nice items for your skin like soaps and body scrubs. How about crafts, you say? We'll we've got those too. There is jewelry, note cards, catnip items, handmade paper (on occasion), pottery, and farmers market t-shirts.

I'm sure I've missed some things, but there is such a variety of items available for you to peruse, so come on by this Sunday from 1-4pm and check it out for yourself.

Coming Soon ... Windsor Farmers Market 2011

2011-03-01T09:14:00.000-08:00

Well, the 2010 market was great, and now we're gearing up for the 2011 market. We're hoping it will be a great summer and a great time for socializing with your local artists and farmers. Perhaps a bit of purchasing too?

The 2011 market application is now available. For a copy of this please contact Shelly Jarvis at shellyijarvis@yahoo.com and she'll send you a copy via PDF. We've got membership levels for those who wish to vend, for those not wanting to vend, but wanting to be on the Market Board, and also for those who just want to give their support to the Market.

We're also working on getting a Facebook Page. More information will be given when we've got that in place. For those of you without Facebook, don't worry, we're also planning on having a widget on this blog so that you can see what we're posting there without being a member!

Stay tuned, great things are coming!

2010-10-05T08:57:00.000-07:00

Pumpkin Festival is coming up FAST!!

This year any student under the age of 18 who would like to participate in the second pumpkin carving contest are welcome to join us at the Windsor Farmers' Market on Sunday, October 24, 2010 at 12:00 to sign up. And remember, bring lots of adults to come and "judge" the pumpkins! Every vote counts!

Rules for the contest are as follows:

1. You must have decorated the pumpkin yourself. (Carving of child's design is permitted for children under the age of 10 years old).

2. Bring the pumpkin to the Market between 12:00 - 12:30 on October 24th to register.

3. Pick up the pumpkin to enjoy at home at 4 p.m.

Visitors at the market that day are the judges for the contest. The votes will be tallied at 3:30 and prizes will be distributed at that time. It is fun for all who participate.

Ratatouille

2010-08-30T11:16:00.000-07:00

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!

2010-08-14T19:01:00.000-07:00

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

2010-08-03T11:34:00.000-07:00

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.

2010-07-31T21:40:00.000-07:00

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!

Recipe of the Week - Corn Bread

2010-06-10T16:01:00.000-07:00

Corn Bread

1 3/4 cup corn flour

2 TBS sugar

2 1/2 tsp baking powder

1 TBS butter

2 beaten eggs

1 cup milk

1/4 cup cooking oil

In a medium bowl, stir together corn flour, sugar, and baking powder; set aside.

Add the 1 TBS butter to a 10 inch glass pie pan. Place in a 400º oven about 3 minutes or until butter melts. Remove pan from oven; swirl butter in pan to coat bottom and sides of pan.

Meanwhile, in a small bowl combine eggs, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Pour batter into hot skillet or pan. Bake for 15-20 minutes or until a wooden toothpick inserted near center comes out clean. Serve warm.

Adapted from Better Homes and Gardens new Cook Book

Help Windsor Farmers' Market be America's Favorite Farmers Market!

2010-06-08T07:36:00.000-07:00

It’s summertime and that means two things: 1) There are loads of delicious farm fresh produce available at Windsor Farmers' Market every week; and 2) American Farmland Trust’s America’s Favorite Farmers Markets™ contest has kicked into gear and we need your votes to win!

The process is simple. To vote for our market, all you have to do is:
1.) Go to www.farmland.org/vote - or click on the handy button on the right hand side (where it says Vote Today)
2.) Type in Windsor Farmers Market; and,
3.) Click “Vote”

That’s it. That’s all it takes to bring Windsor Farmers' Market one step closer to being America’s favorite farmers market!

According to American Farmland Trust (AFT), the purpose of this contest is to re-connect local consumers to local farms, with the ultimate goal of keeping our nation’s farm and ranch land productive and healthy! Buying at the farmers market keeps money in the local community and helps farms and ranches remain economically viable. By voting, you’re helping support farms and communities across the nation. As American Farmland Trust says, “No Farms No Food™!”

So don’t forget to vote for Windsor Farmers' Market at www.farmland.org/vote and spread the word! Big thanks to everyone who has already voted!

Recipe of the week - Mile High Strawberry Pie

2010-06-06T06:36:00.000-07:00

What a surprise, strawberry season is already upon us. Limited amount of strawberries this week with more coming next week!

Mile High Strawberry Pie

1-2 cup strawberries, cut

3/4 cup sugar

2 egg whites

1 TBS lemon juice

1/8 tsp salt

1/2 cup whipping cream

1 tsp vanilla

1 9" graham cracker crust pie shell

Combine strawberries, sugar, egg shites, lemon juice and salt in large bowl; beat with mixer for 15 minutes, until very thick. Fold in whipped cream and pile lightly into baked shell. Freeze overnight.

from "The Burke Haven Parish Cookbook"

Farmers' Market Video Short

2010-06-01T13:07:00.000-07:00

Here's a video to let you get to know some of your farmers at the market. This is also playing on Windsor on Air.

Recipe of the week - Chicken made three ways

2010-05-30T12:41:00.000-07:00

Thrifty cooking to stretch one chicken three ways.

Roast chicken
Roast a 5-7 lb chicken at 325º for 1.75 to 2.5 hours. Rule of thumb 20 minutes per pound of chicken. Using the juices, make gravy. Add 1 cup water mixed with 1/3 cup flour. Add season salt to mixture in pan. Cook on stove until thick. Serve with mashed potatoes and vegetable/salad of choice.

Chicken Soup
After eating the roast chicken, take remaining meat off the bones and put into bag to save in fridge for another meal. Take leftover bones and add 2 quarts of water and cook bones and all for 1-2 hours on stove. Remove bones from mixture (let cool before you attempt this). Reserve the broth and remaining chicken that was on the bones to make soup.
To make the soup:
In 5 qt saucepan, add 1 bay leaf
season salt to taste
1 small onion, chopped
1 clove garlic
1 cup celery (if desired)
Simmer gently for 20 minutes. Add 1 med. carrot for each person eating Simmer for 10 minutes. Add 2 cups of egg noodles. Simmer for 10-12 more minutes. Serve with salad or corn bread.

Chicken Pot Pie
Using the chicken that was originally taken off the bones when roasted.
Make clear sauce.
Melt 4 TBS butter, add 4 TBS flour.
When mixed add 2 cups water stirring constantly to prevent burning.
Add the leftover gravy (if any). If you have no leftover gravy add 3-4 bullion cubes.
Add season salt to taste.
Add cubed chicken - amount varies to your liking.
Add vegetables of your choice. Set aside to prepare pie pan.
Line pie pan with pastry. Pour mixture into pie pan. Top pie with another crust. Bake at 350º for 40 minutes. Serve with salad or rolls.

Scenes from last year

2010-05-25T17:29:00.001-07:00

Last year was the first year for Windsor's Farmers' Market. It started off small, but grew as the season continued. We made it through with maybe a tad bit of mildew (it rained more Sundays than it shined)!

Shelly Jarvis is the manager of the Farmers' Market.

Cindy West from Raycin Farms.

Jen Cary of Contented Butterfly Farm

Jen Cary from Contented Butterfly Farm showing her chicken breeds.

Carol Stedman from Clay Hill Corners.

Some happy customers with their blueberry plants.

Charlie Palmer with slate roofed bird and bat houses.

Spring into Summer

2010-05-25T17:11:00.000-07:00

Well, needless to say I thought it was a hot one on Sunday. Boy was I wrong went I went to start Jam today at 95 degrees out. I guess that's what they mean by "sweat equity". A cool weekend should provide ample opportunity for more marketers and newcomers. I hope that we have a great turnout again at the market next week.

I'm gearing up for new jams and jellies and looking forward to bringing fresh rhubarb to sell--as well as my homemade buttermilk donuts. I am looking forward to meeting new people this coming week and as we head into the summer please remember to stay well hydrated while baking up a storm in your kitchen!

Recipe of the week - Rhubarb Pie

2010-05-23T12:33:00.000-07:00

For a softer filling, omit the egg.

Prepare 3 cups rhubarb, cut into pieces

Mix 1 cup sugar, 2 tablespoons flour, 1 egg

Add to the rhubarb

Line a 9-inch pie pan with plain pastry. Spoon in the filling. Put on a top crust or a lattice top.

Bake at 450º about 40 minutes.