Newsletter
31 August 2010
That's a HOT tomato!
After last week's cooler temperatures it seems
that milder weather had settled in ... then this week happened.
Most of us can flip on the air conditioning
and ignore it. The farmers and vegetables can't, though,
and there's been an extended hot, dry period this growing season.
How to store those veggies that survived the heat?
Try storing your tomatoes on the counter stem side down. Cook's
Illustrated discovered that they can last up to a week! Greens
should be stored in the vegetable drawer of the fridge. Most of
them do best with a slightly damp paper towel wrapped around them
inside the plastic bag. Basil can be kept for up to a week like
flowers in a jar or vase of cool water on the kitchen counter. Give
the stems a fresh cut every couple of days and it will make your
kitchen smell nice, too!
If you can't blanch your corn as soon as
you bring it home, make sure to refrigerate it to prevent the sugars
from converting to starch. Potatoes can be kept in a brown paper
bag in a cool, dark place. Green beans should be stored in the
refrigerator, as well as summer squashes and cucumbers. Winter
squash, on the other hand, can be stored in a cool, dark place, such
as a pantry.
The Ohio State Extension service suggests storing
ripe pears in the refrigerator. If you've brought ripe apples home,
store them in a bowl on the kitchen counter for a week or in the
refrigerator for longer storage. Store ripe peaches in the
refrigerator, but bring them to room temperature before eating.
This week we'll have our book/history discussion at Gabby's Cafe at
8pm-a great place to discuss The History of the World in Six
Glasses. The "Six Glasses" include beer, wine, spirits, coffee,
tea, and Coca Cola. Did you know that rum spurred the first 'global
economy'?
From the Farms
this week:
Backyard Orchards - Pears,
asian pears, apples, and fruit butters & jams.
Branstrator Farm - White and
yellow peaches, cherry tomatoes, corn and jams.
Mohr Animal Acres - Farm fresh
eggs, a variety of cuts of grass-fed beef and Berkshire pork, whole
and cut-up chicken, and goat's milk soaps and lotions.
RJ Veggies - Cranberry beans, corn,
peppers (hot and sweet varieties), tomatoes, eggplant, new potatoes,
cucumbers, okra, cabbage, summer squash, winter squash,and maybe
some green beans.
That Guy's Family Farm - Certified
Organic Sweet corn, arugula, mini turnips greens, basil bunches,
assorted sweet and hot peppers, 5 potato varieties, wheat bread, and
flower bouquets.
Walnut Ridge Acres
will be back next week.
From Cottage producers this
week:
Blackbird Pond
- Bath salts, soaps, bath teas, facial
steams, and potpourri. The variety of
scents will amaze you -- as will how
long each soap bar lasts.
Dojo Gelato
- Frozen spoonfuls of
deliciousness, made fresh at Findlay
Market -- available in bowls to eat now,
or pints to take home. Did you know you
could mix flavors?
Fireside Pizza
- Seasonal pizza cooked on-site in a
mobile wood-fired oven. Selections
include tomato or pesto sauce,
cheese, pepperoni and Italian
sausage. Stop by to check out new
options and flavors.
La Terza
Coffee Roasterie - An
assortment of freshly roasted coffee
beans; single origin single shots
and other coffee drinks. The iced
latte was soooo good last week,
maybe with the cooler weather I'll
try a new hot coffee variety.Sweet
Miss Confections - Brownie
torte, pumpkin pie biscotti, pumpkin
cupcakes, brownies, oatmeal
cranberry cookies and pumpkin
cinnamon chip muffins & muffin tops.
Melissa will have samples of the
brownie torte and pumpkin pie
biscotti.
Taste of Belgium
- Delicious Belgian
waffles available singly or in
4-packs; quiches; veggie (roasted
peppers, onions, spinach) and
Loraine (bacon and Gruyère). You
can pre-order macarons,
Taste's newest treat.
Amy's Aloes & Andy's
Bees will be
back next week. There will be a
few 1 lb jars of Andy's honey
available at the Market information
tent this week.
See you Tuesday at the market, 522 Wyoming Avenue (across from Gabby's) 3 to 7 p.m. Bring a friend!
© 2010 Wyoming Farmers’ Market, LLC