Collinsville Farmers Market

There is a quote from Cicero that says, "Before beginning, plan carefully."  After spending the past four months planning like crazy, it is wonderful to find ourselves at the beginning of another Collinsville Farmers Market Season!

Opening day will be June 12th (10am-1pm, every Sunday , rain or shine until October 23rd.)  This year's beginning will bring back many of our old friends...some vendors that have been with us every year since our real beginning six years ago like Wild Carrot Farm.  It also will introduce you to some fresh, new faces like Larson's Garden Center.  And this year brings back a vendor who was with us years ago--Collinsville Baking Co.

Same goes for our musical performances (all of which are listed in the Calendar section of this site.)  Old favorites like Bill Benson, Nathan Day and the Substitutes are among some of our returning favorites.  New performers like Spagetti Cake will bring new sounds to our garden party.

I know our vendors have been planning, planting and now harvesting those delicious spring crops of berries, lettuces and more for their beginning weeks at the Market.  I'm sure they will have all your old favorites throughout the growing season, and ,hopefully , they will also have something that is completely new to you that you will like trying.

So come enjoy a new beginning of the best garden party around...the Collinsville Farmers Market!

 Best,

The Collinsville Farmers Market Committee Gang

A Story from the Zen Tradition...

Behind a temple there was a field where there were many squashes growing on a vine.  One day a fight broke out among the squashes and they split into two groups.  They made a racket shouting at one another.  The Zen Master heard the uproar from the temple and went to the field to find the squashes quarreling.  In a booming voice he scolded, "Hey Squashes!  Why are you fighting?  Everyone sit in meditation right now."

While the squashes were sitting in meditation, their anger began to subside.

Then the teacher turned to them and calmly said, "Each of you feel on top of your head."  When the squashes felt the top of their head, they found some weird thing attached there.  It turned out to be a vine that connected them all together.  The squashes remarked, "This is so strange.  Here we have been arguing and split into groups when we are actually all tied together."  What a shame...what a mistake!"  After that revelation, the squashes all lived harmoniously enjoying the pleasures of their beautiful field together.

At this time of Thanksgiving, your friends from C.A.R.E. (who produce and operate the Collinsville Farmers Market as a non-profit, volunteer community event) want to thank you for supporting the market and our community, helping to demonstrate how we are all connected.  Let's be mindful that the harvest cycle is our constant reminder of beginnings and endings.  We believe our local farmers give us so much more than just produce to eat; they give us a sense of the circle of life itself!

We wish you a peacful day with friends and family and lots of GREAT local food!

Best,

The Collinsville Farmers Market Committee Gang

(Special thanks to Rev. Rushan Sinnaduray from the First Cong. Church Canton Center for sharing this story in this week's sermon!)

"To everything there is a seaon and a time for every purpose under the heavens."  This quote from Ecclesiastes sums up how we feel this week as we prepare for the last Collinsville Farmers Market of the 2010 season.

There has been "a time to plant and a time to pluck up what has been planted."  And for those of us lucky folks who frequent the CFM, a time to enjoy the harvest of our local farmers.  Their efforts give us a time to meet with neighbors on a relaxed sunny Sunday... a time to take in the sights of picture perfect fruits, vegetables, flowers and food...a time to pick and choose healthy, delicious produce to bring home...a time to cook and share the local harvest with our friends and family around our own tables. 

We are grateful for all those good times!

So please take time to join us this last Sunday, October 24th (10am-1pm) and celebrate this season.

This is also a great time to thank all of my fellow CFM Organizing Committee members...a better Gang of Volunteers you will not find! 

Thank you to all our supportive customers who make this market so successful and rewarding. 

Canton Advocates for Responsible Expansion (C.A.R.E. Inc) puts the CFM on every year as a non-profit, volunteer-run donation to Canton, but we couldn't and wouldn't do it if our community didn't show their love for the market so strongly! 

Anyone who might want to show their love as a Volunteer for next season's market, we would love to have your help.  Just email us at collinsvillefarmersmarket@gmail.com.

See you next year!

All the Best,

Mary Engvall and the Collinsville Farmers Market Gang

It's now peach season in Connecticut, so let's get The Dirt on this year's crop. 

With this year's warm weather the crop is early and plentiful.  These fuzzy fruits offer so much more than just a sweet, juicy snack.  Peaches are an excellent source of vitamin A and C as well as potassium.  And with just 70 calories per medium size peach they make for a delicious and low calorie treat.

We have several farmers who will be bringing their own orchard peaches to the Collinsville Farmers Market each Sunday.  Come get some local peaches and try this fun new twist on a peach dessert from the Food Network...it's an easy and impressive dessert for your next cookout dessert.

Grilled Cinnamon Mint Peaches -- take just ripe peaches, slice in half along the crease, twist halves to open.  Remove the pit and cut each half in half to get four quarters.  Take cinnamon sticks and skewer the peach quarter, a fresh mint leaf and another peach quarter.  Done this way each peach yields two skewers.  Make as many as you need for your guests to each have one.  Melt some butter, a bit of brown sugar and a dash of bourbon (if desired) to taste...you will need enough just to baste the peach skewers while grilling.  Grill the peach skewers over a medium-low grill, turning once and basting on each side.  they should just lightly carmelize and soften, but still hold their shape.  When done, remove from the grill and place each one on top of individual cups of vanilla ice cream for a creative, delicious locally grown sweet finish to any summer meal.

Parting Quote

"One does a whole painting for one peach and people think just the opposite--that particular peach is but a detail."

-Pablo Picasso

July is just around the corner and to me that means so are native blueberries.  There are few things more delicious than big, juicy local blueberries.  And, as has been widely promoted, blueberries are also high on the "good for you" chart.

Ranking number one in antioxidants (vs. 40 other fruits and veggies), it helps slow or prevent oxidative damage from free radicals helping to guard against heart disease, cancer and strokes among other illnesses. These little blue powerhouses pack vitamin K, Manganese and vitamin C.

Enjoy them as a topping for cereal, yogurt or ice cream.  Make smoothies or preserves.  Drop some in your favorite pancake recipe or bake into muffins, pies or tarts.  

You can buy them at our market from local growers or pick your own javascript:mox();  Keep them refrigerated for freshness and wash only just before using.  Don't wash them before freezing...and, by the way, besides from birds blueberries have few pest issues so pesticides are rarely used.

So pick them, buy them, eat them...just don't miss them!

Here's one of my favorite Blueberry Pie recipes adapted from the Martha Stewart Pies & Tarts cookbook.

Ingredients:

1 x your favorite pie crust recipe or store bought

1 large egg

1 Tbsp. lowfat milk

3 pt blueberries 

2 Tbsp. fresh lemon juice

1/2 c. sugar

1/4 c. ground cinnamon

2 Tbsp. unsalted butter cut in small pieces

Directions:

On a lightly floured work surface, roll out half the dough to 1/8-inch thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to refrigerator to refrigeratefor about 30 min.

Heat oven to 425 degrees. Whisk together the egg and lowfat milk to make egg wash and set aside.

Combine the blueberries, lemon juice, sugar, flour, and cinnamon and turn onto chilled bottom crust. Dot with the butter.

Roll out the remaining piecrust dough to the same size and thickness. (If desired, make an extrawide lattice-top crust, roll out dough to one-eighth inch thick, and cut four 3-inch wide strips. Refrigeratethe strips till hard. Weave the strips over the filling, and seal the lattice to the bottom crust with the eggwash.)

Brush the rim of the crust with the egg wash, place the other piecrust on top, trim to 1/2 inch over the edge of pan, and crimp the edges with a fork or possibly your fingers. Make slits in the top if not using lattice top.

Transfer the pie to the refrigerator to refrigerate till hard, about 15 min. Brush with the egg wash (sprinkle with a little cinnamon sugar as a nice touch) and bake for 20 min. Reduce heat to 350 degrees, and bake for 30 to 40 min more until juice are bubbling.

Makes one 9 inch pie.

Here's what you'll find at the Collinsville Farmers Market once the blueberries are ripe for the picking!

We Open this Sunday, June 13th for the 2010 Season...and that has many asking "What's in Season?"  So if you're trying to plan your menu for next week or just curious what our farmers are harvesting right now...Let's Get the Dirt!

I asked some of our vendors what they will be bringing to market this week -- here are a few of their answers:

Hard Rain Farm: will be bringing Rhubarb, Lettuce, Garlic Scapes, Honey, Veggie Plants and maybe Peas if they're ready.

Garlic Headz; will be bringing Tomato & Garlic Bruschetta and Garlic Olive Oil

Maple View Farm: will be bringing Strawberries, Kale, Lettuce, Eggs and Asian Greens

Cupola Hollow Farm: will be bringing Bread, Fudge, Strawberry Jam, Muffins, Cinnamon Buns, Strawberry Rhubarb Jam and Strawberry Fudge

All of our vendor spots are sold out so we have a full house of farmers and local food producers...come by every Sunday from 10am - 1pm and join our garden party!

News Release

For Release:  Immediate

Contact:  Mary Engvall

                   C.A.R.E., Inc.-- Collinsville Farmers Market Committee

                   (860)205-3519

                   m.e.marketing@comcast.net

Collinsville Farmers Market Throws Itself a

 5th Anniversary Garden Party on June 13th

(May 11, 2010) –Canton, CT— The Collinsville Farmers Market celebrates its fifth season with a “garden party” on Opening Day, Sunday, June 13, 2010. The Market will be held each consecutive Sunday from 10am-1pm, rain or shine until the final harvest on October 24th.  The Market is located in the Town Hall parking lot on Main Street in downtown Collinsville.

“We are really proud to celebrate our 5th season of running the Collinsville Farmers Market.  We’ve marked the occasion by creating a website ( www.collinsvillefarmersmarket.org ) and a Facebook Fanpage to promote the Collinsville Farmers Market to potential customers and continue to enhance the community support for our market.  The website includes many features: "The Dirt" Blog, Videos, Photos, Links to Vendor sites, Recipe Share, Guestbook etc.  As well, we wish to  showcase CT Grown produce...providing insight and information on why eating locally grown food and supporting our community farms are important to our health and our economy,” explains Tom Sevigny, President of C.A.R.E., Inc. which sponsors and produces the Collinsville Farmers Market.

As part of the garden party, the tradition of live musical performances from various local artists will continue with the Irish folk duo, O’Keefe, performing on Opening Day ( www.okeefemusiconline.com ).  On June 20th, HannaH’s Field, playing the cool vibe of gypsy reggae, will be featured

 ( www.hannahsgroove.com ).

Vendors participating in this year’s market include:

Wild Carrot Farm, Boxed Goodes, Maple View Farm, Griffin Farmstead, Cupola Hollow Farm, Hard Rain Farm, Gresczyk Farm, The Berry Patch, Bristol Farm, Hayward Farm, Lamothe’s Sugar House, The Collinsville Historical Society, Sweet Chow Granola, Poor Me Tea, Balladoo Orchids, Garlic Headz  and Deeply Rooted Farms.  Our craft booth will feature Nancy Frodermann of Woolen It Be Nice, Rose Garbien of Bittersweet Ridge, Patti Fehr (formally of The Wool Connection)  and Michelle Maher of Sunfleur.

The Collinsville Farmers Market showcases local produce and other regionally produced food products.  C.A.R.E., Inc. funds the operating and promotional costs.

# # #

Editor’s Note:  Directions: Collinsville is part of Canton, CT and located near the intersection of Rt 179 and Rt 4.  There will be signage in Collinsville for the Farmers Market.  On-street parking is available throughout Collinsville. More information available at www.collinsvillefarmersmarket.org

What's the deal with rhubarb?  Is it a fruit or a vegetable?  What part can you eat?  How do you cook it?  ....Let's get The Dirt on this delicious, nutrient-rich spring delicacy!

Rhubarb is so misunderstood--I feel sorry for the poor stalk.  It may conjure up old-fashioned notions of your grandmother in her apron sweating through long hours of jarring.  Or, maybe you think rhubarb is a fruit and wonder why it isn't sweet.  Kids just give a quizzical look to the pinkish celery- looking stalks in the produce aisle.  Rhubarb is definitely in need of some good PR.

Each spring, in cold weather climates, rhubarb shoots from the ground offering a host of possibilities.  Rhubarb is a vegetable rich in Vitamin C, dietary fiber and Potassium.  Rhubarb stalks are smooth and pinkish-green or red in color.  They are fun for kids to help pick if you grow your own or have a nearby farm.  Just grab the stalk down towards the ground and wiggle until it snaps off at the base.  Thinner reddish stalks are sweeter than the older, large light green ones. Remove the leaves as they are poisonous (but are safe to compost.)  One pound of raw rhubarb yields about 3/4 cups cooked. Grocery stores usually sell them in 2 lb. packages.

In your kitchen, wash stalks and trim the ends.  If you purchase rhubarb in the store, stand it in cool water for an hour to give it a refreshing drink.  Mixed with fruits or sugar, rhubarb gives a rich, sweet and sour punch to pies, muffins, chutney, sauces and more.

Rhubarb also freezes beautifully.  After washing, drying and cutting into 1" pieces, you can freeze them in bags of 2 Cups each and pull them out in the dark of winter for the most wonderul taste of springtime!

Here is my family's favorite Strawberry Rhubarb Pie recipe:

3 Cups Strawberries, Halved

2 Cups Rhubarb, Cut into 1" pieces (thawed and drained if using frozen)

3/4 Cup Granulated Sugar

1/2 Cup Brown Sugar

3 Tablespoons Flour

1/4 Teaspoon Freshly Grated Nutmeg

2 Eggs

Pastry for Double 9" Pie

1 Tablespoon Butter, cut into small pieces

2 Tablespoons Milk

Cinnamon Sugar

In a large bowl, combine rhubarb and strawberries.  

In another bowl, mix sugars, flour and nutmeg.  

Stir in eggs and blend with whisk. Poor mixture over fruit and stir gently.  

Pour into pastry lined 9" pie pan.  Dot with butter pieces.  

Lay top pastry crust and crimp sides closed.  Make decorative slits in top crust.  

Brush with milk and lightly sprinkle with cinnamon sugar.

Bake at 400 F for 15 minutes, then lower to 375 F for roughly 40 more minutes until juices start to bubble through slits.

Let cool and serve...adding a scoop of vanilla ice cream is a nice touch!

For more positive spin on rhubarb and loads of recipes, check out www.rhubarbinfo.com

Parting Quote:

"Spring is nature's way of saying, "Let's Party!"

-Robin Williams, Comedian 

Greetings--Thanks for joining us!

This Blog will humbly attempt to inform and entertain on the subject of locally grown fruits and veggies. We'll go behind the scenes with our Collinsville Farmers Market growers and other food experts to bring you fun and useful information which will enhance your experience of eating locally grown and produced food.

What a great month to start our blog...Do you know what's special about March? Yes, the first day of spring falls in March...and, yes, the 17th is the perfect day to feast on cabbage, but it is also National Nutrition Month.

What's National Nutrition Month all about? ...Let's get "The Dirt"

National Nutrition Month is a nutrition education campaign created each March by the American Dietetic Association designed to help all of us make smart, informed food choices to enhance our health.

The ADA's Nutrition from the Ground Up Program has lots of in-depth information, but the key components are:

 • Start with the basics. Eating right doesn’t have to be complicated. A healthy eating plan emphasizes fruits, vegetables, whole grains, low-fat or fat-free dairy and includes lean meats, poultry, fish, beans and nuts. A healthy eating plan is also low in saturated fats, trans fats, cholesterol, salt and added sugars.

• Make calories count by thinking nutrient-rich rather than “good” or “bad” foods. Most food choices should be packed with vitamins, minerals, fiber and other nutrients — and lower in calories. Be aware of portion sizes. Even low-calorie foods can add up when portions are larger than you need.

• Focus on variety by eating a variety of foods from all the food groups. Fruits and vegetables can be fresh, canned or frozen. Look for locally grown produce that’s in season. Vary protein choices with more fish, beans and peas. Include at least three servings of whole grain cereals, breads, crackers, rice or pasta every day.

• Make the most of family mealtime. Eating meals together provides the opportunity to help children develop a healthy attitude toward food. It also enables parents to serve as role models, introduce new foods and establish a regular meal schedule.

• Balancing physical activity and a healthful diet is your best recipe for managing weight and promoting overall health and fitness. Set a goal to be physically active at least 30 minutes every day.

So now you have "The Dirt" on National Nutrition Month. If you want to learn more about nutrition and healthy choices just visit www.eatright.org

Parting Quote:

“Give fools their gold, and knaves their power; let fortune's bubbles rise and fall; who sows a field, or trains a flower, or plants a tree, is more than all."

John Greenleaf Whittier

1807-1892, American Poet, Reformer, Author