Tag Archives: Food

LeRoy Market Earlybird Weekly Flyby 7/7/12

 Greetings all–with flowers,

            It’s been a long day so this is going to be short and, well, short. I just pulled the recipes off my computer (old favorites, but maybe not seasonally sensitive—so save them until you need them).

            And if anyone has extra flowers, bring ‘em on in, and learn how to make beautiful bouquets with Sandra Harris.      

Goods and Produce Currently Available       

Lettuces

Lettuces (Photo credit: AlyssssylA)

New Vendor—Harvest Village: Blueberry Jam, Veggies.

The Erving Miller Family: Cheese, Cookies, Preserves, Pumpkin Rolls, Syrup, Cinnamon Rolls, Breads, Pies And Granola.

Found in The Woods: Rhubarb, Marigolds, Spinach, Lettuce, Radishes, Fresh and Dried Herbs, Cattail Tops, Wild Onions & Broccoli.  

The Plump Pumpkin: Bar Soap-$5, Fresh Ground Peanut Butter-$8 pint $16 qt., Almond Butter-$9 pint $18 qt.

Brenda and Wendy: Jewelry, Cookies and House Plants.

Margo Andrews: Glass garden art with solar lights, all different.  Also have garden flower plates price range is from $7.50 to $35.00. I will also have handcrafted Polymer Clay buttons. Prices range from $1.00 – 1.50.  I do take special orders.

And much more of course.

Upcoming Events

Sandra Harris                                          Floral Arrangement Remember          No Market  7-14-12      Razzasque Days           

Recipe(s) of the Week

Here’s the Beef (heart and tongue, pickled)                                               1 beef heart (cut into 4 pieces)/1 beef tongue                                        water to cover meat                                                                                    1 tablespoon salt                                                                                          2 cups dark vinegar                                                                                     3/4 cup water                                                                                       pepper                                                                                                         1 teaspoon salt (If you prefer, you can add more to taste)                         1 Tablespoon pickling spice

Cook heart meat in salted water approximately 1 hour or until done. (If you are using tongue, it will need to cook about 1 hour then you will need to peel the skin off the tongue, then cook the tongue an additional 2 hours or until it is done) Drain, cool, and slice the meat. Pepper the meat generously. Combine vinegar, water, salt, and pickling spices and pour over the peppered meat. Bring to a boil and cool. Let it set overnight and eat. If you don’t think you will eat it within a week, you can freeze it.

The following is for pickling venison heart. It would also work for beef, goat, pork etc.

Wagner’s Pickled Hearts                                                                             – 2 hearts                                                                                                      · 3 cups water                                                                                              · 3 cups cider vinegar                                                                                   · Salt & Pepper                                                                                              · Granulated garlic                                                                                        · 3 cloves garlic (more if you’re a garlic lover)                                             · Onions, sliced                                                                                            · 1 tbsp. pickling spice (cloves removed)  

Wash hearts thoroughly to remove all blood. (Hearts that have been damaged in any way should not be used.) In a pot, simmer two cups water, one cup vinegar and add salt, pepper and granulated garlic to taste. Submerge hearts in mixture, cover, and simmer for 45 minutes. Test hearts at the end as you would potatoes (jab them with a fork, and if the fork penetrates without pushing in the outer skin, the hearts are ready.)

When the hearts are almost done, mix two cups vinegar and one cup water and bring almost to a boil. Shut off heat when mixture begins to “roll”, because if mixture actually begins to boil, the “bite” will be taken out of the vinegar.

After hearts are cooked, slice them up while they are still piping hot. Thickness is a personal choice, but hearts will pickle quicker if sliced thinner.

In boiling water, sterilize a one quart pickling jar and lid.

Into the bottom of the jar put one teaspoon salt, then a layer of sliced onions, followed by a layer of sliced hearts. Add a sprinkling of sliced garlic and pickling spice. Continue layering onion, heart, garlic and pickling spice until the jar is packed tightly.

Fill jar to the top with hot vinegar/water mixture, then seal jar. Place filled jar in refrigerator for three days at room temperature. After three days, hearts should be ready for consumption. After you open the jar, it should be kept refrigerated. Makes 1 quart.

YOU CALL THAT SHORT?

See you Saturday, Brian

LeRoy Market Earlybird Weekly Flyby 6/30/12

 Greetings all,

           This week at the Farmers’ Market should mark the transition to crops of general popularity. Albert and Laura surprised us last week with a good supply of late strawberries. Even more surprising – they had tomatoes too! Hooray, for The Hoop-House! Just don’t expect any sweet corn for awhile.

            Several of our vendors already have some sort of season extenders, and a couple more are looking into the myriad ideas, from cold-frames on up. “There is free money from several sources available to build your own Hoop House,” is what I have often heard, but I have followed many leads, to just as many dead ends. The various programs giving grants for high tunnels have apparently expired. Still, Karen and I are encouraged enough to make plans for our own self-funded options: a small pyramid shaped greenhouse to replace our recently dismantled hothouse, and several portable low tunnels to go in the garden. 

Goods and Produce Currently Available

The Erving Miller Family: Cheese, Cookies, Preserves, Pumpkin Rolls, Syrup, Cinnamon Rolls, Breads, Pies And Granola.

Found in The Woods: Rhubarb, Marigolds, Lettuce, Fresh and Dried Herbs, Wild Onions & Broccoli.  

The Plump Pumpkin: Bar Soap-$5, Fresh Ground Peanut Butter-$8 pint $16 qt., Almond Butter-$9 pint $18 qt.

Brenda Bunnell: Jewelry, Cookies and House Plants.

Mark Dean: Handmade Crates, Ford Stock Tires, Odds & Ends.

All this and more.

Upcoming Events

Here is the current calendar of events. We are still working on filling in a couple of empty dates.

Date      Name                                   Type

6 – 30 Tim Sequin                              Portable Sawmill

7 – 7  Sandra Harris                          Floral Arrangements

7 – 14  No Market                             Razzasque Days

7 – 21Layla Bunce                            Layla’s Arcade (games)

7 – 28  Gordy Jacobson (Musician)  Country Classics

8 – 4   Shannon Lindquist                  Food Preservation

8 – 11  Tammy Stoner                        Wind Energy

8 – 18   Lynn Truman                          Scroll Saw Art

8 – 25  Kathy Berlincourt Warped Weaver’s Studio  Fiber Arts

9 – 1  Angie Meadows                      Herbal Lotions, Tinctures, Oils etc.

9 – 8               

9 – 15  Old Fashioned Days (open to all collectors)  Antiques Display                               

9 – 22  Mulligan Stew                    Celtic and Folk Music            

9 — 29                               

Recipe(s) of the Week

It’s all about Juneberries, which will be ripening soon. Looks to be a bumper crop this year.

The following is an excerpted from part of a http://www.motherearthnews.com article on foraging wild foods, which first appeared in Mother in 1971.

Juneberries are good for pie, jam, jelly, fresh fruit ice-cream topping, shortcake and juice.

Gather a supply of Juneberries. Winnow out twigs and leaves by pouring them from pail to pail in a light breeze. Then drop the berries—a few at a time—into water to float away whatever impurities might remain.

Juneberry Pie

Sift together two cups of white flour or whole grain wheat flour and one tsp. salt. Cut in 2/3 cup shortening until the particles are the size of small peas and sprinkle five to six teaspoons of cold water over the mixture. Toss lightly with a fork until dough is moist enough to hold together.

Divide the dough into two balls and roll one out into an 11-inch circle. Loosely cover the bottom of a 9-inch pie tin with this circle and fill the dough-lined tin to a slight heap with Juneberries.

Mix 3/4 cup brown sugar, 1/4 cup flour and a scant teaspoon of salt. Sprinkle this over the berries and dot with butter. Roll out the rest of the dough, spread over the berries, poke a few holes in the top dough and bake the pie for 10 minutes at 425°. Turn oven down to 350° for another 30 minutes or until crust is golden brown.

Juneberry Crunch (something like pie but quicker)

Combine one pint of fresh, washed, ripe Juneberries with two tablespoons of any kind of flour. Add 1/4 tsp. salt, 1/2 cup brown sugar and two tablespoons lemon juice. Spread this mixture in the bottom of a well greased 9-inch pie tin.

Further combine one cup sifted flour, one cup steel-cut oatmeal, 1/2 cup brown sugar, 1/2 tsp. salt and I/2 tsp. vanilla. Cut in 1/2 cup butter until mixture forms small lumps and sprinkle lumps over Juneberry mixture. Bake at 350° oven 30 to 40 minutes.

Juneberry Cake

Sift together two cups flour and 1/2 tsp. salt, one tsp. soda. Add 1 1/4 cups brown sugar, 1/2 cup shortening, 1/2 cup sour cream, three eggs and one tsp. of vanilla. Beat for five minutes. Mix in one cup crushed and sweetened Juneberries and pour into well greased and lightly floured 12x8x2 cake pan. Bake at 350° 40 to 45 minutes. Serve with more crushed, honey-sweetened fresh Juneberries. Don’t forget the ice-cream.

Juice

Use water to barely cover a quantity of berries. Simmer for 20 minutes. Strain through jelly bag, sweeten to taste . . . cool and drink.

Juneberry Jelly

Extract the juice as above. Combining one box commercial pectin to 3 1/2 cups juice. Place over fire and bring to a rolling boil. Add an equal amount of raw sugar. Bring to a high boil again and hold for one minute. Skim off foam with a metal spoon and quickly pour into sterilized jelly jars. Seal with paraffin.

Juneberry Jam

Crush the berries and add one box pectin to 3-1/2 cups whole, crushed fruit. Bring to a boil and add equal amounts of raw sugar. Bring to a boil again. Hold boil for one minute. Stir, skim and cool until foam is all gone and ladle into sterilized jars. Seal with paraffin.

To Preserve Juneberries

They can be frozen in a sugar syrup made by combining one part brown sugar to three parts water. The berries can also be frozen dry by placing them in a freezing container with a tsp. brown sugar over each cup of berries.

Can Juneberries by filling sterilized pint jars to within one inch of the top with washed, ripe fruit. Make light syrup by boiling 2/3 cup brown sugar and 1-1/2 cups water. Pour this syrup over berries in jar to barely cover them. Seal with sterilized lids and process in canner by bringing to a boil and holding for 30 minutes. Cool on thick toweling.

Related News

Quilt Trail to appear on local PBS show

BY NICOLE WEISS, CADILLAC NEWS, Monday, June 25, 2012           (article abridged)                                                                                     The Osceola County Quilt Trail will be part of the season finale of the popular local travel show, “Destination Michigan,” which highlights people and places throughout the state.

            The show will air on Monday at 7:30 p.m. with an encore Saturday, June 30, at 11 a.m., and will be available on, http://www.cadillacnews.com.

            In the episode, viewers take in the traditional art of quilting that has turned into a local art form on display throughout the county.

            Courtney Brooks, “Destination” program producer, spent a day touring the trail earlier this month, gathering footage and interviews with quilt block hosts and Quilt Trail organizers Elsie Vredenburg and Cindy Cambier. More information is available at http://www.osceolatrail.org.

WILD EDIBLE and MEDICINAL WALK/TALK and POTLUCK                For Transition Cadillac. At the home of the Youngmans July 5th 2012 5:30 pm

Brian and Karen Cool, owners of Found in The Woods have had years of experience as wild crafters. We will forage for wild and edible plants, following a potluck dinner.

“We have been eating off the land for decades and selling wild leeks (ramps) for years now, but we’ve been working to expand to other options—teaching, farmers’ market sales, and publications. We will be searching for medicinal herbs, wild leek bulbs, berries and other mid-summer treats.” Call Shelly for more information, 231-920-1850.          ‘Til Saturday–stay cool if you can, Brian

LeRoy Market Earlybird Weekly Flyby for 6/16/12

Greetings all,

We’ve got a really tasty (and healthy) post this week. What else would you expect?

Recipe(s) of the Week

MorningStar Retreat Center Strawberry Rhubarb Jam

(Inversion Canning Method)  by Mary Weber

Use strawberries and rhubarb from your farmer’s market or local farmer. Conventionally grown strawberries contain high levels of pesticide residue; choose organic or locally grown without pesticides. Rhubarb needs to be well fertilized; a natural fertilizer like manure is the best choice. Always ask the grower/seller about pesticide and fertilizer use. Use organic sugar since greater than 80% of non-organic sugar available in the United States has been genetically modified.

To create 8 cups of beautiful, delicious Strawberry-Rhubarb Jam you will need:

2 pounds fresh rhubarb stalks

1½ quarts fresh strawberries

4 cups organic cane or beet granulated sugar

1 package of low sugar sure-jell fruit pectin (pink box)

8 one cup jelly jars with rings and lids (or other sizes to contain 8 cups of jam.

Get jars, rings, and lids cleaned and ready for canning. Process lids as recommended by the manufacturer. Jars should be heated in boiling water and still very hot when filling with jam.

Wash and cut rhubarb stalks into ¼ inch pieces. Put in saucepan with ¼ cup water. Cook covered on medium low for 20-30 minutes until rhubarb is mush. Watch for sticking and boiling over. Measure out 3 cups of mush for the jam. (Any extra is great with a little honey or sugar added as an ice cream topping.

Wash, hull, and crush strawberries with a potato masher.  Measure out 3 cups for the jam. (Again any extra is great with or without sweetening, plain or on ice cream or shortcake.)

Into a large mixing bowl, carefully measure out 4 cups of sugar. Then in a smaller bowl place the contents on one package of pectin and ¼ cup of the sugar from the large bowl and mix.

In a 6 quart saucepan put the measured rhubarb mush and crushed strawberries. Add the pectin-sugar mixture and stir. Heat until boiling. Then add all the remaining sugar at once and continue to heat.  When this reaches a boil that cannot be stirred down, boil one full minute, stirring constantly. Take off heat. Skim foam for a clearer looking jam. (The foam is great on sandwiches too.)

Ladle jam into hot jars leaving only 1/8 inch headspace. Wipe each rim with a clean wet cloth or paper towel to assure an excellent seal. Apply hot ring and lid. Hand-tighten firmly and place jar upside down on a clean towel.  Return jar to upright position after 5 to 10 minutes. You will soon hear the lid seal with a pop.

Though most sources now suggest the water bath canning method even for jam, I have used the inversion method for 40 years with jam with only 2 jars ever showing signs of spoilage.

 

(TEA) Lemon Balm / Melissa Officinalis Did You Know? The stems of lemon balm plants – and all other plants in the same family such as mint – have squared stems.

Lemon balm is used to treat the flu, colds, coughs and fevers as well as nervousness, crying, sadness and whining. It is also used on wounds and sores. This lemon balm tea recipe is perfect for many conditions, and has no dodgy side effects like some bought medicines may have.

  • Pick a large handful of fresh lemon balm leaves from your garden. Be careful not to pick too many from just one stem, but picking a few from each will help your balm grow more.
  • Put the lemon balm leaves into a teapot or jug.
  • Pour boiling water into the pot.
  • Cover and leave for 15 minutes.
  • Strain and pour into cups.
  • (Optional: ) Put some honey onto a spoon and stir into the cup of lemon balm tea. Sprinkle with cocoa.
    About Lemon Balm and this recipe–I was weeding our patch yesterday and was actually able to get my nieces involved helping in the garden by starting them on this pungent herb. It was fun watching them look for the little lemons (wink wink). We will be bringing some fresh cut bunches to market this week. I found the above recipe on a fellow bloggers site (the address is http://thebatamonblog.wordpress.com/2012/06/13/lemon-balm-melissa-officinalis).

    English: Lemon Balm (Melissa officinalis), her...

    English: Lemon Balm (Melissa officinalis), herb garden, St. Andrew’s-Sewanee (Photo credit: Wikipedia)

 

 

Upcoming Events This Saturday (Please pass the word)

Razzasque raffle tickets will be available.

Glen VanAntwerp, always a favorite, will be demonstrating wood carving.

 

Goods and Produce Currently Available

Found in The Woods: Asparagus, Rhubarb, Garden Plants and Marigolds, Lettuce, Dried Herbs, Coffee, Wild Onions and Fresh Lemon Balm.

The Plump Pumpkin: Bar Soap-$5, Fresh Ground Peanut Butter-$8 pint $16 qt., Almond Butter-$9 pint $18 qt.

Brenda Bunnell and daughter Wendy: Cookies, Jewelry and House Plants. 

And of course, much more.

See you soon, Brian 

LeRoy Market Earlybird Weekly Flyby for 6/9/12

Greetings all,

We still have only a few vendors who let me know what they will be bringing, but several others I know who will be showing up. It will take a little while to catch on, but I think that when we all start seeing the benefits of this system, people will wish we had done it sooner.  I’ve written up a short how-to for vendors, which I have started handing out (I’ll also include it at the end of this post).  

Recipe of the Week

Rhubarb Cherry Crunch

Courtesy of Karen K. Cool

11/2 cups sifted flour

11/2 cups uncooked quick oats oatmeal

1/2 cup dark or light brown sugar

1/2 cup butter

2 tsp. cinnamon

6 cups raw cubed rhubarb

One can cherries (pie filling)

1 cup black walnuts

 

Topping

1 1/2 cups sugar

2 1/2 tbsp. cornstarch

11/2 cups water

2 tbsp. vanilla

Mix first five ingredients together till crumbly—set aside 1 cup of this mixture till later.

Put rhubarb, cherries and nuts in a bowl together—mix well.

Combine the dry mixture with the fruit and spoon into a buttered 9 x 13 inch, 3-quart ovenware.

Preheat oven to 350F.

Use a saucepan on medium-high heat to make the topping.

Put last four ingredients in saucepan and stir constantly until thick and clear.

Pour topping over rhubarb combination.

Sprinkle over with the remaining cup of crumbles and bake for one hour.

Note: Karen sells rhubarb at the market and is always surprised when so little of it, actually, sells, after so lovingly pruning the plants and feeding them composted manure from our goats and chickens. Maybe we’d sell more if it wasn’t like everyone grows it, and then they don’t use it.  So they’re going to buy some??? For those of you who resemble that last remark, this recipe is great!!!

Also Note: your rhubarb plants will spread if you like. A rhubarb overflow is sometimes met with a proper sense of guilt over, “what a waste it would be if we don’t put it up.” The following tip on preservation comes from Mary Weber. She likes to mix rhubarb with strawberries to make a jam, but the two aren’t ripe at the same time. She cooks the rhubarb up with her sweetener of choice as if she were starting the recipe. Then she freezes it until strawberries are ripe. Adapt this tip for your own choice of late ripening fruit, and save yourself all that guilt:-)

 

Upcoming Events This Saturday (Please pass the word)

The Ashton UMW ladies will be holding a Bake Sale to raise funds for the church.

The LeRoy Chime Choir will be here from around 10, till around Noon. Come listen.

Other News

Over 60?   Like Your Food Farm-Fresh?

For Senior Project Fresh coupons in Osceola County, contact MSU extension office at 231-832-6139.  Ask for Shannon.

Monthly Income Requirements:

  —-$1679 or less for a household of one

  —-$2268 or less for a household of two

Distribution Dates and Locations:

  —-July 10 10:30 a.m., LeRoy Hall

  —-July 10 2:30 p.m., Reed City Depot

  —-July 17 2:30 p.m., Marion Village Hall

  —-July 24 2:30 p.m., Evart Depot

Coupons can be used at your favorite participating farmers’ market (the one in LeRoy).

 

Goods and Produce Currently Available

Found in The Woods: Asparagus, Rhubarb, Good King Henry, Garden Plants, Lettuce, Dried Herbs, Coffee, Wild Onions

 

The Plump Pumpkin: Bar Soap-$5, Fresh Ground Peanut Butter-$8 pint $16 qt., Almond Butter-$9 pint $18 qt. 

Again, this is by no means a complete list of the vendors or products that will be available this Saturday, just a start. 

VENDORS INSTRUCTIONS FOR USING THE LEROY MARKET EARLYBIRD

This is a totally free program open to any of our vendors. It requires just a few minutes a week to provide a list of what you will be bringing to market. You probably already make a list—here is an opportunity to use it as a marketing tool.

Your list need be only as specific or as complete as you wish. Prices are not necessary, but SALES prices on a few items could be a big draw.

Call or e-mail me with your list. E-mail is preferred, if you have it. Please DO leave a voicemail if I don’t answer. The earlier in the week, the better (no later than Thursday noon).  No texts messages please!

Phone  231-768-4624              Email  becool@netpenny(dot)net

See you soon, Brian  

 

 

LEROY MARKET EARLYBIRD — Introductory Post

Announcing our new, lightning fast, easy as pie, static free, system for informing those who have asked to be informed.  (Did I mention high-tech?) It’s a blog.  WordPress offers free weblogs, and it’s got all the features to do what we wanted, plus some.

During market season, blog followers will receive a weekly (in season) e-mail with such timely info as:

  • what’s in season (participating vendors will tell us what they’ll have)
  • upcoming events (music, demonstrators etc.)
  • the recipe of the week
  • the most current news in the Farmers’ Market world, and more.

Off season posts will be much less frequent.

Speaking of farmers: when we refer to posts, on the farm they mean one thing—on a blog, a post is this thing you are reading.

One nice thing about this system is that the record is permanent . . . as long as the web survives.  It’s not resident on someone’s personal computer, hostage to the threat of viruses or hard drive failure.  Another nice thing is the ‘comments’ feature, which can keep old ‘posts’ current with new and applicable information.

As we go, we may find new ways to use this technology.  So if you ever have suggestions, pray tell. For instance, the idea for a LeRoy Farmer’s Market cookbook may finally come to completion through these efforts.  Also, why not offer early delivery of our monthly newsletter as a PDF?

Oh, one more thing. The Earlybird is just a figure of speech.  It’s not like Geico’s talking gecko.  Such creatures are nice—nice and pricey.  However, if it were a live bird, think carrier pigeon.  Which it would be, if not for the Internet.  Now wouldn’t that be cool?

See you soon, Brian Cool. Market Master, LeRoy Farmers’ Market