KID'S COOKING SERIES BEGINS JULY 8th

Share Our Strength’s Operation Frontline begins a 6 Week Cooking and Nutrition Education Program for Children, Kids Up Front this Wednesday, July 8th at Woodstock Farm Festival.

The program is being offered for FREE and there are a couple of spaces left for children ages 8-12. Participants must commit to attending all 6 weeks. The series will be held on Wednesdays at the Woodstock Farm Festival from July 8 through Aug 12 between the hours of 5-7pm.

Those interested in participating should contact the Woodstock Farm Festival at 845 679-7618 or info@woodstockfarmfestival.com for details and registration forms or come by on Wednesday and sign up.

MUSIC for JULY 1st

Now in its second season, The River Jazz Chorus is comprised of a group of singers from the local community, many of whom are members of the faculty and staff of Bard College, as well as music teachers and staff from area public schools, and just people who like to sing. The repertoire is diverse, ranging from Hoagy Carmichael to Cole Porter, to Chaka Kahn, to Peggy Stern originals, from jazz to latin to modern classical.

GRETA GARBAGE on JULY 8th

Greta Garbage will bring her interactive booth display with garbage games and information for the whole family. http://www.muchmore.com/

SUPER FIRE WOMAN visits on JULY 8th

Super Fire Woman™, the roller dancing super hero of the heart, will be at the Woodstock Farmers Market July 8th 2009 from 4 to 6pm with her sparkly boom box and tambourine, reaching into her super-positive party-pouch and lighting her portable candle, inviting you to take a break, light a flame, and dance with her as she delivers her message and mission . Her message: the radiance within. Her mission: to cause a paradigm shift from the focus on outer appearances to the deeper beauty within. Super Fire Woman™ is here to wake up the world. See each other in a new way! she says.

In her party pouch are fortunes all about you guessed it the heart, fire, and love. Come by the Super Fire Woman™ booth to take time to reconnect with the song of your heart and to be reminded and supported to step into your dream. You may even receive a SFW super positive affirmation. Your own Super Fire Woman Super Positive Party Pouches™ with affirmations and candle and the Super Fire Woman Super Positive affirmation book™ both hand crafted by the roller dancing super hero will be available for purchase. She will autograph your book and party pouch if you leave your autograph for her in her heart shaped note book.

Super Fire WOman™ will have her super positively decorated red suitcase with her where you can give a donation if you feel moved to. A portion of the donation goes to a woman in our Catskill community who has cancer and needs help to raise funds for healing, to the Blue Deer Center in Margaretville New York dedicated to having a home for Indigenous elders around the world to come to share there wisdom and teachings http://www.bluedeer.org/ and, and to V-Day an organization dedicated to stopping violence against women.

Super Fire Woman™ is the creation of Shoshanna Gleich, an award winning multi media artist based in Woodstock, NY. She has received critical recognition From New York University Tisch School of The Arts, New York Women In Film, and Cinewoman for her short romantic comedy on roller skates "Dinner At JoJo's," including the prestigious NYU best Film, Best Production Design and best Special Effects award, and The Peoples Choice award at Chicks With Flicks. (http://www.youtube.com/watch?v=yZEVG5U65JY) Shoshanna's one woman on roller skates comedic show "God's Giggle" has also received critical recognition from New York Women In Film and Gretchen Cryer and it has been performed at New York City's " Here Main Arts Center", at The Off Broadway theatre Where Eagles Dare and New York Comedy Club.
Super Fire Woman's™ Edea and Roll Line skates were provided by Skates US.

Super Fire Woman™ is a trademarked character belonging to Shoshanna Gleich and Shoshanna Ya Wanna Productions. All Super Fire Woman photos, products and merchandising copyrights and trademarks are the property of Shoshanna Gleich.

NEW WORLD HOME COOKING'S VIETNAMESE SALAD

Thank you to Ric Orlando at New World Home Cooking for sharing this recipe with us!

This salad is refreshingly crunchy blend of summer sprouts, veggies and greens in a slightly sour dressing. You can be creative with the raw veggies. Use nice lanky sprigs of mint and cilantro
Makes 4 hearty servings with extra dressing

For the Salad:
4 cups julienne or shredded crunchy veggies
I suggest
Napa cabbage
Carrot
Beet
Summer squash
Cucumber
Leek or scallion
daikon radish, red or any other radish
2 cups fresh baby lettuces
1 cups mung bean sprouts
1 cup pea, broccoli or radish sprouts

1/2 cup chopped peanuts (unsalted, roasted)
12 medium-size basil leaves, torn into pieces
6 tender spearmint tops, torn into pieces
4 medium cilantro sprigs, torn into pieces

For the Sweet and Sour Rice Vinaigrette:
¼ cup hot water
¼ cup tablespoons rice vinegar
4 tablespoons sugar
2 tablespoons tamarind paste (see Note)
1/4 cup peanut or sunflower oil (don’t use olive oil here—the flavor doesn’t work)
3 tablespoons Thai or Vietnamese fish sauce, or substitute soy sauce
1/4 cup white sesame seeds

To make the vinaigrette, combine the vinegar warm water. Dissolve the sugar and tamarind in the vinegar-water mixture.
Whisk in the oil, fish sauce and sesame seeds.
Layer each of 4 large bowls with the baby greens, julienne and sheredded veggies, sprouts and herbs.
Shortly before serving, drizzle the vinaigrette over the salad and toss gently. Top with chopped peanuts.
Serve with chopsticks.
Note: Tamarind concentrate paste is available at many Asian markets. Tamarind pulp, which contains seeds and skins, cannot be substituted for tamarind paste without considerable preparation.

http://www.new/

Photo by Annie McGrath

MARKET REPORT

CHERRIES FROM WRIGHT FARM

ORGANIC BLUEBERRIES
AT FOUR WINDS FARM

OYSTER MUSHROOMS

AT TREEGAP COOPERATIVE

Photos by Cheryl Paff

MUSIC on the MAIN STAGE on JULY 1st

THE JESSE JANES
Soaring vocal harmonies above solid guitars, dobro, & bass.
Think Bonnie Raitt meets the Andrews Sisters.

www.myspace.com/thejessejanesride

MUSIC in the FARMERS' MARKET on JULY 1st

FIDDLE MUSIC with DEB TANKARD & FRIENDS

COMMUNITY GROUP on JULY 1st

TimeBanking is a great way of bringing people together to build community: helping others while helping yourself. It is a "Currency of Caring". It's a very simple idea. For every hour you spend doing something for someone in the community, you earn one Time Dollar/Hour. Then you have a Time Dollar to spend on having someone do something for you.

www.woodstocktimebank.org

VENDOR SPOTLIGHT - ORIOLE 9

This season Oriole 9 is proud to announce that they will have a garden to continue and deepen their dedication to sustainable living and community cohesion. In a combined effort with the Woodstock Day School, Oriole9 will grow on their land and create a live lab for the next generation. The students will learn the importance of agriculture and the pleasure of watching their own food growing.

Check out the current issue of Roll Magazine for more details:

http://www.rollmagazine.com/articles/garden.php

MARKET REPORT

FRESH SHELL PEAS

FROM DAVENPORT FARM

PEA SHOOTS FROM REGENERATION CSA

JAMS FROM WRIGHT FARM

BLOCK FACTORY TAMALES

YARN & SHEEPSKINS AT
TREEGAP COOPERATIVE

BAGUETTES FROM OUR DAILY BREAD

MAPLE SYRUP

AT REGENERATION CSA

NORTHWIND FARM'S KIELBASA

FRESH EGGS

AT TREEGAP COOPERATIVE

FRESH DILL

REGENERATION CSA

CHAMOMILE

VERITAS FARM

BROCCOLI

VERITAS FARM

BLACK BEAN TOASTIE

FROM VEGETARIAN OASIS

APPLE CIDER DONUTS

FROM DAVENPORT FARM

BEETS FROM DAVENPORT FARM

Photos by Cheryl Paff

MUSIC on the MAIN STAGE on JUNE 24th

Perry Beekman is a guitarist & vocalist deeply rooted in the classic tradition of jazz. His repertoire features tunes from the Great American Songbook, many of which comprised the repertoires of such greats as Nat King Cole, Frank Sinatra and Mel Torme. The warm sound of Perry's jazz guitar beautifully complements his rich baritone voice. His music is a wonderful combination of sophistication, excitement, and fun.

www.perrybeekman.com

MUSIC in the FARMERS' MARKET on JUNE 24th

Fiddle music in the farmers' market with Deb Tankard and Friends.

COMMUNITY GROUP FOR JUNE 24th

Since 1970, FAMILY has been an anchor for area residents – a place where people are respectful and caring, and where the search for solutions is creative and tireless. FAMILY’s shelters, emergency food pantries, court advocates, counseling and case management services, hotlines, and child care supports all work together to help people achieve the changes they seek.

www.familyofwoodstock.org

STRAWBERRY MINT LEMONADE

Recipe from Luc at Oriole 9

Ingredients:

4 Lemons, juiced

4 teaspoons Sugar

16 Strawberries (nice ripe ones) *

20 Mint Leaves *

Garnish:

4 Strawberries *

4 Mint Sprigs *

Directions:

Mush all the ingredients together and let it sit for a few minutes.

Meanwhile fill four 12-16 ounce glasses with ice.

Divide the mixture amoung the 4 glasses and top off with some water to fill up the rest of the glass (or to taste). Garnish each glass with a nice mint sprig and place a strawberry on the rim of the glass. ENJOY !!!

Serves 4

www.oriole9.com

MARKET REPORT

Red Rubin Basil

Monkshood Nursery

Peonies

Sky Farm

Shell Peas

Regeneration CSA

Lettuce

Veritas Farm

Green Garlic

4 Winds Farm

Garlic Scapes

Regeneration CSA

Apple Chips

Wright Farm

Photos by Cheryl Paff

Swiss Chard with Golden Raisins & Pine Nuts

This recipe comes to us from Richard Erickson, Chef & Owner of Blue Mountain Bistro, Woodstock, NY & Bistro To Go, Kingston, NY

Swiss Chard is one of the most popular leafy greens in Mediterranean countries. It is sturdy, stands up well to the heat of cooking, and is delicious. Spinach, kale or a mixture of leafy greens can also be used in place of chard in this recipe. This makes a great first course or side dish and could be served over grilled or fried bread as an appetizer.

2 lb swiss chard

4 T olive oil

2-3T chopped garlic

4 T golden raisins, soaked in warm water

4T toasted pine nuts

Salt & pepper

Optional: 2 anchovies, finely chopped

2 T sherry wine vinegar

1. Wash the greens and chop the stems into small pieces.
2. In a large straight sided skillet heat the oil. Add the stems and a few tablespoons of water, cover and cook for 3-4 minutes. Uncover and continue cooking until the moisture has evaporated.
3. Add the garlic, greens, raisins and salt and pepper (and the anchovies and sherry wine vinegar at this point, if using). Cook, covered until the greens are tender, 3-4 minutes. Garnish with toasted pine nuts and serve.

www.bluemountainbistro.com

MUSIC - JUNE 17th

Bar Scott leading Woodstock, Sing!

A Community Sing-Along

Bar Scott is known in these parts as a performing song writer, but in the winter of 2009, she started a monthly sing-along for members of the Woodstock Community. It's been such a hit, that we thought we'd migrate the idea to the farm festival for one night. We'll sing all kinds of songs including Rock, Pop, Gospel, Beatles, Show, Folk - it's all good fun, and the un-hip factor is wonderfully high!

http://www.barscott.com/

Photo by Dion Ogust

COOKING DEMONSTRATION - JUNE 17th

Join Holly Shelowitz, Certified Nutrition Counselor and Chef for a cooking demonstration. Holly will be featuring the fresh ingredients of early Summer in a creative and delicious dish sure to inspire you. Come watch her prepare a wonderful dish, and of course taste it! 5-6pm on the stage in Mower's Field.

Here the recipe that Holly prepared in the market:

Maple Polenta Pudding with Strawberries and Cream

Cooks Notes: For this dish, I recommend Wild Hive fine or medium cornmeal, or a fine ground polenta. This can sometimes be called cornmeal on the package.

For the Pudding:

1 Cup cornmeal *

3 C water (or follow package directions if not wild hive)

1/8 teaspoon salt

5 heaping tablespoons of butter *

1/4 C maple syrup *

1 teaspoon vanilla extract

Combine water, cornmeal and salt together in a saucepan and bring to the boil. Stirring constantly, lower to a simmer and keep stirring. If you notice that it's getting dry and the water is absorbed quickly, add a bit more water. Stir for about 10 minutes. Add butter, vanilla and maple syrup and stir to incorporate. Taste it. It should be soft and creamy with a buttery mapley flavor. You can add more of anything to adjust it to the way you like it. Serve with fresh fruit and whipped cream. YUM!

When I make whipped cream, I pour in a splash of maple syrup to sweeten. Taste and add more if you like. Enjoy!

* Ingredient available in the farmers' market

Holly Anne Shelowitz

Nutrition Counseling and Cooking classes

It's Edible Education!

845.687.9666

http://www.nourishingwisdom.com/

the relationship with food you've been craving

MUSIC FOR JUNE 10th

STEVEN MICHAEL PAGUE

Steven's original and collected uplifting songs express the true commonalities of the experience of being human; feeling, dreaming, waking, wanting, needing, hoping, loving, losing, finding oneself, letting go, and being thankful. Voice and guitar. Folk, pop, reggae, country, skiffle.

PLUS! Fiddle Music in the Farmers' Market with Deb Tankard & Friends

COMMUNITY GROUP - JUNE 10th

The Woodstock Land Conservancy (WLC) is committed to the permanent protection and preservation of open lands, natural resources, scenic areas, and historic sites in Woodstock and the surrounding eastern Catskills. We achieve this goal by working with landowners who want to protect and determine the future use of their land through financially beneficial alternatives to development. We also provide opportunities to enjoy the outdoors and learn about the natural world. WLC collaborates with other organizations and state and local agencies to achieve land protection that benefits local communities.

VENDOR SPOTLIGHT - NORTHWIND FARM

CHECK OUT THE CURRENT ISSUE OF

VALLEY TABLE MAGAZINE

FOR A FEATURE STORY ON NORTHWIND FARM, TIVOLI, NY

MARKET REPORT FOR JUNE 3rd

STRAWBERRIES FROM DAVENPORT FARM

RHUBARB & HERBS FROM REGENERATION CSA

RAINBOW CHARD FROM REGENERATION CSA

PICKLED BEETS FROM WRIGHT FARM

PEA SHOOTS FROM REGENERATION CSA

KIELBASA FROM NORTHWIND FARM

LOCALLY GROWN & MILLED ORGANIC GRAINS

FROM WILD HIVE FARM

FLOWERS FROM THE CO-OP BOOTH

FLAX BREAD CRACKERS with HARPERSFIELD CHEESE

FROM JULIA AND ISABELLA

BABY BEETS AT DAVENPORT FARM

Photos by Cheryl Paff

KIDS COOKING & NUTRITION SERIES

Share Our Strength’s Operation Frontline is bringing it’s 6 Week Cooking and Nutrition Education Program for Children, Kids Up Front, to the Woodstock Farm Festival this summer. This program is being offered for FREE.

We are now registering children ages 8-12. Participants must commit to attending all 6 weeks. Course will be limited to 12 participants. All others may participate in the audience.

The series will be held on Wednesdays at the Woodstock Farm Festival from
July 8 through Aug 12 between the hours of 5-7pm.

Those interested in participating should contact the Woodstock Farm Festival at 845 679-7618 or info@woodstockfarmfestival.com for details and registration forms.

RISOTTO with ASPARAGUS

Chef Gianni Scappin at the Woodstock Farm Festival

Photo by Cheryl Paff

The word risotto refers to rice that has been toasted briefly in a soffritto and then cooked by gradually adding boiling broth or water and mantecato (adding butter and Parmigiano). Remember that rice suitable for risotto absorbs a quantity of liquid three times the weight of the rice itself. To cook risotto it is preferable to use a medium-height, heavy saucepan with a rather large bottom so that the flame can spread underneath.

1 medium onion finely chopped
4 oz. butter
4 oz white wine, dry
12 oz. long-grain rice
1 lb asparagus, cut on a bias, reserving tips.
1 ½ qts. broth chicken or beef
6 tbs. Parmigiano Reggiano or Grana Padano, grated
¼ cup fresh parsley, chopped

1. Sweat the onion in 1 oz. of the butter.
2. When the onion loses its crunchiness (do not let it brown) add the rice and toast gently over a medium heat, stirring frequently with a wooden spoon until the rice absorbs the fat and becomes flavored.
3. Add the asparagus (if necessary peel them, set the tips aside)
4. Add wine, let it slightly evaporate, and then pour a ladle of boiling broth into the pot.
5. Continue to stir - but not too frequently - and gradually add more broth as the rice absorbs the liquids. It is important to keep the rice simmering constantly, so dose the amount of broth wisely as you add it to the rice. When the rice is cooked al dente (about 12-14 minutes), add the asparagus tips and turn off the heat.
6. Add parsley, butter, grated Parmigiano and stir vigorously, let stand, covered, for a couple of minutes, so that the rice finishes cooking.
7. Serve immediately.
Note 1: Risotto should not be too dry but lightly creamy, and each grain of rice should be fluffy. The broth used for risotto should always be rather light and clear, most often made from chicken or veal. The ratio of broth to rice for risotto is 1 part rice to 3 parts broth, more broth or hot water for boiled rice. For risotto use only imported fine Italian rice (Superfino Carnaroli widely available in any grocery store), since it is less rich in starch and therefore more suitable for this preparation.

Serve 4

This recipe comes to us from Chef Gianni Scappin. Gianni is an instructor at the Culinary Institute of American in Hyde Park as well as the owner of Cucina in Woodstock.

ASPARAGUS with PARMESAN CHEESE & FRIED EGG

This recipe comes to us from Chef Gianni Scappin. Gianni is an instructor at the Culinary Institute of American in Hyde Park as well as the owner of Cucina in Woodstock.

Ingredients
Asparagus 1 lb
Egg 4 ea
Parmigiano Reggiano 3 oz
Butter or extra virgin olive oil 3 oz
Parsley, freshly chopped just before service 2 tsp

Mise en Place
1. Wash and trim the asparagus
2. Blanch the asparagus in salted water. Shock in iced-water and set aside (or proceed to step 8 if you are serving them immediately.)
3. If doing this in advance reserve asparagus water for later use
4. Grate Parmigiano Reggiano or Grana Padano, and shave some just before serving it.
5. Chop parsley.
6. When ready to serve or ready to eat, melt butter or olive oil in a pan (preferably non stick or well seasoned one), pour one egg per portion and slowly cook in the oven or right on the top of stove.
7. The egg yolk must be still liquid and the white must have no color.
8. While the egg is cooking remove asparagus from water or reheat them in cooking water as mention in step 3, dry the excess of water on a clean paper towel or clean napkin, and plate
9. Sprinkle the asparagus with grated Parmesan cheese, place egg over with the butter or olive oil). Garnish with few Parmesan shavings and chopped fresh parsley.
NOTE: you may also drizzle with few drops of aged balsamic vinegar on top of asparagus, before you place the egg over.

Yield: 4 Portions

Photo by Cheryl Paff

KIDS - JUNE 3rd

BALLOON TWISTING

with Melody Newcombe a.k.a. “Whoopsy Daisy the Gardening Fool” http://www.melodynewcombe.com/

COMMUNITY GROUP - JUNE 3rd

WOODSTOCK TOWN BOARD

Stop by from 4-5pm to meet your town officials,

ask questions and discuss current issues.

&

GOOD NEIGHBOR FOOD PANTRY
The Good Neighbor Food Pantry, serving an average of

300 persons each month, is located on the ground floor

of the Reformed Church of Woodstock.

MUSIC - JUNE 3rd on the main stage

STUDIO STU

Studio Stu takes the very best in classic jazz and originals, and twists and bends them into what he calls ‘evocative jazz & exotic lounge’. He starts with standard tunes and a loop machine, except, nothing is sacred...improv is rampant...lyrics are changed at will...familiar languages are obliterated...yet, his music is serious, sophisticated and uncompromising in execution. He is one in-tune, out-of-tune, offbeat, beatnick.

MUSIC - JUNE 3rd in the farmer's market

TUBA SKINNY AND HIS TINY MEN

Traditional Dixieland Jazz and Old Blues Songs

Have a looksee and a listen here:
http://www.youtube.com/watch?v=FjmzBjfyUQ0

NEW VENDORS

CO-OP BOOTH
Run by Megan Reynolds
The Co-op booth will feature an ever-changing selection of products from local farms including shiitake mushrooms, lamb & wool, eggs, rhubarb, flowers, herbs, apple chips and a whole lot more.

NORTH WIND FARMS
Tivoli, NY
Providing the Hudson Valley with all natural poultry, turkey, duck, geese, rabbits, pastured pork and beef since 1982.

http://www.northwindfarmallnatural.com/

AMAZING REAL LIVE FOOD CO.

Pine Plains, NY

Fresh Probiotic Cheese, Camembert, Queso Blanco & Probiotic Ice Cream . Also, Ronnybrook Farm Dairy’s Yogurt, Milk, Butter & Crème Fraiche

http://www.amazingreallive.com/

JULIA & ISABELLA

Germantown, NY

Local Cheese from Sprout Creek Farm, Nettle Meadow, Harpersfield & Old Chatham Sheepherding Co. Plus a delicious selection of prepared foods using fresh local produce in season including pastas, salads, polenta, pesto, pot pies, etc.

Photos by Cheryl Paff

MARKET REPORT FOR OPENING DAY 2009

SPRING GARLIC FROM FOUR WINDS FARM

SHIITAKE MUSHROOMS FROM WILTBANK FARM
AVAILABLE AT OUR NEW CO-OP BOOTH

VERITAS FARM'S RADISHES

BEAUTIFUL LETTUCE FROM SKY FARM - MOTTISTONE & GALACTIC

PAC CHOI FROM VERITAS FARM

STELLAR SELECTION OF POTTED ORGANIC HERBS

FROM MONKSHOOD NURSERY

FINGERLING POTATOES AT RSK FARM

WRIGHT FARM'S

OLD FASHIONED DILLY BEANS

BEET GREENS FROM DAVENPORT FARM

DAVENPORT FARM ASPARAGUS

APPLE CHIPS FROM MEGAN REYNOLDS

AT THE NEW CO-OP BOOTH

All photos by Cheryl Paff

MAY 27th IS OPENING DAY!!

FREE SEEDLING FOR ALL VISITORS TO THE FARM FESTIVAL ON OPENING DAY....while they last.

Very Special Thanks to The River Garden Flower Farm, Catskill, NY for generously donating the seedlings!

MUSIC - MAY 27

Mike and Ruthy

on the main stage

Best known on the international folk festival circuit for their work with folk-rock string band, The Mammals. These days they're staying closer to their home in the Hudson Valley and performing as an acoustic duo.

An Americana songwriting team with a growing following on the acoustic folk stage, Mike & Ruthy write, record and tour clubs and festivals. With a repertoire of old-timey twang, topical folk and just plain lovesongs, their vocal duets intertwine with lively fiddle & banjo.

Show starts at 5pm

Plus Fiddle Music in the Farmers Market with Deb Tankard & Friends

MASTER GARDENERS - MAY 27

GOT GARDENING QUESTIONS?

Stop by to chat with the Master Gardeners of Cornell Cooperative Extension.

STEVE CHARNEY & "HARRY" - MAY 27

Comedy with magic, music and ventriloquism featuring
Steve Charney and "Harry"

Steve Charney, the nationally known magician, ventriloquism, musician, children's author, radio personality and all-around nut will be entertaining the multitudes with amazing magic, hilarious songs and goofy comedy.Harry, his dummy, an untamed spirit, will also help out with his verbal mayhem and irreverence to authority.

See more of Steve & "Harry" on You Tube: www.youtube.com/stevecharney

Show starts at 5:30pm

FACE PAINTING - MAY 27

KIDS!

Stop by to see Whoopsy Daisy

for lots of face painting fun!

2009 Season

Plans are currently underway for the 2009 Season of the Woodstock Farm Festival.
Our opening day will be Wed, May 27th at 4pm.

More details soon.

SEE YOU IN MAY!

Thank you so much to everyone who made our first season such a success.
We can't wait to start up again in May.

END OF SEASON CELEBRATION

Please join us in celebrating the end of our first season
& to thank everyone who helped make it a success!

Pot Luck Dinner

Bring your family, staff and a favorite dish to share.
(bring a serving utensil and a label for your dish)
Soft drinks will be served. Wine will be available at a cash bar.

Special Musical Performance

Wednesday, November 5th, 2008 from 6-9pm
Oriole 9 located at 17 Tinker St, Woodstock, NY 12498
For more info: info@woodstockfarmfestival.com

MARKET REPORT

PUMPKINS & WINTER SQUASH AT WRIGHT FARM

HONEYCRISP APPLES - MAYNARD FARM

BARTLETT PEARS - MAYNARD FARM

CORTLAND APPLES - LIBERTY VIEW FARM

PLUOTS - MAYNARD FARM

APPLE CIDER & FRESH BAKED PIES - WRIGHT FARM

NIAGRA GRAPES - WRIGHT FARM

GOOSEBERRIES & DANDELION "HONEY"

LIBERTY VIEW FARM

INDIAN CORN - DAVENPORT FARM

WOOL RUGS - WOODSCAPE FARM

PRESERVING THE HARVEST - SEPT 24

Learn how to freeze, can, dry, and store locally grown produce for a sustainable lifestyle.

Meet Betty Levine, who will give advice on preserving and preparing seasonal vegetables, fruits and herbs, and sign her book An Endless Harvest

also

Meet Randi & Fergie Barouch, who will share their personal experiences with canning, freezing, fermenting, and more to preserve the seasonal bounty throughout the year.

KIDS - SEPT 4

KIDS YOGA WITH TAMARA

MUSIC - SEPT 24

MARCELLUS HALL & FRIENDS
alternative music with a harmonica

Green Tips

Have you ever eaten pasture-fed meat? It is available here in the Hudson Valley. The following comes from an article in the Detroit Free Press about pasture-based farms, which specialize in grass-fed animals that have not been injected with drugs or hormones, have not been kept in restricted spaces, and haven't been fattened up with grains they ordinarily would not eat.

According to David Conner, research specialist at Michigan State University's Department of Community, Agriculture, Recreation and Resource Studies, “studies show that pasture-based farms have a higher profit per animal, and that the farmers are generally happier, most likely because they don't have as many conflicts with their neighbors over smell and other issues.”

His research revealed that 80% of Michiganders believe pasture-raised meats are healthier, but that most mistakenly believe they are getting them already, probably because of unclear [sic no] labeling. More than 90% also said that given the opportunity, they'd be very or somewhat likely to purchase pasture-raised milk and beef and would pay an average 41% more per pound.

Those who have made the switch say they started because they were trying to be healthier, but kept going because they like the taste.

Help Make Our Community Green

The Woodstock Farm Festival is committed to helping our community minimize its environmental impact. Since this is the final day of the Woodstock Farm Festival for this season, you may want to stock up on some of the great items you have been buying over the past 18 weeks.

• Learn how to preserve the harvest from our knowledgeable presenters.
• Clear out the old food in your freezer that you know you will never eat and make room for some of this year’s crop, bread and other appropriate foods.
• Go to the Golden Notebook or the Woodstock Library for some good books on freezing, canning, drying, and other food preservation techniques.
• Google “food preservation” for lots of good advice, tips and techniques.

Did You Know...?

Within a week of harvest, natural sugars in fruits and vegetables turn to starches and produce loses its vitality. It takes 7-14 days for many items to get to our supermarkets.

Food for the Future

As an introduction to food preservation, this is gleaned from Wikopedia.

Food preservation is the process of treating and handling food to preserve its edibility and nutrition value. The main objective is to stop or greatly slow down spoilage to prevent foodborne illness. While maintaining or creating nutritional content, texture and taste are important, this is sometimes culturally dependent, as what qualifies as food fit for humans in one culture may not qualify in another culture.

Preservation usually involves preventing the growth of bacteria and other microorganisms, as well as retarding the oxidation of fat that causes food to become rancid. It also includes processes to inhibit natural aging and discoloration.

Common home methods of preservation include drying, freezing, vacuum-packing and canning. Other methods that not only help preserve food, but also add flavor, include pickling, salting, smoking, preserving in syrup or alcohol, and curing. Another old time approach that deserves a revival is “burying,” or creating a root cellar.

To learn more about these methods and start you thinking about possibilities for your kitchen, read the entire Wikopedia article http://en.wikipedia.org/wiki/Food_preservation or get yourself some good books.

What’s Cooking

Tomato Ketchup
8 pounds ripe tomatoes, skins removed, finely chopped
1 cup finely chopped onions
1/4 teaspoon cayenne pepper
1 teaspoon whole cloves
1 stick cinnamon, crushed
1 tablespoon celery seeds
1 cup cider vinegar
1/2 cup honey
1 tablespoon salt

Combine the tomatoes, onions and cayenne in a large stock pot or kettle. Bring to a boil and simmer uncovered for 30 minutes.

Combine the spices in a spice bag or tied up in a piece of cheesecloth and place in a small saucepan with the vinegar. Bring to a boil. Turn off the heat and let stand for 20 minutes. Then, remove the spice bag and combine the vinegar with the tomato mixture. Bring to a boil and simmer for about 30 minutes.

Put the mixture through a food mill. Add honey and salt, boil gently, and stir frequently until the volume is reduced by one-half or until mixture rounds up on a spoon. Fill pint jars, leaving 1/8 inch headspace, tighten the lids, and process in boiling water for 20 minutes.

Butternut Squash Butter
6 cups peeled, cubed butternut squash
3/4 cup firmly packed light or dark brown sugar
1/2 cup water
2 teaspoons ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cardamom
1/2 teaspoon ground ginger

Place all the ingredients in a 3-quart pot. Bring to a boil over high heat. Reduce heat and simmer, covered, 15 minutes. Uncover and simmer 1 to 1 1/2 hours longer, stirring occasionally and mashing the pieces of squash, until mixture is thick enough to leave a path on the bottom of the pot when a wooden spoon is dragged through it.

For a smooth butter, place the mixture in a blender or food processor fitted with a steel blade. Process until smooth. This can be store in the refrigerator until used or you can place the butter in an oven-proof container and heat in a 300F oven. When hot, spoon it into hot, sterilized canning jars and process for 10 minutes in a hot water bath.
Makes 2 1/2 cups

© Betty Levine, An Endless Harvest (Manorville Publishing)

Hey Kids!

Great Frozen Grapes
A very cool snack.
Seedless green grapes

Wash the grapes, remove them from the stem and lay them in a metal pan in a single layer. Place the pan in the freezer.

In a few hours, when the grapes are frozen, take them out of the pan and put them into a freezer container or plastic bag. Put them back in the freezer.

When you need a snack, you have a storehouse of great frozen grapes on hand.

© Steve Charney & David Goldbeck, The ABC’s of Fruits and Vegetables & Beyond (Ceres Press)

MARKET REPORT

EGGS FROM LIBERTY VIEW FARM

CHILES FROM FOUR WINDS FARM

HERBS FROM VERITAS FARM

VERITAS FARM'S BROCCOLI

SKY FARM'S MESCLUN & ARUGULA

PEA SHOOTS FROM REGENERATION CSA

WRIGHT FARM'S PEACH NECTAR

BLACKBERRIES AT WRIGHT FARM

PLUMS AT WRIGHT FARM

PHOTOS FROM OUR CORN ROAST

Carol Ricken, Susan Goldman, Joyce Beymer

Joan Reynolds

Megan Reynolds

Dicky Goldman

EDIBLE TABLE DECOR - SEPT 17

Chef, caterer and chocolatier Oliver Kita will demonstrate entertaining and table setting ideas "Out of the Garden"

KIDS - SEPT 17

KIDS COOKING CLASS

Join Holly Anne Shelowitz, Certified Nutrition Counselor and owner/director of Nourishing Wisdom, in a cooking class focused on enjoying the harvest. Of course there will be tastings, as well!

MUSIC - SEPT 17

CHUCK & THE COY DOGS

JAZZ

WOODSTOCK FILM FESTIVAL

The Woodstock Film Festival launches the 2008 film program.

Come get your copy and some film recommendations from the staff.

RAFFLE - SHANGRI-LA CHINESE ACROBATS

Raffle: 4 tickets to the Saturday, Nov 1, 2 pm performance of the Shangri-La Chinese Acrobats at UPAC.
Donated by The Catskill Mt. Region Guide.
Raffle Tickets - $3 each or 2 for $5
Drawing September 24th.

Green Tips

Finding customized information about what and how much to feed children is just a click away, thanks to the Interactive Healthy Eating Plan Calculator, designed by the USDA Agricultural Research Services Children’s Nutrition Resource Center.
The calculator is on the web at www.kidsnutrition.org/HealthyEating_calculator.htm

Did You Know...?

More of the average grocery bill pays for food packaging than goes to the farmers who produce the food?

Help Make Our Community Green

The Woodstock Farm Festival is committed to helping our community minimize its environmental impact. You can help by reducing lunch waste:

• If you bring lunch to work or school, use a reusable bag or lunchbox to transport it.
• If you bring lunch to work or school or purchase carry-out meals, bring nonbreakable plates, your own reusable utensils and a cloth napkin to eat with.
• Bring your own water bottle or a thermos with your preferred hot or cold drink.
• If your school or workplace uses throw away dishes and plasticware, encourage them to buy compostable cornstarch, potato starch or bagasse sugarcane alternatives.

Ten Ways to Get Kids to “Eat Your Vegetables”

1. Make good food fun. If parents have learned anything about managing what their kids eat, it’s that “health doesn’t sell.” As a parent, your job is to find ways to make kids have a positive view of the foods you want them to eat more of.
2. Reading lessons. Teach kids their ABC’s using foods you want them to savor. Everyone will enjoy reading (and saying) lines like:

“C is for the carrots that rabbits like to munch…”
“Appreciate the D for date, a desert fruit found in Kuwait…”
Grapes “hang in bunches, that’s their trick to make them easier to pick.”
And learning why “not to eat green peas on the rolling seas;” what “Russians really relish when they’re famished;” and why “Einstein, Newton, Marx and Plato [say] a yam is NOT a sweet potato!”

3. Enlist kids help in the kitchen. Children have more interest in foods that they have a hand in making. Unfortunately, too many kid's kitchen experience is limited to baking cookies and cupcakes. Kid-friendly recipes should be ones they can make with little or no assistance. Even a toddler can participate by using a salad spinner to dry the salad greens.
4. Don’t just eat them. Introduce fruits and vegetables in other ways then eating them. For instance, use lemon juice to make invisible ink or dried herbs for scented greeting cards.
5. Grow a garden. Even in the winter when it’s too cold to have an outdoor garden, kids can watch plants grow. Try planting a sweet potato vine or growing carrot tops.
6. Become a trivia expert. By learning some fun facts about fruits and vegetables, kids can entertain their family and friends with such “facts” as …

The record for the longest single unbroken apple peel (155 feet)
The world’s tallest herb plant (the banana)
What vegetable can grow to 3 feet long and weigh 100 pounds (radish)

7. Read about fruits and vegetables. There are lots of fanciful children’s books about fruits and vegetables. You will find many at the Golden Notebook and the Woodstock library.
8. Use the internet. There are wonderful websites that can make fruits and vegetables more interesting to kids, including http://www.bananamuseum.com/, http://www.thepotatomuseum.com/, http://www.freshforkids.com/, www.watermelon.org/kids.asp, and more.

9. Let kids choose. Let kids help pick out fruits and vegetables at the market. Make shopping an adventure as they discover different varieties of familiar foods (baby bananas, all different kinds of apples, striped tomatoes) and some more exotic offerings such as jicama,.kiwi, mangoes, and Ugli fruit.
10. Don’t make a big deal. Research shows that a minimum of three exposures may be needed before kids become comfortable with new foods. Whether through projects, cooking, books, jokes, poems or seeing them on the plate, show patience. As noted earlier, “eat them, they’re good for you,” will never cut it.

There are 43 kid-friendly recipes in The ABC’s of Fruits and Vegetables and Beyond. A couple of good ones to try out on your family follow. Be sure to let the kids help.

What’s Cooking

Smashed Spud Soup
Spud is another name for potato. This recipe is enough for 4 on a chilly day.
1 pound potatoes
1 1/2 cups water
3 1/2 cups lowfat milk
2 teaspoons grated onion
1/4 cup natural, unsweetened peanut butter
1 tablespoon butter
1/4 cup ketchup
salt
pepper

Peel the potatoes and cut them into 1-inch pieces.

Put the potatoes and the water in a pot. Bring to a boil, cover and cook for 15 to 20 minutes, until the potatoes are very soft.

Mash the potatoes in the pot with a potato masher until they are completely smashed.

Stir the milk, onion, peanut butter, and butter into the potatoes. Cook over medium heat, stirring now and then, until the mixture starts to boil. Cook a little longer, until it is thick and creamy.

Stir in the ketchup. Add a little salt and pepper until the soup tastes just the way you like it.
© Steve Charney & David Goldbeck, The ABC’s of Fruits and Vegetables & Beyond (Ceres Press)

Hey Kids!

Q: How do you know that an elephant has been in your refrigerator?
A: There are footprints in the applesauce

ABC Applesauce
Apples
1/4 cup water
Honey or maple syrup
Cinnamon

Using a vegetable peeler, remove the apple skins.

Cut the apples into pieces. Throw away the seeds and the core.

Place the apples in a saucepan with 1/4 cup of water. Cook for about 15 minutes or until the apples are soft enough to mash with a potato masher.

Remove the pot from the heat. Mash the apples.

Leave the applesauce as it is, or sweeten to taste with a little honey or maple syrup and cinnamon. Serve warm or cold.
© Steve Charney & David Goldbeck, The ABC’s of Fruits and Vegetables & Beyond (Ceres Press)

CHEESE TASTING

THESE ARE THE CHEESES THAT WERE SAMPLED:
SPROUT CREEK FARM
Poughkeepsie, NY
Toussaint (Cow)
A Robustly flavored cheese with a distinctive Alpine flavor. Toussaint becomes more complex and peppery with age, and rounds out with a smooth, tight texture. Natural edible rind.
&
Ouray (Cow)
An earthy buttery cheese with a sweet floral flavor, Ouray has a firm creamy paste with a crisp edible natural rind.

BROVETTO FARM
Harpersfield, NY
Harpersfield Tilsit (Cow)
Cave-aged, semi-hard washed rind Tilsit style cheese.

COOPERSTOWN CHEESE COMPANY
Milford, NY
Toma Tenero (Cow)
A Northern Italian style semi-hard natural rind cheese modeled after the traditional Bra Tenero.

NETTLE MEADOW
Thurman, NY
Kunik (Cow & Goat)
Triple cream with a white rind and a tangy buttery flavor.

AMAZING REAL LIVE FOOD CO.
Pine Plains, NY
Fresh Probiotic Farmers Cheese (Cow)

COACH FARM
Pine Plains, NY
Fresh Goat Cheese Medallion with Peppercorn (Goat)
Soft, mild farmstead cheese. Pure white in color, creamy in texture.

OLD CHATHAM SHEEPHERDING COMPANY
Old Chatham, NY
Hudson Valley Camembert (Sheep & Cow)
Glorious, much-celebrated, soft-ripened Camembert-style cheese.
&
Ewe's Blue (Sheep)
Artisinal American Blue Cheese made in the Roquefort style with 100% sheep's milk. It's creamy texture and subtle blue overtone scintillates the palate. Wine & Spirits magazine's judging team selected Ewe's Blue "Best" among American cheeses in its wine pairings.



We made a luscious fondue from Old Chatham's Camembert and Ewe's Blue.

We served it with a sliced baguette from Our Daily Bread

and sliced Apples & Pears from Maynard Farm.

Here's the recipe:

Hudson Valley Fondue
1 1/2 teaspoons olive oil
4 ounces fresh shiitake mushrooms*, stemmed & caps diced
1 shallot, minced *
1 tsp fresh thyme*
1 1/2 tablespoons all purpose flour
12 ounces Nancy’s Hudson Valley Camembert
2 ounces chilled Old Chatham Ewe’s Blue Cheese
1 cup dry white wine *
1 loaf crusty white bread*, cut into cubes
Apples or Pears * sliced
Vegetables * carrots, broccoli, cauliflower, boiled small potatoes

* Ingredients Available at the Woodstock Farm Festival

Heat oil in heavy medium skillet over medium-high heat.
Add mushrooms, shallot and thyme; sauté until mushrooms just begin to soften, about 2 minutes.

Place flour in large bowl. Cut rind from Camembert; discard rind. Cut into cubes; drop into flour. Toss to coat; separate cheese cubes. Crumble Ewe’s Blue into same bowl; toss to coat.

Place wine in heavy medium saucepan and bring to simmer over medium heat. Add cheese by handfuls, stirring until melted after each addition. Continue stirring until smooth.
Stir mushroom mixture into fondue. Season with generous amount of pepper.

Transfer to fondue pot. Set pot over candle or canned heat burner.

Serve with bread, fruit and vegetables.

HUDSON VALLEY WINE & CHEESE - SEPT 10

Meet local vintners and sample their whites, reds and dessert wines.
You can purchase your favorites at the market today.


Steve Kolpan, author and Professor of Wine Studies at The Culinary Institute of America, will answer your wine questions. http://stevenkolpanonwine.blogspot.com/


Sample local Hudson Valley cheeses.

KIDS - SEPT 10

Make origami animals with artist Anita Barbour.
Take a nature walk with naturalist Spider Barbour
http://spiraclemusic.com/

RAFFLE

4 tickets to Shangri-La Chinese Acrobats

donated by The Catskill Mt. Region Guide.

2 pm show on Saturday, Nov 1 at UPAC. Valued at $100.00

MUSIC - SEPT 10

Mark Donato

Alternative Pop Country Folk

Also in the farmers' market, Deb Tankand will join us

with some of her friends for a fiddle session.

FEATURED BUSINESS - SEPT 10

Westwood Metes & Bounds Realty, Ltd.
Will Feature Green Homes of the Hudson Valley

We thank them for their generous sponsorship and support!

Green Tips

Moderate intake of alcohol has been shown to decrease the risk of coronary heart disease, at least in middle-aged adults. While some people consider this an endorsement for drinking, any decision about drinking alcohol requires a careful look at all sides of the issues. Whatever you determine after reading the various arguments for and against, keep in mind that all public health officials advise people who do drink to limit their intake to two drinks per day for men and one drink per day for women (as long as they are not pregnant or nursing). When it comes to wine, “a drink” is 4 ounces at 12.5% alcohol and 5 ounces at 10% alcohol.

Did You Know...?

New York state boasts the first winery in the U.S. to produce and market organic wines. Four Chimneys, in Himrod, NY, has been making organic wine for 15 years and is still one of the few East Coast organic wineries.

Help Make Our Community Green

The Woodstock Farm Festival is committed to helping our community minimize its environmental impact. The next time you entertain or plan a romantic evening…think (local) bread, wine, cheese ,…and as the seasons progress, tomatoes, cucumbers, melons, grapes, crisp apples and pears, and then it’s time for pumpkin pie.

Learning About Local Wines

As those of us who live here know, the Hudson River Valley is one of the most picturesque wine regions in America. The vineyards are scattered along the river ridges and rolling hills, sheltered beneath the granite peaks and rock outcroppings of the Catskill Mountains. The steep river valley acts as a funnel for warm ocean air from the Atlantic.

The Hudson River Valley, one of the earliest settled regions of the U.S., was home to Dutch colonists long before the pilgrims landed at Plymouth. It was the first region of the U.S to make wine, at a time when California was still controlled by the Spanish. The region's winemaking tradition dates to 1677, when French Huguenots in the vicinity of New Paltz made wine from native wild grapes. Those experiments proved less than successful and inspired them to import vine cuttings from Europe, graft and hybridize new varieties and lay the groundwork for the origin of today’s Eastern wine industry. The nation's first commercial winery was built on the banks of the Hudson River at Croton Point, and New York's oldest, continuously operating winery, Brotherhood, opened in 1839.

Today, the rustic farm wineries of the Hudson Valley, many housed in renovated nineteenth century barns and chalets, are nestled in the foothills spreading east and west of the river. The region is blessed with an abundance of grape varieties that range from French-American hybrids such as Seyval Blanc and Vignoles to vinifera varieties imported from Europe like Chardonnay, Riesling, and Cabernet Franc.

Excerpted from http://www.shawangunkwinetrail.com/ Visit the site to learn more about local wines and the Shawangunk Wine Trail.

What’s Cooking

Broccoli Bread and Cheese Soup
A hearty soup featuring cheese that is designed to be the main dish at a meal.
6 onions, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil
1 pound broccoli
2 tablespoons soy sauce
1 teaspoon salt
6 cups water
6 thin slices whole grain bread, cut in half
1 1/2 cups grated Swiss cheese
1 cup grated Parmesan cheese

Saute onion and garlic in oil until softened, 3 to 5 minutes. Meanwhile, chop broccoli quite small, including buds, stems and leaves.

Add broccoli and soy sauce to onion, cover and let stew over moderate heat for 10 minutes. Add salt and water and bring to a boil; cover and cook over low heat for 20 minutes, or until broccoli is tender.

Put 1 1/2 slices bread in each serving bowl, top with 1/2 cup of the combined cheeses, and pour in the hot soup. Sprinkle some of the remaining cheese on top of each bowl.

Serves 4
© Nikki & David Goldbeck, American Wholefoods Cuisine (Ceres Press)

Hey Kids!

For a quick breakfast you can make ahead and eat on the way to school, try an Applewich. Core and slice an apple into rounds. Dip slices into orange juice to keep them from turning brown. Form apple rings into sandwiches with a slice of cheddar cheese in the middle. You can eat them right away, or wrap them in foil and put them in the refrigerator for breakfast or an afternoon snack the next day.
© Nikki & David Goldbeck, The Good Breakfast Book (Ceres Press)

SEPT 3 - AGRICULTURAL CRAFTS DAY

Learn about the ancient art form of felt making by making Felting Prayer Flags
with Theresa May-O’Brien of Woodscape Farm, using wool harvested from her sheep.

ONION BASKETS & HERBAL INFUSIONS

Onion baskets, herbal infusions and sample foot rubs by Verena Shapiro.

Verena, an avid gardener, uses herbs she grows in her herbal massages, and incorporates herbal steams, hot packs and compresses into her work. As a crafts person, she specializes in nature crafts – braiding, weaving and wreathing together plant materials in many ways.

From 5-6, Varena will demonstrate how to prepare herbal infusions for foot soaks and rubs.
She will also provide relief for weary feet by giving herbal foot rubs.

From 6-7, Varena will demonstrate weaving onion baskets (airy wall-hanging baskets for storing onions), and dying them with natural onion skin dye.

KIDS - SEPT 3

Nature books with Woodstock Library children’s librarian.

FEATURED BUSINESS - SEPT 3

Photosensualis

Fine Art Botanical Photography by Williams & Russ

We thank them for their generous sponsorship & support!

SEPT 3

The Woodstock Library will set up at the farm festival.

If you have questions about the Sept. 4 budget vote,

this is the time and place to ask them.

MUSIC - SEPT 3

Dorraine Scofield & Company

Dorraine's songs have an easy-going melodic feel and definitely come from her heart.

Green Tips

As summer comes to a close and the school year starts, finding time to sit down to family meals becomes more complicated. While fresh produce is still plentiful, prepare some of your favorite dishes and freeze them for the future.

Did You Know...?

The average American eats 72 commercially prepared frozen meals a year.

Help Make Our Community Green

The Woodstock Farm Festival is committed to helping our community minimize its environmental impact. You can help by purchasing food with the planet in mind.
Tossed Food: Like Leaving the Tap Running: Tremendous quantities of food are discarded in processing, transport, supermarkets. and people's kitchens. This wasted food is also wasted water. In the U.S., as much as 30 percent of food, worth 48.3 billion dollars, is thrown away every year. That's like leaving the tap running and pouring 40 trillion litres of water into the garbage can – enough water to meet the household needs of 500 million people. (Excerpted from “Saving Water: From Field to Fork - Curbing Losses and Wastage in the Food Chain”)

HARVESTING HERBS

Whether you plant them or pick them up at the grocery store or farmers’ market, adding fresh herbs is a quick way to transform ordinary dishes into extraordinary dishes. In addition to adding flavor, herbs may offer hidden health benefits. Many culinary herbs contain antioxidants that help pro­tect against cancer and heart disease. So, take a little thyme (pun intended) to experiment in the kitchen with fresh herbs.

When to Pick or Purchase Herbs
The ideal time for picking home grown herbs is in the morning, after the dew has dried but before the sun gets hot. This helps ensure the best flavor and storage quality. When buying, purchase herbs close to the time you plan to use them.

Storing Fresh Herbs
Fresh herbs can be stored in an open or a perforated plastic bag in your refrigerator crisper drawer for a few days. If you don’t have access to commercial perforated bags, use a sharp object to make several small holes in a regular plastic bag. You can also put them in water in a glass or small vase for several days.

Substituting Fresh Herbs for Dried Herbs
As a general guideline, when using fresh herbs in a recipe use 3 times as much as you would use of a dried herb.

What’s Cooking

Tabouli
The classic tabouli is actually mostly parsley and mint, rather than the mostly grain dish Americans are used to seeing.
1/4 cup cracked wheat
3/4 cup hot water
2 cups chopped parsley
1/4 cup chopped mint
1/2 cucumber, peeled and diced
1 tomato, diced
2 scallions, sliced thin
3 tablespoons lemon juice
3 tablespoons olive oil
1/4 teaspoon salt

Soak cracked wheat in water for about 15 minutes to soften. Drain well, squeezing out all of the moisture.

Toss parsley, mint, cucumber, tomato, scallion, and soaked wheat together in a serving dish. Coat with lemon juice, olive oil and salt. Mix well. Chill salad if it is not served soon.

Serves 4
© Nikki & David Goldbeck, American Wholefoods Cuisine (Ceres Press)

Chickpea Pesto
This twist on the classic Italian pesto is dairy-free and much lower in fat. It can be used on pasta, but is also an excellent topping for sliced grilled zucchini or eggplant, or tossed with warm boiled new potatoes.
1/2 cup cooked or canned chickpeas, drained
2 tablespoons pine nuts, toasted
2 cups lightly packed basil leaves, or a mixture of basil and parsley
2 cloves garlic, chopped
2 tablespoons chickpea cooking liquid or water
1 tablespoon olive oil
Salt to taste

Combine the chickpeas and pine nuts in a food processor, and process until well ground. Add the herbs and garlic and purée to a thick paste. Add the chickpea liquid or water and process until evenly blended. Add the oil and process until completely incorporated.

Adjust salt to taste and serve, or store for up to 5 days in the refrigerator.

Makes just under 1 cup
© Nikki & David Goldbeck, Enemy of the Steak (Square One)

Hey Kids!

Q: What did one watermelon say to the other watermelon?
A: You’re pitiful.
© Steve Charney & David Goldbeck, The ABC’s of Fruits and Vegetables & Beyond (Ceres Press)

If you want to get some practice before Halloween, how about making a watermelon jack o'lantern that's sweet and scary. You'll need a watermelon, a carving knife for your parents to use, a big spoon or ice cream scoop, paper and pencil, and your imagination.

Draw your ideas for a scary melon on a piece of paper. Then copy it on to the watermelon. Now, ask an adult to cut out the face and remove the top. You get the fun part. Scoop out all the sweet melon with a large spoon or ice cream scoop. Eat it, add it to fruit salad or puree it in the blender for a refreshing drink.

For more creative watermelon ideas, visit www.watermelon.org/kids.asp

MARKET REPORT

CABBAGE & FLOWERS ARE VERITAS FARM

FRESH HERBS FROM FOUR WINDS FARM

GINGER GOLD APPLES FROM WRIGHT FARM

FRESH CHERRY JUICE AT WRIGHT FARM

SAMOSAS FROM WILD HIVE FARM

GRILLIN' BURGERS & DOGS WITH THE

WOODSTOCK CHAMBER OF COMMERCE

STRAWBERRY-MINT LEMONADE

FROM ORIOLE 9

TOMATO FESTIVAL - AUG 27

Incredible Heirloom Tomato Display and Book Signing with Local Author, Amy Goldman
The Heirloom Tomato: From Garden to Table: Recipes, Portraits, and History of the World's Most Beautiful Fruit.

http://www.rareforms.com/

TOMATO CONTEST - AUG 27

Enter your tomatoes to win a prize for Biggest, Freakiest and Most Unusual.

“Pageant” starts at 4:30 with a display of tomato contestants set up alongside our Music Tent in Mowers’ Field.

Judging at 6:30 during the music break. You must be present to enter and win a prize.

CORN ROAST

CORN ROAST

STOP BY THE CHAMBER OF COMMERCE GRILL BOOTH

FOR SOME FRESH ROASTED CORN ON THE COB

KIDS - AUG 27

Hay ride with Jesse Reimer

MUSIC - AUG 27

Mike & Ruthy

Mike and Ruthy are best known on the international folk festival circuit for their work with folk-rock string band, The Mammals. These days they're staying closer to their home in the Hudson Valley and performing as an acoustic duo. With a repertoire of old-timey twang, topical folk, and just plain love songs, their heartfelt vocal duets intertwine with lively fiddle and banjo.

FEATURED BUSINESS - AUG 27

Pure Catskills

Watershed Agricultural Council

We thank them for their generous sponsorship and support!

Help Make Our Community Green

Here are some updates from recent events:
Solar Cooking: The Golden Notebook will be carrying an assortment of books related to solar cooking. Stop in and see what they have
Beekeeping: Grai St. Clair Rice, of Honeybee Lives has compiled a list of plants and their seasons to help provide pollen and nectar sources for bees over the entire growing year. For a complete list go to http://www.honeybeelives.org/ and click on HoneybeeLives Plant List.

Did You Know…?

Tomatoes didn’t become popular in the U.S. until the 1800s. People thought they weren’t safe to eat, even though they were eaten in South America long before then.

Keeping Produce Free From Harm

• Always wash your hands before working with produce.
• If fruits and vegetables are stored on refrigerator shelves, store meats on pans or plates below the produce to prevent meat juices, which may contain harmful bacteria, from dripping on them.
• Wash all produce thoroughly before you use it, NOT when you bring it home. (Fresh produce has a natural protective coating that helps keep in moisture and freshness. Washing produce before storage causes it to spoil faster.)
• Remove and discard outer leaves, stem ends and other unusable parts. Then rinse under clean, cold running water just before preparing or eating. Don’t use soap or detergent as it can seep in and make you sick.
• Even though you won’t be eating the skins, wash melons, winter squash, kiwis, citrus fruits, and the like before cutting so dirt and bacteria on the outside aren’t transferred via the knife.
• Rub briskly – scrubbing with a soft brush or hands – to clean the surface.
• Wash produce before peeling so that dirt on the surface doesn’t get transferred during the process.
• Fresh, farm-grown cucumbers aren’t waxed like the supermarket kind, so you can eat them without peeling, as long as they are thoroughly washed. The same for freshly harvested carrots and beets, unless the skin is tough or thick.
• When you peel vegetables, try to take off the least amount of skin possible. Be sure to take off any green color on potatoes.
• If you need to dry vegetables, use a clean cloth rather than paper towels to reduce waste.
• When you cut or chop vegetables and fruit, always use a clean cutting board that you reserve just for this purpose. Once you have cut through the protective skin of fruits and vegetables, bacteria can enter. Cook or eat soon.
• Refrigerate cut or peeled fruits and vegetables within two hours

What’s Cooking

Blender Salad Soup
Similar to a classic gazpacho. Prepare in advance and chill or make and serve right away.
4 medium ripe tomatoes
1/2 large green pepper
1/2 small onion
1 small cucumber
1 clove garlic
1/4 teaspoon hot pepper sauce
1 teaspoon salt
2 tablespoons olive oil
3 tablespoons wine vinegar
6 ice cubes

Quarter tomatoes; seed and slice green pepper; peel and slice onion and cucumber; peel garlic.

Place vegetables and remaining ingredients except ice in a blender or food processor fitted with a steel blade. Process for about 3 seconds, until vegetables are finely chopped but not reduced to a puree.

Chill if prepared in advance. At serving time, divide soup into serving bowls and place an ice cube in each so it becomes very cold.

Serves 6

Fresh Corn Pudding
4 good-sized ears corn
4 eggs
2 cups dairy or nondairy milk
2 tablespoons melted butter
1 teaspoon salt
1 tablespoon honey
paprika

Preheat oven to 3500F.

Scrape corn from cob into a large bowl, retaining both kernels and milk. Break up kernels gently with a fork to release more milk. You should have at least 2 cups corn mixture.

Beat in eggs, then milk, butter, salt, and honey. Pour into a greased, shallow 1 1/2 quart baking dish and sprinkle paprika over the top. Place in a larger baking pan and surround with 1/2 inch hot water.

Bake about 45 minutes or until set. Remove from the water bath and let stand for 10 minutes before serving.

Serves 4
© Nikki & David Goldbeck, American Wholefoods Cuisine (Ceres Press)

Hey Kids!

Q. Why shouldn’t you tell secrets in the garden?
A. Because the corn has ears and the potatoes have eyes.

Double Corn Muffins
Here is a recipe to make with some help from a grown up.
2 1/2 cups cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup oil
3 tablespoons honey
1 1/2 cups dairy or nondairy milk
1/2 cup corn

Preheat oven to 3750F.

Combine dry ingredients in a bowl. Make a hole in the center and add oil, honey and milk. Stir gently until batter is smooth. Stir in corn.

Spoon batter into an oiled muffin tin, filling almost to the top. Bake or 20 to 25 minutes.

Makes 12 muffins
© Nikki & David Goldbeck, American Wholefoods Cuisine (Ceres Press)

MARKET REPORT

AMAZING SELECTION OF HEIRLOOM TOMATOES

FROM FOUR WINDS FARM....

GET THERE EARLY BEFORE THEY SELL OUT!

PURSLANE FROM FOUR WINDS



PATTYPAN SQUASH AT REGENERATION CSA



FINGERLING POTATOES FROM RSK FARM





VERITAS HAS A SELECTION OF EGGPLANT & FLOWERS

OKRA FROM VERITAS FARM

LOCALLY GROWN & MILLED ORGANIC GRAINS

FROM WILD HIVE FARM

NEW VENDOR

OUR DAILY BREAD

NEW VENDOR

VEGETARIAN OASIS

Stop by for a Black Bean Toastie!!