Go Local Film Series: Fresh

You are cordially invited to join us and our co-sponsors for the screening of the documentary film Fresh, the second in our Go Local Film Series. As with the first film, it is free and open to the public. It will be at the Court Square Theater on May 23rd at 7:00 p.m.

The Go Local Film Series is something that we at the Market are happy to bring you as one way to acknowledge and strengthen the ties that we all have to each other, our community and the world at large…by celebrating the power, joy and inspiration that can come from “going local”!

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Behind the Scenes

After several years as Market Manager, I have recently noticed one of the real rewards that comes along with the challenges and responsibilities of my job. It is the amazing and wonderful group of folks from this community that I have the privilege of working with throughout the year. In addition to the Market vendors and customers, who are consistently there, bringing quality and community there is another group that shows up behind the scenes, where an awful lot of work goes on throughout the year…and that is much bigger than our Market!

These are the amazing Market and community volunteers, the musicains who show up reguarly adding so much to the Market, and the folks in the City Offices, Harrisonburg Downtown Renaissance and Tourism Offices, and The Tourist Information Center. In addition, there are the community event organizers and staffers and many other organizations, business and individulas all working to interface smoothly with the Market needs and doing what they can to promote, and generally provide, an environment in which the Market can thrive.

I want to put out my personal thanks to each and every one of you who contribute to making this Market what it is – a vibrant part of the tapestry that is our Community!

~Josie Showalter, Market Manager

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Need for Bread

I love bread. I love to bake bread, and although I am not a vendor of bread products at the Market, I do bake bread often. I love the entire process — choosing the recipe to prepare, gathering the ingredients, lining them up in order of need, starting the yeast to proof and then the mixing process: kneading…rising…punching down…shaping… And then the aroma of yeast bread drifting from the oven. I read once that the three greatest food smells are the moment you plunge into a coffee can, getting the first whiff of the essential oils; bacon frying; and the smell of yeast bread baking…the first time you open the oven and get the “blast” of yeast bread smell is almost heavenly. It is a memory of home, heart and hearth…

When my guests ask what the secret to good bread is, expecting an answer regarding the flour, or some odd quirk in mixing to make it wonderful, my answer takes them by surprise: the after-baking treatment of the bread. Most bread is ruined by the wrong slicing knife. Using a standard butcher knife or straight-edged “something” knife that one bludgeons, hacks or presses through the artisan loaf creates chaos, causes an uneven crumb and gums up the bread texture, which oddly changes the taste and the enjoyment of the bread-eating experience. The best bread slicing knife is sturdy, has a serrated edge with a 9-10 inch blade AND is totally dedicated to slicing bread or cake. The serrated edge allows for a clean, effortless cut; make the cut a somewhat sawing or gliding motion; do not try to press through the loaf or make the cut in one second or less, just guide it through gently and take a few extra seconds. Loaf bread is most easily cut, not from top through to the bottom, but by laying it on its side to cut the slices; hearth loaves can be done either top to bottom, or the side method.

In the 1970s I ordered a “bread-crumber” from a catalogue. It is a wooden box with a wooden insert rack. When bread is sliced it catches the bread crumbs, leaving the counter crumb free, plus you can cut completely through the loaf even better than using than a cutting board. As I launched my children out of the home, they wanted one. So, taking my 40-year-old crumber box to various woodworkers to re-create this jewel, I found David Sutton of Port Farms, who took my precious bread-crumber box.  Now he produces these. I have purchased at least 10 from him and use them for gifts. I keep my bread knife beside the bread-crumber, and it is off-limits to the rest of kitchen use.

The next thing about good bread is good butter — a thin coating of plain butter for bread or toast. There is nothing more simple, more homey or more comforting; it is easy to eat, is filling, is easy to digest and provides food nourishment as well as comforting nourishment. The recipe for “milk-toast,” often given to the ill, is: buttered toast, then cubed, with a little warm milk poured over it; sometimes with a sprinkle of sugar or cinnamon. How easy, how much love. I usually use the wooden craft knives to spread the butter on bread. The little wooden utensils have an earthy feel, and are sturdy and wonderful to spread softened cheeses, like pimento cheese, or soft goat cheese (plain or with herbs).

There is no need for a bread recipe here. The Farmers Market is stocked with wonderful breads, loaf and artisan, in a huge array of styles and flavors. There is butter, cheeses — soft and hard, plain and some flavored — along with the wooden craft-work to set the table scene. Do not avoid bread; it has been part of celebrated food culture since time began. Only in the last few years has it gotten a bad name for the carbohydrates… So eat wholesome breads; get rid of store-bought processed snack items instead.

Penelope Ferguson RD
Nutrition of the Shenandoah ©_2011

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Treat Your Secretary — Market Style!

You may be aware that this coming Wednesday is Secretary’s Day! If you are a boss, you might want to make sure that you are aware…assuming, that is, that you do want to do something nice to show your secretary how much you appreciate all that she (or he) does for you. What better place than the Market to pick up a thank you gift? There are lots of possibilities, ranging from fresh flowers and lovely jewelry to a delicious loaf of fresh local artisan bread paired with some fresh Market jam. If you just can’t decide, we have Market Gift Certificates which are sure to delight even the most choosy recipient. If you are a procrastinator, no problem! The Tuesday Market will be there for your last minute shopping!

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April Showers and Easter Flowers

I have always heard that April showers bring May flowers, so get ready folks — we should have some amazing May flowers! We have had an unusually wet spring at the Market, hopefully topped off by last week’s torrential downpours… This Saturday looks like it should be a bit more comfortable and a bit less wet for stocking up on all of your fresh (and last minute) Market Easter goodies!

In spite of all of the rain, wind and not so comfortable temperatures, the Market has been more abuzz each week as we move into Spring. We want to, as one vendor said, “put out a big shout” of thanks to all of the customers who donned raincoats, hung onto umbrellas and braved the wind and wet to come out and support the Market last Saturday. We appreciate your commitment and your fine Local spirit!

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au Naturale Examples

This  picture of eggs dyed naturally was submitted by Kris Shank Zehr.  She adds “This particular photo from 2007 shows some pale pink from beets and green from something (grass?) combined with turmeric and a few other double-dipped eggs.  The gorgeous deep red-brown ones are brown eggs boiled and steeped in a large pot of brown & red onion skins.”

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Coloring Eggs au Naturale!

Did you know you can enjoy coloring Easter Eggs this year the natural
and organic way?  Coloring eggs naturally is a great opportunity to
involve everyone in the family in a creative and fun process. Using
bees wax, a white candle or paraffin you can ‘write’ on the raw egg shell prior to placing it in the steeped blend of your choice.  The initials of the children, a simple daisy or star will reveal
themselves after the dyeing process!

Natural Egg Coloring Suggestions: 
Using the collected outer peels/hulls of onions is a long-time tradition to achieve the handsome amber-to-red russet color for hard boiled eggs shells.  Other color suggestions are: Yellow, pastel: use ground turmeric (per quart of water 4-6 Tbsp). 
Brown to russet red: use onion skins (may also start with brown eggs).  For deeper brown, steep the onion skins prior to adding the eggs. 
Beige brown: boil with coffee grounds or tea leaves, 
Blue, pastel: use crushed, steeped blueberries or red cabbage.  Green: use fresh spinach (think about “too old” to use herbs, I used old tarragon, chervil, and ‘undetermined green something’ steeped, then add the eggs to boil). 
 Pink: use fresh beets, freshly cooked and chopped, then add the eggs. 
 Reddish tan: steeped black tea, then add the eggs to boil (I used several different flavor varieties “old” tea with a black tea-base, good use of stale iced tea bags).   Go through your cupboard items, spices or black tea leaves; at this time … THINK … what in your pantry is ‘too old’ or stale to be a flavoring powerhouse, but can now be recycled and used to color eggs for Easter? Or in your freezer that has past its prime, like blueberries or other deep color item?

How to store the colored hardboiled eggs?  Hardboiled eggs need to be refrigerated for food safety.  If you color them and eat them right away, no problem.  HOWEVER, if they have been displayed as a centerpiece, or if the children have used them for an egg-hunt and they have been in-and-out of the refrigerator, they are no longer safe to eat.  For this one seasonal occasion, these eggs are for fun and their value is the fun and entertainment.  Consider them NOT FOR CONSUMPTION, it is not worth the risk to eat them.
~Penelope Ferguson RD (Nutrition of the Shenandoah)
copy write_2011_ Penelope … RD

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“Go Local” Film Series Kickoff this Monday!

The “Go Local” Film Series Kickoff is will be this Monday evening, April 11th, at Court Square Theater at 7:00 PM. We’ve partnered with the Friendly City Food Co-op, Sierra Club, Pure & Simple Farm, and other local organizations for a screening of Queen of the Sun, a prize-winning independent documentary film on bees. And stay after for a panel discussion and honey tasting! Admission is free!

The “Go Local” Film Series, of which Queen of the Sun is the first, will help celebrate going local and the positive effects that lifestyle can have on people and communities. Going local provides a healthier alternative to globalization and long-distance shipping, helping to build a strong and vital community around each person where they live, while also helping to reduce the impact that people have on the planet. We all know how important and vibrant our Market community is…and just imagine it expanding to embrace the entire area! All of the films in this series will explore different issues related to going local… So stay tuned for future films, and feel free to send us any suggestions!

~Justin Van Kleeck

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Calling All Community Members!

It’s another exciting Market season, and everyone here is gearing up for a great year of Market days, events and other special occasions for our community to come together. As we continue to grow, adding to our Market family, we recognize just how critical the support of you, our customers, friends and neighbors, is to our current and continued success!

One of the most important forms of support we rely on is our dedicated volunteers. While we are very grateful to our many student volunteers for their time and youthful energy, we would also love to have other members of our local community consider volunteering with the Market to round out and enhance our volunteer staff.

We have a variety of opportunities, so if you’re interested or have questions, we encourage you to contact us by e-mail or, even better, stop by and chat with us at the Market!

~Justin Van Kleeck

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Meet Your Vendor – Dave & Lee O’Neill, Radical Roots Farm

Founded in 2000 by Dave and Lee O’Neill, Radical Roots Farm is a five-acre family farm that produces high-quality, ecologically grown vegetables in Keezletown, Virginia. Radical Roots is well-known around the area for their use of sustainable methods of farming such as cover cropping, crop rotation, attracting beneficial insects and applying compost. They rely on hand labor and natural cycles for the healthiest soil and vegetables, and Dave and Lee have spoken in various places about sustainable gardening and landscaping. Answers below are from Lee.

When did you first start farming?

Radical Roots Farm started in 2000.

What interested you in it or got you started?

Dave and I both did apprenticeships on organic farms on the west coast and in Mexico. We then wanted to come back to Virginia to create our own farm and to share all that we learned. Our mission is to create positive change by growing high quality, ecologically grown vegetables, educating about permaculture and sustainable agriculture and living this vision.

Do you do it full time? If so, for how long? If not, about how much time do you devote to it each week?

We work full time on the farm and have four apprentices, who join us each season to learn about organic farming. We start full time in March through October. We offer garden transplants in the spring (grown in organic potting mix and fertilized organically), vegetables, herbs and eggs.

Could you say a little about your central philosophy as a farmer?

We are Certified Naturally Grown (www.natuallygrown.org), which is similar to an organic farm certification, only we are certified by other farmers. This grassroots certification is in line with our community focus and allows us to focus on growing the healthiest food possible, without the bureaucracy of the national certification.

How long have you been at the Harrisonburg Farmers Market?

We have been at the Market since 2000.

What do you like most about the Market?

I love the community feel and that I know all the other producers are really growing their own products or creating their artwork. This isn’t the case at all other markets. The Harrisonburg Market feels very authentic.

What new items would you like to pursue in the future?

We will continue to offer the best quality, Certified Naturally Grown, vegetables, garden starts and eggs.

What would you most like the Market customers to know about you?

Come out to the farm and see it for yourself. We have a volunteer time every Tuesday from 10 to noon from April through October.

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