Farmer to Consumer Connection: Marketing Workshop Tonight!

Come join Saint Francis Small Business Development Center and the Blair County Conservation District for a free workshop on local food marketing ideas. The workshop will be held TODAY, November 13th, from 6:00 until 8:00 PM at the Penn State Altoona Downtown Devorris Center located at: 1431 12th Avenue, Altoona, PA. Attendees will receive training on marketing and sales strategies.

Who should attend?
Farmers, market vendors, growers, and anyone who is interested in improving their direct market sales.

For more information please contact Beth Futrick at the Blair County Conservation District: 814-696-0877 x5.

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Seasonal Eats: Spicy Bell Pepper Slaw

Looking for some spice in your life? Try some seasonal produce from your local farmers market.

When you shop at a producer only farmers market you are not only supporting local businesses, but you are also purchasing directly from the individuals who grew, made, or harvested the products available for purchase. One of the benefits of buying directly from a local producer is that you can ask questions about the products you are buying and learn from people who have worked hard to provide food and handmade goods for their communities. A great question to ask the vendors the next time you visit the farmers market is: “What is your favorite way to prepare this vegetable?” Chances are, the people who grew it also consume it (and have a favorite way to eat it).

This quick combination of thinly sliced bell peppers and a minced Jalapeno pepper. It tastes great alongside grilled meats. It’s also a great way to add some seasonal produce & spice to your dinner table.

 

Spicy Bell Pepper Slaw

 

Ingredients:

• 3 bell peppers (green, red, yellow, orange, purple or any combination)
• 1 jalapeño chile, optional
• 2 Tbsp. rice wine vinegar
• Salt to taste

Preparation:

1. Cut out and discard the stem and core from the peppers. Cut the peppers in half and then slice them as thinly as possible. Put the pepper slices in a large bowl.
2. Mince the jalapeño, if using, and toss it with the peppers.
3. Toss the mixture with the rice vinegar, adding more to taste, if you like. Sprinkle the slaw with salt to taste. Serve immediately or let sit, covered and chilled, up to overnight.

 

 

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Tastes of the Season: Spinach and Kale Turnovers

Autumn is just around the corner. We have already been feeling a nip in the air in the Southern Alleghenies as the night temperatures continue to drop. Cool weather brings fall harvests!  Spinach and Kale are a few greens that grow very well in the cooler temperatures of late summer, autumn, and early winter.  Here’s a great recipe to try as these great greens come back into season.

Spinach and Kale Turnovers

Ingredients:

2 teaspoons olive oil
1 cup chopped onion
1 garlic clove, chopped
3 cups chopped kale (about 1 small bunch)
1 (6 ounce) package fresh baby spinach
½ teaspoon freshly ground pepper
¼ teaspoon salt
1/8 teaspoon ground nutmeg
¾ cup (3 ounces) crumbled feta cheese
1 ( 11.3 ounce) can refrigerated dinner roll dough
2 ½ tablespoons freshly grated Parmesan cheese

Directions:

1. Preheat oven to 375°.
2. Heat olive oil in a large skillet over medium-high heat. Add onion; sauté 10 minutes or until tender and lightly browned. Add garlic; sauté 2 minutes. Add kale and spinach; sauté 8 minutes or until kale is tender. Stir in pepper, salt, and nutmeg. Remove from heat; cool slightly. Stir in feta.
3. Separate dough into 8 pieces. Roll each dough piece into a 5-inch circle. Spoon about 1/3 cup kale mixture on half of each circle, leaving a 1/2-inch border. Fold dough over kale mixture until edges almost meet. Bring bottom edge of dough over top edge; crimp edges of dough with fingers to form a rim.
4. Place turnovers on a baking sheet coated with cooking spray. Lightly coat turnovers with cooking spray; sprinkle each turnover with about 1 teaspoon Parmesan. Bake at 375° for 18 minutes or until golden brown. Let stand at least 5 minutes before serving; serve warm or at room temperature.

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May Flowers

There are many opportunities blooming in the Southern Alleghenies Region for May.

May 4, 2013 – Totally Tomatoes, Tait Farm Workshop, Centre County

May 4, 2013– Allegheny Mountain Woodland Association: Wildflower Walk, Penn State Extension, Cambria

May 4, 2013–Raystown Branch, PA Chapter of the American Chestnut Foundation: Spring Fundraiser, Huntingdon

May 6th, 2013– USDA’s $4 Million Appropriation for EBT at Farmers Markets: Are you eligible to receive a free EBT machine from your state?, Farmers Market Coalition in partnership with Wholesome Wave, Webiar

May 7, 2013– PA Sustainable Forestry Initiative: Wildlife – Young Forest Initiative Course, Centre

May 10-11, 2013– Private Forest Landowner Conference: the Future of Penn’s Woods, Penn State Extension Conference, Blair

May 11, 2013– FAMACHA Certification & Parasite Management in Small Ruminants, PASA Field Day, Cumberland

May 11, 2013– Emergency Rescue in an Agricultural Environment: Managing Farm Chemical Emergencies; Farm Confined Space Emergencies, Penn State Extension, Fulton

May 11, 2013 – Container Gardening, Tait Farm Workshop, Centre County

May 13, 2013–What Supplements Does My Horse Need?,Webinar

May 14, 2013–Technology Tuesdays: Building Dairy Structures that Last, Webinar

May 14, 2013– Controlling Invasives, Webinar

May 14, 2013– BUSINESS PLANNING WORKSHOP: Interested in small farm operations or food businesses?- Morgan County, WV- call or email Susan Waugh at 304-258-8400 or skwaugh@mail.wvu.edu

May 16, 2013– Juniata Farmers Market Planning Meeting, Blair

May 16, 2013– Shale Energy Development’s Effect on the Posting, Bonding and Maintenance of Roads in Rural PA, Webinar

May 16, 2013– Gardening Workshop: Native Plants, Centre

May 16, 2013– Starting a Food Hub: Successful Hubs Share their Stories, National Good Food Network Webinar

May 17, 2013– Penn State’s Keeping Fresh Produce Safe Using Good Agricultural Practices, Centre

May 17, 2013– Keeping Fresh Produce Safe Using Good Agricultural Practices, Centre

May 18, 2013 – Stunning Window Boxes, Tait Farm Workshop, Centre County

May 18, 2013– Shroom Classroom, Berglorbeer Farma, Somerset

May 18, 2013– Sustainability School – Stalking Wild Edibles!, PASA, Cumberland County

May 19, 2013– Licking Creek Bend Farm Visit Day, Fulton

May 21, 2013– Appalachian Growers Orchard Twilight Meeting, Bedford

May 21, 2013– Retail Farm Market School, Adams

May 22, 2013– PA Wine Marketing and Research Board 2013 Symposium, Centre

May 25, 2013 – Creating Fabulous Floral Bouquets, Tait Farm Workshop, Centre County

May 28, 2013– Value-Added Dairy Farminar, PA WAgN Webinar

May 28, 2013– Serv Safe Certification, Blair

June 1-2, 2013– Herbal Garden Party featuring herbs & garden related items, Somerset

June 2, 2013– Summertime Jubilee at Valewood Farms, Cambria

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Want to join a farmers’ market in Blair County?

Juniata Farmers’ Market is looking for vendors for the 2013 season.  Please join us for a planning meeting on May 16^th from 2:00 until 4:00 PM at the Pond Side Lounge in the SLEP Center at Penn State University, Altoona Campus. Directions to the Pond Side Lounge to follow.

Other Blair County markets looking for vendors for the 2013 season include:

Altoona – Downtown Market at Heritage Plaza
Thursday and Saturday: 9am – 2pm
Contact: Judy Brumbaugh  – brumbaughsdelites@yahoo.com

Claysburg – On Dunning Highway at The Carpet Depot parking lot
Saturday: 10am-2pm
Contact: Cathie Diebert – cathiern@atlanticbb.net

Hollidaysburg – Montgomery Street
Tuesdays: 3pm-7pm Fridays: 10am-2pm
Contact: Jamie Baser – partnership@hollidaysburg.org

Juniata – Penn State Altoona Campus
Thursday: 3pm – 6pm
Contact: Beth Futrick  – bfutrick@blairconservationdistrict.org

Directions to the Pond Side Lounge (PSU Altoona Campus):

From I-99 take exit 33 (17^th Street)

Follow signs for Altoona stay on 17^th Street

Turn right onto 12^th Ave

Bear left onto Chestnut Ave

Stay on Chestnut for 1 mile

Turn left onto Juniata Gap Road

Stay on Juniata Gap Road for 1.7 miles

Turn left into the main entrance off Juniata Gap Road – park in the visitor’s lot.

The SLEP building is by the pond.

Map of PSU-Altoona.

 

 

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Tastes of the Season

With each season unique flavors are revealed. As we near the end of the 2012 harvest season the comforting flavors of Autumn arrive at farmers markets and on dinner tables everywhere.  Pumpkins, winter squash, potatoes, cauliflower, brussels sprouts, kale, grapes, apples, pears, persimmons and swiss chard are some of the Autumn fruits and vegetables harvested in the Southern Alleghenies Region. These flavors remind us that a season of rest and merriment is on the way and to keep our friends and family close as cold months arrive.

Below are two delightful Autumn recipes to share with your loved ones this season. Enjoy!

 

Stuffed Acorn Squash

2-3 large acorn squash or other winter squash
1 onion, chopped
1/2 cup mushrooms, chopped
2 cloves garlic, minced
2 cups bread crumbs
1/2 teaspoon sage & salt
dash pepper

Cut squash in half and remove seeds and strings. Place cut side down on lightly greased baking sheet with sides. Bake at 350 degrees Fahrenheit until almost soft but not mushy, 40-50 minutes.

While squash is roasting, prepare mushroom stuffing. In large frying pan saute onion, mushrooms, and garlic until soft. Add remaining ingredients.

Remove squash from oven and fill with mushroom stuffing. Bake at 375 degrees Fahrenheit for 20 minutes.

Serves 4-6.

Pumpkins from Green”er” Acres Farm of Claysburg, Pennsylvania.

Pumpkin Sausage Pasta

1 pound penne pasta
1 pound bulk sweet Italian sausage
1 medium onion, finely chopped
4 cloves garlic, minced
1 bay leaf
2 Tablespoons fresh sage, cut into very thin strips
2 cups chicken or vegetable stock, divided
1 cup pumpkin or winter squash, cooked and pureed
1/2 cup evaporated milk
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
coarse salt and pepper to taste

Cook pasta according to instructions on package, drain and set aside.

While pasta is cooking, brown sausage over medium-high heat in large deep frying pan. When cooked, remove meat and set aside. Drain fat from pan and return pan to stove.

Add onion and garlic to pan and saute until soft, 3-5 minutes.

Add bay leaf, sage, and 1 cup stock to onion and garlic mixture and cook until half of liquid evaporates, about 2 minutes.

Mix in remaining stock and pumpkin puree. Continue stirring until sauce starts to bubble. Add sausage and reduce heat.

Stir in milk. Add seasonings and simmer 5-10 minutes to thicken. Remove bay leaf.

Pour sauce over cooked pasta. Combine sauce and pasta and toss over low heat for 1 minute.

Garnish with freshly grated Romano or Parmesan cheese and fresh sage leaves (optional).

Serves 6.

 

Recipes above are adapted from Simply In Season by Mary Beth Lind and Cathleen Hockman-Wert.

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Seasonal Recipes from Penn State Cooperative Extension

On August 23rd Sharon McDonald, Nutrition Educator of Blair County Cooperative Extension, presented a free workshop at the Juniata Farmers Market about how to eat healthy by adding more fruits and veggies to our diets.  Sharon and a couple lovely Penn State Extension Certified Food and Wellness Volunteers, Lisa Myers and Camille Metzgar, demonstrated how to make two scrumptious seasonal sides and showed folks stopping by the market how to use the new MyPlate food guide to make healthy eating choices.  Attendees were offered samples of the demonstrated side dishes as well as a booklet of healthy seasonal recipes.

The demonstrated recipes used ingredients purchased from the Juniata Farmers Market and were quite tasty!  If you’re looking for some new inspiration for lunch or dinner, try out these Penn State Cooperative Extension recipes:

Mexican Coleslaw- This slaw is full of color, flavor, and nutrition!

4 cups finely shredded green cabbage
1 cup chopped green onions
1 cup thinly sliced red pepper
1 cup cooked whole kernel yellow corn
2 1/2 Tbs. cider vinegar
1 Tbs. water
1/2 tsp. garlic powder
1/2 tsp. cumin
1/2 tsp. crumbled dry leaf oregano
1/4 cup chopped fresh cilantro
1/2-1 jalapeno chile, seeded and chopped (optional)
4 tsp. olive oil
2 tsp. sugar
1/2 tsp. salt

Combine the cabbage, green onions, bell pepper and corn in a large bowl and toss to mix. Mix the vinegar, water, garlic powder, cumin, oregano, cilantro, jalapeno chile, olive oil, sugar and salt in a small bowl. Pour over the cabbage mixture and toss to coat. Chill, covered for 1 hour before serving. Serves 8.

Mexican Coleslaw
Image courtesy of the Blair Count Cooperative Extension Facebook Page

Cranberry Mint Marinated Cucumbers- A sweet and tangy spin on refrigerator pickles!

4 cups cucumbers peeled,scored and sliced into 1/4 inch rounds
1 tsp. kosher or table salt
1/2 cup cranberry-raspberry juice
2 Tbs. balsamic vinegar
2 Tbs. fresh mint leaves finely chopped
1 Tbs. red onion finely chopped

Peel cucumbers. Holding a fork with the tines facing down, drag the tines down the length of the cucumber. Continue until all sides are scored. Cut into 1/4 inch slices. Toss sliced cucumbers with salt in a large mixing bowl. Place slices in a colander or sieve over a mixing bowl to drain for 1 hour. Meanwhile, pour juice into a small mixing bowl. Add balsamic vinegar and fresh mint. After 1 hour, drain cucumber slices and pat dry with paper towels to remove excess moisture, toss to coat. Cover and refrigerate for 1 hour or more to blend flavors. Keep refrigerated for up to a week in tightly sealed container.

MyPlate, the newest version of the USDA food guides, encourages Americans to eat healthier by illustrating the five food groups using a familiar mealtime visual, a place setting. This graphic gives an example of a balanced diet by showing us that half of our diets should be comprised of fruits and vegetables, one quarter should be grains, one quarter should be protein and dairy should be separately accounted for. For more information on MyPlate and healthy eating guidelines visit: www.choosemyplate.gov

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Let’s Gazpacho!

I know it sounds like a new dance craze, but Gazpacho is actually a refreshing chilled summer soup!  Gazpacho is a wonderful side dish for summer cook outs, it would be a great addition to Sunday brunch, or even a quick and healthy lunch after a hot day in the sun. Since this soup is served chilled it is refreshing, hydrating, and full of vitamins and nutrients that have not been altered through the application of heat.  This is a great dish for this time of year in the Southern Alleghenies since tomatoes, cucumbers, sweet peppers, onions, jalapeno peppers, garlic and basil are all in season.  Stop by your local farmers market and pick up the ingredients to try this refreshing soup today!

Late Summer Gazpacho

3 lbs. of tomatoes, peeled, seeded, chopped
2 c. tomato juice
2 c. cucumbers, peeled, seeded, chopped
1 c. red, orange, or yellow pepper, chopped
1 c. red onion, chopped
2-3 small jalapenos, seeded and minced
2-3 cloves of garlic, minced
1/4 c. extra virgin olive oil
Juice from 2 limes
1 Tbs. plus 1 tsp. balsamic vinegar
1 Tbs. plus 1 tsp. Worcestershire sauce
1/2 tsp. ground cumin
2 tsp. kosher salt
1/2 tsp. ground black pepper
1/4 c. basil leaves, chiffonade

Combine all ingredients except basil in a large pot and stir.  Remove a cup or two of the mixture and blend on high speed in a blender, then return to pot.  Cover and chill for 2-8 hours.  Serve with basil as garnish.

This recipe comes from Tammy Wolfe of Sun & Moon Creations. Tammy is one busy lady: she makes and sells all natural soaps, fragrances and home and body care products at the Hollidaysburg and Juniata Farmers Markets, is a wedding photographer for and part owner of London Wolfe Photography, a gardener, a mother, and she raises laying hens too! Thanks for the great recipe Tammy!

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Vegetable Soup from a Local Farmers Market

Michael Pollan, in an essay for the New York Review of Books writes about the market atmosphere that farmer’s markets and consumers create for themselves.  “One sociologist calculated that people have ten times as many conversations at the farmers’ market than they do in the supermarket.  In many cities and towns, farmers’ markets have taken on the function of a lively new public square.”

I went to www.localharvest.org to find our “lively new public square”  locations and hours of business.  I found Altoona Farmer’s Market,  Juniata Farmer’s Market, Friday Farmer’s and Flea Market, the Hollidaysburg Market and a new one opening in Claysburg today.

Each year there are more of these colorful little tent cities with their own eclectic array of vegetables, along  with some new twists.  Farmer’s markets now carry cheese, meat, soap, flowers and baked goods.  There are free wine tastings and workshops on a variety of topics.  On Thursday I decided to see if I could buy everything I needed to make a big pot of fresh vegetable soup.  My experiment took place at the Juniata Market.

Kathy Dibert had corn picked that morning. Check One.   She also had fresh lettuce for the beginnings of a salad.  Kathy is a vendor at Juniata and  Hollidaysburg and she’s been instrumental in bringing together vendors for the new Claysburg Market.

Participating in a farmer’s market isn’t as easy as setting up a tent and putting fresh vegetables out on a table.  Rita Resick and Rick Stafford make the trip from Somerset County to Juniata Market.  They estimated they spent about five hours picking their vegetables and a total of  four hours travel time.  They sold me fresh green beans and onions.  Check Two and Three.

They weren’t the only traveling vendors.  Austin and Anthony Rice sell their cheese in Juniata,  Boalsburg and Ligonier.  They have a lot of cheese to be sampled and it’s all made at their family farm in Williamsburg;  Clover Creek Farm.   Check Four  They had meat for my soup.  Check Five.  Next in the line of vendors,  was the Bee Kind Winery from Clearfield.   With the proper identification, customers can taste the wine.   The wine list includes a Rails to Trails red.  Bee Kind Winery makes a donation to  Rails to Trails with every bottle sold and what’s vegetable soup without a little wine?  Check Six.

Mike and Amy Friday say the first question a customer asks is “Did you grow this yourself?”  Then as they complete their transactions, they pause to chat.  Mike offers free gardening advice and recipes using his fresh produce.  He says his most popular vegetable is tomatoes.  Check Seven.

John Hirt was selling my favorite newly- dug red potatoes in two pound boxes.   Check Eight.

On Katherine Forsht‘s table were enchanting bouquets of flowers in pint Mason jars.  Check Nine. Her flowers made the perfect table centerpiece, but she told me her best sellers are her home-made dog treats.

Right next to the Bee Kind Winery tent was Tammy Wolfe who makes her own soap, scented with essential oils and minus the chemicals incorporated into commercial soap.  I know it’s a stretch, but I’m making Tammy’s soap my Check Ten.  You know how hard it is to get the smell of onions off your hands!

 

This article written by Teresa Futrick of Tyrone, PA and was originally published in the Altoona Mirror on Saturday, July 28th. Teresa has been around farming and gardening all her life and likes everything about it — even weeding.

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Interested in some pickling?

Join us for informative workshops this summer!

The Juniata Farmers Market would like to present a workshop series that will be kicked off on Thursday August 2nd, 2012.  Pickling is the first of a series of hands-on workshops at JFM and will be lead by none other than the Master Preservers of the Blair County Cooperative Extension!  Stop by the farmers market and learn how to preserve the season’s bounty through the art of pickling and come back in subsequent weeks to learn about healthy eating, a lifetime of wellness, and fun snacks for kids!

All workshops will be held at the Juniata Farmers Market site located at North 4th Avenue and North 6th Street in the Juniata neighborhood of Altoona, PA.

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