MARKET LOCATION CHANGE!!!
Please Note: This Friday, September 7 the market will be held at Cheviot United Methodist Church 3820 Westwood Northern Blvd. 45211. Market will be held at its regular time from 3:00 until 7:00. This change is due to Harvest Home Fair.
Please Note: This Friday, September 7 the market will be held at Cheviot United Methodist Church 3820 Westwood Northern Blvd. 45211. Market will be held at its regular time from 3:00 until 7:00. This change is due to Harvest Home Fair.
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| Ezra, Nathan, and Ken Reidel |
THIS WEEK'S HIGHLIGHT
This week's spotlight shines on the Reidels, a multi generational, multi talented family. Ken Reidel, son, Nathan, and daughter-in-law, Kate, grow an amazing array of produce on their urban agriculture farms in Price Hill. We have been fortunate to reap the fruits of their labors throughout this season.
Not only are the Reidels experts in growing the produce they sell at market, they also do wonders in preparing some yummy dishes. A few weeks ago Ken shared his cooking expertise with market goers, demonstrating one of his favorite dishes. He has been so kind in sharing his recipe with us so we can try our hand at it. See recipe later in this newsletter.
Ken also creates beautiful baskets that he sells at market. He makes various sizes and shapes to fit many occasions, including one just right for use as a market basket. Also, one of Ken's baskets would make a great gift, especially if you fill it with a variety of items from the market.
Ken isn't the only Reidel who makes handcrafted items. In this picture, Kate and daughter, Mave, model the Baby Ring Sling she designs and makes. If you or someone you know is expecting a baby we invite you to stop by Reidel's booth and ask Kate about the importance of using the sling, especially during the "Fourth Trimester" (the first few months after the baby's birth). Not only does the sling keep baby safely close to mommy, but mom is able to have her hands free to do other things.
Following is one of Ken's favorite ways to prepare chard:
COOKING CHARD
Gather and rinse leaves. Pick more than you think you'll need- it condenses as it cooks.
If the leaves are just 3 or 4 inches long, you will not need to remove the stem, but if larger, cut the leaves away from the main vein(stem).
Dice and reserve the stem to saute along with the onions.
Ingredients:
2 Tbl butter or oil
1 medium onion diced
1/2 lb mushrooms
2 cloves of garlic, peeled and chopped
1 Tbl flour (I prefer unbleached)
1 Cup of milk(I use almond milk, but it will grey during the cooking)
1 collander of fresh swiss chard
Dice onions, slice mushrooms, chop garlic and prepare chard and stems.
Heat butter and/or oil in a dutch oven or large skillet with lid over medium heat.
Add onions and chard stems. Saute for 3-5 minutes until onions are transparent.
Add mushrooms, then garlic , stirring constantly.
Add flour to make a roux. When smooth, wisk in milk and stir until smooth once more.
Add the chard and stir gently. Cover and cook 2-3 minutes, until chard starts to wilt.
Then its READY to eat!
Prep takes 5-10 minutes, cooking another 12-15.
Variations: Omit flour and milk. Add summer savory or your favorite herb. Add halved cherry tomatoes or squash, carrots or any vegetable.
Not only are the Reidels experts in growing the produce they sell at market, they also do wonders in preparing some yummy dishes. A few weeks ago Ken shared his cooking expertise with market goers, demonstrating one of his favorite dishes. He has been so kind in sharing his recipe with us so we can try our hand at it. See recipe later in this newsletter.
Ken also creates beautiful baskets that he sells at market. He makes various sizes and shapes to fit many occasions, including one just right for use as a market basket. Also, one of Ken's baskets would make a great gift, especially if you fill it with a variety of items from the market.
Following is one of Ken's favorite ways to prepare chard:
COOKING CHARD
Gather and rinse leaves. Pick more than you think you'll need- it condenses as it cooks.
If the leaves are just 3 or 4 inches long, you will not need to remove the stem, but if larger, cut the leaves away from the main vein(stem).
Dice and reserve the stem to saute along with the onions.
Ingredients:
2 Tbl butter or oil
1 medium onion diced
1/2 lb mushrooms
2 cloves of garlic, peeled and chopped
1 Tbl flour (I prefer unbleached)
1 Cup of milk(I use almond milk, but it will grey during the cooking)
1 collander of fresh swiss chard
Dice onions, slice mushrooms, chop garlic and prepare chard and stems.
Heat butter and/or oil in a dutch oven or large skillet with lid over medium heat.
Add onions and chard stems. Saute for 3-5 minutes until onions are transparent.
Add mushrooms, then garlic , stirring constantly.
Add flour to make a roux. When smooth, wisk in milk and stir until smooth once more.
Add the chard and stir gently. Cover and cook 2-3 minutes, until chard starts to wilt.
Then its READY to eat!
Prep takes 5-10 minutes, cooking another 12-15.
Variations: Omit flour and milk. Add summer savory or your favorite herb. Add halved cherry tomatoes or squash, carrots or any vegetable.
NOTICES
- Skirtz & Johnston, who have been away during the month of August, return this week with a variety of their delicious breads. They might also bring their bagels which have become a favorite at the market. Welcome back.
- Mohr Animal Acres and Grilling By Logan will be at market September 14 and September 28 and every other week thereafter.
- Naturally Yours Bakery will not be at market this week. Lisa will return next week.
For a full listing of our vendors, their products, and services including:
- Chair Massage, where you can relax after a hard day
- Kids & Krafts, where the kids can have loads of fun so you can leisurely shop the market
- Many food and non-food items
- and a list of vendors who accept credit cards
VERY SPECIAL ANNOUNCEMENT
We are very pleased to announce that we now accept Food Stamps at
our market. If you would like to use your food stamp benefits to
purchase items at our market simply bring your EBT card to the Market
Management Booth.
We hope everyone will help us spread the word about this great news. Please share the information with neighbors, friends, and co-workers so food stamp beneficiaries will become aware that they can now purchase fresh produce and other healthy food items at the Farmers' Market, directly from the people who produce the foods.
We are very pleased to announce that we now accept Food Stamps at
our market. If you would like to use your food stamp benefits to
purchase items at our market simply bring your EBT card to the Market
Management Booth. We hope everyone will help us spread the word about this great news. Please share the information with neighbors, friends, and co-workers so food stamp beneficiaries will become aware that they can now purchase fresh produce and other healthy food items at the Farmers' Market, directly from the people who produce the foods.
DID YOU KNOW?
We welcome volunteers! If you're available to lend a hand at the Market any time between 2:00pm and 7:30pm on Fridays, or during the week for more behind the scenes activities, check out the link below to contact us!Please share this newsletter with friends and family to help spread the word about LEWFM!
Our
Vendors are at market each Friday from 3:00 until 7:00 rain or shine and they
hope you will be there too.
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