Lettuce Eat Well Farmers' Market is held inside year-round for your shopping comfort at Cheviot United Methodist Church 3820 Westwood Northern Blvd. 45211. The market is held in the church's Narthex, which is just inside the main entrance of the church. Please note that this location could vary depending on other activities taking place at the church. Follow the happy voices and you'll find us.
My Plum Crazy Farm
Now that's a lot of squash! And that's only part of the patch. No, they don't harvest
the squash with the front end loader; they simply use it to haul the stash to their curing area. Yes, some squash need to be cured so they can be stored and used for several months to come. Curing does not involve using any substances on the squash; it simply involves keeping it at specific temperatures with good air flow for a given period of time in order to allow the excess moisture to be released, which promotes longer storage. Yes, our farmers go to extra lengths to ensure you receive the highest quality produce. Think of all the yummy recipes you can make with the various types of squash this fall and even into the winter.
If you're not familiar with how to prepare winter squash, be sure to stop by the My Plum Crazy Farm table each week to see what Teresa has cooked up because she is planning to bring samples and recipes to market. I fondly remember the wonderful aroma that filled the market when she brought samples of battered and fried summer squash blossoms. I'm sure we're in for something equally as delightful that she makes with their winter squash.
See Teresa's message below for information about storing the winter squash, along with a bit about her first year's experience with market gardening. Although this is not their first year gardening, this is the first year of market gardening. It's hard to believe this is their first year; they are doing a great job, and we are grateful for their wonderful contribution to the continued success of LEWFM. And, lest you think they will have only winter squash and gourds, don't fret. They have already reseeded beds with numerous cool weather crops. Yes, more yummy veggies yet to come.
Now that's a lot of squash! And that's only part of the patch. No, they don't harvest
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If you're not familiar with how to prepare winter squash, be sure to stop by the My Plum Crazy Farm table each week to see what Teresa has cooked up because she is planning to bring samples and recipes to market. I fondly remember the wonderful aroma that filled the market when she brought samples of battered and fried summer squash blossoms. I'm sure we're in for something equally as delightful that she makes with their winter squash.
See Teresa's message below for information about storing the winter squash, along with a bit about her first year's experience with market gardening. Although this is not their first year gardening, this is the first year of market gardening. It's hard to believe this is their first year; they are doing a great job, and we are grateful for their wonderful contribution to the continued success of LEWFM. And, lest you think they will have only winter squash and gourds, don't fret. They have already reseeded beds with numerous cool weather crops. Yes, more yummy veggies yet to come.
With the shift of temperature and drop in humidity, I have
to say, I am more than ready for fall to be upon us! It has been a busy and educational spring and
summer for me here at My Plum Crazy Farm.
Taking on farming at a market level has been a rewarding experience, but
keeping up with the garden chores, harvesting and getting to markets to sell
the amazing things the land has produced has been a bit more of a time investment
than I had anticipated.
All in all I have to say I think Cy and I did a fair job
with keeping things going while learning much about crops that neither of us
have ever grown before. As is a part of
life, things change and the garden has been in its own major pattern of change
for the past three weeks. Many of our
squash plants have decided that they have produced all that they can for us. All but three of our summer squash have
stopped producing and have been pulled from their beds. We started pulling Winter Squash from the
fields about three weeks ago as many of those plants also felt the strain of
the hot humid summer. Those squash and
gourds have been harvested, are currently being stored, and are curing!!!
This led to some necessary research on my part, as Winter
Squash is something I have never grown before.
As a matter of fact, up until a couple of years ago on a visit out west
with my farmer son Brandon, I had never eaten any type of winter squash outside
of pumpkin pie. Having Butternut Squash
for the first time was getting introduced to a whole new world of flavor.
For all that have visited our stand through the season, I am
sure you noticed that if I am nothing else, I am definitely someone who likes
to try new and different things. We have
had yellow and purple carrots, orange cucumbers, those crazy traveler tomatoes,
yellow and green beans with purple stripes and greens that some have never
heard of. That said, with the garden
space that was available, we started the season with planting Winter
Squash. I have planted and eaten
Pumpkins and Spaghetti Squash in the past.
This year however, new additions for me to grow included Acorn Squash, Buttercup
Squash, Blue Hubbard Squash and we have Gourds a Plenty!! I also experimented with something called a
Snake Gourd. That produced several
amazing 3 to 4 foot long gourds that can be made into a musical
instrument! Sadly, the one squash I
really looked forward to having from the garden here at My Plum Crazy Farm, Butternut Squash, didn’t make it and we have no Butternut
Squash to sample this year.
In case you are like me and have never partaken of Winter
Squash, I thought I would summarize some of the research I did in the world of
“What do I do with this Winter Squash”????
I have trusted Johnny’s Selected Seeds for most of the seeds I have
planted this season and used them as a resource this year. The following recommendations come from their
seed catalog.
Acorn Squash: (and the red squashes Sunshine and Red Kuri)
are delicious right from the field, ready to cook and eat, but only last a maximum of 3 months.
Spaghetti Squash:
is ready to cook and eat when picked and will keep up to 3 months.
Buttercups:
are sweeter after a few weeks storage, and will keep up to 4 months.
Butternuts and Hubbard’s:
are better after a few weeks in storage and will keep up to 6 months.
The general rule of thumb for best flavor and storage with
winter squash is to consume the smallest fruit first.
I have been on the internet looking up recipes for the
squash we have on hand. I have done some
experimenting with a few recipes for these delightful winter squash. I am sure here in the near future I will have
something at market for sampling and recipes to hand out as well.
I know fall isn’t officially upon us yet, but I am looking forward to cool crisp air and the continued slow down pace here in the fields!!
Happy Fall is just around the corner, Teresa : )I know fall isn’t officially upon us yet, but I am looking forward to cool crisp air and the continued slow down pace here in the fields!!
NOTICES
Jo the Dough Lady will not be at market on September 16. Therefore, you might want to stock up this week to tide you over.
Pork update: At this time, I do not yet have an exact date for the return of Mahlon's pastured pork. He will be taking pigs to the butcher soon. Butchering and curing time usually takes about a month. I'll keep you posted in future newsletters with more precise details.
Jo the Dough Lady will not be at market on September 16. Therefore, you might want to stock up this week to tide you over.
Pork update: At this time, I do not yet have an exact date for the return of Mahlon's pastured pork. He will be taking pigs to the butcher soon. Butchering and curing time usually takes about a month. I'll keep you posted in future newsletters with more precise details.
PREVIOUSLY ANNOUNCED
Some of you are long-time readers of the newsletter; others are new to the market and are reading the newsletter for the first time. This section is included each week to bring your attention to important happenings around the market and around town.
Abundant Green Pastures Ranch will be at our market the first Friday of each month with their 100% grass fed beef from their Red Devon heritage breed cattle.
Have you ever arrived at market to purchase your favorite item/s from your favorite vendor/s only to be disappointed because the vendor/s sold out of the item/s? Did you know that no longer has to happen? At LEWFM you can pre-order your items and pick them up any time during regular market hours. Pre-ordering not only pays off for you, it also helps the vendors know how much to prepare/harvest, which greatly reduces waste. Pre-ordering is a real win-win for all, and it only takes a few minutes of your time to plan ahead and place your order. Given the importance of Eating Well, getting into the habit of placing your pre-orders each week will likely become a high priority on your weekly To Do List.
There are two easy ways you can place your pre-orders, in person at market or via email. Here's how the email ordering works: Email me at LEWFMLOCAL@GMAIL.COM and ask to be added to the vendor email pre-order list. Each week you will receive emails from the vendors detailing the items they have available for you to order that week. Reply to their email, letting them know the items you wish to order, then come to market on Friday to pick up your items.
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For a full listing of our vendors, their products, and services including:
Newsletter compiled by Mary A. Hutten, Market Manager
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Pre-ordering Pays Off
Have you ever arrived at market to purchase your favorite item/s from your favorite vendor/s only to be disappointed because the vendor/s sold out of the item/s? Did you know that no longer has to happen? At LEWFM you can pre-order your items and pick them up any time during regular market hours. Pre-ordering not only pays off for you, it also helps the vendors know how much to prepare/harvest, which greatly reduces waste. Pre-ordering is a real win-win for all, and it only takes a few minutes of your time to plan ahead and place your order. Given the importance of Eating Well, getting into the habit of placing your pre-orders each week will likely become a high priority on your weekly To Do List. There are two easy ways you can place your pre-orders, in person at market or via email. Here's how the email ordering works: Email me at LEWFMLOCAL@GMAIL.COM and ask to be added to the vendor email pre-order list. Each week you will receive emails from the vendors detailing the items they have available for you to order that week. Reply to their email, letting them know the items you wish to order, then come to market on Friday to pick up your items.
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For a full listing of our vendors, their products, and services including:
- 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
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Please share this newsletter with friends and family to help spread the word about LEWFM!
Produce Perks
For those who noticed the logo at the bottom of the newsletter recently and wondered what it means, here is the good news about a new program. Produce Perks is an incentive program that is meant to encourage and help those who receive EBT (formerly known as food stamps) purchase more produce. Produce Perks is a dollar for dollar match (up to $10), with the matching dollars used on produce. The Produce Perks website offers the following additional information:
Please help us spread the word about this very worthwhile program. One way to help get the word out is to stop by the market management booth to pick up brochures to share with those you know who receive EBT benefits. You could also leave brochures at your church, doctor or dentist's office, or any locations that would permit you to do so. For those who noticed the logo at the bottom of the newsletter recently and wondered what it means, here is the good news about a new program. Produce Perks is an incentive program that is meant to encourage and help those who receive EBT (formerly known as food stamps) purchase more produce. Produce Perks is a dollar for dollar match (up to $10), with the matching dollars used on produce. The Produce Perks website offers the following additional information:“Produce Perks” is an initiative modeled after a similar program in Cuyahoga County. Focus is on access and affordability of healthy fruits and vegetables for under-served consumers.
Produce Perks are incentive tokens given to customers at participating farmers’ markets who use an Ohio Direction Card (“electronic benefits transfer” or EBT card) to purchase food. A customer wishing to use their food assistance benefits can swipe their card at one central terminal, located at participating market’s information booths, and ask to withdraw a desired amount. The market provides tokens for the transaction and additional Produce Perks that can be spent on fruits and vegetables. As the name suggests, Produce Perks are only good for purchasing fruits and vegetables. All other tokens purchased with the Ohio Direction Card are good to use on eligible items at the market.
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Please share this newsletter with friends and family to help spread the word about LEWFM!
We hope to see you real soon at Lettuce Eat Well Farmers' Market!
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