THURSDAY AT THE MARKET: The first October market day!

*Check for the October Harvest inspirational recipe at the end of the email

WEATHER: Thursday will be a bit of a summer reprieve, high of 83,
partly cloudy. Good day for apple eating! <
http://www.weather.com/weather/local/02478>

To find us on try using this Google Map
http://maps.google.com/maps?f=q&hl=en&q=Cross+street+at+Channing+road
Please check the website at <www.belmontfarmersmarket.org> for more
information on the market, its vendors, and how you can get involved,
plus the calendar of events. See our newly posted photos! You can also
read the latest edition of our paper newsletter, "Roots and Sprouts",
and help give us valuable feedback by filling out our quick customer
opinion survey. Please take a moment to read the results of our
customer survey as well:
http://www.belmontfarmersmarket.org/community/survey-2007-results.html
We report on general satisfaction, the other merchants our market
customers patronize, parking concerns, and a 97% satisfaction level
with our current location!

BAKE: We are looking forward to our second annual apple contest
tomorrow! The judges lined up for this year's competition are:
* Paul Browne, head of Belmont Schools Food Services
* Delores Keefe, Belmont Town Clerk
* Cassie Norton, Belmont Citizen-Herald reporter
* Bob Sargent, Flora restaurant in Arlington
* Scott J. Soares, Acting Commissioner of the Massachusetts Department of
Agricultural Resources
* Martha Sweet, Federation of Mass. Farmer's Markets

Awards include gift certificates to Belmont Toys, Kitchen on Common,
Terra Firma, Charlesbank Books, Stone Hearth Pizza and the Farmers'
Market. Awards go to the top three entries in each of four categories:
Adult (over 18), pre- and elementary school (to Grade 4), Middle
School (Grades 5 through 8), and High School (Grades 9 through 12),
with an additional award to the overall best dessert entry.

You can download an entry form along with apples at the market, or use
the form available on the website
http://www.belmontfarmersmarket.org/community/dessert-contest-2007.html
There is also a copy posted to the Belmont Farmers Market yahoo group site that
these emails are sent through.

MOVIE NIGHT: Come next Tuesday, October 9th to the Belmont Public
Library. 6:30 pm, refreshments: 7:00 pm, screening.
Tuesday, Oct 9: PBS Documentary: Food for the Ancestors
A culinary/historic exploration of the Mexican celebration the Days of
the Dead (Dias de los Muertos), Mexican traditions, and ancient ways
of life that exist today, as seen through the lens of Mexican cuisine. Puebla,
where the film takes place, is perhaps Mexico's greatest
culinary region and birthplace of mole poblano, the greatest of all
Mexican dishes. It's also where some of the most ancient pre-Hispanic
foods are still eaten, such as the much-beloved chapulines, or
grasshoppers. Come early for Mexican goodies! A PBS film. 2006, 60
minutes.

LINKS: Check this link for a printable calendar of the time frame for
the availability of Massachusetts grown crops
http://www.mass.gov/agr/massgrown/Availability.pdf

PERFORM!
We are still looking for brave souls interested in performing at the
market. It's a great way to get some practice before a welcoming and
kind audience. Professional talent not required. Email
belmontfarmersmarket@... or respond to this email to sign up for
times.

RECIPE: This tasty, unconventional dessert makes use of two fall
harvest products, carrots and apples all wrapped up into a frosted cake!

CARROT APPLE CAKE:
Recipe for a baked carrot apple cake with cream cheese frosting. This
cake recipe makes 2 round layers.
Ingredients:
1 1/2 cups sugar
1 cup vegetable oil
3 eggs
2 teaspoons vanilla
2 cups sifted all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups shredded carrots
1 cup chopped apples
1 cup golden raisins
1 cup chopped pecans

Pecan Cream Cheese Frosting:
2 (3oz) pkgs cream cheese, softened
1 tablespoon milk
2 teaspoons vanilla
dash salt
1 box (1lb) confectioners' sugar -- sifted
1/2 cup chopped pecans

PREPARATION:
Combine first 4 ingredients in a large bowl; blend well. Sift together
the dry ingredients; add to the first mixture and mix well. Stir in
remaining ingredients. Pour into 2 greased and wax paper lined 9-inch
cake pans. Bake at 350 35 to 45 minutes until center of cake is firm
to touch, and a toothpick inserted into the middle of the cake comes
out clean.

Cool in pans 10 minutes. Remove from pans and finish cooling on cake
racks. Frost with Pecan Cream Cheese Frosting.
Frosting: In a medium bowl blend first 4 ingredients thoroughly.
Gradually beat in sifted sugar until frosting is smooth and of
spreading consistency. Fold in pecans.