THURSDAY AT THE MARKET:
Please note: New hours are 1 pm to 5:30 pm. Think about coming early
for the pick of the crops, and a lovely post lunch meander.

WEATHER: Thursday will be very fall like, highs in the 60s, with a
chance of rain. Come anyway! <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, and access
the award winning apple recipes! There’s a chance for your feedback on
customer opinion survey.

PRESS:
Thanks to Cassie Norton for the excellent article featured in the
Belmont Citizen-Herald last week.
http://www.wickedlocal.com/belmont/homepage/x1671340596 Cassie’s
engaging writing style summarizes the success of our two year old
market while highlighting the Apple Contest as a mouth watering topic
of discussion. Highly worth reading, and consider adding a comment to
participate in our community discourse.

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

VENDOR NEWS:
The 18th will be the last Market Day that Merrimack Valley Apiaries
will be at for the season, so be sure to visit and get honey and get
their contact information if you wish to purchase honey during the off
season. www.mvabeepunchers.com

North Star Farms will have a Fall Specials Table (2 for 1 Sale) and
will be running specials for the remainder of the season.

EVENTS:
KITCHEN ON THE COMMON will present a Taste of the Fall Harvest
Menu
Shaved kohlrabi with lemon-herb vinaigrette
Celeriac and apple salad "bonne femme"
Slow cooked broccoli with garlic and red pepper flakes
Braised escarole and pork shoulder
Winter squash gratin
Warm salad of napa cabbage & radicchio with crumbled blue cheese & bacon

These are just a few of the recipes chef Joh Kuboko will prepare for
this tasting on Sunday afternoon. Joh will join us, share his recipes
and answer questions about cooking with fall vegetables. It’s is a
tasting event, not a meal. You will go home with recipes in hand,
cooking tips in mind and an appetite for fall veggies!

When: Sunday, October 21, 3:00-4:30
Where: Kitchen on Common, 442 Common St., Belmont (Cushing Square)
Cost: $20/adult. $10/child ages 6-15. Reservations are required. Reply
to this email for further information.

FOOD FOR FREE: is an organization responding to local hunger by
rescuing fresh food that might otherwise go to waste and distributing
it within the emergency food system (primarily in Cambridge and
Somerville) where it can reach those in need. Every week, Food for
Free picks up produce and baked goods at the end of some local markets
that would not be able to be sold at subsequent markets. Though they
do not currently pick up at the Belmont Market, they are a valuable
asset to the greater Boston Farmers’ Markets and needy citizens in
general. Their fund raiser is at MIT this Thursday from 6-10 and will
feature hometown heroes Click and Clack of "Car Talk" (Tom and Ray
Magliozzi) as well as delicious food from local restaurants,
foot-stomping music and a silent auction. Check their website for
further details on the dinner and more info about this group.
http://www.foodforfree.org

SPEAKER:
"Sunlight is Life - The Path Toward a Sustainable Future with Wind and
Solar Powered Buildings" by Steven Strong, President of Solar Design
Associates of Harvard, Mass. Hosted by the Lexington Global Warming
Action Coalition, the talk will be in Cary Hall, 1605 Mass. Ave.,
Lexington, on Sunday night, Oct. 21, at 7:30PM.

"Sunlight is Life" weaves technology, politics and social policy
together with humor and compelling graphics to clearly demonstrate
that the end of the era of cheap oil is upon us and that renewable
energy is ready here and now to help define the path to a sustainable
future in the post-petroleum world. Free admission. www.lexgwac.org

FILM: Another agriculture-related event to attend this week is the
Boston showing of the Documentary "King Corn." See www.KingCorn.net
this fast paced, funny documentary should make fascinating watching,
and it opens at the Coolidge Corner theater this Friday for three
showings. http://www.coolidge.org/showtimes

King Corn Description: America's fast-food empire is fueled by a
secret ingredient: corn. High fructose corn syrup makes the sodas
sweet, corn-fed beef makes the burgers fat, and corn oil crisps the
fries. As college buddies Ian Cheney and Curt Ellis find out, their
junk food generation has grown up eating so much corn that if you test
their hair" it’s actually made of the stuff. King Corn follows Ian and
Curt to a tiny town in the middle of Iowa, where they plant and grow
an acre of America’s most powerful crop, and attempt to follow its
fate as food. What they find is alternately hilarious and horrifying:
genetically modified seeds and home- brewed corn syrup, a bumper crop
of obesity and diabetes, and a government paying farmers to grow a
commodity crop that can make us sick.

VICTORY GARDEN:
The Community Gardens at Rock Meadow creates individual garden plots
for the use of local residents of Belmont and neighboring towns. The
gardens are located off of Mill Street, in the southeast corner of
Rock Meadow. There are approximately 120 plots within the garden
area, and while many of the gardeners have rented plots for years,
there are plenty of openings for new members.

The individual plots vary in size, but generally provide adequate area
for a family to plant a few types of crops, and maintain with relative
ease. Some of the plots have been recently gardened, others have been
fallow for some period of time. Gardeners agree to actively maintain
the plots during the growing season, and it is understood that failure
to use the garden will result in the forfeiture of the plot assignment
next year.

The gardens have an easily accessible water supply, and the cost of
the water is included in the nominal rental fee of $25.00 per year.
Improvements, such as fencing or ornamental features, are at the
discretion of the gardener, and alumni always have the right to retain
use of the same plot from year to year. All plots are suitable for
growing vegetables, herbs or flowers.

If you are interested in registering for a plot, or would like more
information, please contact Mary Trudeau at the Belmont Conservation
Commission office. (mtrudeau@... )

RECIPE: Turkey and Vegetable Chili Verde
This wonderfully tasty version of chili uses turkey though you could
substitute ground beef, vegetarian ground round, or tofu. It’s a great
way to enjoy the health benefits of kale.
Prep and Cook Time: 30 minutes

Ingredients:
• 1 medium onion, chopped
• 3 medium cloves garlic, chopped
• 1 lb ground turkey
• 1 4oz can diced green chili
• 1 15 oz can of diced tomatoes
• 4 cups + 1 TBS chicken broth
• 4 cups finely chopped kale
• 1 15 oz can pinto beans, drained and rinsed
• 2 TBS chopped fresh oregano
• 3 TBS chopped fresh cilantro
• salt and black pepper to taste
Directions:

1.Heat 1 TBS broth in a medium soup pot. Sauté onion, add garlic and ground
turkey with just a pinch of salt and pepper. Continue to sauté,breaking up
turkey for another 5 minutes.
2.Prepare kale by removing stems and chopping fine. Rinse and drain in colander.
3.Add diced tomatoes, chili, and broth to turkey mixture and bring to a boil on
high heat. Stir in kale, reduce heat to medium and simmer
for another 10 minutes.
4.Add beans, simmer for another couple minutes and add herbs, salt and pepper.