Special Edition Farmers' Market Message

*Yes there is a seasonal recipe at the end of this message.
I know it's just been a few weeks since the last message, but the
snowdrops in my garden are blooming, seeds are planted in cold frames,
and there are some events and announcements we want you to know about
now.

Upcoming Event

The Mass Farmers Markets will have a booth at a very exciting
sustainable living expo happening in Boston this weekend –
Down:2:Earth, also known as D2E (www.d2eboston.com). Many of you may
already be planning to go, and they are seeking one or two volunteers
who can help staff the booth this Sunday, March 30th, from 10:30am –
2pm. Volunteering would involve hanging out at the booth, talking to
the public about farmers markets, and handing out information about
local markets. Volunteering also gets you free admission to the event,
which should be a lot of fun!

Please contact Hannah Freedberg, Outreach Director at Mass Farmers
Markets, if you are interested. You can e-mail her at
hannah@..., or you can call her at (781) 893-8222.

Technology update
Cheers to our Webmaster Hal for his elegant renovation of the website
at www.BelmontFarmersMarket.org. We now have improved navigation,
information for our vendor, a new top banner, and a cute little tomato
icon to help you find your way around. Plans for future development
include adding a calendar of events, posting additional photos, and
inviting budding videographers to post footage of Farmers' Market
related events.

While you're on the internet, waiting for the ground to warm up, check
out a few of these informative sources on local agriculture. For
updates on our very local Belmont Farm see Gretta informative blog at
http://belmontcsa.blogspot.com/ . I'd also like to recommend the blog
of an accomplished local gardener and photographer
http://carletongarden.blogspot.com/. Check the time lapse photo
gallery through flickr too.

Time to volunteer
We have many opportunities available, reply to this message for
further details or check the Volunteer Position description document
on the Yahoo group page: www.BelmontFarmersMarket.org.
Do you know any High School Students? All BHS students are required to
commit to community service. Perhaps you know some ambitious and
outgoing students who are busy during the school year and could use a
fun, community based, meaningful way to accrue hours during the
summer? Volunteering with the Belmont Farmers' Market is the perfect fit!

There's no need to wait, however, or to be a student. We are currently
recruiting writers for Roots and Spouts, and contributors to this
newsletter. We also need individuals willing to assist with our
marketing efforts. Time commitment can be one hour one time up to as
much time as you like!

We are still lining up Thursday afternoon "market managers" to help
with the logistics of market days. You don't need to have extensive
training, and it's a great way to meet new people! Think about making
a commitment for just one day, to see how you like it. All market
managers work in teams, and you only need to commit to the first or
second half of the market day.

Finally, a recipe, courtesy the www.massfarmersmarkets.org, a group we
rely on as our tie to other markets and the state and federal
Departments of Agriculture.
Cabbage and Mushrooms over Pasta
Ingredients:
· 4 ounces fettuccine
· 1 tablespoon extra-virgin olive oil
· Two grindings of black pepper
· 3 ounces any mushrooms, sliced (wild foraged have the best flavor)
· 1 large onion, thinly sliced
· 1 medium carrot, cut into 1/8-inch strips
· 3 leaves Napa cabbage, thinly sliced, or 1 cup of shredded green cabbage
· A pinch of dried thyme or 1/2 teaspoon of fresh thyme
· Salt and pepper to taste
· 1 tablespoon extra-virgin olive oil
· 2 tablespoons grated Asiago Fresco cheese, or Cheddar, Monterey
Jack, or Provolone

1 Cook pasta until al dente. Drain, mix with olive oil and pepper, and
set aside. Save 1/4 cup cooking water to warm up the pasta later.
2 Sauté sliced onions with a pinch of salt in 1 tablespoon
extra-virgin olive oil until caramelized, about 10 minutes.
3 Add sliced mushrooms and carrots to the skillet. Season with thyme,
salt and pepper. Sauté until softened, about 4 minutes, then add
cabbage. Cook until everything is soft.
4 Heat up pasta in a skillet with 2 tablespoons of water, covered with
a lid.
5 Place heated pasta on a large plate. Top with cooked vegetables.
Sprinkle grated cheese on top. Toss to serve.
Serves 2-3

Nutrition information:
Mushrooms are rich in the mineral selenium, which could reduce cancer
risk. They are also rich in copper, and contain three B-complex
vitamins, including riboflavin, which helps produce energy in all
cells of the body. The beneficial phytochemicals in cabbage help
activate and stabilize the body's antioxidant and detoxification
mechanisms, which work to dismantle and eliminate cancer-producing
substances.
Recipe created by Anna Gershenson e Nutrition Information from Nancy
Stutzman and Anna Gershenson