Belmont Farmers' Market Weekly Email newsletter for August 21th, 2008
*There's another "T-themed" August recipe at the end of this message!

Website: Check www.belmontfarmersmarket.org site for updates and links
to vendors, our calendar of events, and new photos. There you will
find the Late Summer edition of our print publication Roots and Sprouts.

Weather: Tomorrow will be sunny! That's right, no rain predicted.
Highs in the 80s. See www.wunderground.com/US/MA/Belmont for further
updates.

Note that the Belmont Farmers' Market is open RAIN OR SHINE. It will
close in case of severe thunderstorms, but otherwise, bring an
umbrella, and help support the farmers who make their way to us in all
weather.

Massachusetts State Farmers Market Week:
Starting Sunday the 17th, 2008 Massachusetts will once again celebrate
Farmers' Market week. I've included the proclamation again in this
message for your reference. It's nice to get governmental support!

Market Gift Certificates: Belmont Farmers' Market gift certificates
make excellent presents for new neighbors, birthday presents, "welcome
home" gifts etc. They are available at the information booth. Also
available – tote bags and shirts with our famous Belmont Farmers'
Market logo.

Volunteer: We are still looking for volunteers to help with market
days – especially setting up and taking down the market. We also have
opening for people who love writing to help with some of our public
relations efforts for the market.

Internship: Thinking ahead to next season, there is a potential
opportunity for an internship to help coordinate the many threads of
people, products, and information that go into a successful market. If
you, or someone you know, are interested in learning more about this
opportunity, please write back to this message or to
Belmontfarmersmarket@....

Market Managers: We'd like to extend our appreciation for all the
market managers, and to invite any of you who may be interested to ask
at the tent or write back to this message for further information
about how you too can volunteer!

Events at the Market:
Musical Performances
Aug. 21st- Karen Allendoerfer and her daughter Helena at 4:30 pm
Aug. 28th- The Lockett Family Trio
Sept. 4th- Saxophonist Leslie W.

In the community:
August 21st Annual Meet Belmont night 6-8:30 at the Belmont High School
Drop by anytime from 6 to 8:30 to learn about Town departments, local
government, community and civic organizations, and more.
Register to vote; get bus maps and recreation & arts information; find
a community organization that fits your interests. The event is free
and fully accessible.

Last week's Green Living 101 workshop on how to green your home and
life at Nexus Boston was well attended and conveyed useful information
and resources for answers to persistent questions about what
individuals can do to have a positive (or less negative) environmental
impact. See their website for more information and to learn about
future events www.nexusboston.com.

A hilarious on line video with a concise and accurate description of
the need for environmental and social awareness featuring a cartoon
wombat was a big hit at the meeting – see
www.globalcommunity.org/flash/wombat.shtml.

REMINDER!
August T-Month Drawing:
August is the first month of the year to contain the letter T. The T
in August stands for T-shirt and Tote Bag at the Farmers' Market. If
you come to the market wearing a Belmont Farmers' Market T-shirt or
carrying our famous Tomato logo-ed Tote bag, you are eligible to win
our August Drawing for a $50 Farmers' Market gift certificate.

As with the July drawing you can get your raffle ticket at the BFM
blue information tent near the Cross Street exit, and drop your
contact information ticket (one per visit) into the tomato on the
table. You need not be present for the drawing at the end of the day
on August 31, but if you are the lucky winner, you must redeem your
certificate during the 2008 market season.

Massachusetts Farmers' Market Week Proclamation

August 17-23, 2008

Whereas: Farmers' markets are essential to the vitality of
Massachusetts farms and are part of the cultural tradition of the
Commonwealth; and

Whereas: Farmers' markets create a festive open air setting which
enhances community spirit and civic pride by offering a natural place
for community gathering; and

Whereas: The Commonwealth is home to more than 160 farmers' markets
and growing; and

Whereas: With increasing consumer demand for fresh fruits and
vegetables, farmers' markets ensure both urban and rural citizens
access to a wide variety of high quality nutritious produce that is
locally grown using environmentally sound methods; and

Whereas: Farmers' markets help heighten public awareness of the
agricultural diversity of Massachusetts and the benefits of buying
local and preserving open space; and

Whereas: It is befitting for the citizens of Massachusetts to
recognize the continued contribution of farmers' markets to local
consumers, as well as their positive impact on the economy of the
Commonwealth;

Now, therefore, I Deval Patrick, Governor of the Commonwealth of
Massachusetts do hereby proclaim August 17th through 23rd, 2008 to be
Massachusetts Farmers' Market Week and urge the citizens of the
Commonwealth to take cognizance of this event and participate
fittingly in its observance.

Belmont Municipal Light Department:
BMLD has provided shoppers low energy light bulbs and information
about becoming "greener" at home. These light bulbs contain mercury,
so don't just throw them in the trash. You will find BMLD at BFM every
other week for the rest of the season. BMLD will be present and
accepting recycling this week, July 31st. Also, take a moment to speak
with the BMLD representative about Energy Star appliance rebates
available, and the opportunity to have a home energy audit. Heating
costs are predicted to be very high in New England, so it's worth your
time now to have your home tested and learn about what actions you can
take to insulate your home.

Look for this bountiful harvest in August:

Amaranth, lettuces, beets, bell peppers, blueberries, cauliflower,
corn, cucumbers, eggplant, garlic, grapes, green beans, herbs, hot
peppers, melons, okra, onions, peaches, plums, potatoes, raspberries,
shelling beans, summer squash, tomatillos, mustard greens, Thai basil,
bok choy, pea tendrils, tomatoes, zucchini. Plus bread, potted herbs,
dog treats, lemonade, sauces, and much more!

Recipe section: This week's recipe comes to us from the Harvard
Farmers' Market weekly newsletter. The Harvard Dining Services
supports a Farmers' Market held weekly on Tuesday afternoons. See
their highly informative website for more information.
www.dining.harvard.edu/flp

Nectarine and Sugar Plum Tartlets (T is for Tartlet)

For pastry:

2 cups all purpose flour

1/4 cup sugar

Pinch of salt

3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces

1/4 cup ice water

For filling:

4 firm but ripe nectarines, halved, pitted, cut into 1/3-inch-thick
wedges OR 4-6 firm but ripe apricots, halved, pitted, cut into
1/3-inch wedges

4 firm but ripe sugar plums, halved, pitted, cut into 1/3-inch-thick
wedges

3 1/2 tablespoons sugar

1/2 cup plum, apricot, OR apple jelly

Make pastry:

Combine flour, sugar and salt in processor. Add butter; using on/off
turns, cut in until mixture resembles coarse meal. Add 1/4 cup ice
water and process using on/off turns until moist clumps form. Gather
dough together. Divide dough into 6 equal pieces. Flatten into disks.
Wrap each in plastic. Chill until firm, at least 1 hour or overnight.

Position rack in center of oven and preheat to 400°F. Roll out each
dough disk on floured surface to 5 1/2-inch round. Transfer rounds to
4 1/2-inch-diameter tartlet pans with removable bottoms. Press dough
onto bottoms and up sides of pans. Place pans on baking sheet.

Make filling:

Toss nectarines, plums, and sugar in large bowl. Arrange fruit in
crusts. Bake tartlets 10 minutes. Reduce heat to 350°F and continue
baking until fruit is tender and beginning to bubble and crusts are
golden, about 40 minutes longer. Transfer tartlets to rack and cool
completely.

Stir jelly in heavy small saucepan over low heat until melted. Brush
warm jelly over tartlets. (Can be prepared 1 day ahead. Let stand at
room temperature.)