Belmont Farmers' Market Weekly Email newsletter for August 28th, 2008
*Read to the end for one last "T-themed" 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 a nearly perfect weather day! High of 76
degrees. 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.

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:
Though the summer is almost over, the Belmont Farmers' Market is just
at its mid-point. There are NINE Thursdays left in the season, which
extends through the last Thursday in October.

Early fall is a tricky time of year for the coordinators of the
farmers' market. We are privileged to have many wonderful high school
volunteers who provide muscle power, organizational skills, and
enthusiasm to the Thursday market days during the summer.

After school begins, however, our students are back to the books, and
we are short of our usual workforce. If your schedule is more regular
during the school year than the heat of the summer, then now might be
the right time for you to volunteer your assistance with our market days.

Still available is the position of a Farmers' Market Writer - someone
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:

At the market, the managers and volunteers will have available free
copies of Edible Boston edibleboston.net. This month's issue that
includes a feature about Belmont's own Sofia's Food Pantry.  It's
about their Greek style yogurt, and includes some beautiful
photographs of the owner Sophia Skopetos and her yogurt!

SALUTE TO OUR PET COMPANIONS DAY
August 28th

Help Local Animal Shelters, and have your pet join the photo parade,
and enter our August Drawing!

Buddy Dog Shelter needs: Cat Connection Shelter needs:
Toys (new or used) Kitten and Cat food (dry and wet)
Towels, blankets, throw rugs, and Litter
mattress pads (new or used-clean!) Toys (new or used)
Collars (new or used)
Science diet (dog and puppy food)

Enter into a drawing to win a gift certificate (for the Farmers'
Market, Trooper's Treats, or Belmont Pet Shop) by bringing a donation
for one (or both!) shelters OR by bringing a photo of your pet to display
on the market day bulletin board (You must pick up your photo, if you
wish it returned.)

Musical Performances
Aug. 28th- The Lockett Family Trio
Sept. 4th- Saxophonist Leslie W.

August Drawing Winners announced!
Several local residents gleefully touted last Thursday as "my lucky
day" when they found out their names had been drawn for market prizes.
Anne Lougee and Karen Sapolsky were August T-month winners,
recognizing the fact that they had come to the market carrying an BFM
tote bag or wearing an BFM T-shirt. The Touchet family, Andrea
Stritmatter and Brian Saper won prizes enthusiastically contributed
the BFM' vendors when they heard about the annual Meet Belmont event
scheduled for later Thursday evening. Newcomers who stopped by the BFM
table were pleased to learn about their town's farmers' market, and
that information about the market is always available at
www.belmontfarmersmarket.org.

Look for this bountiful harvest in August:

Amaranth, Apples, Asian Greens, Beans, Beets, Blackberries, Blueberries,
Broccoli, Broccoli Rabe, Cabbage, Carrots, Cauliflower, Chard,
Cherries, Collards, Corn, Cucumbers, Eggplant, Fennel, Garlic, Grapes,
Herbs, Kale, Kohlrabi, Leeks, Melons, Nectarines, Onions, Parsnips,
Peaches, Pears, Peppers, Plums, Potatoes, Radishes, Raspberries,
Squash (Summer), Tomatillos, Tomatoes, Turnips,
Watermelon Plus bread, potted herbs, dog treats, lemonade, sauces, and
much more!

Recipe section: This week we highlight a vegetable which is perhaps
not as common as it deserves to be! The tomatillo. Here is some text
on tomatillos the Edible Boston issue which can be yours to keep if
you pick one up at the market!

Easy to grow in many climates and very prolific, tomatillos are small
round green tomatoes (not to be confused with an under-ripe red
tomato) about the size of a golf ball, with a lantern-shaped papery
husk. They are meatier than a red tomato and have a citrus flavor.
Tomatillos are ripe and ready to pick when they fill their husk. If
left on the vine too long, they tend to become mealy, or dry. Once
picked tomatillos will last for weeks in your refrigerator. The skin
on the tomatillo has a sticky coating. When prepping the tomatillos,
peel off the papery husk
and soak the tomatillos in a bowl of warm water, then rinse.

SALSA VERDE
There are many versions of green sauce or Salsa Verde. A
raw Salsa Verde or Salsa Cruda de Tomatillo is very easy
to assemble and best served immediately.
Makes 2 cups.
10–12 medium tomatillos
1 jalapeno chile, stemmed, seeded and roughly chopped
4 green onions, green tops removed and roughly chopped
½ cup cilantro, stemmed and roughly chopped
Salt and pepper as needed
1. Peel the husk off the tomatillos and place them in a bowl of warm
water for 3 to 5 minutes. Drain the water and rinse the tomatillos.
Place them in a saucepan, cover with water and a sprinkle of salt.
Bring the tomatillos to a boil, reduce the heat to medium-low and
simmer until they are just soft, about 8 minutes. Drain the tomatillos
and set aside to cool. See note below.

2. Place the tomatillos, jalapeno chile, green onion and cilantro in a
blender or food processor. Purée until the mixture is coarse. Transfer
the purée to a small bowl and add about ¼ cup of water to thin.

3. Season with salt and pepper. Let the salsa sit for a bit to develop
its flavors. Test for heat and adjust as needed. Salsa Verde can
become the staple condiment of your table. Serve with fish, grilled
chicken or pork, rice or your favorite corn chips.

Note: Another method for preparing the tomatillos is to roast them in
the oven. Place them on a sheet pan lined with parchment paper or
lightly tossed with 2 teaspoons of vegetable oil. Roast in a 375°F
oven for 12 to 15 minutes or until they are soft to the touch.
Roasting will mellow the tartness and give them a longer shelf life.