Belmont Farmers' Market Weekly Email newsletter for September 11th, 2008
*Peppers await your culinary craftings with the help of some recipes
at the end of the message...

Website: Check www.belmontfarmersmarket.org for updates and links to
vendors, our calendar of events, information about our volunteer
opportunities, new photos, and highlights of our gift certificates,
shirts, and tote bags all celebrating and supporting the Belmont
Farmers' Market.

Weather: Tomorrow will be a perfect nearly fall-farmers' market
weather day! High of about 70 degrees, and mostly clear. See
www.wunderground.com/US/MA/Belmont for further updates.

Parking Warning – please note:
Cross Street, the street immediately adjacent to the market will not
be accessible near the market because it is closed at Channing Road
for construction.  The Town Police and Engineering Departments are
sensitive to the market and are trying to arrange the construction
schedule to have a low least impact on BFM. A lot depends on how far
the crews get in their work that started on Monday September 8th.  If
work schedule holds, there may be parking available on Thursday on
Cross Street.  If not, please be prepared to park on Channing Road or
elsewhere. Or better yet, come by bike!

Upcoming Events:
September 18th - Quebrada Bakery, owned by a Belmont resident, will be
a guest vendor; September 25 acclaimed Cambridge chef Will Gilson will
make a guest appearance
Oct. 2 will be our third annual apple dessert contest. Among the
judges lined up so far are former Belmont State Representative Anne
Paulsen, Mass Agricultural Commissioner Doug Petersen, and local paper
editor Tony Schinella. Find out more and get your entry form at
www.belmontfarmersmarket.org

Volunteer:
We have had some great volunteers sign up, but for the month of
September, we are still VERY SHORT, and we need your help. Even if you
have not volunteered before, now is a great time to get involved, even
if it's only for one day.

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@....

More details from SALUTE TO OUR PET COMPANIONS DAY August 28th, 2008
The first BFM Salute to Pet Companions on August 28th was a big
success.  High School student Ashley Day, along with her younger
sister Samantha and brother Matt, greeted shoppers at an attractive
display and collection area they arranged.  Many shoppers  contributed
generously to help the Buddy Dog and Cat Connection animal shelters. 
The donations were later brought to the Belmont Pet Store where owner
Loretto Thomas provides an ongoing collection depot for these
shelters.  Sandra Curro, Amy Wagenfeld and L. Snow won gift
certificates to the Farmers' Market, Trooper's Treats and Belmont Pet
Store in the drawing held at the end of the day. 

Recipe section:
There have been a lot of interesting colors of bell peppers at BFM
recently. More than just the standard green and red. Peppers you will
find at the farmers' market come in green, red, yellow, orange and
even black.

Now, with all the "new" colors, bells peppers have graduated to a very
versatile status, adding color and variety to many dishes.  As for
their nutritional value, one half of a bell will supply most of your
daily Vitamin C and some of the daily Vitamin A that proper diets
require.  Along with minerals and B Vitamins, bell peppers are low in
calories.  Nice bonus.
Another nice feature about bell peppers is their versatility.  Cut
them into julienne strips and sauté them with a bit of onion in olive
oil, dice them for added flavor when making a pasta sauce, shred them
into your salads for crunch and sparkle, or stuff them with a tasty
filling.  How about roasting them?  Bake them in a slow oven for a bit
more than an hour or until they are tender (but not collapsing) and
cool.  Then slide off the skin and slice.  Marinate in olive oil and
vinegar and use as a side condiment to your meat dish.
Stuffed Bell Peppers
4 bell peppers (any color)
salt/pepper, curry powder
|1 c. cooked rice
1 t. minced onion
1 c. ground cooked meat (lamb, ham, beef, or soy crumbles)
tomato sauce (mushroom soup works too)
grated cheese
Cut off a slice from the top of each pepper and remove ribs and
seeds.  Place peppers in a saucepan with 1/2" boiling water, cover and
steam for 5 minutes.
Sprinkle inside with salt, pepper and a bit of curry.  Combine rice,
onion and meat with enough sauce (or soup) to moisten.  Fill peppers
and top with cheese.  Place in a pan with 1/2" of water and bake 350
degrees for about 40 minutes. 

Pepper Appetizer Dip
3 bell peppers, any color(s)
salt
3 T. olive oil
1/2 c. plain yogurt
1/2 t. curry powder
2 T. minced celery leaves
Roast peppers over direct heat until skins are blackened.  Work
quickly so not to really cook the peppers.  Wash off skins and cut off
tops and remove ribs and seeds.  Slice peppers into julienne, sprinkle
with salt, pour oil over and marinate 1 hour.
Puree peppers in a blender and stir into the yogurt with curry and
celery leaves.  Makes about 1 1/2 c. dip.