Belmont Farmers' Market Weekly Email newsletter for September 18th, 2008
*It's starting to get a little colder, so this week we feature a UN
approved soup recipe at the end of this message.

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

This Week at the Market:

Weather: Thursday promises to be a lovely September Farmers' Market
day – high sixties and partly cloudy. Good apple picking weather! See
www.wunderground.com/US/MA/Belmont for further updates.

It's the third Thursday of the month, which means that it's the third
Thursday Food Pantry collection day for non-perishable donations which
can be brought to the information tent at the market and will be taken
to the food pantry.

Our performer this week is violinist Xyla F.  We welcome young
artists--all levels are invited-- to think about performing at the
Farmers' Market after school during September and October.  What a
cool way to practice and be appreciated by a caring audience...and
receive a gift certificate to your favorite Belmont Center store or
the market!  Contact belmontfarmersmarket@... for more information.

Quebrada, a European-style full-service bakery based in East Arlington
and owned by Belmont resident Kay Wiggin, will be featured at the
Belmont Farmers' Market this week. Look for a variety of croissants,
muffins, scones, coffee cakes, pecan rolls, cookies and bread, as well
as a full line of decorated cakes. Learn more about this local company
at www.quebradabakingco.com.

Bee Tender will be another guest honey vendor. The Bee Tender company
is owned by Mary Canning who keeps hives located in Orange near The
Farm School.
 
Paving work continues on Cross Street, so parking will be somewhat
limited – but should be improved from last week.

Upcoming Events:

On September 25th, we feature a chef led tour. Guest chef Will Gilson
of Garden at the Cellar in Cambridge, and of the Herb Lyceum in Groton
will take groups of shoppers around the stalls and talk about how to
prepare the fresh produce. For times, more details and to sign up for
a tour, please contact belmontfarmersmarket@.... This will be a
great learning opportunity, and a wonderful chance to meet the
acclaimed Chef Gilson!

APPLE CONTEST! 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, Publisher of "Edible Boston", Ilene Bezahler, and local
paper editor Tony Schinella. Find out more and get your entry form at
www.belmontfarmersmarket.org. This year, we really want to encourage
entering the dessert contest as a fun activity for children.  There
are terrific gift certificate prizes and each contestant receives an
entry goodie bag! Learn more about apples and gather some ideas at
www.allaboutapples.com.

Belmont Municipal Light Department:
BMLD will be at their table this week at the market. They will be
distributing efficient light bulbs, and collecting used batteries
(household – not car). 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.

Recipe Section:

Article from the Guardian:
UN Says Eat Less Meat to Curb Global Warming
People should have one meat-free day a week if they want to make a
personal and effective sacrifice that would help tackle climate
change, says Dr Rajendra Pachauri, chair of the United Nations
Intergovernmental Panel on Climate Change, which last year earned a
joint share of the Nobel Peace Prize. Pachauri said that people should
then go on to reduce their meat consumption even further. He said diet
change was important because of the huge greenhouse gas emissions and
other environmental problems - including habitat destruction -
associated with rearing cattle and other animals.
Source: Julian Jowet, The Guardian U.K., Sept 7.

If this is an exercise you are willing to take on, here is a
comforting recipe to help. It includes items available at the market
this week, so you know your carbon footprint for this meal will be
lower than some alternatives.

Zucchini, Potato, and Cilantro soup modified from Bon Appétit May 2007
Serves four as a main course soup
Ingredients
3 tablespoons olive oil
1 tablespoon (or more) chopped jalapeño chile with seeds
1/4 teaspoon (generous) fennel seeds
1 (7- to 8-ounce) Yukon Gold potato, peeled, cut into 1/2-inch cubes
4 medium zucchini, trimmed, cut into 1/2-inch rounds
1 cup chopped green onions
2 1/2 cups (20 ounces) vegetable broth
1/2 cup (packed) fresh cilantro
1 teaspoon (or more) fresh lime juice

Heat oil in heavy large saucepan over medium-high heat. Add chile and
fennel seeds; stir 30 seconds. Add next 3 ingredients; sauté 2
minutes. Add broth and bring to boil. Reduce heat to medium-low,
cover, and simmer until vegetables are tender, about 15 minutes.

Purée soup in batches in blender, adding cilantro and 1 teaspoon lime
juice to first batch. Return puree to same pan. Season to taste with
salt, pepper, and more lime juice, if desired. Rewarm, if necessary,
garnish with more cilantro and a slice of lime and serve.
Ideal served with a crusty bread.