Belmont Farmers' Market Weekly Email newsletter for September 25th, 2008
*It's now the last week of “Build a better breakfast” month, so we
feature a delightful and healthy recipe for apple muffins 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 but crisp September Farmers'
Market day �" low sixties and partly cloudy. See
www.wunderground.com/US/MA/Belmont for further updates.

Special Guest Chef! September 25th 2pm-3pm
Join Chef Will Gilson (Garden at the Cellar and Herb Lyceum) for a
tour of the Market. He will talk about product in our vendors' stalls,
everything from how it's grown to how you can serve it. This is what
the Market is all about: great local products and the chance to learn
about them from local experts.

Vendor News:
This week we welcome back Angelato's selling their cool and refreshing
gelato.

Bee Tender will be return as a guest honey vendor. The Bee Tender
company is owned by Mary Canning who keeps hives located in Orange
near The Farm School.
Waverly place will also be here this week.

Paving work still continues on Cross Street �" but much improved from
last week.

Upcoming Events:

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.


Recipe Section:

OATMEAL APPLE MUFFINS
Adapted for the Belmont Farmers' Market Community

3/4 c. milk or soy milk
2 egg whites or one egg
1 c. raisins (optional)
1 granny smith, cortland, or other crisp tart baking apple - diced
1/3 c. canola oil
1 c. old fashioned rolled oats
1 c. flour
½ c. sugar
1 T. baking powder
½ tsp. salt
½ tsp. nutmeg
1 ½ tsp. cinnamon (more or less to your own taste)
Mix all ingredients just enough to moisten. Pour into muffin cups ¾
full; either well greased or with cupcake liners. Bake at 400 degrees
15 to 20 minutes.