BELMONT FARMERS' MARKET WEEKLY EMAIL NEWSLETTER FOR OCTOBER 16TH, 2008

The market season in Belmont will close at the end of the month. Now’s
the time to stock up on harvest decorations and a wide array of
storage vegetables. For example, all those wonderful winter
squashes--and given the mild fall weather, there’s still time to enjoy
some of summer’s tomato and corn bounties. Look for a recipe (below)
this week that extends market flavors long into winter!

Please remember: this week, October 16th, and the remaining two
markets on the 23rd and 30th, have FALL MARKET HOURS of 1:00 to 5:30 p.m.

Be sure to check out www.belmontfarmersmarket.org for updates and
links to vendors (some have farm stands or mail order businesses),
information about volunteering, gift certificates, shirts, and tote
bags all celebrating and supporting the Belmont Farmers' Market, as
well as helpful information on the “Other Markets” page about area
farmers’ markets open into November. Have you seen the video clips?
If not, lick “more images” on the Home Page’s moving photo box!

WEATHER
With a forecast of 60% chance of rain Thursday, it looks as though
there may be some showers during the market. You may want to bring an
umbrella. The Belmont Farmers' Market is open rain or shine, and there
are plenty of tents under which to seek refuge if the skies open
suddenly. See www.wunderground.com/US/MA/Belmont for further updates.


THIS WEEK AT THE MARKET
MANAGERS: Suzanne Johannet and Vicky Slavin are the market managers.
If you can lend a hand to allow them a break for even a short time
during market hours (they are there before and after, too, for a six
hr. stretch), please stop by the blue BFM information tent.

FOOD PANTRY: It’s our monthly collection for the Belmont Food Pantry.
Please be generous and bring some non-perishable items to fill the
collection basket at the BFM tent.

VENDORS: The Light Department is back this week and so is Sassy River
Sauces. Mamadou Bakery from Winchester and Ooh La La Fudge from
Waverley Square right here in Belmont are back for a second time, and
after a week away, B & R Bakery returns with their selection of crusty
breads and brioches. We also expect our five farm vendors--Dick’s
Market Garden, the Farm School, Hutchins, Kimball Fruit and Nicewicz
Family--to be at the market tomorrow, along with Coutt’s Specialty
Foods’ jams, relishes and applesauce; Fiore di Nonno’s handmade
mozzarella; Glutinus Minimus’ gluten-free cookies, NorthStar’s
perennials and fresh eggs; Stillman’s meats and flowers, Stuffies
Pastries (and cupcakes), and Belmont’s own Angelato.

LOST & FOUND: Missing something after a visit to the BFM? You may
find it in our Lost and Found collection. We have collected quite a
few lost items, including keys. They and other articles await their
owners at the blue BFMC information tent. If not claimed by the end
of the season October 30th, we will donate items to charity.

FALL HOURS: As noted at the top of this message, the remaining October
markets will take place from 1 until 5:30, a shift in hours to
accommodate shorter daylight hours.

UPCOMING EVENTS
Joce Milton received such a warm reception last week, that she has
agreed to perform again next week! On the last market day, October
30th, there will be an opportunity for shoppers to sharpen up their
knives before the holiday season. Siraco Sharpening will be on hand to
sharpen all kinds of knives, including serrated blades, and also
scissors and garden tools, including lawn mower blades (not rotary
mowers though). Shoppers can drop off their knives at the Siraco van
and they are usually ready to be picked up after shopping. On the
same day, the BFM will set up a table for pumpkin decorating (without
sharp knives!). You supply the pumpkin or winter squash�"several of
the vendors can help you with this!!�"and imagination and creativity
(you’re on your own there!). We supply the embellishments for you to
attach, and maybe an apple to munch while you and your youngsters have
fun getting ready for Halloween.


IN THE COMMUNITY
The motivation for establishing a Belmont Farmers’ Market arose when a
group of citizens concerned about walking and bicycling in town began
meeting in 2004. Among many reasons for starting a market was the
idea that a useful destination might encourage these healthy forms of
exercise. "Walking in Belmont: Why People Should Walk, Why They
Don't, and What Can Be Done" is an upcoming public forum that will be
held next Thursday evening, October 23 at 7:30 in the Library’s
Assembly Room. Sponsored by the Belmont Citizens Forum, the Belmont
Council on Aging, Sustainable Belmont, and Vision 21 Committee, the
forum includes a panel of local speakers and will be moderated by
former State Representative Anne Paulsen who was instrumental in
organizing the 2004 group. Please see the “meetings” page of
http://www.belmoncitizensforum.org/ for more information.


THIS WEEK'S RECIPE

All sorts of cauliflowers are available at the BFM now. Besides the
traditional white heads (did you know the white comes from covering
the growing heads with their large leaves in order to stop sunlight
from creating green chlorophyll?), you may find purple or orange ones,
or even one that looks like a beautiful green spiraling flower
pyramid. After all, cauliflower comes from the Latin words caulis,
meaning "stalk," and floris, meaning "flower.” The part of the plant
that we eat is actually a head of underdeveloped flower stems and
buds. Small green leaves at the base can be cooked and enjoyed with
the flowerets.

Mark Twain said, “Cauliflower is nothing but a cabbage with a college
education." As a member of the Brassicaceae family of plants, which
also includes broccoli, Brussels sprouts, cabbage and kale,
cauliflower is one of those veggies that when cooked, has some parents
wondering if it takes a college education to get their kids to eat it!
Raw may be the answer to get these low-calorie, phytochemical-filled
(those are the ones that may help reduce risk of certain cancers)
vegetables into tummies. Or perhaps this traditional pickle is a way
to win over some fussy eaters. Cauliflower tends to get mushy when
frozen, and will not keep as long in cold storage as some other
vegetables; pickling is a way to extend cauliflower life.

Old Fashioned Cauliflower Mustard Pickles

2 medium heads of cauliflower separated into small flowerets-trim and wash
3 medium cucumbers, peeled, seeded and cut into ½” cubes
6 medium bell peppers of different colors, cored, seeded and coarsely
chopped; if desired (nice spice!), add 2 small hot peppers, more
finely chopped
3 cups of onion ½” pieces or small pearl type variety whole

Layer these veggies in a very large bowl or crock and cover with a
brine made by combining 8 cups of ice water to which ½ c. pickling
salt (not table salt) has been added. Cover and allow to stand
overnight (12 hrs.) in refrigerator or a cool place.

The next day, transfer the vegetables in the brine to a stainless
steel or enamel kettle. Set on heat and bring to a roiling boil,
remove from heat and drain the vegetable mixture in a colander under
cold running water, rinsing thoroughly. Then rinse and dry the kettle.

In the kettle, mix together these dry ingredients so they are evenly
distributed and there are no lumps: 2/3 c. all-purpose flour; 2 c.
white sugar; ¼ c. powdered mustard; 2 tsp. tumeric; and 1/2 tsp.
ground cinnamon and ¼ tsp. ground cloves. Slowly stir in 6 c. white
or cider vinegar, stirring until smooth. Set on medium heat and cook,
stirring continuously, until thickened, creamy and smooth�"about three
to five minutes. Add drained vegetables and simmer until tender, but
not soft �"about ten minutes should do it.

Have ready eight wide-mouthed canning jars and their closures (lids
and rings) that have been sterilized by boiling rapidly in water for
ten minutes (keep jars and closures separate in two kettles of water
until ready to use).

Carefully fill the hot jars with the vegetable mixture to within 1/8”
of top; run a knife around the inside to release air bubbles; wipe jar
rim and seal. Place jars on a rack in a large pot and process for 10
minutes in boiling water bath (212 degrees F.). Remove and tighten
rings if necessary to complete seal and cool completely. Check to
make sure seals have “popped” (an indention in lid) and store in a
cool, dry place, waiting about a month to allow pickles to “season”
before enjoying when gardens probably will be asleep for winter.
(Always follow proper procedures when canning.)

-adapted from Jean Hewitt, The New York Times American Heritage Cook Book