Belmont Farmers' Market Newsletter for October 23rd, 2008
*Please note that in October the Market is open 1-5:30pm.

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!


WEBSITE
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 offering produce and goods on into November.

SURVEY
Please remember to take our Market Shoppers Survey! You will find a link to it
right on the home page.
Have you seen the video clips? If not, click “more images” on the Home Page's
moving photo box!

WEATHER

The market will be chilly but bright, highs in the 50s, full sun. See
www.wunderground.com/US/MA/Belmont for further updates.

THIS WEEK AT THE MARKET
MANAGERS: Anne and Paul are the managers this week. 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 hour stretch), please stop by the blue BFM
information tent.

VENDORS
Herb Lyceum will be back after a two week absence. They will have their fabulous
spring rolls with peanut sauce, as well as an enormous array of herb plants and
herb products. Kitty from the Merrimack Vally Apiary will be present selling
honey just in time to stock up for seasonal baking adventures. Sassy River
Sauces, Mamadou Bakery from Winchester and Ooh La La Fudge from Waverley Square
right here in Belmont are back, and, 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).

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.

UPCOMING EVENTS AT THE MARKET
MUSIC
Joce Milton was a favorite performer two weeks ago and will make another
appearance this week beginning at 1:45pm.

KNIVES
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 tosharpen 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 vanand they are
usually ready to be picked up after shopping.

PUMPKIN CARVING
On October 30th, 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 (this you have to bring
yourself!). 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

TONIGHT: 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 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”ť page of www.belmoncitizensforum.org/ for more
information.

Urban Barn Dance and Harvest Supper with Bob Sargent of Arlington's Flora
restaurant
Friday, October 24th from 7 to 10pm

Join the Massachusetts Farmers Market Coalition www.massfarmersmarkets.org at
the George Dilboy VFW Hall in Somerville's Davis Square for a lively and
delicious celebration of this year's growing season. Guests will toast the hard
work of their favorite farmers with a hearty locally grown supper prepared by
Chef Bob Sargent of Arlington's Flora restaurant. We will then continue the
celebration with live music and contra dancing. Dinner will
feature several different preparations of locally raised pork donated by farmers
Kate Stillman and Aidan Davin of Stillman's at the Turkey Farm.
Bob Sargent promises hearty sides to accompany them. Dessert will be donated by
Hamilton Orchards and Whole Foods Market. Libations will be available at the
VFW's cash bar.

After dinner we'll push the tables back and bring country-style dancing to the
city! Contra caller David Titus began calling New England-style community dances
20 years ago, and has been active as a teacher, dancer and fiddler ever since.
We will do a collection of old-time square, contra and round dances that are fun
for all ages, By joining in with an open heart, you will be helping to carry on
a New England tradition of kitchen junkets and barn dances that goes back over
200 years!

When catching a breath from dancing, attendees can bid on a silent auction with
prizes you can read about on their website www.massfarmersmarkets.org.

THIS WEEK'S RECIPE
HERB BUTTER

1/2 cup unsalted butter, softened

1 teaspoon chives, sliced very thinly

2 teaspoons thyme, minced

1 1/2 teaspoons sage, minced

1 1/2  teaspoon rosemary, minced

2 teaspoons shallot, or garlic, if preferred, minced very fine

1 teaspoon lemon juice

 


In a small bowl, mix the softened butter with the prepared herbs (Chef Will
Gilson mentioned that even the flowers of herbs can be used in a recipe such as
this one), shallot and lemon juice. Spoon the mixture onto a sheet of parchment
paper, wax paper,  or plastic wrap. Shape into a log, about 4 inches long. Place
into the refrigerator until ready to use.  This keeps about 1 week in
refrigerator or up to 1 month in freezer wrapped securely in a double layer of
plastic.  This butter is a delicious addition to almost anything:  veggies,
potatoes, chicken or fish.