May Farmers' Market Message
There's a spring harvest recipe at the end of this message!

Thursday June 12th opening day of the 2008 Belmont Farmers' Market
season is right around the corner! This year, we are looking forward
to a special performance by the Meyer Family Brass Trio who will play
at Opening Day, June 12, 2008. You won't want to miss this musical
start to the season. Do you have suggestions for other performers or
events you'd like to see at the market? Send suggestions, just reply
to this email or write belmontfarmersmarket@...

Events:
May 18th Spring Harvest Dinner at Kitchen on Common
If you prefer that your Belmont-grown vegetables be cooked and served
to you, visit Kitchen on Common in Cushing Square, Belmont. In the
next few weeks veggies from the Belmont CSA will again be on the menu.
Check out the Kitchen on Common Spring Harvest Dinner on May 18. This
will be a fun and tasty way to explore new ways to prepare the veggies
you will find at the first Farmers' Markets of the season. Chef Joh
Kokubo, Kitchen on Common, will prepare dinner using local, in-season
vegetables and herbs. Joh will join us, share his recipes and answer
questions about cooking with spring vegetables. The Spring Harvest
Dinner will be at Kitchen on Common, 442 Common St., Belmont , MA on
May 18, 5:30-7:00 PM. The cost is $30/adult, $20/child ages 6-15.
Please call Kitchen on Common to make your reservations, (617)
484-4EAT. See the Kitchen on Common website at
http://www.kitchenoncommon.com/

Free Outdoor Concert:
And if you like outdoor music, check out the upcoming Earth fest on
May 24th http://www.celebrateboston.com/events/earthfest/earthfest.htm
at the Hatch Shell in Boston. Presented by Whole Foods Market,
EarthFest will take to the stage from Noon to 6:00 p.m. featuring a
stellar music line-up, a host of environmental activities celebrating
the earth, an interactive family area, a local music stage and more.
The 2008 Radio 92.9 EarthFest is committed to being environmentally
sound and providing information about environmental issues to all
attendees. Radio 92.9 is working to ensure the event is
carbon-neutral. In addition, Waste Management will be onsite
throughout the duration of the show, implementing a host of recycling
initiatives.

More than 100 booths onsite will offer educational displays, exhibits
and food sampling. The booths will be staffed by event sponsors and
local environmental and non-profit organizations.

Links:
Stay in touch with local farming and gardening by visiting the blog
sites of our very local Belmont Farm at http://belmontcsa.blogspot.com
and http://carletongarden.blogspot.com.
There are a wide variety of resources available online for learning
about the benefits of shopping at a Farmers' Market. Here is a link to
a well composed two page flier with tips for shopping for good
nutrition at the Market, as well as advice on how best to store and
use the produce you bring home. http://lancaster.unl.edu/food/farmmkt.pdf
If you'd like some further information on the science of
sustainability and how it relates to food choice, check out the
remarkable work done by the Bon Appetit management company. Bamco is a
food service company that values sustainability and supplies the needs
of college cafeterias and similar institutions. They have created a
well designed interactive website full of statistics and background on
things like Low Carbon eating and environmental stewardship:
http://www.circleofresponsibility.com/
www.eatlowcarbon.org includes a calculator to help you evaluate the
carbon footprint of your food choices.

Volunteering:
We have many opportunities available, reply to this message for
further details or check the Volunteer Positions description document
on the Yahoo group page:  www.BelmontFarmersMarket.org.
We are currently recruiting writers for Roots and Spouts, and
contributors to this newsletter. We also need individuals willing to
assist with our marketing efforts. Time commitment can be one hour or
much more.
If you have Thursday afternoons free, we are still looking for "market
managers" to help with the logistics of market days. You don't need to
have extensive training, and it's a great way to meet new people!
Think about making a commitment for just one day, to see how you like
it. All market managers work in teams, and you only need to commit to
the first or second half of the market day.

Chicken with Sugar Snap Peas & Spring Herbs
from EatingWell.com
Makes 4 servings

Ingredients
1 cup chicken broth
1 teaspoon Dijon mustard
˝ teaspoon salt
Freshly ground pepper to taste
2 teaspoons plus 1 tablespoon flour, divided
1 pound thin-sliced chicken breast cutlets
1 tablespoon extra-virgin olive oil
8 ounces sugar snap peas, cut in half (2 cups)
1 14-ounce can quartered artichoke hearts, rinsed
Ľ cup sprouted beans, optional (see Ingredient note)
3 tablespoons minced fresh spring herbs, such as chives, tarragon,
parsley, oregano, or dill
2 teaspoons champagne vinegar or white-wine vinegar

  Instructions
1. Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small
bowl until smooth.
2. Sprinkle both sides of the chicken with the remaining 1 tablespoon
flour. Heat oil in a large nonstick skillet over medium-high heat.
Cook the chicken in two batches, adjusting heat as necessary to
prevent burning, until golden, about 2 minutes per side. Transfer the
chicken to a plate; tent with foil to keep warm.
3. Increase heat to high; stir the broth mixture and add to the
skillet along with snap peas, artichoke hearts and sprouted beans.
Bring to a simmer, stirring constantly. Reduce heat to maintain a
gentle simmer and cook until the snap peas are tender-crisp, about 3
minutes.
4. Return the chicken to the pan, nestling it into the vegetables, and
simmer until heated through, 1 to 2 minutes. Remove from heat; stir in
herbs and vinegar.

Ingredient Note: Sprouted beans, not to be confused with bean sprouts,
are beans that have just barely sprouted - they look like a bean with
a tiny fiber attached (rather than the more fleshy-looking sprouts
commonly used in Asian cooking). Eat raw in salads or add to cooked
dishes; they're an excellent source of fiber and protein. Look for
them in the produce section near other sprouts. Or you can try making
them yourself, check http://en.wikipedia.org/wiki/Sprouting

April Farmers' Market Message

*Don't miss the low carbon recipe at the end of this message.

Thursday June 12th opening day of the 2008 Belmont Farmers' Market
season is right around the corner! This year, we are looking forward
to a special performance by the Meyer Family Brass Trio who will play
at Opening Day, June 12, 2008. Should be a great fanfare to the season!

Cheers to our webmaster Hal for his elegant renovation of the website
at www.BelmontFarmersMarket.org. We now have improved navigation,
information for our vendors, and new photography! Stay tuned to the
website for an updated list of vendors, as well as a calendar of
upcoming events.

While you're on the internet, think about writing a review! The
Belmont Farmers' Market is listed on several sites that accept
customer reviews. See our profile at:
www.localharvest.org/farmers-markets/M15828, Yelp Boston:
http://www.yelp.com/boston then search for "Belmont Farmer's Market", and on
Google Maps – search Google Maps for "Belmont Farmers' Market,
Belmont, MA 02478".

Stay in touch with local farming and gardening by visiting the blog
sites of our very local Belmont Farm at http://belmontcsa.blogspot.com and
http://carletongarden.blogspot.com.

This April there has been more Environmental Awareness information in the press
than ever before! While there's always a risk of overload, we thought we might
put forth a few tips for choices that make a difference.

Energy Saving Tips for the Month:
Eat one less serving of meat per week. Substitute a cheese-free
alternative each week. (Cheese, being an animal product, has the same
carbon costs as meat.) Savings: 195 pounds of carbon per year

Use recycled paper. Make sure its 100% post-consumer recycled and use
it at home and in your office. Savings: 6 pounds of carbon per ream

Use a microwave oven instead of a conventional one to warm up small
meals and quantities of food. Savings: 1 pound of carbon per meal

Choose hardwood or concrete floors over carpeting. Huge amounts of
energy are required to create and weave together carpet fabrics, many
of which are petroleum-based. Savings: 4,000 pounds of carbon per 800
square feet.

Repair, don't replace, your appliances. Whenever possible, look into
repairing your appliances rather than replacing them. For each one you
repair, that's one less you have to throw away and replace with a new
one. Savings: 13 (blender), 690 (refrigerator), and 410 (washing
machine) pounds of carbon per year

Drink tap water instead of bottled, and you'll also extend the life of
your local landfill. Plastic bottles require energy to make, fill, and
ship, and half-liter sizes generate emissions at twice the rate of
gallon jugs. Faucet water needs energy only to pump. Savings: 52
pounds of carbon per year or 2 pounds per gallon jug

Farmers Market Volunteering
We have many opportunities available, reply to this message for
further details or check the Volunteer Positions description document
on the Yahoo group page:  www.BelmontFarmersMarket.org.

We are currently recruiting writers for Roots and Spouts, and
contributors to this newsletter. We also need individuals willing to
assist with our marketing efforts. Time commitment can be one hour and
up.

If you have Thursday afternoons free, we are still looking for "market
managers" to help with the logistics of market days. You don't need to
have extensive training, and it's a great way to meet new people!
Think about making a commitment for just one day, to see how you like
it. All market managers work in teams, and you only need to commit to
the first or second half of the market day.

Finally, a low carbon recipe:

Chick peas (otherwise known as `garbanzo beans') are a wonderfully
versatile food - and an excellent staple for vegetarians.
Nutritionally they're particularly high in protein, calcium, and
fiber, are low in fat, and are an excellent source of minerals such as
zinc, iron, magnesium and phosphorus.

This recipe obtains its low carbon status partly because there it
includes all plant based ingredients. Reduce the carbon footprint
further by choosing certified organic or locally grown options. Feel
free to substitute some spring greens for the cooked vegetables as
soon as they are available!

Ingredients:
• 1c sunflower seeds
• 1 t salt
• 1/3c yeast flakes
• 1t dried basil
• 5c water
• 4T corn starch
- - - - - - - - -
• 2c cooked chick peas
• 1/2c cooked corn
• 1/2c cooked peas
• 1/2c cooked cauliflower
• 1/2c cooked carrots

Soak the sunflower seeds in 1c of hot water for about 30 minutes.
Place into a blender, add 1c of water (cold) and the salt, basil and
yeast flakes and blend on high until smooth. Add 2c of water and blend
again. Pour into a large pot and heat. In the meantime dissolve the
corn starch in the remaining 1c of water and add to the pot. Bring to
the boil, stirring constantly. Boil for a few minutes, until
thickened. Then add the cooked vegetables and heat through. Serve on
pasta or brown rice.

Special Edition Farmers' Market Message

*Yes there is a seasonal recipe at the end of this message.
I know it's just been a few weeks since the last message, but the
snowdrops in my garden are blooming, seeds are planted in cold frames,
and there are some events and announcements we want you to know about
now.

Upcoming Event

The Mass Farmers Markets will have a booth at a very exciting
sustainable living expo happening in Boston this weekend –
Down:2:Earth, also known as D2E (www.d2eboston.com). Many of you may
already be planning to go, and they are seeking one or two volunteers
who can help staff the booth this Sunday, March 30th, from 10:30am –
2pm. Volunteering would involve hanging out at the booth, talking to
the public about farmers markets, and handing out information about
local markets. Volunteering also gets you free admission to the event,
which should be a lot of fun!

Please contact Hannah Freedberg, Outreach Director at Mass Farmers
Markets, if you are interested. You can e-mail her at
hannah@..., or you can call her at (781) 893-8222.

Technology update
Cheers to our Webmaster Hal for his elegant renovation of the website
at www.BelmontFarmersMarket.org. We now have improved navigation,
information for our vendor, a new top banner, and a cute little tomato
icon to help you find your way around. Plans for future development
include adding a calendar of events, posting additional photos, and
inviting budding videographers to post footage of Farmers' Market
related events.

While you're on the internet, waiting for the ground to warm up, check
out a few of these informative sources on local agriculture. For
updates on our very local Belmont Farm see Gretta informative blog at
http://belmontcsa.blogspot.com/ . I'd also like to recommend the blog
of an accomplished local gardener and photographer
http://carletongarden.blogspot.com/. Check the time lapse photo
gallery through flickr too.

Time to volunteer
We have many opportunities available, reply to this message for
further details or check the Volunteer Position description document
on the Yahoo group page:  www.BelmontFarmersMarket.org.
Do you know any High School Students? All BHS students are required to
commit to community service. Perhaps you know some ambitious and
outgoing students who are busy during the school year and could use a
fun, community based, meaningful way to accrue hours during the
summer? Volunteering with the Belmont Farmers' Market is the perfect fit!

There's no need to wait, however, or to be a student. We are currently
recruiting writers for Roots and Spouts, and contributors to this
newsletter. We also need individuals willing to assist with our
marketing efforts. Time commitment can be one hour one time up to as
much time as you like!

We are still lining up Thursday afternoon "market managers" to help
with the logistics of market days. You don't need to have extensive
training, and it's a great way to meet new people! Think about making
a commitment for just one day, to see how you like it. All market
managers work in teams, and you only need to commit to the first or
second half of the market day.

Finally, a recipe, courtesy the www.massfarmersmarkets.org, a group we
rely on as our tie to other markets and the state and federal
Departments of Agriculture.
Cabbage and Mushrooms over Pasta
Ingredients:
· 4 ounces fettuccine
· 1 tablespoon extra-virgin olive oil
· Two grindings of black pepper
· 3 ounces any mushrooms, sliced (wild foraged have the best flavor)
· 1 large onion, thinly sliced
· 1 medium carrot, cut into 1/8-inch strips
· 3 leaves Napa cabbage, thinly sliced, or 1 cup of shredded green cabbage
· A pinch of dried thyme or 1/2 teaspoon of fresh thyme
· Salt and pepper to taste
· 1 tablespoon extra-virgin olive oil
· 2 tablespoons grated Asiago Fresco cheese, or Cheddar, Monterey
Jack, or Provolone

1 Cook pasta until al dente. Drain, mix with olive oil and pepper, and
set aside. Save 1/4 cup cooking water to warm up the pasta later.
2 Sauté sliced onions with a pinch of salt in 1 tablespoon
extra-virgin olive oil until caramelized, about 10 minutes.
3 Add sliced mushrooms and carrots to the skillet. Season with thyme,
salt and pepper. Sauté until softened, about 4 minutes, then add
cabbage. Cook until everything is soft.
4 Heat up pasta in a skillet with 2 tablespoons of water, covered with
a lid.
5 Place heated pasta on a large plate. Top with cooked vegetables.
Sprinkle grated cheese on top. Toss to serve.
Serves 2-3

Nutrition information:
Mushrooms are rich in the mineral selenium, which could reduce cancer
risk. They are also rich in copper, and contain three B-complex
vitamins, including riboflavin, which helps produce energy in all
cells of the body. The beneficial phytochemicals in cabbage help
activate and stabilize the body's antioxidant and detoxification
mechanisms, which work to dismantle and eliminate cancer-producing
substances.
Recipe created by Anna Gershenson e Nutrition Information from Nancy
Stutzman and Anna Gershenson

Happy Saint Patrick's Day!
*Don't miss the Irish Farm themed recipe at the end of this message.
There are only 91 days and 13 weeks until our Thursday, June 12th,
2008 Opening Day of the third season of the Belmont Farmers' Market.
Our plans are in progress, and it looks to be the best season ever at
the market, especially with your help!

We are looking forward to many of our vendors from last year returning
plus some new ones this year. We have a list of vendors that we are
90% confident about, but not ready to release to the public, so you'll
have to stay tuned to the our newly updated and redesigned website at
www.BelmontFarmersMarket.org and e-newsletter. I can tell you that we
will have a terrific mix of fruits, vegetables, meats, eggs, cheese,
bread and specialty baked goods, honey, sauces, plants, and more!

We are also very excited to recruit volunteers for the season.  Our
market is entirely volunteer staffed and without new volunteers we
cannot sustain it. We are especially in need of Thursday afternoon
"market managers" to help with the logistics of market days. You don't
need to have extensive training, and it's a great way to meet new
people! Think about making a commitment for just one day, to see how
you like it. All market managers work in teams, and you only need to
commit to the first or second half of the market day.

Speaking of volunteers, we would like to extend a hearty welcome to
Jane Sherwin who will be taking the helm as editor in chief of our
acclaimed Roots and Sprouts print journal. The Belmont Farmers' Market
Committee thanks Gale Pryor for her two years of service as Roots &
Sprouts editor.  Gale established Roots and Sprouts as an eloquent
statement of the Farmers' Market's place in the Belmont community,
with the support of Dee Ippen, designer; and Laurie Levy, copy editor;
and a cadre of talented writers, including BFMC members-Andres
Aguirre, Chris Kimball, Joan Teebagy and Carlha Vickers.  Gale has
resigned, given family and work demands, but will continue to
contribute advice and support.

Jane Sherwin is a writer by profession and has a passionate interest
in Belmont's history as a "town of farms."  From before the start of
our first   season back in 2006, Jane has been an enthusiastic
Farmers' Market supporter and volunteer on Thursday market days.
What can we look forward to from Roots and Sprouts this season?
Newspaper publication is always subject to last minute revision, but
some themes we anticipate include an issue highlighting our
"Breakfast" themed market day, a review of Kitchen on Common a
relatively new restaurant in Belmont with an emphasis on locally
sourced ingredients, an interview with an intrepid localvore with
advice on eating seasonally and locally in New England, and an article
discussing the potential role of Farmers' Markets in providing quality
produce to low income individuals. Another possibility is to feature
an interview with the Head of Food Services of the Belmont Public
school system.

Any of these articles sound interesting to you? Do you have other
suggestions? Would you like to have your voice in print? Contact Jane
through the website, or the Belmontfarmersmarket@... email
address to inquire about becoming a Roots and Sprouts contributor. Or
if it's easier, just reply to this message and I (Chris Kimball) will
pass along your interest.

A Belmont Farmers' Market volunteer time commitment can be low,
medium, or sporadic - we have many ways to help. For detailed
information on the volunteer task descriptions, check the document at
the Belmont Farmers' Market Yahoo Group site which you can access
through the links that accompany this email. Please consider sharing
your creative, administrative, and collaborative talents with the
Belmont Farmers' Market!

In community related news, if you are looking for a sustainable
agriculture related employment opportunity, Community Farms in Waltham
is seeking a new Executive Director. To learn more about this great
organization and their job and volunteer opportunities, please check
their website at www.communityfarms.org.

Finally: an Irish Recipe in honor of Saint Patrick's Day (taken from
the Farmer's Almanac Website at www.almanac.com )
Corned Beef and Cabbage
Yield: 6 servings
     * 1/2 cup chopped onions
     * 1/2 cup chopped carrots
     * 3-pound corned beef brisket (for a vegetarian version try a soy
steak strip substitute)
     * 1/2 cup malt vinegar
     * 2 teaspoons mustard seed
     * 2 teaspoons coriander seed
     * 2 teaspoons whole peppercorns
     * 1 teaspoon dill seed
     * 1 teaspoon whole allspice
     * 1 bay leaf
     * 3 large onions, cut in wedges
     * 1 pound carrots, scraped and cut into 2-inch lengths
     * 1-1/2 pounds small thin-skinned potatoes, scrubbed
     * 3 pounds cabbage, cut in wedges

In a large stockpot (8- to 10-quart) place chopped onions and carrots,
corned beef and any liquid, vinegar, mustard seed, coriander,
peppercorns, dill, allspice, and bay leaf. Add water just to cover
beef. Cover pot and bring to a boil over high heat. Simmer until meat
is tender when pierced, about 2 to 3 hours. Add onion wedges, carrot
pieces, and potatoes to pot with corned beef. Place cabbage wedges on
top. Cover and return to boil over high heat (8 to 20 minutes). Reduce
heat and simmer until cabbage is tender, about 15 to 20 minutes. Using
a slotted spoon, remove vegetables to warm serving dishes. Using tongs
and slotted spoon, remove beef to cutting board; remove and discard
fat, and slice beef across the grain. Serve with coarse-grained Dijon
mustard.

Happy Valentine's Day! (Don't miss the recipe at the end of this message).

It's a few months away from our June 12th First day of our third
season of the Belmont Farmers' Market, but we are already working on
planning, and we could us e your help!

We are looking forward to many of our vendors from last year returning
plus some new ones this year. The steering committee is trying to
create a good mix of vegetable/produce providers; meat, egg, and honey
providers; and bakery vendors.

We are also very excited to recruit volunteers for the season.  Our
market is entirely volunteer staffed and without new volunteers we
cannot sustain it. We are especially in need of Thursday afternoon
"market managers" to help with the logistics of market days. You don't need to
have extensive training, and it's a great way to meet new people!

Other roles to fill include a marketing internship
position to help with Roots and Sprouts our acclaimed print
newsletter, musicians and performers for Thursday market days, and
writers and photographers for our publications and website. Time commitment can
be low, medium, or sporadic - we have many ways to help.

Consider sharing your creative, administrative, and collaborative talents with
the Belmont Farmers' Market! Contact
belmontfarmersmarket@... or visit www.BelmontFarmersMarket.org
for more information.

Though it is still winter, we are planning a local delivery for Sunday
February 17th from Not your Ordinary Farm.  The meat will be delivered
to Washington Street in Belmont, and if you would like to order please
contact Joan Teabagy at joanteebagy@... to order and for further
details. The price list is below. The pigs from Not Your Ordinary
Farms were raised and rotated on pasture with flexinet fencing.
Humanely raised, no hormones or antibiotics used.  For more
information on the pork or the farm, contact Judy at judysopenski@....

(Prices are per pound)
Pork chops – center cut
2 per pack (approx. 1.2-1.5 # per package)$8.00
Ham Slice, small ham – butt end $10.00

Sausage
Hot  Italian $9.00
Beer Braut $9.00
Chorizo $9.00
Breakfast Link (sage) $9.00
Andouille $12.00

(Price per package)
Bacon (12 ounces)  $8.00



Not Your Ordinary Farm's hams and bacon were maple cured and hickory
smoked by Green Mountain Smokehouse.

Finally a recipe to inspire your winter cooking creativity:

Black Bean Chorizo Burritos

3 tablespoons olive oil
2 cloves garlic, minced
1 medium size onion, chopped
1 green bell pepper, chopped
1 pound chorizo
2 cups cooked black beans, drained; canned is fine
1/2 cup green chile, chopped
1 jalapeno, seeded and chopped
8 large flour tortillas
sour cream
sliced black olives

Saute the garlic, onion and green bell pepper in the olive oil, then crumble the
chorizo in the pan and brown the meat. Drain off any excess fat. Mash the beans
and stir them into the pan along with the green chile and jalapeno and cook over
low heat until the beans are warm. Warm the tortillas, one at a time, in a
frying pan or microwave. Spoon two tablespoons of the bean and meat mixture
along the center of each tortilla, roll up and fold in the ends. Serve with
dollop of sour cream and garnish with black olives. 4 servings.

Agriculture related events in the Belmont Area - December edition

Contents:

T-Shirts
License Plates

LivableStreets Lecture

Selectmen Meeting results


Gift giving!

A beautiful Belmont Farmers' Market t-shirt is a terrific gift idea
that will help support the Belmont Farmers Market. Not available in
stores, these shirts are 100% organic cotton, and we have special
pricing to encourage you to buy one for the whole family. $10 for one,
$9 each for two, and $8 each for three or more. See the website for a
photo of the t-shirts, and to order online. You can also simply reply
to this email for further information. www.BelmontFarmersMarket.org.


Massachusetts Ag Tag

Just in time for your holiday gift-giving, the department of Motor
Vehicles is offering GIFT CERTIFICATES for agricultural license
plates. It's easy shopping and no trip to the mall necessary. And for
those who face this dilemma annually, you can plan to renew the plate
for the recipient every other year and get a jump start on future
shopping. Please note that the plates themselves will not be available
until 2008.

We will have forms available to mail you if you are interested, but if
you don't want to wait, please contact Mary Greendale at
mgreendale@... and we will try to expedite your order.

Remember, every Ag plate purchase helps ensure steady revenue for
local agriculture. If you want a specific number between 350 and
1,600, we will not charge you the extra $10 administrative fee. If
that's the case, be sure to include the number you want reserved. This
offer is for December only.


FREE Lecture

How Can Belmont Be More Bike and Pedestrian Friendly?

Date: Wednesday, Dec.12

Time: 7:30 to 8:30 pm

Location: Selectmen's Room at Town Hall (second floor). The meeting will also be
available on Local Cable television.

Sponsor: Sustainable Belmont

Two speakers from LivableStreets Alliance will discuss concrete ways
that Belmont can make our town more pedestrian and bike friendly. We
have asked them to keep in mind that the town has limited financial
resources. From a planning perspective, we expect this to be
thought-provoking lecture. We know it's a busy time of year, but we
hope you can make it. Below is some information about LivableStreets
Alliance. Although based in Cambridge, we've asked them to create a
presentation with Belmont's size, demographics and population in mind.


LivableStreets Alliance is a non-profit organization formed in July,
2005 that believes transportation has the power to make more
connected, livable cities and towns. We challenge people to think
differently and to demand a system that balances transit, walking, and
biking. Streets that are enjoyable to use will better support
neighborhoods and small business districts.

We:

     *Inspire a vision by sharing innovative transportation ideas from

around the world that encourages governments, communities, and the

public to think about the crucial role that transportation plays in

vibrant life.

     *Build partnerships with other advocacy groups, providing
resources,tools, and support that help them collaborate effectively and speak
with a more powerful voice.

     * Empower Communities, providing practical knowledge that helps them
envision better transportation and take charge of their neighborhoods.
     *Create change in the way government approaches projects, improving results.
We build consensus for balanced, actionable transportation plans that result in
more livable streets.


Finally, many of you may have seen on television or read about the
Farmers' Market Committee meeting with the Belmont Board of Selectmen.
Thanks to all who wrote in support of the market, and if you would
still like to write a review of your experience with the Farmers'
Market, there's still a need!


We had a great showing at the Selectmen's meeting of 13 well dressed
(wearing our t-shirts) committee members to meet with Belmont Center
Business owners and the three Selectmen. We were effectively granted
permission to hold the market in the same location in the summer of
2008, but we were asked to have a follow up meeting with the Belmont
Center business representatives which we are planning on. The follow
up meeting will give us a chance to brain storm ways that the market
can benefit the commerce in Belmont Center, and vice versa. There are
many good ideas about how to do this, and we look forward to building
those relationships.

At the meeting itself, The Farmers' Market was granted the honor of
"Most thorough packet of review material ever" by Angelo Firenze,
thanks to the creative and diligent work of the committee members who
compiled evidence of the work we have done to ensure that the market
will be as successful as possible.


Thanks also to those of you contributed on site or online to our
shoppers survey. The data we collected were impressive to the
Selectmen and are valuable tool to reflect on the success and impact
of the farmers' market to the town of Belmont and its citizens. We
plan to continue data collection this coming season, so if you see a
high school volunteer with a clip-board at the market, be a good sport
and spend 30 seconds with them to give your voice toward our market
review efforts.

Sustainable Agriculture related events are still coming this fall!
Read on for events to edify, entertain, and educate this fall. But first…

Help ensure that Belmont Farmers’ Market will have a 2008 season!

We need to your help as we gear up for our annual review with the
Belmont Selectmen’s committee meeting which will be Monday November
19th at 7pm in the Selectmen's Room at Town Hall in Belmont.

Please come to show your support of the Belmont Farmers’ Market. We
still need approval from the Selectmen in order to exist next year.
Your personal input is what we need now.

Take just one or two minutes to write some thoughts on how the Belmont
Farmers’ market is an asset to Belmont. Personal experiences are
valuable. We hope to demonstrate to the Selectmen that the Belmont
community supports and values the BFM and that the market should be
allowed to exist next year.

You can help by replying to this email. Your comments will be
compiled, and can be anonymous if you wish. It would, however, be
meaningful to the Selectmen if you are willing to share your name and
perhaps how long you have been a Belmont resident.

Strengths and successes of the Market 2007 season:
• Provided a vibrant market for over a dozen small, local businesses
• Created connections among Belmont residents and with their local
food producers
• Generated additional business for existing Belmont Center Merchants
• Worked with Belmont Light Department and Health Department to
educate citizens and disseminate information.
• Community interaction:
o Film series
o Performers
o WIC and Food Stamps approved vendor
o Apple contest
o Roots and Sprouts print newsletter
o E-newsletter with updates, information, and networking with other
markets
o Website at www.BelmontFarmersMarket.org
o Market logo bags, t-shirts, and postcards



EVENTS:
Tonight! Tune into WBUR at 10pm for the Diane Rehm show to hear a
lively discussion around the Farm Bill Debate. You can also listen to
the show on demand through http://wamu.org/programs/dr/
• Dan Morgan, special correspondent, Washington Post and fellow,
German Marshal Fund of the United States
• Ken Cook, president, Environmental Working Group
• Tom Buis, president, National Farmers Union
• Ron Kind, Democrat,Wisconsin. 3rd District
Monday you can hear Ken Cook in person:
November 12, 2007 Henrietta's Table private dining room
One Bennett Street, Cambridge 6:00 - 8:00 p.m.

You are invited to join Environmental Working Group President Ken Cook
For wine, locally-sourced hors d'oeuvres, and a lively presentation

"Turning Farm Policy into Food and Environmental Policy:
Lessons from the 2007 Farm Bill"

RSVP to comfort@... or (202) 939-9123 by Friday, November 9, please.

No donation is required but contact information and contributions will
be requested
For more information about EWG and its policy-rattling research:
www.ewg.org

Tuesday, Nov 13: Feature Film: Big Night
Belmont Public Library
6:30 pm, snacks; 7:00 pm, screening.

BELMONT FARMERS’ MARKET “FOOD ON FILM” PRESENTS
Primo and Secondo are brothers who have emigrated from Italy to open
an Italian restaurant in America. Primo is the irascible, gifted chef,
determined not to squander his talent on making the “red sauce” dishes
that customers expect. Secondo is the smooth front-man, trying to keep
the restaurant financially afloat. The owner of the nearby Pascal's
restaurant, enormously successful (despite its mediocre fare), offers
a solution"he will call his friend, a big-time jazz musician, to play
a special benefit at their restaurant. Primo begins to prepare his
masterpiece, a feast of a lifetime, for the brothers' big night.
directed by Campbell Scott and Stanley Tucci

Starring Tony Shaloub and Stanley Tucci. With Marc Anthony, Minnie
Driver, Isabella Rossellini, Campbell Scott.
1996, 109 minutes, rated R.


Traffic Panel Discussion
What’s traffic like in your neighborhood? Hear about ways of
mitigating it: local shuttle buses, expanded T service, traffic
calming, bike trails.

When:  Thursday, Nov 15, 7:15 pm
Where:  First Church Belmont Parish Hall 404 Concord Ave

Moderator: Anne Paulsen, former Belmont State Representative

Panelists:
Belmont Office of Community Development: Glenn Clancy, Director
Nelson/Nygaard Consulting Associates: Jason Schrieber, AICP, Principal
128 Business Council: Caroline Connor, Executive Director
Charles River Transportation Management Association: Jim Gascoigne,
Executive Director
MassCentral Rail Trail Coalition: Craig Della Penna, Coordinator
MBTA: Joe Cosgrove, Director of Planning; Sandra Clarey, Service Planner

SPONSORED BY THE BELMONT CITIZENS FORUM
www.belmontcitizensforum.org
info@...

Thanksgiving Farmers' Market
Sunday, November 18, 10:00 a.m. - 2:00 p.m.;
http://www.historicnewengland.org/visit/homes/casey.htm Saunderstown,
R.I.  Free.
Don't miss this great opportunity to pick up all the trimmings for
your big feast.

Ongoing: From Dairy to Doorstep: Milk Delivery in New England, 1860-1960
Oct. 15, 2007, through Jan. 20, 2008
Adams Gallery at Suffolk University Law School
Open to the public from 9 a.m. to 7 p.m. daily.
This exhibit, organized by Historic New England, chronicles the
origins of home milk delivery and the heyday of the milkman. Suffolk
is in downtown Boston, which is lovely this time of year.
From Dairy to Doorstep: Milk Delivery in New England, 1860-1960 tells
of the rise and eventual decline of the milkman through historic
photographs, advertisements and artifacts, such as old-time glass milk
bottles, gadgets for separating cream, and toys.
The exhibit includes videotaped oral history selections that reveal
how the milkman touched the lives of his customers.
From Dairy to Doorstep explains and gives meaning to items associated
with milk production, milk delivery, and milk consumption.  Visitors
will recognize signs, advertising, uniforms, dairy goods and milk bottles.
From Dairy to Doorstep: Milk Delivery in New England 1860 - 1960
Oct. 15, 2007, through Jan. 20, 2008
Adams Gallery at Suffolk University Law School
Open to the public from 9 a.m. to 7 p.m. daily.
RECIPE: Finally, a fall soup recipe to make use of some winter squash
(Halloween Pumpkin?) you may have picked up from a local farm.
Roasted Pear-Butternut Soup with Crumbled Stilton
Makes 6 servings, 1 1/3 cups each
Ingredients
2 ripe pears, peeled, quartered and cored
2 pounds butternut squash or pumpkin, peeled, seeded and cut into
2-inch chunks
2 medium tomatoes, cored and quartered
1 large leek, pale green and white parts only, halved lengthwise,
sliced and washed thoroughly
2 cloves garlic, crushed
2 tablespoons extra-virgin olive oil
½ teaspoon salt, divided
Freshly ground pepper to taste
4 cups vegetable broth or reduced-sodium chicken broth, divided
2/3 cup crumbled Stilton or other blue-veined cheese
1 tablespoon thinly sliced fresh chives or scallion greens
  Instructions
1. Preheat oven to 400F.
2. Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon
salt and pepper in a large bowl; toss to coat. Spread evenly on a
large rimmed baking sheet. Roast, stirring occasionally, until the
vegetables are tender, 40 to 55 minutes. Let cool slightly.
3. Place half the vegetables and 2 cups broth in a blender; puree
until smooth. Transfer to a large saucepan. Puree the remaining
vegetables and 2 cups broth. Add to the pan and stir in the remaining
1/4 teaspoon salt.
4. Cook the soup over medium-low heat, stirring, until hot, about 10
minutes. Divide among 6 bowls and garnish with cheese and chives (or
scallion greens).
Tips Cover and refrigerate for up to 3 days or freeze for up to 1
month. Add more broth when reheating, if desired.

LAST THURSDAY AT THE MARKET:
The Market is open 1 pm to 5:30 pm*

FEEDBACK?
I'd like to request reader feedback on this newsletter. Did you find
it interesting? Too short or too long? Are there particular subjects
you would like to see covered? Reply to this email with your thoughts.

The current plan is to send out monthly Sustainable Agriculture emails
throughout the winter on first Wednesdays, and then start up again
with the weekly newsletter next spring as we count down for opening day!

WEATHER: Thursday will be classic late October, highs in the 50s, It
will be rainy in the morning, but promises to clear up by afternoon.
<http://www.weather.com/weather/local/02478 >

To find us on try using this Google Map
http://maps.google.com/maps?f=q&hl=en&q=Cross+street+at+Channing+road
Please check the website at www.belmontfarmersmarket.org for more
information on the market, its vendors, and how you can get involved,
plus the calendar of events. There's a chance for your feedback on
customer opinion survey. Read the latest Roots and Spouts with
articles on Local Eating in Winter, Canning and preserving, and the
Chickens who live in Belmont.

Buy a T-SHIRT! Show your support of the Belmont Farmers' Market, and
clothe your self elegantly at the same time. T – shirts come in small
through XL on natural 100% organic cotton with our widely acclaimed
Belmont Market Logo. $10 each at the market. If you want a shirt, but
cannot make it to the market, send an email to
belmontfarmersmarket@... to arrange to pick one up or have one
delivered.

PUMKIN DECORATING!
The Belmont Farmers' Market Committee will provide non-toxic supplies
to decorate a pumpkin (or squash!).  Our vendors will also have
pumpkins for sale.

MUSIC: Leah Meyer, of Chenery Middle School, will be playing the
French Horn at 2:45pm.

LINKS: Check this link for a printable calendar of the time frame for
the availability of  Massachusetts grown crops.
http://www.mass.gov/agr/massgrown/Availability.pdf

EVENTS:
1. If you have time this afternoon, troop over to Davis Square for the
Growing Healthy Family Festival
Wednesday, October 24th, 3-6pm at the Davis Square Farmers' Market in
Somerville
(Located on Day St., in the parking lot behind the Post Office) Rain
or Shine
There will be food samples, games, and prizes. Do the Scavenger Hunt
and Win A Prize! (Both adult and kid prizes.)

Sunday, October 28
7pm to 9pm
Belmont High School
221 Concord Avenue

2. Panel Discussion:
Confronting Climate Change in the Northeast U.S.

How will global warming affect the economy, enviornment and quality of
life of the northeastern United States? What can we do to reduce our
contribution to climate change?
Featuring:
• Dr. Peter Frumhoff, Director of Science and Policy, Union of
Concerned Scientists, and Chair, Northeast Climate Impacts Assessment
(NECIA) Synthesis Team
• Will Brownsberger, State Representative, 24th Middlesex District

Sponsored by Sustainable Belmont and cosponsored by the Belmont Public
Schools, the Belmont Vision 21 Implementation Committee, the Belmont
League of Women Voters, and the Lexington Global Warming Action Coalition

For more information, email: sustainablebelmont@...

3. Wednesday, October 31st:
Author Amelia Saltsman Stops for Lunch
  As harvest season starts to wind down, chef Ana Sortun and her
husband, Siena Farms farmer Chris Kurth, welcome author Amelia
Saltsman to Oleana for a bountiful fall lunch. Sortun will be using
farm-fresh ingredients to prepare recipes from Saltsman's book, The
Santa Monica Farmer's Market Cookbook, which celebrates local growers
and purveyors as well as sustainable farming. On the afternoon's menu:
California salad rolls with Asian pear almond butter; salmon wrapped
in cabbage with creamy watercress sauce; and the ultimate lemon bar.
Not only will guests get to enjoy the lovely lunch menu (priced at $40
per person), they'll have a chance to pick up a signed copy of the
cookbook and learn a little about sustainable farming and the
importance of buying locally. Call Oleana at 617.661.0505 or drop an
email to info@... to reserve your spot.

4. FILM:
Mark your calendars for:
Nov 13: Feature Film: Big Night, directed by Campbell Scott and
Stanley Tucci
Primo and Secondo are two brothers who have emigrated from Italy to
open an Italian
restaurant in America. Primo is the irascible and gifted chef,
brilliant in his culinary
genius, but determined not to squander his talent on making the
routine dishes that
customers expect. Secondo is the smooth front-man, trying to keep the
restaurant
financially afloat, despite few patrons other than a starving artist
who pays with his
paintings. The owner of the nearby Pascal's restaurant, enormously
successful
(despite its mediocre fare), offers a solution - he will call his
friend, a big-time jazz
musician, to play a special benefit at their restaurant. Primo begins
to prepare his
masterpiece, a feast of a lifetime, for the brothers' big night.
Starring Tony Shaloub and Stanley Tucci. With Marc Anthony, Minnie
Driver, Isabella
Rossellini, Campbell Scott. 1996, 109 minutes, rated R.

VICTORY GARDEN:
The Community Gardens at Rock Meadow creates individual garden plots
for the use of local residents of Belmont and neighboring towns.  The
gardens are located off of Mill Street, in the southeast corner of
Rock Meadow.  There are approximately 120 plots within the garden
area, and while many of the gardeners have rented plots for years,
there are plenty of openings for new members.

The individual plots vary in size, but generally provide adequate area
for a family to plant a few types of crops, and maintain with relative
ease.  Some of the plots have been recently gardened, others have been
fallow for some period of time.  Gardeners agree to actively maintain
the plots during the growing season, and it is understood that failure
to use the garden will result in the forfeiture of the plot assignment
next year.

The gardens have an easily accessible water supply, and the cost of
the water is included in the nominal rental fee of $25.00 per year.
Improvements, such as fencing or ornamental features, are at the
discretion of the gardener, and alumni always have the right to retain
use of the same plot from year to year.  All plots are suitable for
growing vegetables, herbs or flowers.

If you are interested in registering for a plot, or would like more
information, please contact Mary Trudeau at the Belmont Conservation
Commission office. (mtrudeau@... )

RECIPE: A way to use up a little extra locally grown pumpkin:
HALLOWEEN PUMPKIN COOKIES
1 stick butter or margarine
1/2 c. sugar
1 egg
1/2 c. cooked local pumpkin
1/2 tsp. vanilla
1 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon

Preheat oven to 375 degrees. Cream the butter and sugar together in
bowl. Add egg, pumpkin and vanilla. Sift dry ingredients together and
add to bowl. Mix. Drop by tablespoon onto greased cookie sheet. Bake
for about 15 minutes or until lightly browned.
*Don't forget! Daylight savings time ends on November 4th. We will
swap an hour of sunlight in the evening, for an earlier start to the
morning light. Check this interesting website for an explanation, and
a tool to look at regional differences in setting our clocks.
http://webexhibits.org/daylightsaving/c.html

THURSDAY AT THE MARKET:
Please note: New hours are 1 pm to 5:30 pm. Think about coming early
for the pick of the crops, and a lovely post lunch meander.

WEATHER: Thursday will be very fall like, highs in the 60s, with a
chance of rain. Come anyway! <http://www.weather.com/weather/local/02478 >

To find us on try using this Google Map
http://maps.google.com/maps?f=q&hl=en&q=Cross+street+at+Channing+road
Please check the website at www.belmontfarmersmarket.org for more
information on the market, its vendors, and how you can get involved,
plus the calendar of events. See our newly posted photos, and access
the award winning apple recipes! There’s a chance for your feedback on
customer opinion survey.

PRESS:
Thanks to Cassie Norton for the excellent article featured in the
Belmont Citizen-Herald last week.
http://www.wickedlocal.com/belmont/homepage/x1671340596 Cassie’s
engaging writing style summarizes the success of our two year old
market while highlighting the Apple Contest as a mouth watering topic
of discussion. Highly worth reading, and consider adding a comment to
participate in our community discourse.

LINKS: Check this link for a printable calendar of the time frame for
the availability of  Massachusetts grown crops.
http://www.mass.gov/agr/massgrown/Availability.pdf

VENDOR NEWS:
The 18th will be the last Market Day that Merrimack Valley Apiaries
will be at for the season, so be sure to visit and get honey and get
their contact information if you wish to purchase honey during the off
season. www.mvabeepunchers.com

North Star Farms will have a Fall Specials Table (2 for 1 Sale) and
will be running specials for the remainder of the season.

EVENTS:
KITCHEN ON THE COMMON will present a Taste of the Fall Harvest
Menu
Shaved kohlrabi with lemon-herb vinaigrette
Celeriac and apple salad "bonne femme"
Slow cooked broccoli with garlic and red pepper flakes
Braised escarole and pork shoulder
Winter squash gratin
Warm salad of napa cabbage & radicchio with crumbled blue cheese & bacon

These are just a few of the recipes chef Joh Kuboko will prepare for
this tasting on Sunday afternoon. Joh will join us, share his recipes
and answer questions about cooking with fall vegetables. It’s is a
tasting event, not a meal. You will go home with recipes in hand,
cooking tips in mind and an appetite for fall veggies!

When: Sunday, October 21, 3:00-4:30
Where: Kitchen on Common, 442 Common St., Belmont (Cushing Square)
Cost: $20/adult. $10/child ages 6-15. Reservations are required. Reply
to this email for further information.

FOOD FOR FREE: is an organization responding to local hunger by
rescuing fresh food that might otherwise go to waste and distributing
it within the emergency food system (primarily in Cambridge and
Somerville) where it can reach those in need.  Every week, Food for
Free picks up produce and baked goods at the end of some local markets
that would not be able to be sold at subsequent markets. Though they
do not currently pick up at the Belmont Market, they are a valuable
asset to the greater Boston Farmers’ Markets and needy citizens in
general. Their fund raiser is at MIT this Thursday from 6-10 and will
feature hometown heroes Click and Clack of "Car Talk" (Tom and Ray
Magliozzi) as well as delicious food from local restaurants,
foot-stomping music and a silent auction.  Check their website for
further details on the dinner and more info about this group.
http://www.foodforfree.org

SPEAKER:
"Sunlight is Life - The Path Toward a Sustainable Future with Wind and
Solar Powered Buildings" by Steven Strong, President of Solar Design
Associates of Harvard, Mass. Hosted by the Lexington Global Warming
Action Coalition, the talk will be in Cary Hall, 1605 Mass. Ave.,
Lexington, on Sunday night, Oct. 21, at 7:30PM.

"Sunlight is Life" weaves technology, politics and social policy
together with humor and compelling graphics to clearly demonstrate
that the end of the era of cheap oil is upon us and that renewable
energy is ready here and now to help define the path to a sustainable
future in the post-petroleum world. Free admission. www.lexgwac.org

FILM: Another agriculture-related event to attend this week is the
Boston showing of the Documentary "King Corn." See www.KingCorn.net
this fast paced, funny documentary should make fascinating watching,
and it opens at the Coolidge Corner theater this Friday for three
showings. http://www.coolidge.org/showtimes

King Corn Description: America's fast-food empire is fueled by a
secret ingredient: corn. High fructose corn syrup makes the sodas
sweet, corn-fed beef makes the burgers fat, and corn oil crisps the
fries. As college buddies Ian Cheney and Curt Ellis find out, their
junk food generation has grown up eating so much corn that if you test
their hair" it’s actually made of the stuff. King Corn follows Ian and
Curt to a tiny town in the middle of Iowa, where they plant and grow
an acre of America’s most powerful crop, and attempt to follow its
fate as food. What they find is alternately hilarious and horrifying:
genetically modified seeds and home- brewed corn syrup, a bumper crop
of obesity and diabetes, and a government paying farmers to grow a
commodity crop that can make us sick.

VICTORY GARDEN:
The Community Gardens at Rock Meadow creates individual garden plots
for the use of local residents of Belmont and neighboring towns.  The
gardens are located off of Mill Street, in the southeast corner of
Rock Meadow.  There are approximately 120 plots within the garden
area, and while many of the gardeners have rented plots for years,
there are plenty of openings for new members.

The individual plots vary in size, but generally provide adequate area
for a family to plant a few types of crops, and maintain with relative
ease.  Some of the plots have been recently gardened, others have been
fallow for some period of time.  Gardeners agree to actively maintain
the plots during the growing season, and it is understood that failure
to use the garden will result in the forfeiture of the plot assignment
next year.

The gardens have an easily accessible water supply, and the cost of
the water is included in the nominal rental fee of $25.00 per year.
Improvements, such as fencing or ornamental features, are at the
discretion of the gardener, and alumni always have the right to retain
use of the same plot from year to year.  All plots are suitable for
growing vegetables, herbs or flowers.

If you are interested in registering for a plot, or would like more
information, please contact Mary Trudeau at the Belmont Conservation
Commission office. (mtrudeau@... )

RECIPE: Turkey and Vegetable Chili Verde
This wonderfully tasty version of chili uses turkey though you could
substitute ground beef, vegetarian ground round, or tofu. It’s a great
way to enjoy the health benefits of kale.
	 Prep and Cook Time: 30 minutes

Ingredients:
• 1 medium onion, chopped
• 3 medium cloves garlic, chopped
• 1 lb ground turkey
• 1 4oz can diced green chili
• 1 15 oz can of diced tomatoes
• 4 cups + 1 TBS chicken broth
• 4 cups finely chopped kale
• 1 15 oz can pinto beans, drained and rinsed
• 2 TBS chopped fresh oregano
• 3 TBS chopped fresh cilantro
• salt and black pepper to taste
Directions:

1.Heat 1 TBS broth in a medium soup pot. Sauté onion, add garlic and ground
turkey with just a pinch of salt and pepper. Continue to sauté,breaking up
turkey for another 5 minutes.
2.Prepare kale by removing stems and chopping fine. Rinse and drain in colander.
3.Add diced tomatoes, chili, and broth to turkey mixture and bring to a boil on
high heat. Stir in kale, reduce heat to medium and simmer
for another 10 minutes.
4.Add beans, simmer for another couple minutes and add herbs, salt and pepper.

A quick update, to make the proverbial hay while the sun shines, the
Belmont Farmers' Market will be open right at 1pm and go until 5:30 pm.

Please consider coming at 1pm to support the farmers, catch a late
lunch or dessert, and pick up the cream of the crop harvest.

Thanks!

THURSDAY AT THE MARKET:
Please note: October 11th the market closes one hour earlier, as it's getting
dark! New hours are 2 pm to 5:30 pm

WEATHER: Thursday will be very fall like, highs in the 60s, with a
chance of rain. Come anyway! <http://www.weather.com/weather/local/02478 >

To find us on try using this Google Map
http://maps.google.com/maps?f=q&hl=en&q=Cross+street+at+Channing+road
Please check the website at www.belmontfarmersmarket.org for more
information on the market, its vendors, and how you can get involved,
plus the calendar of events. See our newly posted photos! You can also
help give us valuable feedback by filling out our quick customer
opinion survey.

Apple Contest Award Winners! Pleased to announce the winners of the
2007 Belmont Farmers' Market Apple contest.
GRAND PRIZE
Larry Weathers Apple Crostada: See recipe online at
www.belmontfarmersmarket.org
ELEMENTARY SCHOOL
First  Becca Tananbaum  Shortbread Apple Pie
Second  Julia Siegel  Applesauce Cake
Third  James, Madelene, and Francesca Celi-Kitch  Nonna's Applesauce
MIDDLE SCHOOL
First  Frances Mooney  Pear,  Apple and Cranberry Crisp
Second  Sally Rifkin and Abby Shuster  Apple Sorbet
Third  Rebecca MacInnes  Apple Dessert
HIGH SCHOOL
First  Emily Rourke  Apple Crumble
ADULTS
First  Carol Martin  Apple Cake St. Amand
Second  Betsy George  Apple Crisp
Third  Ariane Belkadi  Crepes filled with Cranberry Applesauce

Thanks again to our judges:
*  Paul Browne, head of Belmont Schools Food Services
*  Delores Keefe, Belmont Town Clerk
*  Cassie Norton, Belmont Citizen-Herald reporter
*  Bob Sargent, Flora restaurant in Arlington
*  Scott J. Soares, Acting Commissioner of the Massachusetts
Department of Agricultural Resources
*  Martha Sweet, Federation of Mass. Farmer's Markets

We'd also like to thank the local institutions who provided the gift
certificate awards including Belmont Toys, Kitchen on Common, Terra
Firma, Charlesbank Books, Stone Hearth Pizza and the Farmers' Market
Committee.

LINKS: Check this link for a printable calendar of the time frame for
the availability of  Massachusetts grown crops
http://www.mass.gov/agr/massgrown/Availability.pdf

EVENTS:
Saturday, October 13, 2007 in Cambridge Harvest Festival 2007
Check out this celebration of the school garden harvest and local food
systems from 11am to 4pm at Amigos & M.L. King Schools, 100 Putnam
Ave., Cambridge 02139.

Learn more about the importance and pleasures of local produce and
whole food at this family-friendly annual event held at a public
school in Cambridge. Meet area farmers and sample what they grow.
Visit the hands-on 'food court' featuring two dozen booths where
children and adults can learn how food is made, have a chance to taste
it and even try their hand at making it themselves-including fresh
apple cider, pasta and cheese. See live animals that make the food we eat,
including bees, ducks and the worms that keep our gardens healthy. Be sure and
tour the school garden and see the outdoor classroom an urban school uses for
teaching elementary and middle school. See http://citysprouts.org/ for more
information.

Monday October 15th 7pm One more event to put on your calendar, Vandana
Shiva will be speaking in Cambridge next Tuesday evening at 7pm at the
Cambridge Family YMCA 820 Mass. Ave. See this Local Harvest Listing
for further information.
http://www.localharvest.org/event.jsp?id=13592

Vandana Shiva is a
physicist, eco-feminist, environmental activist, and author. The
author of Earth Democracy, Water Wars, Staying Alive, and several
other books and articles lays out, in practical steps and far reaching
concepts, a program to ensure food and agriculture become more
socially and ecologically sustainable.

PERFORM!
We are still looking for brave souls interested in performing at the
market. It's a great way to get some practice before a welcoming and
kind audience. Professional talent not required. Email
belmontfarmersmarket@... or respond to this email to sign up for
times.

RECIPE: In case you are tiring of all the apple desserts, here's a
fall friendly recipe using another seasonally available product:

African pumpkin and peanut stew

3/4 cup dried black-eyed peas, soaked overnight, or canned
olive oil
1 onion, peeled and chopped
3 cloves garlic, peeled and minced
1 red and 1 green hot chili, seeded and finely chopped
2 inch piece of fresh ginger, peeled and finely chopped
1/2 tablespoon brown sugar, tightly packed
1 teaspoon ground cinnamon
1 1/2 teaspoons cumin powder
1 medium butternut squash, peeled, seeded and cut into small pieces
1 1/2 cups water
1/4 cup peanut butter
sea salt and freshly ground black pepper
1/2 cup unsalted roasted peanuts, chopped
1 bunch fresh coriander, chopped

Soak the black-eyed peas overnight, then drain, rinse and place in a
large saucepan well covered with fresh water. Bring to the boil, boil
hard for 5 minutes, then reduce the heat and let simmer for 45-60
minutes until tender. Drain.
While the beans are cooking, start the rest of the stew. Heat the oil
in a large saucepan over medium heat. Add the onion and cook,
stirring, for 7 minutes or until the onion is softening. Add the
garlic, chili, ginger, brown sugar, cinnamon and cumin and cook for
another minute. Add the pumpkin and 1 cup of water, and stir well.
Measure out the peanut butter, and then gradually stir in the
remaining 1/2 cup of water to form a thin paste. Add this to the stew,
bring to the boil, then reduce the heat and simmer for about half an
hour, until the pumpkin is tender. Taste for seasoning and add salt
and pepper as needed. Add the drained, cooked black-eyed peas and the
chopped peanuts, stir through, and let simmer for another 5-10 minutes.
Serve over rice, with some chopped coriander leaves sprinkled over.


BONUS RECIPE:
Larry Weathers' Prize Winning Apple Crostada Recipe
Crust
Mix together these dry ingredients
1 and 1/2  c  white flour
quarter t  baking powder
quarter t  salt
and then cut in and add:
Butter  one half c
Sugar 2 T

Add, tossing lightly:
1 egg beaten with 2 T ice water and 1 t vinegar

Roll dough on floured surface or between plastic or wax paper and
chill while
preparing topping.  Dough will be thin, and can be a free-form
rectangle of about
10 x 14" or a circle or any shape you like!

Topping
Thinly slice 3-4 large peeled apples
Toss with a mix of a quarter cup flour and one half cup sugar

Sprinkle
2 T lemon juice
cinnamon to taste (but heavy is good!)
Add a small dash of vanilla, tossing to coat the apples.

Place dough on parchment paper on a cookie sheet.  Top with one layer of the
apple mixture tightly spaced on the entire crust and then sprinkle with one
quarter cup additional sugar.

Bake at 400 for 15 minutes, 375 for 15 additional minutes or until golden brown
as desired.

Remove/ separate parchment with long knife/slide onto rack to cool.
Best eaten within a few hours. Crust may get soggy overnight.

THURSDAY AT THE MARKET: The first October market day!

*Check for the October Harvest inspirational recipe at the end of the email

WEATHER: Thursday will be a bit of a summer reprieve, high of 83,
partly cloudy. Good day for apple eating! <
http://www.weather.com/weather/local/02478>

To find us on try using this Google Map
http://maps.google.com/maps?f=q&hl=en&q=Cross+street+at+Channing+road
Please check the website at <www.belmontfarmersmarket.org> for more
information on the market, its vendors, and how you can get involved,
plus the calendar of events. See our newly posted photos! You can also
read the latest edition of our paper newsletter, "Roots and Sprouts",
and help give us valuable feedback by filling out our quick customer
opinion survey. Please take a moment to read the results of our
customer survey as well:
http://www.belmontfarmersmarket.org/community/survey-2007-results.html
We report on general satisfaction, the other merchants our market
customers patronize, parking concerns, and a 97% satisfaction level
with our current location!

BAKE: We are looking forward to our second annual apple contest
tomorrow! The judges lined up for this year's competition are:
*  Paul Browne, head of Belmont Schools Food Services
*  Delores Keefe, Belmont Town Clerk
*  Cassie Norton, Belmont Citizen-Herald reporter
*  Bob Sargent, Flora restaurant in Arlington
*  Scott J. Soares, Acting Commissioner of the Massachusetts Department of
Agricultural Resources
*  Martha Sweet, Federation of Mass. Farmer's Markets

Awards include gift certificates to Belmont Toys, Kitchen on Common,
Terra Firma, Charlesbank Books, Stone Hearth Pizza and the Farmers'
Market. Awards go to the top three entries in each of four categories:
  Adult (over 18), pre- and elementary school (to Grade 4), Middle
School (Grades 5 through 8), and High School (Grades 9 through 12),
with an additional award to the overall best dessert entry.

You can download an entry form along with apples at the market, or use
the form available on the website
http://www.belmontfarmersmarket.org/community/dessert-contest-2007.html
  There is also a copy posted to the Belmont Farmers Market yahoo group site that
these emails are sent through.

MOVIE NIGHT: Come next Tuesday, October 9th to the Belmont Public
Library. 6:30 pm, refreshments: 7:00 pm, screening.
Tuesday, Oct 9:  PBS Documentary: Food for the Ancestors
A culinary/historic exploration of the Mexican celebration the Days of
the Dead (Dias de los Muertos), Mexican traditions, and ancient ways
of life that exist today, as seen through the lens of Mexican cuisine. Puebla,
where the film takes place, is perhaps Mexico's greatest
culinary region and birthplace of mole poblano, the greatest of all
Mexican dishes. It's also where some of the most ancient pre-Hispanic
foods are still eaten, such as the much-beloved chapulines, or
grasshoppers. Come early for Mexican goodies! A PBS film. 2006, 60
minutes.

LINKS: Check this link for a printable calendar of the time frame for
the availability of  Massachusetts grown crops
http://www.mass.gov/agr/massgrown/Availability.pdf

PERFORM!
We are still looking for brave souls interested in performing at the
market. It's a great way to get some practice before a welcoming and
kind audience. Professional talent not required. Email
belmontfarmersmarket@... or respond to this email to sign up for
times.

RECIPE: This tasty, unconventional dessert makes use of two fall
harvest products, carrots and apples all wrapped up into a frosted cake!

CARROT APPLE CAKE:
Recipe for a baked carrot apple cake with cream cheese frosting. This
cake recipe makes 2 round layers.
Ingredients:
1 1/2 cups sugar
1 cup vegetable oil
3 eggs
2 teaspoons vanilla
2 cups sifted all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups shredded carrots
1 cup chopped apples
1 cup golden raisins
1 cup chopped pecans

Pecan Cream Cheese Frosting:
2 (3oz) pkgs cream cheese, softened
1 tablespoon milk
2 teaspoons vanilla
dash salt
1 box (1lb) confectioners' sugar -- sifted
1/2 cup chopped pecans

PREPARATION:
Combine first 4 ingredients in a large bowl; blend well. Sift together
the dry ingredients; add to the first mixture and mix well. Stir in
remaining ingredients. Pour into 2 greased and wax paper lined 9-inch
cake pans. Bake at 350 35 to 45 minutes until center of cake is firm
to touch, and a toothpick inserted into the middle of the cake comes
out clean.

Cool in pans 10 minutes. Remove from pans and finish cooling on cake
racks. Frost with Pecan Cream Cheese Frosting.
Frosting: In a medium bowl blend first 4 ingredients thoroughly.
Gradually beat in sifted sugar until frosting is smooth and of
spreading consistency. Fold in pecans.

THURSDAY AT THE MARKET: The first official fall market day!

*Check for the September Special Recipe at the end of the email

WEATHER: Thursday will remind you of a high-summer stormy day, low 80s
and chance of thunderstorms. < http://www.weather.com/weather/local/02478>

To find us on try using this Google Map
http://maps.google.com/maps?f=q&hl=en&q=Cross+street+at+Channing+road
Please check the website at <www.belmontfarmersmarket.org> for more
information on the market, its vendors, and how you can get involved,
plus the calendar of events. See our newly posted photos! You can also
read the latest edition of our paper newsletter, "Roots and Sprouts",
and help give us valuable feedback by filling out our quick customer
opinion survey. Please take a moment to read the results of our
customer survey as well:
http://www.belmontfarmersmarket.org/community/survey-2007-results.html
We report on general satisfaction, the other merchants our market
customers patronize, parking concerns, and a 97% satisfaction level
with our current location!

BAKE: We are looking forward to our second annual apple contest! The
judges lined up for this year's competition are:
* Paul Browne, head of Belmont Schools Food Services
* Hannah Freedberg, Federation of Mass. Farmer's Markets
* Bob Sargent, Flora restaurant in Arlington
* Scott J. Soares, Acting Commissioner of the Massachusetts Department
of Agricultural Resources

You will be able to pick up an entry form along with apples at the
market, or use the form available on the website
http://www.belmontfarmersmarket.org/community/dessert-contest-2007.html
. There will also be a copy posted to the yahoo group site that these
emails are sent through. Also, if you think you have what it takes to
be a judge of the 2007 Belmont Apple competition please contact the
committee by replying to this email, or applying through the website.
Ah the glamour, the power…
Massachusetts Harvest for Students Week: September 24-30, 2007 is the
first annual Massachusetts Harvest for Students Week. During the week,
schools and colleges across the state will purchase, serve, and
highlight fresh locally grown food on their menus. Schools will also
be encouraged to focus on the benefits of locally grown foods in the
classroom, including school gardens, trips to farms, and agricultural
themes in the classroom. Check the website for a wealth of tools
relevant to parents, students, educators and Massachusetts citizens.
http://massfarmtoschool.org
National Honey Month: September is National Honey Month. You will find
locally produced honey for sale at the Belmont Farmers' market, and
learn more about the process of keeping bees from our honey vendors.
See also the fabulous and informative website maintained by the United
States Honey board at www.honey.com
MOVIE NIGHT: Mark your calendar for this upcoming fall film, shown at
the Belmont Public Library. 6:30 pm, refreshments: 7:00 pm, screening.
Tuesday, Oct 9:  PBS Documentary: Food for the Ancestors
A culinary/historic exploration of the Mexican celebration the Days of
the Dead (Dias de los Muertos), Mexican traditions, and ancient ways
of life that exist today, as seen through the lens of Mexican cuisine.
  Puebla, where the film takes place, is perhaps Mexico's greatest
culinary region and birthplace of mole poblano, the greatest of all
Mexican dishes. It's also where some of the most ancient pre-Hispanic
foods are still eaten, such as the much-beloved chapulines, or
grasshoppers. Come early for Mexican goodies! A PBS film. 2006, 60
minutes.
LINKS: Check this link for a printable calendar of the time frame for
the availability of  Massachusetts grown crops
http://www.mass.gov/agr/massgrown/Availability.pdf
PERFORM!
We are still looking for brave souls interested in performing at the
market. It's a great way to get some practice before a welcoming and
kind audience. Professional talent not required. Email
belmontfarmersmarket@... or respond to this email to sign up for
times.

RECIPE: This Dessert or Breakfast recipe allows you to celebrate
National Breakfast Month, as well as use some apples from local farm,
and honey from local bees!

Honey Apple Muffins
Ingredients:
2 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon + ground cinnamon
3/4 cup low fat or nonfat milk or soymilk
1 whole egg or 2 egg whites
1/4 cup canola or safflower oil
1/4 cup honey
1 cup chopped apples
Instructions:
1. Preheat oven to 375 degrees F. Lightly mist one 12-cup muffin tin
with low-fat vegetable spray.
2. Lightly beat egg whites.
3. In a separate bowl, thoroughly mix dry ingredients.
4. In another bowl, mix the remaining ingredients, gently folding in
egg whites.
5. Add this mixture to the dry ingredients, stirring until barely
moistened. Batter will be lumpy.
6. Fill greased muffin tins two-thirds full. Bake about 20 minutes
until lightly browned.

For added flavor, throw in a 1/4 cup of chopped walnuts and 1/4
teaspoon of vanilla extract.

Hello,

This email message is a notification to let you know that
a file has been uploaded to the Files area of the belmontfarmersmarket
group.

   File        : /dessert-contest-form-2007.doc
   Uploaded by : belmont.farmersmarket <belmont.farmersmarket@...>
   Description : Apple Dessert Entry Form

You can access this file at the URL:
http://groups.yahoo.com/group/belmontfarmersmarket/files/dessert-contest-form-20\
07.doc

To learn more about file sharing for your group, please visit:
http://help.yahoo.com/help/us/groups/files

Regards,

belmont.farmersmarket <belmont.farmersmarket@...>

THURSDAY AT THE MARKET:
*There's another great seasonal recipe at the end of the email!

WEATHER: Thursday will be much warmer than today, high of 80 degrees
and sunny. < http://www.weather.com/weather/local/02478>

To find us on try using this Google Map
http://maps.google.com/maps?f=q&hl=en&q=Cross+street+at+Channing+road
Please check the website at <www.belmontfarmersmarket.org> for more
information on the market, its vendors, and how you can get involved,
plus the calendar of events. There, you can also read the latest
edition of our paper newsletter, "Roots and Sprouts", and help give us
valuable feedback by filling out our quick customer opinion survey.

INVENT: It's almost fall, and we are looking forward to our second
annual apple contest! We are excited to have a few judges already
lined up including Scott J. Soares, the Acting Commissioner for the
Massachusetts Department of Agricultural Resources; and Bob Sargent,
chef-owner of Flora Restaurant in Arlington
http://www.florarestaurant.com/ You will be able to pick up an entry
form along with apples at the market, or use the form available on the
website
Http://www.belmontfarmersmarket.org/community/dessert-contest-2007.html. See the
recipe at the end of the email for some ideas to get you
started. Also, if you think you have what it takes to be a judge of
the 2007 Belmont Apple competition please contact the committee by
replying to this email, or applying through the website. Ah the
glamour, the power…

OTHER MARKETS EVENTS: On Monday September 24th at Bistro 5 in Medford,
Chef du Cuisine Amos Ettore and Chef/Owner: Vittorio Ettore will
present A Benefit Dinner for the Lexington Farmer's Market, which
several of our own vendors also market with. Should be a lovely
evening and supporting a good cause. 6:30PM $120 per person, wine, tip
and tax included. http://www.lexingtonfarmersmarket.org/end_of_summer.htm

MOVIE NIGHT: Mark your calendars for this upcoming fall films, shown
at the Belmont Public Library. 6:30 pm, refreshments: 7:00 pm, screening.
Tuesday, Oct 9:  PBS Documentary: Food for the Ancestors
A culinary/historic exploration of the Mexican celebration the Days of
the Dead (Dias de los Muertos), Mexican traditions, and ancient ways
of life that exist today, as seen through the lens of Mexican cuisine.
  Puebla, where the film takes place, is perhaps Mexico's greatest
culinary region and birthplace of mole poblano, the greatest of all
Mexican dishes. It's also where some of the most ancient pre-Hispanic
foods are still eaten, such as the much-beloved chapulines, or
grasshoppers. Come early for Mexican goodies! A PBS film. 2006, 60
minutes, unrated.

LINKS:
Check this link for a well designed printable calendar of the availability of
Massachusetts grown crops
http://www.mass.gov/agr/massgrown/Availability.pdf

NEW VENDOR WELCOME:
Hi-Rise Bakery will be traveling down Concord Ave to the Belmont
Farmers' Market this Thursday, and for the rest of the season. We are
very pleased to welcome this beloved local baker to our September market.

PERFORM!
We are still looking for brave souls interested in performing at the
market. It's a great way to get some practice before a welcoming and
kind audience. Professional talent not required. Email
belmontfarmersmarket@... or respond to this email to sign up for
times.

RECIPE: Apple Maple Crisp
This dessert recipe features two of New England's best
ingredients--apples and maple syrup. It's wonderful topped with fresh
whipped cream or a little scoop of vanilla ice cream. Or, enjoy the
warm, crunchy taste without the adornments.
Serves 6-8 people.
You'll Need:
Two Mixing Bowls
9" x 13" Baking Dish
Aluminum Foil
INGREDIENTS:
• 4 large, peeled, thinly sliced McIntosh apples
• 2 tablespoons lemon juice
• 1 teaspoon ground cinnamon
• 1/4 cup real New England maple syrup
• Topping Ingredients:
• 1 cup uncooked rolled oats
• 1/3 cup flour
• 1/2 cup sliced almonds
• 2 tablespoons canola oil
• 2 tablespoons real New England maple syrup
• 1 teaspoon almond extract
PREPARATION:
Mix sliced apples, lemon juice, cinnamon and syrup in a large mixing
bowl. Mix topping ingredients in a separate bowl and set aside.
Grease a 9" x 13" baking dish, and spread the apple mixture across the
bottom of the pan.
Cover with foil and bake at 350 degrees for 30 to 40 minutes or until
the apples are tender. Spread the topping evenly over the apples and
return the pan to the oven. Bake an additional 20 to 30 minutes
uncovered at 350 degrees until topping is crisp.
Note: Top with fresh whipped cream or vanilla ice cream if you'd like.

THURSDAY AT THE MARKET:
*There's another great seasonal recipe at the end of the email!

WEATHER: Thursday will be a fall like day, on the chilly side, highs
of 69, dropping off toward evening. Bring a sweater! <
http://www.weather.com/weather/local/02478>

To find us on try using this Google Map
http://maps.google.com/maps?f=q&hl=en&q=Cross+street+at+Channing+road
Please check the website at <www.belmontfarmersmarket.org> for more
information on the market, its vendors, and how you can get involved,
plus the calendar of events. There, you can also read the latest
edition of our paper newsletter, "Roots and Sprouts", and help give us
valuable feedback by filling out our quick customer opinion survey.

Happy New Year!
Today, September 12th at sunset marks the beginning of Rosh Hashanah,
the new year for people, animals, and legal contracts. You can read
more about this fascinating holiday, rich with symbolism and tradition
here http://en.wikipedia.org/wiki/Rosh_Hashanah . Some traditional
foods associated with the Jewish New Year include apples and honey, to
symbolize a "sweet new year." You can pick up both apples and honey
from our vendors, and some of our sweets vendors will be offering some
Rosh Hashanah specific treats this Thursday. The Biscuit will be
selling Challah, another symbolic New Year food, an egg bread shaped
in a braided round. Some other fall/Rosh Hashanah foods that might be
available at the market include sweet potatoes, pumpkin or gourds,
leek, spinach, and carrots for tzimmes
http://www.belmontfarmersmarket.org/recipes/2007/2007-0809-tizmmes.html.

In Davis Square today:
Thanks to Jessica Zdeb of the Harvard Food Literacy Program
http://www.dining.harvard.edu/flp/agriculture.html who manages the
Program and sends out the e-newsletter for the Harvard area farmers'
market for this information:

If you're in the Davis Square area tomorrow afternoon, make sure to
stop by their farmers' market at the corner of Day and Herbert
Streets.  Redbones BBQ will be there! This Davis Square institution of
barbecue and southern hospitality will be at the market selling
grilled veggies and corn, as well as their tasty lemonade.  It's all a
fundraiser for the Federation of Massachusetts Farmers' Markets, and a
partnership that's almost a decade strong.  Visit the market from
12-5:30pm.

NEW VENDOR WELCOME:
Hi-Rise Bakery will be traveling down Concord Ave to the Belmont
Farmers' Market this Thursday, and for the rest of the season. We are
very pleased to welcome this beloved local baker to our Autumn time
market.

PERFORM!
We are still looking for brave souls interested in performing at the
market. It's a great way to get some practice before a welcoming and
kind audience. Professional talent not required. Email
belmontfarmersmarket@... or respond to this email to sign up for
times.

INVENT: We will be running the second annual apple contest coming up
as apple season gets into full swing. You will be able to pick up an
entry form along with apples at the market, or use the form available
on the website
Http://www.belmontfarmersmarket.org/community/dessert-contest-2007.html

RECIPES: This Recipe was found on the website for Vangarden  farm,
which is one of the participants in the Belmont Winter Share
multi-farm CSA, which is a great way to extend the season of your
support for local farms. http://www.vanguarden.com
Zucchini-Feta Pancakes
From Judy: "The following, more decadent version, is from the original
Moosewood Cookbook, before we started to count our cholesterol and
fats (many thanks to my share-mate, Martha, for introducing it to me)."
Ingredients:
4 packed cups coarsely grated zucchini or summer squash
4 eggs, separated
1 heaping cup finely crumbled feta cheese
1/2 cup minced scalions
3/4 tsp dried mint
salt and pepper to taste
1/3 cup flour
1. Place zucchini in a colander over a bowl and salt lightly. Let
stand 15 minutes, then rinse and squeeze out all excess water.

2. Combine everything but the egg whites. Separately, beat those until
they form soft peaks, then fold them into the batter.

3. Fry in butter (I use canola oil) until goden and crisp on both
sides. Top with yogurt or low-fat sour cream if you wish.

Serves: 3-4

THURSDAY AT THE MARKET:
*There’s another great seasonal recipe at the end of the email!

WEATHER: Thursday will be fairly well gorgeous, a sunny, classic September day
at the market.
High of 78 with partly cloudy. <http://www.weather.com/weather/local/02478>

To find us on try using this Google Map
http://maps.google.com/maps?f=q&hl=en&q=Cross+street+at+Channing+road
Please check the website at <www.belmontfarmersmarket.org> for more information
on the market, its vendors, and how you can get involved, plus the calendar of
events. There, you can also read the latest edition of our paper newsletter,
"Roots and Sprouts", and help give us valuable feedback by filling out our quick
customer opinion survey.

PRESS: Our thanks to Barry Chin of the Boston Globe for mentioning our market in
a great article last week about Boston Area chefs who believe in buying locally.
As Michael Leviton said in the article, “We're not using local just to use
local," he says. "We buy local food because it tastes better, and we cook with
the seasons because that makes sense. You could serve asparagus year round, but
it's so much sweeter for just that one month in the spring.” You can read the
full article here:
http://www.boston.com/ae/food/articles/2007/08/29/theyve_gone_native/?page=1  
While your surfing the archives of the Boston Globe, check in this article
http://www.boston.com/ae/food/articles/2007/08/22/keeping_georgia_off_your_mind/
highlighting one of our favorite vendors, the Nicewicz Family Farm.

Happy New Year!
September 12th at sunset marks the beginning of Rosh Hashanah, the new year for
people, animals, and legal contracts. You can read more about this fascinating
holiday, rich with symbolism and tradition here
http://en.wikipedia.org/wiki/Rosh_Hashanah . Some traditional foods associated
with the Jewish New Year include apples and honey, to symbolize a “sweet new
year.” You can pick up both apples and honey from our vendors, and some of our
sweets vendors will be offering some Rosh Hashanah specific treats this
Thursday. The Biscuit will be selling Challah, another symbolic New Year food,
an egg bread shaped in a braided round. Some other fall/Rosh Hashanah foods that
might be available at the market are sweet potatoes, pumpkin or gourds, leek,
spinach, and carrots for tzimmes
http://www.belmontfarmersmarket.org/recipes/2007/2007-0809-tizmmes.html.

CLASS
Thanks to Jessica Zdeb of the Harvard Food Literacy Program
http://www.dining.harvard.edu/flp/agriculture.html  who manages the Program and
sends out the e-newsletter for the Harvard area farmers’ market for this
information:

If you’re in the mood for a trip to Cambridge, Chef Judy Adams of Rialto will
be running a farmers' market cooking class this Sunday, September 9th from
11am-2pm at the Charles Hotel farmers' market and the restaurant.  See their
website http://www.rialto-restaurant.com/news/  for details!

Local Business Highlight: Stone Hearth http://www.stonehearthpizza.com/
Belmont Center’s own Stone Hearth Restaurant is one of several local
restaurants who understand the value and importance of supporting local,
sustainable farming. A thoughtful letter from Michael Ehlenfeldt, General
Manager, included this interesting news: “It's always a pleasure to help with
any event that supports local agriculture and family farms be it the local
farmers market or Farm Aid http://www.farmaid.org/ which we have been invited to
do this year in NYC (coming up September 9th, if you happen to be in the NYC
area).  We understand that with out local farms we won't be able to secure a
safe and sustainable source for our food and we as a culture will continue to
have more food recalls on contaminated products that come from Agra Business. 
That being said anything that Stone Hearth can do to help and support local
farms we are always more than willing.”

FILMS:
Next Tuesday  will be shown at the Belmont Public Library on the second Tuesday
of each month. Meet at 6:30 pm for coffee, tea and munchies; the movie starts at
7:00 pm. Time permitting, each showing will be followed by a discussion.
September 11: Four films from the 2006 juried Slow Food http://www.slowfood.com/
on Film Festival
o We Are What We Lost (Mi Smo Ono Ă«To Izgubimo) by Srdjan Mitrovic (Serbia): a
moving reconstruction of a specific personal experience to remind us of the
constant interconnection between life, food, and death.
o Good Morning (Chayo) by Shinya Okada (Japan): an elegant and mature
interpretation of food as a vehicle of communication for a family-to-be.
o Cherry on the Top by Ayesha Sood and Nitya Mehra (India): a robbery in a cake
shop.
o The Surprise (Die Ăśberrraschung)  by Lancelot von Naso (Germany): romance
goes haywire.
PERFORM!

We are still looking for brave souls interested in performing at the market.
It’s a great way to get some practice before a welcoming and kind audience.
Professional talent not required. Email belmontfarmersmarket@... or
respond to this email to sign up for times.

INVENT: We will be running the second annual apple contest coming up as apple
season gets into full swing. You will be able to pick up an entry form along
with apples at the market, or use the form available on the website,
www.belmontfarmersmarket.org . Stay tuned to the website and the newsletters for
further details…

RECIPES:
Apple and Honey Sorbet – from allrecipes.com Submitted by: MALKALEVADOM
Prep Time: 1 Hour Cook Time: 5 Minutes  Ready In: 4 Hours 5 Minutes
Yields: 8 servings

"This is the sorbet I served on Rosh Hashanah meal between first and main
course. It is white flecked with bright green, tangy from the green apples, and
sweet with honey. Fresh and fabulous."

INGREDIENTS:
1 1/4 pounds Granny Smith apples, cored and thinly sliced
1 1/2 cups water
1 1/2 cups sugar
1 1/2 lemons, juiced
1 tablespoon honey
DIRECTIONS:
1.In a large, resealable plastic bag or plastic container with a lid, mix apples
with the juice of 1/2 lemon. Freeze for several hours or overnight.
2.In a small saucepan, bring water and sugar to a boil. Reduce heat, and simmer
for 5 minutes. Remove from heat, and stir in honey. Cool completely.
3.Place apple in a blender, and liquidize them with juice of 1 lemon and the
cooled sugar syrup until as smooth as possible. The peel will add texture, and
prevent the mixture from being completely smooth.
4.Transfer the mixture to an ice cream machine and freeze according to
directions. Leave the sorbet out to soften 10 minutes prior to serving.

THURSDAY AT THE MARKET:
*Don't Miss the Seasonal "Back to School" Recipes at the end of the Email!

WEATHER: Thursday will be a sunny, classic late August day at the market.
High of 84 with a 20% chance of some showers.
<http://www.weather.com/weather/local/02478>

To find us on try using this Google Map
http://maps.google.com/maps?f=q&hl=en&q=Cross+street+at+Channing+road

Please check the website at www.belmontfarmersmarket.org for more
information on the market, its vendors, and how you can get involved,
plus the calendar of events. There, you can also read the latest
edition of our paper newsletter, "Roots and Sprouts", and help give us
valuable feedback by filling out our quick customer opinion survey.

NEW VENDOR: This week we are pleased to welcome the Herb Lyceum at
Gilson's http://www.gilsonslyceum.com/  They will be selling a wide
range of produce, as well as some herb plants.

Congratulations to Kimball farm who won some of the tomato contest
categories in last week's Massachusetts farmers' market contest at
city hall plaza!

MUSIC:
Pilar and Devon Hincapie will be performing at the Market starting
around 2:30 pm

HIGHLIGHTS OF FARMERS' MARKET WEEK: By Heli Tomford
Throngs of shoppers enjoyed some "extras" at last Thursday's market.
Almost the entire shopping time included music, thanks to the Lockett
Family Trio and Karen Allendoerfer.  Ilene Bezahler, Publisher of
Edible Boston donated copies of the latest issue which included two
articles by the BFM Committee member Carlha Vickers.

Not a single leftover could be found as hundreds of delicious food
samples disappeared rapidly. The treats included: Stone Hearth Pizza's
fresh locally grown watermelon and greens salad; Savino's crostini
topped with pureed beans and watercress and a dollop of creme freche;
and Patou's  warm banana rolls topped with sesame seeds and served
with local honey. We know everyone fortunate enough to try a sample
joins the BFM in thanking the restaurateurs for helping to celebrate
Massachusetts Farmers Market Week.

After sampling a delicious treat from one of the restaurants, one
shopper suggested that this be a permanent market feature!  Although
this may not be possible, your feedback is always welcome, whether at
the blue information tent on market Thursdays or via our website www.
belmontfarmersmarket.org or email belmontfarmersmarket@...

Besides blossoming with people enjoying the special events for Mass FM
week, the market was brightened with lots of flowers last week:  the
gladiola at Nicewicz, and sunflowers at Belmont CSA and The Farm
School, and flowers of every hue and shape in the beautiful and always
fragrant bouquets at Stillman's.  Say it with flowers seems like a
nice way to welcome back to school days.

Summer's end is here and with it go good-byes to all the wonderful
students who helped at the BFM this summer.  Some volunteers were with
us many Thursdays from June through August; others stopped by
occasionally or worked behind the scenes.  All the students helped
with enthusiasm and genuine interest in the farmers' market.  We
extend virtual bouquets of flowers with many thanks to:

Ginny Chesson, Alana Curran, Sarinne Ghazarian, Derek Hall, Rebecca
Hillel, Matt Loreti, Claire Mackevicius, Fiona Milton, Sal Pergoli,
Amrita Ray, Emily Regier, Betsy Riley, Melody Sokol, Pierre Tong,
Marissa Wigglesworth, Jaspar Wolf, Rowan Wolf, Rose Wu

The end of summer also means the beginning of school for many of us.
The greater Boston area hosts many opportunities to learn more about
your food!  Boston University's Food, Wine and Arts seminars are a
include everything from hands-on sessions with local chefs to
full-semester classes in their Masters program in gastronomy.  This
fall's offerings also include a free lecture on September 27 by
American studies scholar Warren Belasco discussing the history and the
future of food. Check the site: http://www.bu.edu/foodandwine/ .

Still looking for Volunteers
If you've been meaning to volunteer in some way, but haven't found the
time, here's something easy and quick that you could do that would
really help out. As an effort to get the word out about the Belmont
Farmer's Market, think about adding a review to our market on the
world wide web. Check http://www.yelp.com/boston for its reviews of
restaurants, theaters, parks, and farmer's markets! The site asks you
to create a login, but it's all free and is something that our
customers of all ages could do to help other people learn about and
enjoy the Belmont Market.

PERFORM!

We are still looking for brave souls interested in performing at the
market. It's a great way to get some practice before a welcoming and
kind audience. Professional talent not required. Email
belmontfarmersmarket@... or respond to this email to sign up for
times.

INVENT: We will be running the second annual apple contest coming up
as apple season gets into full swing. You will be able to pick up an
entry form along with apples at the market, or use the form which will
be available on the website, www.belmontfarmersmarket.org . Stay tuned
to the website and the newsletters for further details…

RECIPES: As fall brings school schedules back to many of us, here are
some ideas for vegetable based sandwich fillings:
Chickpea and celery spread
• 1 (19 ounce) can garbanzo beans, drained and rinsed
• 1 stalk celery, chopped
• 1/2 onion, chopped
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon dried dill weed
• salt and pepper to taste
Drain and rinse chickpeas. Pour chickpeas into a medium size mixing
bowl and mash with a fork. Mix in celery, onion, mayonnaise (to
taste), lemon juice, dill, salt and pepper to taste.
Cucumber Sandwiches:
• 2 thick slices whole wheat bread
• 2 tablespoons cream cheese, softened
• 6 slices cucumber
• 2 tablespoons alfalfa sprouts
• 1 teaspoon olive oil
• 1 teaspoon red wine vinegar
• 1 tomato, sliced
• 1 leaf lettuce
• 1 ounce pepperoncini, sliced
• 1/2 avocado, mashed
Spread each slice of bread with 1 tablespoon cream cheese. On one
slice of bread, arrange cucumber slices in a single layer. Cover with
sprouts, then sprinkle with oil and vinegar. Layer tomato slices,
lettuce, and pepperoncini. Spread other slice of bread with mashed
avocado. Close sandwich and serve immediately.
Beet and Egg Salad
• 2 eggs
• 1 bunch beets
• 1/2 cup mayonnaise
• salt and black pepper to taste
1. Place egg in a saucepan and cover with cold water. Bring water to a
boil and immediately remove from heat. Cover and let eggs stand in hot
water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
2. Before cooking the beets, wash them gently under cold water, being
careful not to pierce the thin skin. Place in a saucepan and cover
with cold water. Bring water to a boil and cook until they pierce
easily with a thin knife, about 15 minutes.
3. To peel cooked beets, cut off both ends, then hold the beets under
cold running water and slip off the skins. Leave to cool until able to
handle, then grate them into a medium bowl.
4. Add eggs, mayonnaise, salt and pepper; mix gently. Cover and chill
for at least 1 hour before serving.

THURSDAY AT THE MARKET: Welcome to Massachusetts' Farmers' Market Week!
Farmers' markets "help heighten public awareness of the
agricultural diversity of Massachusetts and the benefits of
buying local and preserving open space," according to the
proclamation by Governor Deval Patrick.

"By purchasing these products directly from farmers,
consumers support local agriculture and gain a clear
understanding about where their food comes from and
how it's produced," said Energy and Environmental
Affairs Secretary Ian Bowles.

*Don't Miss the Seasonal Recipe at the end of the Email!

Special Note: Chicken Class on Wednesday – now with a start time!
Backyard Chickens In Belmont
An introduction to care, housing, feeding and responsible chicken
ownership Wednesday August 22nd 7:00 – 8:45 pm Belmont Public Library
Flett Room. Free and open to the public.

Hens are easy to keep, provide your family with very fresh, local, and
tasty eggs. They are fun and educational for all members of the
family. At this talk we will discuss care, housing, and feeding of
both baby chicks and laying hens. We will also describe the
regulations in Belmont as well as responsible chicken ownership in our
community.

Speakers: John Maguranis, Belmont Animal Control Officer
Joan Teebagy, Belmont resident chicken owner

WEATHER: Thursday will be a truly beautiful day at the market. Partly
cloudy, with a temperate high of 79.
<http://www.weather.com/weather/local/02478>

If you need help finding the market, try using this
Google Map
http://maps.google.com/maps?f=q&hl=en&q=Cross+street+at+Channing+road
Please check the website at www.belmontfarmersmarket.org for more
information on the market, its vendors, and how you can get involved,
plus the calendar of events. There, you can also read the latest
edition of our paper newsletter, "Roots and Sprouts".

Check the special Farmers' Market Week page of the website for further
details on the special events planned for this Thursday.
http://www.belmontfarmersmarket.org/community/fm-week-2007.html

Farmers' Market week, 2007
Music. Hear local performers while you shop.
• The Locket Trio, two Belmont
brothers and a sister return to play
from 2:00 to 4:00.
• Karen Allendoerfer, playing violin at 4:00 with some favorite
Italian songs.
Food. Chefs from local restaurants invite you to sample
their creations made from local products.
• Stone Hearth Pizza (2:00 PM) offers
refreshing watermelon salad.
• Savino's (2:45 PM) delicious treats
from Belmont's newest dining venture.
• Patou Thai (4:00) savory nibbles made
with fresh market ingredients.
Energy savings.
• 2-4 pm: Free compact fluorescent light bulbs from Belmont Light
Department

SPECIAL REQUEST: Easy Volunteer Opportunity!
If you've been meaning to volunteer in some way, but haven't found the
time, here's something easy and quick that you could do that would
really help out. As an effort to get the word out about the Belmont
Farmer's Market, think about adding a review to our market on the
world wide web. Specifically, the website http://www.yelp.com/boston
has reviews from local residents about restaurants, theaters, parks,
and farmer's markets! There is one review currently of the Belmont
Farmer's Market (Thanks Jeff!) but it would be great to see more. The
site asks you to create a login, but it's all free and is a neat way
to connect with other locals. This is something that our customers of
all ages could do, and it will help other people learn about and enjoy
the Belmont Market.

LOCAL RELATIONS: We'd like to encourage shoppers to park more
distantly if you are able. Try to walk, bike, or take public transit
if that is an option for you. We also  encourage you to support our
local businesses and restaurants while you are in the Center, and tell
the merchants that you support both them and the Farmers' Market.

WOULD YOU LIKE TO PERFORM?
If you are interested in helping in any way, please check in with the
BFM committee members at the information booth. We are especially
interested in adding more performers to our line up. Music, juggling,
magic tricks, you bring the talent, we provide the audience.
Professional experience is not required, but courage and cheerfulness are!

NEW OFFER: If you take a moment to send us some feedback or complete
the survey below, we will send you a coupon for use with any of the
vendors at the market!

*SEASONAL RECIPE: Courtesy Massachusetts Department of Agriculture
http://www.mass.gov/agr/markets/farmersmarkets/resources_consumers.htm

Creole Zucchini

1/2 cup onion (1/2 medium), chopped
1/2 clove garlic, minced or a dash of garlic powder1/2 cup green
pepper, chopped
1 tablespoon vegetable or olive oil
1 pound zucchini, sliced
2 tomatoes, peeled and chopped
1/8 tsp. salt
1/8 tsp. pepper
1/8 cup chopped parsley (optional)
1/8 cup grated Parmesan cheese

In pan, cook onion, garlic, and green pepper in oil until soft. Add
zucchini, tomatoes, salt, and pepper. Cover, and cook over medium heat
until zucchini is tender, about 20 minutes. Serve topped with Parmesan
cheese and chopped parsley if desired. Serves 4.

THURSDAY AT THE MARKET:
*Don't Miss the Seasonal Recipe at the end of the Email!

WEATHER: Thursday will be a sunny and quite warm day at the market.
High of 83 with Thunderstorms and garden watering rain coming after
9pm. <http://www.weather.com/weather/local/02478>

This Thursday, August 16th will be another fabulous day at the
farmers' market, which will be open in the Belmont Center parking lot
2pm to 6:30pm. If you need help finding the market, try using this
Google Map
http://maps.google.com/maps?f=q&hl=en&q=Cross+street+at+Channing+road
Please check the website at www.belmontfarmersmarket.org  for more
information on the market, its vendors, and how you can get involved,
plus the calendar of events. There, you can also read the latest
edition of our paper newsletter, "Roots and Sprouts". I'd also like to
ask you to take just a moment to fill out our customer satisfaction
survey online to let us know what would improvements we can make to
how we run the market.

STAY TUNED:
Don't forget, next week has been declared Farmers' Market Week. Governor Deval
Patrick has proclaimed August 19-25 Massachusetts Farmers' Market. Belmont will
be celebrating with music, events, very tasty samples from local vendors AND
local restaurants on the 23rd Farmers' Market Day.


SPECIAL REQUEST: Easy Volunteer Opportunity 10 minutes or less!
If you've been meaning to volunteer in some way, but haven't found the
time, here's something easy and quick that you could do that would
really help out. As an effort to get the word out about the Belmont
Farmer's Market, think about adding a review to our market on the
world wide web. Specifically, the website http://www.yelp.com/boston
has reviews from local residents about restaurants, theaters, parks,
and farmer's markets! There is one review currently of the Belmont
Farmer's Market (Thanks Jeff!) but it would be great to see more. The
site asks you to create a login, but it's all free and it's a neat way
to connect with other locals! This is something that our customers of
all ages could do, and it will help other people learn about and enjoy
the Belmont Market.

LOCAL RELATIONS: We'd like to encourage shoppers to park more
distantly if you are able. Try to walk, bike, or take public transit
if that is an option for you. We also encourage you to support our
local businesses and restaurants while you are in the Center, and tell
the merchants that you support both them and the Farmers' Market.


EVENTS:
CHICKEN CLASS
Backyard Chickens In Belmont
An introduction to care, housing, feeding and responsible chicken
ownership Wednesday August 22nd :00 – 8:45 pm Belmont Public Library
Flett Room

Hens are easy to keep, provide your family with very fresh, very
local, and very tasty eggs. They are fun and educational for all
members of the family.  At this talk we will discuss care, housing,
and feeding of both baby chicks and laying hens. We will also describe
the regulations in Belmont as well as responsible chicken ownership in
our community.

Speakers:  John Maguranis, Belmont Animal Control Officer
		 Joan Teebagy, Belmont chicken owner


SLOW FOOD JOINS LOCAL FOOD ON FILM SERIES—FREE
Belmont Farmers' Market screens selected films from Slow Food Film Fest

The Belmont Farmers' Market Food on Film series is proud to present
four films from the 2006 juried Slow Food on Film Festival. These
short films will be shown on Tuesday, September 11, at 7:00 pm,
Assembly Room, Belmont Public Library. Come at 6:30 pm for refreshments.

The Slow Food on Film Festival is a biannual event held in the
Piedmont town of Bra, Italy, home of the Slow Food movement. Slow Food
is a non-profit, eco-gastronomic member-supported organization founded
in 1989 to counteract fast food and fast life;
the disappearance of local food traditions; and the dwindling interest
in the food we eat—where it comes from, how it tastes and how our food
choices affect the rest of the world. For more information, go to
http://www.slowfood.com/.

The 2006 festival featured 32 shorts and 15 documentaries from all
over the world. Deborah Koons Garcia, who directed The Future of Food,
shown earlier this summer, was jury chairperson. The jury commended
five films of which the Belmont Farmers' market film series will show
four:

We Are What We Lost (Mi Smo Ono ëTo Izgubimo) by Srdjan Mitrovic
(Serbia): a moving reconstruction of a specific personal experience
within a given tradition to remind us of the constant interconnection
between life, food, and death.

Good Morning (Chayo) by Shinya Okada (Japan): an elegant and mature
interpretation of food as a vehicle of communication for a family-to-be.

Cherry on the Top by Ayesha Sood and Nitya Mehra (India): a robbery in
a cake shop.

The Surprise (Die Überrraschung) by Lancelot von Naso (Germany):
romance goes haywire.

COUPON: Stop by the BFM information booth to pick up a coupon for use
during the months of August with any of our market vendors.

THANKS: We'd like to thank our high school volunteers for their
activity with the Farmers' Market. We would also like to extend a
round of applause to our intrepid musical performers.

WOULD YOU LIKE TO PERFORM?
If you are interested in helping in any way, please check in with the
BFM committee members at the information booth. We are especially
interested in adding more performers to our line up. Music, juggling,
magic tricks, you bring the talent, we'll provide the audience!
Professional experience is not required, but courage and cheerfulness are!

NEW OFFER: If you take a moment to send us some feedback or complete
the survey below, we will send you a coupon for use with any of the
vendors at the market!

*SEASONAL RECIPE:
A simple dish suitable for a summer evening meal that doesn't require
very much prep time and looks beautiful.
3 medium zucchini, sliced lengthwise or horizontally
Coarse salt / Freshly ground pepper /Oregano and basil, fresh or dried
to taste
3 medium vine ripened tomatoes, sliced
2 large sweet onions, sliced
2 cups (8 oz.) mozzarella cheese, grated
14 slices bacon, cut in half (optional, remove for a vegetarian
suitable dish, and drizzle with olive oil or an herb flavored oil instead)

Preheat oven to 350° F.
In an oiled baking dish, cover bottom with slices of zucchini.
Sprinkle with salt, pepper and oregano.
Arrange tomato slices on top and cover completely. Lightly sprinkle
with salt, pepper and oregano.
Next, add the sliced onions and sprinkle with grated mozzarella cheese.
Put strips of bacon over all. For vegetarian preparation, drizzle with
oil instead of bacon.
Bake 45 minutes to 1 hour.

THURSDAY AT THE MARKET:
This Thursday, August 9th will be another fabulous day at the farmers'
market, which will be open in the Belmont Center parking lot 2pm to
6:30pm. If you need help finding the market, try using this Google Map
<http://maps.google.com/maps?f=q&hl=en&q=Cross+street+at+Channing+road
> Please check the website at www.belmontfarmersmarket.org for more
information on the market, its vendors, and how you can get involved,
plus the calendar of events. There, you can also read the latest
edition of our paper newsletter, "Roots and Sprouts".

Check there too for results of the customer survey. We're still
collecting data, so please participate in the quick customer survey
that our volunteers will be milling around with or complete the survey
online be replying to this email.

LOCAL RELATIONS: We'd like to encourage shoppers to park more
distantly if you are able. Try to walk, bike, or take public transit
if that is an option for you. We also encourage you to support our
local businesses and restaurants while you are in the Center, and tell
the merchants that you support both them and the Farmers' Market.

WEATHER: Thursday will be a sunny and quite warm day at the market.
Highs in the 80s and with high humidity, another day of
classic summer weather! <http://www.weather.com/weather/local/02478>

EVENTS:
Movie Coming THIS TUESDAY, Aug 14, 2007

Babette's Feast (1988), Academy Award winner for Best Foreign Language
Film, directed by Gabriel Axel. 6:30 pm (coffee), 7:00 pm (screening).
Assembly Room, Belmont Public Library. Free and open to the public.
http://www.karenblixen.com/babette.html

Synopsis: Babette's Feast the story of a woman who flees the French
civil war and lands in a small seacoast village in Denmark, where she
works for two devout spinsters. Babette unexpectedly wins a lottery,
and decides to create a real French dinner, leading the sisters to
fear for their souls. This Danish film is visually lovely, and one
that makes us think about choices, talent, gratitude, friendship,
grace, and hope. It speaks lovingly to our six senses.

SLOW FOOD JOINS LOCAL FOOD ON FILM SERIES—FREE
Belmont Farmers' Market screens selected films from Slow Food Film
Fest

Slow Food is a non-profit, eco-gastronomic member-supported
organization founded in 1989 to counteract fast food and fast life;
the disappearance of local food traditions; and the dwindling interest
in the food we eat—where it comes from, how it tastes and how our food
choices affect the rest of the world. For more information, go to
http://www.slowfood.com/.

The Belmont Farmers' Market Food on Film series is proud to present
four films from the 2006 juried Slow Food on Film Festival. These
short films will be shown on Tuesday, September 11, at 7:00 pm,
Assembly Room, Belmont Public Library. Come at 6:30 pm for refreshments.

The Slow Food on Film Festival is a biannual event held in the
Piedmont town of Bra, Italy, home of the Slow Food movement. The 2006
festival featured 32 shorts and 15 documentaries from all over the
world. Deborah Koons Garcia, who directed The Future of Food, shown
earlier this summer, was jury chairperson. The jury commended five
films of which the Belmont Farmers' market film series will show four:

We Are What We Lost (Mi Smo Ono ëTo Izgubimo) by Srdjan Mitrovic
(Serbia): a moving reconstruction of a specific personal experience
within a given tradition to remind us of the constant interconnection
between life, food, and death.

Good Morning (Chayo) by Shinya Okada (Japan): an elegant and mature
interpretation of food as a vehicle of communication for a family-to-be.

Cherry on the Top by Ayesha Sood and Nitya Mehra (India): a robbery in
a cake shop.

The Surprise (Die Überrraschung) by Lancelot von Naso (Germany):
romance goes haywire.

MUSIC: This Thursday we are pleased to welcome Eve, a Belmont 8th
Grader who will be playing the fiddle.

COUPON: Stop by the BFM information booth to pick up a coupon for use
during the months of August with any of our market vendors.

THANKS: We'd like to thank our high school volunteers for their
activity with the Farmers' Market. We would also like to extend a
round of applause to our intrepid musical performers.

PERFORM?
If you are interested in helping in any way, please check in with the
BFM committee members at the information booth. We are especially
interested in adding more performers to our line up. Music, juggling,
magic tricks, you bring the talent, we'll provide the audience!
Professional experience is not required, but courage and cheerfulness are!

NEW OFFER: If you take a moment to send us some feedback or complete
the survey below, we will send you a coupon for use with any of the
vendors at the market!

SURVEY:

1. From where did you travel to get here and how far?
2. How did you get here?
3. If you drove, was parking a problem? Where did you park?
4. What else did - or will - you do in Belmont Center today?
5. Please comment on the location of the Farmers' Market - does it
add value to Belmont Center? Is there a better Belmont location?
6. Other comments
7. Would you like to receive farmers' market updates?
8. Would you like more information about volunteering for the Market?
9. Name (optional):

SEASONAL RECIPE:
FRIED GREEN TOMATOES
Whole Foods Market Cookbook
by Steve Petusevsky & Whole Foods Market Team
Serves 4

This is a lighter version of a favorite Southern classic. This recipe
will work with firm red or yellow tomatoes, as well. Tomatoes are the
third most popular vegetable eaten by Americans, behind potatoes and
processed tomato foods like juice, puree, and—you guessed it—ketchup.

2 green tomatoes, sliced 1/4 inch thick
1/2 teaspoon salt, plus more to taste
1/2 plus 1/4 cup unbleached all-purpose flour
1 cup cornmeal
Freshly ground pepper to taste
1 cup buttermilk
1/2 cup canola oil


Season the tomato slices with the salt.

Combine the 1/4 cup flour, cornmeal, and salt and pepper.

Set up a breading station:
In three separate bowls, place the remaining 1/2 cup flour,
buttermilk, and cornmeal mixture.

Coat each tomato slice in the flour, tap off the excess, submerge in
the buttermilk, and then coat well in the cornmeal.

Bread all of the tomato slices; refrigerate for at least 1 hour. (You
may prepare the tomatoes several hours ahead of cooking.)

When the tomatoes are ready, heat the canola oil in a skillet over
medium-high heat, until a single drop of water makes the oil sizzle.

Cook the tomato slices until they are golden brown on each side,
turning them once.

Remove the tomatoes to a plate lined with paper towels for a few moments.

Serve them immediately.

PER SERVING: Calories 380; Calories From Fat 260; Calories From
Saturated Fat 20; Protein 6 G; Carbohydrate 26 G; Total Fat 28 G;
Saturated Fat 2.5 G; Cholesterol 5 Mg; Sodium 910 Mg; 68% Calories
From Fat

THURSDAY AT THE MARKET:
This Thursday, August 2nd will be another fabulous day at the farmers'
market, which will be open in the Belmont Center parking lot 2pm to
6:30pm. If you need help finding the market, try using this Google Map
<http://maps.google.com/maps?f=q&hl=en&q=Cross+street+at+Channing+road>Please
check the website at www.belmontfarmersmarket.org  for more
information on the market, its vendors, and how you can get involved,
plus the calendar of events. There, you can also read the latest
edition of our paper newsletter, "Roots and Sprouts". Check there too
for some results of the customer survey. We're still collecting data,
so please participate in the quick customer survey that our volunteers
will be milling around with.

WEATHER: Thursday will be a sunny and quite warm day at the market.
High of 89 this week too, but with more humidity, another day of
classic summer weather! <http://www.weather.com/weather/local/02478>
EVENTS:
Movie Coming Tuesday, Aug 14, 2007

Food On Film Movie: Babette's Feast (1988), Academy Award winner for
Best Foreign Language Film, directed by Gabriel Axel. 6:30 pm
(coffee), 7:00 pm (screening). Assembly Room, Belmont Public Library.
Free and open to the public.

Synopsis: Babette's Feast the story of a woman who flees the French
civil war and lands in a small seacoast village in Denmark, where she
works for two devout spinsters.
Babette unexpectedly wins a lottery, and decides to create a real
French dinner, leading the sisters to fear for their souls. This
Danish film is visually lovely, and one that makes us think about
choices, talent, gratitude, friendship, grace, and hope. It speaks
lovingly to our six senses.

SLOW FOOD JOINS LOCAL FOOD ON FILM SERIES—FREE
Belmont Farmers' Market screens selected films from Slow Food Film
Fest


The Belmont Farmers' Market Food on Film series is proud to present
four films from the 2006 juried Slow Food on Film Festival. These
short films will be shown on Tuesday, September 11, at 7:00 pm,
Assembly Room, Belmont Public Library. Come at 6:30 pm for refreshments.

The Slow Food on Film Festival is a biannual event held in the
Piedmont town of Bra, Italy, home of the Slow Food movement. The 2006
festival featured 32 shorts and 15 documentaries from all over the
world. Deborah Koons Garcia, who directed The Future of Food, shown
earlier this summer, was jury chairperson. The jury commended five
films of which the Belmont Farmers' market film series will show four:

We Are What We Lost (Mi Smo Ono ëTo Izgubimo) by Srdjan Mitrovic
(Serbia): a moving reconstruction of a specific personal experience
within a given tradition to remind us of the constant interconnection
between life, food, and death.

Good Morning (Chayo) by Shinya Okada (Japan): an elegant and mature
interpretation of food as a vehicle of communication for a family-to-be.

Cherry on the Top by Ayesha Sood and Nitya Mehra (India): a robbery in
a cake shop.

The Surprise (Die Überrraschung)  by Lancelot von Naso (Germany):
romance goes haywire.

Slow Food is a non-profit, eco-gastronomic member-supported
organization founded in 1989 to counteract fast food and fast life;
the disappearance of local food traditions; and the dwindling interest
in the food we eat—where it comes from, how it tastes and how our food
choices affect the rest of the world. For more information, go to
www.slowfood.it.
MUSIC: This Thursday we will have a violin duo perform in the afternoon.

LINK: "To Market to Market to Buy a Fat Pig" will air on PBS on
Wednesday, August 1 at 8pm ET. The show visits the Sante Fe Farmers
Market, Lexington Market in Baltimore, and the West Side Market in
Cleveland to name a few. For more information visit:
http://www.pbs.org/previews/tomarket-tomarket/

IN THE NEWS:
Governor Patrick Proclaims August 19-25 Massachusetts Farmers' Market
Week
Calling the 134 farmers' markets across the Commonwealth "essential to
the vitality of Massachusetts farms," Governor Deval Patrick has
proclaimed August 19-25 Massachusetts Farmers' Market Week. The week
officially kicks off Monday, August 20, when Energy and Environmental
Affairs Secretary Ian Bowles will read the Governor's proclamation at
the 23 rd Annual Massachusetts Tomato Contest at Boston's City Hall
Plaza Farmers' Market.

Farmers' markets "help heighten public awareness of the agricultural
diversity of Massachusetts and the benefits of buying local and
preserving open space," according to Governor Patrick's proclamation.
Shoppers have access to an array of freshly-harvested fruits,
vegetables, herbs, and flowers, as well as local farm items such as
maple syrup, honey, eggs, turkey products, baked goods, jams and jellies.

"By purchasing these products directly from farmers, consumers support
local agriculture and gain a clear understanding about where their
food comes from and how it's produced," Secretary Bowles said.
COUPON: Stop by the BFM information booth to pick up a coupon for use
during the months of August with any of our market vendors.
LOCAL RELATIONS: A reminder on our relationship with Belmont Center:
In response to some concern about parking and the effect of the
Farmers' Market shoppers support any of the local businesses in town,
we'd like to encourage shoppers to park more distantly if you are
able. Try to walk, bike, or take public transit if that is an option
for you. Your continued effort will support multiple missions: reduce
carbon emissions, support bike lanes, support public transit, and
support local businesses. We also encourage you to support our local
businesses and restaurants while you are in the Center, and tell the
merchants that you support both them and the Farmers' Market.

THANKS: We'd like to thank our high school volunteers for their
activity with the Farmers' Market. We are still looking for help
distributing fliers to publicize the market, and we're also looking
for some photographers of any age to take pictures during the market.
We would also like to extend a round of applause to our intrepid
musical performers.

If you are interested in helping in any way, please check in with the
BFM committee members at the information booth. We are especially
interested in adding more performers to our line up. Music, juggling,
magic tricks, you bring the talent, we'll provide the audience!
Professional experience is not required, but courage and cheerfulness are!

NEW OFFER: If you take a moment to send us some feedback or complete
the survey below, we will send you a coupon for use with any of the
vendors at the market!

SURVEY:

1. From where did you travel to get here and how far?
2. How did you get here?
3. If you drove, was parking a problem? Where did you park?
4. What else did - or will - you do in Belmont Center today?
5. Please comment on the location of the Farmers' Market - does it
add value to Belmont Center? Is there a better Belmont location?
6. Other comments
7. Would you like to receive farmers' market updates?
8. Would you like more information about volunteering for the Market?
9. Name (optional):

RECIPE:

Last but not least a seasonal recipe for you!
Italian Zucchini Boats
6 medium zucchini
2 cups dry bread crumbs
2 eggs, lightly beaten
1 large tomato, diced
1/3 cup grated parmesan or romano cheese
1/4 cup minced fresh parsley
2 garlic cloves, minced
1/2 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter, melted
Cut zucchini in half lengthwise. With a spoon, scoop out and reserve
pulp, leaving a 3/8" shell. Cook zucchini shells in salted water
for 2 minutes; remove and drain. Chop zucchini pulp; place in a bowl.
Add the bread crumbs, eggs, tomato, cheese, parsley and garlic. Stir
in broth, salt and pepper. Stuff into shells. Place in greased 13x9x2
inch baking dish. Drizzle with butter. Bake, uncovered, at 350şF, for
20 minutes or until golden brown.
Recipe from Taste of Home magazine, August/September 2002.

THURSDAY AT THE MARKET:
This Thursday, July 26th will be another fabulous day at the farmers'
market, which will be open in the Belmont Center parking lot 2pm to
6:30pm. If you need help finding the market, try using this Google Map
<http://maps.google.com/maps?f=q&hl=en&q=Cross+street+at+Channing+road>Please
check the website at www.belmontfarmersmarket.org for more information
on the market, its vendors, and how you can get involved, plus the
calendar of events. There, you can also read the latest edition of our
paper newsletter, "Roots and Sprouts".


WEATHER: Thursday will be a sunny and quite warm day at the market.
High of 89, but with moderate humidity (for Boston), another day of
classic summer weather! :<http://www.weather.com/weather/local/02478>

LOCAL RELATIONS: A reminder on our relationship with Belmont Center:
In response to some concern about parking and the effect of the
Farmers' Market shoppers support any of the local businesses in town,
we'd like to encourage shoppers to park more distantly if you are
able. Try to walk, bike, or take public transit if that is an
option for you. Your continued effort will support multiple missions: reduce
carbon emissions, support bike lanes, support public transit, and support local
businesses.

We also encourage you to support our local businesses and restaurants
while you are in the Center, and tell the merchants that you support
both them and the Farmers' Market. According to our survey well over
half of our market customers also support another local business in
the course of their trip to Belmont Center for the Farmers' Market.

SURVEY SAYS: 100% of the 171 survey participants indicate that the
presence of the Belmont Farmers' Market in Belmont Center improves the
value of the center. Here are some of my favorite comments from the
survey:


* Fantastic volunteers (aw shucks)

* Food is great

* Delicious tarts

* Glad it's back!

* Hope it continues

* Great having access to farm fresh vegetables, fruit, and meat

* None of the products at the BFM are available elsewhere in the Center

* Wonderful way to get fresh produce nearby

* BFM increases the value of a nearby Belmont Center condo that is on
the market to be sold


LINK: We appreciate the collective efforts of those who practice and
educate us on sustainable agriculture in our area. This week, check
out another interesting and beautiful blog about gardening in a
community garden plot: http://adventuresinmyurbangarden.blogspot.com/


IN THE NEWS:

Some of you may be tracking the Farm Bill debates currently underway
in Washington, here is a link to an NPR article with some information
on how a proposal in the Farm Bill may affect specialty growers such
as those farmers who grow for Farmers' Markets.

http://www.npr.org/templates/story/story.php?storyId=12118816

The US Department of Agriculture has complete details on the progress
of the Farm Bill 2007 through congress, plus an interesting look into
the other kinds of agriculture our country supports.

www.usda.gov

COUPON: Stop by the BFM information booth to pick up a coupon for use
during the months of July and August with any of our market vendors.


NEW OFFER: If you take a moment to send us some feedback or complete
the survey below, we will send you a coupon for use with any of the
vendors at the market!

THANKS: We'd like to thank our high school volunteers for their
activity with the Farmers' Market. We are still looking for help
distributing fliers to publicize the market, and we're also looking
for some photographers of any age to take pictures during the market.
We would also like to extend a round of applause to our intrepid
musical performers.

If you are interested in helping in any way, please check in with the
BFM committee members at the information booth.

Survey:

1. From where did you travel to get here and how far?
2. How did you get here?
3. If you drove, was parking a problem? Where did you park?
4. What else did - or will - you do in Belmont Center today?
5. Please comment on the location of the Farmers' Market - does it
add value to Belmont Center? Is there a better Belmont location?
6. Other comments
7. Would you like to receive farmers' market updates?
8. Would you like more information about volunteering for the Market?
9. Name (optional):


RECIPE:

Last but not least a seasonal recipe for you! Late July gets into corn
and zucchini season, here is a recipe that combines them both. Sausage
may be omitted for a vegetarian corn bread. If you are cooking for
vegetarians, be sure to check the ingredients in your corn muffin mix
if you use a boxed version. Jiffy, for example, is not fully vegetarian.



2 medium zucchini -- unpeeled
1/2 pound Italian sausage - removed from casings (may also use a
chicken, or vegetarian sausage product)
1/4 cup chopped onions

Corn from 2 ears, or one cup sweet corn from frozen or can (in that
order of preference)
8 ounces corn muffin mix
1/2 cup shredded cheddar cheese

Coarsely shred enough zucchini to make 1/3 cup; set aside. Cut
remainder into 1/4-inch slices.

In skillet, over moderate heat, brown sausage; crumble well. Leaving
drippings in skillet, remove sausage to drain. Reduce heat. Add onion
and zucchini slices to pan. Cover and cook over medium-low heat until
slightly tender, about 5 minutes, stirring twice and gently.

In a well-sprayed 8x1-1/2 inch round cake pan, starting in center of
dish, arrange cooked zucchini slices in concentric circles using all
of the slices.

Set oven temperature to 350ďż˝

Make the corn muffin mix according to package instructions for Johnnie
Cake. Add cheese, crumbled sausage, corn, and shredded zucchini to
cornbread batter. Spread mixture evenly over the zucchini slices.

Bake for 25 minutes (more or less) or till top is golden.

Using a spatula, loosen sides of corn bread from dish; invert onto a
serving platter. Let it stand a little.

Makes 6 wedges. Serve warm.

THURSDAY AT THE MARKET:
This Thursday, July 19th will be another fabulous day at the farmers'
market, which will be open in the Belmont Center parking lot 2pm to
6:30pm. If you need help finding the market, try using this Google Map
<http://maps.google.com/maps?f=q&hl=en&q=Cross+street+at+Channing+road>Please
check the website at www.belmontfarmersmarket.org  for more
information on the market, its vendors, and how you can get involved,
plus the calendar of events.

You can also read the latest edition of our paper newsletter, "Roots
and Sprouts". In the mid-summer issue you can read an article
explaining Omega-3 fatty acids in grass fed beef, an overview of
Sustainable Belmont, a highlight on Codman Farm: www.codmanfarm.org, ,
and much more.

WEATHER: Thursday will be a good but warm day at the market. High of
82, with a chance of showers in the afternoon, another day of classic
summer weather! :<http://www.weather.com/weather/local/02478>

MUSIC: We look forward to hearing from two musical performers: The
Lockett Brothers will be playing on Flute and Clarinet in the afternoon.

LOCAL RELATIONS: A reminder on our relationship with Belmont Center:
We have gotten some feedback from the Belmont Center Merchant on the
presence of the Farmers' Market. There is some concern about parking
and a question of whether Farmers' Market shoppers support any of the
local businesses in town. We'd like to encourage shoppers to park more
distantly if you are able. Or try to walk, bike, or take public
transit if that is an option for you. This effort will support our
multiple missions: reduce carbon emissions, support bike lanes,
support public transit, and support local businesses.

We also encourage you to support our local businesses and restaurants
while you are in the Center, and tell the merchants that you support
both them and the Farmers' Market.

LINK: We appreciate all the means of spreading the word about the
Belmont Farmers' Market and sustainable agriculture in our area. This
week, check out the beautiful blog created by a CarletonGardener, a
local gardener who kindly links back to www.belmontfarmersmarket.org

http://carletongarden.blogspot.com/

COUPON: Stop by the BFM information booth to pick up a coupon for use
during the months of July and August with any of our market vendors.

THANKS: We'd like to thank our high school volunteers for their
activity with the Farmers' Market. We are still looking for help
distributing fliers to publicize the market, and we're also looking
for some photographers of any age to take pictures during the market.

If you are interested in helping in any way, please check in with the
BFM committee members at the information booth.

SURVEY: Our high school volunteers have also been conducting a
shoppers' survey. Please take a just a minute while you are shopping
to help us gather information by taking our brief and easy survey.
(only 5 questions!)

RECIPE:
Super Easy Crock Pot Beef Roast Recipe   modified from a recipe by Dr.
Patricia Whisnant of www.Americangreassfedbeef.com
Cook/Bake Time – 3 Hours in Crock Pot
Ingredients:
3 lb Frozen Grass fed beef chuck or arm roast
3/4 liter Burgandy
1 Thinly Sliced Onion
1 Beef or Vegetable Bullion
1 T Worchester Sauce
1 Bay Leaf
2 C Water
Directions:

Having a healthy supper waiting when you come home from work is a
fabulous treat. A cooked roast provides a real welcoming smell for you
when you return home at the end of the day. You can also substitute a
different stew meat or beans for the beef if you prefer or are cooking
for vegetarians or vegans.
If you have the meat thawed ahead of time, jaccard it and sear it on
both sides with some butter or olive oil in the pan before throwing it
in a crock pot.

However, if your schedule is hectic, just throw all the ingredients
including the frozen grass fed beef chuck in a crock pot set on low
and cook all day (about 8 hours or more). Either way you will have
beef so tender it will be falling apart.

THURSDAY AT THE MARKET:
This Thursday, July 12th will be another fabulous day at the farmers'
market, which will be open in the Belmont Center parking lot 2pm to
6:30pm. If you need help finding the market, try using this Google Map
<http://maps.google.com/maps?f=q&hl=en&q=Cross+street+at+Channing+road>
Please check the website at <www.belmontfarmersmarket.org> for more
information on the market, its vendors, and how you can get involved,
plus the calendar of events.

WEATHER: Thursday should be clear in the afternoon, though morning
showers are predicted. High of 79, classic summer weather! :
<http://www.weather.com/weather/local/02478>

MUSIC: We look forward to hearing again from our musical performers:
Violinists Devon Hicapie, Mom and her five year old daughter Pilar,
are returning to perform this week at 2:30.

New Product: Starting this week, NorthStar Farm will be selling their
Westport farmhouse cheese called Hannahbells. The cheese is unique in
that in comes in individual "gumdrops" (bells) of soft creamy cheese
in several flavors. Samples and packages will be available this week.

LOCAL RELATIONS: A reminder on our relationship with Belmont Center:
We have gotten some feedback from the Belmont Center Merchant on the
presense of the Farmers' Market. There is some concern about parking
and a question of whether Farmers' Market shoppers support any of the
local businesses in town. We'd like to encourage shoppers to park more
distantly if you are able. Or try to walk, bike, or take public
transit if that is an option for you. This effort will support our
multiple missions: reduce carbon emissions, support bike lanes,
support public transit, and support local businesses. We also
encourage you to support our local businesses and restaurants while
you are in the Center, and tell the merchants that you support both
them and the Famers' Market.

COUPON: Stop by the BFM information booth to pick up a coupon for use
during the months of July and August with any of our market vendors.

THANKS: We'd like to thank our high school volunteers for their
activity with the Farmers' Market. We are still looking for help
distributing fliers to publicize the market, and we're also looking
for some photographers of any age to take pictures during the market.
If you are interested in helping in any way, please check in with the
BFM committee members at the information booth.

Our high school volunteers have also been conducting a shoppers'
survey.  Please take a just a minute while you are shopping to help us
gather information by taking our brief and easy survey. (only 5
questions!)

RECIPE: It's July, which means zucchini and summer squash are coming
into season. Bring home more than you need for the stir fry, and try a
summer favorite like this:
Zucchini Bread
(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family Recipes

2 cups sugar
1 cup vegetable oil
2 eggs
3 teaspoons vanilla
2 cups grated zucchini
1 teaspoon salt
1 teaspoons baking soda
1/2 teaspoons baking powder
3 cups flour
3 teaspoons cinnamon
Blend all ingredients together. Bake in greased loaf tin at 350
degrees for 1 hour or until done.

FEEDBACK: We welcome your comments and suggestions. Please reply to
the moderator.
Do you know someone who would like to receive this email newsletter?
Send their email address to the moderator, or have them join the
Belmont Farmers' Market yahoo group:
http://tech.groups.yahoo.com/group/belmontfarmersmarket/

Happy Independence Day!

Hope you are enjoying the Fourth of July on this lovely day. We WILL
be having our regular Farmers' Market in Belmont Center tomorrow, July
5th 2007. Please check the website at www.belmontfarmersmarket.org for
further information on the market, its vendors, and how you can get
involved.

Thursday's weather is predicted to be a little on the soggy side:
Mostly cloudy. Showers likely with a chance of thunderstorms in the
morning...then a chance of showers and thunderstorms in the late
morning and afternoon. Humid with highs in the upper 70s. Chance of
rain 70 percent.

We are excited to hear Karen Allendorfer, Belmont resident, perform
viola solo & fiddle at 4:00pm tomorrow at the market.

In Farmer's Market related community news, you are all invited to come
to the Library this Tuesday to see the film Dinner Rush. Movies are
shown at the Belmont Public Library on the second Tuesday of
each month. Meet at 6:30 pm for coffee, tea and munchies; the movie
starts at 7:00 pm. Where time permits each showing will be followed by
a discussion. Free and open to the public.

This Weeks Show:
Dinner Rush (2002) Directed by Bob Giraldi July 10th
Dinner Rush is gourmet cinema, served with a generous helping of
culinary panache. After countless commercials, music videos (including
Michael Jackson's "Beat It"), and a few obscure features, director and
restaurateur Bob Giraldi casts his own New York eatery as a TriBeCa
hot spot where the owner (Danny Aiello) presides over a busy night of
fine dining and mob entanglements. He's been a bookmaker for 25 years
but he's going legit; his son (Edoardo Ballerini) is a nuovo cuisine
genius, eager to inherit the business; the sous-chef (Kirk Acevedo) is
deeply in debt to mafia thugs; an art-dealer snob (Mark Margolis) is
antagonizing his waitress (Summer Phoenix); a charming stranger (John
Corbett) harbors a climactic surprise; and a powerful food critic
(Sandra Bernhard) is ready to pounce on any wrong move. In perfect
control of this bustling environment, Giraldi directs like a great
chef cooks: with Altmanesque delicacy, confident that every ingredient
is vital to the success of his creation. It's utterly delicious. 99 mins

Using produce from your garden, and the gardens and farms of your
local producers is a great way to demonstrate your patriotism,
allegiance to the world we live in no matter what your political
leanings include.

On this independence day, it's worth reading the Declaration of
Interdependence as well as other historical documents from our nations
past. http://www.civworld.org/declaration.cfm
I include an excerpt here that seems to me in line with the goals of
the Belmont Farmers' Market committee:

We the people of the world do herewith declare our interdependence as
individuals and members of distinct communities and nations.

To forge a safe and sustainable global environment for all - which is
the condition of human survival -- at a cost to peoples based on their
current share in the world's wealth;

To nurture free spaces in which our distinctive religious, ethnic and
cultural identities may flourish and our equally worthy lives may be
lived in dignity, protected from political, economic and cultural
hegemony of every kind.

And now a Fourth of July inspired garden themed recipe:

Red, White and Blue Herbed Potato Salad recipe

2 pounds small potatoes, a mixture of red, white or gold, and blue, whole if
super-tiny or cut into 1-inch pieces
2 tablespoons vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh basil
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup diced red onion

If the potatoes are tiny, keep them whole; otherwise, cut into 1-inch
pieces. You should have about 6 cups. Steam potatoes until very
tender, about 12 to 14 minutes.

Meanwhile, in a large bowl make dressing by whisking together vinegar,
olive oil, Dijon, oregano, chives, basil, salt and pepper.

When potatoes are still warm, toss them with the dressing along with
the red onions, and set aside until cool. Salad is best served at room
temperature.

Thursday Market:
This Thursday, June 28th is our third market day of the Belmont Farmers' Market,
which will be open in the Belmont Center parking lot 2pm to 6:30pm. If you need
help finding the market, try using this Google Map
<http://maps.google.com/maps?f=q&hl=en&q=Cross+street+at+Channing+road>
>.

NOTE: We WILL be having Farmers' Market as usual next week, on July 5th. We
encourage you to bring any friends and family who may be visiting from out of
town for the 4th.

Weather: An apology for last week's seasonal confusion, we celebrated
the summer solstice <http://en.wikipedia.org/wiki/Equinox> and we are still
enjoying the long days of summer and the first day of summer with your local
farmers and producers. This Thursday night you can observe an almost full,
waxing gibbous moon < http://www.carpecaelum.com/waxgbbs.htm >.

Thursday will be a bit of a scorcher, though ten degrees cooler than
today: <http://www.weather.com/weather/local/02478> There is a chance of rain,
so bring an umbrella, unless you are looking forward to a cooling soaking!

New Vendor: "Not Your Ordinary Farm" from Guilford, VT will be coming
for the first time this season. They offer pasture raised lamb and pork.

New Product: Starting this week, NorthStar Farm will be selling a NEW
Westport farmhouse cheese called Hannahbells. The cheese is unique in
that in comes in individual "gumdrops" (bells) of soft creamy cheese in several
flavors. Samples and packages will be available this week.

Returning Vendors:  This week we will also have present Merrimack Valley Apiary
honey and Shootflyinghill Dessert Co. to feed any sweet tooth you may be
bringing with you. Chocolate and honey? What bounty!

Whole Foods Gives Back: It's 95 degrees outside today. Too hot to cook? Think
about shopping at Whole Foods Market. Today, Wednesday, June 27, is the
Federation of Massachusetts Farmers' Market Day at Whole Foods stores. Whole
Foods will donate 5 percent of its proceeds for that day to this organization
<http://www.massfarmersmarkets.org/>

Local Press: Our Belmont Town Newspaper, the Belmont Citizens Forum
included a lovely editorial a few weeks ago written by editor Anthony
Schinella on the subject of buying and eating locally. Well worth
reading: <http://www.townonline.com/belmont/opinions/x1564168679>  Thanks
Anthony!

Local Businesses: We have gotten some mixed feedback from the Belmont
Center Merchant on the presense of the Farmers' Market. There is some
concern about parking and a question of whether Farmers' Market shoppers support
any of the local businesses in town. We'd like to encourage shoppers to park
more distantly if you are able. Or try to walk, bike, or take public transit if
that is an option for you. This effort will support our multiple missions:
reduce carbon emissions, support bike lanes, support public transit, and support
local businesses. We also encourage you to support our local businesses and
restaurants while you are in the Center, and tell the merchants that you support
both them and the Famers' Market.

Freebies:  Stop by the BFM information booth to pick up a coupon for use during
the months of July and August with any of our market vendors.

Also, since town day was rained out this year, the Belmont Municipal
Light Dept. will be giving out free energy savings light bulbs. Free and energy
saving, be sure not to miss! Thanks Belmont Light Department for helping us save
energy with the change of a lightbulb.

Recipe: From one of our sweets vendors, Shootflying Hill
<http://www.dessertsauce.com/index.html>  This recipe is particularly
appropriate for this time of year:


Icebox Truffles


1.  Place jar of Shootflying Hill Sauce Company's
dessert sauce in the refrigerator overnight.

2. With a melon baller or spoon, scoop out about 2
teaspoons of sauce and roll it into a ball.

3. Roll the ball in powdered sugar, cocoa powder, or
chopped nuts.

4. Repeat as many times as you like!

5. Store the truffles in the refrigerator until you are
ready to serve them.


When you bite into one, the heat of your mouth turns
the truffle into a mound of rich chocolatey goodness! Each
jar makes about 25 truffles.

We welcome your feedback and suggestions. Send an email to the
moderator.




[Non-text portions of this message have been removed]

Welcome spring! And welcome all to the Belmont Farmers' Market weekly
e-newsletter.

We had a wonderful opening day last week with an exceptional turnout of both
vendors and shoppers. The buzz is out around town, but we count on you to keep
spreading the word! Several of our vendors sold out by the end of the day (a
very good thing for a farmer) or sold better than expected for an opening day.

We'd like to thank the Belmont Citizen Herald for covering the opening day of
the Farmers' Market this year. You can read their report on first market day
here: http://www.townonline.com/belmont/news/x434193650

This Thursday is our second market day of the Belmont Farmers' Market, which
will be open in the Belmont Center parking lot between 2pm and 6:30pm. If you
need help finding the market, try using this Google Map
<http://maps.google.com/maps?f=q&hl=en&q=Cross+street+at+Channing+road>.

Come celebrate the vernal equinox <http://en.wikipedia.org/wiki/Equinox>
and the first day of summer with your local farmers and producers.

Belmont is expecting terrific market day weather, high of 80 and sunny.
<http://www.weather.com/weather/local/02478>
It will also be the longest day of the year, all the better to shop for your
evening meal.

At 4pm we will be graced by the first of our seried of Market performances, a
middle school student, Julia, will be playing her violin.

Keep in mind also that next Wednesday, June 27, is the Federation of
Massachusetts Farmers’ Market Day at Whole Foods stores. Whole Foods will
donate 5 percent of its proceeds for that day to this organization
http://www.massfarmersmarkets.org/.

We are expecting a wide variety of spring crops, including salad greens,
radishes, sweet peas, garden seedlings, tomato plants, and some spring flowers,
and much more.

The BFM is also looking forward to our tasty and beautiful assortment of local
products created by our human and animal neighbors: Breads and pastries,
chocolates, lamb and pork, honey, cheese, and even soap!
Let's hear it for reclaiming our local produce, and supporting our local
producers.

Finally a recipe for this week. You can find spinach for sale from several of
our vendors in the spring. This recipe for a delightful Asian inspired salad
comes from The Seasonal Chef Website: http://www.seasonalchef.com/ This is a
neat resource with Market reports for Farmers' Markets around the country with
recipes, related books for sales, and some stunning photography!

Japanese Sesame Spinach

1 pound spinach
1-1/2 tablespoons white sesame seeds
1 tablespoon sugar
1 tablespoon soy sauce
1 teaspoon sake
1/2 teaspoon sesame oil

1. Rinse spinach and trim off tough ends of stems. Plunge spinach in boiling
water for 30 seconds. Rinse under cold water and drain well.

2. Spread out wilted spinach on a cutting board, blot up excess water with a
paper towel, and cut spinach into inch-wide ribbons.

3. Toast sesame seeds by heating for a few minute in a dry skillet. Reserve a
couple of pinches of sesame seeds for garnish and grind the rest in a mortar.
Add sugar and blend with ground sesame. Mix sesame-sugar paste in a bowl with
soy sauce, sake and sesame oil. Mix well.

4. Layer clumps of spinach in bowl, basting each layer with some of the sesame
dressing. Sprinkle rest of toasted sesame seeds on top.

Welcome spring! And welcome all to the Belmont Farmers' Market weekly
e-newsletter.

This Thursday is our long awaited opening market day of the Belmont
Farmers' Market, which will be open in the Belmont Center parking lot
between 2pm and 6:30pm. If you need help finding the market, try using
this Google Map
<http://maps.google.com/maps?f=q&hl=en&q=Cross+street+at+Channing+road,+\
Belmont,+MA+02478&ll=42.396793,-71.1738&spn=0.003478,0.010128>  .

Belmont is expecting near perfect weather
<http://www.weather.com/weather/local/02478>   for an outdoor opening
market day: partly cloudy with a high of 68 degrees, 14 miles per hour
wind, and sunset scheduled for a luxurious 8:23pm!

We are expecting a wide variety of spring crops, including salad greens,
radishes, sweet peas, garden seedlings, tomato plants, and some spring
flowers, and much more.

The BFM is also looking forward to our tasty and beautiful assortment of
local products created by our human and animal neighbors: Breads and
pastries, chocolates, lamb and pork, honey, cheese, and even soap!
Let's hear it for reclaiming our local produce, and supporting our local
producers.

And now here's a recipe to enjoy with some spring greens as you will
find at the market. This recipe is adapted from one found on the website
of the American Public Media radio show The Splendid Table
<http://splendidtable.publicradio.org/>   with Lynne Rossetto Kasper

Fresh Basil and Balsamic Dressing

This recipe makes enough dressing for about a week's worth of salads,
but will keep refrigerated for over three weeks. You will need a 1 quart
jar with a tight-fitting lid. Shake well before using.


Ingredients

     * 1 medium onion
     * 3 cloves of garlic
     * 1/2 cup fresh basil leaves (tightly packed)
     * 2/3 cup vinegar
     * 1/3 cup balsamic vinegar (proportions of vinegar can be altered to
taste - make equivalent to 1 cup)

     * 1/2 cup water
     * 1/4 cup brown mustard
     * 1/2 cup extra virgin olive oil (or canola oil for a lighter flavor)
     * 1/2 - 1 teaspoon salt
     * 1/4 - 1/2 teaspoon freshly ground black pepper, finely ground.


Peel the onion and garlic cloves then mince together with the fresh
basil leaves. Put in jar and add the remaining ingredients. Shake up and
season to taste with salt and pepper.


Variations

For Thai-style dressing that is good over rice noodles, grains or
crunchy vegetable salads, blend 1/2 cup dressing with 1 tablespoons
minced fresh chile, 1/4 cup minced fresh cilantro, 1 tablespoon brown
sugar, 2 tablespoons crunchy, all natural peanut butter, and 1/4 cup
finely crushed peanuts.

For a basil ranch dressing: blend 1/3 cup of dressing with 1/3 to 1/2
cup buttermilk and 1/4 cup sour cream or thick plain yogurt.

Enjoy with a salad including fresh spring vegetables straight from the
Belmont Farmers' Market!

Comments? Suggestions? We welcome your feedback! Reply to the moderator
with suggestions for inclusion.






[Non-text portions of this message have been removed]

This is a weekly email update of the latest events, vendor profiles,
newsletter previews, recipes, gardening tips, reviews, and related
information for volunteers, shoppers, vendors, and fans of the
Belmont, MA Farmers' Market.

About the Market
Our mission is to provide fresh, local produce and other products.
We're open from 2:00 to 6:30 on Thursdays beginning on June 14, 2007
this year. This season features new vendors and should be even more
exciting than the first year! See the map and directions at
www.belmontfarmersmarket.org