Troy Market Weekly Happenings – Saturday, July 1st, 2017
They’re here! Peaches from Maynard Farms.
We are open every Saturday rain or shine! Don’t let a few rain clouds scare you away. Our vendors will be here in full swing, so you can stock up on all of your Fourth of July needs. Not sure what to bring to the party? Let this week’s recipes provide you with some true farm-to-table inspiration.
Each week we will be bringing you fresh news, deals, and happenings you’ll find at market.
Enjoy your time at market and stay in-season by knowing what’s fresh. New recipes, product sales, and special promotions are included. Have an interesting story, fact, poem, or photo you’d like to share?
Contact Us for a feature in our upcoming newsletters!
Here’s what’s happening this week:
It’s peak strawberry season and June is dairy month so Argyle Cheese Farmers and The Berry Patch are joining forces to help you enjoy both products at the same time! Buy one quart of berries at The Berry Patch and get a discount on one pint of yogurt in plastic containers at Argyle Cheese Farmers, or buy one pint of yogurt at Argyle Cheese and get a discount on one quart of strawberries at The Berry Patch. Just show your already purchased product at the appropriate booth to get your discount! Fresh Berry Patch strawberries with Argyle Cheese Greek Yogurt is one of the healthiest, best tasting desserts or snacks that you can eat!
Kirby cukes are in and plentiful at The Berry Patch!
Nine Pin Cider
America’s birthday is upon us, and there’s no better way to celebrate than with a cold cider! When America was founded, cider was a more common drink than water!? Founding father John Adams is reported to have drank a tankard of cider each day. Thomas Jefferson cultivated cider apples in his Monticello orchard. Cider was served to Revolutionary troops, and played a key role in the early colonial economy.
But cider isn’t history; we’re in the middle of America’s modern cider boom, and lucky for you Nine Pin’s apples are sourced from the Hudson Valley, a Mecca for apple orchards because it’s graced with some of the most ideal climate/growing conditions for apples in the world. So join the revolution and #pickcider for the Fourth of July this year! Nothing pairs better with a fiery BBQ grill than an ice cold Nine Pin cider, and with so many varieties to choose from, we guarantee you’ll party like a patriot this holiday weekend and all summer long! Have a safe and happy 4th of July, everyone! #drinkNYapples
Lovin’ Mama Farm
Our field is expanding, and we are officially into zone two of our garden. All of our beds are permanent, no-till, so we are really into uniform size…100′ rows it is! That way row cover, weed cloth, low tunnel plastic can be used interchangably between beds, and the planning process is easier in the greenhouse when calculating how many starts are required to fill out a row. It’s feeling more like home out there when I look out and see row after row of gorgeous veg and flowers. And it seems the no-till system is working wonders, even only our first season in! Almost no weeds (except the pathways that we didn’t straw mulch), super growth, and super bug resistance due to the healthy soil food web going on. Not to mention, when extreme rain storms hit, the no till beds just suck up all the rain without run off or wash out of the seedlings. hooray!
On our table this week (EVERYTHING CERTIFIED ORGANIC): pea and sunflower shoots, 10+ varieties of micro green blends, cat grass, living trays of micro greens, salad mix with edible flowers, green and red butterhead lettuce, red and green mini romaine (have you tried these cut in half on the grill yet?), purple kale, rainbow chard, fresh cut herbs (mint, marjoram, sage, thyme, italian parsley, cilantro), mixed summer squash, ‘alpha beit’ Israeli cucumbers (thin skin, small seed cavity, super crunchy!), broccolini, snow peas, squash blossoms, nasturtiums, violas. Many thanks to our amazing customers and community at Troy Waterfront Farmers Market!
Our Daily Eats
For a satisfying lunch that provides the creaminess you crave and the nutrition your body deserves, place chopped feta cheese, locally grown strawberries and Maple Seed Mix from Our Daily Eats over a bed of farmers market greens. Whip together a quick vinaigrette by drizzling olive oil and balsamic vinegar atop your salad and tossing. No salt and pepper necessary—this dish, like summer, is perfect as is.
8 ounce bag/$5
Greetings! It is a wonderful season at Maynard Farms so far and we are excited to be able to offer the first tree ripened peaches of the year!
We will also have delicious plump blueberries and delectable apricots at every market this weekend. In addition we will have tart cherries, Queen Anne cherries, crunchy sweet red cherries, strawberries, raspberries, snow peas, snap peas, apples and cider. We are looking forward to seeing everyone this weekend!
DID YOU KNOW WE ACCEPT SNAP, EBT, AND FMNP AT MARKET?
Below is a list of our vendors that accept the FMNP (Farmers Market Nutrition Program) Checks:
Bulich Creekside Farm
Underwood’s Greenhouse/Shushan Valley Hydro
Puckers Gourmet llc
Add a bang to your 4th 💥celebration with our horseradish half sours! Crunchy, zesty and absolutely delicious! Stop by and experience just how good a pickle can be!
Kennedy Rose helped Grandma move young chickens out on grass, they loved thier first taste of fresh greens. We are looking forward to a fun summer with the animals on the farm.
We have beef, pork and chicken for the grill. Black Angus steaks, beef kabob’s, our awesome pork chops and pork sausages, chicken and Fresh eggs.
Check out our newest babies hiding in the bushes.
We are very excited to introduce a new goodie for the top of our Bowlsome Bibimbap Bowl: Purslane!
Our Bibimbap is like a blank canvas—the perfect platform for whatever the season offers. Kenta (Bowlsome’s official Bibimbap chef) is always looking for seasonal, local, and organic ingredients that can be incorporated to widen the pallete, nourish our senses, and spark our toungue. After an experience with one of our farm providers, he was inspired to try out Purslane. He writes:
“Last Friday our friend Mike Palulis, at Echo Creek Farm in Salem, was picking spinach for me (that spinach was offered in our salads at market the next day, farm to table within 24 hours!). Mike showed me the purslane growing up around his crops on the field. He suggested I should come up with some interesting recipe. I wasn’t familiar with the plant (my better half Michelle knew about it, and even had seeds at home…) but I did some research and learned that it has been widely used in the cuisine of many different cultures. It’s also very nutritious, high in omega-3, vitamin A, and C. I tried a very simple recipe with garlic, salt, and sesame oil and I like it very much — it’s tender but with an unusual texture and delicious flavor. Purslane will debut on my Bibimbap this week!”
Shushan Valley will have a sale on their baby beefsteak tomatoes this week $1.00 off per pound.
Stop by and stock up on some delicious sweet fresh picked tomatoes.
Pizza with Ricotta, Peaches, and Hot Honey Image and Recipe from BonAppetit.com
“Okay, how’s this for awesome? Sisters Nicole and Adrienne Infante, the team behind the account @bonappetitfordestruction tackles almost every recipe in [BA] magazine—every month.
They used store-bought dough, because their Sicilian grandmother always recommended buying it from the best pizzeria in town and they’re not ones to mess with tradition (or Sicilian grandmothers). That dough got tossed directly on the grates—no pan required. ‘We wanted those little charred bits on the bottom.’ Ricotta was their cheese of choice, and we’re seriously impressed that they made their own. Naturally they made their own tomato-based pizza sauce, too. Naturally, it came from BA! ‘We made this sauce when it was on the cover of October 2014 and there is no reason to make any other pizza sauce,’ they say. Peaches got brushed with a little olive oil and grilled directly over the grates, too, before being added to the pizza. To temper the sweetness of the fruit and ricotta, they made a batch of hot honey for drizzling. Finishing touches? ‘A little sprinkle of microgreens tossed lightly in olive oil and squeezed lemons and some grated mozzarella and we declared this pizza COOKED!’
Click the photo for 8 Creative New Hot Dog Topping Ideas to switch up your grill routines! Image from BonAppetit.com
When Brian and I were in our twenties in Maine, we farmed conventionally for the wholesale market. Brian was nicknamed the radish king back then, for we grew only a few crops compared to the variety that can be found now on our farm. And radishes were one crop Brian grew well and in abundance!
It is no surprise that Brian continues to plant radishes thirty years later. He knows them like an old friend. But here’s the secret – Brian is not fond of eating them!
And here’s a recipe to try:
Radish Greens Pesto Foodandwine.com
2 garlic cloves, crushed
Greens from 1 big bunch of radishes (8 loosely packed cups), chopped
1/4 cup parsley leaves
3/4 cup roasted salted pumpkin seeds (3 ounces), plus more for garnish
3/4 cup extra-virgin olive oil
1 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
Kosher salt andPepper
In a food processor, combine the garlic, greens, parsley leaves and the 3/4cup of pumpkin seeds; pulse until finely chopped. With the machine on, slowly drizzle in the olive oil. Stir in the 1cup of cheese. Season with salt and pepper. Great with Pasta!
Healthy Gourmet Kitchen
Ancho Coffee Cocoa Rub is back! No sugar added rub. We’ve been busy in the kitchen and garden this week and will have our full line of seasoning mixes, dips, rubs and soups. If you haven’t stopped by in a while see what’s new! We’ve added a line of seasonings for the slow cooker and instant pot.
Slow Cooker Mediterranean Chicken Roll Ups
Using our Bruschetta Dipping Oil Blend as a jump start, this dish comes together in about 5 minutes. After getting it into the crockpot I spent the rest of the afternoon in the garden and came in to a delicious, healthy meal with minimum fuss.
1 package Healthy Gourmet Kitchen Bruschetta Dipping Oil Blend
1/2 cup extra virgin olive oil
4 oz goat cheese
Big handful of spinach, kale, basil or chard, washed. If using kale or chard stem the leaves.
1 – 1.5 lbs boneless skinless chicken breasts preferably from free running chickens
Mix Bruschetta dipping oil blend with oil and set aside.
Cut goat cheese into 4 pieces
Cut each breast in half to make 4 thin chicken cutlets or alternatively you can pound them thin then cut in half.
Divide spinach between 4 breasts. Top with 1 piece of cheese. Top with 1 tsp Bruschetta dipping oil. Roll each breast and place in slow cooker.
Cook on low for 3 – 4 hours or on high 2 hours.
AREPAS, RECIPE FOR AMATEURS
Arepas can be done using a special kind of precooked white corn flour, like Harina Pan (you can purchase it at our store. Arepas do not taste like tortillas or corn bread and its particular mild flavor is perfect for soaking up other flavors like the juices of cooked meat, beans, bacon, fish, cheese, etc. If you want to be adventurous one evening, try this quick recipe:
In a bowl with 2 cups of water, slowly pour one Cups of precooked white corn meal (Harina Pan) and 1 tablespoon of salt and gradually mix by hand continuously to avoid lumps.
Add more water or more flour until you have a dough consistence, but the dough should be still wet.
Let the dough rest for 5 minutes and then shape each arepa about 2 inches diameter and ½ inch thick, and cook in a medium-high heat griddle for about 7 minutes each side.
Once cooked, cut in half like a sandwich and fill it with your imagination.
Fennel – a cousin to carrots and parsley, fennel is rich in phytonutrients, vitamin C, folate and fiber. So much to like about this aromatic vegetable! Come find it and much more on our shelves!
Here’s a recipe for you.
Zucchini and Fennel Sauté (fromseedtotablerecipes)
Extra virgin olive oil for sautéing 1 large onion, sliced 1 medium large fennel bulb, fronds removed, thinly sliced crosswise 2 medium zucchini
About 2 tablespoons salted capers, soaked in fresh water, drained and dried kosher salt a large pinch of dried sweet marjoram, crumbled 1 large clove of garlic, chopped fresh basil, chopped (about 10 or 12 leaves)
Heat the olive oil (at least 2 perhaps 3 tablespoons) over medium-high heat until shimmering. Add the onion and fennel to the pan and sauté, stirring frequently, until the vegetables are translucent and softening, it took just a few minutes. Add the zucchini and capers and continue to cook, stirring frequently, until the zucchini starts to soften. Season with salt, marjoram, and garlic. Turn the heat down to medium low and continue to cook, stirring occasionally, until the zucchini is tender but not too soft. Add the chopped fresh basil just before serving.
THERE’S A LOT YOU CAN DO
Be a Market Friend! The Troy Waterfront Farmers Market is currently seeking volunteers to assist on Saturdays. Spend one to two hours a week helping assist customers and Market Staff with various fun and exciting Saturday tasks.
BRING YOUR FRIENDS
We welcome all volunteers from a wide array of ages, abilities, and interests! We will be working right with you, so no prior training is necessary.
WILL YOU HELP?
We love Troy. One thing we love about Troy is the amazing community. We need volunteers to help on these busy Summer Saturdays. Our goal is to leave Downtown free of the mess a busy market like ours can bring. We need your help! Contact Liz at email@example.com if you’re interested or meet us at 2pm at the Market Info Table to begin clean up.
Parking is free on nights and weekends in the Troy Parking Garages, as well as on the streets. If you’re having any difficulties locating the garages, check out this map!
Performing live at market this week is a market regular CC Vagabonds. Catch them playing all day with us tomorrow!
The Troy Waterfront Farmers Market is open every Saturday from 9am until 2pm.
Now in Outdoor Market Season www.troymarket.org