Posted 12/20/2011 8:25pm by Amy Philson.
Northwest PA Growers Co-op
The Beginning of the Winter Market
The NWPAGC Winter Market started off with a Kick Off Event, held November 9, 2011. This event included music, and a farmers market type atmosphere for the community and the members of the Winter Market to meet and speak with the growers in our Co-op! This was a fantastic event, attended by many community and Winter Market members. Our Winter Market pick up runs each Wednesday from 4:30 to 5:30 pm at the Slippery Rock United Methodist Church located in Slippery Rock. You can still sign up (here) because the Winter Market runs into the early spring!
Christmas Market Tomorrow!
We are hosting a “Christmas Market” tomorrow (12/21/2011) at the Slippery Rock United Methodist Church from 4:30 to 5:45pm. We will have extra items for sale on our Market Table! This event is open to the public, so feel free to bring a friend. We will have a lot of the same regular items, and extra items in addition to help you get ready for Christmas!
Some items we will have:
Corn Wreaths (for the birds or decoration – great gift idea!)
Roasted Vegetables (from allrecipies.com)
- 1 small butternut squash, cubed
- 2 red bell peppers, seeded and diced
- 1 sweet potato, peeled and cubed
- 3 Yukon Gold potatoes, cubed
- 1 red onion, quartered
- 1 tablespoon chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- salt and freshly ground black pepper
- Preheat oven to 475 degrees F (245 degrees C).
- In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
- In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
- Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Amount Per Serving Calories: 123 | Total Fat: 4.7g | Cholesterol: 0mg
Lemon Balm Cookies (from cooks.com)
2 tbsp. minced lemon balm leaves
1 tsp. lemon juice
1 c. butter, softened
2/3 c. sugar
2 1/3 c. all-purpose flour
Whole lemon balm leaves for garnish
In small dish, combine first 2 ingredients, press mixture with back of spoon to blend. In large mixer bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon mixture. Gradually beat in flour and salt. Cover and refrigerate 3 hours or until firm. Roll in wax paper. Preheat oven to 350 degrees. On wax paper slice into slices about 1/8" thick. On ungreased cookie sheet bake 8 to 10 minutes. Will brown slightly around edges. Yield: about 60 cookies.
Acorn Squash with Cranberry Stuffing (from tasteofhome.com)
- 2 medium acorn squash
- 1/4 cup chopped celery
- 2 tablespoons chopped onion
- 2 tablespoons butter
- 1 medium tart apple, peeled and diced
- 1/2 teaspoon salt
- 1/2 teaspoon lemon juice
- 1/8 teaspoon pepper
- 1 cup fresh or frozen cranberries
- 1/2 cup sugar
- 2 tablespoons water
- Cut squash in half; discard seeds. Cut a thin slice from the bottom of squash halves so they sit flat. Place squash hollow side down in an ungreased 13-in. x 9-in. baking dish. Add 1/2 in. of water. Cover and bake at 375° for 45 minutes.
- Meanwhile, in a small skillet, saute celery and onion in butter until tender. Add the apple, salt, lemon juice and pepper. Cook, uncovered, over medium-low heat until apple is tender, stirring occasionally. Stir in the cranberries, sugar and water. Cook and stir until berries pop and liquid is syrupy.
- Turn squash halves over; fill with cranberry mixture. Cover and bake 10-15 minutes longer or until squash is tender. Yield: 4 servings.
Nutrition Facts: 1 serving (1 each) equals 270 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 367 mg sodium, 57 g carbohydrate, 5 g fiber, 2 g protein.
Potato Sausage Bake (from tasteofhome.com)
- 1/2 pound bulk pork sausage
- 3 large potatoes, peeled and thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 jar (2 ounces) diced pimientos, drained
- 3 eggs, lightly beaten
- 1 cup 2% milk
- 2 tablespoons minced chives
- 3/4 teaspoon dried thyme or oregano
- Additional minced chives, optional
- In a large skillet, cook sausage over medium heat until no longer pink; drain.
- Arrange half of the potatoes in a greased 8-in. square baking dish; sprinkle with salt, pepper and half of the sausage. Layer with remaining potatoes and sausage; sprinkle with pimientos.
- In a small bowl, whisk the eggs, milk, chives and thyme; pour over pimientos.
- Cover and bake at 375° for 45-50 minutes or until a knife inserted near the center comes out clean. Uncover; bake 10 minutes longer or until lightly browned. Let stand for 10 minutes before cutting. Sprinkle with additional chives if desired. Yield: 6 servings.
Pennsylvania Farm 2012 Show
Where?: Pennsylvania Farm Show Complex & Expo Center, North Cameron and Maclay Streets, Harrisburg, PA.
When?: January 7-14, 2012
What?: The Farm Show is the largest indoor agricultural exposition in the country, with nearly 6,000 animals, 10,000 competitive exhibits and 290 commercial exhibits. Be one of 400,000 visitors to join us for the 96th Pennsylvania Farm Show and learn about the good work being done on the farm, in the field, in the home and in the classroom, bridging the gap between "farm gate and dinner plate."
Cost?: No cost to attend! $10.00 for parking.
Where can I find more information?: http://www.farmshow.state.pa.us/default.aspx
Pennsylvania Association for Sustainable Agriculture’s 2012 Annual Farming for the Future Conference
Where?: Penn State Conference Center Hotel, State College, PA
When?: February 1-4, 2012
What?: “Breaking Ground for a New Agriculture Cultivating Versatility and Resilience”. This event includes 13 full day tracks, 100+ workshops, hands-on programming, fun-filled kids activities, cheese tasting, live music, seed swap, knitting, yoga and more!!
Cost?: Main Conference - $185.00 (non-member), $135.00 (member)
Where can I find more information?: http://www.pasafarming.org/conference2012/index.cfm
New Millcreek grocery store set to open in January
By ERICA ERWIN, Erie Times-News
A new grocery store that began as a seed of an idea is almost ready to sprout.
Construction of Frankie & May Fresh Grocer, a grocery store, bakery and deli at 1101 Peninsula Drive, is expected to be done in two weeks, and the store will open in January, owners said Friday.
Amy Cuzzola-Kern and her friend Christine Grady have been planning the new business venture for the past two years. Both saw a need for a different kind of shop, one that offered fresh, locally grown fruits and vegetables and top-notch customer service.
"It's going to be really fun opening the doors and getting customers in," Cuzzola-Kern said.
The shop will offer in-season organic and naturally grown produce grown within 100 miles of Erie when possible, as well as fresh meats and fish, baked and dry goods and deli offerings.
It will also house a butcher shop led by a name familiar to local meat lovers: Tom Hill, former owner of the now-closed Tom Hill's Meat Market. Hill closed the West Eighth Street shop in 2007.
Hill had a loyal base of customers that Grady and Cuzzola-Kern hope will follow him to Frankie & May.
"We feel like it's a great fit for us because Tom was all about the highest quality and the best service, and that's what we're striving for," Cuzzola-Kern said.
Once construction is complete, equipment will be installed, including coolers and a demonstration kitchen for cooking classes and special events.
Cuzzola-Kern and Grady have already reached agreements with several providers, including the Northwest Pennsylvania Growers Co-op, a cooperative of farms throughout the region; Clarion River Organic, a cooperative of 15 certified organic farms throughout western Pennsylvania; and Mercyhurst West's garden project.
The store will place orders with providers in December, and have a grand opening in January, Grady said.
The experience of starting a new business has been exciting and intimidating, Grady and Cuzzola-Kern said.
Both are confident the shop will set itself apart from the competition.
"This is about going back to slightly more old-fashioned shopping," Grady said. "More of a community focus, more of a store, less a supermarket, where you understand your customers better, where you have a relationship with your customers."
ERICA ERWIN can be reached at 870-1846 or by e-mail.