June 27 Brookside Farmers Market--Rain or Shine!

[LeslieMoyer]

This is a weekly newsletter is available in full color via (free) subscription and may also be read at the yahoogroups website for the Brookside Farmers' Market here:  http://groups.yahoo.com/group/BrooksideFarmersMarket

See the end of the newsletter for further subscription instructions!  Hope to see you Wednesday!

Next Cherry Street Farmers' Market @ Brookside
Wednesday, June 27, 2007
8:00 am – noon
41st and Peoria / ACE Hardware parking lot


Can you believe it's still raining?  To the loyal souls who ventured out in the on-again, off-again rainclouds to last week's market, the vendors thank you!  Farmers have produce available at each market that is fresh-picked especially for that market.  It must be picked when it is ready—rain or shine—and vendors come to the market to share their bounty with us—rain or shine. All of the rain means that the produce is plump, succulent and abundant.  It looks like another rainy week ahead, but the rain is coming in "scattered thunderstorms," so watch the weather and dash out to see us between rain clouds!  We have a full complement of vendors coming tomorrow!  Many vendors drive in from outlying areas and are so thankful for you--faithful market customers!

This is the last week for the "Taste of the Market" tote bag giveaway!  Last week's winner was Susan Jones. To re-cap: the Cherry Street Farmers' Market Association is celebrating its 10th anniversary this year and to celebrate, each week in June, a Cherry Street Tote Bag will be filled with produce, prepared foods, breads, and value-added products; then given to a CSFM customer at both the Wednesday and the Saturday markets. Sign up to win at the red market trailer--the random drawing will take place at the end of the market (you need not be present to win) and the winner will be notified & can pick up their goodie bag at the following week's market.  Market vendors have been *so* generous with their donations--thank you, vendors!  Also, the Oklahoma Department of Agriculture, Food, and Forestry has provided some free "OK-Grown" grocery list memo pads for us--you can pick one up free at the market trailer this week.

My family shared a potluck meal with another family this week, with each of us sharing food made from seasonal market produce.  In fact, we used many of the same ingredients--squash, onions, parsley, garlic, peppers. But because the seasonings we used were very different, the two dishes tasted completely different.  So different that it took us most of the meal to realize that they had similar ingredients!  "Same vegetables" don't mean "same taste!"  Eating seasonally stimulates culinary creativity!  Both recipes are included below.


Come early and enjoy coffee & breakfast at the market--we have several delicious choices available from 8 to noon!!  We hope to see you Wednesday when you select your fresh meals for the week ahead.  We'll be waiting for you!


TABLE OF CONTENTS:

Fresh This Week
What Do I Do With Cabbage?
Recipe Box
      Calabacita
      Tahini Grilled Vegetables & Rice
      Grilled Cabbage with Bacon and BBQ Sauce
      Cabbage Kimchi
      Curried Rice and Cucumber Salad with Walnuts and Raisins
Meet Your Vendor: Community Food Bank of Eastern Oklahoma
Canvas Tote Bags
Parking
Looking Ahead...

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FRESH THIS WEEK

Farm vendors bringing farm-fresh produce and meat this week include Debbie Shanks, Nuyaka Natural Farm, Three Springs Farm, Peach Crest Farm, Phil & Kitty Conley, Creekside Plants & Produce, Natural Farms, Mushroom Planet, Valley Berries & Vegetable Co., Chilli's Tomatoes & More (back again!), and (new to our market this week) Living Kitchen. Leroy Shanks has to sit this week out because his fields are too wet to get in to pick!  We're grateful to them and to all of the farmers who provide the backbone of our market!

This week at the market, you can expect to find these and other fresh food delights:

Garlic--at least 8 different varieties!
Shiitake and lion's mane mushrooms
Peaches
Blackberries!
Sungold cherry tomatoes (as sweet as candy--get them early!)
Tomatoes--they're here!
Potatoes--a wide varieity!
Celery (this is the last week!)
Acorn squash
Bell peppers (a few?)
Leeks
Onions
Green & yellow beans
Italian green beans
Cabbage--a wide variety!
Fennel
Carrots
Parsley
Cucumbers
"Flying Saucer" squash
8-Ball zucchini
Golden zucchini
Raspberries (get them early!)
Blueberries (get them early!)
Pecans
Pattypan squash
Yellow summer squash
Fresh cut basil
Fresh cut mint


This week's meat selections will include:

Creekside Plants & Produce / Blakely Family Farms will bring a wide variety of cuts of
   Beef (including steaks, roasts, ground beef, and more)
   Pork (including chops, bacon, sausage, roasts)
   Lamb (including chops, leg-of-lamb, lamb stew meat, and ground lamb)

Natural Farms plans to have a sale item available each week, but you'll have to come to the market to find out what it is! They'll be bringing :  
   Dog bones (is your dog a localvore?)
   Beef (including steaks, beef sausage, ground beef, roasts)
   Chicken, including ground chicken and chicken sausage
   Farm-fresh eggs
   Pork (including steaks, chops, roasts, sausage)
   Deli meats (turkey, ham, roast beef)
   Ground bison
 


You can also expect to find these flower & plant growers:

Beautiful HUGE cut sunflowers from Fields Farm and Three Springs Farm!

Creekside Plants & Produce was a charter grower for the Cherry Street Farmers' Market and have been vendors every year for the last ten years!  They've been around so long for a reason--they have a huge variety (that changes from week-to-week) of beautiful potted plants & herbs such as: sunflowers, stocks, veronica, garden phlox, lilies, rudbekia, moonflower, oregano, marjoram, a variety of basils, lemon grass, and much more.  Stop by every week for an ever-changing selection!

Joe Michno will be back this week (after a 1-week hiatus to get some work done in his greenhouse): zinnias, ferns, impatiens, sweet potato vines, dragon-wing begonias, fan flower, and hanging baskets

Large patio tomato plants (loaded with tomatoes!), pepper plants (loaded with peppers!), ferns, rosemary, lavender, and beautiful serrated basil from Bob Piper. Last week Bob had a beautiful hybrid daylily in the richest gold you can imagine!

Oklahoma native plants, including many different wildlife host & food plants from Clear Creek Farm & Garden. (many plants, shrubs, and trees will be available this week, or you can order from them one week & pick up the next!)  Often their plants will have caterpillar eggs already-attached!  Make your yard a wildlife habitat with help from Clear Creek.

Also joining us new last week was Saturday market vendor, Duck Creek Farm.  Duck Creek has water plants (including water hyacinth), hostas, daylilies, elephant ears (in beautiful black & lime green!), and banana trees.


We also have a variety of prepared-food vendors this week and every week:

We'd like to welcome a new (to us!) vendor this week, Great Harvest Bread Company!  Great Harvest has a delicious assortment of fresh-baked breads and sweets made with fresh-ground wheat and other yummy goodies. Great Harvest gives samples of their bread because they know that once you taste it, you'll be hooked!  You've loved them at the Saturday market--come welcome them to Wednesday's market!

Last week was our first week to welcome World Cup Coffee to the market.  Scott Jensen and his son had 4 different varieties of steamy coffee brewed-and-waiting last week, along with bags of fair trade and organic coffee beans for you to brew at home.  I think the vendors are as happy for the fresh coffee as the customers!

The Community Food Bank of Eastern Oklahoma will have their usual assortment of delicious sweets as well as a few new items this week, including Sara's Granola and Amy Kinser's Pumpkin Bread as-featured in this Tulsa World article from June 7th: http://www.tulsaworld.com/lifestyle/article.aspx?articleID=070607_238_D1_hInAm33868 .  All proceeds go to support their work fighting hunger in northeastern Oklahoma.  See them featured in the "MEET YOUR VENDOR" article below!

Tilly's Old Fashion Candies, will be back with peanut brittle & pecan brittle this week and will also be sharing delicious samples--stop by her tent for a taste.  Matilda has many repeat customers--including some who didn't think they liked peanut brittle!

Teri Fermo / Bohemia always has an array of gourmet flat bread pizzas (all roughly 8 ounces for $15 each), gourmet dinners for one or two, rich fresh-baked quiche in a variety of flavors, savory side dishes, and delicious sweets!  Some of her sweets include:
* Kourabiedes (Greek almond butter wedding cookies made w/brandy & Red Bird Ranch eggs -- 6-pack/$3
* Chocolate Almond Toffee -- 1 pound lock box gift tin/$30; 1/2 pound/$10
* Lemony Lemon Bars made w/Red Bird Ranch eggs -- 5 ounces/$4
* Caramel Pecan Squares -- 5 ounces/$4
* Chocolate Kahlua Cake made w/Red Bird Ranch eggs -- 4 ounces/$5

Luna Bread  / Cris Foster carries a variety of scones, with different flavors featured each week.  All Luna Bread scone & bread ingredients that CAN be purchased in Oklahoma ARE purchased in Oklahoma, including wheat, eggs, dairy products, nuts, and locally-grown fruits.  Cris will also have "24-Carrot Date Bread" and Banana Nut Bread this week!  My new favorite Luna Bread scone is Belgian Mint--made with chocolate and real, fresh mint!

Augusto's Green Sauce / Tracy Schlupe will be there again this week if she was able to replace her tent.  You may remember that she lost it in a wind gust at our market a couple weeks ago!  I used Augusto's Green Sauce this week on leftover new potatoes and it was delicious!!  Tracy always has samples of her delicious, spicy sauce and would be happy to give you ideas on how to use it in your home.

My Dad's Salsa will be there again this week.  The name: "My Dad's Salsa" came about from having four children. When they work the business and people ask, "Is this your dad's salsa", their answer will be, Yes! My Dad's Salsa is made with tomatoes, onions, jalapeños, cilantro and other tasty ingredients, and is chopped without a food processor therefore chunky is taken to a new level. Don't like chunky? Put it in a blender, no more chunky. The original recipe was MILD so the kids in the photo on the label would eat it. You can now get it in Mild - Medium - Hot and Macho Hot, quarts, pints and case lots. They have samples ready at the market and would enjoy sharing them with you. http://www.mydadssalsa.com/

Rick and Tracy from The Spice Market will be there this week if the rain holds off!  They'll be selling their HUGE variety of spices and spice blends. Their website has many recipes for using their spices and they also have recipes available at their can't-miss-it red-and-black-polka-dotted-booth!  Browse their goodies here: http://www.spicemarkettogo.com

You can also find prepared foods such as jams, jellies, HONEY, glazes, mustards, and more at these vendors' tents: Peach Crest Farm & Natural Farms.


We have two non-food vendors who bring an assortment of personal care products:

Linda Highbarger with Hilltop Honey makes a nice variety of all-natural personal care products that are made with honey and beeswax from her beehives.  Linda's bees also help to pollinate some of our produce vendors' crops!  Look for shaving soap, bar soap, salves, lotions, body mist, and more scented with all-natural essential oils. We've found Linda's cinnamon soap is perfect for washing up after gardening--it has just the right amount of gentle abrasives (real cinnamon!) for good scrubbing power and moisturizers to soothe "garden" hands.  Look for the sunflower-print tablecloths!

Go ahead--pamper yourself!  Enjoy a hand massage this week and every week at 3 Peas in a Pod!   3 Peas will be there this week with muscle-soothers (you know you need it!), body salts, nail & hand scrub, lotion bars (very popular!), talc-free body powders, bath soaks, and "Ruff Lauren"—a dog conditioning fragrance. Through an arrangement with Farrell Family Breads, one of the Saturday vendors, they will also carry an assortment of delicious, all natural & wholesome breads.


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Did you know....The USDA currently offers irradiated ground beef to schools that participate in the National School Lunch Program. Irradiation, or "cold pasteurization" as its proponents like to call it, is the process by which food is exposed to ionizing radiation in order to kill microorganisms and other food-borne bacteria that result from improper processing. Not only is the safety of this process questionable, but it also destroys vitamins and promotes unsanitary conditions in meat processing plants.  (Source: http://farmaid.org)


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WHAT DO I DO WITH CABBAGE?

Cabbage is a vegetable most of us are familiar with, but, unfortunately, many people still associate cabbage with that gray, mushy, over-cooked, boiled bland cafeteria food!  Cabbage is popular all over the world for a reason-it is incredibly versatile, it stores well, and it's delicious!  You can find cabbage as the star of beloved ethnic dishes around the world:  Germany-sauerkraut, Ireland-colcannon, Korea-kimchi, England-bubble & squeak, Turkey-dolmasi, and the Dutch "koosla", from which our American "Cole Slaw" originates. In 1984 the Food and Agriculture Organization of the United Nations listed cabbage as one of the top twenty vegetables considered an important food source sustaining world population.

Cabbage is a member of the Brassicaceae (or Cruciferae) family--also known as the "mustard" family or the "cabbage" family.  It is related to broccoli, cauliflower, brussels sprouts, collards, kale, turnips, radishes, and kohlrabi. Like many in the Brassicaceae family, it is native to the Mediterranean region and was known to the ancient Greeks and Romans.  Its English name (cabbage) derives from the word "caboche", meaning "head".

Researchers have learned that foods in the cabbage family inhibit the growth of breast, stomach, and colon cancer due to phytochemicals called indoles. These indoles tend to burn up the female hormone, estrogen. Indoles also tend to ward off cell changes that lead to colon cancer. Some of the phytochemicals seem to produce anticancer enzymes. A University of Utah School of Medicine study on 600 men revealed that those who ate the most cruciferous vegetables had a much lower risk of colon cancer.

In its raw state, cabbage contains iron, calcium, and potassium. High marks are given for its vitamin C content. Cabbage is also high in vitamins B1, B2, and B3. Lengthy cooking tends to lower the nutritional value considerably.

Red cabbage is higher in fiber than green, with 4 ounces of it boiled and drained offering 2.7 grams. It's higher in vitamin C, offering 25.8 grams for 4 ounces cooked. Red cabbage is also higher in calcium, iron, and potassium than its green cousin.  Pickling is an excellent way to preserve the vitamin C in cabbage. In fact, Captain Cook attributed his crew's good health to a daily ration of sauerkraut.

RAW: Cabbage is often eaten raw -- usually sliced into thin strips as in cole-slaw--and retains its vitamin C best this way.  It is also delicious in wraps or sandwiches much the same way you might use lettuce.  Shred red or green cabbage and marinate Japanese style, in a little vinegar, sugar, and salt. Cole slaw has a million variations and is an easy way to get your indoles. Simply shred any variety of cabbages or combine more than one variety for appealing color. Add shredded carrots, raisins, apples, nuts, seeds, and herbs, and dress with oil and vinegar seasoned with a little sea salt.

BOILED: Cabbage may be boiled (as briefly as possible to preserve nutritional value!)--about 4 to 8 minutes. Cut a small cabbage into quarters, a large one into eighths. Put into a saucepan with about 3/4" of water and cover pan. Bring to a boil over high heat, then turn heat down to low. Steam 6 to 8 minutes and test with a fork for tenderness. If you begin to smell the volatile sulfur compounds when cooking (that odor associated with cooking cabbage), you've cooked your cabbage too long. Keep the cooking brief to prevent loss of nutrients and avoid that familiar cabbage odor.

STEAMED: If you are steaming chopped or shredded cabbage, use only about 1/4 " of water in the bottom of the pan, and cook 3-5 minutes. Steam wedges of cabbage 5-7 minutes.

STIR FRIED:  Shred or slice any variety of cabbage. Heat a small amount of vegetable oil in a large wok or skillet. When hot, toss cabbage in and stir frequently until softened, about 3 or 4 minutes. You can combine other vegetables with the cabbage for a more interesting dish. If adding herbs, such as garlic, parsley or fresh dill, add them at the end of cooking. If you want a spicy dish, with spices such as cumin, coriander, chiles, cinnamon, allspice, or cloves, add them to the hot oil and stir for one minute before adding the cabbage.


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Did you know..."Food miles" refer to the distance a food item travels from the farm to your home. The food miles for items you buy in the grocery store tend to be 27 times higher than the food miles for goods bought from local sources. (Source: SustainableTable.org)


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RECIPE BOX

Got a recipe to share??  Please feel free to contribute your own tried-and-true recipes! Email to LeslieMoyer@gmail.com or drop off at the red market trailer any Wednesday morning.


Calabacita

"Calabacita" simply means "squash" in Spanish. A restaurant that used to be in Tulsa served a dish with this name and I always liked it, so when squash showed its abundance at the market, I went looking to replicate it.  If you don't like it too spicy, eliminate the jalapeño.  Serves 8.

3 T olive oil
1 1/2 cups chopped leeks (or 1 med. onion, chopped)
4-5 cloves garlic, minced

Cook together until leeks and garlic begin to brown. Add:

1 lb corn kernels (fresh or frozen)
1 jalapeño, seeded & chopped (or other hot pepper of your choice)

Add 4 cups vegetable or chicken broth and simmer until corn is almost tender.  Add:

2 pattypan squash, cubed
2 small yellow squash, cubed
1 medium zucchini, cubed
1/2 cup chopped parsley or cilantro

If necessary, add additional water or broth enough to barely cover veggies.  Then add:

1 or 2 teaspoons smoked paprika (you can substitute dried, crushed chipotles or anchos)
1 T cumin
salt & pepper, to taste
3 T. tomato paste

Cook until all vegetables are soft, then stir in:

1 roasted red pepper, chopped

Remove from heat and stir in (until mixed well):

1/3 block neufchatel (soft) cheese
1 cup whole milk or 1/2 cup half-and-half

Serve as a hearty soup with whole grain bread, or over some kind of cooked grain as a side dish.


Tahini Grilled Vegetables & Rice
from market customer Konstantin

This is a quasi-recipe--one that a friend, Konstantin, made (as per the story I shared about the potluck dinner) and he told me the recipe verbally.  It was really delicious and I hope you can duplicate it from this!

Brown rice, cooked (but any grain would work)
An assortment of grilled vegetables (summer squash, mushrooms, onion slices, fennel, peppers)
Fresh herbs (parsley, mint, cilantro)
Sauce made from tahini (sesame butter), roasted red peppers, & minced garlic, blended in a blender to make a sauce.

Toss all together and serve warm or cold!



Grilled Cabbage with Bacon and BBQ Sauce

A market customer recommended a grilled cabbage recipe a couple weeks ago, saying she got it from one of Steve Raichlen's books--the author of many books on Bar-B-Que.  I was able to find this one online--it looks like the same one she described.  I'm including a link to this recipe because there are clear photos that show the whole grilling process.  You can find the recipe and photos here:  http://armidacooks.blogspot.com/2006/02/grilled-cabbage-with-bacon-and-bbq.html

The ingredients are:

   * 1 head of cabbage
   * 2 TBSP. butter, cubed
   * 4 bacon strips
   * 1/4 to 1/3 really good BBQ sauce such as Bone Suckin' Sauce or Sweet Baby Ray's
   * A handful of hickory chips, soaked in water for 30 minutes
   * Salt and pepper

Her introduction to the recipe says: "My husband and I are totally hooked on Steve Raichlen's BBQ University DVD. I got the DVD for Christmas and we watch it every Sunday to get inspired on what to grill that day. I know this sounds weird, but grilled cabbage is our absolute favorite. You have to try it to believe it. Last month, Matthew grilled a huge one for our party and it was gone in a jiffy. We grilled a smaller head last Sunday for the both of us and we were fighting for the leftovers."  See the website for entire recipe!




Cabbage Kimchi
From The Joy of Pickling
by Linda Ziedrich

What sauerkraut is to Germans, kimchi is to Koreans.  Kimchi is traditionally made with several different kinds of vegetables, including daikon and turnips. In fact, Korean pickles come in so many types that a Seoul museum is entirely devoted to the subject; it features 160 different kinds of kimchi!  Here's one recipe for a kimchi made with cabbage.

3 Tablespoons plus 1 teaspoon pickling salt
6 cups water
2 pounds Chinese cabbage (or any cabbage), cut into 2-inch squares
6 scallions or leeks, cut into 2-inch lengths, then slivered
1 1/2 Tablespoons minced fresh ginger
2 Tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper)
1 teaspoon sugar

Dissolve the 3 Tablespoons salt n the water. Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it. Weight the cabbage down with a plate. Let the cabbage stand for 12 hours.

Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68 degrees, for 3 to 6 days, until the kimchi is as sour as you like.

Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months. Makes about 1 1/2 quarts.



Curried Rice and Cucumber Salad with Walnuts and Raisins
From Farmer John's Cookbook: The Real Dirt on Vegetables: Seasonal Recipes and Stories from a Community Supported Farm
by Farmer John Peterson and Angelic Organics

3 cups cooked basmati or jasmine rice
1/3 cup sliced scallions (or leeks)
1/3 cup golden raisins
3 Tablespoons freshly squeezed lemon juice (about 1 lemon)
salt, to taste
1/2 cup coarsely chopped walnuts (or pecans)
1 Tablespoon ghee (or butter or olive oil)
1 Tablespoon curry powder
1 large cucumber, peeled, halved lengthwise, seeds scooped out, thinly sliced
paprika, to taste

Combine the cooked rice, scallions, raisins, and lemon juice in a large bowl and stir. Season with salt to taste.

Toast the walnuts in a dry, heavy skillet over high heat until they turn brown in spots and smell fragrant. Transfer the nuts to a dish and set aside to cool.

Quickly wipe the surface of the skillet with a clean towel; melt the ghee in the skillet over medium heat and stir in the curry powder; stir for 30 seconds.  Add the cucumber slices. Cook, stirring constantly, until cucumber is tender, 3-4 minutes. Remove the skillet from heat.

Add the cucumber to the rice mixture and toss to combine. Refrigerate for at least one hour.

Toss the toasted walnuts with the salad, then sprinkle a generous amount of paprika over the top. Serve chilled or at room temperature.




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Did you know....that at one time vegetables were thought to cause plague in Europe? The sale of plums, black cherries and cucumbers was actually forbidden during a seventeenth century plague epidemic.


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MEET YOUR VENDOR: COMMUNITY FOOD BANK OF EASTERN OKLAHOMA

A new vendor to Wednesday's Cherry Street Farmers Market this year is the Community Food Bank of Eastern Oklahoma.  While a Food Bank may seem like an unlikely choice as a vendor, they are certainly committed to our philosophy of sustainability and providing fresh, nutritious, local food to the area.
   
  The Food Bank is a private, non-profit agency that serves the hungry by soliciting, warehousing and distributing donated food to 440 Partner Programs in 24 counties of Eastern Oklahoma.  The Food Bank joined the Farmers Market as a way to raise money to fund the various programs that help feed Oklahoma's hungry.  Some of the programs include Food 4 Kids, which provides a backpack full of shelf-stable food to children during the school year who are at risk of going hungry over the weekend; Prepared and Perishable Food Program, which distributes highly-valued food such as fresh meat, dairy products and produce, to the hungry, food that would otherwise be discarded; and a Produce Program, which supplies fresh, nutritious produce, including some of what is leftover after Wednesday and Saturday's Cherry Street Farmers Markets, to the hungry.

    None of the food sold at the Food Bank's booth at the market, however, is prepared from donated food.  Each week the Food Bank's Culinary Director, Amy Kinser, purchases the freshest ingredients and puts her previous catering experience to work in the 2,200 square-foot Culinary Center located at the new Donald W. Reynolds Distribution Center at 1304 N. Kenosha in north Tulsa.  She sells such mouth-watering baked goods as Double Chocolate-Walnut Biscotti, Oatmeal-Cranberry-Pecan Cookies, Cream Cheese Pound Cake, Lemon Cake, Ultimate Brownies and Espresso Chocolate Chip Cookies.  She plans to expand the types of products sold to include ones using some of the very produce sold at the Farmers Market, such as gazpacho.

    If you are interested in learning more about how you can help the Food Bank in its mission to eliminate food insecurity and hunger, go to www.cfbeo.org or call (918) 585-2800.


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Did you know.... Buying food from local farms means getting food when it's at its prime. Fresh food from local farms is healthier than industrially-farmed products because the food doesn't spend days in trucks and on store shelves losing nutrients. Food transported short distances is fresher (and, therefore, safer) than food that travels long distances. Local food has less of an opportunity to wilt and rot whereas large-scale food manufacturers must go to extreme lengths to extend shelf-life since there is such a delay between harvest and consumption. Preservatives are commonly used to keep foods stable longer, and are potentially hazardous to human health. Industrially-produced foods are also difficult to grow without pesticides, chemical fertilizers, antibiotics and growth hormones, all of which can be damaging to both the environment and human health.  Source:  http://www.sustainabletable.org


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CANVAS TOTE BAGS

Re-use and recycle at the market!  Canvas tote bags with the spiffy new Cherry Street Farmers' Market logo are for sale at the red market trailer for $10.  Buy two to haul your goodies home from the farmers' market each week!  


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PARKING

Market parking is available in the ACE Hardware parking lot OR across 41st Street at the lot at Freeland Brown Pharmacy. A nice crosswalk signal will get you across the street safely.


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LOOKING AHEAD

Next week look for more tomatoes!  Sweetcorn will be coming soon, too....maybe next week?


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THANK YOU FOR SUPPORTING FAMILY FARMERS!


Leslie Moyer
Market Manager
Wednesday Cherry Street Farmers' Market @ Brookside


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