westside farmers market

Westside Farmers Market

westside farmers marketThe Westside Farmers Market serves the southwest neighborhoods in Rochester, NY. It’s a warm, friendly, active market where shoppers are encouraged to shop, meet the farmer or vendor, make purchases, socialize with friends and neighbors, enjoy the live music and entertainers, relax and enjoy! There are so many activities to enjoy, from yoga to live music to youth activities, there is always something to do! The market is open rain or shine!


When does the market open/close
? Tuesdays 4:00 p.m. -7:00 p.m. from June 12

Market address and location? 831 Genesee Street, Rochester, New York


Does the market accept EBT SNAP Benefits?
Yes and we participate in Fresh Connect Checks

What does the market sell that a SNAP card member can purchase? meat, poultry, fruits, vegetables, herbs, urban vegetables, plants, baked goods, and cheese
For more information go to:

Web address: http://www.westsidemarketrochester.com/home/

Facebook address/link: https://www.facebook.com/westsidemarketrochester/

 

 

Oneida County Public Market

Oneida County Public Market

Oneida County Public MarketA hub for the sale of fresh, healthy locally grown produce and food products with unique products and a friendly, inviting, social atmosphere of entertainment, art and family; the Oneida County Public Market is a celebration of community, agriculture and commerce.

Days/hours: Saturdays, 9:00 a.m. – 1:00 p.m.

Market address and location?  321 Main Street, Utica, NY; Behind Union Station at the REA
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Does the market accept EBT SNAP Benefits? Yes. We also offer Fresh Connects; earn $2 in tokens when you spend $5 using your SNAP benefit. We also participate in Food Bank of CNY Health Bucks

What do vendors sell? meats, fresh produce, baked goods, value added items (salsa, jams, jellies, sauces)

Learn more about our market:
Web address
:   www.oneidacountymarket.com

Facebook address/link:  www.facebook.com/oneidacountymarket

 

 

rochester public market

CITY OF ROCHESTER PUBLIC MARKET

rochester public marketDuring the busiest months of the market, more than 320 vendors gather to sell local, national and international produce, meats and seafoods, specialty and ethnic foods and much more. Run by the city, this year-round Farmers’ Market has been in operation since 1905.

When does the market open/close?  The market is open year-round and is held both inside and outside.

Days/hours: Tuesdays and Thursdays, 6:00 a.m.-1 p.m.; Saturdays, 5:00 a.m. – 3:00 p.m.
Open an additional 47 days a year for free admission special events.

Market address and location?  280 North Union St., Rochester

Does the market accept EBT SNAP Benefits? Yes. Purchase tokes at the market token center on regular market days. The New York State Department of Agriculture and our Fresh Connects program provides a 40% bonus for SNAP recipients who use their benefits!

What do vendors sell? Produce, meats/seafood, dairy, specialty and packaged foods, baked goods and more!

Learn more about our market:
Web address
www.cityofrochester.gov/publicmarket

Facebook address/link www.facebook.com/cityofrochesterpublicmarket

Instagram address /link www.instagram.com/cityofrochesterpublicmarket

 

Rhinebeck Farmer's Market

Rhinebeck Farmers’ Market

Rhinebeck Farmer's MarketIn the 24 years since residents and business people organized Rhinebeck’s Farmers’ Market, the showplace for local food has become the area’s Sunday morning gathering place. It’s a place to meet friends, take part in special events, cooking demonstrations, activities for the kids and live music and entertainment. And, of course, it’s where people shop a great selection of goods from the area.

When is the market open? Market open Sundays, 10:00AM – 2:00PM, rain or shine through Nov. 18

Where is the market located? 61 East Market St., Rhinebeck, NY 12572

Does the market accept EBT SNAP benefits?  Yes, and to encourage you to use your SNAP card, we have a PLUS program — for every $1 of SNAP benefits redeemed, the market will match your spending with a $1 Plus token.

What do the vendors sell? Our vendors provide a diverse and unique selection of farm fresh products including fruits and vegetables, beef, pork, lamb, venison, buffalo, fish, chicken, turkey, duck, pheasant, rabbit, eggs from chicken, duck, turkey and pheasant, goat, cow and sheep’s milk cheeses, dairy, honey, juices, jams, flowers & plants, smoked products and much more.

For more information about the Rhinebeck market, go to:

Web address  www.rhinebeckfarmersmarket.com
Facebook address/link https://www.facebook.com/RhinebeckFarmersMarket/

Instagram address /link if available   https://www.instagram.com/rhinebeckmkt/

winter squash

Winter Squash is Here

winter squashNew York’s recent summer-like weather may have hidden the change in seasons, but the selections at farmers’ markets across the state make it clear that autumn is here. Stalls are laden with apples, jugs of cider, dried corn stalks, and the dark greens, pale yellows, creams, and oranges of winter squash. Though technically fruit but referred to as vegetables, they are versatile, high-fiber, low-calorie options that add a fresh touch to any fall comfort meal and, if stored properly, last for months.

Here are a few of the most popular varieties:

Acorn squash are round, generally small, and have thick dark green and orange skin. Its flesh is orange-yellow and has a slightly nutty taste. Look for specimens with firm skins free of soft spots or blemishes. Store in a cool, dark place for up to a month. It can be baked, roasted, steamed, sautéed, and even cooked in the microwave.

Buttercup squash is squat and round. Its rind is dark green and marked by green-gray markings; there is a round ridge on its bottom. Many say that its bright orange flesh is the sweetest of any of the winter squashes, though it can be dry so it’s best to steam or bake it. Choose a squash that’s heavy for its size, with even coloring. Avoid squashes with blemishes, soft spots, or dull skin. While buttercup doesn’t store as well as some squashes — no more than one month stored in  a cool, dry spot, once cooked, it freezes well for use throughout the winter months.

Butternut squash is shaped like a pear. Its exterior is smooth with cream-colored skin. Slice it open and there’s a deep orange flesh; seeds are found only in the ‘bell’ of the squash, with the ‘neck’ all flesh. It has a light, sweet flavor. Look for a squash that is heavy for its size; the skin should be firm and free of bruises, brown spots, or cuts. If stored correctly, butternut can be stored for months.  This is a squash for almost any use — baking, roasting, and in cube for sautéing. Mash it for a puree and make a great soup!

Spaghetti squash is a great low-carb alternative to pasta. When cooked, the moist flesh develops strands that resemble spaghetti, with a light flavor that lacks sweetness and a tender, chewy texture. Roast or steam the squash, scrape out the strands, mix with your favorite tomato sauce and eat like pasta. Look for a cylindrical shape with a firm exterior that ranges in color from pale cream to bright yellow. Can be stored for up to one month.

Here’s a salad recipe that uses winter squash from delish.com;

Ginger-roasted Winter Squash Salad

INGREDIENTS
½ c. water
¼ c. sugar
½ c. red wine vinegar
1 stick cinnamon
¼ c. dried currants
2½ lb. thick-fleshed acorn squash
1 tbsp. extra-virgin olive oil
coarse sea salt, ground pepper
1 piece fresh ginger
2 tbsp. Crème fraîche

DIRECTIONS
Preheat the oven to 325 degrees F. In a small saucepan, combine the water with the sugar, vinegar, and cinnamon, and simmer for 5 minutes, stirring until the sugar dissolves. Add the currants and simmer for 3 minutes, then remove from the heat.

Meanwhile, line a baking sheet with aluminum foil. Rub the squash with the olive oil and season with salt and pepper. Using a fine grater, grate the ginger over the cut sides of the squash and rub it into the flesh.

Transfer the squash to the prepared baking sheet, cut side down, and roast for about 15 minutes, until the squash starts to soften. Turn the squash cut side up and roast for about 17 minutes longer, until tender; transfer to a work surface and let cool slightly.

Increase the oven temperature to 425 degrees F. Cut the squash into 1 1/2-inch-thick wedges. Lightly rub the foil with oil and arrange the squash on the baking sheet; roast for about 25 minutes, turning once halfway through, until golden and crisp along the edges

Arrange the squash on a platter with mixed greens. Discard the cinnamon stick from the currants and add the currants to the squash. Drizzle with the pickling liquid and crème fraîche, and serve.

 

Photo Credit: Hans Via Pixabay

pumpkin

It’s Pumpkin Season!

pumpkinsWe have a love affair with the pumpkin! No other fruit or vegetable matches how the pumpkin has become a part of our autumn culture. Coffee, creamer, cookies, crackers, even cake mix for dogs. Come autumn almost anything you can eat is pumpkin-flavored. And if you can’t eat it, you can smell spiced pumpkins in candles and cleaning products. It’s been a long-term relationship, dating back to when colonial cooks in the 1600s discovered that this vegetable had dessert possibilities.

There are more than 40 varieties of pumpkins and all are edible; however, some are better for Halloween carving and decorating, others for cooking and baking. Spend some time with the grower at your famers’ market to learn a little about the different kinds of pumpkins for sale. And yes, you can just go to the grocery store and buy canned pumpkin puree to make your pies, muffins or soup, but what’s the fun in that? Using fresh pumpkin isn’t all that difficult.

Look for the small pumpkins to use for cooking — they’re usually marked as “sugar pumpkins” or “pie pumpkins.” A two-pound pumpkin will give you about two cups of puree, the amount you’ll need for a 9-inch pie. You can cook the pumpkin by roasting or steaming it. To roast, slice it in half (or leave it whole), put it in a 350-degree oven for 60 to 90-minutes. Scoop out the flesh, then puree it until smooth in a blender. Cooked pumpkin freezes well, so be sure to save any extra. But don’t limit your pumpkin experiences to just pie. Don’t forget pumpkin bread, muffins and cookies. And if you’re really adventurous – try pumpkin ice cream! It’s delicious!

Our thanks to www.blessthismess.com for our Fresh Pumpkin Pie recipe!

Pumpkin Pie From Fresh Pumpkin

Ingredients

  • Homemade Pumpkin Puree from 1 to 2 small sugar pumpkins (see notes), about 4 cups
  • 1 can sweetened condensed milk (14-ounce)
  • 1/2 cup heavy cream
  • 2 tablespoons cornstarch
  • 2 tablespoons molasses
  • 2 tablespoons canola oil
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 unbaked 9 inch pie crust

Instructions

  1. To prep your pumpkins cooking them in the slow cooker is the easiest and best way to cook them. You can find full pumpkin cooking instructions here. You can do this a few days in advance if you need to.
  2. Preheat the oven to 350 degrees. Bake your prepared pie crust for 12 minutes.
  3. While the crust is cooking make your filling. Add your pumpkin puree (about 4 cups) to the bowl of your food processor. Process until smooth. Add the rest of the ingredient and process to combine well, about 1 minute, scraping down the sides as needed.
  4. When the pie crust has cooked for 12 minutes, remove it from the oven. Carefully pour in the filling, return the pie to the oven, and bake for an additional hour. Remove the pie from the oven and allow to cool on a rack for 30 minutes.
  5. Serve at room temperature or cold with fresh whipped cream.

 

Photo Credit: 127071 Via Pixabay

apples

Apple Time in New York!

applesEach year, New York State’s nearly 700 apple orchards produce 29.5 million bushels of apples! You see them at your farmers markets — baskets of red, yellow, and green fruit, two dozen different varieties. Among the most popular are Empire, McIntosh, Golden Delicious, Cortland, and Gala. With all the options to choose from, how do you know which ones to use for pies and which kind makes the best eating? This is a great time for you to talk with the growers at the market about their recommendations!

To help you with that conversation, here’s a guide  from the New York Apple Association:

Braeburns are a little like Granny Smiths, with a sweet, yet tangy flavor. They are excellent for cooking and they hold up well in cold storage. Look for these to be available late in September and early October.

Cortland is an all-purpose apple and a true New Yorker — it was developed at the NYS Agricultural Experiment Station in Geneva, New York in 1898! It’s juicy and sweet, with just a bit of tartness. Its flesh stays white after cutting, so it’s excellent for use in salads. Use Cortlands for sauce, baking, and pies; slice and freeze now for baking over the winter months.

Crispins were first grown in Japan and were introduced in New York in 1948. A cross between Golden Delicious and Indo apples, they are crunchy, excellent for eating, making apple sauce, and baking.

Idareds may have been developed in Idaho, but it’s a cross between two apples that were first grown in New York’s Finger Lakes region in 1791. Use them for all kinds of cooking — sauce, baking, cooking, and pies. Idareds look as good as they taste, as they hold their shape and look beautiful in bowls on counters and table centerpieces.

McIntosh are a long-time favorite. It’s great for eating and because it has a tender flesh, it cooks down quickly for a great apple sauce.

Baking Tips:

  • Blend tart and sweet apple varieties for great pies with a variety of textures.
  • Keep slices uniform in size for pies and crisps for even baking; chop smaller piece for breads and muffins.
  • 1 pound of apples – 2 large, 3 medium, 4 or 5 small; 3 cups peeled and sliced apples

Classic Apple pie recipe from New York Apple Association’s website: www.nyapplecountry.com

For 8 people, a two-crust, 9-inch pie

Ingredients

  • 6 cups New York State apples thinly sliced and peeled
  • 1/4 cup of sugar
  • 2 tablespoon(s) flour
  • 3/4 teaspoon(s) cinnamon
  • 1/4 teaspoon(s) salt
  • 1/8 teaspoon(s) nutmeg
  • 1 tablespoon(s) lemon juice

Combine all filling ingredients in a large bowl. Mix lightly.

Heat oven to 425º.

Use your favorite pie crust whether it’s a treasured family recipe or the quick and easy refrigerated pie crusts available in the supermarket.

  • Prepare pie crust and place crust in pie pan, pressing firmly against sides and bottom.
  • Trim crust evenly with the pan edge.
  • Fill pie crust and place second crust over filling.
  • Wrap excess top crust under the bottom crust edge. Press edges together to seal and flute.
  • Cut slits in top crust. Cover edge of crust with strips of foil for the first 25 minutes of baking.
  • Bake for 40-45 minutes or until crust is golden brown

 

Photo Credit: Hans Via Pixabay

 

asparagus

Preserve the Harvest

asparagusThe growing season may be over, but that doesn’t mean you’ll have to do without the fresh fruits and vegetables you’ve bought all summer at your farmers’ market. There are several ways you can save them and enjoy them throughout the winter.

Freezing is the easiest, quickest, and safest way to preserve vegetables, though it doesn’t work for all types. Asparagus, broccoli, green beans, peppers, summer squash, and dark leafy greens freeze well, and if you cut it off the cob, so does fresh corn. Use the freshest veggies possible and make sure they’re free of any damage and wash them. It’s best to blanche the vegetables before freezing, to preserve their quality by destroying the enzymes that destroy taste and color. To blanche, bring a large pot of water (at least a gallon for each pound of vegetables) to a boil, add the clean and trimmed veggies to the pot and check for doneness after a minute. When they are done, remove them from the pot and put them into an ice water bath to stop the cooking process. Let them cool and dry them well.  Pack them into freezer bags — the heavy-duty kind are best — and force out as much air as you can. Pack them into the freezer but be careful not to crowd them.

When you’re ready to use them, you don’t even have to thaw the vegetables. Just drop them into your stir-fry, casserole or soup and cook as usual. A short time in the microwave will make them ready to eat. Be careful not to overcook or you’ll find those crisp veggies will end up soggy.

Another option is to can vegetables using the hot water bath method. This method of preserving foods dates to the 1800s, when Napoleon sponsored a contest to discover a means of preserving large amounts of food so that he could feed his troops while on the march. The winner was Nicolas Appert who heated food to a certain temperature, killing the germs that cause spoilage. The heat also forced air out of the jar so that it sealed the lid.

Canning works best with high acid vegetables, so it’s especially good for tomatoes; beans, beets, and carrots are also good for canning. You’ll need some equipment, including a kettle wide and deep enough to hold several canning jars and enough water to cover them; canning jars, and lids. It’s important that you closely follow all directions for water bath canning; check with Cornell Cooperative Extension for canning instructions and canning classes in your area.

 

 

Photo Credit: Meditations Via Pixabay

zucchini

What’s with All the Zucchini?

zucchiniYou see it almost everywhere — chances are there’s more than one stand at your local farmers’ market that has piles of zucchini, that light to dark green summer squash that can grow 2 to 3 feet long and 8 to 10 inches in diameter! But bigger isn’t always better when it comes to zucchini!

For a tender, juicy fruit (yes, zucchini is a fruit!) select one that is about six to eight inches long —large zucchini has less flavor and more water, and the seeds are large. Look for an even color, and the darker green the better; the deeper the color, the deeper the flavor. The skin should be glossy and you want the zucchini to have a slight stem on the end. Don’t store zucchini in a plastic bag because it can make the fruit slimy. Instead, opt for a brown paper bag and store it in the vegetable bin of your refrigerator.

So, why is there so much zucchini? It’s easy to grow. It can grow in almost any soil and it flowers more than most other plants. Each of those blossoms that are pollinated grows into another new zucchini. It also has a long growing season; if you pick one zucchini off the vine, the vine just grows another squash. Over the course of one growing season, one plant can produce six to 10 pounds of zucchini!

There are almost as many recipes for how to cook zucchini as there are zucchini; an internet search shows sites that offer “36 things to do with zucchini,” “49 Sensational Zucchini Recipes,” even “80+ Best Zucchini Recipes.” You can fry it, bake it, stuff it, grill it, spiral it to use as a low-carb pasta substitute, make it into fritters, use it for manicotti, even make loaded zucchini skins.

If your kids aren’t zucchini fans (or fans of vegetables, in general), zucchini bread is a great way to make a tasty snack a little healthier. This receipt is from www.butterwithasideofbread.com

Best Ever Zucchini Bread

  • 1 cup white sugar
  • 1 cup brown sugar
  • 3 eggs
  • 1 cup vegetable oil (you can substitute applesauce for ½ the oil)
  • 3 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp nutmeg
  • 3 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups grated zucchini (you can add a little more, I always do!)
  • 1 cup chopped walnuts
  1. Grease two 8 x 4 inch bread pansor 6 mini loaf plans. Preheat oven to 325 degrees F.
  2. Assemble your ingredients. Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. {I always sneak in a few spoonfuls of flax!}
  4. Add dry ingredients to the egg mixture and stir until combined.
  5. Grate zucchini.  Stir into the mixture along with the nuts until well combined. Pour batter into prepared pans.
  6. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. My mini-loaf pans take about 35-40 minutes. Large sized loaves take about 55 minutes.
  7. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Enjoy!

Photo Credit: auntmasako Via Pixabay

 

tomatoes

It’s Tomato Time!

tomatoesThere’s a benefit to the fact that it’s late summer — it’s tomato harvest time! But with more than 25,000 varieties available, you may have trouble picking the right type. The following are most likely to be at your farmers’ markets:

Beefsteak tomatoes are great for eating — think on a bacon, lettuce and tomato sandwich or a hamburger. They’re also good for adding to green salads or for just plain snacking. Try eating a juicy beefsteak the way you would a peach or an apple!

Roma, or plum tomatoes are the variety you want to use for cooking because they don’t have a lot of seeds and their skins are thin. They also are meatier than round tomatoes, so they won’t water down your favorite pasta sauce recipe.

Cherry tomatoes have the shape and size of a cherry. They are often sweet, so pop them into a salad or your mouth — they make great low calorie, low sugar snacks (watch out if you bite into them — they squirt!). Slice cherry tomatoes in half and drop them into a saute pan for a quick-cooking sauce.

Grape tomatoes have the oblong shape of a grape and are about the same size. Their skin is a little thicker than cherry tomatoes and their flesh is meatier. Many people feel they are sweeter than the cherry variety. They are growing in popularity because they last longer than cherry tomatoes.

Heirloom tomatoes certainly aren’t the prettiest tomato variety on the market, but they are the tastiest. Heirlooms vary in size and they come in a range of colors — yellow, pink, red, purple, green, orange, and even black. There are said to be more than 3,000 varieties of heirlooms being grown in the U.S. and more than 15,000 known varieties!

Look for plump, heavy tomatoes with smooth skins that don’t have any cracks. They should ‘give’ a little with slight pressure. If you plan to use them within a few days, you can keep them on your kitchen counter or windowsill, but not in direct sunlight! If it will be a few days before you use them, find a cool spot in the house. Never refrigerate tomatoes — it makes them watery and it ruins the flavor.

Take advantage of fresh tomatoes for their taste and for their health benefits. Eating tomatoes lowers cholesterol and blood pressure, reduces the risk of prostate cancer, and regulates blood sugar.

Easy Fresh Tomato Sauce

Allrecipes.com

Ingredients

  • 4 tablespoons olive oil
  • 1 onion, chopped
  • 3 tomatoes, chopped
  • 1 tablespoon tomato puree
  • salt and pepper to taste

Directions

  1. In a large skillet over medium heat, cook onion in olive oil until translucent. Stir in tomatoes, cook until juice begins to thicken. Stir in puree, salt and pepper. Reduce heat and simmer 15 minutes more, until rich and thick.

ALL RIGHTS RESERVED © 2017 Allrecipes.com
Printed From Allrecipes.com 9/4/2017

Photo Credit: Couleur Via Pixabay