Oct. 27, 2013 Denison Farm Market Newsletter Denison Society - The Stepping Stone Museum for Children in association with the Nature Center installed a conservation maze in the field behind the farmers market. This maze will be up through October and is open to all. Hopefully it will draw families that will go to the Farm Market too. Julie 18th Century Purity Farm will have many varieties of apples including heirlooms, garlic, onions, leeks, fingerling potatoes, All Blue and Green Mountain potatoes. Friends of the DFM will receive a $1 discount on their total purchase. Although this is the last regular summer market, dont forget about our special pre-Thanksgiving market!! Thanks to all for a great summer season. Derma Faire, LLC - I have made some new 100% soy (Kosher approved and non/GMO soy) candles with a Fall favorite scent Pomegranate Cider and a Gardenia scented Soy & Bees Wax blend candles. They are all in clear glass & pressed glass containers, still their own natural colors. Next week I will also bring a few Red Wax hand-dipped pine cone fire-starters that make beautiful decorations for the holidays. My Neem Seed Oil Soap with Orange essential oil is ready to sell. Scrubs, Lotions, Body Scrubs and more! Great products to help keep your skin healthy all Winter. See you soon. Kate Davis Farm We will again have our eggs at 20% off regular price of $5 reduced to $4. The corn and tomatoes are gone but egg plant and peppers are still in good supply this week. Our usual products and produce include red and white potato, garlic, corn meal, onion and acorn squash. I would like to thank all our customers for a successful summer season and I hope you will come to the Denison Farm Market for the Thanksgiving Market. Larry Davis, Market Master Haider Farm will not be at the market this week. See ya’ in November. Flatland Alpacas will have hand dyed, farm grown alpaca yarn and roving, handmade buttons and yarn bowls, soap in an alpaca sweater and photo cards of our fiber donors... New colors of yarn being dyed weekly... Become a Friend of the Market and receive 10% off our homegrown hand dyed yarn! Groton Family Farm will be at the Denison Market this Sunday, Oct. 27. We will be selling Romaine and Red Leaf Lettuce, Green and Burgundy beans, delicious collard greens (just sauté them with a bit of olive oil and onions, etc,….yum!), kale, hot peppers, and of course our pasture raised eggs. $1.00 off our eggs for Friends of the Market. See you there. Warren Burrows Sweet Country Roads, LLC will be there on Sunday. We will have jams, jellies, chutnies, relishes, pestoes, salsas, pickled garlic, picked carrots, spice mixes, dips, rubs including some new ones. We will have extracts and vinegars. We also will have puppy ice cream available for the fuzzy loves in our lives. The Friends of the Denison Farm Market will save $1 off a $5 or more purchase. See you on Sunday, Charlotte Sugar Maple Farms Stop by the Sugar Maple Farms stand and taste some CT Maple Syrup and Honey. As we go into the fall, its time to enjoy the fruits of summer. Stop by for a taste and pick up some of our products for the holidays. Studio Farm Products Studio Farm has finished extracting honey. The honey is a golden color--probably from the white clover we planted in the field by the hives. The second crop of raspberries is in full production. We will have more raspberry vinegar bottles plus regular and low sugar raspberry jam. We will bring kale, chard, arugula and salad mixes, onions, garlic, fingerling and red & white potatoes, pumpkins and an assortment of long-keeping winter squash along with the last of our sweet peppers as the frost last night did in the plants. This fall season has been good to us farmers. We will see you Sunday with all of our usual products. Thank you for your continued support and encouragement. Dick, Dot, Belinda, Ed and Crew Stonyledge Farm will be in attendance along with our coolers and grill. The coolers have a wide variety of 100% grass fed beef, woodland-raised pork, veal, and roaster chickens. Come and get the best we have to offer as we’ve just processed our latest batch of pasture-raised chickens. Grown outside on pasture, pecking and scratching, soaking up the sunshine, and eating grass and legumes as the chicken tractors are pulled to new grass daily. They roast up juicy and tender with no extra preparation necessary. The meat we cook on our grill is the same great meat that we have in our coolers – all grown on our farm in North Stonington. Our FDFM special will be $1.00 off a $10 or more purchase! See you on Sunday! Sunday Farms will not be in attendance. Thank you. Aiki Farm: Aiki farms does its own sprouting, growing & sales. We do not buy product from other markets and sell it at our stand. We do not use chemicals which rob nutrients from our product, sell this chemically grown product to unsuspecting customers with low nutrient levels. Over the past 13 we have served farmers markets in compliance with health codes, and as a member of the Board of Directors with the Ledge Light health District, I am familiar in depth with the safe methods in delivering foods, and adhere to this to the letter. We do not support farmers who pose as farmers yet are no more than chemical administrators killing and destroying much of what nature has to offer us, nor do we support folks posing as farmers who buy product at other markets, and sell it without telling customers they purchased it at another market. Aiki Farms is always open to the public, and is proud to host a seminar the 12th of October at Aiki Farms at 6:00PM (Sat) as a response to the request of our customers at the Denison Farm market. We are proud to be farmers who respect, look at, listen to, and taste the natural organic wonders that God shares with us all on our farms. This week we will have peashoots selling for half price, buckwheat lettuce half price as well, wonderful micro greens, and baby arugula from our first cutting winter crops, along with our sprouting mungs & Lentils and Garbanzos. The How to grow these goods will be shared at our seminar with our Denison customers who plan to attend on Saturday the 12th. Aiki Farms thanks our customers for your loyalty, dedication, and the desire to consume wholesome organic produce at the farmers market. SMOTHERED VINEGAR PORK SHOULDER WITH APPLES AND KALE 1 Tbsp. olive oil, divided 1 (1 ½ lb) boneless pork shoulder roast trimmed (Boston butt) ½ tsp. kosher salt ¼ tsp. freshly ground black pepper 2 ½ cups sliced onion ½ cup chicken broth ¼ cup rice vinegar 2 tsp. ground cumin ½ tsp. ground allspice 2 garlic cloves, finely chopped 5 cups chopped fresh kale 1 tsp. canola oil 2 apples cut into ½ in. wedges 2 Tbsp. cider vinegar 1 tsp. brown sugar Preheat oven to 325 degrees Heat a Dutch oven over medium-high heat. Add 2 tsp. olive oil to pan; swirl to coat. Sprinkle pork evenly with salt and pepper. Add pork to pan; cook 7 min, turning to brown all sides. Remove pork from pan; keep warm. Add remaining 1 tsp. olive oil to pan; swirl to coat. Add onion to pan; cook 5 minutes or until onion begins to brown, stirring occasionally. Add chicken broth and next 4 ingredients (through garlic) to pan; bring to a boil, scraping pan to loosen browned bits. Return pork to pan. Cover and bake at 325 degrees for 1 ½ hours. Add kale to pan; cover and bake at 325 degrees for 30 min. Heat a large nonstick skillet over medium-high heat. Add canola oil; swirl to coat. Add apples; cook 3 minutes or until starting to soften. Add vinegar and brown sugar; cook 1 minute or until sugar dissolves and liquid almost evaporates. Serve apples with pork and kale mixture. 10-27-2013 Studio Farm Products PUMPKIN CHIP MUFFINS 4 fresh eggs 2 cups sugar 2 cups mashed pumpkin 1-1/2 cups canola oil 3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon salt 2 cups (12 ounces) semisweet chocolate chips Directions In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Yield: about 2 dozen muffins.
Posted on: Sun, 27 Oct 2013 12:59:59 +0000