Market Column
Gentlemen …… start your BLT's
The Tomatoes are at the market in full swing and preparation of another
"Worlds Largest BLT" is in the process. Last year at the annual Tomato and Pepper Festival, the Windsor Farmers Market in cooperation with Windsor and El Molino High School Culinary Arts Directors, Marie Ganister and Rochelle Rose and a few dozen of their students, created a 129 foot BLT, hailed by all as the “Best Tasting BLT” they had eaten. The sandwich was a beauty in itself as it was prepared and served under the beautiful gazebo's and arbors on the Windsor Town Green. So what does it take to make this the "Best Tasting."
Let's start with the Bacon. Jeff and Susan Mall are farmers of Eastside Farm in Windsor, and co-owners of Zin Restaurant in Healdsburg. Their produce is mostly grown to sell at the Windsor Farmers Market and their Restaurant. This year they became a member of Sonoma County Farm Trails and have made this an educational experience for the students at the Windsor High School Culinary Arts Department, where students experience the seed to plate education. Jeff, a master chef of smoked ribs and briskets, wanted to bring his knowledge of the bacon process to the students. Here, he taught how whole pork bellies sit in a ten day brine of salt and brown sugar. They are then put in a roaster for six hours with hickory for a smoked process, that results in a fabulous "Nose – you can tell by the smell," start for the finishing of the bacon. After the pork belly is chilled and the skin removed, it is then sliced, and baked in the oven. Jeff estimates over one hundred and twenty-five pounds of bacon will be used in this year's BLT. Jeff reported that it was rewarding to be a part of this education, where most students had no idea of the bacon process.
Now the Bread! A sandwich is only as good as its bread! Ruben Barrera from Petaluma and head baker at Panorama Bakery in San Francisco will lead this year's "Gentlemen's BLT" to a higher level. Ruben is quick to report that "Bread is like wine, it's all in the nose. Tear a slice and smell – you can tell how good it is." Ruben was born in Mexico and moved to Sonoma County in his early 20's. Here he worked at at Travigne's Restaurant in St. Helena, where he started as a dishwasher and moved up to a pastry chef. Within a short time he advanced to head pastry chef. The owners immediately saw that the hardworking and dedicated Ruben would be a huge asset to their bakery in San Francisco and chose him as their head bread baker. Panorama Bakery has been at the Windsor Farmers Market since its beginning. All the breads at the market are Ruben's own recipes, including his popular Ciabatta, which will be the bottom and the lid to the fabulous BLT. Ruben's dream is to have his own bakery in Sonoma County. His wife Anna, and Ruben's daughter Maddie man the booth every Sunday in Windsor, where the lines are long. Sunday is Ruben's day off to be with his 8 month old twin boys Ruben and Joseph and to teach them the smell of the bread.
What does a tennis ball and a tomato have in common? If you throw in the name "Dan the Tomato Man", I think you have it figured out that Dan loves tennis. Dan taught tennis for many years and has been inducted into the Santa Rosa Junior College"s Tennis Hall of Fame. But I am guessing farming was his calling. Dan Magnuson farms two ranches in Healdsburg, one in Alexander Valley and one in Dry Creek Valley and is one of many tomato vendors at the market. I was standing at his booth one day when a tourist from the east coast asked Dan "What makes your Tomatoes so good?" "It's the dirt", here have a smell," Dan replied. So as the saying goes for wine –" It's the dirt – you can tell by the smell." Tomatoes from different regions with different dirt have different tastes – just like wine. Makes sense to me. I think Dan has lost count on how many tomato plants he planted, but the numbers are into the thousands. Dan, as all our growers, plants from seed in late winter in their hot house. In the spring, you will find Dan selling his very unusual heirloom tomato plants. At fifteen cents a seed, you will get a great deal for $1 a plant. Hundreds of Dan's heirloom varietals will go into the "Gentlemen's BLT," and for a bargin price of $5 a slice.
Come be a part of history. Come follow your nose to the Windsor Town Green on Sunday September 7th. Assembling of the sandwich will start at 11:00 a.m. with serving starting at noon. Market hours are from 10-2. Better get in line early for the best tomatoes and bread in the county.
For more information call 707 838-1320.
Gad Zukes – Its Zucchini Time Again
This has been an extra wonderful year for Zucchini. Like the Chef's hat, which has 99 folds, representing 99 ways to prepare an egg, there are equally over 99 ways to fix a zucchini. It is like a summer staple for me. A zucchini saves me every time, from breakfast time to dinner time. A walk through the market lets you choose every color, shape and size of zucchini. Check out Eastside Farm's tiny little yellow and green cosmic looking zukes which would question any dinner guest on "what’s this?" My favorite, the little round "Rolly Polly's" sweet flavor cannot beat the flavor of any veggie this time of year. Up and down the market, table after table, the best zucchini in the world is at your fingertips. Local, fresh, and from the source. Take advantage of it now! Zucchini as other veggies can be dried and used in recipes at a later date. Zucchini's flavors will intensify when dried in a 250 degree oven for 1-2 hours. Just cut them in one-quarter inch rounds or strips, place them on a parchment lined baking sheet, brush with olive oil, if you wish, and bake them at 250 degree oven for 1-2 hours. If you want the more toasted and caramelized taste, bake at 425 degrees for a shorter time. Try this wonderful John Ash recipe, which can be eaten as a salad, or used as a topping for any main course. It is especially yummy on polenta.
OVEN-DRIED MEDITERRANEAN SALAD
- One and one-quarter cups oven-dried zucchini, sliced or diced (about one pound)
- One and one half cups oven-dried cherry tomatoes (from about one and one half pound fresh).
- One-fourth cup pitted and sliced Kalamata or other olives
- 1 tablespoon mixed chopped fresh herbs, such as chives, parsley, and chervil
- 1 teaspoon finely grated lemon zest.
- Drops of fresh lemon juice to taste
- Salt and freshly ground pepper.
It's as easy as putting all in a bowl and stir to bring the flavors together.
Our annual Zucchini Festival will be held on August 3rd. In addition to the "Biggest Zucchini Contest, the Zucchini Races, the Decorated Veggie contest and more, this year we have added special treats for you. The Redwood Empire Ford V-8 Club of America will display over 20 of their early Ford V-8 Automobiles. Mark Mclay & the DustDevils will be playing in the Pavilion. Hailing from Santa Rosa, The DustDevils have been kicking up original Rock & Roll for 13 years. And if this was not enough, we are holding the first annual "Elegant Flea on the Green." This will consist of 40 vendors selling antiques and collectibles pre 1972 era. Throw in Charlie's BBQ and Gaspar's best Mexican Food in the USA, and you will have your pie and eat it too – which you can get at "Flour Creations" booth, by the way.
See the year's biggest Zucchini and watch the wild Zucchini Car Races. Come for produce, stay for lunch, and romp on the Town Green. Where else in the world could you have more fun than Windsor, where a tank of gas or less will get you here or ride your bike and receive free "Veggie Bucks?."
Its Garlic and Onion Time
Last week the market kicked off its garlic and onion season in a big way. The idea started last fall, when I chose June 22nd as our big day to honor the beloved garlic that in ancient history was called the “cure-all.” In today’s world, garlic has maintained its reputation for healing everything from infections to high blood pressure. Most growers warned me that I had misread the calendar and July should have been the “garlic month.” But Mother Nature stepped in and saved us, giving us heaping tables of eight different types of garlic, and onions that refused to not take second best. Six local growers filled their tables with giant torpedo, giant red’s, two and one-half pound sweet walla walla’s and fresh green onions and chives. Sneaking in and trying to join in the fun were sweet green peppers and zucchini in all colors.
Owner and grower, Tom Noble from Armstrong Valley Farm in Guerneville, made us all proud with fresh pulled that morning garlic. His varieties chosen and planted last fall, includes the Brown Tempest, California Early, Chesnok Red, China Stripe, Chinese Purple, Georgian Crystal, Sand Point, Spanish Roja and the Metechi. Tom’s Certified Producer’s Certificate states that his plants will yield over 200 pounds of “The Cure-All” and local Chef’s “Heaven on Earth.”
Tom’s onion field includes five different varieties. You can expect to see 400 pounds of Ruby Ring, Stockton Red, Torpedo, the sweet Walla Walla and the Copra. Tom claims his Torpedo will be the first to “sell out.” Local chef’s use this sweet onion in salads and are great grilled. Tourists find them “rare to their eye” and after they sneak them on the airline (how do you sneak an onion on an airline) and try them at home, they are on the phone calling Tom to send me more!
Cookbooks are filled with recipes using garlic. One book I particularly like is “The Garlic Lovers’ Cookbook”, compiled by the Gilroy Garlic Festival, which is held in Gilroy each year. Try adding as many cloves as you want to your appetizers, soups, savory breads, pasta, pies, meat, poultry and fish. I usually double the quantity in the recipes I use.
For an easy and wonderful cool salad try this one which Chef John Ash demonstrated at our market last year. You can find this and other cooling summer salad recipes on our Recipe Page.
Watermelon, Onion, and Feta Salad
by John Ash
Most ingredients can be found fresh from the Farmers Market. This recipe will bring together the four basic flavors of sweet, sour, salty and pepper.
- One large Torpedo Onion from Tom Noble (cut in one-quarter inch rings)
- 4 cups fresh mesculan or other spicy greens from Tom Noble
- 8 cups chilled and cubed (1 inch squares) watermelon coming soon to the Farmers Market.
- 6 large fresh figs from the Coombs or the Blasi Ranches.
- 3 ounces drained feta from Spring Hill Cheese
- Raspberry Vinaigrette:
- One-fourth cup each of raspberry vinegar, raspberry puree, and orange juice.
- Two teaspoons of Hector’s Honey
- 3 Tablespoons olive oil
- One tablespoon minced green onion
- Whisk or blend to make a smooth mixture. Add salt and pepper to taste.
Cut the onion and soak in ice water (if necessary) for a few minutes to make them crisp and cold. Then pat dry and marinate in the Raspberry Vinaigrette for 30 minutes.
Arrange the greens, watermelon, figs, and red onion in a large bowl. Toss with the Raspberry Vinaigrette and top with Feta Cheese. It’s as easy as that. We thank all who participated in our first annual Garlic and Onion Festival. Chef demonstrations by Jeff Mall from Zin Restaurant in Healdsburg and Josh Silvers from Syrah Bistro in Santa Rosa showed how easy and fun it is to add garlic and onions to soups and grits. The “Moonshiners” country music had everyone dancing in the street (and the vendors dancing in their stalls) with everyone asking “when will they will be back?” I checked and it’s September.
The Farmers Market is open every Sunday from 10-1 thru November. Our Thursday Night Summer Market is open thru August from 5-8. You can expect community fun and entertainment at all. Come for produce, stay for lunch (or dinner on Thursdays), and romp on the Town Green. It’s Good for You! For more information call 707 838-1320
Shopping at a Farmers Market can be rewarding and fun. It lets you enjoy the open air and where you can put a face on your food, directly from the farmer. Farmers are proud of their hard work and will enlighten you with their growing techniques, recipes, and what they have coming next week. They should tell you that the produce has been picked fresh that morning and will stay fresh for days.
I have put together some shopping tips that I hope you find helpful in shopping at our market.
- Plan to spend time — slow time — at the market. Start by walking around to see what's there before you start to shop, especially if you're new to the market. It's fine to buy randomly, choosing what looks good and appeals to you, but if you take a few minutes to stroll around, you may also find some menus and recipe ideas forming in your head.
- If you don't recognize what it is you're looking at, or need a tip on how to use, ask the growers. Most of them always know and may have recipes available. And if you ask in a loud enough voice, invariably a nearby customer or two will chime in with a few ideas. And don't forget to consult your cookbooks.
- Bring cash. Most farmers will accept a check, especially after they've seen you shopping at the market for a while, but many don't. If possible, try to show up with small bills.
- If it's important to you that your food be organic, ask if it is and how it was raised. It may be unsprayed (pesticide free) or on its way to becoming organic (transitional) or organic. Those who have been certified will most likely have their certificate on display. However, not all organic farmers choose to become certified, a process that can be prohibitively expensive and enormously time consuming. They may prefer to rest their claims as to how they farm on trust and the openness they enjoy with their customers.
- If someone offers you a taste of something, take it. It doesn't commit you to buy. Farmers want you to taste their food. Who knows, you might discover something new that you like, or you might find that what a farmer sells is not the same as what you find at the store. Vine- ripened Kiwifruit, for example, are sweet and tropical tasting rather than sour. A taste could change your mind about a fruit or vegetable.
- Take a feast-now approach when shopping. Unlike at the supermarket, the appearance of a particular fruit or vegetable is often short, and when something's gone, it's gone. When you find something you really like, ask how long it will be available. A favorite peach might be around for only two weeks, so buy accordingly and enjoy.
- If you think it will be a while before you get home from the market, bring a cooler. It will help keep your food fresh while you enjoy your stay or do other errands.
- Windsor is a "Kid Friendly" market, so take the kids along and let them meet a farmer while buying fruits and vegetables with their free Kidz Market Bucks they can pick up at the Managers Table.
- New this year at the market is our "Ride your Bike to the Market." You will find a bike rack near the gazebo and at the nearby managers table you can pick up some free fruit and veggie bucks. Your mayor, Debora Fudge, takes advantage of this program by riding her bike to the market each week and invites you all to do the same.
Fresh at the market this week: Green garlic, green onions, chard, lettuce, spinach. Lemons, oranges, cherries, strawberries, tiny zucchini, tomatoes, apricots, peaches, fuji apples, green and yellow wax beans, bokchoy, boysenberries, and special surprises each week. You can' miss the beautiful flower bouquets including Sarah Kiff's fragrant Sweet Peas” — buy now, they're only here a short while. How can you resist Steve Hilker and Charlie's potted plants — ready for planting in your summer garden? For more color than you can stand, add one of Floyd's handmade and hand painted bird and butterfly houses.
Come for produce, stay for lunch' enjoy live entertainment and romp on the Town Green. "It's Good for You." For more information call 707 838-1320
With the heat we have had the last couple of weeks, my bet is most of you wish you could have a few of those cold days we had last winter. Well you can. The cold days in December and January are shining with the stone fruits that are so abundant at the Farmers Market now. Trees need a chill winter to induce dormacy. I am a little surprised the cherry crop fared well with the spring frosts we had, but somehow Mother Nature was on their side when she followed the frosts with nice warm days. If you are lucky enough to have a cherry tree in your yard, make sure you net it as soon as the fruit starts to turn red, as the birds, especially the Blue Jays and Crows love cherries.
We can usually count on cherries for those Memorial Day cherry pies, but this year the market had cherries for our Mothers Day opening. While kids can’t imagine them any other way than eating them out of their hands, here is a recipe from Emily Luchetti’s book “A Passion for Desserts” you should try. Keep in mind the cherry season is short – so take advantage of it as soon as possible. When using fresh cherries, do not pit them too far in advance. Their flavor starts to dissipate and they turn brown soon after pitting.
|
Cherry Filo Rolls
|
Pre-heat the oven to 375 degrees. Finely grind the almonds and one-fourth cup of the sugar in a food processor. (If you don’t have a food processor, very finely chop the almonds. Put them in a bowl and stir in the sugar.)
Stem and pit the cherries. Cut them in quarters. In a small bowl, toss the cherry pieces with the remaining 2 tablespoons of sugar.
Lay the sheets of filo flat on a work surface. Remove 1 sheet from the stack and place it on the work surface. Cover the remaining sheets with a kitchen towel. With a pastry brush, brush the single sheet with a quarter of the melted butter and then sprinkle with a quarter of the almond sugar. Lay a second sheet of filo on top of the first and again butter and sugar it. Continue in the same manner with the third sheet of filo. Place the fourth piece of filo on top of the stack but do not butter and sugar it.
Cut the filo vertically into quarters and then in half horizontally. You will have 8 rectangles. Place about 3 tablespoons of cherries on the end of each filo rectangle. Roll up the filo around the cherries.
Place the rolls, seam-side down, on a baking sheet lined with parchment paper. Brush the tops with the remaining butter and sprinkle with the remaining sugar. Bake until golden brown, 15 to 20 minutes.
These are wonderful served warm with Vanilla or Cardamon Ice Cream.
Our cold winter has given us some wonderful stone fruits to play with. Mix fruits with your favorite recipes. Check out our farmers market vendor “ Flour Creations” fabulous apricot and cherry tarts for a taste you will not forgot.
FRESH AT THE MARKET NOW: cherries, apricots, early peaches, lemons, oranges, strawberries, chard, onions, mesculan lettuce, zucchini, bok choy, herbs, flower bouquets, vegetable seedlings, honey, early garlic, and so much more.
IN THE KNOW ABOUT THE WINDSOR CERTIFIED FARMERS MARKET
By Glenda Castelli
April 26th, 2008
As the market is scheduled to open Mothers Day, May 11th, I thought this would be a perfect time to let you know the logistics on what the Windsor Certified Farmers Market is all about.
A "Certified" market means, what you sell is what you personally grow or personally make. For instance, Hector's Honey sells candles in addition to all his flavors of honey. Hector harvests the honey manufactured by his bees and with the honeycomb makes his candles. All our farmers GROW WHAT THEY SELL and their farms are open for surprise inspections at any time. Farmers are regulated by the California Department of Food and Agriculture, the Sonoma County Agriculture Commissioner, the Sonoma County Health Department. All scales must be verified each year by the Sonoma County Weights and Measures Department. There are fees for each of these departments that add up to over $500 for some vendors.
The Windsor Certified Farmers Market is a business. We are an incorporated, not-for-profit entity. We pay insurance, we pay our own advertising, entertainment, management, accounting and other bills incurred. Our Board of Directors set all the guidelines, rules and regulations of the market. We have a Town of Windsor business license and we are members of the Windsor Chamber of Commerce, The Sonoma County Farm Trails and the Old Downtown Windsor Business Improvement District. We pay an Agricultural Farmers Market Permit and hold two Health Department Permits. Our income is based on a percentage of what our Farmers sell. All other vendors pay a set amount.
We are also regulated by the Sonoma County Health Department where all certified growers and food vendors are open to surprise inspections at every market. We must adhere to the "No Pets" rule as well as other health regulations with our sampling, box labels, and even the height the produce must be off the ground.
Is anyone allowed to set up a table at the farmers market? We are a certified farmers market first, with certified arts and crafts and processed foods added for the ambience of the market. Interested vendors must fill out an application. Vendors accepted by our board of directors, must adhere to all the rules and regulations. When space is allowed, non-profits that fit in with the ambience of the market are allowed. They must be pre- approved by our Board of Directors and follow strict sign and literature requirements. These rules can change each year, as legislation in Sacramento adds new guidelines to Farmers Markets. No resale of any item is allowed.
Eating from a farmers market is your best value. Some say, "Your prices are the same or a little more than a supermarket – what happened to the middle-man?" In 1977 the government passed legislation allowing farmers to sell retail. Before farmers markets, farmers were paid pennies on the dollar for their produce by big fruit and vegetable distribution centers. While this is still going on today, the farmers today have a choice. They can now make enough money to pay their gas and water bills and lead a little better life, while we get to reap the benefits of fresh picked-that-morning produce with no gassing, waxing, or pesticides. Isn't that the best value going? This is what I want for your family.
What if it rains? We are a rain or shine market. Farmers work every day every day you know, and that means 365 days a year.
We are "Kid Friendly." Since our opening in 2001 we have worked hard on the importance of Kids at the market. This year our new "Kidz Dig It Club" give the kids a choice on what they should be eating. Each month a special chef demonstration will demonstrate how important it is to eat the colors of the rainbow. And the most important part, the kids get to meet the farmer! Yes, we do have farmers at the market.
I am an advocate that a Farmers Market needs a grand spring opening and an equally grand finale. Wearied farmers and his land (and a farmers market manager too) need to take a much needed rest come the end of November. Anticipation for what's coming in the spring makes for a wonderful farmers market. I am known for change however, in regards to a year round farmers market, but only if it's dynamic and good for the farmer and the Town.
When visiting the market, stop by the market table and sit a while. Bring a friend and your dancing shoes. Smiles, dancing, and good times are definitely allowed.
You can contact the Market Manager, or for more information on what’s happening all year long, visit Our Calendar.
Farmers Market Celebrates Earth Day
By Glenda Castelli
April 4, 2008
The Town of Windsor asked the Windsor Farmers Market to join in their "First Annual Earth Day Celebration" and I must say, I immediately googled "Earth Day" to see what it was all about. It seems a special day was set aside back in the 60's or 70's that I and a big share of my down to earth farmers did not know about. When I asked our twenty-five farmers to come for this special Farmers Market, my biggest response from them was, "Wow, Glenda's having another party for us – what are we having to eat?" Have all of us farmers been so engrossed with the everyday hard work of weather watching, frost watching, watering, tilling, planting, harvesting, and to market to market to buy a fat pig, that we did not know there was a special day for us? Looks like it,s so!
Well let me tell you, Farmers never turn down a good party and especially at a place where they can "Shine," and shining we will be doing, on April 20th at the Town Green. It will be a surprise for us to see what early produce will come out of the garden and it may be a surprise to the farmer too. Everyday is a surprise in the garden – blink your eye and it could be gone. It seems like we have had a short winter and fortunately a nice cold winter. Although we could use a little more water, rationing won't be a problem. We are hoping for another couple of inches of rain before the summer sets in, which will be just fine for the farmers.
So what does the Farmer think Earth Day means to them? I regressed back to my younger years growing up as a farmer's daughter in southwest Iowa. The four seasons were vivid in my mind, but probably the most memories were spring. It was a time to take off the winter boots and walk barefoot with the mud squishing between my toes and seeing all the baby animals and birds. Wildflowers were abundant in the woods. We would pick huge bouquets of Dutchman's Breeches, which I remember as Dutchman Britches, as they resembled little white upside down pants. We would take them to the closest town, leave them on the front porch of friends - after we knocked on their door and ran to hide. Attending a country one-room school we celebrated May Day by attaching ribbons on the flag pole and dancing in a circle. Our lunch pails were metal with a dish cloths used for our tablecloth or napkin. Kleenex was an expensive item in my early years - cotton handkerchiefs were the only thing we knew. By the way, those little cotton handkerchiefs now demand a high price at antique stores. Paper towels? No way, our dishtowels, and me and my sisters dresses were handmade by mom, who salvaged the cotton chicken feed sacks, and which I must say, had some pretty good patterns.
Farmers Market advocate and volunteer Karen Alves grew up in the 1950's. Earth Day wasn't established, so there wasn't an Earth Day. She observed Arbor Day that falls in the same month as Earth Day. Sadly, Karen reports Arbor Day has fallen into obscurity as Earth Day has become the most popular observance. As a child she remembers Arbor Day as a day that all students would go out into the field behind her school and plant a tree. This would happen all over the country with children leaving their classrooms and planting trees to benefit the environment and "greening" up the air. To Karen, Earth Day should be more like Arbor Day. Rather than protesting global warming and corporate pollution, why not plant a tree and help "green up" the planet.
Saving the best for last, Earth Day could not be a day without a perception from long time, Windsor icon, George Greeott. George, who was born in the early 1900's and still farms today, had this to say on Earth Day. "I'm an old country boy from way back. I'm definitely an earthy kind of guy. Everything good that comes from the earth, I love. The veggies, fruit, birds, wild animals, and the sun setting at the ocean, I love. Everything good and sometimes that means things not so good. I honor the earth even down to the soil and climbing a tree as a young boy. When you think about it, we have been searching for life in space and so far we are the only planet with life. How lucky we are!"
Earth Day, Arbor Day, May Day, Spring Day, Farmers Day, George Greeott Day or whatever day you want to call it, we hope to see you and your cotton market tote on April 20th from 11-3 on the Windsor Town Green. We know you will want to see what the farmers will be eating. Oh, and be sure and bring your hanky!
You can contact the Market Manager, or for more information on what’s happening all year long, visit Our Calendar.
Farmers Planting for a Busy Season
By Glenda Castelli
February 26, 2008
Hot houses are steaming up with seedlings of summer's precious gifts. Tomatoes, peppers, zucchini, and other vegetable seeds have arrived from the seed companies and the farmers are as busy as ever.
Looking at my 2008 Burpee Seed Catalog, which just arrived, I see a new Burpee Exclusive, the Razzle Dazzle Hybrid Tomato. Burpee claims this red beauty is the best tomato they have ever grown and will give smooth texture and balanced flavor. Priced at a pricey fifteen cents a seed, the farmer surely will have to keep an eye on these in the hothouse. More exclusive tomatoes with Burpee this year is the "Best of Show Tomato Collection" where one packet carries each of 5 varieties, which includes again the "Razzle Dazzle and Tangerine Mama", the new bright orange counterpart of "Golden Mama Hybrid". Also in this collection is the "Italian Ice Hybrid", which is the first yellow paste tomato to keep its bright hue when cooked.". Adding to this collection is the mild cherry "Honey Bunch
I wonder how many of these tomatoes will make it to our Tomato and Pepper Festival on September 7th.
Speaking of peppers, I am hearing all about this new hard to get "Zavory Hot Pepper". It's a habanera, but promises a mild heat, registering only 100 Scoville's. Supposedly, you can bite into one just like an apple and survive to tell the tale. Other peppers that's on every farmers list and will be at the Tomato and Pepper Festival, is the new Japapeno Gigante, the Thai Dragon, the Big Thai, the Kung Pao, and the Biker Billy. Renowned Chef and TV host Billy Hufnagle has helped develop this big and hot jalapeno, which are especially hot when green. All these tiny precious seeds cost about ten cents each and again not one can be wasted. I' m sure the 2006 "All American Winner", Mariachi Hybrid pepper will be available at the market with its tasty, spicy and mild flavors. It freezes well and keeps its spicy flavor. Another "Must Have" pepper is the Hot Lemon Heirloom. Amazingly it has a unique citrus-hot smoky-spicy flavor. It has an extremely tasty fresh taste in sauces or even dried, and is great in tomato sauces.
This year, the market will be holding its first annual Garlic and Onion Festival on June 22nd. Last year was a remarkable garlic and onion year. The farmer's voice was to have this festival. Most farmers then jumped on the band wagon when I announced this at last years market, so most already have planted their garlic, onions, leeks, shallots, and chives. There is still plenty of time to plant in time for the June's harvest, though. Chef John Ash will be on hand to tell the history of garlic, its folklore, and to share his recipes. We are preparing a cookbook for the event, featuring garlic appetizers and antipasti recipes. Everyone will get to taste these recipes under the "Garlic Tent." This will be a fun event with a BBQ and live entertainment, and lots of chef demonstrations.
We wish to thank all of you for your winter hugs and for asking "When do you open?" Your energy, excitement, and wonderment keep our farmers growing the most exciting, tasteful, and exclusive vegetables and fruits on the planet. And, there're right here in your back yard. See you on Mothers Day!
You can contact the Market Manager, or for more information on what’s happening all year long, visit Our Calendar. See you Mothers Day, May 11th, when we open after our much needed rest. In the meantime, enjoy your jewel. Windsor is beautiful in the winter.