Thursday, August 29, 2013


It's apple season and apples are everywhere at the market.  Come enjoy everything from drops for cooking to special varieties that taste great right then and there!

Purslane Potato Salad

Susan Comte of The Root Seller had samples of this potato salad at the market today and it was yummy.  Here's her recipe:

1 lb. potatoes
4 tbsp olive oil
1/2 tsp mustard
1 lemon juiced and zested
2 tbsp red wine vinegar
1 cup purslane
1/2 cup onion
1/2 cup calamata olives without pits
1 tsp mint
1 tsp oregano

Friday, August 23, 2013

A big thank you!

Thank you, Meg McGoldrick and Linda Smith, for your demonstrations and information on canning and dehydrating the harvest.  Come February, it's wonderful to taste the summer bounty again.

Tuesday, August 20, 2013

Are You a Farmer or Rancher in One of These States?

New Hampshire
New Jersey
New York
Rhode Island
West Virginia

If so, you are eligible to receive a 2013 organic certification cost share reimbursement!

Monday, August 19, 2013

REMINDER! Canning and preserving the harvest at the market

Northwood Farmers Market Presents
Canning and Preserving the Harvest
Thursday,  August 22, 3:00-6:30 pm
What do I do with all this produce?  Learn how to preserve food that is tasty and nutritious. Linda Smith will demonstrate the basics of canning and Meg McGoldrick will share how to make dried fruits and vegetables.

Wednesday, August 14, 2013

Tuesday, August 13, 2013

Wheat berry and Bean Salad

1 cup dry wheat berries, cooked and drained
2 cups/500 ml cooked navy beans (or beans of choice)
1 English cucumber, diced
1 red pepper, diced
1 large tomato, diced
2 large garlic cloves, minced
1 cup fresh parsley, diced with large stems removed
4 green onions, diced
Kosher salt and pepper, to taste

Dressing ingredients:
2-4 tbsp extra virgin olive oil, to taste
2 tbsp balsamic vinegar
1 tsp hot mustard
1 tsp tamari
2 tbsp fresh lemon juice

Rinse the wheat berries and place in medium sized pot, covered in 3 inches of water.  Bring to a boil and then reduce heat to medium and simmer for one hour. Drain and cool.
In a large bowl, mix together the diced vegetables.  Add in cooked and drained navy beans (or other bean of choice) and stir.
In a small bowl whisk together the dressing ingredients.  Set aside.
When the wheat berries are ready, drain and rinse and then stir into the salad.  Add the dressing just before serving and stir well.  If desired, season with salt and freshly ground black pepper.  Garnish with additional parsley.

Adapted from Alive Magazine

Tempeh (Faux Chicken) Salad - with Basil

1-2 tbsps olive oil
1 (8 oz) package tempeh
1 tbsp tamari or soy sauce
1/4-1/2 cup vegan mayo (like Veganaise)
1/2 cup finely sliced green onions
2 heaping tbsps chopped parsley (about 1/2 cup)
1/2 cup grated carrot
2 tbsp chopped fresh basil

Cut tempeh into small bite-sized squares.  Saute the tempeh in the oil in a wok or heavy skillet until it turns golden, about 5 patient, you want it golden.  Turn off the heat and stir in the tamari to coat the tempeh evenly.  Place the tempeh in a bowl and add the chopped vegetables and the mayo and mix well.  This is delicious as a salad on a bed of lettuce or as a sandwich filling.

Adapted from The Chicago Diner Cookbook

Vegan gluten free zucchini bread recipe from Hippie Cakes

2 cups grated fresh zucchini
1 cup organic applesauce
3/4 cup granulated sugar
1/2 cup canola oil
1 tbsp vanilla extract
1 tbsp apple cider vinegar
1 cup white sorghum flour
1 cup gluten free all purpose flour
2 tsps baking soda
1 tsp salt
1 tsp cinnamon
1 tsp xanthan gum

Preheat oven to 350 degrees
In a large mixing bowl, combine zucchini, applesauce, sugar, oil, vanilla and apple cider vinegar
Sprinkle in dry ingredients over the top
Whisk dry ingredients first, then incorporate wet ingredients
Pour batter into lightly greased loaf pan
Bake for 50 minutes, until a toothpick comes out clean.
Cool for 10 minutes, remove to cooling rack and allow to cool completely before serving.

Saturday, August 10, 2013

Check out pictures from our vegetarian cooking and gluten-free baking event!

Hippie Cakes shares samples and recipes for gluten-free baking

Sandra Koski makes music for us

Susty's Restaurant shares easy vegetarian meals and of course you can taste-test!

Monday, August 5, 2013

Reminder: Thursday is another healthy food preparation event.

This one is Easy Vegetarian Cooking and Gluten-Free Baking.  Join Norma Koski of Susty's Vegetarian Restaurant for easy vegetarian meal ideas and samples. And visit Jennifer Ouellet at Hippie Cakes for gluten free recipes and more samples!  Thanks to Capital Area Wellness Coalition for funding these great events at our market!

Saturday, August 3, 2013


Go tell the FDA that some of these new rules discriminate against small farms!
The event will be hosted by the New Hampshire and Vermont Departments of Agriculture on Tuesday, August 20, 2013 from 9:30 AM to 12:30 PM at the Hopkins Center on the campus of Dartmouth College in Hanover.  The session will specifically focus on FDA’s proposed rules for implementing the Food Safety Modernization Act (FSMA), a 2011 law revamping food safety laws to increase the safety of our food supply.  Small farmers across New Hampshire and New England could be substantially impacted by these regulatory overhauls.