Farmer's Market September 23rd

This Wednesday's Market will have all the quality that you have come to expect from your local farmer's market plus Christina Scida with her Authentic Mexican Table Salsa. Christina is 4th generation in her family keeping this recipe alive and now offers it for purchase for everyone to enjoy!
At ...the Paper City Carwash across from Mike's Shur Save on 219 in Johnsonburg 3-5 pm Wednesday.



Shauna Miller's table with strombolis, painted gift bags and mustards & conserves. We just missed a nasty rain shower, look at that sky...




Harriet is with us each week selling the Johnsonburg Cookbook benefiting the 2010 Bicentennial :)


lovely ladies of the market!!!

Farmer's Markets 'Fresh is BEST'

Johnsonburg Farmer's Market last Wednesday the 9th of September

Sue Singer and her Granddaughter, Natalie, picking out beets for supper that evening with Natalie's Mom enjoying her daughter's ever growing knowledge of local produce and it's importance their life.
They are regulars at the Farmer's Markets in the area. I have seen them at other markets lately buying produce at the peak of freshness along with other goods for sale.


Merv Kemmer's stand you see here at the market in Johnsonburg also is manager of Ridgway's market and sets up in St. Marys and Kersey. Kemmer has a very large selection of vegetables available from his garden which will continue until we get a hard frost for sale.
Other farmers will continue to have a large selection of produce until a very hard frost through out the fall.


The markets are going strong with also now Mums, cornstalks, pumpkins and other assorted Autumn goods!


Area Market days and hours:

• St. Mary's on Sat. 9-11
• Ridgway's Tues. 3:30-5:30
• Johnsonburg's Wed. 3-5
• Kersey's Thurs. 4-6.

Whether you are canning, freezing or drying to put up for the Winter months now is the time :)

thank-you!
~your local market managers

Fresh is Best!

Farmer's Markets in our area are still offering the freshest produce and going strong with peppers, cabbage, onions, broccoli/cauliflower, beans, corn, summer squash, etc. etc.

Visit St. Mary's on Sat. 9-11, Ridgway's Tues. 3:30-5:30, Johnsonburg's Wed. 3-5 and Kersey's Thurs. 4-6.

Whether you are canning, freezing or drying to put up for the Winter months now is the time :)

thank-you!

~your local market managers

This week at your Johnsonburg Farmer's Market September 2nd

Continuing to enjoy the produce and products of the season!

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look for:

• Georgeanne Freeburg with her lovely Swedish Rye and quick bread combos including Strawberry, Blueberry, Banana and Nut blends.
• Our Pepper Lady with assorted peppers, salsas and jellies
• Russell Oknefski with early produce including Kohlrabi, lettuce, onions, and assorted small trees. Frozen corn and leeks with also maple syrup & jellies at his booth. He has been having corn since last week!!!
• Merv Kemmer with many different kinds of produce including leeks, cauliflower, broccoli, cabbages, squashes, beets, swiss chard, cauliflower, kohlrabi, onions etc. Merv also makes flavored and smoked cheeses, pepperoni and mustard for sale.
• John Engle with his produce including zucchini, beets, onions, potatoes, beans, etc.
• I will take orders if you are interested in fresh herbs including Italian Parsley, mint, cilantro, catnip, tarragon, basil, DILL, etc.
• Marty Riddle with jams and jellies, cukes, crafts, plants, produce, houseplants, honey, etc. Fab vegies and plants! He also sells herb plants :) Marty had tomatoes and corn last week and fab mums that he started!!
• Little Mill Creek shows up from time to time and was with us last week selling breads, fudge and cheese.
• extra farmers show up every week last week a truck of corn came in, this week another local farmer from the St. Marys/Johnsonburg Road will be bringing in corn also!!
  

Please remember that parking can be had the other side of the carwash between the storage building and the Paper City Carwash away from Rt. 219 and the side of the highway.

CAUTION CAUTION CAUTION CAUTION CAUTION

* be very careful with pulling in and out of the market and try not to park on the side of the road. PLEASE, please, please park in the lot between the carwash and the storage building. We do not need any accidents.

We have been getting a tremendous response to our new location with vendors and customers!

***Please if you run into the owners Jerry Caribardi, Don Frank, Joe Martonik, Kyle Nelson and Bart Nelson of PASI Partners, give them a big smile and thank-you for providing us with this wonderful space.

Thank you all for making Your Johnsonburg Farmer's Market a grand success!

This was last Saturday near Coudersport, lovely field of Mammoth Sunflowers...glorious!

RAIN OR SHINE :)

NEW LOCATION for our Market!!!!

Johnsonburg Farmer's Market today 3-5 at new location Wednesday July 15th, 2009


PASI Partners which is a group: Joe Martonik, Don Frank, Kyle Nelson, Bart Nelson, and Jerry Caribardi have kindly offered property to be our new home still on Rt. 219 but, in the Rolfe/Klondike section of Johnsonburg, across from the Mike's Shur Save and Northwest Bank next to the carwash along the Clarion.
The members are very excited about all the possibilities and cannot wait to see where this will take us in the future.
More room for new members and parking along a beautiful stretch of land next to the Clarion.

We were having so many problems with the in town location with construction and parking issues that it is inevitable for the future of the Market.

So, join us on our new venture!

enjoy,
~Stephanie

FARMER'S MARKET STARTING

Market will start on Wednesday July, 8th 3 to 5pm

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I have not made these in forever! My lovely eldest dd wanted the recipe to share at work. He you be sweet pea :)

Lavender Cookies

2 eggs

1/2 cup unsalted butter

1 cup sugar

1 tsp. lavender leaves

1 1/2 cups flour

2 tsp. baking powder

1/2 tsp. salt

confectioners sugar

rosewater

Preheat oven to 375 degrees F. Put eggs, butter, sugar and lavender(in that order) in the mixer, run on low until well mixed. Sift flour, baking powder, and salt into a mixing bowl. Add other ingredients and stir until well blended. Drop dough, a teaspoonful at a time onto ungreased cookie sheets. Bake until lightly browned. Place cookies on racks to cool.

Blend enough rosewater into the confectioner's sugar to make a smooth frosting. Ice the cookies and let them set until the frosting is firm.

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2009 HERB O

F THE YEAR

BAY LAUREL

http://www.iherb.org/hoy2009.htm

Serves 8

This simple, flavorful dessert is a great way to use up leftover bread; challah and cinnamon bread make a tasty bread pudding. Those who like currants or raisins in bread pudding can add a large handful (about 1⁄4 cup) and stir them into the warm milk with the sugar and spices. The rum sauce isn’t absolutely necessary, but it sure is good

• 3 cups milk

• 3 fresh bay leaves

• 4 tablespoons unsalted butter

• 6 cups day-old French baguette (I use sourdough), cut or torn into bite-sized pieces

• 3⁄4 cup sugar

• Zest of 1 small lemon

• 1⁄4 teaspoon nutmeg

• 4 extra-large eggs, lightly beaten

• 1 teaspoon pure vanilla extract

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1. Preheat oven to 350 degrees.

2. Scald milk with bay leaves; remove from heat. Stir butter into hot milk so it melts, cover and let cool.

3. Butter a 9-by-13-inch baking dish and cover bottom with bread.

4. Stir sugar, lemon zest and nutmeg into warm milk. Add beaten eggs and vanilla and whisk to combine.

5. Pour milk and egg mixture over bread and let stand for 15 minutes so bread absorbs some liquid.

6. Place baking dish in larger pan and fill pan with hot water to halfway up the side of the dish. Bake for about 45 minutes or until the custard just sets up.

7. Remove bread pudding from the hot water and let it cool on a rack. The dish can be served warm or at room temperature. Refrigerate after it has cooled to room temperature.
Decadent, Easy Rum Sauce

Makes about 2 cups

If you don’t have vanilla sugar, use regular sugar and add 1 teaspoon pure vanilla extract along with the rum. This sauce is very rich, so a little goes a long way.

• 1 cup whipping cream

• 3 bay leaves• 4 tablespoons unsalted butter

• 1⁄2 cup confectioners’ sugar

• 1⁄2 cup vanilla sugar

• 3 tablespoons dark rum

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1. In a small saucepan, scald whipping cream with bay leaves; let stand 30 minutes.

2. Remove herbs and add butter and sugars and place over medium heat. Whisk and bring to a boil. Cook at a boil for 5 minutes, whisking constantly, taking care not to let sauce boil over.

3. Remove from heat and stir in rum.

4. Serve hot over bread pudding, or cake, ice cream, or baked apples or pears. Cool to room temperature and store, covered, in the fridge; reheat gently.

courtesy of the International Herb Association http://www.iherb.org/

~See you there