Plethora of Peaches
Our peach season this summer is certainly different than a year ago. We've gone from having no peaches in the State to having so many we don't know what to do with them all. One approach is to put them up - as jams, jellies or just sliced and frozen for future use. Another is to see how many different ways you can use them fresh. There are multitudinous cake, pie and tart recipes which include peaches. But think outside the box as well. Here are a few suggestions from our website. Peach and Tomato Gazpacho, Peach Mint Salsa, Peach White Wine Sangria, Grilled Peaches, Onion and Bacon Salad and Peaches, Pistachios, Honey and Ricotta
As mentioned last week, we are sponsoring a photo contest which will last through the end of September. The contest features the I Love Farmers Market temporary tattoos which are available at the market. The submissions will be judged on three criteria. (1) Quality of the photo. (2) Creativity. (3) Makes a positive statement about our farmers' market. You must go to the market to pick up the tattoos. Contest guidelines and submission forms are available at the market and on our website. First place is a $25 gift certificate to the market, so get your thinking cap on and have some fun.
Our full list of participating vendors for this Saturday is listed at the end of this newsletter. For what's different than usual this week, see Market Notes below.
As mentioned last week, we are sponsoring a photo contest which will last through the end of September. The contest features the I Love Farmers Market temporary tattoos which are available at the market. The submissions will be judged on three criteria. (1) Quality of the photo. (2) Creativity. (3) Makes a positive statement about our farmers' market. You must go to the market to pick up the tattoos. Contest guidelines and submission forms are available at the market and on our website. First place is a $25 gift certificate to the market, so get your thinking cap on and have some fun.
Our full list of participating vendors for this Saturday is listed at the end of this newsletter. For what's different than usual this week, see Market Notes below.
Market Notes
- Finnegan Farm, West is finished for the season
- Belle Alpaca and Savor cookies are back with us
- Troy Brook Bakery is taking the week off
- Musician - Mark Benedict
- Guest artist - Andy Dobos
- Nonprofit - Litchfield Land Trust
Anna Gill's column this week is titled Stick to Your Ribs and presents the history of barbecue along with a recipe for ribs with a barbecue sauce she has created with the secret ingredient being bourbon barrel aged Connecticut maple syrup. This sounds so mouthwatering that we cannot wait to try it!
See you at the market Saturday OUTDOORS at Center School parking lot, Woodruff Lane.
Sustainable Tip of the Week
In the interest of saving trees and reducing waste, we had successfully pared down our junk mail to virtually none. In the past few months, it's creeping back up. If this is happening to you as well, for ideas to stop receiving what you don't want check out:
Featured Guests
 Litchfield Land Trust |  Andy Dobos |  Mark Benedict |
| Belle Alpaca alpaca products Beltane Farm goat cheese Berry Ledges Apiary honey products Brookside Farm II maple syrup Cato Corner Farm artisanal cow cheeses Deeply Rooted Farm strawberries FreshTrak sauces made from local Goatboy Soaps soaps Laurel Ridge Farm grass fed beef, pork and lamb | March Farm produce, baked goods Savor cookies Something to Crow About dahlias Sun One Farm organic produce Twin Pines Farm cheese, sauces, produce Wave Hill Breads three grain pain de campagne, ciabatta, garlic bread Wild Carrot Farm organic produce |
