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Kennedy Plaza Farmer's Market 
WEDNESDAYS
10:00 am - 4:00 pm
SATURDAY MAY 4, 2013 
9:00 am - 2:00 pm
Belmont Park *
May 11, 2013 is opening Day
SATURDAYS
11:00 am- 4:00 pm
Kings Park Farmer's Market 
SUNDAYS 
9:00 am - 2:00 pm

 

Markets & Times of Operation

 

 

Long Beach at Kennedy Plaza:

Wednesday & Saturday

1 West Chester St.,

 Long Beach NY

May 2013 through November 2013

Wednesdays Hours: 10:00 A.M- 4:00 P.M.

Saturday Hours: 9 AM - 2 PM

 

 

 ...

 

Kings Park:

Sunday

Municipal Lot. 25A and Main St.

Across from the Fire Dept.

May - November 2013

Hours 9 am -2 pm

 

 ...
 
Elmont:
Saturdays

Belmont Park

Hours 11:00 am -4:00 pm

May  11- July 

Saturday and Sundays September - October  2013

 

 

 

 

 

 

Ellen Martin

Licensed Acupuncturist

Post Sandy location

2881 Davison Street

Oceanside , NY

www.ellensan.com

646 -942-8164

 

 

 



 

 

May 22, 2013
 
Hello Farmy Friends,
 
The BIG News is that Casey's Catch will be back at Kennedy Plaza Farmer's Market today!!!!!!!!!!!!!!
Not sure what I am going to get first but I know that some of the tastiest scallops are definitely on the menu.
 
 Casmo brought in some great Oyster Mushrooms from a new Mushroom Farmer in Cutchogue last week and they were really good.  So lets encourage Casmo to keep bringing them in as we help support a new food producer, The Long Island Mushroom Compnay.  

Clive and Hal of Millport Dairy were back on the Island this past Saturday.  Good to have them back.

I see that you all are enjoying Monty's Breads, Joe has been selling out pretty good since he got here

Bobby's Tomatoes has great dips for your weekend festivities

And Sea Gal has the most amazing Chocolate Tortes for dessert too!

Chris over at Bear Berry will soon be carrying NY State Maple Syrup and freshly baked doggie treats

The Nut Butters from the Three Nuts are flying off the table

Bread Alone has some new pound cakes and brownies

New Gluten Free Cupcakes over at Next Generation Cookie 

The dumplings at D&J are my pick for the week

and the check out the Sorrel over at the Osip's stand today!
 

 

So every week I've been shopping over at the Osip's stand and ask about a very bright green bunch of leaves, "What is that?", I say.  "Sorrel", Patty says. And I think, hmm, I bet most people don't know what to do with sorrel, come to think of it, even I don't know what to do with sorrel! Sure I've heard of sorrel soup, but never actually thought about making it.  So I will give it a shot this Wednesday!

So you might be asking what is sorrel exactly?  Sorrel is an herb that gets its name from the French word for "sour", which is quite an accurate description.  Sorrel is a relative of rhubarb, and the leaves have a very tart, almost lemony flavor due to the high content of oxalic acid.  Sorrel can be eaten raw in salads or cooked in soups, purees, or stuffing.  It pairs well with oily fish, and can even take the place of lemon in some dishes.

The recipe I am going to share with you today has a fair amount of fat in it, in order to counteract the sourness of the sorrel.  Fat has really been demonized in our society for years, and I am here to tell you that fat is NOT the enemy.  Our bodies need fat for healthy brain and nerve function, and fat also acts as a delivery system for nutrients into our cells.  One recent study even compared the nutrient absorption between people eating a salad with fat free salad dressing vs those eating a salad with low fat and full fat dressing.  The optimal amount of fat for nutrient absorption in this study was 6 grams of added fat. 

The other issue with eating low fat or fat free foods is that there are often fillers and other artificial ingredients added to take the place of fat and still make the product taste good.  In my opinion, our best bet is to eat full fat foods and just be moderate about the portion size.

If you would like more ideas about what to do with sorrel, check out:

 http://www.motherearthnews.com/real-food/sorrel-recipes-zmrz13fmzmat.aspx#axzz2TlkzUgrv

If you would like to read a little more about eating fat and saturated fat:

http://www.drweil.com/drw/u/QAA400919/Rethinking-Saturated-Fat.html

 

Sorrel Soup

By Leah Eskin, Chicago Tribune, June 17, 2012

Serves 6, as a first course

Ingredients:

6 tablespoons unsalted butter, at room temperature

2 leeks, white and pale green portion finely chopped*

Coarse salt and freshly ground black pepper

2 large russet potatoes (about 1� pounds total), peeled and thinly sliced*

2 cups chopped fresh sorrel leaves*

4 cups chicken broth

1/2 to 1 cup heavy cream

 

Soften in a soup pot, melt 2 tablespoons butter. Add leeks, � teaspoon salt and few grinds of pepper. Cook, stirring occasionally, until wilted, about 8 minutes. Stir in potatoes.

Simmer.  Pour in broth. Bring to a boil, lower heat and simmer until potatoes turn tender, about 8 minutes. Use a slotted spoon to scoop out about half the potatoes. Cover to keep warm and set aside. Stir in sorrel. In 1 minute the leaves will turn from bright green to olive drab. Don't fret. Pull pan off heat.

Swirl.  Drop in remaining 4 tablespoons butter. Use an immersion blender (or, working in batches, a standard blender or food processor) to swirl soup smooth. Add additional salt and pepper if you like. Stir in cream. Reheat, gently. Portion potatoes into 6 soup bowls. Pour on hot soup. Enjoy.

*Available NOW at the market

Nutrition Facts (per serving): Calories 261; Total Fat 15g; Saturated Fat 10g; Cholesterol 44mg; Sodium 396mg; Total Carbohydrate 28g; Dietary Fiber 3g; Sugars 3g; Protein 6g

 

Article written by Dana M. Youkilis, MS, RD.  Dana is a nutritionist, registered dietitian, mom, and resident of Long Beach.  She will be cooking at the market every Wednesday from 11-1 PM.  Dana loves working with families and is available for private nutrition counseling, group presentations, farmers market tours, and cooking classes.  Come say hi at the market or contact her at dyoukilis4@gmail.com. Also be sure to check out her blog at www.brilliantbites.wordpress.com 


Are you loving the Yogurt Folks, because it is awesome.  If you haven't tried it out yet stop by and say hello to Nick, he'd be happy to tell you all about it

 
If anyone is interested in participating your Farmers Market will be representing at the May 25, 2013 - MARCH AGAINST MONSANTO.  If you would like to join in we are meeting up at Union Square at 1:00 pm and will March to Washington Square Park. 
New York has the unique opportunity to be the first State to make GMO food labeling mandatory.  And the vote is coming soon, so if you are interested in accessing clean, healthy foods, not genetically altered Franken Food your voice is needed now.  There will be plenty of workshops in the park to help you make healthy food choices too.  So get the facts about what's in our FOOD and help to change the way we eat for the better! (Did I mention that China has a mandatory GMO labeling law, well there you go)
 

                             

  

  

 

next generation gluten free muffin  

    
Papa Pasquale, Brookly NY
RAVIOLI NIGHT RETURNS TO TOWN!! 
Pastas  
 
 
PICKLES...PICKLES...PICKLES...PICKLES...HORSERADISH PICKLES...PICKLES...PICKLES...PICKLES...PICKLES...PICKELS... 

  

Guss'  

 

  

Lots more to come folks so please stay tuned!!!

Find Us Online!

www.ligreenmarket.org

On Twitter @ligreenmarket - interact with us and ask questions!

On Facebook Ligreenmarket.org page has all the info you need to stay in the loop

 

  

 

 

 

Thank you for your support !
...
Now, grab your hat, your cash, credit, debit or EBT card and some reusable bags, and head on down to the market !
See you at the market!
...
Thank you, 
Bernadette