THIS SATURDAY: HEN RENTALS; BEEKEEPING; MAKING PICKLES, KIMCHEE, KOMBUCHA & KEFIR
|
|
This Saturday at the Elm Street Market we're spending a day at the farm with the return of backyard chicken rentals, and three educational sessions: beekeeping; the health benefits of fermented foods; and how to make kimchee, kombucha and refrigerator pickles. The talks will begin at 10:30 and be held at the market under the tents near Border Street. Oh yeah, and of course there's all that farm fresh produce that's way better than anything you can possibly get at the grocery store...
|
|
TWIN CEDAR FARM'S HEN RENTALS
|
|
Yes, you can keep chickens in Newton, and
Twin Cedar Farm from Acushnet rents hens and coops so you can become the ultimate suburban farmer. Meet some of the chickens, learn what's involved in keeping them, and the benefits of hen retnals. Twin Cedar will be accepting sign ups for spring deliveries of hen and coop rentals.
|
|
|
10:30 AM: SO YOU THINK YOU WANT TO BE A BEEKEEPER?
|
|
|
|
What's involved with keeping bees? How does a beekeeper maintain hives and harvest honey? Join Dr. Dave Reilly, beekeeper for the Newton Community Gardens, as he shares his beekeeping experiences and answers questions about his hobby.
|
|
11 AM: KIMCHEE, KOMBUCHA & KEFIR
THE HEALTH BENEFITS OF FERMENTED FOODS
A Fermenting & Pickling Learning Clinic for a Healthy Gut
|
|
Fermented foods are lauded as “superfoods” which can improve one’s overall health and quality of life. Learn about ancient fermented foods like kombucha, kefir, and kimchee, their probiotic qualities, and reemergence in the modern diet. Dr. Tatjana Kobb, a fermented food enthusiast and health leadership ambassador for sustainable development, will discuss the benefits of fermented food and drinks. Dr. Kobb’s clinic is designed to promote the UN’s Sustainable Development Goal of ensuring healthy lives and promote wellness for all. To learn more, click
HERE
.
|
|
11:30 AM: HOW TO GUIDE TO KIMCHEE, KOMBUCHA
& REFRIGERATOR PICKLES
|
|
What are some tried and true fermenting techniques & recipes? Which farmers’ market produce can be used for kimchee and pickles? What equipment do you need? What rookie mistakes should you avoid? Newton residents and home chefs Anna King & Bonnie Katz will share their experience making fermented foods and refrigerator pickles, and discuss their favorite recipes.
|
|
WHAT WE'RE EATING THIS WEEK
|
|
CREAMY CORN PASTA WITH BASIL
|
This has been an outstanding season for corn and we've been using it in all kinds of recipes. If there's one pasta dish to make right now, it's this Melissa Clark recipe from the
New York Times.
|
- YIELD: 3 to 4 servings
- TIME 30 minutes
|
INGREDIENTS
- Fine sea salt
- 12 ounces dry orecchiette or farfalle
- 1 tablespoon olive oil, plus more for drizzling
- 1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)
- 2 large ears corn, shucked and kernels removed (2 cups kernels)
- ½ teaspoon ground black pepper, more for serving
- 3 tablespoons unsalted butter
- ½ cup grated Parmesan cheese, more to taste
- ⅓ cup torn basil or mint, more for garnish
- ¼ teaspoon red pepper flakes, or to taste
- Fresh lemon juice, as needed
|
Tip: To enjoy corn into the winter buy it now, remove the kernels from the cob, and store them in ziploc freezer bags.
|
|
PREPARATION
- Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.
- Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
- Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It’s O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
- Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.
|
|
|
|
Yup, it looks like another perfect fall day this Saturday! We've got a whole slate of farms at the market, small businesses, and special vendors
Horizon Line Ceramics &
Sunny Window. What can you expect to find? Well for starters, some of the best corn of the season, raspberries, apples, tomatoes, plums, squash, lettuce, root vegetables, and more. And, of course, there's honey, baked goods, bagels, cheese, pasta, seafood, sausages, organic eggs, middle eastern food, and even dog treats for Fido. So why would you got to the market this Saturday?
|
|
OCTOBER 2ND
COLD SPRING PARK MARKET ART EXHIBIT & DEMO
|
|
Over the past few weeks,Tuesday downpours have led to the postponement of Felix Fu's art exhibition and watercolor demonstration at Cold Spring Park. Well, the forecast for October 2nd looks good (fingers crossed), and we're excited to welcome Felix, of the
Paper Mouse, to showcase his work and share his artistic techniques with farmers' market shoppers! Samples of Felix's work can be seen
here.
|
|
WHAT'S COMING UP ON OCTOBER 6TH?
DOLAN POND TOUR & RETURN OF NEW CITY ICE CREAM
|
|
 |
DOLAN POND TOUR FROM THE ELM STREET FARMERS' MARKET
Saturday, October 6 |10:30 am & 11:30 am
The Newton Conservators is leading a tour of Dolan Pond, which is a short walk from the farmers' market.
Meet at the Newton Conservators' Table at Elm Street Farmers' Market.
The Dolan Pond Conservation Area is a hidden gem of West Newton and home to a wide diversity of bird, animal and plant life. Only a short walk from downtown West Newton, it has accessible trails and a boardwalk passing by several vernal ponds. On the short walk to Dolan Pond, we will view examples of 19th and 20th century architecture in the Webster Park Historic District and then explore the nature trails and ponds in the conservation area. The tour returns to the market in under an hour, leaving plenty of time to pick up fresh produce, bakery items, and many other goodies as well as learn more about open space and invasive species initiatives from the Newton Conservators' booth.
A recent article on Dolan Pond can be found
here
and a trail map and other information can be seen
here
. Questions? Contact trip leader Ted Kuklinski,
[email protected]
.
|
|
|
|
NEW CITY MICROCREAMERY RETURNS WITH ONLINE ORDERING FOR NEWTON
|
|
New City's coming back for the last day of the Elm Street Market on October 6th. We will be posting the link to Newton's online preordering portal on our
Facebook page on Sunday.
|
|
Make sure you stay in the loop about farmers' market happenings, by following our facebook page (click link). Not on facebook? You can also get updates at:
http://www.newtonma.gov/farmersmarket
|
|
Do you want an easy way to stay informed on happenings at City Hall and throughout Newton? Receive Mayor Ruthanne Fuller's Email Updates by clicking the link above & adding your email address. Archived editions of the Mayor's Updates are located on the city website
HERE.
|
|
Many thanks to Village Bank for helping sponsor our wonderful entertainers!
|
|
|
|
|
|
|
