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Celebrating the Harvest

August 26, 2011

Market Update

  • Broccoli
  • Cucumbers
  • Green Beans
  • Kale
  • Leeks
  • Okra
  • Pac Choi
  • Salad Mix (spicy arugula, mizuna and parsley)
  • Heirloom Tomatoes
  • Zucchini- featured in the recipe of the week.
  • Herbs: Basil, Parsley
  • Garden Flower Bouquets

Field Notes

There is so much food right now that we just have to celebrate the bounty! You are invited to the Harvest Festival at the Selinsgrove Farmer’s Market on Saturday Sept 17th. Festivities will include: an Apple Pie Baking Competion, a Scavenger Hunt, Live Music, and a Chef Demo. Here are the details:

Live Music: 9am-1pm 
Flora Eyster on flutes 9-11am. 
Alf Bashore on hammer 11am-1pm.
Scavenger Hunt:
Kids are invited to participate in a scavenger hunt. Pick-up the list of clues at Serious Farms booth. Winners will choose a prize from a grab bag.
Apple Pie Baking Contest:
10am-12pm Drop Off
12pm Judging
Think you make the best apple pie in town? Step up to the challenge. Cost is $2 to enter the competition. Bring your pie to the Farmer’s Market from 10am to noon and fill out a form with your name and info. Prizes for the winners in the following categories: Best Tasting and Most Creative.
Chef Demo:
Professional Chef, Ian Bower will demonstrate a variety of delicious recipes using ingredients right from the farmer’s market.
Local farmers: As always, be sure to visit Grassroots Farm, Green Meadow Farm, Serious Farms and the Stauffers for fresh and local produce, chicken and eggs. There are also a variety of craft vendors offering their handmade wares. 
If you’re on Facebook, please visit this page for more info. Bring your friends and family.

Besides throwing a party with all this food, we’re also preserving it so that we can enjoy healthy veggies in the winter. This week Marcia (from Mystic Springs Farm) and I got together and canned a lot of pasta sauce. However, you don’t have to can. Freezing is a fast and easy way to store healthy veggies for later. Harvey’s mom made a fantastic vegetable soup and froze it. With such a variety of vegetables, you know it is full of different vitamins and minerals.

Apparently we haven’t been eating enough zucchini at lunch and dinner, because we decided to eat zucchini at breakfast, too! I baked lemon-zucchini muffins. They were delicious, and lucky for you, that is our recipe of the week. Zucchini are fantastic in sweet baked dishes and healthy for you, too.

Check out our photos!

As usual, if you have any questions, please email us at or keep in touch with us through our Facebook Page.

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