Friday, January 11, 2013

Newsletter this week



Medford Winter Farmers MarketJanuary 9, 2013
Winter logo
We need your help! Can you please forward this newsletter to at least three 

people inviting them to join us at the market this week? We have everything we need for success-many vendors, a great variety of locally sourced (and yummy) foods, and 
 
a warm accessible space. What we need now is for you to help us do outreach to the 
community, so this great market doesn't remain a secret club!


One of the most important things that makes the farmers market is having 
customers and a sense of community. It's so much fun to bump into neighbors, friends, and colleagues, maybe 
people you haven't seen in ages, or people who live on your block but you 
only wave to in passing. You can make sure that more and more people come to 
Medford's first and only winter farmers market.

So please, will you send this letter on to three people you know and invite them?  

We're waiting to greet all of you on Thursday!

Fruitfully yours, 
The Board of Directors of the Medford Farmers Market
in this week's newsletter
:: Community Table Visitor
:: Market Manager's Musings
:: Relevant Recipes

Community Table Visitors
This week's community table

This winter, the Market is sponsoring a free table for various community organizations each week at the market.
  
This week, we have Medford Special Education Parent Advisory Council (SEPAC).  The SEPAC is a volunteer organization of parents/guardians who have children with special needs for parents/guardians who have children with special needs. Their motto is "Where Everyone Belongs" and they advise the District on matters that pertain to the education and safety of students with disabilities by seeking input from the Special Education parent members.  The Medford SEPAC provides resources, education and support to you, our community, as we advise the School District on matters regarding the safety and education of our children. 
 Check out their facebook page.

If you'd like to join us at the Community Table, please send an email to us atmedfordfarmersmarket@gmail.com 

Market Manager's Musings
This week's market run down

We have about 20 vendors coming to the market this week, all bringing you tons of local goodies.  And we are excited to have JannaBees, Spring Brook and Stillman back with us this week and for the rest of the season! 
You must taste the meats fromStillman's.  They are a small, artisan family farm dedicated to producing the best tasting, most nutritious and sustainable meats and poultry. Personally, I love their whole chickens and bacon!
Please stop by the manager's table for more information on our frequent shopper program and pick up your punch card.       

Relevant Recipes

1two-pound fillet arctic char, pin bones removed
3Tbsp. extra-virgin olive oil
1tsp. fennel pollen (see Note)
~Kosher or sea salt
2Tbsp. butter
2fennel bulbs, stems removed (reserve the fronds), bulbs quartered lengthwise, each quarter cut crosswise into ⅛-inch-thick slices
~Freshly ground pepper to taste
3Tbsp. Pernod (see Note)
2Tbsp. chopped fennel fronds
½cup heavy or light cream
  1. Preheat the oven to 250 degrees.
  2. Place the char fillet, skin side down, on a large rimmed baking sheet lined with parchment paper. In a small bowl, mix together 2 tablespoons of olive oil and the fennel pollen. Drizzle the oil mixture over the fish and rub it in gently with your fingertips. Season the fish with a little salt. Set the char in the oven to roast for 25 minutes.
  3. While the char is roasting, sauté the fennel. Put the remaining tablespoon of oil and the butter in a large skillet and set the skillet over medium heat. When the butter is melted and begins to sizzle, add the sliced fennel and stir to coat it thoroughly with the butter and oil. Sauté the fennel for 8 to 10 minutes, or until it is just tender. Raise the heat to medium-high and pour in the Pernod. Cook, stirring for a minute or so, until the Pernod has evaporated. Stir in the fennel fronds and cream. Boil briefly, until the sauce has thickened slightly. Turn off the heat and cover the pan to keep the fennel warm.
  4. Check the fish for doneness. It is done when an instant-read thermometer inserted in the center registers between 125 and 130 degrees, and when the flesh is opaque pink and flakes slightly. The flesh should be barely firm to the touch and not at all hard or dry.
  5. Using two wide spatulas, carefully transfer the char to a large serving platter. Spoon the warm sautéed fennel over the fish and serve immediately.
recipe courtesy of: Culinate

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