June 27, 2009 Farmers' Market Offerings

The summer produce is rolling in, there are peaches to be had at Ikenberry’s AND there is a community yard sale at the market this week.

It’s time to grab your shopping bag and head out to Ikenberry’s in Daleville for the Botetourt Farmer’s Market! We’re open from 8am-1pm (or sell out) and here is what we have to offer this week:

Brambleberry Farm will bring: eggs, asparagus, FUNKY cucumbers, red and black raspberries, raspberry wine vinegar, apple wine vinegar, peach wine vinegar, nutty peach cakes, and herbal soaps.

Kevin Roberts will be at the market Saturday with a few different kinds of dehydrated Sesame Banana Crisps and a very modest amount of Granola.

Full Circle Farm plans to be at the market with freshly milled spelt, whole wheat and rye. Of course we hope to have our Milk and Honey Bread, some Seedy Loaf, spelt seedy loaf, pizza crust, and Spelt and Rye Almond Raisin bread. We also plan on baking some yummy freshly milled spelt pound cakes, some lemon and chocolate chip, along with our "But They're Good For You" Brownies and Pancake Mix. Lean pastured pork is on the menu this week.

Berry Ridge Farms will be there with freshly picked cucumbers, squash and onions !!! We will also have our GLUTEN FREE Bread, GLUTEN FREE Corn bread, and other baked goodies, remember special orders may be made ahead by phone to assure I have what you want as these are speciality baked items just for you !!!!!!!!!! We will also have our Free Range eggs for sale.

The Better Batter Baking Company will have two types of Millet Scones - Tart Apple and Sour Cherry, Cappuccino Muffins, Peanut Butter and Jelly Muffins, Vanilla Spelt Wafers, and Quinoa Herb Biscuits -- All using local eggs, dairy, fruit and herbs.

Randy Deel will be there with two bushels of green beans, a bushel of yellow summer squash, cabbages, and cucumbers.

Plus many more farmers with delicious, fresh, local food! Hope to see you there!

Oh! And if you Love the Botetourt Farmers’ Market, please go to http://www.care2.com/farmersmarket/28738/?refer=4823.03.1245793922.923701 and vote!

Seasonal Recipe:

RASPBERRY VINAIGRETTE DRESSING
1 c. raspberry vinegar
1 c. olive oil
1 c. vegetable oil
1 c. pure maple syrup
1 tbsp. Dijon mustard
1 tbsp. chopped fresh tarragon
1 tsp. salt
Combine all ingredients and mix well in mixer or food processor. Mix until dressing thickens and is well blended.

This Week's Featured Market Vendor

AREA WINERY PARTICIPATES IN BOTEOURT FARMERS' MARKET

Virginia Mountain Vineyards (http://www.vmvines.com/) was created by David and Marie Gibbs on top of Zion Hill on Old Fincastle Road, north of Fincastle. In 1998, they first planted five acres of Chardonnay and Cabernet Franc vines, followed by two acres of Traminette in 2002 and three acres of Petit Verdot and Merlot in 2003. VMV has been making wine since 2000, commercially since the first crush in 2005. The winery opened in June of 2006.

Although Virginia Mountain Vineyards is part of the Botetourt Wine Trail and participates in many area festivals, some local visitors to their table at the Botetourt Farmers' Market have been surprised to find that they exist! They offer tastings and wine for sale at the Farmers' Market (US220N at Ikenberry's on Saturdays from 8am-1pm) when they are not attending area festivals. As David recently remarked: "Ikenberry's Orchards has been very supportive in providing a home for Botetourt's first Farmers' Market. We greatly thank them for their commitment to family-owned farms in the county".

A chance to enjoy the winery along with some good music is happening on Saturday, June 27. As part of the Botetourt Wine Trail Summer Evening Concert Series, Virginia Mountain Vineyards will host the popular Roanoke band "Solrevolt" from 6-9 pm at the winery (rain date Sunday, June 28, 2-5pm). Bring your blanket or chair and enjoy a festive evening of live music surrounded by the natural beauty of the mountains. Entrance fee includes a souvenir wine glass and tasting. Food will be available for purchase.

Truly a family effort, David and Marie Gibbs have been assisted by their adult children Jason and Julie and David's mother, Yvette Gibbs, who moved to Daleville from Massachusetts a few years ago. The winery is also open for tasting and purchase on Wednesday through Sunday, 12-5 pm. Tours of the vineyard and winery are offered and groups and private parties can be accommodated. Telephone: 473-2979.

--Genevieve Goss

Market News

Do you LOVE the Botetourt Farmers' Market? If you do, please cast your vote here.

Last Saturday, we gave tickets for a very generous door prize to each customer who made a purchase. The WINNER of a bunch of really good stuff was Janet Bridgen. We are planning on having monthly drawings from here on in. Jean Laskowsky is the brains behind this venture. Please contact her to donate items for the next drawing. I will try to remember to print out some gift certificates if you'd like to go that route.

Customers: if you want to enter for the next drawing, just remember to remind vendors to issue you a ticket. Write your name and a phone number on the back of the ticket and place it in the box or bag or whatever we provide for entries.

There were a couple of new farmer/vendors last Saturday. We are very glad to have them!

June 20, 2009 Farmers' Market Offerings

Greetings, supporters of the Botetourt Farmers’ Market! Here are some of the market offerings for Saturday, June 20th at Ikenberry’s from 8 a.m. - 1 p.m. (or sell out).

Brambleberry Farm will bring eggs, asparagus, snow peas, red and black raspberries, cookies, pound cake, and herbal soaps plus apple wine vinegar and blackberry vinegar.

Ellen Morrow will be there Saturday with both garlic and regular chives, basil, oregano, tarragon, and lavender! I'll also have the candles and some hand-knit dishcloths.

Earl and Linda will have turnips, beets, new red potatoes, rhubarb, cabbage, herbs, and an assortment of home canned fruits and vegetables. We will also have some freshly milled whole grain breads and sweet treats! See ya all on Saturday.

Hi! Full Circle Farm will be there with freshly milled whole wheat products and PORK!

Blue Ridge Poultry Co-op will be there with fresh and frozen chickens.

Al, the soap man, will be at the market with Keltic Myst soaps, body butters, salves, and laundry soap.

Land D Eggs will be there with Eggs, Cherry jam and jelly, greens and new potatoes. See you on Saturday!

Wendy will be bringing Cherry Quinoa Muffins, Banana Date Muffins, Cappuccino Muffins, Tart Apple Scones and Sour Cherry Scones.

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SNOW PEAS are available from a few of the market vendors. They won’t be around much longer as the weather heats up. They’re great in salads; you can steam carrots and throw in a handful of snow peas during the last five minutes of cooking.

Description - The pods of snow peas are flat and thin with the bulge of the tiny seed barely visible at prime eating stage. The bright green pods should be turgid and crisp. They contain five to seven seeds and reach a length of two to three inches. The pods of sugar snaps are plump like regular English peas but are sweet and tender, thus eaten whole without being shelled, eaten raw or cooked. The vigorous growing vine is a legume.

Selection - Purchase smooth, thin, crisp pods of snow peas with little or no seed enlargement. Fresh pods are turgid and shiny, not wilted. Sugar snap pods are at best when crisp, tender, plump but with little or no string along the suture (top of pod leading to the little point). Wilted or tough pods will not be sweet and crisp inside.

Storage - Edible podded peas can be stored for up to two weeks in a refrigerator at 40 degrees. F. Wash, drain and place pods in plastic bags before refrigerating them.

Nutrition Information - Snow peas provide vitamins A and C, iron and potassium. They are low in sodium. A 3 ounce serving, cooked and drained, contains 43 calories.

Preparation - Slice through the stem end of each pod but do not sever the string on the side of the pod. Pull the stem end and string down the pod and repeat the procedure on the other side. You may leave the strings intact, if desired. Steam in a small amount of water or stir-fry in a little oil. Whichever method is preferred, keep cooking time short; one to two minutes is sufficient for heating through. Serve along or in combination with fresh mushrooms or water chestnuts, or in stir-fry recipes. Snow peas can be served raw in salads, but blanching them in boiling water for one minute brings out their vivid green color and heightens their crispness.

Microwave Instructions - Cut ends. Place pods in 9" pie plate with two tablespoons water. Cover with plastic wrap. Cook 1/4 lb. for two to four minutes on high.

SESAME SNOW PEAS IN APRICOT SAUCE
2 tsp olive oil
3 garlic cloves, peeled and minced
1 tbsp sesame seeds
1/3 cup sliced, dried apricots
1/2 cup apricot preserve
1 tbsp soy sauce
1 tbsp dijon mustard (or regular)
1/2 lb (250g) snow peas, trim ends
tofu (1 medium package), or 1 lb chicken
1/2 tsp grated fresh ginger

In a large frying pan over medium heat, add oil. Add garlic and sauté for 1 minute. Add chicken if that is what you want, and cook until no longer pink. Or add cubed tofu and cook for 2 minutes.

Add the sesame seeds and sauté for 2 minutes. Add the apricots, water, apricot preserve, soy sauce, mustard and ginger. Bring to a boil.

Reduce heat to low and simmer for 5 minutes. Add snow peas and simmer until tender-crisp, about 5 minutes. Can be served with rice.

This Week's Featured Market Vendors

ANCIENT GRAINS AT THE BOTETOURT FARMERS' MARKET

Half the fun of attending the Botetourt Farmers' Market on Saturday mornings at Ikenberry's on US220 N is hearing the personal stories of the vendors....I like knowing who grows my food!

For instance, Teresa Berry is an RN who has worked with dietitians to produce gluten-free baked goods for those with gluten intolerance, celiac disease or wheat allergy. She began baking for her individual patients who had difficulty finding gluten-free products and has expanded her efforts to become Berry Ridge Farm.

At last Saturday's market, she also had free-range eggs from her morning gathering and homemade strawberry jam. She and her step-father, a dialysis patient who benefits from the gardening activity, also tend a large vegetable garden with 100 tomato plants and other produce. Teresa, who sells weekly at the market and fills special orders by request at 254-1689, finds the Botetourt Farmers' Market a good outlet for her products. Although word of the market is spreading, she wants everyone to come try the market which is open on Saturdays from 8am-1pm or sell-out.




Another vendor with unusual offerings is Wendy Hayth-Perdue of Better Batter Baking Company. With two school-age children, Wendy found herself on the run with hungry kids (one of whom is a picky eater!) in the car. Rather than appeasing them with fast-food or sugary snacks, she began baking mini-muffins adding grated carrot, zucchini or wholesome fruits and experimenting with spelt, a nutty grain, high in protein and nutrition content.

Spelt, the 'granddaddy' of today's wheat, was cultivated in the Mediterranean regions and Europe with remains found in archaeological sites dating from 2500 BC.

At the urging of Botetourt Family Farmer Rachel Thomas, Wendy has expanded her offerings to include quinoa. Pronounced 'keen-wah' in the Spanish interpretation of a Quechua Indian word, quinoa is known as the '41-vegetable caviar' due to its complete nutrition content, and has been the staple grain of Andean people of South America for over 5000 years. Having tried Wendy's quinoa cherry muffins, I can attest to their excellent taste as well as nutrition! Wendy likes the people she's met at the Botetourt Farmers' Market and says that it's well worth the effort to come there. In addition to her stand at the market, she will take private orders at 797-5926.

Genevieve Goss

Garden Pests and their Remedies

Part of the "Grow-Your-Own" Workshop Series

Join us on June 18, 2009 to learn more about garden pests and their remedies. We will take a look at several typical pest problems associated with our summer crops and discuss strategies for control. Class is free of charge, but registration is requested.

Thursday, June 18, 2009

9:30 a.m. at the Fincastle Community Room

Please call 473-8260 to register for the classes by June 17th.

Virginia Cooperative Extension

Botetourt Office

June 13, 2009 Farmers' Market Offerings

Hello Supporters of the Botetourt Farmer's Market! We are thrilled to be able to offer you the county's most delicious, freshest products. Come to the market at Ikenberry's this Saturday from 8:00am-1:00pm and you will find:

Mini Blessings Farm with turnips, beets, peas, cabbage (purple) and what ever else we can round up. We will have freshly milled whole grain breads and a few sweet treats as well as an assortment of home canned goods.

Brambleberry Farm with asparagus, eggs, cookies, pound cakes, a limited amount of red raspberries (first of the season) and herbal soaps.

Blue Ridge Poultry Coop with pasture raised whole and quartered chicken.

Bill Shaver is bringing lettuces and some early zucchini. He’s also planning on bringing some chicks in a cage just as an interesting farmy exhibit. Kids will love it.

Wendy Haydth-Perdue: I plan to come bringing
baked goods, with an emphasis on quinoa. Peanut Butter
Quinoa Cookies, Cherry Quinoa Muffins, Quinoa Biscuits with
Herbs and Flourless Lemon Cake with Sour Cherries. Thanks!

There will be many other products and produce from Botetourt Farmers!


Try this wonderfully fresh soup with some of Linda and Earls peas:

Fresh Pea Soup

1 onion, chopped
-in a large saucepan saute in 1 Tbsp. olive oil until golden, 7-10 minutes.

1 potato (chopped)
3 1/2 cups water
1-2 tsp. salt
-Add and cook over medium heat until soft, 10-15 minutes.

3 cups peas
-Add and cook until bright green, Puree in blender or food processor. Taste and adjust seasoning. Serve warm. Optional garnish: a dollop of sour cream or plain yogurt in each bowl, or a sprinkle of chooped fresh dill, parsley, or crisp crumbled bacon.

Taken from the cookbook, Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

Featured Market Vendor

What's New at the Farmers' Market?

Click on the arrow below to view the video.

Dear Catawba Friends

Catawba Landcare has teamed up with a number of community organizations in the valley, including: Ekklesia Acres, Catawba Valley Ruritans, Catawba Civic League, Roanoke County, Catawba Community Club, Catawba United Methodist Church, Shiloh Union Church, and McDonald's Mill United Methodist Church to host the inaugural Celebrate Catawba event to celebrate the land and lives of the Catawba Valley.

The event will take place on Saturday, August 15th from 10am to 5pm at the Catawba Community Center and neighboring Catawba Sustainability Center. The event is intended to raise awareness of groups and businesses operating within the valley, and to celebrate the resources and people of the valley. The event will be open to the public, and will be advertised throughout the Roanoke and Blacksburg areas. Your participation in the celebration would be warmly welcomed and greatly appreciated.

Participation in the event can take on a number of forms. First and foremost, come out that day to celebrate with the community.

Meet up with family and old friends, and meet new friends and neighbors in the Valley!

Second, if you wish to be a vendor, we will have a section of the community center grounds designated for groups to set up informational displays and activities. There will also be space available for a mini-farmers & artisans market where local producers and artists can display and sell their goods.

Food sales are limited to baked goods, produce, etc (the option for prepared foods is reserved for sponsoring organizations). Spaces for these types of displays and set-ups will be limited to 10x10, though more space can be made available by request. If groups are interested in leading other tours, demonstrations, or activities, we will have space available at the neighboring Catawba Sustainability Center (site of the former Catawba Farm) to do so. There is no fee for nonprofit and church groups to participate; a $10 fee for any vendor who will be selling goods for a profit.

Groups or vendors who live or operate specifically in the Catawba Valley area will be given priority for participation. The application for participation must be completed and submitted by June 30th, 2008. An electronic application is available on the event website at www.celebratecatawba.com.

Completed applications can be submitted at the website or mailed to Frankie and Louise Garman at 8430 Gravel Hill Road, Catawba, VA 24070. If you have any questions or concerns, please feel free to contact me or Courtney at contact@celebratecatawba.com. Please consider participating and making the first Celebrate Catawba a celebration to remember!

Sincerely,

Christy

Christy Gabbard
Conservation Management Institute
College of Natural Resources, Virginia Tech
1900 Kraft Drive, Suite 250
Blacksburg, VA 24061
phone: 540 357 3744
fax: 509 355 8953
http://www.cmiweb.orghttp://www.CatawbaLandcare.org

June 6, 2009 Market Offerings

What'll be at the market this week?


Mini Blessings: Earl and I will have turnips, turnip greens, radishes, rhubarb, and some broccoli. We will also have an assortment of canned goods. There will be a good assortment of freshly milled whole grain breads and some sweet treats. "Be looking for ya." Earl and Linda

Full Circle Farm will have freshly milled whole wheat, spelt and ryebreads, pizza crusts and mixes. See you there!

Brambleberry Farm will bring eggs, asparagus, pound cakes and herbal soaps.

Plus much, much more...

2009 Virginia Ag Expo

“More Than Ever Agriculture Matters”

August 6, 2009

7:30 AM to 3:00 PM

The Virginia Ag Expo is the largest field day event held annually in the Commonwealth of Virginia and is an educational, marketing and social event that farmers look forward to every year. This year the AG EXPO will be held in Hanover and King William Counties. The location is John N. Mills & Sons Farm owned and operated by our host, the Mills Family. John N. Mills & Sons Farm is a large diversified farming operation consisting of corn, soybeans, wheat, and a beef cattle herd.

Growers will have an opportunity to view the 2009 Virginia On-Farm Corn and Soybean Test Plots. There will be corn and soybean seeding rate, weed control, seed treatments and fungicide plots. Soybean planting dates will be demonstrated with early, mid and late season plantings, along with barley versus wheat beans. In keeping with the diversity of the Mills operation attendees will see pasture management, a unique silage storage system and wetlands and stream side mitigations. Participants will be able to go from exhibit to exhibit and visit with the various exhibitors at their own pace.

Companies will display their products and services under a large exhibit tent. The latest in farm equipment and related products will be on display in a large outdoor area.

There is a $10.00 registration fee for a traditional a Bar-B-Q lunch served with all the trimmings and beverages. There will be a limited number of lunch tickets (100) available on the day of the Ag Expo for $13.00. Fill out the attached form and mail it to the address on the form along with payment for the number of tickets you are requesting. Your lunch tickets may be picked up at the registration tent on the day of the Ag Expo.

We look forward to seeing you this year at the Virginia Ag Expo.

The 2009 Virginia Ag Expo is a joint project of the Virginia Grain Producers Association, the Virginia Soybean Association and the Virginia Cooperative Extension Service.

Outreach Program

The Institute for Local Self-Reliance (ILSR), with leadership provided by Linda Knapp, and the Mid-Atlantic Consortium of Recycling and Economic Development Officials (MACREDO) are conducting outreach programs with US EPA Region III funding to farmers in each of the Mid-Atlantic states to promote the recovery of food residuals from the waste stream. The outreach program includes educational sessions and a limited number of site visits to farms that are seriously interested in composting food scraps from local supermarkets, restaurants, and other businesses. Ned Foley, one of the program's technical consultants, gave farm composting presentations at events in our region and identified farmers who are now participating in the program.

The events included:•

Delaware Organic Food and Farming Association (DOFFA) Annual Meeting (January 10, 2009)•

West Virginia Small Farms Conference (February 25, 2009)•

Keep Farming in Montgomery County, PA (February 27, 2009)

Ned has effectively implemented composting systems on Two Particular Acres, his small family farm located in western Montgomery County, PA ( http://www.twoparticularacres.com/) .

He accepts pre-consumer food waste from nearby businesses. Linda Knapp is seeking Virginia farmers who are interested food composting opportunities that can be revenue generators for local farms. If you know of farmers who may have interest in such a program please provide their contact information to Linda (lknapp@netreach.net) and copy me, or forward this email directly to the farmers so that they may contact us directly. MACREDO (Mid-Atlantic Consortium of Recycling and Economic Development Officials) is a non-profit organization that promotes recycling economic development projects and programs on a regional basis in the states of Virginia, West Virginia, Maryland, Delaware, Pennsylvania, and the District of Columbia. More information is available at http://www.macredo.org/.

Thank you,

Greg

Greg Evanylo
Professor and Extension SpecialistCrop and Soil Environmental Sciences (0403)
426 Smyth Hall,
Virginia Tech
Blacksburg, VA 24061
Ph: 540-231-9739
Fax: 540-231-3075
gevanylo@vt.eduhttp://www.cses.vt.edu/people/profiles/evanylo_profile.html