Planning the Winter Marketplace

by Dennis Fisher and Joseph Fisher

 

Maine Summer has been described as a season of sticky sledding. While

everyone may not agree that the winters are too long here, it's true

that in the coldest months local farm products are a little hard to come

by. But all that is happily changing.

Winter Farmer's Markets are cropping up all over Maine. Bangor's

European Farmer's Market has been going on year round for some time in a

cozy old greenhouse near the Civic Center. Orono will be extending its

market through the winter in the Page Farm Museum on the University

campus, and we have word from Unity that their market will not be

shutting down when the snow flies.

All this is good news for those who shop and sell at farmer's markets.

It means that the season is not as limited as it used to be, and though

our gardens and fields might be dormant, our greenhouses, farm kitchens,

barns, and dairies still going strong.

As we did last year, the Belfast Farmer's Market will be making the

shift to winter quarters at the end of October. This is the last month

when market vendors and patrons alike will have to brave brisk fall

weather. Come November 7, the market will be indoors at the Agway

greenhouse on Route 1.

More than a dozen of our members are planning to set up tables this

year in the greenhouse. This means that a rich variety of goods, nearly

as rich as that supplied by the summer market, will be available all

year long.

The Belfast Farmers Market has a strong and growing reputation for good

meats, and our customers will be happy to know that several of our meat

producers intend to carry on through the winter. Ed and Molly Hamel of

Aqua-Terra Farm will be supplying their fine organic pork, Sumner

Roberts will be there with his "guilt-free" beef, and the Cooleys will

bring their tender homegrown lamb. Freyenhagen Family farm will have

fresh rabbit and their great maple syrup.

There will also be a lot more produce at the market this winter. New

member Ed Smith will offer his Mofga-certified organic carrots and

parsnips- just the thing for hearty winter stews or roasted fall

vegetables. Quite a few of our produce people like Chase Farm will also

be present, insuring a steady supply of fresh vegetables and fruits.

Look for Shartner's apples at the marketplace through Thanksgiving.

The Spinneys will be on hand with preserves and country crafts,

Appleton Creamery will provide fine goat cheeses, Angela Fagin will be

back with her tasty Asian specialties, and there will be plenty of the

excellent baked goods that people have come to expect from the Belfast

Farmer's Market.

As many of you may know, Belfast Agway will soon be moving to a new

location on Northport Avenue. Owners Buzz and Suzanne Smedley plan to

break ground on their new building this month, and expect to be open for

business by the end of the year. Buzz and Suzanne have graciously

invited the market to move with them. Our new quarters in their attached

100 foot greenhouse will be bright, spacious and warm: the perfect

location for a thriving winter market. We would like to thank the

Smedleys for making this possible. It's a real service to the market and

the community.

The Winter Marketplace invites everyone to attend our grand opening and

taste of the market on November 7th, 10am to 1 pm, at the Agway

greenhouse. Until then, don't forget to shop at the summer marketplace

all through October!

 

It's easy to forget in the month of Halloween that there are a lot of

other things to do with pumpkin besides making Jack O'Lanterns. The

pumpkin is a native American food plant with a great history and a

versatile range of uses. Making your own baked pumpkin is well worth the

small effort involved; and the results are far better than canned. Just

halve a small pumpkin (ask for a one-pie pumpkin), scoop out the seeds,

and place cut side down in a baking pan. Cook at 350 degrees for about

40 minutes until flesh is tender.

 

Pumpkin Cookies

1 cup butter

1 cup sugar

1 cup baked pumpkin puree or canned pumpkin

1 egg

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

? teaspoon salt

Preheat oven to 375 degrees. Cream together butter and sugar until

smooth. Add pumpkin, egg & vanilla. Beat well. In another bowl, sift

together flour, baking soda, cinnamon, nutmeg, & salt. Drop by

tablespoons onto greased baking sheet. Bake 10-12 minutes.

 

Porktoberfest Pumpkin Soup

Here is a hearty soup for those chilly fall evenings.

2 tablespoons olive oil

1 small onion, chopped

1 clove garlic, crushed

1 jalapeno, chopped & seeded

? teaspoon ground cumin

? teaspoon ground coriander

1 bay leaf

1 pound ground pork

3 cups pumpkin, peeled & cubed

3 cups chicken broth

salt & pepper to taste

sour cream

Saute onion, jalapeno & garlic in olive oil until wilted. Add cumin,

coriander & bay leaf. Add pork, and simmer until it loses its pinkness.

Add pumpkin & broth. Bring to a boil & simmer 30 minutes or until

pumpkin is soft. Remove from heat and puree in a blender until smooth.

Return soup to pan, add salt & pepper. Serve garnished with sour cream.