Summer Market Opens May 26th!!

The Lewiston Farmers' Market opens for the summer on May 26th! 

Spend part of your Memorial Day weekend browsing and sampling produce, bread, meat, seafood, cheese, milk, eggs, flowers, crafts, body products, fiber arts, and much more from over 20 Maine farmers and artisans!  See below for an updated list of vendors!

When: Sunday, May 26th
Time: 10 am - 1 pm                                                                     
Where: Bates Mill 5 (corner of Main St and Lincoln St)

We will again accept Credit, Debit, and EBT at the market. 

EBT and WIC recipients will again be able to participate in our Market Dollar program!  Earn up to $10 free simply by using your EBT card or WIC checks at the market!  Stop by the information table for more information!  Also ask us how you can become a Fresh Food Champion!

Our Vendors:

Emery Farm                                                                              Winter Hill Farm

Clay Hill Farm                                                                           Erskine Farm
Mt. Apatite Farm                                                                      Fresh Pickins Farm
Fresh Start Farm                                                                       Hummingbird Farm
Jillson's Farm                                                                            Hussein's Family Farm
Beth's Pottery                                                                           Spring Day Creamery
Luscious Live Lobsters                                                             Wrinkle in Thyme Farm
Hometown History Works                                                        Regular Guest Vendors
Lollie Papa Farm                                                                      Streaked Mountain Herbs and Crafts
Maplecrest Lilies                                                                      Blue Castle Bakery
Mainly Soap

Pretzel Logic

Valley View Farm

Winter Carnival Market Thursday February 21st!

No denying winter is here and here for good so why not celebrate what it has to offer?! This months’ Lewiston Winter Farmers’ Market theme, “Winter Carnival” will feature a cozy winter wonderland atmosphere, kid friendly activities, delicious food and live family friendly music.  The market will take place Thursday, February 21st 5:00 – 7:30 pm at the St. Mary’s Nutrition Center 208 Bates Street Lewiston, Maine. Parking directly next to the building is available as well as on the street.  Some of the events for the evening include: 

BREAKFAST FOR DINNER! at our Winter Market Cafe! Menu for the night includes homemade waffles (made from with Maine Whole Wheat)  and real maple syrup, hot apple cider Spanish Frittatas, Sausage patties made with locally sourced meat, Seasonal Veggie Hash, Hot Apple Cider and Fresh Fruit Smoothies.

CHILDRENS STORY-TIME WITH MEGAN FROM LEWISTON PUBLIC LIBRARY!
Stop by the market from 5-6pm for Storytime with Lewiston Public Library!  Join Megan as she shares stories, songs and movement about food, the market and farms!  Bring your library card along to receive a coupon for a FREE MOVIE RENTAL from the library and be entered in a drawing for a paperback book!

LIVE MUSIC WITH NANCY CHANDLER & COMPANY!
Nancy Chandler from Phoenix Farm in Monmouth will be playing family and earth friendly folk music along with her son. Singalong or just listen while you shop!

And don’t’ forget we will have the same great vendor lineup selling an assortment of Maine made products and goods including seasonal fruits and vegetables, meats, dairy products, artisan cheese, fresh bread, baked goods, seafood and live lobsters, prepared meals, fiber arts, hand crafted soaps, herbal products, pottery, handmade jewelry, cut flowers, decorative wreaths and more!  

For questions about the Lewiston Farmers’ Market or directions, please contact us at lewistonfarmersmarket@gmail.com  or call 207-513-3848. Don’t forget to visit us at Facebook and at our blog at  lewistonfarmersmarket.blogspot.com

The Lewiston Farmers’ Market is sponsored by St. Mary’s Health System and is coordinated by the St. Mary’s Nutrition Center as a part of their ongoing and community wide food access work.

'Tis the Season...For Seeds!

After a long growing season and a scrambled effort to prep the gardens for winter, it’s time to take a well-deserved rest…from outdoor activities at least. As the ground continues to freeze, indoor projects and long overdue material organization become a priority. A seed inventory is one such project that is beneficial not only to collect seed packets that have seemingly dispersed to all corners of the building, but also to compare frequently used seeds to those that may have spent a few years sitting on the shelf (we found a few packets from 1998!). A simple spreadsheet or log can help identify varieties desired for the upcoming season or indicate ones to forgo come spring.

What about those leftover seeds from last year (or 10 ten years ago)? If stored properly seeds can remain viable for a few years, depending on the variety. As years pass the likelihood of germination decreases, which means that the seeds need to be sown thickly or thrown away altogether. A simple germination test can help when deciding the fate of older seeds:

1. Place at least 10 seeds on a dampened paper towel; testing more seeds will offer a more representative sample

2. Fold or roll paper towel and place in a plastic sandwich bag; label with seed variety if performing multiple tests

3. Leave bag in a warm place for 5-7 days

4. Open bag and count the number of seeds that have sprouted;

            100% is perfect germination

            80-90% is good/excellent germination

            60-70% is poor germination: sow seeds thickly

            50% or less: may be time to throw them away!

A little bit of seed organizing now can help identify those special varieties to add to your holiday wish list!

T minus 16 days and counting...

While hankering down for Hurricane Sandy, didn't you wish that running around for those few last minute food supplies meant a trip to the farmers' market?

Even though the Sunday markets have ended, there are still other ways to get your local produce fix!  Each Thursday leading up to the opening of the winter market (16 days and counting!) there will be an indoor veggie stand, so you can comfortably shop and enjoy the winter vegetable harvest.

What: Indoor Vegetable Market

Where: St. Mary's Nutrition Center (208 Bates St)

When: Each Thursday from 2-4:30 pm (until the opening of the Winter Market)

Winter Market News

The Winter Farmers' Market will open on November 15th from 5-7:30 pm.  This fun- and food-filled evening is not to be missed!  Over 20 vendors will display home-grown and homemade products such as produce, meat, cheese, yogurt, soap, lotion, baked goods, art, pottery, seafood, fiber art, herbal products, prepared food, flowers, and more!

Our Winter Market Cafe will once again feature a variety of delicious soups, salads, and bread!  Make a night of it - shop and dine all in one spot!!

Opening day will also feature music from the Burnt Beard Band!  To check out the band and their songs visit: http://burntbeardband.com/aboutus.cfm.

What: Winter Farmers' Market
Where: St. Mary's Nutrition Center
When: 3rd Thursday of every month from 5-7:30; opens November 15th

*Credit, debit, and EBT will be accepted at the market!

                              

 

Pumpkins: Not just for carving…

With fall in full swing and Halloween on the way, the number of autumnal decorations in the area as been increasing! Homemade scarecrows, leaf piles, corn husk bundles, and of course pumpkins are just a few items that add a festive flare to the neighborhood.


While designing and executing the most epically carved pumpkin ever is certainly satisfying, you can use said pumpkin in another versatile (and delicious) manner: you can eat it. From pie to bread to soup to cookies, pumpkin is a fall staple not just reserved for Thanksgiving dinner. So forget about pumpkin from a can, and start from scratch for a truly scrumptious treat…

It all starts with the pumpkin…

Pumpkins come in a variety of shapes, sizes, and colors: big, small, orange, green, white, pink, round, tall, etc. Each variety is bred for a different purpose, but “pie pumpkins” are best for processing and cooking. These pumpkins are smaller, sweeter, and have a more pleasant texture than typical jack-o-lantern pumpkins. Because these pumpkins are small, they can easily be cooked in the microwave or oven in order to make pie puree. The website pickyourown.org has simple, illustrated directions found here: http://www.pickyourown.org/pumpkincooking.php.

Some tasty recipes:

Better Homes and Gardens has over 40 delicious ideas: http://www.bhg.com/thanksgiving/recipes/pumpkin-recipes/

*Where the recipe calls for canned pumpkin, you can substitute your freshly cooked puree! Some highlights include Pumpkin Mac and Cheese, Pumpkin Cream Cheese, and Pumpkin and Lentil Stew.

Curried Pumpkin Apple Soup

6-8 servings
50 min 10 min prep

Ingredients

4 tablespoons butter, broth, or water
1 cups onion, chopped
3-4 apples, chopped
5 cloves garlic, crushed
1 teaspoons curry powder
½ teaspoon salt
¼ teaspoon ground coriander
1/8 teaspoon crushed red pepper
1/8 teaspoon cayenne pepper
½ teaspoon cumin
2 cups broth
1 ½ cups apple cider (or apple juice)
2 cups pureed pumpkin
1 cup light cream or milk
¼ teaspoon maple syrup

Directions

1. In large saucepot, melt butter (or broth).
2. Add onions, apples, and garlic.
3. Sauté until soft, about 5 minutes.
4. Add spices, cook for 1 minute.
5. Add broth and cider. Boil gently, uncovered, for 15-20 minutes.
6. Stir in pumpkin. Cook for 5 minutes.
7. In batches, puree in a blender or food processor.
8. Return to saucepan, add cream and syrup.
9. Mix well and heat until warm.

Helpful hint: When using fresh pumpkin, bake in casserole dish with enough water to cover the bottom. Cut pumpkin in half (remove seeds) and cook until soft. Let cool, remove inside of pumpkin and cook down (to remove excess water) by heating medium saucepan and stirring constantly until water is removed.


                    
           

Apples Abounding: Cider, Sauce, Butter, Crisp, Pie, Yummm

The beginning of fall with its crisp air and cool nights signals a shift in the growing season in favor of those cool weather crops including… APPLES!!


Maine may not be able to produce an abundant variety of exotic fruits, but apples are a delicious staple not to be denied. According to Fedco Seeds, a Waterville-based seed company, about 30 varieties (of an original 200+) of apple trees remain in existence in Maine. Original varieties were not cultivated nearly as intensively, and imperfect fruit was often used for animal feed, cider, or vinegar. Fast forward a few generations, and Maine has perfected an assortment of delicious apples whether tart, sweet, red, green, or anything in between.

2012 has proved an interesting and challenging year for cultivators, as many crops have felt the effects of a warm winter, early spring heat, and a late cold front. Sewall Organic Orchard in Lincolnville, Maine’s oldest certified organic orchard, suffered a total crop failure for the first time in over 30 years. If you plan on visiting a local orchard, call ahead to ask about crop conditions, hours, and picking opportunities!

Apple Facts:

• The crabapple is the only apple variety native to North America, but hundreds of others have acclimated and thrived across the continent.

• Dwarf apple trees have been bred for easier picking.

• Apple trees take 4-5 years to produce their first fruit.

Websites:

Fedco Seeds:
Browse Maine apple varieties and find a demonstration orchard http://www.fedcoseeds.com/trees/apples/index.htm

Maine State Pomological Society:
Browse popular varieties, find a new recipe, and use their orchard directory to find one near you!
http://www.maineapples.org/index.php?option=com_content&view=article&id=5&Itemid=5

You Got the Beet!

Throughout the growing season the farmers’ market has been providing you and your family a variety of delicious treats such as fresh fruits and veggies, soaps and lotions, meats, cheese, bread, pretzels, prepared foods, seafood, and much more! Could it possibly get any better?


Yes! Join us every Sunday for a “You Got the Beet!” walk, run, or bike ride that starts and ends at the market. Why not work up a sweat before sampling those irresistible market goodies?

Need another incentive? How about $125 to use at the farmers market?!

Each time you participate in a run, bike, or walk, your name will be entered in a raffle for a $125 market credit. Stop by the Information Booth for a map of the routes, then go and enjoy the crisp fall weather. When you return fill out a raffle ticket at the Information Booth for a chance to win!

Lace up those sneakers, and see you Sunday!