Harvard Farmers Market » Uncategorized

Holy Sheep!

jensundeen — Wed, 19 Oct 2011 03:27:30 +0000

Feeling sheepish because you haven’t had the chance to make it down to the HFM yet this season? This weekend’s Sheep to Shawl day might just be the thing you have been waiting for! Come and pet sheep from Harvard’s Windsong Farm, as well as local Angora rabbits. A sheep shearing demonstration will be held at 10:30, and wool production demos will happen all morning long such as spinning, weaving and knitting. Local vendors including The Fiber Loft, Northbrook Alpacas, Baa State Wool Blankets, Worcester County Sheep Producer Association, Cheviot and Icelandic Wool Growers, and The Spinning Guild will be selling beautiful wool products for the chilly days ahead. Celebrate natural fibers, get an early start on holiday shopping, and make friends with a local sheep near you! See you Saturday!

2011 Rocker Tees Just Arrived!

jensundeen — Sun, 04 Sep 2011 00:11:46 +0000

These fabulous HFM rocker tees just arrived on our doorstep yesterday. The HFM’s got FOOD, MUSIC AND VIBE for sure! 5 years and still growing…celebrate with us…get yours while supplies last! Groovy….

Too cool for school…Two Market girls wearing this year’s HFM tee (photo by Kellie Sundeen)

Hmong Farm’s Vegetable Spring Rolls…

jensundeen — Fri, 19 Aug 2011 18:48:35 +0000

…have finally arrived!! These beauties are legendary at Farmers’ Markets throughout the State, and we have been waiting five years for them to arrive at the HFM. Rice paper filled with Asian noodles and Hmong Farm’s own cucumber, lettuce, mint and carrots. A great snack to eat as you browse the Market; as a healthy lunch all by themselves; serve them at happy hour alongside chili-peanut, ginger-scallion, or tamari sauce; or with creamy tomato soup for dinner. It’s like eating Summertime itself.

Opening Day Tomorrow!

rochelle — Fri, 12 Aug 2011 22:57:31 +0000

Meet your farmer at the HFM!

jensundeen — Thu, 02 Sep 2010 12:51:37 +0000

Check out some of our fabulous 2010 vendors! Some have been with us since the very beginning four years ago; others we welcomed to our Market for the first time this Saturday. We know one thing for sure…we are delighted to have them ALL!!

This coming Saturday, September 4, we are hosting a Meet Your Farmer Day…stop by for your Meet Your Farmer magnetic sticker…and then meet the incredible people who grow and make our food. Thanks for nourishing our families…and our souls!

Can You Help?

rochelle — Sat, 30 Jan 2010 22:07:29 +0000

It is the dead of winter but we are looking forward to spring and have started our planning for year 4 of the Harvard Farmers Market. Would you like to help us out? We can really use some extra hands. We have lots of jobs for all kinds of volunteers. Please email us or leave a note in the comments if you would like to get more involved.

Kelly’s Back and Greener than Ever!

lisafrack — Wed, 30 Sep 2009 11:41:39 +0000

Harvard’s Kelly Bollman of Simple Balance will be back at the Market this week with more awesome raw food! Her booth was packed a few weeks ago (see earlier post and recipe) and this week she’s preparing Green Smoothies. Stop by and taste a free sample from Kelly’s magical blender!

Want to make them at home? Recipes below are provided by Simple Balance, www.aboutsimplebalance.com.

Sweet Green Smoothie Recipes:

Apple-Banana-Parsley
2 apples
(peel and seed if using a regular blender)
1 ripe banana
1/3 bunch of flat leaf parsley
(remove stems if using regular blender)
2 cups water (add more if desired)

Blueberry-Apple-Banana:
2 cups blueberries
2 apples
1 banana
3-5 leaves Swiss Chard
(remove stalks if using regular blender)
2 cups water (add more if desired)

Peach-Spinach:
6 peaches
2 handfuls of spinach leaves
2 cups water (add more if desired)

Savory Green Smoothies Recipes:

Tomato-Red Pepper-Cucumber:
1 medium tomato
1 red pepper
1 cucumber
(peel if using regular blender)
Juice of ½ lime
1 cup arugula
2 cups water (add more if desired)

Victoria Boutenko’s Favorite
6 leaves of red leaf lettuce
1/4 bunch of fresh basil
Juice of ½ of a lime
1/2 red onion
2 celery sticks
1/4 avocado
2 cups water (add more if desired)

Thank you, Kelly!

lisafrack — Sun, 20 Sep 2009 20:23:06 +0000

Kelly Bollman created a buzz at the 9/18 market with her raw food prep and samples. She shared her recipe for Pasta with Marinara Sauce and showed folks how to make raw ‘pasta’ from zucchini. By the end of the Market not a zucchini or squash was left at any of our vendors!

Kudos to Kelly for her great demonstration of this healthful dish and for her ongoing support of the Market!

Fresh 365’s Apple, Cheddar & Thyme Galette

rochelle — Sat, 19 Sep 2009 19:10:45 +0000

Our lovely friend Erin at Fresh 365 stopped by the market last week to scope out our goodies and gather inspiration for some new recipes. As you know, it is apple season so she has created yet another seasonally inspired delicious dish with Harvard’s favorite fruit.

Apple, Cheddar & Thyme Galette
serves 4 as an appetizer

1 puff pastry sheet, rolled thin
1 c and 1 T shredded sharp Cheddar cheese
2 t salt
1/2 t pepper
2 t fresh thyme leaves, plus additional for garnish
3 apples, peeled, cored, and cut into 1/4″ slices
juice of 1 lemon
2 T honey
1/2 t cinnamon

Preheat oven to 400F. Place pastry on a non-stick baking sheet, and trim edges to make a circle. In a small bowl, mix together 1 c Cheddar, salt, pepper and thyme. Sprinkle pastry with cheese, leaving a 1″ border on all sides. In a large bowl, combine apple slices, lemon juice, honey and cinnamon. Mix well. Arrange apples on pastry, on top of Cheddar. Fold edges of pastry toward center, pressing gently to seal (dough will only partially cover apples). Sprinkle with 1 T Cheddar and garnish with thyme. Transfer baking sheet to oven, and bake for 30 minutes, pressing pastry sides in every 10 minutes, if needed, until crust is golden brown.

As Good as Gold

jensundeen — Sat, 19 Sep 2009 03:25:57 +0000

At lunch today, a friend who lived in Italy for several years shared a great story…

Parmigiano-romano cheese takes loads of hard work and two full years to mature. While the cheese wheels sit in giant vaults awaiting their day of infamy, Italian cheesemakers must still feed their cattle, pay wages, mortgages, taxes and the like. So what’s a poor cheesemaker to do for two years while his cheese ages?

The Italian banks have a solution ~ The cash-for-cheese loan scheme. Here’s how it works: The farmers borrow money from the banks to get them through the two-year wait period, and the wheels of cheese become the collateral. The loans are cheap, and it allows farmers to keep their businesses moving forward while their cheeses harden. The banks, once the loan is given, take over care of the cheese wheels, turning them once or twice a week and checking for any gone soft. The BBC reports the vault of one bank in Northern Italy has 300,000 wheels of cheese as collateral worth over 2 million dollars!

This ‘one-way’ bartering system seems to work for everyone, and most importantly helps to sustain local agriculture. The lesson: when it comes to helping keep things local, think outside of the cheese-box.