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Seneca Falls Farmer’s Market 9/8 Report

In addition to all the fine produce, gifts and advice available at the Farmer’s Market in Seneca Falls, this week and next, we will also be conducting a survey of our customers to see what you think about the market and what suggestions you all may have for its future success.Last week we surveyed our vendors and got some great perspective on their view of the market so this time it is your turn to speak up, speak out and share with those of us who manage the Market what it is we’re doing right and what changes may be useful for us in the future. All in the effort to make this the best market it can be!Speaking of best markets; I hope you all saw the news that the Rochester Public Market was selected as the best market of its kind in the country! Over 1200 markets were nominated for awards which was based on community size and over 50,000 voted were cast! The best piece of news is that along with Rochester winning, both Ithaca and Saratoga had “top ten” finishes, truly a sign that New Yorkers loves their markets and central New York is home to some of the best in the country!See you at market! Tomorrow, September 8th, Moira Tidball from Cooperative Extension will be by with tips and ideas for preserving the summer’s bounty by canning and pickling!New Idea for the kitchen – Buy packaged burritos, slice them up thin (1/4 inch or less) and quick fry them (and I mean QUICK, 15 – 30 seconds in hot oil). Take them out, let them drain, and sprinkle with salt (or brown sugar for a sweet treat) and serve them covered with cheese, with salsa or just as a snack in a bowl like chips! If you cut them large, they can be chips!Tomato Soup Supreme * 1 tablespoon vegetable or olive oil * 1 cup chopped onion (two small, or one large Onion; you can “puree” it if you like) * 2 cloves garlic, minced * 1/2 cup chopped carrot * 1/4 cup chopped celery * 4 – 5 medium sized sliced tomatoes * 3 1/2 cups vegetable broth (or add the water and a bouillon cube) * 1 tablespoon Worcestershire sauce * 1 teaspoon salt * 1/2 teaspoon dried thyme * 1/2 teaspoon ground black pepper * 3 – 4 drops hot pepper sauce (optional, but boy oh boy does it bring out the flavor!)Directions1. Heat oil in a large sauce pan (4 – 5 Quart) over medium-high heat.2. Sautee onion and garlic until onion is tender.3. Add carrot and celery; cook 7 to 9 minutes until tender, stirring frequently. You may have to add a little more oil as these cook.4. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce. Reduce heat to low. Cover and simmer 30 minutes, stirring frequently.This is easy to can since the acid in tomatoes helps prevent bacteria (or so I have been told) Come see Moira to find out the real story on pickling and preserving!

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