Sunday, November 15, 2009

January Snowstorm Brainstorm Potluck

Hello, Seville Farm Market Vendors!

Open up your 2010 calendars and mark Thursday, January 14, as the date for the first Seville Farm Market planning meeting of the new year. We'll share a potluck dinner beginning at 6 p.m. at Seville United Methodist Church, celebrate a successful first season, and make plans for 2010.

Happy Thanksgiving!

Thursday, October 15, 2009

Celebrating a successful first year!

This Saturday, October 17, will be the closing day for the 2009 Seville Farm Market. For the market growers, it's almost time to put the gardens to bed and tuck them in for a good long rest after a productive season.

We're so grateful to our customers, to the Village of Seville, and to the many vendors who made our first year such a success. A big, hearty thank-you goes out to our sponsors: The Seville Lions Club and its president Chuck Boomhower, to Kurt Morse of Kurt's Auto Parts, and to Seville United Methodist Church. Without all of them, the Seville Farm Market wouldn't be possible.

It's been so gratifying to see Maria Stanhope Park become the community gathering place each Saturday morning this summer and fall -- a place people came to enjoy a cup of coffee, visit with their neighbors, and buy fresh baked goods, produce and much more.

We're already planning to make the 2010 Seville Farm Market even better! We welcome your feedback and ideas for next season.

If you don't have your very own Seville Farm Market reusable shopping bag, please see market vendor Kris Perry this Saturday. The $10 bags are extra-large, heavy-duty, and the proceeds help support the market.

We'll see you one more time this Saturday, October 17, and again next spring for the 2010 season. Be sure to bookmark this blog and check back for market news and for next year's opening day.

From all the Seville Farm Market vendors: Thanks for a great first year!

Friday, October 2, 2009

Delicious fall fruits and vegetables

There are still plenty of fresh fruits and vegetables to be found at the Seville Farm Market -- not to mention scrumptious baked goods, as well as fall decorating items like pumpkins, cornstalks, gourds and Indian corn.

To whet your appetite, here is a recipe from Seville Farm Market vendor Sandy Bridenthal that uses some of the products you'll find this Saturday.

Apple-Cheddar Tossed Salad
with Honey Dressing

10 cups mixed salad greens
1 cup chopped red apple
1 cup cubed cheddar cheese
1 cup chopped walnuts, roasted

Combine and toss above ingredients.

Honey Dressing

2/3 cup honey
2 tablespoons cider vinegar
1 teaspoon celery seed
1 teaspoon ground mustard
1 teaspoon paprika
1 teaspoon lemon juice
1 teaspoon grated onion
1/4 teaspoon salt
1 cup vegetable oil

Combine first 8 dressing ingredients in a blender or food processor. While processing, gradually add oil in a steady stream. Serve with salad.

Friday, September 18, 2009

Gluten-free cookies & brownie bites!

September 19 & 20 is GiantFest weekend in Seville. You can start your festival day Saturday with the Kiwanis Pancake Breakfast at Seville United Methodist Church and then walk off those good hotcakes by visiting the Seville Farm Market at Stanhope Park, right in front of the church.

Market baker Karen Lucas will have gluten-free peanut butter cookies and gluten-free brownie bites available this Saturday. Come on by and try some!

The Gladdens expect to have fresh celery, brussels sprouts, eggplant, radishes -- and more Tennessee Spinning Gourds. In bygone days, these fun little gourds were a favorite of children who enjoyed spinning them like tops. They're great for decorating and crafts, too.

We'll also have new official Seville Farm Market re-usable shopping bags available for purchase. They are large, heavy-duty bags -- perfect for carrying home lots of fresh produce and other goodies. Plus, the bags are emblazoned with the handsome Seville Farm Market logo -- designed by Cloverleaf High School art teacher Mollie Jarvis. Proceeds from the sale of the shopping bags go to support the market. Please see Kris Perry for details.

There's lots of good late-season produce on the way -- sweet potatoes, greens, squash and more -- as well as pumpkins, gourds and corn shocks for fall decorating. The Seville Farm Market will remain open through Saturday, October 31. We're planning some special fun for that day to celebrate the conclusion of a great first year, so stay tuned!

See you at the Seville Farm Market!

Monday, August 31, 2009

More zucchini recipes!

Here are more great baking recipes from contestants who participated in the first-ever Seville Farm Market Zucchini Smackdown.

Pesto Zucchini Bread
By Kathy Swagler

Combine in bowl:
1 1/4 cups flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup grated Parmesan cheese

Combine in separate bowl:
1 egg
1/3 cup milk
1/3 cup vegetable oil
3 tablespoons pesto

Stir egg mixture into dry mixture just until moistened. Fold in 1 cup shredded zucchini.

Pour into greased 9- by 5- by 3-inch loaf pan and bake for 35-40 minutes at 400 degrees.

Chocolate Zucchini Bread
By Kathy Swagler

Combine in large bowl:
1 1/2 cup flour
1 1/2 cup sugar
1/4 cup cocoa
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon cinnamon

Combine and mix well:
2 eggs
3/4 cup oil
1 tablespoon melted butter
3/4 teaspoon vanilla
3/4 teaspoon almond extract

Stir egg mixture into dry mixture just until moistened.

Fold in:
1 1/2 cups grated zucchini
1/2 cup pecans
1/4 cup raisins

Pour into two well-greased 7 1/2- by 4- by 2-inch loaf pans. Bake 45 to 50 minutes at 350 degrees.

Crescent Zucchini Pie
By Sandy Miller

1 tube (8-ounce) refrigerated crescent rolls
2 teaspoons Dijon mustard
4 cups sliced zucchini
1 cup chopped onion
6 tablespoons butter, cubed
2 eggs, lightly beaten
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded Colby-Monterey Jack cheese
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano

Separate crescent dough into eight triangles and place in a greased 9-inch deep-dish pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal seams. Spread with mustard.

In a large skillet, saute zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, seasonings and zucchini mixture. Pour into crust.

Bake at 375 degrees for 20 to 25 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with foil if crust browns too quickly. Yield: Six servings.

Zucchini Brownies
By Jackie Bricker

4 eggs
2 cups sugar
1 1/2 cups oil
2 cups flour
2 teaspoons baking soda
4 tablespoons cocoa
2 teaspoons cinnamon
1 teaspoon vanilla
3 cups zucchini, finely chopped
1 cup nuts (optional)

Beat together eggs, sugar and oil. Add remaining ingredients and mix. Spread in a jelly roll pan and bake at 350 degrees for 30 minutes. Sprinkle with powdered sugar while warm.

Elaine's Zucchini Muffins
By Kyle Keiper

1 box of Jiffy Cornbread Mix
4 cups shredded zucchini
1/2 cup shredded onion (or use some garlic)
1 cup cheddar cheese, shredded
1 egg

Mix together. Bake in a 9- by 9-inch pan for 45 minutes at 350 degrees. Sprinkle with more cheese. Bake 15 more minutes.

Sunday, August 23, 2009

Zucchini Smackdown Winner and Recipes!

The Seville Farm Market's first-ever Zucchini Smackdown was a hit!

There were nine entries in our zucchini bake-off, ranging from sweet to savory. Judges evaluated each dish on the basis of its appearance, taste, originality and its "zucchininess" -- defined as the best use of zucchini, other than leaving it on the neighbor's porch.

When the smackdown was over, there was one baker whose creation stood above the rest: Caitlin Keiper and her Zucchini Pie! Robin Williams placed second with her Zany Zucchini Zstreusel Cake and Karen Lucas took third with her Low-Fat Zucchini Crisp.

Printed below are the recipes for the top three placers. All the remaining recipes for dishes entered in the Zucchini Smackdown will be posted later.

We want to say a special thanks to our judges: Edie Landis, Donna Geig and Bonnie Gordon for generously donating their time and their palates on a Saturday morning.

Thanks, too, to reporter Lisa Hlavinka of the Medina Gazette and the Trading Post's Gayle Foster for coming out to cover the event. Watch for their stories and photos in the papers.

Zucchini Pie
By Caitlin Keiper

For filling:
6 cups zucchini, peeled, seeded and sliced
1 1/4 cups white sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons cream of tartar
2 tablespoons lemon juice
1/8 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon butter, diced
1 recipe pastry for a 9-inch single-crust pie

For streusel topping:
1/2 cup butter
3/4 cup flour
3/4 cup rolled oats
1/2 cup brown sugar
1 tablespoon cinnamon

Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain. Add sugar, flour, cinnamon, cream of tartar, lemon juice, salt and nutmeg. Mix well. Put into pie crust. Dot with butter. Mix streusel ingredients until crumbly and spread it on top. Bake at 400 degrees for 40-50 minutes.

Zany Zucchini Zstreusel Cake
By Robin Williams

2 cups shredded zucchini
1/3 cup packed brown sugar
1/3 cup oats
1/3 cup raisins
1 tablespoon cinnamon
1/2 teaspoon pumpkin pie spice
3 cups flour
1 1/4 cup sugar
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cup plain yogurt
1/3 cup vegetable oil
1 tablespoon vanilla
2 egg whites, lightly beaten
1 egg, lightly beaten
Cooking spray
1 tablespoon dry bread crumbs
3/4 cup powdered sugar, sifted
2 teaspoons milk
1 teaspoon vanilla

Preheat oven to 350 degrees. Blot zucchini between paper towels. Combine brown sugar and next four ingredients. Set aside.

Lightly spoon flour to measure. Level with knife. Combine flour and next four ingredients in a large bowl. Mix well.

Combine yogurt and next four ingredients. Add zucchini.

Add wet ingredients to dry ingredients. Stir until moist.

Coat bundt pan with spray and dust with bread crumbs. Spoon in 1/3 of the batter. Top with half the sugar mix. Repeat, ending with batter.

Bake 1 hour. Cool in pan for 10 minutes. Remove and allow to completely cool.

Mix remaining ingredients and drizzle cake with glaze.

Low-Fat Zucchini Crisp
By Karen Lucas

For the filling:
8 cups peeled zucchini, thinly sliced, no seeds
1/2 cup fresh lemon juice
3/4 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Cook until tender, about 30 minutes.

For the crust:
2 cups flour
1/3 cup butter, cold and cut into small pieces
1 cup white sugar
1 cup uncooked oatmeal
Pinch of salt
1 teaspoon ground cinnamon
1/3 cup buttermilk

Combine flour and butter until crumbly. Add remaining ingredients, except for buttermilk. Mix well and sprinkle buttermilk over top of mixture, rubbing with fingers until crumbly. Pat 1 1/2 cups into 9- by-13-inch pan and bake for 10 minutes at 375 degrees.

Add 1/3 cup of mixture to filling, then put the filling into the crust. Sprinkle with the remaining mixture and bake for 30 minutes.

Watch the Seville Farm Market Blog for more zucchini recipes this week. If you can't beat it, bake it, we always say!

Sunday, August 16, 2009

Seville Farm Market on MedinaMultimedia.com

Rob McGarr, of the new local Web site MedinaMultimedia.com, paid a visit to the Seville Farm Market this summer and put together a wonderful multimedia slideshow. Click HERE to take a look.

Sign up for a free subscription to MedinaMultimedia.com and receive e-mail alerts as new local stories are posted.

Thanks, Rob!

Friday, August 7, 2009

Zucchini Baking Contest

It’s big … it’s green … it’s out of control … it’s the 2009 Zucchini Smackdown!

Put your creativity to the test by making your best zucchini baked item and bringing it to the Seville Farm Market on August 22.

Contest rules:

1.) Baked goods must be made from zucchini you grew or bought at the Seville Farm Market.

2.) Bakers must provide their recipe, which will be posted on this blog.

3.) All entries must be in place for judging by 10 a.m., Saturday, August 22.

4.) A panel of local celebrity judges will determine the winner.

5.) This contest is open to the world! All ages welcome.

Questions? Contact Kris Perry at 330-769-2453 or John Gladden at 330-769-1428.

Grilled Vegetable Sandwich

This recipe comes from the kitchen of market gardener Melanie Gladden, by way of Simple & Delicious Magazine. It's definitely simple and delicious -- plus, you'll find all the fresh vegetables you need at the Seville Farm Market.

Grilled Vegetable Sandwich

1 medium zucchini, thinly sliced lengthwise
1 medium sweet red pepper, quartered
1 small red onion, cut into 1/2-inch slices
1/4 cup prepared Italian salad dressing
1 loaf ciabatta bread (14 ounces), halved lengthwise
2 tablespoons olive oil
1/4 cup reduced-fat mayonnaise
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1 teaspoon minced garlic
1/2 cup crumbled feta cheese


In a large resealable plastic bag, combine the zucchini, pepper, onion and salad dressing. Seal bag and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade.

Brush cut sides of bread with oil; set aside. Place vegetables on grill rack. Grill, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Remove and keep warm. Grill bread, oil side down, over medium heat for 30-60 seconds or until toasted.

In a small bowl, combine the mayonnaise, lemon juice, peel and garlic. Spread over bread bottom; sprinkle with cheese. Top with vegetables and remaining bread. Cut into four slices. Yield: 4 servings.

Thursday, July 30, 2009

Chocolate Chip Zucchini Cake

Come to the Seville Farm Market for some zucchini (along with lots more fresh vegetables) and give this recipe a try. A chocolate lover will thank you!

Chocolate Chip Zucchini Cake

1 cup brown sugar
1/2 cup granulated sugar
1/2 cup applesauce (or oil, if you prefer)
1 stick butter or margarine, softened
3 eggs
1 tsp. vanilla
1/2 cup buttermilk
2 1/2 cups flour
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
4 tbsp. cocoa
2 cups coarse grated zucchini
1 cup chocolate chips

Preheat oven to 325 degrees. Grease and flour a 9- by 13-inch pan.

Cream together sugars, butter and applesauce. Add eggs, vanilla, buttermilk and zucchini. Mix well.

Sift all dry ingredients together and add to first mixture. Mix well.

Pour batter into prepared pan. Sprinkle with chocolate chips.

Bake for 45 minutes or until a toothpick inserted in center comes out clean.

Cool in pan. Enjoy!

Monday, July 13, 2009

Stuffed Pattypan Squash

This recipe comes from the kitchen of market grower Dawn Taylor -- who might just have some fresh pattypan squash on Saturday so you can try it out.

Stuffed Pattypan Squash

2 pattypan squash, stem and blossom removed
2 slices of bacon
2 tablespoons and 2 teaspoons of diced onion
1/2 cup of soft bread crumbs
1 tablespoon and 1 teaspoon freshly grated Parmesan cheese
Salt and pepper to taste

Preheat oven to 350 degrees.

Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem area with little resistance. Drain, and slice off the top of the squash. Use a melon baller to carefully scoop out the center of the squash. Reserve all of the bits of squash.

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon to paper towels and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces and saute them with the onion for 1 minute.

Remove the skillet from heat and stir in the breadcrumbs. Crumble the bacon and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture and place them in a large baking dish. Cover the dish loosely with aluminum foil.

Bake for 15 minutes in the preheated oven or until the squash are heated through.

Thursday, July 9, 2009

What's 'currant' at the Seville Farm Market

This update -- and recipe -- comes from one of our market growers, Kris Perry:

I will have currants this week. Here is a currant pie recipe. They also make awesome jelly.

See you Saturday!

Fresh Currant Pie
Just tart enough, very juicy; the filling has a gorgeous bright color.

Pastry for 2-crust pie
3 cups washed, stemmed currants
1½ cups sugar
3 tablespoons quick-cooking tapioca
½ teaspoon salt
1 tablespoon butter or regular margarine

Drain currants. Place in a bowl and crush lightly with a spoon. Combine sugar, tapioca and salt. Add to currants and stir gently to mix. Turn into pastry-lined 9” pie pan; dot with butter. Adjust top crust; flute edges and cut vents. Bake in 425-degree oven until crust is golden and the juices are bubbly, 35 to 45 minutes.

Friday, July 3, 2009

July 4 at the Seville Farm Market

Entertaining for Independence Day weekend? Then start your day at the Seville Farm Market where you'll find fresh produce, baked goods, decorative items and a whole lot more.

On Saturday, you can buy fresh beets, onions, carrots and chard, among other garden goodies. You can expect to find homemade banana bread, blueberry muffins and pizzelles. What's that I smell? Is that fresh rhubarb pie? Better come early or it'll be gone!

Local furniture-maker Carl Perry will have handmade pieces available for purchase -- and he'll be bringing along his shaving horse for a woodworking demonstration. We'll also have local singer-songwriter Jim Gill who will provide entertainment while you shop and chat with our growers, bakers and makers. Coffee and donuts will be provided by the Seville Lions Club for a donation.

We're expecting some new vendors this week, so come see what's fresh at the Seville Farm Market!

Happy Fourth!

Sunday, June 28, 2009

First farm market a booming succcess!

A sunny, blue morning ... a lovely setting around the Stanhope Park gazebo ... vendors with tables full of handmade goods, delicious foods, flowers and produce ... and lots of supportive customers!

In other words, it was a perfect opening day for the Seville Farm Market.

Thanks to all the vendors who worked so hard over the past six months creating, planting and planning to make the market a reality. We're especially grateful to our sponsor, The Seville Lions Club, whose president, Chuck Boomhower, was on hand to supply coffee and donuts for a donation to support the group's civic projects.

Most of all, thanks to ALL OF YOU who came out to shop for fresh, locally grown food, tasty baked goods, and one-of-a-kind items. Remember, the Seville Farm Market takes place rain or shine, from 9 a.m. to noon. We'll be back this Saturday with more!

On July 4, we're honored to present the music of local singer-songwriter Jim Gill. So start your Independence Day with a trip to the Seville Farm Market, where you can grab a cup of coffee, see what's fresh, and enjoy a free concert by one of Northeast Ohio's finest performers.

Hope to see you there!

Thursday, June 25, 2009

Handcrafted Furniture by Carl Perry

One of the unique offerings of the Seville Farm Market will be handmade furniture by Seville craftsman Carl Perry. If his excellent workmanship wasn't enough, Carl also harvests much of the lumber he uses in his woodworking projects.

Pictured below are a few of his pieces you can expect to see. At top left, a cherry medicine cabinet. At top right, an end table, also made of cherry. Below, a flip-top table.

Come to the Seville Farm Market to meet Carl and he can tell you the story of his furniture -- from the tree, to his workshop, to your home.


Stir-Fried Swiss Chard with Feta Cheese

This recipe comes from the kitchen of one of our market gardeners, Kris Perry. Come to the Seville Farm Market for some fresh Swiss Chard and give it a try!

Stir-Fried Swiss Chard with Feta Cheese

2 tablespoons chopped walnuts or pine nuts, toasted
2 tablespoons olive oil
2 medium shallots or small onions, finely chopped
2 bunches swiss chard rinsed well and torn in 2-inch pieces
¼ cup crumbled feta cheese
salt and pepper


In a wok or heavy skillet, heat oil and add shallots or onions. Fry one minute or until just beginning to brown. Add swiss chard, toss and cover. Cook two minutes. Remove cover and cook another minute. If there is any liquid, drain it off. Stir in the feta cheese. Cook 30 seconds or until it starts to melt. Add pine nuts or walnuts and season with salt and pepper. Serve immediately.

Thursday, June 18, 2009

Jim Gill at the Seville Farm Market July 4

Start your Independence Day with a trip to the Seville Farm Market for fresh produce, baked goods ... and the music of singer-songwriter Jim Gill.

Jim is one of Northeast Ohio's premiere performers -- touring the country and sharing the stage with folk star John Gorka and Cleveland legend Michael Stanley. In 2008, he released his fifth CD, "Jim Gill Live: Vol. II."

But don't just take our word for it. Here's what Cleveland Plain Dealer Music Critic John Soeder has to say:

"Jim Gill brings a bright new voice to the Ohio music scene. This gifted singer-songwriter grabs your ear and doesn't let go, whether he's delivering hard-hitting tunes about the world around us or heartfelt personal ballads. He's a captivating performer, too -- so don't miss a chance to catch Jim Gill in concert!"

A Westfield Center resident, Jim is graciously taking time from his performance schedule -- and on a holiday, to boot -- to support the Seville Farm Market.

For a taste of Jim's music, to order CDs, or see where he'll be performing next, visit www.jimgillmusic.com.

See you at the Market!

Wednesday, June 17, 2009

Seville Farm Market Opens June 27


Logo Design by Mollie Jarvis

Fresh fruits and vegetables, jams and jellies, honey and maple syrup, baked goods and hand-crafted furniture are some of the things shoppers will find this summer at the inaugural Seville Farm Market, which opens for the season on Saturday, June 27.

Sponsored by the Seville Lions Club, the market will take place 9 a.m. to noon each Saturday into the fall, rain or shine. Vendors will set up in Stanhope Park and West Main Street, which will be closed to traffic during the market. Adjacent parking is available at Seville United Methodist Church, through its High Street entrance.

The market is open not only to professional producers in the Seville area, but also to local home gardeners who may have extra produce to sell. To encourage participation in the market’s first year, registration is free, but all vendors must register before being permitted to sell. Contact John Gladden at 330-769-1428 or sevillefarmersmarket@gmail.com to receive a registration form.

The Seville Farm Market also will feature local entertainment and a refreshment table sponsored by Seville-area community groups who will provide coffee and snacks in exchange for a donation in support of their work.

The purpose of the Seville Farm Market is to provide area residents with locally produced foods and handcrafted items; to support local agriculture and encourage home gardening; to promote community spirit; and to foster a greater connection between consumers and those who grow their food.

The Seville Farm Market gratefully acknowledges the support of the Seville Lions Club, the Village of Seville, Kurt’s Auto Parts and Seville United Methodist Church.