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.