Friday, October 8, 2010

See you in 2011!

Thanks to all our many customers, supporters and vendors for a great 2010!

We're grateful to our sponsor, the Seville Lions Club, and for the ongoing support of the Village of Seville and Seville United Methodist Church. The farm market wouldn't exist without them. Thanks to the many individuals who have given generously of their time, money and talents.

We welcome your suggestions for making next season even better. Send your feedback to sevillefarmersmarket@gmail.com. Or, if you'd like to contact individual vendors to see if some of their products are available over the winter, let us know and we'll find out for you. Please continue to visit our blog for market news and for links to stories on eating locally produced foods.

In the meantime, enjoy the beautiful fall weather. We'll see you in the spring!

Friday, September 3, 2010

Save a Zucchini ...

... to try a new recipe from this final batch of participants in the Seville Farm Market's 2010 Zucchini Smackdown.


Thanks to all who participated and shared their recipes. See you next year!


Blueberry Zucchini Bread
By Kris Perry


3 eggs, lightly beaten
1 cup vegetable oil
3 tsp. vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 tbsp. ground cinnamon
1 pint fresh blueberries


Preheat oven to 350 degrees. Lightly grease four mini-loaf pans.


In a large bowl, beat together the eggs, oil, vanilla and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.


Bake 50 minutes in the preheated oven or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.


Zucchini Bread
By Bev Hewit


3 eggs
1 cup oil
2 tsp. vanilla
2 cups sugar
2 cups shredded zucchini
1 tsp. soda
1 tsp. salt
1 tbsp. cinnamon
1/2 tsp. ginger and nutmeg
2 cups flour
1/2 cup Quaker Oats
1 (3 1/2-oz.) package of instant pudding
1 cup nuts (optional)


Beat eggs. Add oil and sugar and mix well. Add zucchini, soda, salt, cinnamon, ginger, nutmeg and flour. Mix. Add oats, pudding and fold in nuts. For two loaves, bake at 350 degrees for 55-60 minutes.


Zucchini Brownies
By Bev Hewit


1 1/2 cups sugar
1/2 cup oil
1/2 cup cocoa
1/2 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
2 cups grated zucchini
2 cups flour


Frosting:


6 tbsp. butter or margarine
3 tbsp. cocoa
1/4 cup milk
3 cups powdered sugar


Mix first six ingredients at medium speed for two minutes or until well blended. Then add zucchini and flour. Beat well. The longer you beat it, the moister the brownies. Pour into ungreased 11-by-15-inch pan. Bake at 350 degrees for 20-25 minutes. Cool five minutes, then frost while still hot.


Lemon Zucchini Drops
By Caitlin Keiper


1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1 cup finely shredded zucchini
1 tsp. grated lemon peel
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 cup raisins
1/2 cup chopped walnuts


Lemon glaze


2 cups confectioners sugar
2 tbsp. lemon juice


In a mixing bowl, cream butter and sugar. Beat in egg, zucchini and lemon peel. Combine flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture. Stir in raisins and walnuts.


Drop by tablespoonfuls three inches apart onto lightly greased baking sheets. Bake at 375 degrees for eight to 10 minutes or until lightly browned. Remove to wire racks to cool.


For glaze, combine sugar and enough lemon juice to achieve a thin spreading consistency. Spread or drizzle over cooked cookies.

Sunday, August 29, 2010

More terrific recipes

Here are more great dishes from the Seville Farm Market Zucchini Smackdown.

Zucchini Cobbler
By Miranda Huttinger

(We halved this recipe.)

8 cups chopped, seeded, peeled zucchini
2/3 cup lemon juice
1 cup sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Crust:

4 cups all-purpose flour
2 cups sugar
1 1/2 cups cold butter, cubed
1 tsp. ground cinnamon

Directions:

In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add the sugar, cinnamon and nutmeg; simmer one minute longer. Remove from heat; set aside.

For crust, combine flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 15-by-10-by-1 baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375 degrees for 35-40 minutes or until golden and bubbly. Yield 16-20.

Zucchini "Crab" Cakes
By Sandy Bridenthal

2 1/2 cups grated zucchini
1 egg, beaten
2 tbsp. butter, melted
1 cup bread crumbs
1/4 cup minced onion
1 tsp. Old Bay Seasoning
1/4 cup flour
1/2 cup oil for frying

Combine zucchini, egg and butter. Stir in bread crumbs, seasoning and onion. Mix well. Shape into patties. Dredge in flour.

Using a medium skillet, heat oil over medium-high heat until hot. Fry patties in oil until golden brown on both sides, turning once.

Aunt Lucille's Zucchini Bread
By Carole Lintner

3 cups grated zucchini squash (Do not peel!)
3 eggs
1 cup cooking oil
2 tsp. vanilla
2 cups white sugar
3 cups flour
1 tsp. cinnamon
1 tsp. soda
1 tsp. baking powder
1 tsp. salt
1 cup raisins
1 1/2 cups chopped nuts
1 1/2 cups coconut

Beat together sugar and eggs until creamy. Add oil and vanilla and mix. Add dry ingredients, sifted together. Add zucchini, mix. Add raisins, coconut and nuts.

Bake in three greased 9-by-5 floured pans for one hour at 350 degrees.

Optional: Drizzle with melted chocolate and powdered sugar frosting, sprinkle with nuts and coconut.

Zucchini Torte
By Debbie Dewey

8 cups zucchini, peeled and sliced (remove large seeds)
2/3 cup lemon juice

Cook until tender.

1 cup sugar
1 tsp. cinnamon
1/2 tsp. nutmeg

Stir into hot zucchini and take off heat.

4 cups flour
2 cups sugar
2 sticks margarine (softened)
1 stick butter

Mix like pie crust until crumbs form.

Stir two cups of this mixture into hot zucchini to thicken. Divide the remaining crumbs in half. Put one half into a 10-by-15 pan for bottom and pat down. Bake for 10 minutes at 350 degrees. Put remaining crumbs on top of zucchini mix and bake for 40 minutes at 375 degrees.

Grandma Mary's Chocolate Zucchini Brownie Cakes
By Barb Wernet

2 eggs, beaten
1/2 cup oil
1 1/2 cups sugar
1/4 tsp. salt
1 tsp. vanilla
1 1/3 cups flour
1/2 tsp. baking powder
1/4 tsp. soda
1/3 cup cocoa
1 big squirt of Hershey's Syrup
1 cup shredded zucchini

Mix together first five ingredients. Sift together dry ingredients and add to egg mixture. Stir in zucchini and nuts and chocolate syrup. Put in greased 9-by-13 pan and bake for 30 minutes at 350 degrees.

(Editor's Note: The type and quantity of nuts was omitted from the ingredients list we received. If you're a fan of nuts in your brownies, perhaps you can just add what you like.)

Zucchini Bread
By Carolyn Keiper

2 cups white sugar
3 eggs
1 cup oil
2 tsp. vanilla
3 cups flour
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
3 cups shredded zucchini with skins
1 1/2 cups coconut
1 1/2 cups chopped walnuts
1 cup raisins, optional

Beat sugar and eggs until creamy. Add oil and vanilla. Mix. Add dry ingredients. Mix. Add zucchini. Mix. Add coconut, walnuts and raisins. Mix. Pour into two greased and floured bread pans. Bake for about one hour at 350 degrees.

Watch the Seville Farm Market blog for the final batch of Zucchini Smackdown recipes in the next couple of days.

Wednesday, August 25, 2010

Zucchini recipes

Great recipes from the Seville Farm Market 2010 Zucchini Smackdown.

Zucchini Chive Bread
By Karen Lucas

1 cup whole wheat flour
1 tbs. white sugar
1 1/2 tsp. salt
1 package yeast
1 cup sour cream
1/2 cup water
2 tbs. butter
1 cup shredded unpeeled zucchini
6 tbs. fresh chopped chives
3 to 3 1/2 cups all-purpose flour

Combine first four ingredients in large bowl. Mix next three ingredients and heat until very warm (120 to 130 degrees). Gradually add to first four and beat two minutes. Add zucchini, chives and 1/2 cup flour. Mix two more minutes and then stir in enough flour to make a soft dough. Turn out onto floured board and knead eight to 10 minutes. Cover dough and rest 10 minutes. Divide into three parts and roll each 12 inches long. Braid together, pinch ends, place in 9-by-5 loaf pan. Let rise till doubled and bake at 375 degrees for 25 minutes. Makes one loaf.

Organic Chocolate Brownies
By Chad Kleibscheidel

2 eggs, beaten, organic
1/2 cup grape seed oil
1 1/2 cups sugar, organic
1/4 tsp. salt
1 tsp. vanilla
1 1/3 cups flour, organic
1/2 tsp. baking powder
1/4 tsp. soda
1/3 cup cocoa, organic
1 cup shredded zucchini, farmers market or garden
1/2 cup chopped nuts

Mix together first five ingredients. Sift together dry ingredients and add egg to mixture. Stir in zucchini and nuts, put in greased 9-by-13 pan. Bake at 350 degrees for 30 minutes.

Zucchini Cinnamon-Swirl Cake
By The Novak Family

1 medium zucchini (about 12 oz.)
1/3 cup chopped walnuts
1 tablespoon cinnamon
1 1/2 cups brown sugar
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 medium Granny Smith apple
1 8-oz. plain nonfat yogurt
1 container (8 oz.) refrigerated no-cholesterol egg substitute
1/4 cup salad oil
1 tbs. vanilla extract

Shred zucchini. Place in colander, let stand 15 minutes. After 15 minutes, squeeze dry.

Spray 10-inch Bundt pan with nonstick cooking spray.

In a small bowl, combine walnuts, cinnamon, and 1/4 cup packed brown sugar; set aside.

In a large bowl, mix flour, baking soda, baking powder and salt.

Shred unpeeled apple.

Preheat oven to 350 degrees. In medium bowl, with wire whisk, beat yogurt, egg substitute, salad oil, vanilla extract, and 1 1/4 cups brown sugar until smooth. Stir in shredded zucchini and apple until blended. Stir zucchini mixture into flour mixture just until flour is moistened.

Pour half of the batter into Bundt pan, sprinkle evenly with walnut mixture. Top with remaining batter. Bake 50 to 60 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack for 10 minutes. Remove cake from pan, cool cake completely on wire rack.

More to come!

Tuesday, August 24, 2010

Zucchini Smackdown Winners!

What a great turnout for the Seville Farm Market's 2010 Zucchini Smackdown!

This year we had 15 zucchini creations vying for Best Savory Dish and Best Sweet Dish in our annual cooking contest held on Aug. 21. In 2009, we had eight entries. So, like zucchinis themselves, the Smackdown just keeps on growing!

Speaking of which, the winner of this year's Largest Zucchini Contest was Carole Lintner who hauled in a 10-pounder.

Our distinguished panel of judges for the cooking contest included Seville resident Norma Detwiler, Seville Presbyterian Church Pastor John Bassman, and Seville Mayor Carol Carter. They had a difficult job and we're grateful to them for sharing part of their Saturday morning with us.

And the winners are ...

Best Sweet Dish

First Place:
Zucchini Torte by Shirley Ware

Second Place:
Aunt Lucille's Zucchini Bread by Carole Lintner

Third Place:
Zucchini Bread by Carolyn Keiper

Best Savory Dish

First Place:
Zucchini Chive Whole Wheat Bread by Karen Lucas

Second Place:
Zucchini "Crab" Cakes by Sandy Bridenthal

Third Place:
Stuffed Zucchini by Jessica Brantner

For a slide show with photos from the Seville Farm Market 2010 Zucchini Smackdown, be sure to visit Medina County Life. The site's publisher is none other than Shirley Ware, whose Zucchini Torte won top honors for Best Sweet Dish. There, you can find the recipe and read Shirley's funny column about making the cake -- which was more "I Love Lucy" than Martha Stewart.

We'll be posting all the recipes from this year's Smackdown over the next few days. So keep watching ... and don't stick all your surplus zucchini in your neighbor's unlocked car just yet. Save some to try these great new recipes.

Thursday, August 5, 2010

It's Zucchini Smackdown time!

If you can't beat it ... eat it. That's what we say when it comes to one of the garden's most prolific vegetables: Zucchini.

Do you have a great zucchini recipe? If so, cook it up and bring it to the Seville Farm Market by 10 a.m. on August 21. Our panel of judges will award prizes for the Best Savory Dish and the Best Sweet Dish.

Is there a monster zucchini lurking in your garden? If so, bring it to the market! We'll present a prize to the grower of the biggest zucchini.

This year's Zucchini Smackdown also will feature a cooking demonstration by Mike Vrobel of DadCooksDinner.com.

Here are the rules:

1.) Dishes must be made from homegrown zucchini or zucchini bought at the Seville Farm Market.

2.) Cooks must provide their recipes, which will be posted on this blog.

3.) All entries must be in place for judging by 10 a.m., Saturday, August 21.

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

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

Questions?

Call Kris Perry at 330-769-2453 or John Gladden at 330-769-1428

Saturday, July 17, 2010

Make & take for kids on July 24

Seville Farm Market vendor Brian Hewit of Elfin Crafts will help kids create their own beautiful gel candles on Saturday July 24.

They'll make their own design with sand and shells in an 8-ounce jelly jar, then Brian will pour in the hot gel wax and add a wick, if you wish.

Candles need 30 minutes to cool after they are poured, which gives you time to relax and browse the market. Cost is $5.

Hope to see you there!

Sunday, July 11, 2010

Lots of Good Things

Sweetcorn, tomatoes, juicy berries, sprouts, homemade pies, fresh bread ... a delicious season is underway at the Seville Farm Market.

You never know what our talented bakers, growers and crafters will bring. But we can promise you the best produce, tasty treats and hand-crafted items at great prices. The small-town atmosphere and friendly conversation are always free!

Come visit us this Saturday morning, enjoy the cool air with a hot cup of coffee in hand, and see what's fresh at the Seville Farm Market.







































Monday, June 14, 2010

Jane Snow cooking demo on June 26

If you’re looking for fresh ideas on incorporating locally grown, seasonal produce into your home menu, you don’t want to miss author Jane Snow’s demonstration and book-signing at the Seville Farm Market on Saturday, June 26.

A former newspaper food editor whose work has appeared nationwide, Snow now publishes her own weekly newsletter. She has won two James Beard Awards for food writing and has been nominated twice for the Pulitzer Prize. Snow lives in Akron with her husband, Tony, a sushi chef and owner of Sushi Katsu, an Akron sushi bar.

And, if that’s not enough, she once made a Jello mold of her face.

Walk through the Seville Farm Market with Snow as she selects from available fruits and vegetables, baked goods, jams, jellies, honey, maple syrup and more, to create a dish on the spot using fresh ingredients.

After her cooking demonstration, Snow will sign copies of her new cookbook, “Jane Snow Cooks: Spirited Recipes and Stories” (University of Akron Press, 2009).

Sponsored by the Seville Lions Club, the market takes place 9 a.m. to noon each Saturday through October, rain or shine. Vendors set up in Maria Stanhope Park and on West Main Street, which is closed to traffic during the market. Adjacent parking is available at Seville United Methodist Church, located at 74 W. Main St., through its High Street entrance.

Skilled local vendors offer in-season produce, jams and jellies, honey and maple syrup, breads and pies, cookies and crafts, homemade dog treats and toys, annuals and perennials, hand-made furniture, knife-sharpening services, and more.

For information on Jane Snow, visit http://www.janesnowtoday.com/.

Jane Snow cooking demo on June 26

If you’re looking for fresh ideas on incorporating locally grown, seasonal produce into your home menu, you don’t want to miss author Jane Snow’s demonstration and book-signing at the Seville Farm Market on Saturday, June 26.

A former newspaper food editor whose work has appeared nationwide, Snow now publishes her own weekly newsletter. She has won two James Beard Awards for food writing and has been nominated twice for the Pulitzer Prize. Snow lives in Akron with her husband, Tony, a sushi chef and owner of Sushi Katsu, an Akron sushi bar.

And, if that’s not enough, she once made a Jello mold of her face.

Walk through the Seville Farm Market with Snow as she selects from available fruits and vegetables, baked goods, jams, jellies, honey, maple syrup and more, to create a dish on the spot using fresh ingredients.

After her cooking demonstration, Snow will sign copies of her new cookbook, “Jane Snow Cooks: Spirited Recipes and Stories” (University of Akron Press, 2009).

Sponsored by the Seville Lions Club, the market takes place 9 a.m. to noon each Saturday through October, rain or shine. Vendors set up in Maria Stanhope Park and on West Main Street, which is closed to traffic during the market. Adjacent parking is available at Seville United Methodist Church, located at 74 W. Main St., through its High Street entrance.

Skilled local vendors offer in-season produce, jams and jellies, honey and maple syrup, breads and pies, cookies and crafts, homemade dog treats and toys, annuals and perennials, hand-made furniture, knife-sharpening services, and more.

For information on Jane Snow, visit www.janesnowtoday.com.

Friday, May 28, 2010

Opening Day this Saturday

It's here!

Opening Day for the 2010 season of the Seville Farm Market is Saturday, from 9 a.m. to noon.

Come and find:

Delicious baked goods

In-season produce: Strawberries, asparagus, broccoli, radishes, spinach, lettuce & more

Honey

Expert sharpening services -- Bring your dull knives!

Plants for your flower beds & vegetable garden

Potted plants

And there are always lots of surprises!

It looks to be a beautiful Saturday ahead, so come to the Seville Farm Market, stroll around while enjoying a hot cup of coffee, and see what's fresh.

Thursday, May 20, 2010

New season around the corner

What’s fresh at the Seville Farm Market? Everything!

After a successful debut in 2009, the Seville Farm Market opens for a new season on May 29. This summer’s line-up includes a fresh-foods cooking demonstration and book-signing by legendary Northeast Ohio food writer Jane Snow (pictured at right) on June 26. Contestants from all over will go head to head with their best zucchini recipes in the 2nd Annual Zucchini Smackdown cooking competition on Aug. 21.

As always, the real stars of the Seville Farm Market will be the fresh fruits and vegetables, jams and jellies, honey and maple syrup, breads and pies, cookies and crafts, fudge, homemade dog treats & toys, candles, stained glass, natural fibers, perennials, hand-made furniture, and even knife-sharpening services, presented by our skilled local vendors.

Sponsored by the Seville Lions Club, the market takes place 9 a.m. to noon each Saturday through October, rain or shine. Vendors will set up in Stanhope Park and on West Main Street, which will be closed to traffic during the market. Adjacent parking is available at Seville United Methodist Church, located at 74. W. Main St., through its High Street entrance.

New this season, we are proud to partner with the HANDS Foundation, which provides free vouchers for fresh produce to qualifying Medina County senior citizens. Please visit http://www.hands-foundation.org/ for information.

Vendor opportunities are open not only to professional producers in the Seville area, but also to talented home bakers and crafters, as well as gardeners who have plants and extra produce to sell. We are always looking for new vendors and local entertainers. Please contact us for details.

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.

We are grateful to the many community sponsors and supporters who make the Seville Farm Market possible, including: The Seville Lions Club, the Village of Seville, and Seville United Methodist Church.

Friday, April 30, 2010

Meeting reminder

The final Seville Farm Market organizational meeting before the start of the new season is 7 p.m., Thursday, May 6, at Seville United Methodist Church, 74 W. Main St. If you're considering participating in the market for the first time and would like more information, we'd love to have you join us.

Our special guest will be Melissa O'Connell of the Medina County Health Department, who will update us on food safety guidelines and answer questions. Our fantastic yard signs will be ready for you to pick up, too. (Thank you, Larry and Edie Landis!)

For those who are planning to participate in the market, if you haven't yet taken care of your $25 vendor's fee for the season, it'll be a good opportunity to do so, since the May 29 opening day soon will be upon us.

Hope to see you on May 6!

Tuesday, April 20, 2010

The roots of a community

The Countryside Conservancy is offering a FREE showing of the widely praised documentary, "Asparagus! Stalking the American Life," 6 p.m. Tuesday, April 27, at the Akron Main Library Auditorium, 60 S. Main Street, Akron. Donations to help offset the cost of presenting the movie are welcome.

It's another in the CC's "Don't Buy Food from Strangers" film series. The movie tells the story of Oceana County, Michigan, which for 30 years has been the Asparagus Capital of the World. Now its residents and family farms are fighting to save their beloved roots.

The Full Frame Documentary Film Festival has said: "This subtle but powerful film unveils intricate connections among community identity, family farming, national politics and international trade, while at the same time revealing the aplomb and good cheer of these indomitable, spear-struck Michiganders."

Friday, April 16, 2010

Slideshow by Rob McGarr


To whet your appetite for the 2010 Seville Farm Market, check out this slideshow from last season by Medina's Rob McGarr. If you like what you see (and what's not to like?), you can view more of Rob's great local multimedia storytelling at his blog: My Own Blue Highway.

Thanks, Rob!

Thursday, April 8, 2010

Calling all potential farm market vendors

Are you a gardener? A baker? A candlestick maker?

The Seville Farm Market is seeking vendors for the 2010 season. All local producers of fruits and vegetables, jams and jellies, baked goods, crafts and more are welcome to participate.

The market is held 9 a.m. to noon each Saturday at Seville's Stanhope Park at the gazebo. Opening day is May 29 and the market will run through the end of October. The registration fee for the entire 22-week season is only $25 per vendor.

All are invited to an organizational meeting at 7 p.m. May 6 at Seville United Methodist Church, 74 W. Main St. Special guest will be Medina County Health Department inspector Melissa O'Connell, who will share updates and answer questions on food safety.

For market guidelines and a registration form, e-mail sevillefarmersmarket@gmail.com or call Kristi Perry at 330-769-2453 or John Gladden at 330-769-1428.

Monday, March 29, 2010

Special guest for May 6 meeting

All Seville Farm Market vendors (and prospective vendors) are invited to our final planning meeting for the upcoming season at 7 p.m., May 6, at Seville United Methodist Church.

Medina County Health Department inspector Melissa O'Connell will be our guest. She's graciously agreed to stop by to answer questions and update us on food safety guidelines. This is a great opportunity to get some of the information you need as you plan your products for the new season. Bring your questions and plan to join us.

Hope to see you there!

Thursday, February 18, 2010

Vendors Seed & Idea Exchange: March 4

The days are getting longer and the icicles are beginning to melt. We have it on good authority that spring is on the way!

Seville Farm Market vendors will meet for a Seed & Idea Exchange at 7 p.m. March 4 at Seville United Methodist Church. We will finalize our promotional plans for 2010, discuss vendors fees, and work out remaining details for the new season ahead.

It's also time to clean out your seed stores. If you'd like to find a good home for surplus seeds, or want to trade them for something else, bring them to the meeting. Be sure all seeds are neatly sealed and labeled with the variety, the year the seed was purchased or harvested, and any special instructions.

See you then!