Seville Farmers Market

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!

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...

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.

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...

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 ...

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...

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!

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.

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. Remov...

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!

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 ski...

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.

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 handma de 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!

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 ...

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.

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.

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. F...

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. Th...