Seville Farmers Market

To all our dedicated customers and vendors, thanks for a great third season! The wet spring got the growing season off to a challenging start, but we enjoyed beautiful weather all summer long for our Saturday morning markets at Seville's Stanhope Park. As always, there was lots of fresh produce, yummy baked goods, homemade dog treats, maple syrup, crafts and more. We enjoyed cooking demonstrations by author Jane Snow and local food blogger Tom Noe. And we had a lot of fun (and tasty eating) at our annual recipe contest, the Zucchini Smackdown. In January, vendors will meet to make plans for the 2012 market season. We would love to hear your feedback on what we can do to make the Seville Farm Market even better. And if you are interested in learning more about becoming a vendor, just send us an e-mail and we'll add you to our mailing list to receive notices of future meetings. Our e-mail address is: sevillefarmersmarket@gmail.com . While our outdoor season has come to a cl...

You can never have too much zucchini -- only too few recipes. Here are a few more from local cooks who participated in this year's Seville Farm Market Zucchini Smackdown. All three happen to be Seville Farm Market vendors, so you can enjoy their other great products each week. Not Your Average Zucchini Pie By Robin Williams 5 eggs 1/2 tsp. baking powder 3 cups grated zucchini 1/2 pound bacon 1 1/2 cups flour 1/2 tsp. salt 1 large onion, finely chopped 1 cup grated cheddar cheese Cut bacon into small pieces and saute until two-thirds done. Drain and add onion. Cook until bacon is crisp and onions are browned. Whisk eggs; add flour, baking powder, salt, zucchini and cheese, and mix well. Add cooled bacon / onion mixture. Pour into a 9- by 13-inch pan that has been sprayed with cooking spray. Bake at 350 degrees for about 30 minutes or until done. Chocolate Zucchini Muffins By Terry Loyer Cream together: 1/2 cup brown sugar 1/2 cup white sugar 2 eggs Add ...