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Posted 6/4/2013 10:22am by Becky Kornmeier.

‘Discover You Can’ Program at U.S. Farmers Markets Helps Consumers
Learn, Make and Share Home-Canned Goods

  Every year, the Toledo Farmers’ Market is a great place to buy farm-fresh, local produce and connect with our local community. This year the Discover You Can – Learn Make Share canning education program will be on hand to help market visitors learn to can and make canning recipes using fresh local produce to enjoy and share with friends all year long.

 The Farmers Market Coalition (FMC) and Jarden Home Brands, a subsidiary of Jarden Corporation and makers of Ball® Brand Fresh Preserving Products, supplied 30 FMC farmers market organizations with the materials they need to host instructional canning programs for their local communities. The Discover You Can – Learn Make Share  program spreads awareness of the benefits of canning for healthy, sustainable living, and provides tools to support educational programs that illustrate the three simple steps of safe home canning processes. The three steps are:

1.    Prep — Wash your jars and lids and heat your water.

2.    Pick — Select your recipe and prepare it.

3.    Preserve — Process your filled jars in boiling water.

 “Discover You Can – Learn Make Share  provides the tools and the ideas to get people excited about learning to can today, and also making something they can share tomorrow,” says Elizabeth Comiskey, membership and outreach coordinator, Farmers Market Coalition.  “This program really inspires people to find a healthy, new passion that they can share with others. It also gives farmers markets a new opportunity to educate their communities and support local farmers.”

 Learn how to can and preserve fresh foods from the experts, as well as discover new recipes that you can share with your family and friends. Visit The Toledo Farmers’ market, now through Labor Day and Discover You Can! Visit (www.toledofarmersmarket.com) for a schedule of local activities, or FreshPreserving.com for additional information about the 2013 Discover You Can – Learn Make Share  program.  Supporting your local farmers market helps ensure your community will have healthy, flavorful food for generations to come.

 First Canning Demonstration will be this Saturday June 8th - 9 to Noon

Toledo Farmers’ Market

525 Market Street, Toledo, OH 43604

Open Saturday 8 to 2

419-255-6765

About Farmers Market Coalition

The Farmers Market Coalition (FMC) is a national 501(c)(3) nonprofit dedicated to strengthening farmers markets for the benefit of farmers, consumers, and communities. FMC represents farmers markets managers, farmers, state farmers market associations and other organizations and individuals dedicated to helping farmers markets thrive in the long-term. Through education, networking and advocacy, FMC helps farmers markets nationwide maximize their capacity to support agricultural entrepreneurship, provide healthy alternatives for consumers, and strengthen communities. Learn more at www.farmersmarketcoalition.org.

 

About Jarden Corporation

Jarden Corporation is a leading provider of a diverse range of consumer products with a portfolio of over 100 trusted, quality brands sold globally. Jarden operates in three primary business segments through a number of well recognized brands, including: Outdoor Solutions: Abu Garcia®, Aero®, Berkley®, Campingaz® and Coleman®, ExOfficio®, Fenwick®, Gulp!®, Invicta®, K2®, Marker®, Marmot®, Mitchell®, Penn®, Rawlings®, Shakespeare®, Stearns®, Stren®, Trilene®, Völkl® and Zoot®; Consumer Solutions: Bionaire®, Breville®, Crock-Pot®, FoodSaver®, Health o meter®, Holmes®, Mr. Coffee®, Oster®, Patton®, Rival®, Seal-a-Meal®, Sunbeam®, VillaWare® and White Mountain®; and Branded Consumables: Ball®, Bee®, Bernardin®, Bicycle®, Billy Boy®, Crawford®, Diamond®, Dicon®, Fiona®, First Alert®, First Essentials®, Hoyle®, Kerr®, Lehigh®, Lifoam®, Lillo®, Loew Cornell®, Mapa®, NUK®, Pine Mountain®, Quickie®, Spontex® and Tigex®. Headquartered in Rye, N.Y., Jarden ranks #383 on the Fortune 500 and has over 25,000 employees worldwide. For further information about Jarden, please visit www.jarden.com.

Posted 5/29/2013 11:38am by Becky Kornmeier.
Toledo Farmers' Market

 The Toledo Farmers' Market is a shining star in the Warehouse District of Toledo.   Along with farm fresh produce the Market also provides quality poultry products, fresh baked goods, herbs, fresh cut flowers, all types of plants, fruit, handmade crafts, and gourmet food items. 
The Market is located on the corner of Huron and Market Streets across from the Libbey Glass Outlet.    See you at the Market! 
 



Seasonal Specialties at the Market:

  • Rhubarb
  • Strawberries  (a few)
  • Asparagus
  • Spinach
  • Green Onions
  • Lettuce
  • Salad Mix
  • Radishes
  • Honey
  • Maple Syrup
  • Flowers: Begonias, Impatiens, Wave Petunias, Roses and much more
  • Vegetable Seedlings: Tomatoes, Peppers, Squash, Eggplant, Onions, Herbs
  • Beautiful Hanging Baskets

Items From our Artisans:

  • Hand Poured Candles
  • Sourdough Breads
  • Salsa
  • Cookies
  • Cupcakes
  • Noodles
  • Barbeque Sauce
  • Cow's milk and Goat's Milk Cheese
  • Granola
  • Locally Roasted Coffee

 

These are just a few items you will find this week at the Toledo Farmers' Market.

Beautiful potted flowers ready for your porch or garden.

Herbs great for your garden or containers!

Spring Produce including Asparagus and Rhubarb

Heirloom tomato seedlings for your garden.

Hand decorated flower pots will be for sale this Saturday.  All funds raised will go towards our Live Music Fund.
 

News from the Market


Westgate Farmers' Market
Located on Secor Road in front of the Elder-Beerman
May-October, Wednesdays 3-7pm



Use your EBT, Debit or Credit Cards at the Market
Credit Cards, Debit Cards and EBT Cards are accepted at the Downtown Toledo Farmers' Markets  Go to our Customer Service Booth to buy tokens that can be used with every vendor.
 

Recipes of the Week: Asparagus


Parmesan Roasted Asparagus


This quick and easy recipe for roasted Parmesan asparagus topped with a squeeze of lemon needs only 5 ingredients.
Ingredients:
1 pound asparagus, trimmed
1 teaspoon olive oil
1/4 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
1 fresh lemon, cut into wedges
Directions:
1. Place oven rack on top third of oven.
2. Preheat oven to 475 degrees F (245 degrees C).
3. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until barely tender, 2 to 4 minutes depending on thickness.
4. Place steamed asparagus on a rimmed baking sheet.
5. Drizzle with olive oil and roll asparagus spears in oil until they are coated.
6. Sprinkle with ground black pepper and Parmesan cheese.
7. Bake in preheated oven until lightly browned, about 5 minutes. Do not turn or shake asparagus.
8. Serve with lemon wedges.

Spring Asparagus Salad
 
This is a nice and simple cold salad that is nothing more than asparagus dressed in a Chinese-influenced vinaigrette topped with sesame seeds. It's a great way to celebrate the arrival of the asparagus crops!
Ingredients:
1 tablespoon rice vinegar
1 teaspoon red wine vinegar
1 teaspoon soy sauce
1 teaspoon white sugar
1 teaspoon Dijon mustard
2 tablespoons peanut oil
1 tablespoon sesame oil
1 1/2 pounds fresh asparagus, trimmed
and cut into 2-inch pieces
1 tablespoon sesame seeds
Directions:
1. Whisk together the rice vinegar, red wine vinegar, soy sauce, sugar, and mustard. Drizzle in the peanut oil and sesame oil while whisking vigorously to emulsify. Set aside.
2. Bring a pot of lightly-salted water to a boil. Add the asparagus to the water and cook 3 to 5 minutes until just tender, but still mostly firm. Remove and rinse under cold water to stop from cooking any further.
3. Place the asparagus in a large bowl and drizzle the dressing over the asparagus. Toss until evenly coated. Sprinkle with sesame seeds to serve.


Toledo Farmers' Markets

Downtown : Market and Huron

Saturdays
(May-Nov)    8-2pm 

(Dec- April)  9-1pm 

The indoor market is an enclosed, heated section of the Market, closest to the Libbey Glass Outlet Store. 


Westgate:  Secor road in front of the Elder-Beerman

May-October, Wednesdays 3-7pm

Posted 3/1/2013 9:44am by Liz Bergman.

How do we show our appreciation – by feeding you, of course. Enjoy lunch on us while shopping for the best local food and products in our indoor, heated winter market. Nibble and browse, or enjoy a full lunch at the seating provided. For the full menu go to our facebook page

Posted 4/13/2012 4:50pm by Becky Kornmeier.

Spring is in the air! 

Please join us down at the Toledo Farmers Market this Saturday from 9-1 pm.  We will be opening the doors for the first time this year. There will be over 25 vendors with a variety of spring produce, vegetable and flower seedlings, baked goods and other handmade goods.  Here are a few special things that will be at the market this week:

-Flying Rhino Coffee will have its NEW crop of coffee with "New Lower Prices".  Their Jungle Jive roast is a great way to start the morning!

-Jentzen Farms has a bounty of freshly picked spinach that is perfect for quick sautees, soups or smoothies.

-Get those grills fired up!  Great Lakes Bullfrog BBQ will have both of their delicious BBQ sauces down at the market.  Their Spicy Apple BBQ Sauce is a national award winning sauce.  It is apple cider based with a nice kick that will spice up grilled pork or chicken.

Volunteers Needed:  Spring Clean Up at the Market will be done on April 21, 2012 from 10 am until 1 pm. We are looking for people to come and help out!! For more information, email info@toledofarmersmarket.com

For more information about the market, please check out our website.  Also Join us on Facebook.

We look forward to seeing you at the Market!

Posted 2/21/2012 6:44am by Becky Kornmeier.

This article comes from the OSU Extension Office ChowLine news article

 

Are apples as good for you as other fruits are?

Apples may seem like the plain-Jane of produce, but they offer plenty of nutritional punch.

First, the basics. A medium-sized 3-inch diameter apple (about 182 grams, or 6.5 ounces) has just 95 calories and gives you 4 grams of fiber-- about 10 to 15 percent of what you need each day, including both soluble and insoluble fiber -- as well as good helpings of vitamin C and potassium. Apples are an easy, inexpensive way to meet the Dietary Guidelines recommendation to eat 1.5 to 2 cups of fruit per day.

But a couple of recent studies indicate that, like other fruits and vegetables, apples’ benefits go far beyond the basics.

In an analysis of studies done primarily since 2004 inAdvances in Nutrition, the author suggests that apples’ rich concentration of antioxidants and phytochemicals could help ward off cancer, cardiovascular disease, asthma and Alzheimer’s disease. They could even have positive effects related to cognitive decline seen in normal aging, diabetes, weight management, bone health, pulmonary function and gastrointestinal protection.

In addition, findings from a Dutch study of more than 20,000 people in the September issue of Stroke: Journal of the American Heart Association, brought more good news. The study found that a high intake of apples, pears and other white-fleshed fruits and vegetables reduced the risk of stroke by 52 percent. The researchers said that each 25-gram increase (just shy of an ounce) in white fruit and vegetable intake per day was linked with a 9 percent lower risk of stroke. Other white-fleshed produce, including cauliflower, bananas, chicory and cucumber, had the same effect, but apples and pears were more commonly eaten.

Nutrition experts recommend eating apples with their skin: Nearly half of an apple’s vitamin C is just below the skin’s surface, and the skin also has most of an apple’s insoluble fiber content.

Apples come in hundreds of varieties; some are better for baking or sauces; others are better for eating fresh. An Ohio State University Extension fact sheet, “Selecting, Storing, and Serving Ohio Apples,” available to download free online at http://ohioline.osu.edu, offers your best bets for uses of more than a dozen Ohio apple varieties. It also suggests storing apples in the refrigerator (32 to 35 degrees F is ideal) in a perforated plastic bag. It’s best to wash apples immediately before eating or adding to a recipe by rinsing in cool water.

The U.S. Apple Association offers even more information to chew on at its website, http://www.usapple.org/consumers/.

Chow Line is a service of Ohio State University Extension and the Ohio Agricultural Research and Development Center. Send questions to Chow Line, c/o Martha Filipic, 2021 Coffey Road, Columbus, OH, 43210-1044, or filipic.3@cfaes.osu.edu.

Posted 2/13/2012 8:38pm by Becky Kornmeier.

Winter cooking can be a challenge. Cooking seasonally and locally when markets are stacked with piles of peppers and bushels delicious corn is easy. But what about when it’s cold outside and local growing slows down or stops completely? Since seasonal winter produce in our area consists mostly of hearty greens, root vegetables, and squash seasonal winter cooking means a narrower range of ingredients if you want to avoid produce that has been flown in from a different hemisphere. These tips will help you adjust your winter cooking to the season.

It's obvious, but the best way to keep your winter cooking interesting is to find new ways of preparing it, so what better time to cook up those recipes you’ve been meaning to try? Looking for ideas?


 Have fun with root vegetables

Braised Root Vegetables:  Root vegetables become tender and deeply flavored when cooked slowly in a bit of liquid. You can cook one kind or, better yet, a mixture of root vegetables for a hearty side dish or casual vegetarian main dish.

Grilled Root Vegetables: Root vegetables aren't the first thing most people think to grill, but they can be delicious when cooked over an open flame. They develop a crusty exterior and their starches get a bit sweet and nicely tender (even fluffy!) inside. Cook small root vegetables whole; halve or thickly slice bigger root vegetables. Brush them liberally with vegetable or olive oil, sprinkle with salt, and cook on a meidum-hot grill until grill-marked and tender, about 10 minutes per side.

Mashed Root Vegetables: Mashed potatoes are well known, as are mashed sweet potatoes (often sweetened with brown sugar). Other root vegetables like parsnips, turnips, and celery root are also delicious mashed - either on their own or with the more traditional potato.

Root Vegetable Chips: The word "chip" brings to mind potatoes, but all root vegetables can be fried up into crisp, delicious chips for fun, homemade snacks.

Root Vegetable Fries: Cutting root vegetables into sticks and frying or baking them works best with the starchier root vegetables like potatoes and sweet potatoes.

Root Vegetable Hash Browns: Root vegetables are delicious shredded and cooked until browned and crispy. Make big slabs of root vegetable hash browns or more delicate patties, as you like


Play with your Condiments

Not only do condiments offer flavor, they contribute color, texture and aroma to a dish. And they speak of culture and history. Here are a few to try in the winter months:

Malt vinegar: This brown vinegar made from malted barley is a favorite sprinkle on fish and chips in England (and Rhode Island too). Consider using in place of other vinegars in sauces, salad dressings

Soy Sauce: Fermented from soybeans, wheat flour, water and salt, soy sauce adds depth and complexity to foods. Soy sauces come in a range of flavors and intensities. Japanese soy sauce tends to be lighter than Chinese versions. Use in marinades for chicken, beef, fish; pour as a dipping sauce for sushi; use as a secret ingredient in meatloaf; jazz up a vegetable stir-fry with a few spoonfuls.

Red Hot Pepper Sauce: Made with chilies, salt and vinegar, different Latin hot sauces give heat to all sorts of dishes, from chili stews to tamales. Plus gumbo, stewed greens and chicken wings.

HERBS

You can find or grow fresh herbs even in winter months! You can also use dried if that’s what you have on hand.

  • Basil: combines well with most vegetables. Is great in pasta sauce, stews, soups and for making pesto.
  • Bay leaves: great in soups.
  • Chives: combines well with potatoes and tomatoes. Is great in dips, spreads, soups and salads.
  • Cilantro: good in Mexican or Asian dishes, dressings and salsas.
  • Dill: great on tomatoes, potatoes, carrots and green beans. Also good in soups, casseroles and sauces.
  • Marjoram: great in veggie burgers and combines well with carrots, green beans, potatoes and spinach.
  • Mint: good on carrots, fruit salads, tabouli and in beverages like tea.
  • Oregano: combines well with tomatoes and peppers and is good in pasta sauces.
  • Parsley: good in potato salad, other salads, dressings, soups and tabouli.
  • Rosemary: good on roasted potatoes, in soups, stews and tomato dishes.
  • Sage: good in soups and salads.
  • Tarragon: good in vinaigrette dressings and sauces.
  • Thyme: good on potatoes, tomatoes, lima beans and summer squash. Nice in soups.

Some great herb combinations are:

  • Parsley, chervil, chives and tarragon: great in salads.
  • Basil, parsley and tarragon: another good combination for salads.
  • Thyme, oregano, rosemary and savory: great on pizzas and in stews
  • Basil, bay leaf, marjoram, oregano and parsley: nice in tomato sauce.
  • Basil, parsley and savory: good on vegetables.
  • Basil, dill and parsley: great for tofu scrambles.

This winter, keep your cooking seasonal - even if just a little bit.  When it seems that there's no end in sight of cool weather crops and root vegetables, hopefully these tips will help jazz things up a bit.

Hope to see you at the Market!!

Winter Market Hours:

Saturday 9am until 1pm

 

Posted 2/10/2012 5:13pm by Becky Kornmeier.

HELLO!

This is New and Exciting for us! We have never blogged before. Be sure to check back for the latest updates about the Toledo Farmers' Market!!!

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