That’s how Stout Oak Farm does it!
Kate Donald setting up Stout Oak Farm for a May Exeter Farmers’ Market
A common question Kate gets at the market is, ‘How do you get your greens so clean?’ Kate’s response: “We harvest carefully so we don’t get any weeds into the mix. We double rinse our baby greens, and then spin them dry using a washing machine on spin cycle.”
“Many of our conversations with customers at market are about cooking,” says Kate. They often post recipes on their website that help answer questions like the best variety of kale to choose for juicing, the best way to cook Patty Pan squash, or if you eat Tat Soi raw or cooked (or what Tat Soi is?).
“At this time of year, people are talking about how their vegetable gardens are doing,” she explains. “They bought seedlings at the market in the spring, and now they are comparing notes about how their tomatoes are growing, or which eggplant variety is doing the best.”
All these welcome questions help the farm to stay connected with customers throughout the season, and help dish up new cooking ideas from the market to the plate. The latest dinner inspiration? Stir fry with Napa cabbage and toasted sesame oil.
Need details? Just ask!
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Sass-A-Frazz Salsa Wins the Durham Salsa Contest
Salsa Contest Winner Mary Paino of Rye, NH, with her prize tote full of market goodies
Congratulations to Mary Paino of Rye, who took the title at Monday’s 4th Annual Salsa Contest at the Durham Farmers’ Market! Mary’s winning salsa was one of six that were sampled.
Honorable Mention goes to Brenda Pardis of Hampton who generously submitted three different salsas for consideration (one peach, one corn and bean, and one spicy smoky salsa that was a big hit and surprisingly popular with the kids who voted.)
Mary shares her winning recipe – all ingredients were purchased at Saturday’s Portsmouth Farmers’ Market!
8 cups of tomatoes
1/2 cup cilantro
1 cup husk tomatoes
2 red peppers
1 hot pepper
2 ears of corn
2 cups of watermelon
1 1/2 cup tomatillos
cracked pepper and
Seed peppers and roast with pepper, coriander and olive oil. Drain and save oil and put the peppers in the fridge, (do this the day before). Remove corn from the cob, add oil saved from the peppers and saute 5 minutes. Put in fridge to cool. Chop onion, tomato, jalapeno, cilantro, and juice the limes. Once all the ingredients are chopped drain and save the remaining liquid, and put the chopped mix in the refrigerator. Put liquid (2 cups) in blender with peeled roast pepper and puree. Put in fridge. Halve the husk tomatoes, chop tomatillos, and thin shred radishes. When ready, mix all ingredients together 1 hour before serving.
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A Loss in the Community Honoring Judy Levis
With fond memories, the Seacoast Growers Association honors the recent passing of long-time market community member Judy Levis of Maplevale Turkey Farm and Orchard. Judy was an integral part of the farmer’s market for 20 years and served on the SGA Board of Directors. Perhaps best remembered for their turkey pies and chocolate chip cookies, the presence of Maplevale Farm at the market has been missed in recent years. We are sorry to hear of Judy’s passing and send warm wishes to the Levis family.
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Durham Closed Monday
The Durham Farmers’ Market will be closed in honor of Labor Day on Monday, and resume normal operations the following week (September 14th).
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Have a wonderful holiday weekend
& we’ll see you at market!
(except not on Monday…)