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Robin Timm Over the years I have been telling you to keep your money in the community and Buy Locally grown produce and handmade goods. I know you have been supporting us at the Farmers Market and on our farm. Now the City of Platteville is joining us in promoting local fare. On the Wednesday before Thanksgiving, our Main Street Program called and said one of the Main Street building owners would like to offer an empty store front to the Farmers Market. Yahoo! I have been dreaming of a winter market and wondering where it could happen and poof, dreams can come true. As many vendors have sold or donated there extra produce, this market will feature mainly artists. There will be some produce, a few potatoes, some garlic, maybe squash. I look at this as a practice run. With some planning we could have a great winter market featuring honey, eggs, spinach, potatoes. Next year we will be looking at an extra row of potatoes and a few more hills of winter squash to get us through the winter market. Below is a press release for our market. Please pass this on to your friends and families and join us, Saturdays on Main Street in Platteville.
The Platteville Farmers Market HomeGrown and HandMade Make a New Year’s Resolution to Buy Local & START NOW! Platteville’s Own Buy Local Holiday Market Every Saturday in December 60 E. Main Street
10 am
to 2 pm Are you concerned about the safety of the food you feed your families, the toys you give your children or the art you put in your home? When you purchase locally grown and produced foods and art you get quality products directly from the farmer or artisan.
This December, the Platteville Main Street Program will sponsor a Saturday Buy Local Market on Main Street. A variety of vendors will set up their wares in a nice warm storefront on Main Street.
You will recognize some of your Farmers Market friends: Valerie Clark will have her gemstone and Swarovski crystal jewelry, Heidi Dyas-McBeth will be there with her garden photo greeting cards and Robin Timm will have handmade soap and that glorious garlic. Hap Daus is bringing a new line of hand made wood products, Beth Molesworth will bring her Island style jewelry and Beth O’Connell will have her natural line of soaps and sundries. Photographers, potters and more may join us throughout the month.
When you Buy Local you know where and how the products are made. Most vendors I know love to talk about their art, be it jewelry making, photography, mosaics or gardening. For me, the best part of the Farmers Market is connecting people with their food. Come talk to us on Saturday to find out what we do in the winter to prepare for that first May market.
When you Buy Local you support the economy of your own community. What better way to circulate your money than right here in Platteville. Save your gas money for that visit to grandma and walk down to Main Street for your holiday shopping.
When you Buy Local you help the environment. Who wants food that has traveled thousands of miles, before it reaches your table or expensive art that may arrive damaged? Come pick up your goods directly from the source.
Please join us this December and discover some of the talent in your community.
For more information on the December Buy Local Market, contact Robin Timm at jdrt@mhtc.net or Wade Udelhoven at pvmainst@yahoo.com
Maybe you will find some dried herbs or tomatoes that work well in these fun winter recipes.
Sweet Pepper Pizza 3 Tbsp olive oil 1 cup thinly slivered red onions 2 each red and yellow bell peppers, roasted (You can use frozen roasted peppers) 1 Tbsp minced garlic 1 Tbsp finely chopped fresh rosemary or 1 tsp dried 3 Tbsp slivered fresh basil leaves or 1 tsp dried (Thai basil is nice dried) 1 Tbsp finely chopped fresh thyme or 1 tsp dried Salt and freshly ground black pepper, to taste 1 pizza crust Heat the oil in a large skillet over low heat. Add the onions and peppers; cook for 30 minutes. Add the garlic, rosemary, basil, thyme, salt and pepper. Cook, stirring occasionally, until the vegetables are very soft and wilted and resemble marmalade, about 15 minutes more. Cool the mixture to room temperature. While mixture is cooling, prepare crust. Crust: 1/2-cup warm water (105º-115ºF) 1/2 package yeast (1 & 1/8 tsp) 1 tsp sugar 1 tsp salt 1 Tbsp vegetable oil 1 cup whole-wheat flower 1/4 cup gluten Dissolve yeast and sugar in warm water. Let stand for 5 minutes or until yeast starts bubbling. Stir in remaining ingredients, beat vigorously for 20 strokes. Let rest about 10 minutes. Preheat oven to 425° F. Oil a 9 inch pie pan or baking dish. Spread pizza dough over bottom of pan and up sides. Fill with pepper mixture. Bake pizza for 15 to 20 minutes. Let sit for 5 to 10 minutes then cut and serve. Serves 2. Pasta and HerbsThis recipe will be
different, every time you make it. Mix up the herbs, try them all or
change the amounts. Create your own herbal magic. 1 Tbsp chopped fresh Italian parsley 1 Tbsp chopped fresh basil or 1 tsp dried 1 Tbsp chopped fresh chives with blossoms, if you have them 1 Tbsp chopped fresh chervil or 1 tsp dried 1 Tbsp chopped fresh tarragon or 1 tsp dried 1 Tbsp chopped fresh sage or 1 tsp dried 1 Tbsp chopped fresh oregano or 1 tsp dried 1 teaspoon chopped fresh marjoram or 1 tsp dried 1 Tbsp chopped fresh thyme or 1 tsp dried 1 Tbsp chopped fresh rosemary or 1 tsp dried 1/2 cup extra-virgin olive oil 2 cloves garlic, peeled and finely chopped 1/2 teaspoon red pepper flakes
1 pound firm tofu, cubed Heat oil in a frying pan and brown tofu. Set aside. In a medium saucepan, sauté garlic in olive oil. Add the herbs, pepper flakes and beans. Turn heat to low. Using a wooden spoon, gently stir until herbs turn bright green and beans are heated through, about 3 to 5 minutes. Cook pasta according to package instructions or until al dente. Drain, leaving some moisture clinging to pasta and place in a warm serving bowl. Toss tofu and herb mixture over pasta, adding salt, if desired and several grindings of coarse black pepper. Serve immediately with an optional sprinkling of Parmesan cheese. Serves 4 to 6
Aztec Hot Chocolate I found this recipe on the Internet. It is very sweet with a bite from the peppers. Give it a try. You may want to add some milk, if you don’t like dark chocolate. 2 cups water 1 Tbsp sugar 1 Tbsp honey Pinch of ground ginger Pinch of ground cloves Dash of crushed red pepper 1/4 cup unsweetened cocoa 1 tsp vanilla extract In a small saucepan, combine water, sugar, honey, ginger, cloves and red pepper. Heat to boiling, over medium-high heat. Reduce to medium and simmer 3 minutes. Remove from heat. With wire whisk, sir in cocoa and vanilla and stir briskly until frothy. Strain into warm cups. Makes 2 to 3 servings.
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