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Tomorrow at the Market: What Does Local Food Mean to You?

Please see below this week’s Hollywood Farmers Market Newsletter. See you all tomorrow

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Fresh and local

What does “local food” mean to you?

If you purchase your vegetables directly from the farmer who grew them—like you can at the Hollywood Farmers’ Market—you are participating in the “local food movement.” You can even call yourself a “locavore”—a person interested in food that is locally grown. Unlike most produce you find at the grocery store, local produce is picked ripe and, therefore, contains a higher level of nutrients than food that comes to us by truck from hundreds or even thousands of miles away.

An online article from South Source explains how the food shipped by truck loses its nutrients: “To keep food from spoiling during these long trips, some produce is picked before it has had a chance to fully ripen – and absorb nutrients from its surroundings. This practice allows the fruits and vegetables to ripen in transit and ensures that consumers get fresh, ripe produce year round, but according to the United States Department of Agriculture, it causes the produce to lack in the nutrients that would be present if it was allowed to ripen on the vine.

Purchasing local food is also healthier for the environment. Again, from Second Source: “The average 18-wheeler gets roughly five miles to the gallon. To move produce 1,500 miles would burn around 500 gallons of diesel fuel, which is a lot of gas to burn to get a tomato that most Americans could grow in their backyards”—(or buy from their local farmers’ market).

Tuckey's Mountain Grown at the Hollywood Farmers Market

Tuckey’s Mountain Grown at the Hollywood Farmers Market

Featured Farmer: Tuckey’s Mountain Grown
Berries, fruits and vegetables—these are what Kevin Tuckey and his team bring to the market from Biglerville, Pennsylvania, a small farming community located about 15 miles northwest of historic Gettysburg. The Tuckey family has been farming their land for four generations! We are lucky to be able to share in this crop, since the Tuckey family visits many farmers’ markets in Maryland, Pennsylvania, Delaware and Virginia.

New Vendor: Martha’s Jams
Martha Allen has been making jams and jellies for friends and family since the 1980s. In 2007, a friend who loved her jams told her she should sell them at farmers’ markets and special events in the region. She started with six or seven flavors and has expanded to more than 50. These include traditional and tropical options such as strawberry, blueberry, mango, and guava along with many exciting flavor combinations like mango jalapeno.

Marthas Jellies

Martha’s Jams

She uses locally grown produce for as many of her jams as possible. There are sugar-free options available for the health conscious.

Stop by her table and ask her for recipe ideas!

Market Volunteer: Robert Boone
In addition to being a produce and honey vendor, Robert is a founding member of the Board of Directors of the Hollywood Farmers’ Market and a long-time resident of North College Park. He doesn’t have to go far to his half-acre farm—called Morning Glory—just out his back door, down the steps, and through his gate.

For the last several years, Robert has been studying the “food system,” the ways in which our food is made and sold, and how it impacts our nutrition, health, and economic development. Robert is especially concerned about the widespread use of pesticides on foods and the disappearance of pollinators due to the use of pesticides.

“Once I started to understand, I saw an opportunity to take action,” he says. This action included starting a farm of his own. As Robert says, “The only way you know what you are eating is to grow it yourself or get it from a person you know who is growing it.”

Robert also is a backyard beekeeper, with three healthy bee hives. If you catch Robert at the right time of the year, you may be able to buy some of his delicious honey!

Robert Boone at his College Park farm

This week’s Vendors

1. Uptown Bakers
2. SunSplash Farm
3. Pleitez Farm
4. Legacy Manor
5. Shlagal Farms
6. Calvert Farm
7. Morning Glory Farm
8.  Ferguson Family Farm
9. Phil’s Dills
10. Ear Gear
11. Silent Beading
12. Tuckey’s Mountain Grown
13. Caspari Farm
14. Martha’s Jams
15. Coffee Barn
16. Tiffany’s Oven
17. Christiane’s Knits and Gardens
18. Create Peace Jeweleries
19. Eastern Delights
20. Heavenly Created Dessert
21. Chic Expressions
22. Ozlem Crafts
23. Henna Art

Featured Produce: Brussels Sprouts
Experts say these mini-cabbages are packed with protein, vitamins A and C, potassium and calcium. They also contain a phytochemical called indole, which along with vitamin C, may help prevent cancer. In fact, that’s why nutritionists recommend against boiling this vegetable: boiling apparently lowers the anticancer compounds considerably. Better is to steam or stir-fry them.

Recipe of the Week: Brussels Sprout and Apple Hash
Ingredients
3 tbs unsalted butter
Half a medium white onion, finely diced
Kosher salt
One crisp apple, such as a Pink Lady, peeled, cored, and finely diced
One pound Brussels sprouts, cleaned, bottoms trimmed, and sliced about 1/4 inch thick (about 4 cups sliced)
2 fresh sage leaves
1/2 teaspoon minced fresh rosemary leaves
2 tsp champagne vinegar (or apple cider vinegar)
2 tsp honey

Directions
1. Melt the butter in a large skillet over medium heat. Add the onion and a pinch of salt and cook until beginning to brown, about 4 minutes.
2. Add the apple and a pinch of salt. Raise the heat slightly and cook, stirring occasionally, until the apple starts to brown, about 2 minutes.
3. Add the Brussels sprouts, a big pinch of salt, the sage, and rosemary, and cook, stirring occasionally, until sprouts are wilted and well browned, about 10 minutes.
4. Add the vinegar and honey and toss to coast, scraping any delicious browned bits from the bottom of the pan. Taste and adjust the seasonings; it will likely need more salt, and you may also want to add more honey or vinegar to suit your taste. Serve hot.

• Turn heat up to high. Add the stem sections of the broccoli and stir-fry. Pour in the rice wine and water and toss, about 30 seconds, then cover and cook about two minutes until stems are tender.
• Add the florets and leafy sections, and toss over high heat, cooking until tender.
• Add the premixed sauce and toss lightly for 15 seconds.
• Add toasted pine nuts.
• Toss again and put into serving bowl.


Hollywood Farmers Market is located at the Hollywood Shopping Center (near REI) on Saturdays from 8am to 12 noon. Email: Hollwoodmarketcp@gmail.com. Phone: (301) 659 – 6295 Like us on the FaceBook: https://www.facebook.com/hollywoodmarket
Copyright © 2013 Hollywood Farmers Market, All rights reserved. www.Hollywoodmarket.org

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