Week 3 Newsletter

Greetings!
  
The good news:  The forecast for Thursday, June 30 promises to be better than last Thursday!
The better news:  We are starting to develop a rhythm to the market, and one of the “beats” is this weekly newsletter.  Each week we will let you know which community organizations will have a table at the market, who has generously agreed to provide some entertainment at the market, what the vendors expect to bring to the current week’s market, a note from Mari and now we have another special section to announce.
The best news:  Meghan VanStys and Isabelle Thibault, two rising Juniors from Medford High School, will be contributing an article to the weekly publication.  They are Girl Scouts working towards a Gold Award and have volunteered their writing services for both our enjoyment and our education. They have carte blanche on the topics, and we are excited to see what they come up with each week!  Thank you, Meghan and Isabelle, and Welcome!  
Fruitfully yours, 
The Board of Directors of the Medford Farmers Market
  Susan Fairchild, President
  Michael Quinn, Treasurer
  Heather S. Hannon, Clerk
  Syrah McGivern
  Marc Gurton   

Let Us Entertain You This week’s entertainment and events

This week we’ll be joined by musician Carrie Cheron from 3 to 5pm.  Carrie is a singer/songwriter from Somerville and has played in all sorts of venues in the area. Check out her tunes here!
If you’d like to sing, dance, lead an activity, or otherwise capture the spotlight at our market, send us an email.

Community Table 

This year, the Market is sponsoring a free table for various community organizations each week at the market.  This week the Friends of the Fells will be sharing the community booth with Medford Community Housing. Susan from Medford Community Housing braved the weather last week to talk about her organization and the work that they do – if you missed her you get another chance to learn about all of their amazing work! 
If you’d like to join us at the Community Table, please send an email to us at medfordfarmersmarket@gmail.com 

Notes from the Market Manager A weekly rundown of your farmers market 

medford market bag
Our new market bags!
Some of us are still recovering from a soggy market last week. This week the forecast is
scheduled to be warm and sunny, which means a great day to come down to the market.
This week we’ve got 17 vendors scheduled to attend, and a lot of our regulars are coming back.  You can expect to find tomatoes, lettuce, kale, radishes, carrots, beets, rhubarb, honey, grass-fed beef and an array of treats and baked goods.  Unfortunately strawberry season is drawing to a close so we may not see those. Luckily blueberry season is right around the corner!
We also just received a ton of Medford Farmers Market tote bags.  Stop by the market manager booth to say hi and check them out!

Rhubarb Compote for Meat
Uncommon use of Rhubarb, adapted from Craigie Street Bistrot
1 cup honey
1 cup sugar
1 whole vanilla bean
1 star anise
1 dried hot chili pepper
4 cups (4-6 stalks) rhubarb, but into 1/2 in. dice
1 cup prunes, cut into 1/4 in.dice
2 Tbsp. grated fresh ginger
juice of 1 lemon
Salt, to taste
1.  In a heavy-bottomed saucepan, combine the honey, sugar,vanilla bean, anise and chili pepper.  Cook over medium heat, stirring occasionally, for about 5 min. or until the sugar dissolves and the mixture is lightly caramelized and bubbling.
2.  Remove the pan from the heat (the sugar is very hot) and carefully stir in the rhubarb, prunes, ginger, and lemon juice.  Return the pan to the heat and cook, stirring occasionally, for about 10 min. or until the rhubarb begins to soften.  Remove from heat and let the mixture cool.  Add salt.
3.  Transfer to a covered container and refrigerate.  Sere with meat and poultry.
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