Community Table Visitors
This week’s community table
This winter, the Market is sponsoring a free table for various community organizations each week at the market.
This week, we have Medford Special Education Parent Advisory Council (SEPAC). Their motto is “Where Everyone Belongs” and they advise the District on matters that pertain to the education and safety of students with disabilities by seeking input from the Special Education parent members. To learn more, check out their Facebook page.
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Market Manager’s Musings & Entertainment
This week’s entertainment and market run down
I am so excited to be the market manager for Medford’s first ever Winter market season! There are some new and exciting vendors joining us as well as some of our favorite vendors from the summer season. Please stop by and visit me at the manager’s table tomorrow.
We couldn’t be more thrilled to welcome our favorite storyteller! Miranda is a skilled musician too, she will be at the market from 3:30-5, don’t miss her! You can learn more about there on her blog.
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Relevant Recipes
Curry Squash & Tofu
3 tablespoons curry powder
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
1 14-ounce package extra firm organic tofu
4 teaspoons extra virgin olive oil or coconut oil
1 large delicata squash
1 medium onion, halved and sliced
2 teaspoons grated fresh ginger
14 ounces coconut milk
1 teaspoon maple syrup
8 cups coarsely chopped kale and/ or chard
1 tablespoon lime juice
Combine curry powder, salt and pepper in small bowl. Blot tofu dry and cut into 1-inch cubes. Toss tofu in bowl with 1 teaspoon of spice mixture. Heat 2 teaspoons oil in large skillet over medium-high heat. Add tofu and cook for 8-10 minutes until browned, stirring occasionally. Transfer tofu to plate. Heat the remaining oil over medium-high heat. Add squash, onion, ginger and remaining spice mixture. Cook until squash is lightly browned, stirring for about 3 minutes. Add coconut milk and maple syrup and bring to a boil. Add the kale and/or chard while stirring until slightly wilted, about 1 minute. Return tofu to the pan, cover and cook until the squash and greens are tender, 3 to 5 minutes. Remove from heat and add lime juice. Serve over rice or quinoa.
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