Farmers Market Corner
by Erin Sweeney
Food AND Medicine
This is a great time of year for enjoying fresh, local produce, baked goods, dairy, meat and more at your local farmers markets. During the 2014 growing season, we wanted to share information with readers of The Weekly about the many farmers markets in this area. Each week, vendors or customers from local farmers markets will share tips and photos about unfamiliar foods you can find at your local markets, fun recipes to try with seasonally available produce and highlights about specific farms you can meet at the markets.
You can find a full list of farmers markets in this area at the Maine Federation of Farmers Markets website, mainefarmersmarkets.org/shoppers/. In addition, three local markets offer a 25 percent matching discount for customers paying with SNAP/EBT(sponsored by Food AND Medicine).
Visit these farmers markets:
• Bangor Farmers Market, 11 a.m.-2 p.m. Sundays, Harlow Street parking lot across from the library.
• Ohio Street Farmers Market, 2-6 p.m. Wednesdays, Bangor Grange across from Finson Road. • Brewer Farmers Market, 8 a.m.-1:30 p.m. Saturdays, Brewer Auditorium parking, Wilson Street.
Each market has unique activities and features that any market customers can enjoy. Bangor accepts credit and debit cards.
Bangor and Brewer have bi-weekly taste tests of seasonal recipes through the city of Bangor Public Health and Wellness.
Ohio Street has weekly taste tests.
And, Ohio Street and Brewer have a Market Kids Club which offers children $2 tokens (for free) to do their own shopping at the markets. Plus, they get taste tests and fun activities with the University of Maine Cooperative Extension 4H program.
Shopping local means eating what farmers have available during that season. Some market
vendors have products year round, such as meat, dairy and baked goods. Vegetable vendors have produce seasonally, based on what crops prefer cooler and warmer weather, and how long it takes certain crops to ripen. Right now, the markets are full of many varieties of delicious greens, which can be started early in the season because they are hardier crops. Look for any type of greens to go with this recipe. Farmers have a wide variety to choose from.
This week’s recipe:
Thai-style peanut sauce with honey from Fail Better Farm in Etna
Tastes great on any of the greens currently available at markets, including bok-pac choi, kale,
swiss chard, radish and turnip greens.
1/4 cup honey
1/4 cup smooth peanut butter
3 Tbsp soy sauce
2 Tbsp peanut oil or olive oil
1 tsp fresh ginger root, minced, or ginger powder
2 tsp fresh or jarred garlic, minced
1 tsp red pepper flakes (optional)
1 Tbsp sesame oil (optional)
2 Tbsp rice vinegar (optional)
Combine everything in a medium bowl. After veggies are sauteed or stir-fried, add sauce to wok or skillet to heat and then combine with cooked veggies.
Erin Sweeney is the agriculture organizer at Food AND Medicine, a nonprofit located at 20 Ivers St. in Brewer. For information, email firstname.lastname@example.org, call 989-5860 or visit foodandmedicine.org.