by Lois Baxter
Special to The Weekly
Welcome to the Farmers Market Corner. This is a great time of year for enjoying fresh, local produce, baked goods, dairy, meat and more at 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 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 learn about at the markets.
Did you know there are 12 farmers markets in Penobscot County? Find out which ones they are
at the Maine Federation of Farmers Markets at mainefarmersmarkets.org/
Three of those local markets offer a 25 percent matching discount for customers paying with SNAP/EBT (sponsored by Food AND Medicine). They are Bangor Farmers Market, 11 a.m.-2 p.m. Sundays at Harlow Sreet parking lot across from the library; Ohio Street Farmers Market, 2-6 p.m. Wednesdays at the Bangor Grange across from Finson Road; and Brewer Farmers Market, 8:30 a.m.-1 p.m. Saturdays at the Brewer Auditorium parking lot, Wilson Street.
The vegetable of the week is cherry tomatoes. Cherry tomatoes are one of the easiest crops to grow and are great for patio pots. All you need is a pot, at stake, some potting soil and
fertilizer, and you can have an abundant supply of tomatoes at your fingertips.
Cherry tomatoes come in several varieties. For example, Sun Gold is a common yellow tomato and Sugar Snack is a red variety. Cherry tomatoes can be eaten as a snack, with dip, roasted, in a salad, or cooked into fresh tomato sauce to serve over pasta. They are low in sodium, fat and cholesterol and a good source of vitamins and minerals such as Vitamin E and potassium.
This week’s recipe, courtesy of domesticateme.com, is:
Angel Hair with Cherry Tomato Sauce, Mozzarella and Basil
3 Tbsp olive oil, divided
5 cloves garlic, slivered
1 pint red cherry tomatoes
1 pint yellow cherry tomatoes
1 ¾ tsp salt
¾ tsp crushed red pepper flakes
1 pound angel hair pasta
1 Tbsp salt
¼ cup spaghetti cooking liquid
7 ounces cherry-sized mozzarella balls
½ cup fresh basil, chopped
Bring a large pot of water to boil.
Prepare sauce by slicing three-fourths of the tomatoes in half leaving the remaining ones whole for texture.
Heat 2 Tbsp olive oil in a large saucepan. Add garlic and saute over medium heat for approximately 3 minutes.
Add tomatoes, salt and chili flakes and cook aproximately 12 minutes, stirring occasionally until
tomatoes are softened.
Once you add the tomatoes to saucepan, start cooking the pasta. Add 1 Tbsp salt to boiling water and add the pasta. Cook to al dente. Drain the pasta, reserving ¼ cup of the liquid. Return pasta to pot and toss with 2 Tbsp oil. Set aside while you finish the sauce.
Using the back of a spoon, gently crush some of the tomatoes to release their juices. Add the ¼ cup of reserved cooking liquid and simmer 5 minutes until slightly thickened.
Pour the tomato sauce over pasta and toss to coat. Stir in the halved mozzarella balls and
chopped basil and serve immediately. Makes 6 servings.
Lois Baxter is a Volunteer at Food AND Medicine, a nonprofit organization located at 20 Ivers St. in Brewer. For information, email firstname.lastname@example.org, call 989-5860 or visit at foodandmedicine.org.