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 Street 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 carrots. Carrots are a root vegetable and come in all sizes and
colors. The most common color is a bright orange, but they also come in a rainbow of colors
such as purple-red and yellow. Adding ½ teaspoon of baking soda to the cooking liquid will allow
the rainbow carrots to keep their beautiful color.
Carrots are high in vitamin A which helps eyesight and antioxidants which decrease the risk of heart disease. Carrots can be cooked in many ways such as boiling, steaming, baking, roasting and well as eaten raw or in a salad. Be sure to put carrots on your list for healthy eating.
This recipe was passed down through many generations in my family.
2 pounds (6 cups) julienned shredded carrots
1 cup raisins
2/3 cup mayonnaise or a combination of mayonnaise and sour cream or yogurt
1 tablespoon white wine vinegar
1½ teaspoons salt
2 teaspoons sugar
Pepper to taste
Combine carrots and raisins. Mix together remaining ingredients and toss with the carrots and
raisins. Refrigerate several hours before serving.
For a less sweet slaw, cut the sugar to 1½ teaspoons and increase vinegar to 2 tablespoons. Add 1 teaspoon Dijon mustard. Omit raisins and add 1 teaspoon caraway or poppy seeds. You also may add chopped celery, diced peppers, onions or other vegetables, if desired.
Lois Baxter volunteers at Food AND Medicine (FAM), a nonprofit organization located at 20 Ivers St. in Brewer. For information, contact firstname.lastname@example.org, 989-5860 or visit foodandmedicine.org.