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 beets. Beets are one of those vegetable that people turn
their noses up at when mentioned. I love beets. Beets are highly nutritious and “heart healthy”
root vegetables. Certain unique pigment antioxidants in this root as well as in its top-greens
have found to offer protection against coronary artery disease and stroke; lower cholesterol
levels within the body and have anti-aging effects. There are several varieties of beets from
the popular dark red variety to the candy beet which is has pink and white rings. Beets can
be prepared in many different ways from the early season sautéed greens to the end of season pickled beets. They can be eaten raw, steamed, roasted, boiled, baked or made into juice. Try them, you just might like them.
This week’s recipe, from a vegan friend, is a unique and healthy way to use beets:
2 large beets, peeled
3 large eggs
⅔ cup brown sugar
½ cup oil
2 teaspoons vanilla
1¼ cup dark chocolate cocoa powder
¾ cup flour
1 teaspoon baking powder
½ teaspoon sea salt
1 cup dark chocolate chips
Cook the beets until they are soft enough to easily pierce with a fork. Drain, peel and puree
them. In a large bowl whisk together the egg, oil and sugars. Add the vanilla and beet puree. Mix in dry ingredients until combined. Add chocolate bits. Pour batter into a 9-inch by 13-inch greased pan or one covered with foil or parchment paper. Bake approximately 30 minutes until a toothpick inserted into center comes out clean.
Cool completely before cutting. The brownies will keep in an airtight container for three days.
Lois Baxter volunteers at Food AND Medicine, a nonprofit organization at 20 Ivers St. in Brewer. For information, contact firstname.lastname@example.org or 989-5860, or visit foodandmedicine.org.