A friendly reminder that The Cape Ann Farmers Market is happening this Thursday at Stage Fort Park from 3-6:30PM, and there is free parking! 

NEWS!!! The Seafood Throwdown  i s looking for participants. Read more about it below for how to enter. Spread the word and share this eblast with someone you may know who would be interested!

Looking forward to another great market & thanks again for supporting the Cape Ann Farmers' Market! 

 

 

  • Arugula
  • Asparagus
  • Basil
  • Beets & Golden Beets
  • Blueberries
  • Broccoli
  • Carrots
  • Chinese Cabbage (Joi Choi)
  • Chinese Cabbage (Tatsoi) 
  • Chives
  • Cilantro,bunched
  • Corn
  • Fennel
  • Garlic Scapes
  • Green Beans
  • Hoop House tomatoes 
  • Kale
  • Kousa
  • Lettuce, Boston 
  • Lettuce, Green 
  • Oregano 
  • Parsley 
  • Patty Pan
  • Peaches
  • Peas, snow
  • Peas & Pea Shoots
  • Potatoes
  • Radishes
  • Raspberries (black & red)
  • Rhubarb
  • Scallions
  • Spinach, loose
  • Squash & Squash Blossoms
  • Strawberries
  • Summer Squash, Yellow Straight Neck
  • Sweet Cherries (red & yellow)
  • Swiss Chard 
  • Thimble Berries
  • Turnips, Hakurei
  • Zucchini & Golden Zucchini


 



INGREDIENTS
makes about 1-1 1/2 cups

1 big bunch of kale, rinsed, ribs removed and torn into large pieces.
3/4 cups EVOO, 2 tbls of which was Meyer lemon olive oil
1/2 cup Parmigiano (micro-planed)
2 cloves of garlic, smashed and rough chopped
1/2 cup pine nuts
Salt & Pepper to taste
1 tablespoon lemon juice, fresh


DIRECTIONS
1. Blanch the kale in boiling salted water for about 3 minutes and chill down in a cold water bath, drain and squeeze excess water. Place into small work bowl of food processor and pulse to start breaking up the kale, add rough chopped garlic, process, add pine nuts, pulse several times. Slowly add the olive oils and lemon juice, process until everything is broken down. It will never be real smooth. Finally add the cheese and pulse a few times. Season with salt and pepper. If serving with pasta grate a little extra cheese over and add EVOO to the hot pasta, toss with pesto, serve with additional grated cheese.

2.These are the basics of my recipe and the way that I prefer it, but you can add more garlic, lemon, or oil if you like.



throwdown
 

Are you a chef, caterer, line cook, or an aspiring chef? Have you been dreaming about being a part of a cooking competition? Have you always dreamt of the day Bobby Flay walks up to you and asks "are you ready for a Throwdown?" Well? ARE you ready for a Throwdown? We are not promising Bobby Flay, but a bonafide Throwdown and we want you!

 

Now in its 8th year, Seafood Throwdowns are friendly cooking competitions designed to bring communities together while helping the public better understand the ecological, social, food system, and economic importance of locally caught seafood and community-based fisheries.

 

Two local chefs compete in a cooking competition inspired by local seafood. Each participant brings only their favorite cooking vessels/utensils, presentation plates and three of their favorite ingredients. Once there, they discover the secret seafood ingredient, given $25 and 15 minutes to use the farmers market as their pantry, and then an hour to prepare, cook and plate their dish for 3-5 judges. The chefs also make enough to offer a small tastings to the public. Each dish will be judged based on four criteria:

  • Taste - 10 points
  • Originality - 5 points
  • Presentation - 5 points
  • Using the entire animal - 10 points

Rest assured you won't be alone. There will be an emcee to give you a play by play of what is happening. And always a great audience cheering on the chefs and waiting for their creations with baited breath. We encourage you to look at photos of past Seafood Throwdowns on flickr http://bit.ly/NAMAflickr.

 

You'll have great exposure; can bring marketing materials from your restaurant, cafĂ©, or food store you represent. And you get to take home some bragging rights when you win!! That, and a few more goodies courtesy of NAMA and our friends. This event is free to the public and will take place during the farmers market on Thursday, August 20th at the Stage Fort Park on August 20th. 

 

So... what do you say? Are you ready for a Seafood Throwdown?

 

For more information or to get started, please contact Cynthia Bush by email  Cynthia@namanet.org or by phone 978-281-6934, extension 2. For more information, please visit https://namanet.org/our-work/market-transformation/seafood-throwdown

 

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WITH SOMEONE YOU KNOW WHO MAY BE INTERESTED!

 

 

We have CAFM Memberships?
Farmers' markets cannot subsist on vendor fees alone. To help offset the overhead costs and continue growing our community outreach program, we need your financial support. JOIN TODAY! and view your member benefits and discounts!
 
Did you know you can use your SNAP/EBT benefits?
You can use SNAP/EBT to purchase any food items at the market other than hot, prepared foods. We also accept WIC Coupons, as well as Senior Farmers' Market Coupons.
Thank you for your continued support of the Cape Ann Farmers Market.

Please share this newsletter with friends in support of the continued success of the market,  local farmers and vendors, and visit our website for more information on how to become a member and all the perks you get with a CAFM membership.
 
Sincerely,

Niki Bogin, Market Manager
Cape Ann Farmers Market
(978) 290.2717
capeannfarmersmarket@gmail.com
capeannfarmersmarket.org
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