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THE BELFAST FARMERS' MARKET

9 am to 1 pm every Friday
November through Mid-April
231 Northport Ave, Belfast Maine
inside the Aubuchon Hardware Greenhouse on Rt. 1

THE MARKET ONLINE...

F O L L O W on F A C E B O O K
F O L L O W on I N S T A G R A M
VISIT our WEBSITE
FOLLOW THE MARKET ON SOCIAL MEDIA - LIKE AND SHARE POSTS - HELP THE MARKET GROW!!!
~ IMPORTANT REMINDER ~

THERE IS NO MARKET ON FRIDAY 11/29,
THE DAY AFTER THANKSGIVING

This Week at the Market....

GO-EN FERMENTED FOODS

Go-en fermented foods will be at market this week to stock you with all those pre thanksgiving miso needs.  Think like; miso mashed potatoes, miso gravy, miso stuffing, miso and brussel sprouts, miso dressing with spinach, miso honey buttered sweet potatoes, miso and winter squash, miso marinated turkey(you may need the big jar), miso butter, miso pumpkin pie, miso marinated tofurkey, miso cranberry sauce, miso ice cream, miso on a spoon, or maybe just simply miso soup. What ever you want to do with it, we got you covered.  

Also this week only we will have some of our fir tip and porcini miso blend.  Extremely limited batch.  This one tastes like walking through the forest.  Really regretting not making more of this back in June when the fir tips were fresh and young. 

Hope to see you then

TODDY POND FARM

We've got a new fresh sausage recipe this week!

Apple, Sage & Fennel Breakfast Sausage

These would make an excellent day after Thanksgiving breakfast - we would recommend freezing the sausages if you plan to keep them for a week before cooking.

We also have an expanded line-up of fermented vegetables that pair quite nicely with our sausages. 

And don't forget the cheese and yogurt!!

Our raw milk Feta is the perfect addition to your appetizer spread on Thanksgiving day. It is delicious on crackers, toasted baguettes or just on it's own! 

And if cooking a big breakfast for family the day after Thanksgiving isn't your jam, then treat them to our amazing yogurt - plain or vanilla bean. Offer some of granola or fruit to mix with the yogurt and your job is done.



If you can't make it to the market Friday, our farm store is open everyday including Thanksgiving, from 8 am to 6 pm - self serve / honor system. Just a 15 minute drive from Belfast and fully stocked with all of our dairy, meats, eggs, fermented vegetables and locally roasted coffee. We will leave the lights on for you....
 

APPLETON CREAMERY

We were honored to be recognized by the Penobscot Bay Regional Chamber last week for our 25 years in business!



You’ll be the hit of the Thanksgiving party if you bring this cheese. We will have large wheels and small wheels of cows milk Camdenbert and small wheels of goats milk Camdenbert available.

Phyllo-Wrapped Camdenbert with Rosemary and Chutney

Half Moon Farm Cranberry Chutney
1 cup (2 sticks) unsalted butter, melted
1 pound fresh phyllo pastry sheets or frozen, thawed
4 1/2 tablespoons chopped fresh rosemary
1 32- to 36-ounce wheel of Camdenbert

Assembly of cheese and phyllo:
Brush heavy large baking sheet with butter; set aside. Unroll pastry. Cover with plastic wrap and damp kitchen towel. Transfer 2 stacked phyllo sheets to work surface, arranging 1 short side parallel to edge of work surface. Arrange 2 more stacked phyllo sheets on work surface, overlapping long side of first sheets by about 5 to 7 inches and forming rectangle about 18 by 17 inches. Brush pastry with butter; sprinkle 1 1/2 tablespoons rosemary over. Place 2 more stacked sheets atop first set of 2 sheets, then 2 more stacked sheets atop second set of 2 sheets. Brush with butter and sprinkle with 1 1/2 tablespoons rosemary. Repeat layering 1 more time with phyllo, butter and 1 1/2 tablespoons rosemary. (You will use a total of 12 sheets.)
Using sharp knife or scissors, trim phyllo corners, forming approximately 17-inch oval. place Cam in center of phyllo. Spread 1 1/2 cups chutney evenly over cheese. Slide hand under 1 rounded corner of phyllo. Lift phyllo and fold onto top of cheese. Brush folded pastry with butter. Continue to lift phyllo in sections and to fold snugly over top of cheese, brushing with butter and pressing each section to adhere until cheese is wrapped (the top center 2 to 3 inches of cheese will not be covered). Use hand and metal spatula to transfer wrapped cheese to prepared baking sheet.
Place 1 phyllo sheet on work surface. Brush with butter. Starting at 1 long side, fold 1 inch of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry. Roll up strip into coil. Gather bottom edge of coil together, pinching to force top slightly open and forming rose. Place rose atop uncovered center of cheese. Brush with butter. Repeat with 2 more sheets of phyllo, forming 2 more roses. Place atop cheese, covering opening completely. Chill 3 hours. (Can be made 1 day ahead. Cover with plastic; keep chilled.)
Position rack in center of oven and preheat to 400°F. Bake cheese until pastry is deep golden brown, covering roses loosely with foil if browning too quickly, about 25 minutes. (If cheese leaks from pastry during baking, press piece of foil over tear in pastry; continue baking.)
Cool cheese on sheet 45 minutes.
Presentation:
Using metal spatula, transfer warm cheese to large platter. Arrange herbs, dried fruit, baguette slices and apple slices around cheese. Cut cheese into wedges.

Easy variations: use puff pastry instead of phyllo, or use individual premade pastry cups with a chunk of camdenbert and a spoonful of chutney.


And of course, plenty of logs and Granite Kiss and Sterlingtown to grace your cheese platter! Stop by our table for advice on creating easy cheese platters for your holiday guests:  3-5 different cheeses, some chutney and pickles from Half Moon Farm, microgreens from Dig Deep, bagel slices from Plymouth Pond Bakery, apple slices from Mueller’s.

Our farm stand is now closed due to the frigid temperatures. Thank you to everyone who came out to the farm this season! Our next farm event will be Christmas Tree Drop Off Day on Sunday, January 5.
This weekend, we will be at the Harvest Festival in Bangor. And we are looking forward to taking the day off from market, on Friday, November 27.
HALF MOON FARM

HALF MOON FARM WILL HAVE CRANBERRY DELIGHTS FOR THANKSGIVING

CRANBERRY SAUCE and FRUIT SWEETENED CRANBERRY SAUCE; PINTS
CRANBERRY CHUTNEY mildly sweet and fruity--not overly spicy.  1/2 PINTS
CRANBERRY HABANERO JAM;  1/2 PINTS
CRANBERRY GRAPEFRUIT MARMALADE;  1/2PINTS
 
ME WATER BUFFALO CO.

Water buffalo stew meat available now in 1 lb.packs.  Perfect for those chilly days when you just want to come home to a warm meal. With just a few minutes of prep work cutting up your veggies, throw it into a crock pot & a few hours later you'll have a delicious hearty & healthy meal that also happens to be a real crowd pleaser for those seasonal potluck events.
We use: water buffalo stew meat, carrots, potatoes, onions, mushrooms, garlic clove, bay leaf, beef broth & a little corn starch for thickening the broth.



Find us this weekend at the MAINE HARVEST FESTIVAL,  both Sat. & Sun. at the Cross Insurance Center in Bangor, sampling out our water buffalo cheese & sausage. 

DIG DEEP FARM

Celebrate these longer evenings with good food!
Kale, pea shoots, micro greens, nasturtium shoots add lots of flavor and vitality to our late fall lives!
We'll also have a good selection of roots for Thanksgiving day prep!
On the farm we are gearing up for wreath making season - we'll have them available soon at the market!

Winter Market Vendor List & Schedule

Appleton Creamery
Brae Maple Farm (through Dec 20)
Bramble Hill Farm (through Dec 20)
Dickey Hill Farm (2-3 weeks off in Jan) 
Dig Deep Farm
Enchanted Kitchen at Fire Fly Farm / YumBus (through Dec 13, Jan- April 2nd and 4th week’s)
Fryenhagen Maple Syrup (until sugaring around Feb 1)
Gardiner's Honey
Go-en Fermented Foods (once monthly Nov-March - 11/22, 12/20, 1/17, 2/7, 3/6)
Half Moon Farm
Maine-ly Poultry
Meadowsweet Farm (Jan-April)
ME Water Buffalo Co. (through Dec 20 and longer if product allows)
Muellers Fruit Farm (through Nov 22 and longer if product allows)
New Beat Farm (through Dec 27)
Peacemeal Farm
Pemaquid Lobster & Seafood
Plymouth Pond Farm Bakery
Toddy Pond Farm (through Dec 27 or longer if product allows)
Wild Blueberry Hill Farm
MAINE HARVEST BUCKS UPDATE
We just received an update from the Maine Federation of Farmers' Markets, the organization that manages the Maine Harvest Bucks program.
Now that the funding from the USDA FINI grant has been confirmed for the next three years, we will be handing out new vouchers.
We will also be able to accept vouchers with the 3/31/2019 expiration date
anytime through 2021! 


IF YOU ARE LOOKING FOR RESOURCES FOR SHOPPING ON A BUDGET AND HOW TO STRETCH YOUR FOOD DOLLARS, VISIT WWW.MAINESNAP-ED.ORG/SHOP
Copyright © 2019 Belfast Farmers' Market, All rights reserved.


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