Fresh Picks

15 August 2012 / V2N7

Wednesdays 4:00 p.m. to 6:00 p.m. through the end of the growing season AND Saturdays 9:00 a.m. to 1:00 p.m. through the end of October 720 North Lewis Street Glenville, West Virginia Market Information Mary Lee: 304-853-2440 304-462-7039 John: 304-871-3198 Larry: 304-462-5631 Thank You to Our 2012 Newsletter Sponsor

Honeybee, Im Home!
Wayne Cottrell and his bees are market mainstays
At his homestead on Duck Run, Wayne Cottrell is a beekeeper and honey expert who tends more than 20 bee hiveseach home to up to 100,000 honeybees. Waynes bees produce about 150 pounds of honey per hive, which is enough to satisfy the sweet tooth of GCFM honey lovers and still have plenty to spare for the bees long winter. Market visitors can find Wayne anchored in his regular corner spot each week, where he sells not only honey but an array of honey products such as creamed honey and honey sticks, a tasty treat in a variety of flavors and a particular favorite among kids at the market. Bees account for 80 percent of insect pollination and collect, on average, 66 pounds of pollen each year. A bee colony is a highly organized society led by a single queen bee who can live for several years. Worker bees live about six weeks during the busy summer, and four to nine months during the winter months. Clustering together in winter, bees maintain a temperature of 93 F at the center of the hive. Visit Wayne at the market to learn all about his fascinating bees!

Newsletter Editor Melissa Gish 575-302-1732 Glenville.Market@gmail.com Visit our Web site: Glenvillemarket.blogspot.com

MIDWEEK MARKET CONTINUES THIS MONTH!

Be sure to come out for the midweek market on Wednesday afternoons from 4:00 to 6:00 p.m. The produce is fresh, the company is friendly, and the arts and crafts are lots of fun.

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Market Day: Food and Friends

Oh, my gosh! I havent seen you in ages! We And then the aroma of grilled zucchini or pasta overhear this every week at the market, dont we? soup wafts across the market and folks decide to This is because the GCFM is a sit down and share a quick lunch with friends, place where people who are busy distant cousins, or new with their weekday lives take a acquaintances. Kids get a break from their routines to grab family history lesson: This is some fresh tomatoes or sweet your grandmas cousin. corn and end up running into School chums reunite: Didnt each other. From surprised we graduate40 years ago?! smiles and quick hugs, the And friends say goodbye: conversations turn to an Fran, youll be leaving us soon, I cooked a fish THIS big. Sadie, youre amazing! enthusiastic flood of answers wont you? Saturday mornings that follow the question are special for a lot of folks in everyone asks: What have you been doing with Glenville. Dont miss out this summer. yourself these days?

Tasty Trivia
Try Lenore Marks hard candy flavors: Emperor Nero burned a years supply of cinnamon at his wifes funeral to signify the depth of his loss. Pliny the Elder used licorice to clear his throat before a speech. The peach was used in ancient China as a symbol of longevity. A 4-pound coconut falling from its 80-foot tree would hit you with the force of 2,200 pounds!

Butterfly Corner
One of the most striking plants in the Gilmer County Master Gardeners butterfly garden is the cleome. The unusual flowers of this annual have long stamens and clawed petals that resemble spiders, earning cleome the common name of Spider Flower. The rose, pink or white flowers are 1 to 2 inches across with 2- to 3-inch-long stamens. They begin blooming at the bottom of the stem and continue up to the tip; they can grow up to 6 feet tall. Slender seed pods form after flowering. They reseed themselves in mild climates and spread like crazy!

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Rosemary Garlic Braid

Buy your garlic from Mark Geiger (below) and make this scrumptious and simple bread
from Taste of Home Ingredients 5 whole garlic bulbs 2 teaspoons olive oil 1/4 cup minced fresh rosemary or 4 teaspoons dried rosemary, crushed 1 tablespoon chicken broth 9 to 9-1/2 cups bread flour 1/2 cup sugar 3 packages (1/4 ounce each) quick-rise yeast 3 teaspoons salt 1-1/2 cups milk 1 cup water 3/4 cup butter, divided 1 egg 1-1/2 teaspoons garlic salt Directions 1) Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic heads, leaving root end intact. Place cut side up in a small baking dish. Brush with oil; sprinkle with rosemary. 2) Cover and bake at 425 for 30-35 minutes or until softened. Cool for 10 minutes; squeeze softened garlic into a bowl. Add broth; lightly mash. 3) In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a large saucepan, heat the milk, water and 1/2 cup butter to 120-130. Add to dry ingredients; beat just until moistened. 4) Beat in egg and garlic paste until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. 5) Turn dough onto a lightly floured surface; divide into thirds. Divide each portion into three pieces; shape each into an 18-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise in a warm place until doubled, about 30 minutes. 6) Bake at 350 for 15 minutes. Melt remaining butter; add garlic salt. Brush over bread. Bake 10-15 minutes longer or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves (12 slices each).

Daily Circumstances
by Ashley Gish

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Mary had a little lamband it was delicious!

Bah, ram, ewethis wooly tale is true!
contributed by Ashley Gish

Debbie Martzall is the owner of Hearts of the Meadow Farm, which is by no means a small hobby farm. Dominated by 70 to 75 sheep, Debbies farm takes up a lot of her time, which she shares with her teaching career. Using the sheep for both their wool and meat, around 25 to 30 of them will meet the end of their trail, Debbie says, where they will be met by hungry and eager buyers of chops, shanks, and other delectable cuts. For years, Debbie has also been felting, the process of knotting wool fibers with a felting needle into various shapes. Unlike the felted animals of some other crafters, who prefer to use foam inside their shapes, Debbies felted creations are 100% wool throughout. As an art teacher in Pennsylvania for about 25 years, Debbie was first inspired to try felting when she realized how similar this art form is to sculpting clay. She uses what she learned as an art teacher to create a value scale for the colors of wool she sells, going from the darkest black to the lightest white color of wool. Debbie will also blend colors in certain ratios to make new colors, such as sand and slate.

I asked Debbie if she gets attached to any of the sheep or rams on her farm, and she said she does, especially with the breeder sheep and rams that are on the farm the longest. Debbie says she enjoys the time she spends with all of the sheep, but she adores Macbeth, an eight-year-old blue Coopworth ram used for breeding. Muriel is another favorite, and Debbie told me that Muriel had triplets last springpretty impressive for an older ewe. Coopworth sheep were bred in New Zealand in the 1950s to be prolific breeders and to 8 to 12 pounds of soft, silky wool each year. Debbie also told me about sheep physiology. Sheep are ruminants, meaning they have multiple stomach chambers, and sheep have front teeth only on the bottom (though getting bitten by one still hurts!). Whether youre looking for a beautiful, handcrafted gift for a friend, or youd like to introduce a different style of red meat to your dinner table, I assure you that Debbie Martzall will not disappoint; she truly is full of ewe-nique ideas.