Fresh Picks

1 December 2012 / V2N12 Special Holiday Issue

Saturdays 9:00 a.m. to 1:00 p.m. June through October 2013 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

Christmas Market Will Be Held December 8

Weve been fortunate so far this fallthe weather has been very nice. But we all know thats no guarantee for the coming weeks. Despite any bad weather that may pop up, however, the Gilmer County Farmers Market will hold its annual Christmas Market on Saturday, December 8, from 10:00 to 2:00. Christmas trees and wreaths are the big items, but visitors will also be able to buy a variety of holiday dcor and gift items, including honey, jelly, and candythe perfect things to pack The 2011 Christmas in a gift basket. Wool Market was a ornaments and pleasant cookie cutters from success! Hearts of the Meadow, leather belts and wallets from Tanner Leather Works, and genuine freshwater pearl and gemstone jewelry from Sassy Mouse are just a few of the unique handcrafted items that market visitors will find to satisfy the need for special Christmas gifts. Snow or shine, the Christmas Market will be open with lots of fun and surprises. Dont miss it!

Thank You to Our 2012 Newsletter Sponsor

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

Keep the Market in Mind All Winter on the Web!

While no newsletters will be printed through the winter, be sure to check the GCFM website now and then for articles, news, and photos.

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Snack Corner
Here are some super sweet and easy holiday snack ideas:

The Perfect Holiday Ham

This recipe makes a sweet, sticky glazed entree that will satisfy a family of 12 with leftovers!
Ingredients 15-pound unsmoked ham joint 1 part cider 1 part apple juice 1 part water 1 tbsp cloves 2 sticks cinnamon 6 apples, halved For the glaze cup dark brown sugar cup honey 1 tsp English mustard powder 1 tbsp wholegrain mustard Sprinkling of cloves 1 cinnamon stick Spiced cider (enough to get the ingredients wet) Splash of cider vinegar To garnish the ham Candied cherries, halved Cloves Directions 1. Place the ham in a large stockpot big enough to fit the meat. There needs to be enough liquid to cover, made of equal parts of cider, apple juice and water. Add the cloves, cinnamon and apples too. Bring to the boil then simmer with a lid on for 7 hours, or about 1 hour per 2 pounds. 2. Once it's cooked let it cool in the water before removing from the pot. Be careful, its hot! Drain the liquid from the pot if you find that easier. Once removed from the pot, rinse and when the ham has cooled slightly remove the skin. 3. For the glaze, put all the ingredients except the vinegar in a saucepan. Bring to the boil, reduce, and then add the vinegar. Keep hot and simmering, and get ready to glaze your ham. 4. Score the fat on top of the ham in a diamond pattern. This is to release the flavor from the ham and help it absorb the glaze. Pop the ham in the oven at 350 F for just 10 minutes to let it crisp up. 5. Take it out and spoon over a good helping of the glaze. Pop it back in the oven for 10 minutes (or until it looks well coated). Repeat that process two or three times to suit your taste. 6. Finally, slice some candied cherries in half and put them on alternate diamonds securing them in place with cloves.

Pretzel Wreaths
Ingredients Pretzel rings (round shaped pretzels) Hershey's Hugs Christmas M&M's Easy release aluminum foil Directions Line a cookie sheet with easy release aluminum foil. Place the pretzel rings flat on the cookie sheet. Place one Hershey Hug in the center of each pretzel ring. Put the cookie sheet in a 350-degree oven for 3 minutes (just until the Hug gets melty). Remove from oven and place an M&M on top of each hug, and press the M&M down so the melted Hug fills the center of the pretzel ring. Let cool for 5 minutes (until the Hug has set up a bit) and remove from pan. Place on wax paper to completely cool.

Rice Krispies Cut-Outs

Rice Krispies treats have never been more festive. Just make a batch of Rice Krispies Treats according to the directions on the box. Cut out with cookie cutters into the shape of Christmas ornaments. These can be decorated a variety of ways, but the best way is to dip them into melted chocolate or white bark, holding just the top of the ornament out of the chocolate. Place the dipped ornaments on parchment paper and then decorate them with colorful Christmas sprinkles. Kids will have a blast creating festive designs on each ornament.

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Martha Stewart Still Has All the Right Answers

A family favorite in our house has always been the Christmas shortbread cookie. Its easy to make and even easier to share and enjoy. Shortbread can be made simply by slicing the dough, or it can be made in many festive ways, from rolling and cutting to pressing into molds. Here is Marthas recipeits a good one!
Martha says, Instead of consigning your thoughtfully shaped and baked goods to an old shoebox or used coffee can, try one of the following decorative ideas for storing and presenting them: 1. Long, lidded bread pans, swathed in bright taffeta or velvet ribbon, are the perfect container for delicate cookies like biscotti. 2. A paint box, found in art-supply stores, displays a variety of different cookies in mini cupcake liners. 3. Heavy-duty square cake pans with notched corners are perfect for securing crisscrosses of ribbon or rickrack over parchment-paper lids. 4. Even clear plastic airtight containers make pretty packages when dressed up with lengths of ribbon. Shipping Tips 1. Every gift you ship should have two basic lines of defense: It should be well packed in an inner gift box, then well packed in a second, outer gift box. 2. Choose a box that is appropriate in size to the cookie tin within. This will help keep the tins from shifting and the cookies from breaking. 3. The ideal cushion is 2 to 3 inches of packing material on all sides. 4. Reuse or recycle packing material like boxes, Bubble Wrap, foam peanutseven hot-air popped popcorn (no oil).

HOLIDAY SHORTBREAD COOKIES

Ingredients 1 cup (2 sticks) unsalted butter, room temperature cup confectioners sugar 1 teaspoons coarse salt 2 cups all-purpose flour (spooned and leveled) cup coarse or sanding sugar (optional), for decorating Directions 1. In a food processor, combine butter, confectioners sugar, and salt; process until smooth. Add flour and pulse just until combined. 2. Form dough into an 8-inch-long round or square log; wrap tightly in plastic and freeze until firm, 30 minutes (or up to 1 month). 3. Preheat oven to 350 degrees, with racks in upper and lower thirds. 4. Cut dough into 1/4-inch-thick slices. Dip edges in sugar or nonpareils if desired and transfer to two parchment-lined baking sheets. 5. Bake until cookies are golden brown around the edges, 15 to 18 minutes, rotating sheets halfway through. 6. Let cookies cool 5 minutes on sheets. Transfer to wire racks to cool completely. Makes two dozen Hint: Give these cookies festive flair. Add cup chopped mix-ins, such as dried fruit, nuts, or bittersweet chocolate, along with the flour in step 1. Editors Note: I like to put a little crushed rosemary in my shortbread. Wow, what a unique cookie!

"Martha Stewart showed up at Manhattan FBI Headquarters to have her fingerprints taken and pose for a mug shot. Then Martha explained how to get ink off your fingers using seltzer water and lemon juice." Conan O'Brien, 2004

But you have to admit I can cook

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Try Something a Little Different

Easy Potatoes Dauphinoise
The name Dauphinoise comes from the Dauphin region of France, where the Potatoes Dauphinoise recipe is said to originate. Variations on the Potatoes Dauphinoise recipe can include butter, eggs, and different kinds of cheese. Ingredients 2 pounds Yukon gold or allpurpose potatoes 3 cups half-and-half 1 tsp garlic granules 2 tsp salt tsp ground white pepper 2 cups shredded Gruyre cheese (about 6 ounces) Directions Preheat oven to 350F. Peel potatoes. Slice potatoes very thin with a sharp knife and put them in a medium pot with halfand-half and seasonings. Stir well and simmer the potatoes for 15 minutes, or until they are just beginning to soften. Transfer potatoes and half-andhalf mixture to a shallow medium casserole. The liquid should come just to the tops of the potatoes. Cover evenly with the shredded cheese. Bake for 35 to 40 minutes, or until potatoes are tender and cheese is golden brown.

Tips from the Experts

World Famous Chefs Share a Few Secrets for Holiday Cooking and Entertaining
Gordon Ramsay, www.gordonramsay.com My secret to keeping the bird moist is to not worry about serving it piping hot. Warm meat with hot gravy is stunning. Get up at 5am, pop your turkey into the oven at 220C/Gas 7, for an hour, then turn the oven down, go back to bed and let it cook for a couple more hours. Take it out at 9am and sit it upside down for a few hours so the juices run through. Raymond Blanc, Chef patron at Le Manoir aux Quat'Saisons, www.manoir.com 1. Rolling your stuffing in tin foil is a good technique to ensure thorough cooking and to make attractive slices of stuffing. Alternatively you could bake the stuffing in an ovenproof baking dish or terrine mould. 2. There are many possible variations when making stuffing. Add your favorite herbs, some pistachios or the diced turkey heart. 3. The best chestnuts are those that are freshly peeled, though this can be a painstaking task. In most good supermarkets you can buy good-quality peeled frozen chestnuts. Jason Atherton, Head chef, Maze, www.gordonramsay.com/maze For the perfect roast potatoes, pick small potatoes and cook them the day before in lard or beef fat with garlic, thyme, and rosemary for about 15 minutes until tender. Then on Christmas Day, roast in foaming butter until golden, and finally sprinkle with sea salt. Lee Bennett, Head chef at Le Pont de la Tour, www.lepontdelatour.co.uk I love pigs in blankets, but sometimes they can be dry if they are roasted for too long. I've discovered that the best way to cook them is if you put them in a heat-resistant bag/parcel and poach them for 5 minutes in almost boiling water and then finish them off by frying them in garlic butter decadent but it does ensure that they are nice and crisp on the outside and yummy and moist on the inside. Skye Gyngell, Head chef at Petersham Nurseries, www.petershamnurseries.com 1. Make sure the vegetables are all ones that can be prepared well in advance and just reheated a few minutes before serving things like red cabbage laced with chopped apples and a little vinegar are perfect. Brussels sprouts can be blanched for seven minutes, refreshed and then just re-heated in a little butter. And instead of roast potatoes, potatoes dauphinoise is a good substitutecreamy, rich and garlicky. [Editors Note: An easy recipe for the French side dish potatoes dauphinoise is included in this newsletter.] 2. Measure your oven before you create your menuthere is no point attempting things that you don't have the space to create. Antonin Bonnet, Head chef at The Greenhouse, www.greenhouserestaurant.co.uk Don't throw away your bird carcass after the roast. Place it in water with leek, onion, garlic, carrot, a sprig of thyme and a bay leaf. Cook it for 45 minutes and then pass through a fine sieve. You will get a succulent chicken bouillon, at very little cost. Matt Tebbutt, Head chef at The Foxhunter, www.thefoxhunter.com Drink heavily throughout the dayand put off any unnecessary relatives!

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Christmas: The Best Time to Enjoy Fine Flavors

You may need to make a special trip out of town for some of the ingredients in these luscious holiday drinks, but Christmas comes just once a yearso indulge yourself!

Hot Buttered Rum

In a preheated coffee mug combine 2 heaping tbsp. batter with 1 oz. Mount Gay Eclipse Rum. Top with boiling water and stir well to mix. Serve with a spoon. Hint: It is best to make the batter in advance so the spices have an opportunity to mingle. Be sure to remove batter from refrigerator at least 6 hours prior to serving to allow it to soften. Batter: 1 lb. light brown sugar 1/2 lb. unsalted butter (softened) 2 tsp. ground cinnamon 2 tsp. ground nutmeg 1/2 tsp. ground allspice 2 tsp. vanilla extract In a mixing bowl beat together softened butter, brown sugar, vanilla extract, and spices until well combined. Refrigerate in an airtight reusable container for up to a month, or place in your freezer until ready to use. Recipe from marie claire.

Cafe Caramel Martini

Created by Rene Matos, beverage director at the New York Marriott Marquis. Ingredients 2-1/2 ounces Van Gogh Dutch Caramel Vodka 1/2 ounces Van Gogh Double Espresso Vodka 1/4 ounce caramel sauce 1 ounce vanilla ice cream, softened Garnished with a cream ganache and dark chocolate truffle Directions Place vodkas, caramel sauce and vanilla ice cream in a shaker and shake vigorously to ensure the caramel is well blended. Pour into a martini glass and garnish with a truffle.

Spiced Caramel Apple Martini

Created by New York wine and spirits writer Kara Newman, author of Spice & Ice. Ingredients Agave syrup Crumbled gingersnap cookies 2 ounces Domaine de Canton ginger liqueur 1 ounce Van Gogh Dutch Caramel Vodka 2-1/2 ounces apple cider 1 dash lemon juice Directions Rim martini glass with agave syrup and crumbled gingersnap cookies and set aside. Add ginger liqueur, vodka, apple cider and lemon juice to a cocktail shaker with ice and shake well. Strain into a martini glass.

Mocha Nog Punch

Ingredients 10 parts Kahla Mocha 5 parts Absolut Vanilla 20 parts eggnog Directions Combine ingredients and serve in a punchbowl with a floating ice block. Garnish with cinnamon stick and mint leaves. Hint: Freeze ice with coffee beans for decoration.

Gingerbread Apple Cocktail

Ingredients 2 oz. Domaine de Canton 1 oz. vanilla vodka 2.5 oz. apple cider A few drops of lemon juice Orange zest Agave syrup Directions Line a chilled martini glass lightly with agave syrup on a dish followed by spiced graham cracker crumbs. Place all ingredients except for orange zest in a shaker and shake vigorously. Strain into glass. Freshly grate orange zest on drink and serve immediately.

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In this Season of Sharing, Feed Fido Safely

The holiday season is a time for friends, family, and FOOD. While sharing food with pets is often part of holiday celebrations, some caution should be taken to avoid feeding pets the wrong foods. From the ASPCA website, here is a list of some of the most common foods that we humans enjoy but which should be kept out of a pets reach. Chocolate, Coffee, Caffeine These products all contain substances called methylxanthines, which can cause vomiting and diarrhea, panting, excessive thirst and urination, hyperactivity, abnormal heart rhythm, tremors, seizures and even death. Darker chocolate is more dangerous than milk chocolate. White chocolate has the lowest level of methylxanthines, while baking chocolate contains the highest. Alcohol Alcoholic beverages and food products containing alcohol can cause vomiting, diarrhea, decreased coordination, central nervous system depression, difficulty breathing, tremors, abnormal blood acidity, coma and even death. Avocado The leaves, fruit, seeds and bark of avocados contain Persin, which can cause vomiting and diarrhea in dogs. Birds and rodents are especially sensitive to avocado poisoning, and can develop congestion, difficulty breathing and fluid accumulation around the heart. Some cases of ingestion may even be fatal. Macadamia Nuts These nuts have caused weakness, depression, vomiting, tremors and hyperthermia in dogs. Signs usually appear within 12 hours of ingestion and last approximately 12 to 48 hours. Weak dogs could die from the stress of the symptoms. Grapes & Raisins Although the toxic substance within grapes and raisins is unknown, these fruits can cause kidney failure. In pets that already have certain health problems, signs may be more dramatic and could lead to death. Yeast Dough Yeast dough can rise and cause gas to accumulate in your pets digestive system. This can be painful and can cause the stomach or intestines to rupture. Because the risk diminishes after the dough is cooked and the yeast has fully risen, pets can have small bits of bread as treats. However, these treats should not constitute more than 5 percent to 10 percent of your pets daily caloric intake. Raw/Undercooked Meat, Eggs and Bones Raw meat and raw eggs can contain bacteria such as Salmonella and E. coli that can be harmful to pets. In addition, raw eggs contain an enzyme called avidin that decreases the absorption of biotin (a B vitamin), which can lead to skin and coat problems. Feeding your pet raw bones may seem like a natural and healthy option that might occur if your pet lived in the wild. However, this can be very dangerous for a domestic pet, who might choke on bones, or sustain a grave injury should the bone splinter and become lodged in or puncture your pets digestive tract.

Nina Gish waiting for a doggie cookie

Xylitol This substance is used as a sweetener in many products, including gum, candy, baked goods and toothpaste. It can cause insulin release in most species, which can lead to liver failure. The increase in insulin leads to hypoglycemia (lowered sugar levels). Initial signs of toxicosis include vomiting, lethargy and loss of coordination. Signs can progress to recumbancy and seizures. Elevated liver enzymes and liver failure can be seen within a few days. Onions, Garlic, Chives These vegetables and herbs can cause gastrointestinal irritation and could lead to red blood cell damage. Although cats are more susceptible, dogs are also at risk if a large enough amount is consumed. Toxicity is normally diagnosed through history, clinical signs and microscopic confirmation of Heinz bodies. An occasional low dose, such as what might be found in pet foods or treats, likely will not cause a problem, but we recommend that pets NOT be given large quantities of these foods. Milk Because pets do not possess significant amounts of lactase (the enzyme that breaks down lactose in milk), milk and other milk-based products cause them diarrhea or other digestive upset. Salt Large amounts of salt can produce excessive thirst and urination, or even sodium ion poisoning in pets. Signs that your pet may have eaten too many salty foods include vomiting, diarrhea, depression, tremors, elevated body temperature, seizures and even death. In other words, keep those salty chips to yourself! If you suspect your pet has eaten any of the following foods, please note the amount ingested and contact your veterinarian or the ASPCA Animal Poison Control Center at (888) 426-4435. Keep your pets happy AND healthy this holiday season!

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Surviving the Holiday Vacation from School

With kids home from school, its easy to let the TV babysit, but television and video games should be limited to keep kids from going brain-dead over break. Here are some easy activities that will give kids something differentand creativeto do during school vacation.

Make Homemade Play-Doh

Ingredients 1/2 cup flour 1/4 cup salt 1/2 cup water 1/2 tablespoon oil 1/2 tsp cream of tartar a few drops of food coloring Directions Mix all but the last ingredient in a small saucepan. Cook over a very low heat until it turns into a dough (itll take just a few minutes). Knead the dough on a floured surface until cool enough for kids to touch. Separate the dough into as many colors as you want to make. Put just a few drops of coloring in each ball and knead until evenly mixed. Dough can be stored in a jar in the refrigerator for months!

Read a Book
This may seem obvious, but too many families overlook the simple task of building an in-home library. A 20-year study led by Mariah Evans, a professor of sociology and resource economics at the University of Nevada, Reno, tied books in the home to academic success. Even if parents have no college education, children of lesser-educated parents benefit the most from having books in the home. Through the study, Evans has been looking for ways to help Nevada's rural communities, in terms of economic development and education. Such research can be applied to basically any rural areaincluding Gilmer County, West Virginia. As reported in Science Daily, Evans asked, "What kinds of investments should we be making to help these kids get ahead? She answered by explaining The results of this study indicate that getting some books into their homes is an inexpensive way that we can help these children succeed. Even a little bit goes a long way," in terms of the number of books in a home. Having as few as 20 books in the home has a significant impact on propelling a child to a higher level of education, and the more books you add, the greater the benefit. "You get a lot of 'bang for your book'," Evans said. "It's quite a good return-on-investment in a time of scarce resources."

Write a Letter
Old-fashioned letter writing is a dying art, what with email and texting. Help your child write a letter to Grandma, her cousins, or a friend, and make someones day when the mailbox is opened a few days later.

Go on a Treasure Hunt
Think of some unusual spots around your house, or plant some treasures in rooms and on shelves (in an age-appropriate location, of course). Then make a list of objects and have your children go on a treasure hunt. If they cant yet read, draw a sketch of the hidden item.

Make Your Own Books

Create a collection of blank books, and let your kids write and illustrate a story. Older kids can create characters and plots to share with their friends. Even if younger kids arent writing fluently yet, they can still compose literature on their own. Parents or older siblings can write down the words for them as they dictate them, or they can sound out the words phonetically and write the story on their own. These books will make great keepsakes later. Making simple books is easy. All you need to do is fold copy paper in half. Also fold a piece of colored construction paper and make a cover for your book. Put a couple of staples in the fold to bind the pages together. For fancier books, use resume or parchment paper for the pages and use yarn and a needle to stitch the binding.

Use Your Imagination!

Boredom is good for kids. Children are seldom truly bored, they just havent lately exercised that part of the brain that requires them to use their imagination. Make a rule that if your kid announces theyre bored, theyll have to do chores (which is also good for them). So if they truly cant think of anything off-hand to do eventually, theyll think of something. Its a good lesson to learn that life is not always entertaining, and that theyre not the center of attention. And if youve got a typical home, theres actually plenty they can do. Dont feel like you always have to provide options and events for your children. Keep the television OFF for the whole day (or at least half the day) and make kids create their own entertainment. Theyll be just fine exercising their brains.

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Tis the Season . . . And All That Jazz

Mistletoe by Walter de la Mare (1913) Sitting under the mistletoe (Pale-green, fairy mistletoe), One last candle burning low, All the sleepy dancers gone, Just one candle burning on, Shadows lurking everywhere: Some one came, and kissed me there. Tired I was; my head would go Nodding under the mistletoe (Pale-green, fairy mistletoe), No footsteps came, no voice, but only, Just as I sat there, sleepy, lonely, Stooped in the still and shadowy air Lips unseenand kissed me there.

Christmas is a season for kindling the fire for hospitality in the hall, the genial flame of charity in the heart. Washington Irving

Peppermint Patty: Try to catch snowflakes on your tongue. It's fun. Linus Van Pelt: Mmm. Needs sugar. Lucy Van Pelt: It's too early. I never eat December snowflakes. I always wait until January. Linus Van Pelt: They sure look ripe to me.
Maybe Christmas, the Grinch thought, doesn't come from a store. Dr. Seuss