Welcome to the Oneida Farmers Market
Aug. 2 2012
Now that is how to
eat a good tomato.
Taken at the Oneida Farmers' Market
on July 12, 2012
Joshua Eilers will be performing magic tricks and twisting
balloon animals for the kids in the demonstration area
Thursday, August 9th from 3pm to 5pm
What’s Happening This Week?
Environmental will be at the demonstration booth with information
on compost and vermicompost.
The 4-H Brat Booth proceeds will be benefitting the Christ the Rock
Church, so stop by for a Oneida black angus 1/3 lb burger or juicy
brat to help support this community organization.
Win $5 OFM dollars for Trivia Question of the Week
How many trees does the Oneida Apple Orchard have? - the first (2)
two people who can tell the vendor with the large yard arrows (Steve)
AT the Farmers Market after 4:30pm will win a $5 Oneida Farmers
Market pack.
VANISHING OF THE BEES Honeybees have been mysteriously disappearing across
the planet, literally vanishing from their hives. Known as Colony Collapse Disorder, this
phenomenon has brought beekeepers to crisis in an industry responsible for producing
apples, broccoli, watermelon, onions, cherries and a hundred other fruits and vegetables.
Commercial honeybee operations pollinate crops that make up one out of every three
bites of food on our tables.
Filming across the US, in Europe, Australia and Asia, this documentary
examines the alarming disappearance of honeybees and the greater
meaning it holds about the relationship between mankind and mother
earth. 90 minutes, 2011
Approximate viewing times: Noon, 1:30, 3:00 and 4:30
So stop in our canopy theater, even if only for a couple of minutes.
What is in Season This Week?
Produce
Apples
Artichokes
Beans
Blueberries
Broccoli
Brussels
Beets
Cabbage
Cantaloupe
Carrots
Cauliflower
Celery
Cucumbers
OFM cannot guarantee items at the Market
Egg Plant
Green Onion
Kohlrabi
Leeks
Lettuce
Melons
Mushrooms
Onions
Peas
Peppers
Potatoes
Radishes
Spinach
Squash
Sweet Corn
Tomatoes
Watermelon
Zucchini
Additional nutritional and preparation information on each of the vegetables can be found online
http://www.oneidanation.org/ocifs/vegetable.aspx
Fresh Veggie Salad
Cauliflower & Broccoli cut up into little pieces
1 Red Onion or Regular Onion cut up in little pieces
1# Bacon fried and crumbled
1 Cup Shredded Cheese
Mix together in a large bowl
Dressing Mix
1 Cup Miracle Whip
½ Cup Sugar
1 Tablespoon Vinegar
Mix together and put over above mixture.
Serve
Did You Know?
The longest recorded flight of a chicken is 13 seconds.
The Oneida Apple Orchard has 35 acres of orchard with about 4,200 trees.
There are more collect calls on Father’s Day than any other day of the year.
Cats have 32 muscles in each ear.
Thomas Edison, the inventor of the light bulb, was afraid of the dark.
Shirley Temple made $1 million dollars by age ten.
Kleenex tissues were originally used as filters in gas masks.
Every episode of Seinfeld contains a Superman reference.
Mark Your Calendars for Upcoming Community Events in Oneida and Green Bay
Taste on Broadway Aug. 2, 2012 (5:00 pm - 11:00 pm)
Location: Broadway District in Downtown Green Bay. Contact: 437-2531
Features samples from the districts restaurants and live music.
Packers Family Night Aug. 3, 2012 (5:30 pm)
Location: Lambeau Field
Contact: 569-7500
Admission Fee: $10
"Scrimmage, jersey give away, fireworks and more. Activities begin at 5:30pm with the
scrimmage starting at 7pm."
If Tombstones Could Talk Aug. 8, 2012 - Aug. 9, 2012 (6:30 pm)
Location: Allouez Catholic Cemetery
Contact: 437-1840
Admission Fee: "$5 for individual. Meet several of Green Bay's well-known former residents
as they tell their stories of life in earlier times.
Brown County Fair-DePere Aug. 15, 2012 - Aug. 19, 2012
Location: Brown Cty Fairground Contact: 336-7292 or http://www.browncountyfair.com
Daily tickets Wednesday – Saturday $9, Sunday $5. Children 3 and under are free, however if
they want to ride the carnival rides they need to purchase a wristband ($9).
Oneida Farmers' Market Bash, Thursday, August 16 from Noon to 6pm.
Noon-6pm: Market bingo, Plinko & Washer toss, face painting, food films and more.
1pm-6pm: Free horse drawn wagon ride - ‘Back to the Land-wildlife tour’.
3pm-6pm: music by Big N Tasty and Free balloon animals.
YOUR MONEY
excerpts taken from AARP magazine
Cheap food isn’t cheap
Local food advocates, or “locavores,” argue that cheap food is not bargain
if you add the costs of diet-related maladies like obesity and diabetes. “We
are paying way more for drugs and medical care than we used to and less
for food, and that is not a coincidence,” says Erin Barnett, director of Local
Harvest. And going locavore can cost less than you think. Here’s how to
save and still satisfy a taste for the good stuff.
Make a beeline for the bulk bins
Even at high-end natural grocers like Whole Foods Market, there are budget-friendly deals in
the bulk bins for spices, grains, beans, and pasta. Compare $1.75 per ounce for bulk bay leaves
in a Washington State store with $42.78 per ounce for a small container.
Rely on the range
Store bought staples can be made at home for less than you’d guess. Author Jennifer Reese
compares the cost-to-hassle ratio in her book ‘Make the Bread, Buy the Butter’. Making
hummus involves little more than turning on the blender, and costs 85 cents per cup, compared
with up to $4.45 per cup for national brands. “And never buy muffins at Starbucks. It’s pennies
on the dollar if you back from scratch,” says Reese.
Buy part of the farm
When you have a community-supported agriculture (CSA) subscription, farmers deliver a
weekly selection, or “share,” from their current harvests to pickup points nearby. Paying up
front for a season’s worth of produce can run roughly $400 to $800, but that works out to a
reasonable $20 to $40 per week, and you’ll expand your culinary horizons with exotic
ingredients like garlic scapes. To find a CSA, visit www.LocalHarvest.org.
Waste not, store a lot
If you’re tossing away half of your produce, you’re not saving money. To use ingredients
efficiently, take up “batch cooking”: preparing big quantities to stock your fridge and freezer
with a week of meals. Use more perishable produce first, store it properly and preserve the
rest. Websites like www.FoodinJars.com offer reliable recipes for quick small-batch canning.
Stay seasonal
Farmers' Markets are a great outlet to purchase
fresh, reasonable produce. Buy in bulk for a
quantity discount, and don’t fear bruised or
imperfect produce. “You won’t be able to use
every bite, but often you’ll get it at 25% or less
of original cost,” Watson says.
YOUR MONEY will continue next week